Week #13 (8/20 & 23)

This week your basket contains: beans, carrots, lettuce, cucumber, summer squash, tomatoes, garlic, beets, sweet peppers, and cherry tomatoes.

We have a limited number of PADRONE PEPPERS this year.  If you are a fan of these lovely little peppers, we can send along a pint (as they are available) for $3.  Just email to order.

It continues to be a great year for BLACKBERRIES.  Come on out and pick to your heart’s content.  Just let us know when you expect to come; we like to say hello and can point you in a good direction.

Many people like to make smoothies with their veggies, though I can’t say that I am a fan.  The closest I come is this cold soup that, to me, is the quintessential summer meal.  As is the case with most recipes, the ingredient list can be altered to what you have on hand and your personal preferences.


2 slices whole grain bread or ½ garlic bagel

3 cloves garlic, squeezed

¼ cup olive oil

2 cucumbers

1 onion

1 summer squash

2 basil tips

salt and pepper to taste

2-3 lbs tomatoes

½ lb. green beans

1 sweet pepper

Blend bread, garlic, onion and olive oil in a blender or food processor until smooth.  If needed, add tomatoes for additional liquid.  Trim vegetables of stems and blossom ends, but you do not need to peel them.  Continue adding ingredients until all are included, emptying blender as needed.  Taste and adjust seasonings then chill.  Serve cold with garnish of hard-boiled eggs, chopped onion and croutons.  Serves 4 –6.

This is one of those recipes that fit into a narrow slot when all the items called for are actually in season.  Give it a try!


1 large onion

5 small tomatoes

2 large cloves garlic

One 1 1/2-inch piece fresh ginger root

4 small raw beets

1 small chili pepper

1 tsp. coconut oil

Handful cilantro stems

1/2 lemon

1 tsp ground ginger

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground turmeric

Pinch ground cinnamon

2 cardamom pods

3 whole cloves

1/2 cup water

3/4 cup low-fat coconut milk 

Cut the onion in half, then into very thin half-moon slices. Cut the tomato into small dice. Mince the garlic. Peel and grate enough ginger to yield 2 teaspoons. Scrub the beets well (or peel them), then cut them into small dice. Stem and seed the chili pepper, then cut it lengthwise into very thin strips.  Melt the oil in a large sauté pan over high heat. Stir in the onion to coat; cook for about 6 minutes, stirring often, until golden and softened.  Meanwhile, coarsely chop the cilantro (tender leaves and stems). Squeeze juice from the lemon half into a small bowl (at least 2 tablespoons).  Reduce the heat to medium; stir in the garlic and fresh ginger; cook for 2 minutes, then add the jalapeño or serrano chili pepper, ground ginger, cumin, coriander, turmeric, cinnamon, cardamom and cloves, plus the tomatoes and the water. As soon as the mixture starts to bubble at the edges, add the beets, stirring to incorporate. Cover and cook for 10 to 12 minutes or until the beets are fork-tender. Uncover and stir in the coconut milk, cilantro and lemon juice; cook for 2 minutes, then turn off the heat. Let sit for 5 minutes for the flavors to meld.