Just so I don’t forget to let all of you know. We do have extra produce this week, I kind of over picked on some things. Some of the squash got a little to big for regular use, but will be fantastic for zucchini muffins.

Also we have have an one or two extra loafs of asigo artisan bread, and some garlic parsley cracker cheese available.

Basket list:

• Figs
• Chinese apricots (last week I promise)
• Shiro plums
• Beets
• Carrots
• Cucumber
• Summer squash
• Beans
• Walla walla onion 
• Kale or celery
• Tomatoes 
• Bell pepper
• Basil

Wow! I don’t know about you, but the heat is kicking my butt this week! On the plus side it should help our tomatoes set and rippen a lot faster.

I do have to apologize again to you guys. I promised I would post two recipes last week and I failed spectacularly on that mark. But I did have a sick little boy that needed me.

Shares are the same but different this week. A lot of repeat items that are just a summer staple. And a few things that are new. 

We hope you are enjoying your shares so far.

Basket list 

• Green beans
• Summer squash 
• Bell pepper
• Tomatoes
• Plums
• Apricots
• Garlic 
• Walla walla onion
• Cucumber
• Carrots
•  Parsnips 
• Mint

PLEASE BRING THE BASKETS BACK WE ARE OUT!

Parsnips are rather ugly but fantastic roasted with the carrots.

With all this lovely heat we are having apricots are ripening at a furious pace and need to be used rather soon.  So we are having a sale on them this week! $10 a lug or about 30 lbs of apricots give or take. They can be dryed, jelly or jammed, baked,  grilled, candied, frozen or turned into fruit leather.

We hate to see fruit go to waste and they are best picked when it’s cool, for the fruits sake and for ours, so give us a call or shoot us a text and we will get a lug picked for you.

I first tried this tart about 10 years ago on a cruise and fell so in love with flavor that I make it at least once a month for my family.

Vidalia onions are very sweet, not hot at all. If you can’t find a Vidalia onion then choose the sweetest one you can find.

Pie

• 1 pie crust purchased or
• 1 cup all- purpose flour
• 1/2 teaspoon salt
• 1/4 cup shortening, room temperature
• 3 tablespoons water

Filling

• 3 tablespoons extra virgin olive oil
• 1 cup julienned Vidalia onion (3 large onions)
• 1 Tablespoon chopped thyme
• Salt and fresh ground black pepper
• 1/2 cup shredded Gruyere cheese

• 1/3 cup heavy cream
• 3 eggs
• 1 tablespoon chopped parsley
• 1 tablespoon chopped chives
• 1/2 teaspoon ground nutmeg
• Salt and fresh ground black pepper

Red pepper couloirs

• 4 red bell peppers
• 1 tablespoon extra virgin olive oil
• Salt and fresh ground pepper

Garnish

• 1 medium Vidalia onion
• 1/3 cup vegetable oil
• Fresh chervil

Preheat oven to 350 degrees

In a medium bowl, with a fork, lightly stir together flour and salt. With fork, cut shortening into flour until the mixture resembles coarse crumbs. Sprinkle cold watering teaspoon at a time, mixing lightly with a fork after each addition, until pastry begins to hold together. With your hands, shape pastry into a ball. Refrigerate for 30 minutes.

On a lightly floured surface, roll pastry in 1/8″ thick circle about 2 inches larger all around then pie mold.

Roll pastry circle gently onto rolling pin. Transfer to pie mold and unroll. With a sharp knife, trim edges, pinch to form a high edge and make a decorative edge by pressing it with a fork. Prick crust with a fork to prevent puffing during baking. Refrigerate for 1/2 hour.

Blind bake pie crust for 7 minutes, remove from oven and let cool.

While crust is baking, warm olive oil in a small sauce pan over medium heat, and sauté onions until translucent, about 4 minutes, add thyme and season with salt and pepper.

Spread onions evenly in pie crust. Sprinkle with cheese.

