• Alisa Craig onions (sweet onions)
• Tomatoes
• Cucumbers
• Zucchini
• Beets or beans
• Cherry tomatoes or eggplant
• Potatoes
• Cabbage (Murdock is the giant green pointed cabbage, Super star is the green and Omero is the red – roasted cabbage is the best!!)
• Basil
• Garlic (it is small but mighty in flavor)
• Apples (if we get enough helpers)
• Currants (if we get enough helpers)
• You pick black berries

As July turns to August we continue to burn the midnight oil. With some cooler days we could work during the afternoon. When the heat cranks up we have to work early mornings and late nights. Potato digging has lost its charm. 150 foot beds are no joke. Each potato has to be dug by hand and put into crates. We need the space for fall crops and the gophers keep on munching. We have two long beds to harvest to complete the maincrop. We have 8 beds of onions ready to harvest and fruit is starting to drop in the orchard. Did we mention weeds? They are on the move as we have to hand water in the transplanted fall and winter veggies and the weeds get a head start.

Yesterday was the last farmers market for a month. I will be home or celebrating every Saturday from now until September 7 with time to work on the farm, make wreaths or take a break? I look forward to getting the rest of the radicchio in the ground and prepping for fall. Speaking of fall and winter we are planning for the winter CSA. We have limited capacity but offer a very salad forward winter share. We will plan for 8 harvests again from November to March. The cost for the Winter share is $320 and we will take the first 40 members who sign-up. The exact schedule for harvest is not finalized but will be roughly twice a month in November, December and March and once in January and once in February. You can sign up now and pay a deposit of $100 or pay in full. Text or email.

Winter veggies are my favorite. We will have at least 15 different types of radicchio, fennel, daikon radish, winter squash, shallots, dry farmed tomatoes, cabbage, broccoli, cauliflower, kale, spinach, brussels sprouts, leeks, parsley  and so much more. You will miss fresh veggies in the winter and this will keep you eating seasonally. If you have not found a way to love radicchio I will help you – it is the new superfood. Even Wayne (husband of Sue Kass) has been converted to the love of radicchio. Many members comment on how they can’t live without it and for 5 months you won’t have to if you sign up for the winter share.

August is the month for flowers. If you have not signed up for the August special flower subscription you are missing out. 4 weeks of flowers for $40. Text Lyn or email today.

One Pot ORZO with tuna and zucchini

INGREDIENTS

Yield:4 servings

• ¼cup olive oil
• 3 medium zucchini, cut into 1-inch pieces (about 5 cups)
• 2 large garlic cloves, grated
• Salt
• Red-pepper flakes
• 12 ounces orzo
• 3 cups chicken broth
• 1(5-ounce) can olive-oil packed tuna, drained
• ¼cup golden raisins
• 3 tablespoons capers
• 1 tablespoon red wine vinegar
• ½cup fresh mint leaves, torn
• ½cup fresh basil leaves, torn
• Grated Pecorino Romano, for serving (optional)

1.     Step 1

In a large, high-sided skillet, heat the oil over high. Add the zucchini and cook, stirring often, until browned, about 6 minutes.

2.     Step 2

Adjust heat to medium, stir in the garlic and season with salt and red pepper. (Do not let the garlic burn.) Add the orzo and cook for 1 minute, stirring. Stir in the broth and bring to a simmer. Cover and cook until the orzo is tender and the liquid is almost absorbed, about 6 minutes, stirring occasionally.

3.     Step 3

Stir in the tuna, raisins, capers and vinegar and cook until just warmed through. Add the herbs right before serving. Top with cheese if desired.

Sue’s Roasted Beet Salad

1 bunch beets

1-2 cloves garlic

Rice vinegar or white balsamic vinegar

Olive oil

Salt, pepper

¼ c feta cheese or goat cheese, crumbled

¼ c toasted walnuts

To roast beets,   cut into quarters and place in an ovenproof Dutch oven with an inch of water and cover.  Roast at 400-450 degrees until beets are easy to pierce with a knife—about 220-25 minutes.  Allow to cool, then under running water you should be able to easily slide the skins off.   In a bowl, peel and crush the garlic cloves and work a little bit of salt into them.  Cut the beets into bite sized pieces and toss on top,  then splash with the vinegar and toss.  These will last in the fridge for a week.  When you are ready to serve,  drizzle some oil over, and toss with the cheese and nuts.

Monsieur Henny’s Eggplant

If you are turning on the oven to roast beets, you can do this at the same time!

2 Tbsp EVOO

3 small eggplants

3 tablespoons minced fresh herbs—can be rosemary, basil, thyme, oregano, sage or  a mixture

½ c fresh grated parmesan

3-5 (depending on size—about 2 lbs) tomatoes

Preheat the oven to 450.

Slice the eggplants lengthwise and lightly score the flesh sides with a knife.  Place them skin side down on a lightly oiled oven-proof gratin dish.  Sprinkle with salt and the fresh herbs,  then cover with half of the grated cheese.  Cut the tomatoes in half cross-wise and arrange them,  skin-side up, on top of the cheese layer.  Brush with oil and cover with remaining cheese.  Bake until the vegetables sare very soft and the tomatoes starting to blacken, about 1 hour.  Serve hot or at room temp, with bread to soak up the juices.

