Hello CSA community, I hope you're enjoying the veggies thus far.  Week three of the CSA is going to be on the small side, so expect next week to be fuller.  Non the less I think you'll enjoy the variety of this week's share. 

Small shares:
Your choice between dinosaur kale, spigariello kale or swiss chard from French Farms
A mix of bell peppers and cubanelle peppers from Worden farms
Eggplant from Worden Farms
Dill from Worden Farms
Head lettuce from French farms
And tangerines!

Large shares:
Your choice between dinosaur kale, spigariello kale or swiss chard from French Farms
A mix of bell peppers and cubanelle peppers from Worden farms
Eggplant from Worden Farms
Dill from Worden Farms
Head lettuce from French farms
And tangerines!
Baby arugula from French Farms
Spaghetti squash from Worden Farms

A lot of you asked this mysterious leafy green in our kale bin.  Spigariello is a fancy variety of kale that produces beautiful wavy leaves with an almost velvety texture.  Compared to other kale, spigariello leaves are softer and nutty.  You can certainly enjoy this kale raw in a salad or lightly cooked for a more digestible meal.  Did you know that kale is high in oxalic acid?  That makes it not such a great veg to eat raw, especially in large quantities.  People often associate kale as super food ingredient in smoothies and juices, but in fact, too much raw kale is bad for your system.  Read this post, "Why You Shouldn't Eat Raw Kale" for more details and check out the great recipe for a healthy green smoothie that includes coconut milk, frozen fruit and a whole bunch of kale (they give instructions on boiling the kale first to reduce negative effects).

The tangerines in this week's share are not local, which is a bummer, but due to hurricane Irma most of the local fruit we usually like to include in the shares was wiped off the trees.  Hurricane Irma has caused millions of dollars in loss to South Florida agriculture and that is mostly in the fruit department.  The timing of the storm was pretty terrible for many fruit varieties which were hanging on tree limbs ripening.  I've got my eyes set on a few surviving specimens for you guys in the near future, but in order to include fruit this week I had to venture out of state. 

You're getting eggplant again because IT'S IN SEASON and these asian and small varieties are so flavorful and fun to cook.  This picture was posted on instagram by one of our most loyal members who also happens to be a great cook (a common coincidence).  He referred to it as nasu dengaku, which I had to google because I've never heard of it, but turns out to be a traditional Japanese miso glazed eggplant.  I found a beautifully pictured recipe on pickledplum.com and it seems like an easy peasy quicky dinner miracle.  You might need to make a trip an asian grocery, but who doesn't need an excuse to do that?!  I hope you try it and tell me all about it.