In medium bowl Beale eggs lightly, add cream, fresh herbs and seasoning. Beat until well mixed.

Pour mixture over cheese and onions. Bake for 40 minutes.

For coulis, blanch peppers in boiling water for 5 minutes. Cool in ice water, and remove skins.

In a blender, purée the peppers and olive oil until smooth. Season with salt and pepper.

For garnish, in a small skillet over high heat, warm oil and deep fry onions until golden brown, about 2 minutes.

Serve slices of tart on warm plates, top with fried onions, garnish with spoons of pepper coulis. And a sprig of chervil.

Wow guys I am really on the ball today! Here it is late afternoon and I still haven’t posted shares or a recipe.  My toddler was being very needy today. I’m sure all of you have picked up already but I’m going to post what was in shares anyways so bear with me.

• Plums 
• Apricots
• Cucumber
• Summer squash
• Onions
• 2 bell peppers
• Tomato
• Thyme
• Berries (strawberries, goji berries, or blackberries)

Again I’m sorry guys for taking so long to do this, I’ll post 2 recipes for you to try to make up for it.

       Spring produce is fading out and summer plants are taking over.

Basket goodies:

• Carrots
• Summer squash
• Bell pepper
• Basil
• Onions (red & sweet white)
• Blackberries 
• Pluots
• Radishes 
• Parsley 
• Micro greens 
• Turnips

Please bring our baskets back. We are 100% out and it makes it hard to do shares with nothing to put them in.

Also this week you got blackberries, either bring something to put them in,or please please please bring back the clear little dishes they are in right now. They are kind of expensive and hard to get.

It’s hard sometimes to eat healthy when it is so easy to swing through a drive through and grab a quick bite of deep-fried chicken or open that bag of potato chip sitting in your pantry calling your name.

Having something quick and easy to grab and munch on right there at your finger tips is a great way to eat well and stay healthy.

Ingredients

• 4 large eggs
• 1 cup canola oil or walnut oil
• 2 cups sugar
• 3 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 3 or 4 carrots, 12 oz total weight. peeled and shredded
• 1.5 cup  walnuts, pecans, or hazelnuts, coarsely chopped (optional)

Preheat oven to 350* F. Grease 24 standard muffin cups with butter or butter flavored cooking spray.

In a large bowl, combine the eggs, oil, and sugar. Using a whisk or an electric mixer on medium speed, vigorously beat until smooth and slightly thickened, 1 full minute.

In another bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, and allspice. Add the egg mixture and, using the mixer on low-speed or a wooden spoon, beat until smooth. Using a large silicone spatula, fold in the shredded carrots and nuts. about 20 strokes. scrape down the sides of the bowl and stir again.

Spoon batter into each muffin cup, filling in no more than three-fourths full.

Bake the muffins until golden, dry, and springy to the touch, 20-25 minutes. A toothpick inserted into the center of a muffin should come out clean. Transfer the pans to wire racks and let cool for 5 minutes. Remove the muffins. serve warm or at room temperature.

 

Hello everyone and welcome to our first share of summer. We have a lot of great fruits and veggies for you in this basket, with many more variety’s to come in the next couple weeks.

With the heat of summer finally here, our tomatoes are taking off and putting blooms on like crazy! Not too much longer and we will be loading you all up with fresh juicy tomatoes and other heat loving produce like onions, squash, potatoes, peppers, eggplant, peaches and berries.

I’m sure there is other produce that I am forgetting, this was just off the top of my head with a toddler in my lap “helping” me type.

• Cucumber
• Carrots
• Radishes
• Lettuce
• Cherries
• Apricots
• Garlic
• mixed baskets surprise
  • (We didn’t have enough peas this week for everyone to have them, so some got snow peas, shelling peas, squash, or cherry tomatoes in their basket)
• Lavender bundle
  • (keep it fresh and enjoy the blooms or dry it and use it in culinary dishes or scent bags)

EXTRA PRODUCE THIS WEEK COME EARLY AND GET IT BEFORE IT’S GONE!