BOX 11 - August 29th, 2012

We now have a walk-in cooler!!! Well... to be fair, it's sitting in pieces on a pallet but we have it!  We will be attempting to put it up this weekend.  If any of you happen to be electricians and would like to donate some time to help us wire it up we won't stop you :). 

We harvested the first of our fall successions this week.  Spinach, which you will receive in  your box, and a few pie pumpkins!  We washed the spinach once already but were hesitant to wash it again because we didn't want it to bruise.  We would recommend washing it once more!

We are still harvesting a TON of tomatoes and have been busy putting some up for the winter but our chickens have really been LOVING the leftovers.  There isn't a seed left when they are done. 

WHAT'S IN YOUR BOX THIS WEEK:

Spinach

Cucumbers

Heirloom Tomatoes

Sweet Peppers

Hot Peppers

Broccoli

Summer Squash

Eggplant

Basil




RECIPES WE THOUGH YOU WOULD ENJOY:

Roasted Eggplant Spread:
http://www.foodnetwork.com/recipes/ina-garten/roasted-eggplant-spread-recipe/index.html

Fresh Basil Herb Dip:
http://www.farmgirlfare.com/2012/08/recipe-big-bite-of-fresh-basil-herb-dip.html#more
This is a blog that we really like to read.  She has tons of great ideas for gardening and recipes!

Marinated Cucumber Tomato Salad:
2 cucumbers, peeled and sliced into rounds
4 large tomatoes, sliced into rounds
1/2 cup thinly sliced red onion
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon sugar
salt and pepper
1 tablespoon slivered fresh basil strips
1 tablespoon chopped parsley

Arrange cucumbers, tomatoes and onions in a shallow serving dish.  Mix oil, vinegar, and sugar in a small bowl and pour over the vegetables.  Season well with salt and pepper.  Cover and let marinate for at least one hour and up to 4 hours.  Sprinkle with herbs just before serving (the leftover marinade makes a good dressing for salad greens).  Makes 6-8 servings.