This weekend’s Farm Share will most likely include:
Lettuce, Cucumber, Summer Squash, Tomatoes (slicers), Eggplant, Sweet Peppers (orange or red in color), Lunchbox Peppers (sweet), Garlic.
This is for our Farm Share CSA members who pick up:
~ on Saturday @ the Farmers Market @ St. Stephen’s
~ on Saturday @ the Brandermill Green Market
~ on Monday @ Summer Lake
This week’s harvest includes:
Cilantro, Cucumbers, Eggplant, Garlic, Green Beans, Okra, Parsley, Jalapeno Peppers, Sweet Peppers, Shishito Peppers, Tomatoes….and our Organic, Naturally Leavened, Hearth Baked Bread.
2016 Market Share CSA Members: Reserve your selection online to pick up Saturday, August 20th at our farm, at the Brandermill Green Market, or at the Farmers Market @ St. Stephens. (Everything remaining after pre-orders will be available for purchase at the Brandermill Green Market and at the Farmers Market @ St. Stephens.).
Recipe Suggestions:
Lunchbox peppers: These miniature sweet peppers are quite wonderful. They are enjoyed alone simply as sweet snacking peppers (just hold the stem and bite them!) or cut in half, fill with cream cheese or goat cheese and eat raw, or cut in half, fill with the mentioned cheese, place on a baking sheet, dust with bread crumbs, and bake at 350 until soft and slightly browned.
Lettuce, Tomatoes, Cucumbers, Sweet Peppers: We have been enjoying epic summer sandwiches with these veggies as filling. Add organic cheese and other sources of protein, some pickled onions, a dusting of sea salt, and perhaps some organic mayo. Channel Dagwood and chomp on deliciousness. (We highly recommend our bread for this.)
Tomatoes: Summer Gazpacho is called for in this weather. And lots and lots of cold homemade salsa with organic corn chips. (Make taco salad!)
Eggplant: This oft-misunderstood and feared vegetable is a champ this time of year. Lettuce plants are trying to die en mass around here and the proud and purple Eggplants stand strong and healthy. They just love this weather, and so we love them. Suffer through heating up your kitchen by turning on the oven and making Eggplant Parmigiana. Or if you are headed out for a picnic, make Eggplant Pasta Salad. Or make Curried Eggplant with Tomatoes & Basil.
Enjoy ~
Janet, Dan, & the whole Broadfork crew
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