corn 

strawberries

red sails lettuce

rainbow chard

summer squash

a few sprigs of Basil

cucumbers

new young sweet carrots

tomatoes

eggplant*

pink lemons

gold nugget tangerines “these are the real sweet ones”

small head of broccoli

bunch of onions

a couple jalapeno peppers

 The first order of business is the *eggplant. Three weeks ago, it was partially damaged because the farmer ran half of the crate over in a hasty rush to get everything picked. Last week, It was listed as in the box but never made it in the box. It ended up getting cooked in the sun behind the produce shack while I drove CSA boxes around San Diego with no eggplant in them! If you know me, than you know that I love to laugh at funny thing we humans can be capable of. And my participation this eggplant debacle is no exception. I would like this wonderful veggie to get the respect and attention it deserves. So how about if we all hold a point for eggplants safe delivery this week.

Some of the eggplant this week are about the size of a human head. At least on the “Akira scale” anyway.

The corn this week is a bi color sweet corn. I tried it yesterday and I think it is much sweeter and flavorful than the other variety last week. It is also bigger

The tomatoes are starting to come in. I think everyone will get at least one large on and a handful of cherries. Boxes will get heavier on tomatoes as the season continues.

watermelon coming soon

Summer Squash Tomato Basil Pasta with Mozzarella Cheese

5 oz. penne (tube-shaped pasta)
1 1/2 tablespoons olive oil
1 small zucchini, halved lengthwise, sliced (1/4 inch)
1 small yellow crookneck squash, halved lengthwise, sliced (1/4 inch)
1 large tomato, coarsely chopped
1/2 teaspoon coarse salt
1/8 teaspoon pepper
4 oz. small fresh mozzarella balls (ciliegine), halved, or cubed fresh mozzarella*
2 tablespoons chopped fresh basil
2 tablespoons grated Parmesan cheese
1. Cook penne according to package directions. Drain, reserving 1/3 cup cooking water. Return penne to pot.
2. Meanwhile, heat oil in large skillet over medium-high heat until hot. Cook zucchini and squash 3 to 4 minutes or until softened and golden brown. Stir in tomato; cook 3 minutes. Sprinkle with salt and pepper.
3. Add vegetables and mozzarella cheese to penne. Stir in reserved cooking water. Heat over medium heat 1 to 2 minutes or until heated through. Sprinkle with basil and Parmesan cheese.

Here is something you can do with a few leaves of chard and the basil from this weeks box…

Chard Basil Pesto

2 cups fresh Swiss chard, stems and ribs removed.
1 small bunch of basil
1/4 cup roasted garlic
1/4  cup olive oil
1/4 cup Parmesan cheese
1/4 cup pine or pecan nuts *optional
Place all ingredients into a food processer and process until minced.  Add salt to taste.
You can add this pesto to any pasta or sauce.

Creamy Dilled Cucumber Salad

Ingredients:
  2 large cucumber (sliced)
1/4 cup green onion (chopped)
1/2 cup sour cream
  2tablespoon lemon juice
  2teaspoon sugar (optional)
1 handful dill (chopped)
salt and pepper to taste