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