Our Spring/Summer season has definitely transitioned from spring to summer. Here’s our expected harvest this week:
Full Share: Carrots (triple portion), Basil, Eggplant, Peppers, Squash or cucumber, Yellow onion, Red onion, Tomatoes (triple portion), Okra, Beans, Chard, Rosemary
Half Share: Carrots (double portion), Basil, Eggplant, Peppers, Squash or cucumber, Yellow onion, Red onion, Tomatoes, Okra
check back later this week for a photo as we harvest and pack shares
Recipes
Here’s a family favorite from one of our CSA members – great way to cook the carrots in this week’s shares:
Carrot Roast
Very good with cranberry. Makes great leftover sandwiches
2 cups cooked rice (white or brown)
3 cups grated or ground carrots
1 cup peanut butter
2 cups milk
2 tbsp melted butter
1 or 2 chopped onions
1/2 tsp sage
2 or 3 eggs
Can use food processor for carrots and onions; Combine all ingredients
Place in a greased 8×8 dish and bake at 300 degrees for 1 hour or more
Can double recipe and bake in 13×9 pan.
You may also want to try this grilled eggplant recipe. The grill always seems to make everything better!