Weekly Share August 19th-25th

Salad Mix
All Purpose & Sauce Tomatoes
Eggplant (Dancer, Prosperosa, and Striped)
Sweet Peppers
Paprika Peppers
Garlic (Spanish Roja)
Red Potatoes (Sangre or Desiree)

This week we process our flock of Pekin meat ducks. Processing ducks is a time consuming and patience building exercise and we look forward to getting faster and more efficient at it. Last year the ducks were so delicious and this year we think they will be even better, so we are excited to be bringing them to you, our customers. This week is also our last with our fabulous intern Emily. She is returning to school and will be sorely missed. We have been taking advantage of her presence the last few weeks, trying to get as much of our fall crops planted as possible, plus her help with all of our various poultry flocks is invaluable. The turkeys are now out on pasture along with our meat chickens, layers, and ducks, with more ducks on the way.

On the vegetable front we are so thankful to be seeing a little return in our tomato production. Our third succession has been kind enough to produce even without much sun or heat. We like to use the paprika peppers in a quick tomato sauce or finely chopped and sautéed with peppers and onions for a delicious, sweet, smoky, and slightly warm heat. Do be aware though they have more heat than expected. Both the sweet and paprika peppers also go great with a little garlic and roasted or fried potatoes. Yum. Below are two roasted eggplant recipes, one with tomatoes and mint, another with red peppers, cumin, and tahini. Eggplants can get old for some people really quickly, so we like to offer some suggestions to keep them interesting for everyone. Enjoy the share…Brian and Autumn

Roasted Eggplant and Sweet Pepper Dip

Roasted Eggplant with Tomatoes and Mint