It seems like this week is the peak of summer produce - watermelons, cantaloupes, sweet corn, and tomatoes. The shares will be heavy this week!
In our kitchen, we're turning our minds toward preserving the harvest. We've frozen sweet corn and started to preserve tomatoes. We freeze roasted tomatoes for use in soups and sauces. (This is my go to method: https://www.seriouseats.com/recipes/2012/06/the-homemade-pantrys-roasted-tomatoes-for-the.html) I'm so thankful to have a freezer full of colorful, flavorful produce to play with in the kitchen during the darkness of winter.
Meals are inspired heavily by tomatoes this time of year. We're enjoying them in salads (Like this one - https://theleekandthecarrot.com/2019/08/12/tomatoes-have-arrived-recipe-simplest-summer-abundance-salad/). I often will just make a simple cucumber and tomato salad as a quick side. Or slice them to enjoy with eggs and toast in the morning. We're cherishing the end zucchini season and excited to have eggplant. We like our eggplant roasted or stewed. This is the week to make ratatouille! Or this an eggplant parmesan bake - ultimate comfort food. (https://theleekandthecarrot.com/2019/07/30/supporting-csa-recipe-easy-eggplant-parm-bake/)
And melons! There are three different varieties of watermelon - one is pink, one is yellow, and one is red. All are delicious! Cantaloupe season came a little early. The patch is succumbing to the disease that has taken over the patch. Enjoy the sweetness!
Your Farmers,
Craig & Lauren
