Your veggies this week:
- Tomatoes * tomates
- Melons * melons
- Zucchinis * courgettes
- Cucumbers * concombres
- Eggplant * aubergine
- Basil * basilic
- Peppers * poivrons
- Garlic * ail
Please be at your pickup between 5-7pm. Let us know if you can't make it out and we will donate your share to the food bank on Thursday.
Finally, the first of the tomatoes have arrived! Later than usual - but better late than never. The plants are bursting with fruit but only a small portion are ripe this week so you'll receive just a little taste until the rest are ready for picking. If at some point you have too many tomatoes to eat in a week, slice them in half and freeze on baking trays until rock-solid and then pack into freezer bags for the winter. Frozen tomatoes make great sauces and the skin falls off when they are thawed. And to our surprise, the melons have arrived early! Don't be surprised if your watermelon is yellow inside - it's a new variety we're trying this year and they are tasty! Melon salads are delicious but I like to eat them plain for dessert.
Last week, I made a zucchini and eggplant lasagna. Coat the bottom of your dish with tomato sauce (Joséphine's mom gave us a jar of her amazing tomato sauce, packed with veggies, beans and chickpeas - recipe coming soon, I hope!) then add a layer of cooked lasagna noodles. Next add another layer of sauce and a layer of cheese. I used feta, parmesan and old cheddar in this one. Slice your eggplant and zucchini lengthwise and sauté in oil until tender and slightly browned. Add a layer of each, along with more cheese and sauce. Keep alternating layers of noodles and veg, as high as your dish can handle. Your final layer of noodles should be covered in a coating of sauce and topped with cheese. Cover with tin foil and bake for 30 minutes at 350 degrees F. Remove the tin foil and bake for another 15 minutes, until the cheese is golden. Get creative by adding roasted garlic chunks, fresh basil, sliced carrots or sautéed onions and peppers. It's so easy and so delicious.
Peppers are also ready this week. Stuff and bake them, sauté and add to omelets, sauces, quiche, savoury crepes, pizza, or simply slice and toss in a salad or grill in chunks on the BBQ. Basil is a beautiful garnish on just about anything! Chop and sprinkle on a sliced tomato and boccaccini salad with a balsamic vinegar and olive oil dressing. Make pesto! Last year, our basil crop was magnificent - we were drowning in the delicious herb. This year, however, the crop is being attacked by pests and growing at a snail's pace due to a lack of water. This may be the only basil you receive this season, so enjoy every leaf!
Have a great week and thanks again for your patience and support. We will persevere, despite the uncontrollable setbacks!