A Note from Farmer Al: August 12, 2019

Dear CSA members, 

Last nights dinner was all about Frog Hollow Farm fruits and vegetables. For starters, Becky prepared a succulent salad of ripe peaches, tomatoes, and cucumbers, with a dressing created by Mario. She cut everything into thick 1 1/2 " squares or chunks, which are very satisfying to eat...thick and substantial. The dressing was mayonnaise, buttermilk, vinegar, salt (see this week's recipe).  No oil. Sweet, tart, tangy, and juicy, this salad was so compelling and delicious that I couldn't stop eating it.

The main course was eggplant parmigiana. All ingredients except the two cheeses were from the garden - eggplant, tomato sauce, basil, garlic, and herbs. It was quite simply the best I've ever had. 

The side dish was a medley of our peppers, mostly Jimmy Nardellos. Becky blisters them first which seems to intensify their peppery flavors, then sautés them in our olive oil. These peppers were the perfect side dish for the eggplant parmigiana. 

After dinner? No dessert necessary...too full! But tonight Becky's making apple pie with our Gravenstein apples. I may just have skip dinner and focus on dessert.