Summer 2019 Week 15 (Sept 10th)


Bok choy, baby greens (kale, chard), arugula, beets, pattypan squash, collard greens, Japanese eggplant, zucchini, bell peppers, Armenian cucumber, kohlrabi, radishes, broccoli, shallot, onion, garlic, goji berries.

If you save up 4 japanese eggplants make babaganoush. But since there’s bell peppers and onion too making ratatoullie with canned tomatoes. I like to add radishes to cucumber salads for the color contrast. Eat goji berries quickly, my favorite is sprinkled on a green smoothie bowl.

Summer 2018 Week 13 (August 28th)



Kale (curly and lacinto), armenian cucumber, arugula, romain lettuce, cantaloupe, spring onion, Japanese eggplant, tri-color bell peppers, beets, onion, green cabbage, radishes, broccoli.

Eggplant must be growing well this year! At first when we got a couple I just added them into some Thai curry (using Thai Kitchen or Mae Ploy brand paste), but now that we’re getting a substantial amount I made baba ghanoush for the first time. Here’s a recipe for the middle eastern dip of roasted eggplant that you can serve with peppers, radishes, and cucumber to dip with. Staying on the middle eastern theme I made Mujadara: lentils and rice, my meat-loving husband couldn’t say “where’s the protein”.  It’s so simple and onions bring all the flavor. When it was done cooking I added some finely sliced greens and stirred to wilt them- great way to incorporate some of the kale.

Simple Thai-style curry

Here is my go-to recipe for when “I don’t know what to make tonight for dinner, but I have some rice and a can of coconut milk.”  It uses up veggies, it is tasty, and it is infinitely variable.  I’ll give a rough outline for what we received this week, but you can improvise at will.

Simple Thai-type curry (4 servings)

2 cloves garlic, diced
thumb sized chunk of ginger, diced
small onion, diced
1/2 large, 1 medium, or 2-3 small eggplants, peeled and cubed
1 bell pepper, chunks or thin strips
about two cups of diced tomatoes
1 can coconut milk
Thai style curry paste to taste (this is cheating, but super convenient and tasty – it comes in a jar and stores well in your fridge)

Saute the garlic, ginger, and onions in some oil until beginning to soften.  Add eggplant and pepper, again until beginning to soften.  Add the tomatoes for just a couple minutes, then the coconut milk and curry paste.  Simmer a couple of minutes and serve over rice.

I’ve made this almost entirely out of various colored peppers, added potatoes / sweet potatoes / winter squash and skipped the rice, added shrimp / chicken / very firm tofu / garbanzo beans, diced up a kohlrabi or two instead of the eggplants, and started from scratch with hot peppers, more ginger, and lemongrass instead of cheating with the curry paste.  Cut it with more coconut milk / soup stock, add a couple tablespoons peanut butter, and garnish with basil and roasted peanuts, and you have a killer Thai style soup as well.