Week 8

Well, Week 7 saw tomatoes come out in full force, a pound a share, and I thought they were both some of the tastiest and prettiest I've seen in recent years, basically due to our mediterranian weather the past two months or so.  This week should have at least a pound again.  Always hard to tell when you will make that next leap in volume, we all want it (the tomatoes) so bad it certainly colours my judgement.  In other news we will be taking a break for a week from squashpocolypse, or whatever you call it when you are getting alot of squash, though even saying it sounds sad and I may try to offer it as a bonus to those who would still like it. 

The Field is looking pretty good, this week we will actually be putting in alot of fall stuff.  Brocolli, Cauliflower, Turnips, Carrots, Cabbage etc.

The Share:

Tomatoes
Lettuce
Beans (either green or wax)
Beets
scallions
cooking greens (chard, kale, cabbage, napa cabbage)
parsley or basil

Here is a wax bean recipe in case you have never used them, I like it for its basic-ness, but that also means there is lots of room to throw in your own favorite herbs, nuts, etc

• 1 1/4 pounds wax (yellow) or green beans, trimmed
• 1 tablespoon mild honey
• 3/4 teaspoon finely grated fresh lemon zest
• 1/4 teaspoon salt

Preparation

Cook beans in a 4-quart pot of boiling salted water until just tender, 6 to 8 minutes. Drain in a colander, then immediately toss with honey, zest, and salt in a large bowl.