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

This week’s share will include: 

• Veggies: squash, beets, eggplant, tomatoes, cukes, red-skin potatoes, garlic, beans (wax and haricot vert), swiss chard, and choice of an herb.
• Add-on shares:
  • Fruit: peaches & cherries
  • Flowers: yes
  • Mushrooms: expected every week unless we hear otherwise
  • Eggs: expected every week unless we hear otherwise
• For those with half shares, this is “A” week.

Serving Suggestions:

• Tomatoes!
  • The first few CSA tomatoes must be eaten off the cutting board simply with flaky sea salt. I didn’t write the rules, I just follow them!
  • Once you devour those first salty slices, turn your knife to one of my favorite quick summer sides: tomato cucumber salad. I’ll chunk up some tomatoes and cukes, I usually go with irregular shapes to be more visually appealing, and then toss them with some olive oil, red wine vinegar, salt & pepper. If I have any red onion on hand I’ll shave some tiny slivers in as well. Let it sit in the fridge for a bit to get cold and then serve alongside anything from hot dogs to a loaf of bread with butter.
  • You could spin the tomato salad another way and go with a panzanella. Tear up chunks of leftover bread, toss them LIBERALLY with oil, then season with salt/pepper/paprika/whatever you like, and bake them at like 300 for 30min or until they get crisp and browned. I’ll use a saved bread bag/ziploc for this so you can shake and thoroughly coat the bread pieces. Using a lot of oil will help them get the fried crouton texture you get at a good diner with your pea soup. Just before you’re ready to serve, toss the croutons with your tomato salad so they just barely get crispy-gone-soggy and enjoy.
  • If your first thought with fresh tomatoes is a BLT, try out my trick for an easy yet satisfying BLT that I posted last year.