Lingering summer and a rainy harvest morning

Hello everyone!

This weeks predominantly green share is:
Summer squash - 1
Cabbage OR eggplant - 1
Flowers - 1 bunch
Hot peppers - 5
Kale - 1/2 lb
Sweet potatoes - 1 box
Senposia (collards) - 1 bunch
Tatsoi - 1 bunch
Garlic - 1 head
Parsley - 1 bunch
Lettuce - 2 heads
Broccoli - 2
Jack o'lantern - 1

Menu

"I Feel Pretty" (West Side Story 50th Anniversary Celebration) Salad with lettuce, tatsoi, and parsley
Sweet Potato Soup from Simply in Season, p. 238
Eggplant Cheese Pie from Simply in Season, p. 139
Oriental Broccoli from The Community Farm Cookbook 2003, p. 46
Katharina's Green Sauce for pasta (house recipe)

See you Friday!
peace,
Mary

The Frost King has come!

Well, with the arrival of the Frost King over the weekend, it's about the end of the summer crops. However, we have plenty of lovely fall veggies to look forward to, as well as the enjoyment of the transition times.

This week's share:
Summer squash - 1
Mitzuna - 1 bunch
Tomatoes - 2 lbs
Sweet peppers - 2
Hot peppers - 10 (!)
Kale - 1 lb
Basil - 5 branches
Parsley - 1 bunch
Napa cabbage thinnings - 1 bunch
Lettuce - 2 heads
Cabbage OR eggplant - 1
Jack o'lantern - 1
Sweet potatoes - 1 box
broccoli - 1 head

Menu:

Baba ganouj (eggplant spread) from Moosewood, p. 92
Pesto from Moosewood, p. 74
Red Red-hot Vegetable Chili from Hollyhocks and Radishes, p. 28 (and also a mild version)
Gado gado (Indonesian peanut sauce) on Kale, Napa thinnings, and broccoli from The Best Ever Vegetarian Cookbook, p. 156
Roasted Sweet Potatoes from From Asperagus to Zucchini, p. 146
Tesseract Salad (in memory of Madeleine L'Engle) with lettuce and mitzuna

Looking forward to seeing you all on Friday!
Mary

Summer and Autumn Greet Each Other...

This week's harvest is a real combination of summer and autumn. This is Margaret's last week before she heads back to the University of Chicago. Wish her well in the coming term!

The share:
(the last) Melon - 1 piece
Pac Choi - 1/2 lb
Summer Squash - 2
Flowers - 1 bunch
Rosemary - 1 sprig
Apples (!) - 2
(the last) Swiss Chard - 1 lb
Kale/Collards - 3/4 lb
Basil - 4 branches
Parsley - 1 bunch
Lettuce - 2 heads
Mitzuna - 1 bunch
Hot peppers - 2
Baby Chinese Cabbage - 1 bunch
Eggplant OR cabbage - 1
Sweet Peppers - 2
Tomatoes - 6 lb

Menu:
Mint-melon-lime salad from http://www.fatfree.com/recipes/salads/melon-salad-lime-mint
Eggplant Parmesan from http://allrecipes.com/Recipe/Eggplant-Parmesan-II/Detail.aspx
Northern China-style stir fry from Diet for a Small Planet p. 263
Swiss Chard Italian Style from Hollyhocks and Radishes p. 134
Kristin's Caprese Salad
It's Delighful, It's Delicious, It's De-lovely! Salad with lettuce, mitzuna, and sweet peppers

Hope you're all doing well. See you tomorrow!
peace,
Mary (and Margaret and Amanda)

School's in, but it's still summer on the farm!

Summer crops are still pouring in at the farm, so summer food continues here at the kitchen. Hope no one minds repeats of favorites such as pesto, tomato sauce, and gazpacho. They keep well and are useful for quick meals throughout the year.

This week's bountiful share:
Summer Squash - 2
Sweet peppers - 2
Swiss Chard - 1/2 lb
Kale and Collards - 3/4 lb
Parsley - 1 bunch
Leaf Celery - 1 bunch
Hot peppers - 2
Eggplant - 1
Green beans - 1/2 lb
Basil - 3 branches
Tomatoes - 14 lbs (!!!)
Summer savory - 1 plant
Choice: watermelon or canteloupe

The menu:
Dressed Grain from The Community Farm Cookbook 2003, p. 18.
Tomato Juice (house recipe)
Tomato sauce from Moosewood, p. 66
Gazpacho (house recipe)
Ratatoille from Simply in Season p. 125
Pesto from Moosewood p. 74
your choice of watermelon or canteloupe

See you Friday!
Mary, Margaret, and Amanda