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

This week’s share will include:

• Veggies: lettuce, kale, cukes, zukes, beets, scallions, green beans, peppers, broccolini (or eggplant), and choice of an herb (summer savory, parsley, garlic chives). Reminder to use the “extras” bin for anything you don’t want to take
• Add-on shares:
  • Mushrooms: oysters
  • Fruit: on hold
  • Flowers: mixed bouquets

For those with half shares, this is “A” week. 

Serving Suggestions:

• Whenever I get a robust bunch of scallions I always have more than I need. So, today I sought out a recipe that would use a handful along with other CSA veggies this week. I found inspiration in this NYT Cooking recipe for Spicy Cucumbers with Mint, Scallions and Crushed Peanuts. I often use Eric Kim’s method of chunking and smashing cucumbers for a salad and will try that with this combo. The smashing creates interesting textures and helps break them down to absorb more dressing. The recipe is swap friendly so feel free to riff with whatever you have on hand — use whatever herbs come with your share, use pistachios or cashews if that’s the nut you have in the pantry, etc.

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

This week’s share will include:

• Veggies: Lettuce, chard, squash, cukes, celery, eggplant, carrots, green cabbage, sweet onions, and choice of herbs (mint, parsley, garlic chives). Reminder to use the “extras” bin for anything you don’t want to take
• Add-on shares:
  • Mushrooms: TBD
  • Fruit: black plums & cherries
  • Flowers: sunflowers
• For those with half shares, this is “B” week. 

Serving Suggestions:

• This past weekend I was reminded that sometimes the effort in the kitchen is truly worth it. I decided to make a batch of fried eggplant cutlets and the results were amazing. We had friends visiting while I was making them and they were asking me about my process which I guess I take for granted after all these years. So here’s what I do…
  • Trim off the bottom and stem of the eggplant.
  • Cut a thin slice off each side to expose the flesh so you don’t end up with a cutlet that is all skin. If you want you can peel the whole thing but I like to think keeping a ribbon of skin on each slice helps keep things together as they fry.
  • Slice the eggplant into 1/4 inch pieces. Do this long ways while it’s laying on it’s side so you have nice wide planks with each slice.
  • In a colander in the sink, layer your eggplant slices, with a generous salting of each layer before adding more slices. Then weigh them down to squeeze out some of the bitterness and moisture. I put a small plate, then a saucepan, then my Dutch oven. Rinse and pat dry after they drain for about 60min.
  • Create your breading station using three pie tins…
    • Flour
    • 2 eggs w/ a splash of water
    • Panko
    • Season the flour and panko liberally with salt, pepper, garlic powder, onion powder, basil, oregano, and smoked paprika. You should see the seasoning and you should also taste it, drop a pinch of panko on your tongue and if you don’t immediately taste your seasoning, you went too light.
  • Each slice gets coated on both sides in the flour, then egg wash, then panko. Really press on the panko and aim for full coverage.
  • In a heavy skillet, heat enough oil to fully cover the bottom of the pan and then a tiny bit more. You want the cutlets to have oil coming up their sides once you put them in the pan. Be ready with a splatter screen and your vent hood.
  • Working in batches, fry the breaded slices until well browned on both sides. Don’t try to flip too early or you’ll lose your coating. The first batch will take the longest to cook. You may need to adjust your heat as you work.
  • Transfer to a paper towel lined plate to wick away the excess oil then quickly slide on a wire rack so condensation doesn’t make the bottom soggy. Sprinkle with some salt while still warm.
  • Enjoy straight from the rack while you fry the rest. Or, serve on a good roll that you topped with sauce and cheese before putting under the broiler for a wonderful eggplant parm sandwich.

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

This week’s share will include:

• Veggies: lettuce, kale or collards, summer squash, cucumbers, broccoli, cauliflower (for some groups), eggplant, scallions, and choice of an herb.  Reminder to use the “extras” bin for anything you don’t want to take
• Add-on shares:
  • Mushrooms: lion’s mane or king trumpet
  • Fruit: pink lady apples & nectarines
  • Flowers: mixed bouquet

For those with half shares, this is “A” week. 

