Hi Friends! This is my favorite time of year and this week's shares show exactly why. We're harvesting all the summer goodness you've seen over the last few weeks, plus the first of the fall greens and even some lovely winter squash ready for the kind of recipes you can only really make in this sweet spot between summer and autumn. Yum!
I highly highly recommend the japanese eggplants this week - if you've never had them they're so sweet and quick to cook, you can cut them into perfect little coins for a stir fry or into a ratatouille. They just soak up the flavor of any sauce you make and add an almost mushroomy texture and sweetness to any meal.
