The fruits of summer are my favorites.  There is nothing better than a full flavored ripe heirloom tomato or the sweet goodness of a grilled Chinese eggplant.  This week we get to have them both!  The Ping Tung variety of eggplant that we grow has a sweet flavor and is not bitter like the larger varieties can be.  Our favorite way to cook these eggplants is to slice them  in half (lengthwise), brush a small amount of olive oil on them (if you use too much oil they will become soggy) and grill them- they are delicious!  While you are at it,throw some of the squash varieties on the grill as well.



Okra blooms

 

Ivy in the corn rows

  The okra blooms are beautifully displayed on each plant, the sugar baby melons are growing with speed and the sweet corn is growing tall.  Our second round of green beans are coming on without any pest problems... so far.  The sweet potato vines have branched out, there will certainly be plenty of sweet potatoes for the fall.  Our winter squash varieties are almost ready for harvesting and our summer varieties of squash are producing amazing amounts.



Ping Tung eggplant



This Week's CSA:             



Sugar Baby Melons

Ping Tung Eggplant

French Green Beans

Zucchini

Potatoes

Yellow Squash

Patty Pan Squash

Cucumbers

Cabbage

                           Heirloom Tomatoes
                           Basil 

 

 Recipes:

Cold Cucumber Soup

Ingredients
3 medium seedless cucumbers, peeled and chopped

3/4 cup(s) thinly sliced green onions

1 tablespoon(s) lemon juice

1 teaspoon(s) lemon zest

1 teaspoon(s) sea salt

1/2 teaspoon(s) freshly ground pepper

1 1/2 cup(s) vegetable broth

1/2 cup(s) sour cream

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Directions

1. Place cucumbers, green onions, lemon juice, lemon zest, sea salt, pepper, and vegetable broth in a blender or food processor and puree.
2. Stir in sour cream and chill until very cold, about 1 hour.
3. Serve topped with additional chopped cucumber, green onion, and lemon zest.

Tomato Pie

Ingredients:

4 tomatoes, peeled and sliced                     

10 fresh basil leaves, chopped

1/2 cup chopped green onion

1 (9-inch) prebaked deep dish pie shell

1 cup grated mozzarella

1 cup grated cheddar

1 cup mayonnaise

Salt and pepper

Directions

Preheat oven to 350 degrees F.

Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.

Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.