Serving Suggestions:

• Over the weekend I watched a new America’s Test Kitchen episode on Youtube. The episode highlighted a regional specialty sandwich from Massachusetts that they swapped eggplant in for the typical cured meat. I’ve recently tired of the usual eggplant preparations, so maybe this is perfect timing! The sandwich features thinly sliced and roasted eggplant, topped with mozzarella and carrot slaw, served atop a crusty oil-soaked roll. It looks like a refreshing summer sandwich perfect for poolside.

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

This week’s share will include:

• Veggies: Swiss chard, lettuce, spinach, summer squash, peas (sugar snap or snow), fresh garlic, baby beets, Napa cabbage, broccoli (for some groups) and choice of an
  herb (cilantro, dill, garlic chives).  Reminder to use the “extras” bin for anything you don’t want to take
• Add-on shares:
  • Mushrooms: oysters
  • Fruit: not this week
  • Flowers: not yet

For those with half shares, this is “B” week. 

Serving Suggestions:

• My favorite way to prepare CSA broccoli or cauliflower is with a high heat (450) roast to get a good char from the natural caramelized sugars inside. I’ve experimented with spice and flavor toppings for these charred veggies (originally inspired by Alison Roman’s curry cauliflower) but today I found a new idea. I’ve never tried tossing the hot florets with something to make a sauce and that’s just what this Roasted Broccoli with Vinegar-Mustard Glaze recipe does. Essentially, you toss the finished broccoli in basic vinaigrette ingredients — Dijon mustard, vinegar and butter. Using butter instead of oil will emulsify the sauce as it comes together into a glaze, such a smart tweak. Can’t wait to try it!

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

This week’s share will include:

• Veggies: Lettuce, spinach, choice of kale or collards, summer squash, scallions, peas, kohlrabi, bok choi, and choice of an herb (cilantro or dill).
• Add-on shares:
  • Mushrooms: not mentioned
  • Fruit: cherries & blueberries
  • Flowers: not yet

For those with half shares, this is “A” week.

Serving Suggestions:

• In Cooks Illustrated, I recently read an article about veggie recipes requiring no cooking. Essentially they were relying on smashing and acids to break down the cell walls and soften the veggies. When I started searching for unique summer squash recipes today the first one that popped up on Google was for an uncooked Smashed Summer Squash Salad (#3 on the list). Perfect timing! Don’t forget to drain the smashed and salted squash to get rid of all that excess moisture.

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

This week’s share will include:

• Veggies: lettuce, spinach, Swiss chard, salad turnips or kohlrabi, summer squash, choice of escarole or endive, elephant garlic, and choice of an herb (cilantro, dill, thyme, and sweet marjoram).
• Add-on shares:
  • Mushrooms: oyster mushrooms
  • Fruit: not yet
  • Flowers: not yet

For those with half shares, this is “B” week.

Serving Suggestions:

• When we get early season shell peas, my favorite way to eat them is raw. There’s no taste and texture more evocative of the CSA in my opinion.
  • Perhaps my favorite way to eat these early season peas is topping a ricotta smeared crostini. A great spring lunch!
  • I’ve made a springtime ramp risotto in the past which would benefit from the texture of fresh peas on top. If you don’t have the time, don’t worry there’s plenty of quick risotto recipes out there that get the job done. The biggest tip is to use the right rice (arborio) to have enough starch. This recipe for an Easy Garlic Parmesan Risotto sounds good.
  • Serious Eats offers a list of 13 recipes for using peas, most of them cooked but I think many would be even better adding the peas in at the last second to maintain their fresh pop. The preserved lemon-olive salad caught my eye at the top of the list because I know I have both of those ingredients in the fridge right now. The charred peas with buttermilk ranch style dressing also sounds interesting since I typically go with a vinaigrette rather than a creamy dressing.

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

This week’s share will include:

• Veggies: spinach, bok choi, radishes, kale (with a few collards mixed in), lettuce, garlic scapes, choice of an herb (mint, thyme, oregano), and possibly peas.
• Add-on shares: John’s email did not include any details about the add-on shares. I’m assuming it is too early in the season for those to start. More info coming soon!
• For those with half shares, this is “A” week.

