Week 10


Hi everyone,


I love this part of summer- the chorus of crickets and cicadas and katydids is a constant backdrop, the evenings are long and warm and everything is ripe and plentiful. In our region, a lot of the year is not especially productive, from a gardening point-of-view. But right now, we are really in the thick of it! Claude picked the tomatoes today, and we had to set up a whole other 4x6 foot table just to hold them all! And Sue harvested bucketfuls of dark, glossy poblano peppers (a farm favorite). There are herbs and beans and squash and early potatoes, and so much more! It really makes one feel rich, when there is a bounty of good food all around.


In Your Bag:

Kale

Arugula

Beans

Summer Squash

Cucumbers

Poblano Peppers (mildly hot)

White Potatoes

Red Onions (Italian Heirloom)

Eggplant

Cinnamon Basil

Tomatoes

Cherry Tomatoes


The bags are nice and heavy this week, full to the brim with good things! Here are some ideas for how to use it all:


1) Potato, Red Onion, Arugula & Brie Pizza

Pizza? Not the usual toppings, to be sure, but the combination sounds splendid!


2) Potatoes, Green Beans and Corn in Lemon Brown-Butter

I've made variations on this just because I love these three vegetables and how they complement each other. And local sweet corn is plentiful and easy to find right now.


3) Heirloom Tomato and Cucumber Salad

Many of the tomatoes you're getting are heirloom varieties, and would be exactly right for this recipe. A great way to use up any cucumbers that are adding up in the fridge.


4) Eggplant Salad with Couscous and Basil

My husband made a variation on this recipe, where he roasted the eggplant (chopped up, skin on) in the oven with onions and cherry tomatoes, then tossed it with couscous, minced basil, and drenched the whole thing in lemon juice with a drizzle of olive oil. It was tremendous.


Hope you all have a great week!

All the best,


Sarah VanNorstrand

for Lucky Moon Farm

sarahcvannorstrand@gmail.com


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