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CSA pickup September 5th

First off, we've moved to our fall hours.  We are now open Weekdays 9-7 and Weekends 9-6.  This means that you have one hour less to pick up your CSA.  To offset this inconvenience we would be happy to hold your CSA share until the next day should you be unable to pick up on Wednesday.

 

Yes we have our bale and pumpkin display out.  Yes the squash have begun flooding the store.   Yes, most farmers I know have almost finished combining.  Yes the kids (my staff included) go back to school this week.   But it doesn't FEEL like fall.  It's still so sunny and warm.  We still have so much wonderful produce in the shop.  In fact we don't have space to display all of it!  As long as we don't get a killing F***T, (I can;t type the word, it might make it happen) our shop will be over run with summer veg well into September.

 

This week's CSA is living proof that the "fall"  weeks of a CSA are just as bountiful as the summer ones.

 

Full Share for the week of September 5th.  Full share to receive a minimum of 9 of the following items.  More than 9 items is a CSA bonus!!!

1 Cantaloupe, spray free and LFP certified

2 lbs apples, spray free

2 lbs onion, some spray free LFP certified, some organic

1 English cucumber, organic

3 lbs tomatoes, some spray free LFP certified, some organic

2 zucchini, spray free

2 green peppers, spray free LFP certified

4 Japanese eggplant, spray free

1 lb tomatillo, spray free

1 pack cherry tomatoes, spray free and LFP certified

mint, spray free

8 jalapenos

2 red pepper, organic

 

Half Share for the week of September 5th.  Half share to receive a minimum of 7 of the following items.  More than 7 items is a CSA bonus!!!

1 Cantaloupe, spray free and LFP certified

1 lb apples, spray free

1 lb onion, combination of spray free LFP certified and organic

1 English cucumber, organic

1 lb tomato, combination of spray free LFP certified and organic

2 zucchini, spray free

1 green pepper, spray free and LFP certified

1 red pepper, organic

mint, spray free

1 lb tomatillo, spray free

1 pack cherry tomatoes, spray free and LFP certified

2 Japanese eggplant

 

So what the heck do I do with these Japanese eggplant?  Answer, a million things.  Today for lunch I sliced them lengthwise, drizzled with olive oil, salt, pepper and herbs and roasted them in our oven with some sliced field tomatoes.  When it was all toasty and soft and caramelized I ate it all up.   Didn't share one bit.

They are also fabulous on the bbq.  Just slice in half , brush with canola oil and a little salt and pepper, or my easy peasy lemon squeazy dressing, or some soy sauce, sesame oil and rice vinegar, then grill until soft and slightly charred.

 

I hope that you all had a great long weekend.

 

Cheers!

Erin