Halfshare 9/21/17

Macintosh Apples
Sweet Bi-Color Corn
Red Potatoes
Yum Yum Peppers
Green Zucchini
Cherry Tomatoes
Red Candy Onion

Fullshare 9/15/17

Fullshare this week weighed over 50 pounds!!

Canary Melons
Sugarcube Melons
Seedless Watermelon
Dozen ears Sweet Corn
Red Bell Peppers
Gala Apples and/or Macintosh
Green Beans one pound
Pablano Peppers
Red Candy Onions
Carnivale Squash
Yellow Squash


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Mini Cherry Tomatoes
Brussell Sprouts
Scarlet Kale
Swiss Chard

Halfshare 8/30/17

Sugarcube Cantaloupe X2
Beans stringless 1pound
Apples Gala X3
Potatoes Kennebec @2lbs
Kale curly green
Sweet Corn half dozen
Candy Onion
Tomatoes 3-5

Minishare 8/17/17

Organically Grown Minishare
Oxheart Heirloom Tomato
Rainbow Chard
Scarlet Kale

Eggplant Lasagna Rolls with Kale, Basil, and Fresh Tomato Sauce

2 small-medium eggplants
2 cups ricotta cheese
1/2 cup Parmesan cheese
1 cup mozzarella cheese
1/4 cup chopped fresh basil
1/4 cup (or more) chopped fresh kale
1 egg
salt, pepper
olive oil
Fresh Tomato Sauce:
olive oil
1/2 onion, chopped
2-3 garlic cloves, chopped
7-8 medium tomatoes
dash of sugar
salt, pepper
chopped fresh basil and other herbs like oregano and rosemary
To make the fresh tomato sauce, first blanch each tomato in water for 2-3 minutes, then sit out to cool. Once tomatoes have cooled, peel. Core the tomatoes, then cut into wedges. Use your fingers to remove the seeds. Set peeled and seeded tomatoes aside. 
Saute onion in olive oil over medium heat in a heavy-bottom saucepan with salt and pepper. Once onion is translucent, add garlic. Saute for 2-3 more minutes. Add tomatoes, simmer for 5-10 minutes along with herbs and the dash of sugar. Then remove the sauce from heat and blend using a hand-held immersion blender. (Another option would be to more finely chop the tomatoes before cooking.) After blended, heat on low for 5-10 more minutes. 
To make the eggplant lasagna rolls:
Remove the top and bottom of the eggplants. Cut the eggplant lengthwise into 1/4 inch or so strips. Do not use the strips that are composed solely of peel. 
Lay eggplant strips out on a baking sheet, and salt on both sides. Let sit out for 20 or so minutes, then blot out excess water. 
Preheat oven to 350 degrees and roast the eggplant slices for 20 minutes. 
In the meantime, mix together cheeses, basil, kale, and egg and set aside. 
Preheat oven to 400 degrees. Cover the bottom of a 9 by 13 inch casserole dish with tomato sauce. To assemble the rolls, lay out the eggplant strips and spoon in a tablespoon or so on each one. Then roll up and place the rolls seam side down on the baking dish. Cover with more sauce and a little Parmesan cheese. 
Bake at 400 for 25 minutes. Enjoy!

Halfshare 8/10/17

Peaches (including “donut” white peaches)
Sugarcube Cantaloupes
Candy Onions 
Roma Tomatoes 
Red and green Bell and Marconi Peppers
Golden Zucchini
Green Zucchini
Green Kale

Beet -n- Berry Smoothie

Combine one small cooked and peeled beet with a handful of frozen blackberries, 1-2 frozen bananas, a tablespoon peanut butter, a teaspoon honey, and almond milk. Blend to combine. Serves 2-3.

The easiest way to cook beets to use in the smoothie or salads is to wrap each one individually in foil and bake for one hour at 400 degrees.

Halfshare 8/3/17

peaches 6
sugarcube cantaloupe 2
bi-color sweet corn
red tomatoes
green kale

peaches 8
sugarcubes 2
watermelon mini jubilee
dozen sweet corn
tomatoes yellow and red 8-13
kale larger bunch
basil larger bag
eggplant 2-4
cucumbers 3-4
yellow squash 4-6


Peaches (John Boy)
Watermelon (Yellow Doll)
Cantaloupe (Sugarcube)
Red Tomatoes
Green Kale
Black Eggplant
Red Onion
Jalapeno Pepper
Red Beets w/tops

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