Tomatoes – 2.5# - $7.50
Cantaloupe – 1 - $3.00
Shishito Peppers – 1 pint - $3.00
Eggplant – 1# - $3.00
TOTAL - $16.50
Tomatoes – 4# - $12.00
Cantaloupe – 2 - $6.00
Sungold Cherry Tomatoes – 1 pint - $3.00
Green Peppers – 2 - $1.00
Squash – 1 pound - $2.50
Jalapeno Peppers – 2 - $0.50
TOTAL - $25.00
Sorry I didn't post anything last week... we had an opportunity to go to the beach for a few days, and got back on Tuesday morning. While I was physically on the farm, I think I left my brain sitting on the beach for a day or so after returning.
TOMATOES!! They're here, and for the moment, there are a lot of them. While our first planting is quickly succumbing to early blight (or some sort of disease), we do have another smaller planting so hopefully we can stretch out the season longer than we have in years past.
Half shares are getting Shishito peppers this week, my new favorite snack! Just heat a skillet with olive oil (enough to generously cover the bottom of the pan). When it's nice and hot, throw the peppers in whole, stem and all. Stir-fry them for a few minutes, until they start to brown and blister and are warmed all the way through. Put on a plate and sprinkle generously with coarse sea salt (or any salt...) and snack away! Yum.
The melons are cantaloupes, orange fleshed and very sweet. They all should be ripe and ready to eat, but if your melon is still a little green in the ribbing, just set it on the counter for a day or so. There are a few melons that are not orange fleshed, but more of a creamy white/green flesh. So... if you cut your melon open and it's not orange, don't worry, it'll still be nice and sweet.