Serving Suggestions:

• In 2017 I mentioned discovering buttered radishes for the first time but didn’t actually include a recipe! Here’s one from Serious Eats that is about as simple as can be. Simply, roast radishes in butter and sprinkle with some chopped herbs and salt. When I was searching for a recipe to share today, I came across other suggestions of pairing raw radishes with butter. So many “recipes” popped up for literally just smearing butter on raw halved radishes. Somebody on reddit said their favorite quick lunch is a sandwich of buttered bread with sliced radishes. I knew the radish-butter was an old time classic as a roasted side but didn’t realize so many people love the pairing with raw radishes as well. Now I know what I’ll be doing as soon as I get our delivery home! (PS – don’t forget to take the butter out of the fridge so it’s nice and spreadable!)

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

This week’s share will include:

• Veggies: Peppers, kale, choice of arugula, tatsoi, or other mustard green,
  lettuce, bok choy, rainbow carrots, daikon, butternut squash, orange sweet potatoes, mixed onions, banana fingerling potatoes, and choice of an herb.
• Add-on shares:
  • Fruit: finished for the season
  • Flowers: finished for the season
  • Mushrooms: Lion’s mane
  • Eggs: not mentioned in this week’s update from John, but assuming yes

For those with half shares, this is “B” week. LAST WEEK!

Serving Suggestions:

• Just in time for Thanksgiving, I came across a new recipe for Sweet Potato Pie that intrigued me. I heard the chef, Malcolm Livingston, talk about it on the Recipe Club podcast. There’s a video of him making the pie on Youtube that includes the recipe in the notes. Especially interesting are his thoughts about the difference between using large sweet potatoes versus skinny ones. Note, the recipe calls for an uncommon ingredient Agar Agar. You can buy a bag on Amazon or at a specialty Asian grocery.

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

This week’s share will include:

• Veggies: Kale, choice of arugula, broccoli raab, or other mustard, baby bok choi, salad turnips, red cabbage, beets, winter squash assortment, Adirondack red potatoes, and sweet potato combo.
• Add-on shares:
  • Fruit: Stayman apples (bonus for fruit share members)
  • Flowers: finished for the season
  • Mushrooms: Oyster
  • Eggs: not mentioned in this week’s update from John, but assuming yes

For those with half shares, this is “A” week. LAST “A” WEEK!

Serving Suggestions:

• John’s update this week included a special note for this with a fruit share. If you’re about to receive this unexpected batch of apples and didn’t have a recipe in mind, I share a few non-pie Thanksgiving Serving Suggestions below:
  • Here’s an eye catching dessert, Baked Apples by Simple Recipes, they are baked whole and full of familiar fall flavors.
  • Apple butter would be an interesting addition to the Thanksgiving table. I can see it warmed with some buttery dinner rolls, or as an alternative condiment to cranberry sauce for the tart-averse. If you have family staying over, smear it on your favorite breakfast carb before Black Friday shopping.
  • If you’re planning to serve a green salad with your Thanksgiving meal, add some sliced apples. They’ll provide some crunch and a sweetness that complements a punchy vinegar-forward dressing. Bonus points if you have some shredded or diced cheddar in your salad to lean into the classic combo.

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

This week’s share will include:

• Veggies: Spinach, choice of arugula, broccoli raab or mustard greens,
  peppers, baby bok choi, carrots, lettuce, cauliflower, Napa cabbage or broccoli, Garnet sweet potatoes, delicata squash, leeks, and tomatoes (if not this week, then next). Small sweet potatoes as an extra.
• Add-on shares:
  • Fruit: Pink Lady apples (last fruit of the season)
  • Flowers: finished for the season
  • Mushrooms: Brown clamshell
  • Eggs: not mentioned in this week’s update from John, but assuming yes

For those with half shares, this is “B” week.

Serving Suggestions:

• John’s update mentioned boiling the extra small sweet potatoes whole and feeding them to your dog. I can’t recall a time he mentioned feeding the CSA veggies to our pets so I share some info about that here today. Caveat… You know your dog best and should check with your vet before introducing any new foods you may not be sure about.
  • Dogs: The American Kennel Club has a long list of fruits and veggies that dogs can eat. A few highlights we’d expect to get in deliveries the rest of this season: broccoili, Brussels sprouts, carrots and green beans. And we’ll all surely have celery on hand in a few weeks for Thanksgiving. Of note on the “no” list is onions and other alliums, they suggest calling your vet immediately if your dog eats something from that family.
  • Cats: PETA’s list for cats is very similar, but includes an interesting addition: pumpkin.