August

August is such a wonderful time of abundance, of fruit juice dripping down faces and of weeds. Oh the weeds. How can we compete with the fierce life force that are the weeds? Sometimes we can't, and they grow while we sit in bed worrying about them growing. They can can make us feel defeated and overwhelmed, but we must respect the power they have to cover the soil faster than anything we can plant. Oh August, oh weeds, let us eat tomatoes and peaches and just enjoy our incredible brief summer time.

Scenes from the farm: planting fall crops in the rain, very weedy carrots (eek!), buena mulata hot peppers, cherry tomatoes, heirloom tomatoes, and cultivating in the fall radicchio. Tammy after planting the fall crops!

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

Japanese Eggplant With Ginger And Scallions

Ingredients send grocery list

2 tablespoons canola oil

3 garlic cloves, minced

2 tablespoons ginger, minced

1-2 jalapenos, chopped

3 large scallions, chopped, green and white parts divided

1 1/2 pounds Japanese eggplant, sliced into thin rounds

3 tablespoons soy sauce

4 tablespoons rice wine vinegar

1 tablespoon sugar

1 tablespoon cornstarch

Directions

Heat canola oil over medium-high heat in a large skillet. Add garlic, ginger, jalapeños and white parts of scallions and cook for 2-3 minutes, until fragrant.

Stir in eggplant slices and cook for about 5 minutes, until eggplant has softened.

Meanwhile, combine soy sauce, rice wine vinegar, sugar and cornstarch in a small bowl. Once eggplants have softened, pour sauce into pan and bring to a boil, stirring to make sure all vegetables are coated. Reduce heat and cook for 5-6 additional minutes until sauce has thickened.

Remove from heat and top with scallion greens before serving.