This is going to be short letter. It's 4 pm and we just came in from harvesting cantaloupe. We plant three different groups of cantaloupe and the 2nd and 3rd groups both started ripening at the same time. So a lot of melons to toss and place into bins today.

We finally got rain yesterday, just under 1 inch. When I woke up I heard the rain falling on the trees outside my window and at first I couldn't place the noise. It hasn't rained here since June 3rd so it was a most welcome noise to hear. And we were fortunate it was a long gentle rain. For weeks we have watched storms blow by us to the north and south to only drop short torrential rains on neighboring towns, not the kind of rain that is helpful. So even though we wanted rain, we didn't mind that those storms blew over.

We wish for more rain. Kyle is plowing up an old hay field and it's dry if you put your hand a few inches into the soil. We might get more rain Thursday evening. Plus Thursday is only going to be 73 degrees after three 95 degree days. Thursday is looking to be a double bonus day; cooler weather and rain all at once.

These weekly spells of over 95 degree days and no rain is rough on the people, plants, animals, and the soil. As we turn into August we hope the weather breaks and brings us all some relief.

~Jody

Order Beef & Chicken



We have Roxbury Farm CSA grassfed beef and Yundwell Pastured Poultry available to order. It will be delivered with your CSA shares at your site. Look for the coolers with a bag with your name one it. You won't pay when you place your order, we weigh out your cuts of meat and then send on you an invoice.

Click HERE to see what is available & to place your order.

Seeding more carrots into the dusty soil on Friday

COMING NEXT WEEK (our best guess): head lettuce, tomatoes or tomatillos, sweet corn, bell peppers, carmen sweet peppers, onions, carrots or beets, parsley or basil, scallions, eggplant, kale, and hot peppers

COOKING TIPS AND RECIPES

Visit the Nerds with Knives website for all sorts of cooking & storage tips and recipes for the veggies in your share.

Cantaloupe: We harvest these ripe so they are ready to eat. Keep in the fridge.

Carmen Sweet peppers: These are the long red or yellow peppers. They are sweet. Use like you would bell peppers. Store unwashed in the crisper drawer

Jalapenos: Store unwashed in the crisper drawer. Also great quick pickled.

You can freeze any pepper for winter use. Slice them up and place them in freezer bags, no need to blanch or cook first.

Open-Faced Eggplant Sandwich

½ small onion, thinly sliced

Big pinch of sugar

Kosher salt

3 Tbsp. red wine vinegar, divided

1 small eggplant (about 8 oz.), sliced ¼" thick

1 Tbsp. plus 1½ tsp. extra-virgin olive oil, plus more for brushing

Freshly ground black pepper

½ cup walnuts

½ cup basil leaves

¾ cup fresh whole-milk ricotta

¼ tsp. honey

1 garlic clove

4 slices country-style bread, toasted

Lettuce leaves (for serving)

Preheat oven to 350°. Combine onion, sugar, a big pinch of salt, 2 Tbsp. vinegar, and 2 Tbsp. hot water in a small bowl. Let sit, tossing occasionally, until you’re ready to assemble sandwiches.

Brush eggplant rounds generously with oil on one side. Heat a large skillet, preferably nonstick, over medium-high. Working in batches if needed, cook eggplant in skillet, oil side down, in a single layer, until well browned, about 4 minutes. Brush each round with oil, turn over, and cook until other side is browned and eggplant is tender, about 3 minutes. Transfer to a baking dish or wide shallow bowl.

Whisk 1 Tbsp. plus 1½ tsp. oil and remaining 1 Tbsp. red wine vinegar in another small bowl to combine; season with salt and pepper. Pour over eggplant, toss gently to coat, and set aside.

Toast walnuts on a rimmed baking sheet, tossing halfway through, until golden brown, 6–8 minutes. Let cool slightly, then pile on a cutting board along with basil. Add a pinch of salt and finely chop. Transfer to a clean small bowl and add ricotta and honey. Finely grate in garlic and mix well; season with salt and pepper.

Spread ricotta mixture over toast. Top with lettuce leaves, pickled onion, and reserved eggplant.

www.bonappetit.com

Cantaloupe filling up our bins

This week's full share: zucchini or summer squash or cucumber, fresh onions, jalapenos, carmen sweet peppers, basil, tomatoes, cantaloupe, eggplant, parsley, bell peppers, head lettuce, carrots, and scallions

(Exact share contents may vary by location based on the day's harvest.)

FRUIT SHARE: peaches

This week's small share: basil, tomatoes, cantaloupe, eggplant, parsley, head lettuce, bell peppers, and scallions

(Exact share contents may vary by location based on the day's harvest.)



Pepper and Onion Salad

4 to 5 sweet peppers (bell or carmen), thinly sliced into rings

1 small onion, thinly sliced into rings

2 tablespoons Sherry vinegar or red wine vinegar

Kosher salt and freshly ground black pepper

¼ cup coarsely chopped fresh basil

¼ cup chopped fresh chives

¼ cup coarsely chopped fresh flat-leaf parsley

¼ cup coarsely chopped fresh mint

2 tablespoons olive oil

Toss bell peppers, onion, and vinegar in a large bowl; season with salt and pepper. Let sit until bell peppers are slightly softened, 10–20 minutes. Just before serving, toss herbs and oil with bell pepper mixture.

www.bonappetit.com

Blistered Chile & Pepita Salsa

¼ large white onion

2 jalapeños

¼ cup chopped cilantro

¼ cup finely chopped unsalted, roasted pumpkin seeds (pepitas)

¼ cup olive oil

3 tablespoons fresh lime juice

Kosher salt

Cook onion and jalapeños over a gas burner, turning often, until charred and beginning to soften, about 4 minutes (alternatively, cook in a hot dry medium skillet, preferably cast iron). Let cool. Finely chop onion. Remove seeds from chiles and finely chop. Toss onion, chiles, cilantro, pumpkin seeds, oil, and lime juice in a small bowl. Season with salt.

www.bonappetit.com