September 28, 2016

What’s in the box this week?

Standard Shares include

  • Sungold Cherry Tomatoes - Tomato vines are covered with fine short hairs. These hairs facilitate the vining process, turning into roots wherever the plant is in contact with the ground and moisture, especially if the vine's connection to its original root has been damaged or severed.

  • Gypsy Peppers - The star of this week’s recipe!

  • Eggplant - Last of the season... 

  • Slicer Cucumber - For cucumber potato salad, heat oven to 450°F. Toss ¾ lb potatoes (sliced ¼-inch thick) with 1 tbsp olive oil and ¼ tsp each salt and pepper on a rimmed baking sheet. Roast about 15-20 minutes, turning the potatoes once, until the potatoes are golden.  Transfer the potatoes to a medium bowl and let cool slightly. Add ½ of a cucumber (sliced), ⅓ c plain yogurt, ¼ c chopped fresh dill, and ¼ tsp each salt and pepper and stir to combine.

  • Charentais Melon - Serve it chilled and shaved with a bit of fresh ricotta, a drizzle of honey, and pistachios - Yum!

  • Oregano - Ancient Greeks believed that cows that grazed in fields full of oregano had tastier meat.  We wouldn’t be surprised if it’s true….

  • Red Onions - Use in this week’s recipe.

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



Vegetable Forecast

Rainbow Chard (greens return!), Kohlrabi, Beets, Little Gem Lettuce hearts, Valley Girl Tomatoes, Shallots




It’s officially fall!  And greens return to your boxes next week!  Be sure to keep pick them up and refrigerate or use those delicate items as soon as possible, as we can still get some warm weather in early fall.  

We’re cutting and curing winter squash this week.  You can expect them to hit your boxes in the coming weeks.

THIS WEEKEND! The annual Hoes Down Harvest Festival.  Join us!





Peperonata - Sweet Peppers with Olive Oil, Onion, and Tomatoes (Serves 4-8 as a side dish)

This beautiful dish highlights the sweetness of gypsy peppers and also includes many items in this week’s box of late summer bounty.  You can use it with anything you’d like, but it’s great with roasted meats or spooned on to bread! Thank you to Serious Eats for the recipe.

  • 3/4 c extra-virgin olive oil, divided

  • 6 medium cloves garlic, thinly sliced

  • 2 medium yellow onions, sliced 1/4 inch thick

  • 4 lbs gypsy peppers, stemmed, seeded, and sliced lengthwise 1/2 inch thick

  • 1 c pureed tomatoes (puree of fresh peeled and seeded tomatoes that have been briefly cooked to concentrate their flavor)

  • 2 sprigs oregano

  • Kosher salt

  • 1 tbsp white wine vinegar or red wine vinegar

In a large pot or Dutch oven, heat 1/2 cup olive oil over medium heat until shimmering. Add garlic and cook, stirring, until just starting to turn golden, 3 to 4 minutes. Stir in onions, increase heat to medium-high, and cook for 2 minutes. Stir in peppers and cook, stirring occasionally, until starting to soften, about 20 minutes.

Add tomato and basil or oregano sprigs and stir to combine. Bring to a gentle simmer, then lower heat to maintain simmer. Continue to cook, stirring occasionally, until peppers are very soft, about 1 hour. Stir in remaining 1/4 cup olive oil and season with salt. Stir in vinegar (see note above). Discard herb sprigs. Serve right away, or chill, then serve reheated, slightly chilled, or at room temperature.



Pics of the Week:



Sean pulling the first bunch of 2016 beets.

Praying mantis all over the farm!