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This week’s share will include:

• Veggies: squash, peppers, tomatoes, rainbow carrots, sweet corn, cherry tomatoes, beans, yellow onions, green cabbage, gold potatoes, eggplant, choice of an herb (cilantro, dill, parsley or basil) and some type of melon.. (“A” group for half shares)
• Add-on shares:
  • Fruit: Barlett pears & Dapple Dandy pluots
  • Flowers: yes this week (probably sunflowers!)
  • Mushrooms: no mention in John’s email but should be every week

Serving suggestion:

• For the quickest, no-cleanup BLT here’s my trick: substitute kettle cooked barbecue chips for the bacon. There are times when I don’t mind the time and mess of frying bacon until it is shatteringly crisp (lazy weekend mornings), but Tuesday nights after picking up the CSA is not then. Barbecue chips give you the smokiness that you get from bacon, as well as a reliable crunch. It also turns this summer staple vegetarian (and maybe even vegan if you swap mayo for a different spread). The most time consuming part of building these faux BLTs is spreading mayo on each side of the bread, so they can be on the table for the family in minutes. Pro tip: put the chips on top of the mayo on both sides of the bread, it will hold them in place a bit, otherwise they might slide out as you start to crunch. (I can’t take credit for this idea, I read it online somewhere years ago but cannot remember where!)