Hello Community!
Well, August is here and as usual, the weather and bug pressure are knocking out crops left and right. The farmers are accustomed to this, but it doesn't make it any easier. Thank goodness that nothing can stop fall from coming!
Our produce availability is a little slim this week, but we have some fun new items like "baby baker" sweet potatoes and shishito peppers. These peppers look like hot peppers, but they are actually a mild, east Asian variety great for frying, roasting, and sauteing. I've heard that 1 in 20 might have a little heat, but I personally haven't experienced that. Sauteed shishitos became all the rage a few years ago as an elegant appetizer-- they are simple, lovely treat! Here's a fantastic recipe from Epicurious.
We also have microgreens available this week! These are tiny, edible greens that are often used as garnish in fine dining restaurants but this is not their only use! They are wonderful used fresh (raw) in salads and on sandwiches and also make good additions to cooked meals like grilled cheese, omelettes, and even pizza. Looking for more ideas on how to use them? Check out this article! Store these wrapped in a damp rag or paper towel in a sealed container in the high humidity drawer of the fridge. They don't have a long shelf life, so store them well and use them up quickly!
In non-produce news, we have some duck eggs from BloodRoot Collective this week. I asked farmer Troy Simon to answer the question: "Why duck eggs?" .. here's what he said:
"Our ducks eat lots of fresh fruit and vegetable scraps, so their eggs have a fabulous flavor and don't taste "fishy" like some duck eggs. Duck eggs have more Omega-3 fatty acids and have a richer taste than chicken eggs. Moreover, duck eggs stay fresh longer due to their thick shell and contain more albumen, which makes baked goods fluffier. Finally, people who are allergic to chicken eggs can often eat duck eggs."
If you have an Independent Baking Co. Bread Share, this week you will receive....
Classic Baguette!
The quintessential modern French bread made only with unbleached flour, sea salt, and yeast
