The highest political buzz word is not liberty, equality, fraternity or solidarity; it is service.”
~Arther Hugh Clough~
Summer Share Box 10 Crop List
- Sweet Corn – All Shares
- Watermelon – All Shares
- Squash – All Shares
- Eggplant – All Shares
- Peppers (Green Bell and Hot Wax) – All Shares
- Basil – All Shares
- Cilantro – All Shares
- Mini Tomatoes – All Shares
- Slicing Tomatoes – All Shares
- Cucumbers – Full and Flex Shares
- Okra – Full Shares
- Torpedo Melon – Full Shares
Farmer’s Notes
*Everyone receives slicing tomatoes this week and going forward for a few weeks now. We grow five different varieties. At times you may have to let some sit on your counter until they ripen to your liking
*At next week’s delivery we are offering an add-on ‘salsa box’ which includes: sweet corn, tomatoes, bell and hot peppers, onions, fresh garlic and cilantro. This will be in a half bushel box for $35 – signup and payment using the miscellaneous option is here: https://earthdancefarm.
*Make some fresh salsa or pico this week and enjoy it with chips and a nice cold beer
*Eggplant for all this week as well, 2 varieties of both Japanese and Italian – this is our vegetable of the week
*The small oblong melon for the full shares is a Korean melon called Torpedo, and has a crisp white flesh that is refreshing and not overly sweet
*Cucumbers are winding down, but summer squash is still going strong
*Our 2nd planting of sweet corn should be ready for box 12
*There will be NO fall harvest party at the farm again this year due to the rise in Covid transmission. Individual farm visits are welcome
*Thank you for returning our boxes and ice packs each week
I have always considered myself a lousy dancer. I feel like I should have zerks on my hips that I can grease before I hit the floor. The music and beat that I hear in my head is somehow lost in translation to my body. It does not help that I have always been self conscious, and never made a lot of time to practice. Dancing with a partner only seems to exacerbate the situation – who leads? which steps? How do we get in sync? There is a lesson here, to get out of my head, relax and be present in the here and now, let go of the desire to control. Diane and I try to have a dance night once a month or so in our dining room. It is fun and exhilarating and a great way to unwind and let go. There is no right or wrong, it is purely creative. Age has graced me with the wisdom to not be so concerned with how I am perceived.
| Servings |
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- 2 medium zucchini spiralized or cut into matchsticks
- 2 medium yellow squash spiralized or cut into matchsticks
- 2 1/2 tsp kosher salt divided
- 1 Tbsp fresh lemon juice
- 2 tsp fresh lemon juice kept separate
- 1 tsp honey
- 3/4 cup basil leaves chopped
- 5 Tbsp olive oil divided
- 2 cloves garlic thinly sliced
- 1 1/2 large eggplants cut into 1/4 inch slices
- 2 cups cherry tomatoes divided
- 1/4 cup pitted cured black olives halved & divided
- 1 8 oz ball fresh mozzarella thinly sliced
Ingredients
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- Place zucchini and squash in a strainer set over a bowl. Sprinkle with 1 Tbsp salt and toss to combine. Let sit 10 minutes then shake in strainer, pressing gently, to remove any excess liquid.
- Whisk lemon juice, honey, pepper, 1/2 cup basil, 3 Tbsp oil, and 1/4 tsp salt in large bowl. - Heat remaining 2 Tbsp oil in a large skillet over medium heat. Cook the garlic until it begins to sizzle and turn brown (5-7 minutes). With a slotted spoon, transfer the garlic to the bowl with the dressing.
- Increase heat to medium-high and add the eggplant and 1 cup of tomatoes and cook, stirring occasionally, until the eggplant is browned and cooked through and the tomatoes begin to burst (6-8 minutes). Season with the remaining 1/4 tsp salt and transfer to the bowl with the dressing
- Cut remaining tomatoes in half lengthwise and add to bowl with dressing. Add zucchini and squash; gently toss to combine. Add 3 Tbsp olives and 2 Tbsp basil then transfer with tongs to a platter, letting extra liquid drain and remain in bowl. Lay mozzarella on one end of the platter and drizzle with oil. Top the dish with the remaining 2 Tbsp basil and 1 Tbsp olives.
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
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- 1 medium or 2 small eggplant peeled
- 2 bell peppers seeded
- 1 onion peeled
- 2 garlic cloves minced
- 3 Tbsp olive oil
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 Tbsp tomato paste
Ingredients
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- Preheat the oven to 400 degrees F.
- Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
- Cool slightly.
- Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.
- Use as a spread for crackers, bread, or in a veggie wrap!
| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Servings |
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- 2 ears sweet corn grilled and charred, then cut off of the cob
- 4 medium tomatoes (can also use the mini tomatoes) cut into small chunks
- 1 small red onion finely diced
- 3 green onions minced
- 1 hot pepper (whatever kind of hot pepper you like) seeded and minced
- 1/4 cup fresh cilantro chopped
- 1 clove fresh garlic minced
- 3/4 tsp kosher salt
- 1/2 lime juiced
- 1 TBSP olive oil
Ingredients
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- FOR THE CORN: Preheat your grill to low. Peel off the husk, strip away all the silk and place the corn on grill grates. Turn once and grill until bright yellow and kernels are tender. Increase the heat to medium-high and continue to grill until a few kernels char. Charring the corn is totally optional.
- Combine all ingredients into a large bowl, cover and refrigerate until ready to serve.
- Toss once more before serving. Serve with tortilla chips or on tacos, enjoy!
