Reminders:
– Final payments for Farm Shares are now due ($225)
Thank you to those that have already paid!
– No Farm Shares next week, Wed Aug 31.
We’ll see you Wednesday, Sept 7th!
This Wednesday’s Farm Share will most likely include:
Arugula, Lettuce, Sweet Peppers, Cucumbers, Tomatoes, a pair of Jalapenos, Cilantro, and…
@ our Farm pick up: Shishito peppers, Green Beans
@ Hallsley & Perk pick up: Lunchbox peppers (miniature, sweet snack peppers), Eggplant
Reminder: Shares continue through the end of November…except there are no Farm Shares or Bread Shares the week of Sunday, Aug 28 through Saturday Sept 3rd.
Want to purchase bread to pick up with your Farm Share on Wednesday? See our Bread ordering page here. Ordering is open until 7 am on Tuesday. (Feel free to bookmark this link and visit anytime on future Mondays…it opens by 8 am each Monday morning.)
Market Share CSA Members:
Ordering is open until 7 am on Tuesday for…Arugula, Eggplant, Garlic, Lettuce, Okra, Parsley, Peppers, Summer Squash, and our Organic, Naturally Leavened, Wood-Fired Bread. Reserve your selection online to pick up on Wednesday, Aug 24.
Recipe Suggestions:
Eggplant, Summer Squash, Peppers, Tomatoes: Last week we made the most delicious warm sandwiches ever with our eggplant, squash, and peppers….so good that we made them twice and will make them again in a couple of days. We sliced and sauteed eggplants, summer squash, and sweet peppers (with oil, garlic, and salt, of course), and then topped slices of our bread mayo, those vegetables, slices of tomatoes, and smoked mozzarella. Grill/cook in pan/panini press to warm and melt the whole affair. Serve with a side of blistered shishitos or slices of cucumber or roasted potatoes or….the delicious possibilities are endless.
Eggplant alone: Pickled Eggplant just popped up on our radar and we are very excited to make it. Eggplant Pasta Salad got nice reviews from CSA members last week.
Cucumbers: We were fortunate enough to be served homemade Falafel this past weekend, and cucumbers are a perfect topping. These also incorporate cilantro, parsley, sweet peppers, jalapeno peppers, etc.
Shishito Peppers: If you were on vacation recently and missed the first appearances of these beauties, here is the scoop: These are likely new for most people. They are a sweet East Asian variety of pepper and our family really loves them. They are traditionally prepared as described here, which is to keep them whole, saute with oil and salt until their skin blisters, and eat hot and whole (except the stem, unless you want to munch it, too). Enjoy them as a snack, appetizer, side dish, or topping on any dish, sandwich, or hot dog.
Arugula: Temps are going down and greens are returning! Make Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese, or Apple Pecan Arugula Salad, Arugula Salad with Caramelized Onions & Goat Cheese, or make Arugula Pesto, or top your pizza with raw Arugula leaves.
Lunchbox Peppers: These are miniature and sweet and perfect for snacking.
Jalapeno Peppers: Use them to add a dash of spice to any of the above meals, or in Salsa, or add them to a salt water brine to preserve/ferment them and create a delicious and versatile flavor. We’re only putting a pair of them in the Farm Share, but if you want to preserve pints of them, just visit us at the Saturday markets or the online market.
Enjoy ~
Janet, Dan, & the whole Broadfork crew
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