What’s in the box this week?
Standard Shares include
Marketmore Slicing Cucumbers - For a cucumber-blueberry smoothie, blend 1 medium peeled, seeded, and cut up cucumber, 1 c fresh blueberries, 1 c pear or white grape juice, and ½ c yogurt.
Dunja Zucchini - For zucchini rice, a great dish to be served alongside meat skewers… Coarsely grate 1 medium zucchini. Cook 1 c long-grain rice according to the package directions. Remove from heat, sprinkle grated zucchini over the rice, cover, and let stand 5 minutes. Fluff the rice with a fork and fold in the zucchini.
White Onions - Milder in flavor than yellow onions, white onions can be eaten raw. Because of their crisp texture and more mellow flavor, white onions are great raw slivered in salads, thinly sliced on your favorite sandwich, or scattered over a pizza.
Black Globe Eggplant - This large variety is great sliced for sandwiches and other recipes where that extra surface area really counts.
Charentais Melons - The star of this week’s recipe!
Hot Pepper Medley (Jalapeño, Hot Wax, and Fresno) - The Fresno is often confused with the Jalapeño but contains thinner walls, often has milder heat, and takes less time until maturity. We also let them turn red for full flavor.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Sungold Cherry Tomatoes, Charentais, Globe Eggplant, Slicer Cucumbers, Shallots, Thyme
Thank you to all who attended our annual Community Farm Day. The response was amazing! We hosted around 250 people for a taco-themed dinner prepared by Chris Chapman of Good Eggs. Close to 100 of those attendees were children under the age of 12, which made us especially happy to see them enjoying themselves in our fields. Keep your eye out for pictures from the event, and, share yours on Instagram and Facebook.
We hope to see you again next year!
Charentais Melon Salad with Prosciutto and Basil (Serves 2)
This delightful salad is gorgeous and perfect for a hot summer day! There are not many ingredients, so use high-quality meats, oils, and vinegars to bring out the best in your Charentais melon (though it doesn’t need much help)... Thank you to The Cook’s Atelier for the recipe.
1 ripe melon
2 thin slices prosciutto
6 very pretty basil leaves
Sea salt and freshly ground black pepper
For the vinaigrette:
⅓ tbsp balsamic vinegar
1 tbsp extra-virgin olive oil
In a small bowl, add the balsamic vinegar and olive oil. Stir together to form a broken vinaigrette.
Cut the melon in half lengthwise, remove the seeds, and slice the melon into 1-inch-thick wedges. Set aside.
Arrange the melon on the salad plate. Drape a slice of prosciutto over and around them, leaving some of the melon peeking through. Drizzle with olive oil balsamic vinaigrette. Scatter the basil leaves on top, and grind a little black pepper over the salad.