Solidarity Forever! (Happy Labor Day)

Well, the students are back and the tomatoes are in.

This week's share was:
Summer Squash - 2
Green onions - 5
Rosemary - 1 sprig
Parsley - 1 bunch
Swiss Chard - 3/4 lb
Kale - 1/2 lb
Basil - 11 tips
Hot peppers - 2
Sweet Peppers - 2
Garlic - 1 bulb
Tomatoes - 10 lbs (!)
Flowers - 1 bunch
1 watermelon OR canteloupe

This week's menu:

Your choice: watermelon or canteloupe
Summer Curry based on The New York Times Cookbook, p. 192, with potatoes, summer squash, greens, and parsley.
Gazpacho (house recipe)
Tomato Sauce from Moosewood p. 66
Paul Chalmer's Salsa ("Paulsa") The Community Farm Cookbook, 1992 edition, p. 18.

See you all tommorrow. Thanks so much to Molly and her family for cooking last week, Kristin for making the salads, and Rebecca for bringing the veggies from the farm. This week Margaret and I welcome Amanda to cook with us!

peace,
Mary