This Wednesday’s Farm Share will most likely include:
Lettuce Mix, Summer Squash, Sweet Pepper (orange or red in color), Tomatoes (slicing and cherry), Onions, Garlic, Parsley
PLUS: Eggplant for those that pick up here at our farm
(other pick up locations will get eggplant in the next week or two)

*Crop notes: It’s never the best year for everything…Tomatoes, Summer Squash, and Herbs are producing in great abundance, but we also have a few crops that aren’t producing as much as we had hoped (sweet peppers are ripening very slowly; green beans, eggplant, and salad greens are not yielding well). So:
— Our shares this week are not as large as we had planned for. However, this is why our Farm Share stretches across the whole season: some spring and early summer weeks’ shares were above-average size, some of these July/August shares are smaller-than-average size, and we feel confident that some weeks in the fall will have above-average size shares again. This averages out to provide the value that we plan for our members.
— We don’t want to overwhelm members with too many tomatoes, squash, or basil,  yet we have them in great abundance right now and we want you to have them if you want them! At pick-up on Wednesday, we will have extra of all three available for Farm Share members to take as desired. Preservation (canning, pickling, or freezing) recipes follow.

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: 
Ordering is open until 7 am on Tuesday for…Basil, Eggplant, Garlic, Parsley, Squash, Tomatoes (including bulk options)…and our Organic, Naturally Leavened, Wood-Fired Bread. Reserve your selection online to pick up on Wednesday, July 27.

Recipe Suggestions:
Parsley: This Goddess Salad Dressing recipe calls for fresh parsley. If this is too much parsley for you to eat this week, try drying it (oven, air dry, and dehydrator instruction found at that link) and then using it (even in the winter time!) to make homemade salad dressing, such as these Three Salad Dressing recipes (Chipotle Ranch, Ranch, & Italian). 
Summer Squash: Yes, you can pickle summer squash! See this recipe for Refrigerator Summer Squash Pickles. We also shred summer squash (in the food processor) and then use it in the fall/winter in bread, cake, etc. Favorite recipes (for fresh or frozen squash) are Lemon Summer Squash Bread, Summer Squash Cake, Summer Squash Fritters. 
Tomatoes: Swordfish Steak w/ Tomatoes & Capers (This calls for cherry tomatoes but you can also substitute rough chopped slicing tomatoes.) Here is an assortment of the 12 Best Tomato Salad recipes. To put up tomatoes: Roasted Tomatoes for the Freezer, Canning Crushed Tomatoes, Canning Salsa
Onions: Quick Pickled Onions (we made these last week and are now topping almost every dinner with them!) We make this recipe even more quick by using the food processor slicing blade to cut the onions very thin, very fast.
Sweet Peppers: We most commonly eat these on top of salad or sliced into long, thin strips and topped with soft cheese (goat cheese, cream cheese, pimento cheese…)
Basil: Freezing Basil Pesto is a summertime ritual here so that we can enjoy this herb with pasta and casseroles in January. (According to that recipe website, “Basil is high in antioxidants and is considered one of the most nutritious herbs. It is rich in vitamin A and C and contains potassium, magnesium, iron.” Also, we substitute walnuts for the pricey pine nuts called for in most pesto recipes.)