We are halfway through the CSA season! As always, the summer has flown by and we are approaching the harvesting of fall crops. But don't worry, we definitely still have a few weeks of summer crops to enjoy! Within the next week or two I will be planting some spinach, beets, lettuce, arugula, baby kale, mustard, and winter radishes. Once these are planted that's all the planting for the year! Well, except for garlic which we plant in mid-October.
The tomatoes are still going strong and the sweet peppers are making an appearance this week. Sweet peppers are a struggle for us each year - either the peppers barely ripen before the frost or they produce very few peppers. This summer the heat seems to be helping them along and the peppers are looking pretty great.
We are down to our last few frozen roasting chickens and we won't have more until July 2019. If you would like some, please place an order with me in person or via email. Most of the remaining chickens are between 5.5 to 7lbs and cost $5/lb.
Eggplants tend to be a love it or hate it vegetable but I think many people are just not sure what to do with an eggplant. A very simple use for an eggplant is to slice into 1/4" rounds, place in a single layer on a baking sheet, drizzle with olive and sprinkle with sea salt. In a preheated 425 degree oven roast for 15 minutes or until cooked through and lightly golden brown. We then use these slices on sandwiches, burgers, and wraps just like you would a tomato slice. You are also getting all the ingredients you need this week to make a great batch of ratatouille. Try one of the recipes below!
Chickpea Ratatouille Nicoise