Our list for the September 3rd delivery....
Arugula, Spicy Mix (a spicy version of our Salad Mix), Salad Mix, Fresh Cut Flowers, Tomatoes (Paste, Black Plum, Cherry, Glacier, Garden Peach, Martian, Striped German, Cherokee Purple, & Green Zebra), Beans (Green, Purple, Dragon), Basil (Thai, Lemon, Italian, Cinnamon), Collards, Pac Choi, Baby Boc Choi, Eggplant (Pickling, Italian, Turkish Orange), Mustard Mix, Lettuce (Green & Red Romaine), Hot Peppers, Swiss Chard, Parsley (Curly or Flat), Sage, Winter Squash (Spaghetti, Buttercup (Pictured), Red Kuri, Delicata, Hokkaido), Radishes, & Red Beets.
Fruit this week will be the same as in the past two weeks. If you have a preference for fruit please let us know.
We are sorry to report our poor year for peppers. We know how important they are to you. This is the second year our pepper crop has contracted a disease. We have identified the cause and are going to work very hard to prevent this in the future. Our only option of saving the crop would have been to spray copper sulfate. Due to the fact that you cannot enter the field for 24 hours after spraying we have decided it is not worth it. We are committed to the true meaning of "Organic". We would rather loose a crop than to subject our workers or your bodies to a toxic substance. We hope you understand.
However, tomatoes are still plentiful as well as basil and beans. If you would like larger quantities of any of these items please let us know. We have been adding extra to your boxes these last 2 weeks to pass on the bounty.
We have been busy canning ourselves in the meantime. Salsa, Hot Sauce, Catsup, Tomatillo Salsa, Tomatoes, Beans. Whew. Winter will taste amazing.
A customer at the Farmer's Market suggested roasting the string beans. I tried this last night. Simply bake them with olive oil, salt and pepper at 400 degrees until tender (about 20 minutes). If you bake longer they get crispy. They are even better than french fries. I will be eating this for dinner again tonight.
One of my other favorites is a Thai/ Vietamese dressing over a mustard greens salad. A mixture of sesame oil, shredded carrots, fish sauce, honey, apple cider vinegar, peanuts & shredded coconut. The sweetness of this dressing cuts the bite of the greens.
And don't forget homemade pizza. Topped with any of the fresh veggies in your box. Hooray for eating great. Have a great week.

Dear Customers...
Our abundance continues. We are so thankful for all of the beautiful veggies for our bellies and we hope you feel the same.
Pictured above you will find Turkish Orange Eggplant, Mustard Greens, and Collards. The Collards and Mustard Greens may both be prepared the way you would Kale or Swiss Chard. The Mustard Greens are a bit spicy. The spiciness is great for cleaning out stagnant energies in the body and the digestive system. They are wonderful eaten as a salad with a warm sweet dressing. The Collards are hearty enough for soups and stews. I love to eat greens more than anything else. I like to steam them lightly or quickly saute them with olive oil, garlic and tamari. A perfect well rounded meal in our house would be baked winter squash (with butter or honey), steamed greens, sauted green beans with balsamic and slivered almonds. We hope you have a great eating week.

Dear Customers,
Let me begin by saying that I love your orders. It helps me in my job and it is a pleasure to be able to fill them. However, in order to fill them I need to have the order by Monday evening. Tuesday evening is fine if you are running late, but on Wednesdays I don't have access to the computer and can't receive your requests. I want to be able to fulfill your requests.
Our greens are coming in beautifully due to this unusually cool summer. I know to many of you it may not seem cool but to the peppers, tomatoes and eggplants it seems cool. Pictured above is Pac Choi and Garden Peach Tomatoes.
Here is the list for the August 27th delivery: Arugula, Salad Mix, Spicy Mix (a salad mix made of entirely mustard greens), Fresh Cut Flowers, Tomatoes (Black Plum, San Marzano (paste), Cherry, Glacier, Garden Peach, Martian, Striped German, Cherokee Purple, & Green Zebra), Tomatillos, Beans (Dragon, Purple, Green), Peppers (Green, Chocolate, Poblano, Hot Peppers), Basil (Lemon, Thai, Cinnamon, Italian), Collard Greens, Pac Choi, Baby Boc Choi, Eggplant (Italian, Oriental, Turkish Orange), Lettuce (Green & Red Romaine), Swiss Chard, Parsley (Curly or Flat), Sage, & Winter Squash (Delicata, Spaghetti, Butternut, Buttercup, Red Kuri, Hokkaido).
Fruit this week will be the same as last week Nectarines, Apples & Peaches. If you have a preference for any of the above please let me know.
We have plenty of basil, beans and tomatoes. Let me know if you would like extra. I hope you have a wonderful weekend.

