Isn’t the cooler weather just fantastic? That means it’s almost time for pumpkins, spiced lattes and sweaters. I know I am ready for that. It will also be nice to get more of the cool season veggies growing like lettuces, beets, turnips, and peas. But we still have lots of lovely summer veggies for you this week sprinkled with a few new treats.

• spaghetti squash
• cucumber
• eggplant
• bell pepper
• almonds
• gypsy pepper
• sweet potato
• jalapeno
• garden salsa pepper
• big jim pepper
• tomatoes
• green beans
• shallots
• UGLY carrots
• thyme
• cherry tomatoes
• kale

We hope you enjoy your baskets and they are ready to pick up when ever you are ready to come get them.

happy cooking

This is a great salad to make if you want something quick and just taste like summer.

ingredients:

• 2 large english cucumbers
• 1/2 onion
• 2-3 tomatoes
• DRESSING
• 3 Tbsp. white wine vinegar
• 2 Tbsp. olive oil
• 1 tsp. oregano
• 1/8 tsp salt

Make the dressing first: add all ingredients in a small bowl and whisk to combine. Slice the cucumbers and onion and dice the tomatoes removing excess juice. Place in a bowl. Add the dressing and toss to coat. Salt and pepper to taste if needed. Best if refrigerated for at least and hour to let the flavors combine.

I personally like to sprinkle sunflower seeds in my salad when its been served up. Don’t be afraid to make it your own and change things to suit your taste.

Rainy days are just the best in the fall time. There is just something cozy about the cooler temperatures that makes you want to warm up a cup of cider and  curl up with a blanket and good book. Or if it’s not a rainy day then it is actually tolerable to be out side and get your fall garden in. Either is a win in my book.

We have some new things for you to try in your baskets this week.

• Italian basil (different from the sweet basil)
• Tomatillo’s
• pears
• butternut squash
• Edamame beans ( wash and shell, then you can eat it raw or toss in a stir fry, pasta, or on a salad)

more of the usual stuff

• tomatoes
• peaches
• cucumbers
• squash
• torpedo onion
• green beans
• big variety of peppers (bells, Santa Fe, big Jim, garden salsa)
•  cherry tomatoes

I’m going to be posting two recipes later one a refreshing summer salad and the other a home-made pasta

Oh and shares are ready for pick up when ever you are.

Hello my peeps!

I hope the last two weeks have been great for you guys. We kind of over did it on your starting baskets but we were just so excited about the fall shares we couldn’t help ourselves! So what you all are getting is:

• Cucumbers
• Tomatoes (heirlooms and reds)
• Peaches
• Eggplant
• Bell pepper
• Gypsy pepper
• Garden salsa pepper
• Jalapeno
• Green beans
• Chinese noodle beans (about 1 foot long)
• Summer squash (3 different types)
• Garlic
• Pearlet onions
• Cherry tomatoes
• Chard
• Potted cilantro
• grapes

We know a lot of you have been asking when we will have cilantro again, so we thought we would surprise you with your own little plant that you can cut back now and use, then plant and have more later. Well until it freeze anyway.

Happy cooking!

SHARES ARE READY!

This is our last week of our Summer Shares and you all have been so fantastic that we kind of over did it on your baskets this week. We want to thank you for your support and great feedback. We love to hear what you love and don’t love so we can continually make the baskets even better than before. Also there will  be a 2 week intermission till the Fall shares start, just to lets the garden regenerate and get new things planted. Thank you all again we love seeing you guys every week.

BASKET LIST

• Kale
• Beets
• Tomatoes
• Squash
• Cucumber
• Peppers (assorted hot/sweet)
• Carrots
• Figs
• Torpedo onion
• Peaches slightly under ripe so let sit for a day or two
• Asian pears

Mystery items (not enough to go around for everyone)

• Eggplant
• Okra
• Beans
• Tomatillo

It’s to hot to want to cook anything, so we were scouring cook books trying to find something that is in your basket that wont require much cooking or effort. We came up with mini stuffed bells

what you will need:

• mini bells (tops cut off and insides scooped out
• cream cheese
• hard cheese (brie, blue cheese, fresh Parmesan, etc)
• herb of your choice finely chopped ( I would recommend something along the lines of chives or thyme or rosemary)

mix together cream cheese, finely grated hard cheese, and herb(s) into a small mixing bowl to the ratio that suits you.

fill an icing bag or a Ziploc (with a small corner cut off) with the cream cheese mixture and fill the peppers almost to the top. Run a skewer through the sides of all the peppers so they will sit up right, and place on the BBQ. Roast until desired done-ness. don’t let them burn. throw on some pounded chicken with your favorite seasoning and ta-da you have dinner ready with not much effort.

Or if you would rather, cut up peaches toss them on the grill with  some red onion ring/slices then put everything on a green salad including the peppers, with some walnuts.

you’re welcome, two dinners on one post.

