August 6, 2014

What’s in the box this week?

Standard Shares include

  • Canary or Haogen MelonInterestingly, while most melons have similar amounts of calories and carbohydrates, they differ in terms of their vitamin and mineral content, according to variety.
  • Cherokee Purple Tomatoes This species originated in the South American Andres, and its use as a food originated in Mexico; it spread through the world following the Spanish colonization of the Americas.
  • Lemon Cucumber Cucumbers belong to the plant family Cucurbitaceae, which includes melons, squash, and pumpkins.
  • Mixed Sweet Peppers Roast some of your sweet peppers and add them to your food processor, along with chickpeas, tahini, garlic, lemon juice, and salt, for a delicious roasted sweet pepper hummus!
  • Garlic Cause it’s good in almost everything.
  • Cayenne Peppers These peppers have more than just heat, their flavors make a great addition to beans, soups, and salad dressings. 


Egg Shares include eggs from our certified organic, pasture-raised, happy hens.


Don’t forget – you can always add extra items to your order at our Online Market.


Vegetable Forecast

Melon, Tomatillo, Jalapeno, Cucumber, Zucchini



It’s hard to believe, but we’re planting broccoli, cauliflower, cabbage, kale, lettuces, beets, carrots – the whole fall sha-bang over the last couple weeks and next.  This is a critical planting window for us, if we don’t get the crops in before the cooler weather comes, we’ll be hungry!  And with sun rising late,  that means we’re planting in the dark before the days warm up.  Seems so worth it when there’s a truck full of melons to look forward to at the end of the day.   Admittedly, though, after spending weeks toting around thousands of pounds of melons, we all look forward even more to little totes of kale and baby greens.


Pic of the week

-the colors of summer in the harvest truck

-the equipment yard is in heavy use as we turn over early summer beds for fall plantings

-the market stand is full of colors, smells, and happy shoppers





Heirloom Tomato Gazpacho (Serves 8)

Thank you to Oprah Magazine for this recipe.

  • 1 small white onion , cut into chunks
  • 1 large clove garlic , peeled
  • 1 large orange or red bell pepper , cored, seeded and cut into chunks
  • 3 pounds mixed heirloom tomatoes
  • 2 to 3 cups tomato juice
  • 2 tablespoon white wine vinegar
  • 2 teaspoons kosher salt , plus more to taste
  • 1 teaspoon black pepper , plus more to taste
  • Pinch cayenne pepper , plus more to taste
  • 1/4 cup olive oil , for drizzling


In a blender or the bowl of a food processor fitted with knife blade, mince onion and garlic until almost pureed. Transfer to a large bowl. Place bell pepper in bowl of food processor; pulse until coarsely chopped. Add tomatoes in batches and continue to pulse until almost pureed.


Transfer tomato-pepper mixture to bowl containing onion and garlic mixture. Stir in 2 cups tomato juice. Mixture should have the consistency of thick soup; to make thinner, add 1 more cup juice. Stir in vinegar, salt, pepper and cayenne. Refrigerate until chilled. Adjust seasoning to taste before serving.


To serve, pour into individual glasses. Drizzle with olive oil and garnish each glass with a tomato wedge.

Summer's colors

Shaping Beds

Market Bounty