July feels like august in more ways than just the temps. Our first asian eggplant is just getting going and we have just a enough to tesase you with. Leave the skin on this tender black eggplant and either throw it on the grill brushed with olive oil or slice it into thin coins and stir fry in a hot pan with very hot oil. Here’s a couple shots of eggplant and cucumber blossoms from this morning….
What’s in the Share….
Lettuce
Chard
Chickories
Carrots/Beets
Sweet Onions
Eggplant
Chinese Cabbage/Zucchini
Cucumbers
Jalapeños
What’s in Upic….
Peas-Snow and Snap
Beans
Flowers
Cherry Toms (just enough for field sampling)
