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Week 12

annual flower garden at Lucky Moon

Hi everyone,

Hope you all are doing well. Things are doing pretty well at the farm. We harvested the first of our cucumbers this week and so far, it's looking like a good crop! The tomatoes are producing really well and the peppers are ripening up.


Here's what's in your bags this week:

Beans Tomatoes Cherry Tomatoes Red-Skin Potatoes (Chieftan) Summer Squash Cucumbers Red Onions Carrots

Herb Bundle: Basil, Thyme and Sage

Eggplant - Some people get this (pretty much any given week, someone gets eggplant. We're keeping track so that everyone gets the same amount over the season.)


Here are some pics of the herbs for identification purposes:








Here are some recipes to try:


So you may or may not be receiving eggplant this week, but whenever you do get it, you should try this recipe. One of our CSA members sent it to me with rave reviews. After reading it through, I can't wait to try it myself. It looks incredible!

And the recipe:

2 large eggplants, about 2 pounds Kosher salt 1/3 cup olive oil 2 tablespoons cider vinegar 1 tablespoon honey 1 teaspoon smoked paprika 1/2 teaspoon cumin 4 large garlic cloves, roughly chopped Juice of 1 lemon, about 2 tablespoons 1 tablespoon soy sauce 1 cup flat parsley leaves, roughly chopped 1/2 cup smoked almonds, roughly chopped 2 ounces goat cheese, crumbled and divided 1/4 cup finely chopped scallions

  1. Heat the oven to 400°F. Cut the eggplant into 1-inch cubes and put in a large bowl. Sprinkle lightly with kosher salt and set aside while making the marinade.

  2. Whisk together the olive oil, cider vinegar, honey, smoked paprika, and cumin. Dab away any extra water that has beaded up on the eggplant and toss with the marinade. Stir in the garlic. Spread the eggplant on a large baking sheet, lined with parchment and slide onto a rack placed in the center of the oven. Roast at 400°F for 40 minutes, or until very tender and slightly browned. (Stir every 15 minutes and check after 30 minutes to make sure it isn't burning.) Remove from the oven and cool slightly.

  3. Whisk together the lemon juice and soy sauce. Return the eggplant to the bowl and toss with the lemon juice mixture. Stir in the parsley leaves, smoked almonds, and most of the goat cheese, reserving a little.

  4. Spread the finished salad in a serving bowl and sprinkle the reserved goat cheese crumbles and scallions on top.


I had dinner at a friend's house the other night, and she made a delicious dish of green beans and corn. She sauteed and steamed the green beans, added some garlic, salt and pepper, and corn. Then a few gobs of butter and some cream or half and half. That simmered a bit, and it was unbelievable!

I found this recipe online, and it's similar. But I love this concept, because it brings together two of my favorite vegetables when both are seasonally available! We'll have corn in a couple weeks, but there are plenty of farm stands around selling corn right now, so go find some fresh ears and throw this together. Your kids will thank you.

Happy cooking!

Sarah VanNorstrand

for Lucky Moon Farm

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