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

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

Welcome, Rain!

This week’s share:
1 small baby corn
5 green onions
3 summer squash
4 large corn
½ pound Swiss chard
½ pound kale/collards
1 bunch of parsley
2 hot peppers
12 tips basil
2 sweet peppers
1 head of lettuce
3 lbs tomatos
1 bulb of garlic
1 melon

Menu:

Suzy's Rainy Day Salad
Fresh Corn & Tomato Soup (The New Laurel’s Kitchen p. 163)
Sweet Pepper Pasta Toss (All Recipes.com http://allrecipes.com/Recipe/Sweet-Pepper-Pasta-Toss-with-Kale/Detail.aspx)
Zucchini and Rice Casserole (2nd Edition of The Community Farm Cookbook p. 39)
Spanish Greens (From Asparagus to Zucchini p. 86)
1 melon
2 hot peppers
1 Bunch of parsley

*Sweet* Corn!

This week's share:
3/4 lb Swiss chard
3/4 lb kale/collards
1 watermelon
1 cantaloupe
2 heads lettuce
15 tips basil
7 lbs tomatoes
20 ears of corn
8 summer squash
1 bunch parsley
2 hot peppers
2 sweet peppers
1 box potatoes

Menu

Taste of Summer Stew (house recipe)
Pesto from Moosewood p. 74
Greens with hot peppers (house recipe)
Zucchini Bread adapted from The Community Farm Cookbook 1994 p. 71
"My salad days" Salad with tomatoes and lettuce
Fresh sweet corn (8 ears each)
1/2 watermelon
1/2 canteloupe
CHOICE: Dill Pickles (Ball Blue Book of Canning p. 46) OR Corn Relish (The Complete Book of Canning p. 78)