2 large sweet red peppers, 1 medium eggplant cut into 1 inch pieces, 3 garlic cloves, 1 medium red onion cut into 1 inch pieces, 3 tablespoons olive oil, 1/2 teaspoon pepper, 1 tablespoon tomato paste.

In a baking pan, toss all but the tomato paste and bake uncovered at 400 degrees for 40-45 minutes or until lightly browned and tender, stirring once.  Place vegetables and tomato paste in a food processor and process until blended.  Serve with crackers or toasted artisan bread.

Pick up October 8th. 

It’s pumpkin season, time for cooking savory dishes and enjoying fall!  This week your share will be filled with a pumpkin you can use to decorate and eat later, plus dry seeds for munching, green onions, red potatoes, peaches, tomatoes, lettuce, eggplant, cayenne peppers (dry for later use if desired) and a mix of other veggies.

Spring Shares are now open.  This year we decided to shorten our spring shares to eight weeks instead of 12.  Last year was so unpredictable we had panic in our bones some weeks.