In the Box20070731_share.jpg

  • Sungold Tomatoes
  • Spaghetti Squash
  • Walla Walla Onions
  • Cucumber
  • Lemon Basil
  • Green Peppers
  • Zucchini & Patty Pans
  • Radicchio
  • Hot Peppers
  • Anise Hyssop or Lemon Balm

Sungolds are back. They took a week off when the weather got very nice and cool. Those 50 degree nights made for nice sleeping, but tomatoes won’t ripen when it is that cool. I hope we will now have a great supply of these little sugary treats.

Cucumbers finally began producing enough to put them in your boxes. They are very delicious.

Radicchio is also in your boxes. This looks like lettuce, but is not. It is actually a little bitter when eaten raw. I do like it cooked. The recipe in this newsletter is quite good.

lemon_balm.jpgYou each got either anise hyssop or lemon balm. Anise hyssop has purple flowers and a licorice flavor. Lemon balm has a strong lemon scent. Both herbs make great iced tea and I’ve included a recipe in this newsletter. Lemon balm is also good chopped and added to salads or cooked with fish. Anise hyssop can be used in desserts - especially cake frosting.

You got a small bunch of lemon basil. I like to sauté this up with Walla Walla onions, zucchini, patty pans, and peppers. Then I mix the veggies with hot pasta (or spaghetti squash) and add some good cheese. With a side salad, you have a great dinner.

And finally, you got your first spaghetti squash this week. Now spaghetti squash is not a true winter squash. It is in between the summer and winter squashes. However, I was truly surprised to watch them progress and realize that we need to harvest them. Usually, we harvest spaghetti squash at the end of August or beginning of September. It was odd to pick them before we picked any melons (which I hope to pick soon). I don’t know if the early harvest is due to the warm advanced growing season or the black plastic we planted the squash into. Probably both.

They are a delicious squash. Cut them in half or quarters and scoop out the insides. You can steam or bake them until a fork goes through the skin easily. Then scoop the flesh out of the skin. It is in strands like spaghetti (thus the name). You can eat it with tomato sauce, pesto or try the casserole recipe in this newsletter.

By the way, the heirloom tomatoes are starting to ripen. They will be in your boxes soon along with red peppers and more cucumbers.

This Week’s Recipes

Greenhouse Raising Party

This Saturday, August 4th is our greenhouse raising party. We will start at 2 pm and work until 7. Then we will have food and relaxation.

We have the bows up for one greenhouse. We need to put up the purlins and the baseboards. Also we could build and raise bows for the second greenhouse.

We need folks of all skill levels to help with the building project. If you want to do something else, you can help with the dinner preparations. Or I can find something to be weeded. It is also possible to just sit in the shade and cheer us on.

I need folks to RSVP so we can prepare the proper amount of food. If you can, bring a folding lawn chair for dinner.

Also if you have a cordless drill, ratcheting wrenches and a deep socket set, they would be helpful in the building process. 6 foot or 8 foot ladders would be nice as well.

So I hope you can join us. Children are welcome. (Riley will keep them all busy!). Please RSVP.