Week #10 (7/30 & 8/2)

This week your basket contains: new potatoes, carrots, Swiss chard, cucumber, lettuce, summer squash, onions, tomatoes, cherry tomatoes (full shares only), and basil.

One look at the contents of this week’s basket tells you that summer is definitely here!  For us that means Caprese salads as often as possible.  This is the basic formula which is, of course, infinitely flexible.


2 med. cucumbers, thinly sliced

1 pt. Cherry tomatoes, halved or 3-4 slicing tomatoes, thinly sliced

3-4 fresh mozzarella balls, sliced ¼ inch thick

olive oil

6-8 basil leaves

salt and pepper

On a plate, layer cucumbers, tomatoes and mozzarella.  Sprinkle with salt and pepper, drizzle with olive oil and top with ribbons of sliced basil.  For added tang, sprinkle lightly with balsamic vinegar.

While it may seem a bit odd at first look, we have found several good recipes for carrot greens (see carrot top soup on our web site).  This one looks excellent.


For the Roasted Carrots

5-10 new summer carrots with tops attached

1 tbsp olive oil

1 pinch sea salt

For the Salsa Verde

1 bunch carrot tops; wash carefully to remove grit

1 handful fresh mint

1 Tbsp capers

2 Tbsp nutritional yeast

¼ cup pine nuts or cashews

4 Tbsp olive oil 

For the Carrots:  Chop the tops off the carrots & set aside Heat the oven to 4250.  Arrange the carrots on an oven tray & sprinkle over the olive oil & salt (add a little smoked paprika if you feel like it).  Roast for approx 20 minutes until softened and slightly scorched on the pointy ends. Make the Salsa Verde while the carrots are roasting.

For the Salsa Verde:  Put all the ingredients into a blender or food processor & whizz until combined. Taste & add extra olive oil or a little bit of the caper juice if needed. Serve the roasted carrots dotted with salsa verde & any extra herbs you have. Serve extra salse verde in a little ramekin for people to help themselves to more.

Cucumbers have come on strong!  During the summer, you can almost always find a Tupperware full of quick pickles in our fridge.  They are easy and very tasty.


2 unwaxed or peeled cucumbers

1 small onion

1 clove garlic, minced

1 Tb fresh dill or 1 ½ tsp. dill seed

1 cup hot water

1 Tb salt

2 Tb honey

3 Tb cider vinegar

Slice each cucumber lengthwise into 8 sticks.  Slice onion into rings.  Alternate layers of cucumber and onion in a broad non-metal dish.  Scatter dill and garlic on top.  Mix water with honey and salt to dissolve; add vinegar and pour this brine over the cucumbers.  Cover and refrigerate at least 6 hours before using.  NOTE:  When ready to replenish the pickle container, add 1 Tb vinegar and 1 rounded tsp of honey to the brine and add more sliced cucumber and onion as needed.  Prepare a fresh solution after 2 or 3 batches have been made.  From American Wholefoods Cuisine by Nikki and David Goldberg

BLACKBERRIES are ripe!  While they are not at their peak right now, it won’t be long before they are very plentiful.  If you want to come out to pick (free of course) send us an email for updates and advice on the supply.

HOT PEPPERS will only be put in your basket if you ask for them.  If you got them last year, you are on the list already.  If you want to receive hot peppers, just drop us an email and we will send them along as they are available.