Full Share:
Tomatillos, Plaza Latino Giant and Purple - 1 pound
Tomatoes, Heirloom and Red Slicers - 3 pounds
Summer Squash - 1 pound
Potatoes, German Butterball - 1 pound
Onion, Copra - 1 onion
Komatsuna or Chard - 1 bunch
Parsley - 1 bunch
Cucumbers - 2 cucs
Sweet Peppers, Italian Frying - 4 peppers
Eggplant, Angela - 2 eggplant
Cabbage, Green - 1 head
Fennel, Preludio - 2 heads
Beans, Romano - 1/2 pound
Beets - 1 pound
Half Share:
Tomatillos, Plaza Latino Giant and Purple - 1 pound
Tomatoes, Heirloom and Red Slicers - 3 pounds
Summer Squash - 1 pound
Potatoes, German Butterball - 1 pound
Onion, Copra - 1 onion
Komatsuna or Chard - 1 bunch
Parsley - 1 bunch
Cucumbers - 2 cucs
Sweet Peppers, Italian Frying - 4 peppers
Cherry Tomatoes - SE and Farm only
Recipes:
Cucumber, Tomato and Onion Salad: 1 lb. variety of Heirloom tomatoes 1 large cucumber, sliced small handful parsey, roughly copped ½ fresh chili, minced (green is traditional, but I used red Serrano) 1 tsp. whole cumin seeds 1 Tbsp. cold-pressed olive oil 1 Tbsp. lime juice a few pinches sea salt
Directions: 1. In a dry skillet over medium heat, toast the cumin seeds until fragrant (be careful not to burn them!). 2. Cut the tomatoes into whatever shapes you like, according to the size of the fruit. Place in a large bowl. Add the sliced cucumber, chopped parsley and chili. 3. Whisk the olive oil, lime juice and salt together. Pour over the tomatoes and cucumber and fold gently to combine. Sprinkle with cumin seeds and serve.
Ratatouille:
- 1 medium or 2 small eggplant, cut into 1/2-inch dice
- 4 tablespoons olive oil, divided, plus more to taste
- 2 medium onions, cut into 1/2-inch dice
- 4 to 6 garlic cloves, chopped
- 1/2 bunch of basil, tied in a bouquet with kitchen twine + 6 basil leaves, chopped
- pinch of dried chile flakes
- 2 sweet peppers, cut into 1/2-inch dice
- 3 medium summer squash, cut into 1/2-inch dice
- 3 ripe medium tomatoes, cut into 1/2-inch dice
- Salt to taste
- Toss the eggplant cubes with a teaspoon or so of salt. Set the cubes in a colander to drain for about 20 minutes.
- Heat 2 tablespoons of olive oil in a heavy-bottomed pot. Pat the eggplant dry, add to the pan, and cook over medium heat, stirring frequently, until golden. Add a bit more oil if the eggplant absorbs all the oil and sticks to the bottom of the pan. Remove the eggplant when done and set aside.
- In the same pot, pour in 2 more tablespoons olive oil. Add onions and cook for about 7 minutes, or until soft and translucent. Add the garlic, basil bouquet, dried chile flakes, and a bit more salt.
- Cook for 2 or 3 minutes, then stir in peppers. Cook for a few more minutes, then stir in summer squash. Cook for a few more minutes, then stir in tomatoes.
- Cook for 10 minutes longer, then stir in eggplant and cook for 10 to 15 minutes more, until all the vegetables are soft. Remove the bouquet of basil, pressing on it to extract all its flavors, and adjust the seasoning with salt.
Potato, Bean and Fennel Salad:
1 pound of potatoes
1 tablespoon sea or kosher salt
8 ounces green beans, sliced in half, blanched, chilled in ice water
1 fennel bulb, thinly sliced
1/2 red onion, fine diced
4 slices very good bacon baked to very crisp, crumbled (optional)
1/2 cup mayonnaise
3 tablespoons whole-grain Dijon mustard
2 tablespoons finely chopped parsley, plus whole for garnish
Sea or kosher salt and pepper to taste
- Wash, cut into 1/2" dice the potatoes and cook them in the salted water until easily pierced with a sharp knife. When done, chill completely in icy water, then drain. This step can be done a day in advance.
- In a large mixing bowl, toss together the potatoes, green beans, sliced fennel, red onion and bacon if using.
- Make the dressing. Whisk together the mayonnaise, mustard, and chopped parsley. Season to taste with sea or kosher salt and pepper. Add to vegetables and toss to blend with a large rubber spatula. Transfer to a serving bowl that will best show off its loveliness. Garnish around the edges with some bunches of parsley.