Week 15 (9/5 & 8)

This week your basket contains: LEEKS, SPAGHETTI SQUASH, garlic, eggplant, zucchini, cucumbers, tomatoes, cherry tomatoes, beans, sweet corn, and sweet peppers.While we are having a disappointing onion year (especially after the fantastic year for onions last year), we are very happy with our leeks at this point in the year.  If you are not familiar with leeks, think of them as an elongated, mild onion.  The only part of the leek you don’t use are the flat leaves (though some people add them to soup stock).  Chop and use any of the shaft just as you would any other onion.  At this time of year, we especially like to use leek in the tomato sauce below.  It is particularly good on spaghetti squash “pasta”.


The SPAGHETTI SQUASH, or vegetable spaghetti, is one of our favorite squashes.  It is a low-calorie, crisp-textured vehicle for sauces or seasonings.  This particular variety we grow is called Hi-Beta Gold.  It has been developed to contain a high percentage of beta-carotene.  It is excellent with any sauce you would use on regular pasta, especially primavera types.  There are two ways to cook it; boiling and baking.  In both cases the squash should be left whole.  For boiling drop into boiling water and cook for 20 to 30 minutes.  When a fork goes easily into the flesh, the squash is done.  To bake, prick squash and bake in a pre-heated 350 degree oven for 40 minutes to 1 1/2 hrs. or until tender.  When the squash is cool enough to handle, cut in half length-wise, remove seeds, then with a fork “comb” the squash flesh.  The spaghetti will pull off in long strands.


1 leek

2 Tbs butter

2 Tbs olive oil

1 zucchini

1 sweet pepper

4 medium tomatoes

2 cloves garlic

salt and pepper to taste

Chop all vegetables (approx. ¼ inch).  Peel tomatoes, if desired.  Saute leeks in butter and olive oil until translucent.  Add zucchini, sweet pepper and garlic and saute five minutes longer.  Add tomatoes, cover and cook twenty minutes.  Taste and add salt and pepper.  Serve over any pasta or firm white fish.  This recipe can be expanded with carrots, celery, beans or just about any other vegetable you like.

Another crop that is doing very well this year is eggplant.  While they can be a bit intimidating if you are not used to them, they are easy to use.  This recipe is one of the best ways to use eggplant.  It is the only way our fussy-eater son will eat eggplant!


2 med. eggplants

2 Tbs olive oil

1 chopped onion

3-4 cloves garlic, chopped

1/2 cup tahini

1 1/2 Tbs lemon juice

1/2 tsp ground cumin

salt and pepper to taste

Cook whole eggplants under broiler, turning occasionally, until charred and collapsed (approx. 20 min). Remove from broiler, cool and remove skin.         Heat oil in a skillet, add onions, cook until translucent.  Add garlic and continue cooking until onions are golden brown.  Combine eggplant, onion and garlic and remaining ingredients in a blender or food processor and blend to a chunky puree.  Serve at room temperature with pita bread.

BLACKBERRIES may or may not be around much longer (not sure how they will respond to this repeat hot spell).  You are more than welcome to come out and pick all you want for free.  Just email us to let us know when you will be coming so we can keep an eye out for you and we can point you in the best direction.

POLLY can make you a beautiful bouquet for only $7 with 20+ stems and will come with your veggie basket whenever you want them.  Just email to order!

Help us reduce our use of plastic by buying reusable produce bags.  We have bought a large supply of mesh bags that we will pass along to you at our cost ($2 each).  We will write your name on them and if you return them to us in your basket we will use them instead of plastic.  We recommend at least 4 per family.  Just email to order.