REMEMBER: Your TOMATOES will almost always be separate from the rest of your vegetables at pick up. Look in the crate located with shares.
Farm Shares are starting to explode with color! We've got green things and purple things and yellow things and red things and orange things. Eat the rainbow!
We are now harvesting EGGPLANT! These beautiful purple orbs are a bit mysterious for some folks. The key to success with Eggplant is to remember that it is a SPONGE. It doesn't have a whole ton of flavor on its own but it soaks up whatever yumminess you give it and then returns it to you ten-fold when you roast, bake, or grill it. Soak it, marinate it...let the sponge do its job! Garlic, oil, vinegar, tomato sauce, etc. Embrace the sponge! We have three different varieties of Eggplant and they can all be used inter changeably in recipes.
Our cut flowers are also really shining brightly these days. We grow flowers because they make us smile in the summertime!
And despite the mid-summer heat that most lettuces don't like, we've found the right varieties and the right strategies to get them to grow. So, our "Salad Mix" harvest yields go down this time of year, but we have crunchy and delicious heads of Lettuce to make up the difference. During some parts of the next few weeks we'll have the leaves of these lettuce heads to offer you, separated from the intact head. This is due to how some plants grow this time of year and how we need to manage certain plants for adequate air flow.
Vegetable prep suggestions:
- SOAK slices of Eggplant in oil, maybe oil + Vinegar, for a few minutes or a few hours. Then roast or grill. Top with a combination of soy sauce, sriracha, and garlic.
- Do the same with Summer Squash! We grow the varieties in which the seeds stay very small even when the squash is bigger than may look ideal. Slice them up, soak them in oil with garlic and salt, and roast in the oven or cook on the grill.
- Dice up Tomatoes and toss with olive oil, garlic, and salt. Maybe also Balsamic vinegar. Put on top of Salads or simply enjoy as its own side dish.
- Use Lettuce leaves as wraps/boats for any assortment of fillings: tunafish, chicken salad, tofu "chicken" salad, egg salad...the list of options is loooong.
- Same for cooler(s) at pick up locations with any cold items that aren't vegetables (tomatoes, eggs, fermented vegetables, etc...)
- Preparation ideas and recipe suggestions are in your email. Also check out our Pinterest Page for lots of recipe ideas, organized by vegetable.
Vacations:
If you will be gone and can't pick up a particular week's share you can reschedule that week's share for a different week in the Harvie software, or you can have a friend or family member pick up for you. Just forward this email to them so they know the details.
Janet, Dan, and the whole Broadfork crew (Julie, Mia, Natalie, Sophie, Magda, S., Zach, and the farm kids)