BASKETS ARE READY!

Hello my peeps! What a hot day it has been so far. Got up to start picking at 7 and thought I had accidentally slept in till noon because it was so hot and humid out (not really but it makes a good story). So I have a request from you, with it being so hot out I want to try my hand at making Popsicle but with fruit or other things that aren’t 100% sugar and was wondering if you had or knew of any recipes that are totally amazing……… and a very picky toddler will love. Your feed back would be great and much appreciated.

We have a very different basket for you this week, of course there is the summer staples like squash, tomatoes, bell pepper and stuffing peppers, beans,and cucumbers. but we also have lots of new things like spaghetti squash, grapes, apples, potatoes, and an organic lemon! I’m pretty sure I forgot to list something  so we will call it a surprise something in the basket too.

Also there is extra stuff that you can either grab one big thing, like a giant zucchini for bread or a bag of little thing like okra or eggplant. there are other options as well.

When you’ve got fresh heirloom tomatoes fresh off the vine and bursting with summer time goodness, there isn’t much needed to improves them.

ingredients:

• 3 lbs assorted meaty heirloom tomatoes, cored
• 12 oz farfalle pasta
• 1/2 cup extra-virgin olive oil
• 8 garlic cloves, thinly sliced
• 1/4 teaspoon hot pepper flakes
• 1/2 cup chopped flat-leaf parsley
• 1/2 cup fresh basil leaves, torn
• 2 tablespoons chopped chives
• 1 1/2 teaspoons salt
• 1 teaspoon grated orange zest

Set up a large  bowl of ice water.

Bring a large pot of water to a boil. Add the tomatoes, a few at a time, and cook for 10 seconds until the skins loosen. Scoop them out with a slotted spoon and transfer to the ice water. (let the pot of water stay at a boil) Peel the tomatoes, halve them, and squeeze juice and seeds through a fine-mesh sieve set over a bowl. discard the seeds. Coarsely chop the tomatoes and add them (and any juices) to a bowl.

Salt the boiling water, add the pasta to the pot, and cook according to package directions, drain.

Meanwhile, in a small skillet, heat the oil, garlic, and hot pepper flakes over medium-low heat until the garlic is tender, about 5 minutes. Whisk the oil mixture into the tomatoes until well combined. Add the pasta, parsley, basil, chives, salt, and orange zest and toss again. Adjust salt if necessary.

Baskets are ready for pick up now if anyone would like to pick up early. And its a very heavy baskets this week too.

What we have for you and your creative kitchens….

• cucumbers
• summer squash
• garlic
• shallots (gourmet onion great for saute)
• sausuma plums
• large assortment of tomatoes( heirloom and reds)
• peppers (assorted)
• red onion
• other misc veggies
• basil
• apricots (I promise this is the last week of them)

One quick idea that’s great for an appetizer is using one of your heirloom tomatoes and basil to make a beautiful, colorful, caprees salad or Pico De Gallo or a salsa

What you will need

• 3 skinless boneless chicken breast, about 1lb
• 3/4 cup olive oil plus 2 tablespoons
• kosher salt and fresh ground pepper
• 6 assorted beets, about 4 lbs trimmed, peeled, and quartered
• 3 shallots, unpeeled, trimmed and halved
• 1 large clove of garlic unpeeled
• 2 tablespoons balsamic vinegar
• 1 1/2 teaspoons Dijon mustard
• 10 cups mixed greens
• 1/4 cup fresh tarragon leaves
• 1 apple, cored and chopped
• 1/4 cup slivered blanched almonds, toasted

preheat the oven to 375*F

Place chicken breast on one half of a baking sheet lined with aluminum foil. Drizzle with 1 Tablespoon of the olive oil, season with salt and pepper, and toss to coat. place the beets, shallots, and garlic on a piece of aluminum foil and drizzle with the remaining 1 tablespoon of olive oil.wrap loosely in the foil and place on the baking sheet. Roast until the chicken is opaque throughout, about 25 minutes. Transfer the chicken to a cutting board to cool and return the baking sheet to the oven. Continue roasting until the beets are fork-tender and the shallots are very soft, about 45 minutes. Remove from the oven and let cool.

When cool enough to handle, shred the chicken and set aside.

To make the vinaigrette, combine the balsamic vinegar and mustard in a blender.

Squeeze in the roasted garlic and add the shallots, discarding the skins. Blend until well combined, about 20 seconds. put the 3/4 cup olive oil in a measuring cup  with a spout. With the blender running, add the olive oil from the measuring cup in a steady stream. Blend until the dressing is emulsified. season with salt and pepper to taste. (Left over dressing can be refrigerated for up to 2 weeks.)

In a large bowl, toss the mixed greens and tarragon. pour in the dressing to taste and toss to coat all the ingredients. Mound the greens on a platter and arrange the chicken, beets, apples, and almonds on top. Serve right away.