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This week’s share will include:

• Veggies: lettuce, beets, peppers, red onions, tomatoes, basil, eggplant, green cabbage, bok choy, ground cherries or cherry tomatoes, maybe beans/corn/squash (“A” group for half shares)
• Add-on shares:
  • Fruit: blueberries and red plums
  • Flowers: yes this week
  • Mushrooms: no mention in John’s email but should be every week

Serving suggestions:

• This week’s share is perfect for ratatouille. Over the years we have shared a few ratatouille recipes but my favorite is “Walkaway Ratatouille” from America’s Test Kitchen. All you’ll really need to add are a can of whole peeled tomatoes, some dried herbs, garlic and vinegar (I just skip the parsley and don’t miss it). This one freezes really well so don’t bother halving the recipe if you’re only feeding 2-3 people. Serve it with bread, over rice, topped with a runny egg, drizzled with good olive our and sea salt (or all of the above). If you only have a little bit left, stretch it with some store-bought tomato sauce for a really quick and hearty sauce that pairs well with a chunky macaroni like farfalle or rigatoni. The recipe suggests using fresh tomatoes, but for me, our CSA tomatoes are best eaten uncooked and simply prepared, so I prefer using canned for this one.