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Eggplant
You will either get a mix of Asian types or the classic Italian eggplant
Mixed Sweet Peppers
A mix of various colors and shapes
Tomatoes or Tomatillos
Your choice of mixed tomatoes or tomatillos. Both great for salsa!
Salad Mix
A mix of zippy greens and lettuces
Zucchini
It is looking like the last week for Zucchini
Dumpling Squash
The first winter squash of the season! Sweet, round and colorful!
Kale
A bunch of kale. Varieties may vary from curly to flat, green or purple.
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ORDERING CLOSES AT 7PM ON MONDAY
There are lots of different add-ons you can purchase from week to week that will arrive with your farm share - just log into your WFM2go account to place your order.
>ADD TO YOU ORDER<
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I love making a pannini sandwich with this mozzarella and olives!
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Ingredients
- 5-6 yellow, red, or orange bell peppers
- 1 small eggplant
- 3 tablespoons extra-virgin olive oil
- 3 garlic cloves roughly chopped
- 1 ounce fresh chives
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon unrefined cane sugar
- 1/4 teaspoon crushed red pepper flakes
- kosher salt and Freshly ground black pepper
Instructions
Roast The Eggplant and Peppers: Heat oven to 450°F and arrange racks in the upper third. Halve each pepper, discarding stems and seeds. Place peppers, cut side down, on a baking sheet lined with foil.
Cut eggplant in half lengthwise and drizzle it with about 1 tablespoon of the olive oil and a little salt and place it, cut-side down, on the baking sheet. Roast the peppers and eggplant until they are blackened, blistered, and the eggplant collapses when you press on it, about 30 minutes.
Peel The Eggplant and Peppers: Remove the eggplant and set it aside to cool slightly. Remove the peppers, place them in a bowl, and cover with plastic wrap until the peppers have slightly cooled, at least 5 minutes. Use a spoon or ice-cream scoop to remove the pulp of the eggplant from the skin, and discard the skin.
Put eggplant in a food processor with 1 tablespoon of the olive oil and the garlic. Pulse the eggplant a few times so that it’s roughly chopped.
Make The Ajvar Dip: Once peppers are cool enough to handle, peel them (reserving any juices that collect), discard the peel, and add the peppers and 2 to 3 tablespoons of the pepper liquid to the food processor. Add the chives and pulse 5 to 8 times to chop coarsely. Stir in the lemon juice, vinegar, red pepper flakes, and sugar.
Taste and add more sugar if it is a bit sour, then add salt and freshly ground black pepper, as desired. Serve warm or room temperature as a spread or condiment.
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It has been an apple-ly weekend for us. Lots of baking and applesauce making! While you can eat these apple fresh like we did for breakfast today, they really shine when cooked. Their flavor is full and complex and is complimented with spices and sugar! We are going to wait one more week before we get these beauties into the shares, along with some carrots and pak choy that is coming along nicely. The mingling of summer and fall crops over the next couple of shares is always our favorite. You really get to see the transition of season right before your plate!
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We have been keeping a close eye on the winter squash but we knew it was coming since we had been getting warnings from Perennia about the prevalence of powdery and downey mildews in the valley this year. We will get crops of these plants but probably not as much and the storage quality will be diminished. So with that we will start rolling out the winter squashes each week and hope that things don't get to bad.
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Your Farmers
Adam & Courtney
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