- salad greens (remembrance)
- green tomatoes (remembrance)
- chioggia beets - candystripe (remembrance)
- cabbage (remembrance & stick and stone)
- romano beans (stick and stone)
- collards (stick and stone)
- shallots (stick and stone)

ROTATING

- broccoli (stick and stone & remembrance)
- eggplant (stick and stone)
- tatsoi (stick and stone)
- baby bok choy (stick and stone)

ROMA TOMATOES
organic from stick and stone farm

final harvests rolling in... if you wanted to do some sauce makin' or other tomato savin' order now. we'll do our best to fill them!

for pickup... this week
$30/25 lb box

- golden supreme apples (bittner singer)
- nectarines (hurd orchards)
- grapes - vanessa, jupiter and einsett varieties (matt doyle vineyard)

For all those wondering...
5 more fruit shares! (including this week)

CONCORD GRAPES
matt doyle vineyard

for pickup... this week!
$10/peck

PRUNE PLUMS - last chance
bittner singer orchard

for pickup... this week!
$22/peck (~12 lbs)

FRIED GREEN TOMATOES

INGREDIENTS
Fried Green Tomatoes:
1 cup all-purpose flour (divided)
1 large egg
1/2 cup milk
1/3 cup cornmeal
1 t salt (plus more for sprinkling)
1/2 t ground black pepper
6 medium green tomatoes
Vegetable oil (for frying)
Spicy Mayonnaise:
1/2 cup mayonnaise
1 1/2 teaspoons mustard
1 teaspoon Creole or Cajun seasoning
Pinch crumbled dried thyme leaves
Dash coarsely ground black pepper
1/2 teaspoon lemon juice


INSTRUCTIONS
Put 1/3 cup of flour into a shallow bowl. In another bowl, beat the egg with the milk until smooth. Put the remaining 2/3 cup of flour, cornmeal, salt, and freshly ground black pepper into another shallow bowl. Mix to blend thoroughly.
Pour about 1/2 inch of oil in a large cast-iron skillet. Place over medium heat.
Meanwhile, cut the tomatoes into 1/2-inch slices. Coat a tomato slice with the plain flour and then dip into the egg mixture. Coat with the flour-cornmeal mixture and then place it on a rack while you repeat with the remaining slices.
When the oil is up to temperature, carefully put several tomato slices in the hot oil. Don't crowd the tomatoes.Cook until golden brown on both sides, about 4 to 5 minutes total time. With a spatula, transfer the tomatoes to paper towels to dry, sprinkle with salt.
For the spicy mayonnaise, combine ingredients in a bowl and mix well. Serve together and enjoy! Tip: try making a BLT with fried green tomatoes!

MINESTRONE SOUP
(Minestra di Fagiolini Verdi)

INGREDIENTS
1/4 cup extra virgin olive oil
3/4 cup chopped onion (or shallot)
3/4 cup chopped carrot
3/4 cup chopped celery
1 Tbsp minced garlic
1 bay leaf
2 sprigs fresh thyme
1/4 teaspoon fennel seeds, 
1 Yukon gold potato, cut into 3/4-inch chunks
2 cups sliced cabbage
1 zucchini, cut into 3/4-inch chunks
2 medium fresh ripe tomatoes, cored, peeled, chopped
6 cups chicken or vegetable stock
2.5 cups of Romano beans 
1/4 cup chopped fresh parsley (upick)
Salt and black pepper
Parmesan cheese, grated for garnish


INSTRUCTIONS
1 Heat oil in a 4 to 5-quart thick-bottomed pot on medium-high heat. Add the onion, carrot, and celery. Cook until lightly browned, about 8 minutes. Add the garlic and cook a minute more.
2 Add the bay leaf, thyme, fennel seeds. Add the potato, beans, cabbage, zucchini, and tomatoes. Add the stock.
3 Bring to a boil and reduce heat to a simmer. Partially cover and simmer for 20 minutes, until the vegetables are tender and cooked through.
4 Add the beans and parsley to the soup. Season to taste with salt and pepper. Bring to a simmer and cook for 5 more minutes. Remove bay leaf and thyme sprigs.
Serve with a sprinkle of grated Parmesan cheese.