It's official!

We are officially Certified Organic!

It was a lot of paperwork and more than a little money, but it feels good to be legit.

Here's the share this week:

Head lettuce

Salad mix

swiss chard

celery

eggplant

shishito peppers

sweet peppers

eggplant

summer squash

cucumbers

ailsa craig sweet onions

cherry tomatoes

heirloom tomatoes

potatoes

beets

carrots

dill

parsley

cilantro

basil

Late-Season Ratatouille

http://www.takepart.com/article/2013/09/22/meatless-mondays-late-season-ratatouille

Serves 4

5 tablespoons extra-virgin olive oil

1 large red onion, chopped

fine sea salt and freshly ground black pepper

3 garlic cloves, thinly sliced

6 medium ripe tomatoes, chopped

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12 small eggplant

1 medium zucchini

Thai basil leaves

Cooked white rice

Heat 2 tablespoons of the oil in a large heavy skillet over medium high heat until hot. Stir in the onion, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until golden, 6 to 8 minutes. Stir in the garlic and cook until golden, 2 to 3 minutes. Stir in the tomatoes and cook, stirring occasionally, until tomatoes are broken down and slightly thickened, 8 to 10 minutes.

Preheat the oven to 425°F.

Halve the eggplant and slice the zucchini. Toss the eggplant and zucchini with the remaining 2 tablespoons oil, and 1/2 teaspoon each salt and pepper, then spread in one layer on a baking sheet. Roast eggplant and zucchini, turning occasionally, until golden in spots, 15 to 20 minutes total. Stir eggplant and zucchini into tomato mixture and season with salt and pepper to taste. Serve ratatouille sprinkled with basil and over rice.