The delivery of August 20th may include these items: Salad Mix, Fresh Cut Flowers, Beans (Purple, Green or Dragon), Tomatoes (Cherry, Glacier, Garden Peach, Martian, Striped German, Cherokee Purple, or Green Zebra), Cucumbers (Standard, Lemon, Pickling), Tomatillos, Winter Squash (Red Kuri (Pictured), Spaghetti, Delicata, Butternut, Buttercup, Hokkaido), Peppers (Green or Poblano), Basil (Lemon, Cinnamon, Thai, Italian), Collards, Pac Choi, Lettuce (Buttercrunch or Green Romaine), Parsley (Flat or Curly), Sage, Mexican Tarragon, Summer Squash (Costata, Patty Pan, Yellow Zuchinni).
Yes, the garden is recovering from the storm. Although it looks as if many of the plants are ready for the winter rest they are perking up and healing. I gave Eggplant a rest this week to grow bigger but expect plenty of eggplant in the near future. Summer Squash and Cucumbers are still dribbling in but in very little quantities. Let us know if you would like them and we will try our best to fill your orders.
Are you interested in extra peaches for freezing? Basil for pesto? Tomatoes for canning? Just let us know this is the time of year and we have lots.
Including this coming delivery of August 20th we will have 5 more deliveries. I can hardly believe it is mid-August.
Fruit this week will be apples and nectarines. We are going to mix the bag. We will also have peaches in house if you would like some of those too.
Let's all cross our fingers for sunshine and no HAIL. Have a great weekend.

Today's box... I hope you enjoy all of today's goodies. We apologize that we are a bit behind on recipes and pictures. If you received tiny round orange objects in a brown bag they are Turkish Orange Eggplant. They may be used the same way you would any other eggplant. They are a bit more bitter but really make up for it in their texture and color (which they retain when cooked).
The long skinny purple eggplants are Pickling Eggplants. They taste similar and may be used the same as regular eggplants. I am fond of little eggplants because it is just my husband and I at home and we find it hard to finish a 2# eggplant. But the big ones are on their way.
My husband taught me a trick of using wonton wraps, (found in the produce case at the grocery store), to make raviolis. Eggplant after it has been roasted makes an amazing ravioli. After you fill the wraps simply place them on a cookie sheet with olive oil, salt and pepper and bake. These are a meal in themselves no sauce needed.
Winter Squash is coming in just as the summer squash is dwindling. Winter Squash may be prepared in either a sweet or savory way. For a sweet version just bake and add honey and cinnamon before serving. For a savory version bake and serve with butter, salt, pepper and your favorite dried herbs. Winter Squash is best when sliced in half and laid open side down in a pan with 1-2 inch of water. Bake this way on 375 degrees until soft in the middle (about 45 minutes). Simply remove it and let it cool a bit then, remove the inside from the shell. I personally don't like to peel it before it is cooked because it is too much work. The Spaghetti Squash should be removed with a fork because it is stringy (hence the name "Spaghetti Squash"). You may use Spaghetti Squash in place of pasta with you favorite tomato sauce. Winter Squash is a great carbohydrate. It is high in fiber, Vitamin A and minerals.

My mom has donated this wonderful recipe. Adapt how you like and Enjoy. This is her variation of a pasta dish. It may be eaten warm or cold.

