- Romaine lettuce
- Acorn squash - "Winter squash" has come early this year! Store your squash somewhere cool and dry, and it will last until the fall/winter months.
- Sweet corn - One of our most challenging and most rewarding crops to grow, this year's sweet corn is delicious (trust us, we eat it in the fields for a snack!). To grill, simply soak water (with husk on) for 10-20 minutes prior to grilling along side your dinner.*
- Cherry/Salad tomatoes
1 7-to 8-ounce package feta cheese, cut into 1/2-inch cubes 2 tablespoons extra-virgin olive oil plus additional for drizzling 1 tablespoon minced shallot 1/2 teaspoon chopped fresh oregano 1 pound large cherry tomatoes 12 pitted Kalamata olives, halved lengthwise Toss cubed feta, oil, shallot, and oregano in small bowl. Season with salt and pepper. Cut 12 tomatoes crosswise in half. Scoop out tomato pulp with melon baller or small spoon. Place tomatoes, cut side up, on serving plate. Sprinkle with salt and pepper. Stuff hollowed cherry tomatoes with marinated feta. Slide in olive half alongside cheese. Drizzle with additional olive oil. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
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- Arugula Mix - A mix of mostly arugula with Asian greens, mustard & baby kale. Try it in this recipe:
Open-Face Bacon-and-Egg Sandwiches with Arugula Bon Appétit | March 2007
5 bacon slices, halved crosswise 1 (4-inch) square ciabatta or focaccia bread, halved horizontally 3 tablespoons olive oil, divided 4 large thin tomato slices 1 small shallot, chopped 1/2 tablespoon white wine vinegar 1 cup (packed) arugula 2 large eggs Parmesan cheese shavings Cook bacon in heavy large skillet over medium-high heat until brown and crisp; transfer to paper towels to drain. Wipe out skillet. Brush cut sides of bread with 1 tablespoon oil. Place bread, cut sides down, in skillet. Cook over medium heat until golden, about 3 minutes. Place 1 bread square, golden side up, on each of 2 plates. Top each with half of bacon, then 2 tomato slices. Whisk 1 tablespoon oil, shallot, and vinegar in medium bowl to blend. Season dressing with salt and pepper. Add arugula and toss to coat. Heat remaining 1 tablespoon oil in same skillet over medium heat. Crack eggs into skillet. Sprinkle with salt and pepper. Cook until whites are set and yolks are cooked as desired. Top each bread stack with egg, then arugula and cheese. Yield: Makes 2 servings |
- Yellow Potatoes
- Cippollini Onions
- Golden & Chioggia Beets
| Name: | Goat Cheese and Beet Crostini |
| Ingredients: | Beets: ¾ pound beets (about 2 medium or 4 small) 1 cup water 1 tablespoon balsamic vinegar 1 teaspoon grated lemon rind 1 teaspoon fresh lemon juice ¼ teaspoon sea salt ¼ teaspoon freshly ground black pepper
Cheese spread: 5 ounces fresh goat cheese 1 tablespoon mayonnaise freshly ground black pepper 1 garlic clove, crushed 24 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted |
| Directions: | Preheat oven to 375°. To prepare beets, leave root and 1 inch of stem & scrub with a brush. Place in saucepan & cover with cold water. Simmer for about 30 minutes or until just tender when pricked with a fork. Drain, cool, & rub off skins, tops & roots. Cut beets crosswise into 1/8-inch slices. Should have about 24 slices. In a medium bowl combine the vinegar, rind, juice, salt and 1/4 teaspoon pepper. Add sliced beets; toss gently to coat.
To prepare cheese spread, combine goat cheese, mayonnaise, pepper, and garlic in a small bowl. Spread each baguette slice with 1 teaspoon cheese mixture; top with 3 slightly overlapping slices of beet. |
| Source: | www.capriolegoatcheese.com |
- Garlic
- Basil
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