Hello All,
It's tomato time! Plenty of cherries for everybody but heirlooms and slicers are rolling in a little slower. They will hit heavy next week and last for a month or so.
My family and I are still eating tons of zucchini and squash here at the farm house. Most mornings I shred one or the other right into a fry pan and cook it gently before adding eggs to the pan. The result is tasty, textured, and nutritious scrambled eggs. We often top with a little feta cheese.
For our supper salad, we have transitioned from the spring lettuce-heavy salads to our fresh summer fruit salads. Cucumbers, cooked beets, red onions, tomatoes, herbs all diced up with a little oil and vinegar. *chefs kiss*
Please join us for our CSA picnic on 8/18 at 6 pm! More details here! The students, apprentices, staff and I are looking forward to meeting some of you and sharing some delicious food!
Enjoy!
Alex
4436903023
smithro@dickinson.edu
