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Box 13

8/27/2015

1. Goddess Melon
2. Broccoli
3. 1 Bunch of Kale
4. 6 Ears of Mixed Heirloom Sweet Corn
5. Onion
6. Carrots
7. 1 Head of Lettuce
8. Red and Yellow Raspberries-Maybe the last of the season.
9. Gypsy and Mini Bell Peppers
10. Cherry Tomatoes
11. English Cucumber

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Box 12

8/20/2015

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1. Goddess Melon
2. Mini Bell Peppers
3. 1 Bunch of Swiss Chard
4. Heirloom Tomato
5. Purplette Onions
6. 1 lb. + Orient Charm Eggplant
7. 1 Head of Lettuce
8. Raspberries

Meat customers are receiving 1 whole chicken.

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Box 11

8/13/2015

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1. Cauliflower
2. Gypsy Peppers- These are not spicy and work great as a bell pepper substitute. I like to stuff ours with cheese and simmer them in a simple tomato and onion sauce. You can use the cherry tomatoes for this. You can also add other diced vegetables.
3. ½ lb. of Padron Peppers-These range from mild to spicy. These are a popular tapas in Spain. The longer they are, the spicier they are.
Just blister the Padrons in olive oil and sprinkle with salt.
4. 1 Pint of Sun Gold Tomatoes
5. 1 Pint of Chocolate Cherry Tomatoes
6. English Cumber
7. Lemon Cucumbers
8. Raspberries
9. 1 Bunch of Radish
10. Onion
11. 1 Head of Lettuce

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Box 10

8/6/2015

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1. 2 lbs. Yukon Gold Potatoes
2. 1 Bunch of Beets
3. 1 Purple Cabbage
4. Heirloom Tomatoes
5. Swiss Chard and Kale
6. 1 Bunch of Radish
7. 1 lb. of Carrots
8. Yellow Anne Raspberries
9. Garlic
10. Onion
11. ¾ lb. Green Beans
12. 1 lb. Scarlet Turnips
13. Dill
We have been enjoying our turnips in the Nishime cooking method. We have been dicing them with carrots, beets and their greens, onion, and a little potato.
Take a heavy pot with a tight fitting lid. Place a small strip of seaweed in the bottom of the pot. Place your diced veggies in the pot and add a super small amount of water. Cook on high just long enough to generate steam, then turn heat to low. Cook at least 20 minutes or until desired tenderness. This really brings out the delicious flavors of the vegetables.

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