You may have noticed that the shares are starting to reflect the downward slope of the growing season.  The shares tend to swell and get really big at the peak of the season around January and February.  With just 4 weeks left and volatile weather that fluctuates from cool to hot the variety of crops we have available are now starting to decrease.  We still have a great share this week and we'll continue to hook you up with awesome veggies until mid April, but you'll notice the down turn.

Worden Farm has grown a beautiful crop of Italian eggplant which the large shares got to enjoy last week.  This week everyone gets a taste!  Eggplant is definitely not loved by the masses like heirloom tomatoes.  They are tricky to cook and there's no option to eat them raw.  They require seasoning and proper cooking; otherwise they are just bitter.  Lately I'm a sucker for Bon Appetite and when it comes to eggplant inspiration they don't disappoint.  Trust me, click on this link to their 36 eggplant recipes that go way beyond baba ghanoush.  Eggplant goes really well with yogurt, cheese and/or pasta.  I love eggplant because during the week we don't cook much meat at our house and eggplant provides richness and earthiness in vegetarian meals.  It's the bacon of vegetables when done right.

 We're harvesting a radish relative for you this week.  Turnips, another "unpopular" vegetable that I should help you get inspired about.  I know why turnips get a bad rap, it's because the only turnip available for the past few decades were the big winter turnips that old people stew.  But there's been a turnip revolution in the West and small farmers have been growing Japanese "salad turnips" which are summery, small and sweet little balls of crunchy goodness.  They are amazing eaten raw in a salad with pretty much any kind of dressing.  They are naturally sweet so they don't need much dressing.  I also love to braise them with sausages and greens.  Just the other night (I harvested a handful of the turnips in the field to check for readiness) I cooked three turnips sliced into wedges like the ones in the picture with Proper Sausages and baby bok choi cut into halves.  It all went into a big cast iron skillet for 20 minutes and dinner was juicy, delicious and easy peasy. 

Small shares:
Salad turnips from our fields
Lemongrass from our fields
Italian eggplant from Worden Farm
Carrots from French Farm
Celery from French Farm
Lettuce mix from French Farm
Choice of herbs from French Farm and our fields

Large shares:
Salad turnips from our fields
Lemongrass from our fields
Italian eggplant from Worden Farm
Carrots from French Farm
Celery from French Farm
Lettuce mix from French Farm
Choice of herbs from French Farm and our fields
Purslane from our fields
Kale from French Farm
Extra carrots