Spaghetti Squash with Swiss Chard, Kale or any Garden Vegetables:

1 tablespoon olive oil
2 onions, thinly sliced
14 cups chopped fresh garden vegetables
3 garlic cloves, minced
8 plum tomatoes diced
1/4 cup dry white wine
1/4 teaspoon dried crushed red pepper flakes
salt to taste
1 large Spaghetti Squash
2 tablespoon freshly grated locatelli cheese
2 tablespoon toasted pine nuts

Begin by baking the Spaghetti Squash until tender (described above).
On the stove top heat the oil on medium heat. Add onions saute until tender (4 min), add tomatoes (8 min). Add vegetables & garlic (1min). Add wine cover and simmer until tomatoes break down and vegetables are tender, stirring occasionally (5 min). Season to taste. Add Spaghetti Squash to vegetables and toss to combine. Sprinkle with cheese, add pine nuts and serve.

Enjoy your week.

Dear Customers,
I am not one to complain about the weather or the season of growing. I believe that we are blessed with different things each year and that we should be thankful for what is given to us. We can try hard to grow the plants but there are always unseen forces of which you cannot predict or prevent. I am referring to the storm that hit the farm on Sunday. It brought strong winds, heavy rain and the worst HAIL. It is not a major catastrophe and we will be fine and have plenty of fresh veggies to go around. However, we will be very short on greens & peppers this week. I have complete confidence that in the next few weeks they will bounce back and we will be back on track but for now we will have to tough it out with tomatoes and other midsummer goodies. The hail is also the reason for the tiny holes or marks in most of the produce. As well as why we have only had peaches for the past few weeks. Never fear apples are on the way for next week. We apologize for the inconvenience and are working hard to get them all back on their feet. Until then enjoy the Tomato Explosion that has befallen us. It could be much worse.
Pictured above are Pickling Eggplant & San Marzano Paste tomatoes.

Dearest Members,
Thank you to all of you whom made it out to our potluck dinner. It was ashame more of you could not have made it, but the event became very intimate and sweet, the way it was supposed to be.
We are so very blessed in the last few weeks to have had several people come to help in the garden. Yes, they have brought their physical labor but more importantly they have brought an amazing spirit and excitement for growing. We would like to thank Sam (of course), Doreen (whom makes the beautiful flower arrangements and sings our praise all over town), Christina, Michelle (our newest intern), and Todd. You will be happy to know that your food is not only grown in healthy pesticide free soils but that it is grown with much love and laughter. I am very thankful to be apart of it all.
On that note, here is your list for the August 13th delivery: Salad Mix, Beans (Purple, Dragon, Green), Fresh Cut Flowers, Cucumbers (Standard, Lemon, Pickling), Summer Squash (Costata, Yellow Zucchini, Patty Pan), Tomatoes (Cherry, Black Plum, San Marzano, Garden Peach, Glacier, Martian, Cherokee Purple, Striped German), Peppers (Green, Poblano), Pickling Eggplant, Tomatillos, Basil (Italian, Cinnamon, Lemon, Thai), Lettuce (Green Romaine, Buttercrunch Bibb), Swiss Chard, Parsley (Curly & Flat), Sage, Chives (Garlic, Standard), Oregano, Thyme, Winter Squash (Delicata, Spaghetti, Red Kuri, Kabocha, Butternut).
We have less of the cucumbers and summer squash but tons of tomatoes. If you would like extra tomatoes please let me know we have plenty. Pictured above is a wonderful picture of our Winter Squash, Green Zebra Tomatoes & Potluckers.
Recipes will be coming again soon.
Thank you all.

For the August 6th delivery we will be offering: Salad Mix, Arugula, Lettuce (Red Romaine, Green Romaine, Buttercrunch Bibb), Beans (Burgundy, Green, & Dragon), Cucumbers (Lemon, Pickling, Standard), Tomatillos, Tomatoes (Cherry, Glacier, Martian, Cherokee Purple, Black Plum), Basil (Thai, Lemon, Italian, Cinnamon), Eggplant Pickling (Japanese variety), Spaghetti Squash, Summer Squash (Costata, Yellow Zucchini, Patty Pan), Fresh Cut Flowers, Swiss Chard, Garlic, Curly Parsley, Thyme, Sage, Anise Hyssop, Chives, & Garlic Chives.
Yes, we are in the season of abundance. Have a wonderful weekend.
Pictured above are Martian Tomatoes & Cherokee Purple Tomatoes.