To view Farmer John’s latest update, click here.

This week’s share will include:

• Veggies: squash, peppers, red cabbage, white onions, eggplant, tomatoes, heirloom tomatoes, beans, peppers, fingerling potatoes, sweet corn, cherry tomatoes and choice of an herb (basil, thyme or parsley) and watermelons or other types of melons as supplies allow. (“B” group for half shares)
• Add-on shares:
  • Fruit: paused this week
  • Flowers: yes this week
  • Mushrooms: no mention in John’s email but should be every week

Serving suggestions:

• If you’re running out of ideas to use up our plentiful eggplant, try Lidia Bastianich’s “Eggplant and Rice Parmigiana.” This eggplant parm/lasagna/risotto hybrid sounds strange but is ultimate comfort food. It’s a great make-ahead meal that you can prep over the weekend and enjoy as a weeknight dinner that needs nothing more than 30min in the oven to reheat. If you’re only feeding 3-4 people, you can transfer half of the cooked “lasagna” to foil and freeze for next month (it truly is one of those dishes that gets better when you reheat it). If you have other CSA regulars like zucchini or summer squash, slice those thin like the eggplant and add to your layers. When I made this last week I cut some major corners (i.e. leftover jarred sauce, pre-shredded mozzarella) and it still came out perfect.