Teriyaki grilled cabbage

Yield:4 to 6 servings

• ½cup soy sauce
• ½cup mirin (or ¼ cup honey mixed with ¼ cup water)
• 1 tablespoon minced or grated fresh ginger
• 1 teaspoon minced garlic
• 2 tablespoons chopped scallions
• 1 small green or white cabbage, cored and cut crosswise into 1½-inch slices
• 2 tablespoons neutral oil, like grapeseed or corn
• Salt
• black pepper
• Lemon wedges for serving

1. Step 1

Heat a charcoal or gas grill to moderately high heat, keeping part of the grill cool for indirect grilling, and put the rack about 4 inches from the flame. Combine the soy sauce and mirin in a small saucepan over medium-low heat and cook until the mixture begins to bubble, 2 to 3 minutes. Remove the pan from the heat and add the ginger, garlic, and the scallions.

2. Step 2

Brush the cabbage slices with the oil and sprinkle with salt and pepper. Put the cabbage on the cool part of the grill and close the grill cover. Cook, checking and turning occasionally, until you can pierce the leaves easily with a sharp knife, 40 to 45 minutes. When the cabbage is tender, brush it liberally with the teriyaki mixture and move it to the hotter part of the grill. Cook, turning once or twice and brushing with more of the sauce, until it’s browned, 3 to 5 minutes.

3. Step 3

Drizzle the cabbage with any remaining teriyaki sauce, and serve hot or warm with lemon wedges.

Becca’s favorite Thai Cucumber salad with Roasted Peanuts

¼ cup fresh lime juice
1 ½ tablespoons fish sauce (nam pla)
1 ½ tablespoons sugar
1 ½ tablespoons minced seeded jalapeno chili (about 1 large)
2 garlic cloves
1 ½ English hothouse cucumbers, halved, seeded, thinly sliced
¾ cups sliced red onion
2 tablespoons fresh mint
3 tablespoons coarsely chopped lightly salted roasted peanuts

Whisk first 5 ingredients in a medium bowl.  Place cucumbers, onion, and mint in large bowl.  Add dressing and toss to coat.  Season salad to taste with salt and pepper.  Sprinkle on peanuts and serve.

Apple Zucchini Muffins (Makes 16).

For the Muffins:

· 2 1/4 cups white whole wheat flour

· 3/4 cup dark brown sugar

· 1/2 teaspoon baking soda

· 1/2 teaspoon baking powder

· 1/2 teaspoon salt

· 1 teaspoon ground cinnamon

· 1/4 teaspoon ground allspice

· 1 cup buttermilk

· 1/4 cup unsweetened applesauce

· 1 tablespoon oil melted coconut oil, canola oil, or vegetable oil

· 1 large egg

· 1 teaspoon vanilla extract

· 1/2 cup grated apple I use Granny Smith

· 1/2 cup grated zucchini moisture slightly squeezed out

· 1 cup chopped peeled apple I use Granny Smith

For the Topping:

· 2 tablespoons turbinado sugar

· 1/4 teaspoon cinnamon

Instructions

1. Preheat the oven to 375 degrees F. Line a muffin pan with paper liners or spray with cooking spray. Set aside.

2. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, salt, cinnamon, and all-spice. In a small bowl, whisk together buttermilk, applesauce, oil, egg, and vanilla extract. Pour the wet ingredients over the dry ingredients and mix with a wooden spoon or spatula until just combined. Do not over mix. Gently stir in the grated apple, zucchini, and chopped apples.

3. To make the topping, combine turbinado sugar and cinnamon in a small bowl. Stir well.

4. Fill the prepared muffin pan with muffin batter, filling each cup about 3/4 the way full. Sprinkle each muffin with cinnamon sugar topping. Bake for 20 minutes, or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean. Let muffins cool to room temperature and serve.

5. Note-these muffins freeze well.

Bulgogi eggplant

INGREDIENTS

1 pound Asian eggplant, especially Korean (2 to 3 large), cut in half crosswise, then lengthwise into 1/4-inch-thick slices

• ½ teaspoon kosher salt (Diamond Crystal)
•  Neutral oil, such as vegetable or canola, for grilling
• 1 tablespoon soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon granulated sugar
• ¼ teaspoon garlic powder
•  Freshly ground black pepper
• 1 scallion, thinly sliced on the bias, for garnish

PREPARATION

1. Place the eggplant in a colander set inside the sink. Sprinkle with the salt, toss to combine and let sit for 30 minutes to drain its excess moisture. 
2. While the eggplant drains, prepare a charcoal grill for direct high-heat cooking, or heat a gas grill to high. In a medium bowl, whisk together the soy sauce, maple syrup, sugar and garlic powder until the sugar is dissolved.
3. Carefully grease the grill grate: Use tongs to grip a wadded paper towel dipped in oil and then rub the grates with the oiled towel. In the colander, toss the drained eggplant with 1 tablespoon oil. Place the eggplant on the hot, greased grate. Grill until charred at the edges, 1 to 2 minutes per side. If using a gas grill, close the lid between flips. (See Tip for stovetop method.)
4. Add the grilled eggplant to the bowl with the sauce and gently toss, making sure each slice is thinly coated. Arrange the slices with the sauce on a large platter. Crack over some black pepper and garnish with the scallion.