July 30th, 2019

What’s in your share?

  • Heirloom Tomatoes

  • Italian/Japanese Eggplant

  • Cucumbers

  • Bunching Onions

  • Baltic Red Kale

  • Shishito Peppers

  • Summer Squash

  • Green Beans

  • Radishes

  • Parsley

This is a poem by a farm elder whom we hold in highest regard (aside from his patriarchal language.)

“Always, on their generation’s breaking wave,

men think to be immortal in the world,

as though to leap from water and stand

in air were simple for a man. But the farmer

knows no work or act of his can keep him

here. He remains in what he serves

by vanishing in it, becoming what he never was.

He will not be immortal in words.

All his sentences serve an art of the commonplace,

…to take him in. His words all turn

to to leaves, answering the sun with mute

quick reflections. Leaving their seed, his hands

have had a million graves, from which wonders

rose, bearing him no likeness. At summer’s

height his is surrounded by green, his

doing, standing for him, awake and orderly.

In autumn, all his monuments fall.

-Wendell Berry


This recipe is a simple and quick way to get nourished without having to cook anything. It is a cold, layered salad that is made ahead of time and put in the refrigerator to marinate. The idea is that the juices from the tomatoes and cucumbers, with the aide of the salt, will drip down and hydrate the bulgur. This time of year, we have a big batch in the fridge at all times. Its great on its own, in a lettuce wrap or a pita, as a bed for grilled chicken, or as a side. This recipe can easily be doubled or tripled, but we’d recommend making a small batch first!

Cherry tomatoes ripening on the vine. (Photo: Courtney Lancour)

Cherry tomatoes ripening on the vine. (Photo: Courtney Lancour)

  • 1 c bulgur (uncooked) *quinoa can be substituted as a gluten free option and will need an additional 1/2 c water

  • 2 c tomatoes (diced)

  • 2 c cucumbers (diced)

  • 1/4 c parsley

  • 2 T lemon juice

  • 1 T olive oil

  • 2 t salt

  • Black pepper to taste

In a small mixing bowl, add uncooked bulgur, olive oil, and lemon juice. Mix well and add to the bowl in which you plan to store the tabouleh in. (The ideal bowl to use for this salad is one that has the same surface area on the top and bottom.) Spread evenly along the bottom of the bowl. Add the cucumbers as the second layer and sprinkle 1 t of salt over the cucumbers. Next, add the tomatoes, topped with 1 t of salt. The salt will draw the moisture out of the vegetables, so it is important to use enough salt for this to take place, without over-salting. Finally, add the chopped parsley as the top layer. Cover and put in the fridge to marinate for at least 12 hours. Before serving, stir well, taste, and add salt if needed.

Baba Ganoush

This dish actually pairs quite well with the tabouleh. Spread a dollop of baba ganoush on a plate and add a scoop of tabouleh on top, with a toasted pita on the side. It can be used as a dip for cucumbers, radishes, or chips.

  • 2 small eggplants or 1 large (whole, no preparation)

  • 3 T tahini

  • 3 T olive oil

  • 2 cloves garlic

  • 2-3 t salt

Set oven to broil on high. Place eggplants on a sheet pan. Some folks will recommend forking the eggplant all over to make holes for air to escape, but I don’t find it necessary. Broil the eggplants on the top rack for 30-35 minutes, turning once or twice during the cooking period. The eggplants should be blackened and scorched on the surface when done. After removing from the oven, rip or cut the stem off. The inside should be mushy. Place in food processor with tahini, garlic, and salt. Gradually add olive oil until you have a creamy texture. Salt to taste. Top with chopped parsley if desired. Enjoy warm or cold.

Blistered Shishito Peppers

Finished shishitos

Finished shishitos

Shishito Peppers are a sweet pepper from Eastern Asia. These peppers are best showcased on their own, because their flavor has so much to offer. Our favorite way to cook them is simply to blister them in a frying pan.

  • Shishito Peppers (whole, with stem on)

  • 2 T coconut oil, lard, or any other high heat oil

  • Sprinkle of salt (course sea salt is the best for this recipe, but any salt will do)

  • Splash of soy sauce or tamari

In a frying pan (we like to use cast iron because it holds heat evenly) add cooking oil. Heat the oil on high. You want the pan to be hot, so that it blisters the peppers without making them too soft. When the pan is hot, toss the peppers in. Saute for 3-5 minutes, using tongs to stir occasionally. When the peppers have a nice blister to them, turn the heat off and add a splash of soy sauce. Mix quickly and remove peppers from the pan. This is great over a bed of rice or over creamy polenta.

Ali and Sara harvesting cucumbers. (Photo: Courtney Lancour)

Ali and Sara harvesting cucumbers. (Photo: Courtney Lancour)