Good Morning from the Farm!
August may be winding down, but the fields are still going strong. As we’ve mentioned before, much of our summer crew is made up of transient young folks who join us during breaks from college. They are trickling back to school and our crew is back to our core apprentices and farmers. With the heat, humidity, and tomato plants that just won’t quit, it makes for a lot of hard work for our crew. This is the constant struggle for farmers -- the most bountiful time of year can be the most tiresome!
This week’s box is heavy on eggplant -- a great vegetable that we find tends to be highly underrated. Many people get stuck in the eggplant parm rut, but simply grilling it can be a great way to enjoy. The eggplant has a great flavor of its own: thinly slice it and lightly dress with olive oil, salt and pepper, and grill. Voila!
The salsa pack includes everything you need for a quick salsa verde! Follow either of these recipes for Salsa Verde
- Cooked Salsa Verde
- This roasted salsa verde recipe calls for greater quantities, but follow the steps for a small batch of salsa.
With all the tomatoes in the box and the unlimited “seconds” Rataouille is always a great option as is tomato sauce for the fall and winter months.
This Week’s Share:
- Green Peppers
- Beefsteak Tomatoes
- Heirloom Tomatoes
- Salsa Verde Pack (tomatillos, red onion, gypsy pepper, jalapeno)
- Jalapenos - optional
- Bunched Greens (arugula or spicy salad) - optional
- Radishes - optional
- Fairytale Eggplant - optional
- Beach Plums
- Catapano Goat Cheese
- Carissa’s Honey Oat Loaf
In the Field:
- Husk Cherries
- Cherry Tomatoes
- Shishito Peppers