September 4, 2018

What’s in the box this week?

Standard Shares include

  • Mountain Magic Tomatoes- This variety is known as a “campari” type of tomato, noted for its juiciness, high sugar level, low acidity, and lack of mealiness. Camparis are deep red and larger than a cherry tomato, but smaller and rounder than a plum tomato. Great for eating straight up, or in salads!

  • Mixed Sweet Peppers - For roasted sweet pepper and walnut dip: roast about 1 lb peppers over a gas burner until blackened all over, turning with tongs as each side is blistered. (Alternatively, place under a broiler.) Transfer to a bowl, and cover with plastic wrap; let stand about 15 minutes. Peel, and discard skins, stems, and seeds. Set peppers aside.  Toast one 6-in (2 oz) pita bread until crisp and golden. Break into 2-inch pieces; place in a bowl, and cover with 1 cup water. Soak until soft, about 10 minutes. Transfer to a sieve, and drain well, pressing out excess water. Set aside. Combine 1 small garlic clove and ¾ cup (4 oz) walnut pieces in the bowl of a food processor; process until fine crumbs form, about 10 seconds. Add 1 ½ tsp paprika, ¾ tsp ground cumin, and reserved peppers and pita bread; process until smooth, about 10 seconds. Add 1 tbsp balsamic vinegar, 1 tbsp freshly squeezed lemon juice, 2 tsp extra-virgin olive oil, and ¾ tsp coarse salt, and season with freshly ground black pepper. Pulse until combined.  Transfer to a serving bowl; cover with plastic wrap. Refrigerate at least 1 hour or overnight. Before serving, bring to room temperature. Drizzle with additional oil; sprinkle with walnuts or paprika, as desired.

  • Hot Pepper Mix - The star of this week’s recipe!

  • Barbarella Eggplant - This Italian eggplant has a distinctive bready texture that has been described as 'floury'; It's flexible: firm enough for eggplant Parmesan, but tender enough to cook on a grill.

  • Lemon Verbena - Dry leaves individually on screens or bundle stems together and hang upside down in a dark, dry place. Store dried leaves in sealed containers in a dark place. To release flavor, crumble leaves finely just before using. You can freeze lemon verbena, whole or chopped, in ice cube trays filled with water. You can also blend chopped leaves into softened butter. Store butter in an airtight container in the refrigerator for a few weeks, or form into balls and freeze on a cookie sheet. Store frozen balls in zipper bags, using them to flavor vegetables and fish or spread on bread or pancakes.

  • Lunchbox Peppers- The best way to eat them is raw, or lightly sautéed.

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


Vegetable Forecast




Giardiniera (Yields about 2 quarts) Get ready to make this - a gorgeous (and delicious!) Italian relish of pickled vegetables in vinegar or oil.  You can use a variety of different hot peppers of your choosing, depending on your desired heat level. Then, only three days later, you can enjoy your pickled bounty!  Thank you to The New York Times for the recipe!

  • 4 serrano chiles, thinly sliced, with seeds removed

  • 2 red sweet peppers, cut into 1/2-inch pieces

  • 1 or 2 celery ribs, sliced or julienned

  • 1 or 2 carrots, sliced or julienned

  • 1 medium head cauliflower, cut into small florets

  • ½ cup salt

  • 2 cloves garlic, slivered

  • 3 teaspoons dried oregano

  • 1 teaspoon red pepper flakes

  • ½ teaspoon celery seeds

  • 1 teaspoon crushed black peppercorns

  • 1 cup white vinegar

  • ½ cup olive oil (not extra virgin)

  • ½ cup grapeseed or safflower oil

In a large bowl, using a big wooden spoon or GLOVED(!) hands, mix the vegetables and salt until well combined. Cover the vegetables with water. Cover the bowl and allow the mixture to sit, unrefrigerated, for 8 to 12 hours.

Drain the vegetables and rinse thoroughly. Sterilize 2 quart-size glass jars, with lids, in the dishwasher or by submerging them in boiling water for 10 minutes.

In one sterilized jar, combine the garlic and all the herbs and spices; add the vinegar and oil and shake well to emulsify the dressing. Pour half the dressing into the other jar.

Pack the vegetables into the jars. If vegetables are not completely coated, make and add more dressing. Screw lids onto jars and refrigerate. Allow the mixture to mellow for a couple of days before serving.

Pic of the Week:

Summer Color Medley

Summer Color Medley