Tales of August

We are drowning in tomatoes, the peppers have finally ripened and the eggplant is huge! It must be August. The fall crops are coming in great but unfortunately the lettuce gods and goddesses have punished us again by sending a troop of deer through our just ready heads of greens a day before harvest. Even with an 8 ft tall fence, the deer can take down a crop in one night - the price we pay for growing the most delicious food, I guess. So, alas we must wait until the next succession of lettuce to enjoy salad from the farm. We are as sorry as anyone. But we shall enjoy tomato basil salads and sandwiches until then!

The Share:

Cabbage

Summer Squash

Cucumbers

Fingerling Potatoes

Eggplant

Fairytale Eggplant

Sweet Peppers

Shishito Peppers

Hot peppers

Onions

Cherry Tomatoes

Large Tomatoes

basil

Scallions

Beets

Carrots

Purslane

Cucumber-Cabbage Slaw

https://www.foodnetwork.com/recipes/food-network-kitchen/cucumber-cabbage-slaw-5312774

Ingredients

1/4 cup mayonnaise

1/4 cup sour cream

3 tablespoons white wine vinegar

2 teaspoons sugar

1 teaspoon celery seeds

1/2 teaspoon hot sauce

Kosher salt and freshly ground pepper

1/2 head green cabbage, shredded (about 8 cups)

2 English cucumbers, sliced into half-moons

2 carrots, grated

2 scallions, sliced

Directions

Whisk the mayonnaise, sour cream, vinegar, sugar, celery seeds, hot sauce, 1 teaspoon salt and a few grinds of pepper in a large bowl.

Add the cabbage, cucumbers, carrots and scallions; toss. Season with salt and pepper.

Photograph by Ryan Dausch