This Wednesday’s Farm Share will most likely include:
Lettuce, Cucumber, Summer Squash, Tomatoes (slicers), Eggplant, Sweet Peppers (orange or red in color), Shishito Peppers (mild roasting peppers…see below), Garlic, Basil as an option for you to take, and…
@ the Farm pick up: also Lunchbox Peppers (these will rotate through the pick up spots over the next weeks)
@ Hallsley & Perk: also Shishito Peppers
Reminder: Shares continue through the end of November…except there are no Farm Shares or Bread Shares the week of Sunday, Aug 28 through Saturday Sept 3rd.
Want to purchase bread to pick up with your Farm Share on Wednesday? See our Bread ordering page here. Ordering is open until 7 am on Tuesday. (Feel free to bookmark this link and visit anytime on future Mondays…it opens by 8 am each Monday morning.)
Market Share CSA Members:
The majority of our harvest from today & tomorrow is going to our Farm Shares, so we aren’t opening up Market Share ordering today. Any remaining harvest will go into our self-serve Farm Stand on Wednesday morning. Thank you for your patience during August! (Remember: We harvest more in November than in August. The high heat of summer is our leanest harvest month due to the stress of the heat on so many of our crops.)
Lunchbox peppers: These miniature sweet peppers are quite wonderful. They are enjoyed alone simply as sweet snacking peppers (just hold the stem and bite them!) or cut in half, fill with cream cheese or goat cheese and eat raw, or cut in half, fill with the mentioned cheese, place on a baking sheet, dust with bread crumbs, and bake at 350 until soft and slightly browned.
Shishito Peppers: If you were on vacation last week and missed the first appearance of these beauties, here is the scoop: These are likely new for most people. They are a sweet East Asian variety of pepper and our family really loves them. They are traditionally prepared as described here, which is to keep them whole, saute with oil and salt until their skin blisters, and eat hot and whole (except the stem, unless you want to munch it, too). Enjoy them as a snack, appetizer, side dish, or topping on any dish, sandwich, or hot dog.
Lettuce, Tomatoes, Cucumbers, Sweet Peppers: We have been enjoying epic summer sandwiches with these veggies as filling. Add organic cheese and other sources of protein, some pickled onions, a dusting of sea salt, and perhaps some organic mayo. Channel Dagwood and chomp on deliciousness. (We highly recommend our bread for this.)
Tomatoes: Summer Gazpacho is called for in this weather. And lots and lots of cold homemade salsa with organic corn chips. (Make taco salad!)
Eggplant: This oft-misunderstood and feared vegetable is a champ this time of year. Lettuce plants are trying to die en mass around here and the proud and purple Eggplants stand strong and healthy. They just love this weather, and so we love them. Suffer through heating up your kitchen by turning on the oven and making Eggplant Parmigiana. Or if you are headed out for a picnic, make Eggplant Pasta Salad. Or make Curried Eggplant with Tomatoes & Basil.
Janet, Dan, & the whole Broadfork crew
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