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This week’s share will include:

• Veggies: Kale, zucchini or butternut squash, choice of arugula or tatsoi (mostly arugula), colored peppers, lettuce, rainbow carrots, Japanese leeks (Negi), tomatoes, redskin potatoes, sweet corn, daikon, eggplant (for some), and choice of an herb (basil, cilantro, mint). Reminder to use the “extras” bin for anything you don’t want to take
• Add-on shares:
  • Mushrooms: choice of shitake or piopino
  • Fruit: golden supreme apples & Hosui Asian pears
  • Flowers: sunflowers

For those with half shares, this is “A” week. Remember to cross off your name when you pick up!

Serving Suggestions:

• For this week’s Serving Suggestions, I once again share one of my favorite CSA recipes: America’s Test Kitchen Walkaway Ratatouille. I share this recipe each year the first time we get the combination of zucchini, eggplant, onions, peppers and tomatoes. With the struggles of the eggplant crop this year, it seems like tomorrow is the closest we’ll get! (You’ll need to use a store bought onion or swap in the leeks and I’m sure it would still be good; and you can totally sub a 28oz can of peeled tomatoes and save your CSA tomatoes for snacking))
• It’s more of a stew than the beautifully shingled ratatouille you may think of but what it lacks in appearance it more than makes up for with flavor. We eat it in a number of ways, and it freezes well. Most frequently, we have it over pasta (think: big rigatoni so the sauce and veggies get stuck inside) or topped with over-easy eggs alongside crusty bread. It would go well over polenta, as a swap for plain tomato sauce on a pizza, or even cold on crostini like a bruschetta. However you serve it, you won’t be disappointed!