7/23/25 Cool Mornings
At the moment, this cool weather is slooowing down our summer crops tremendously. I was sure we’d have tomatoes for you… today’s Summer Pint is Strawberries OR Shishitos (see last week’s newsletter for write up on Shishitos).
Produce Notes & Recipes
This Week’s Box
Little Gem Lettuce (Longer Table)
Baby Bok Choi
Kale: Red Russian (Classic) OR Toscano (Family)
Carrots
Summer Squash (SR) OR Eggplant (WC)
Pint: Strawberries (Classic) OR Shishito Peppers (Family)
Herb: Parsley (SR) OR Basil (WC)
Family: Broccoli
This week we have Little Gem Lettuce from Longer Table Farm. Some of the reason we have no lettuce is still the Skunk Family, but honestly, we also just didn’t plant as much in a moment last month. Thanks to Farmer Will and his crew.
At the moment, this cool weather is slooowing down our summer crops tremendously. I was sure we’d have tomatoes for you… today’s Summer Pint is Strawberries OR Shishitos (see last week’s newsletter for write up on Shishitos).
Baked Eggplant Parmesan (delish)
Cooking spray
1 1/2 cups panko bread crumbs
2 tsp. Italian seasoning
1 c finely grated Parmesan, divided
Kosher salt
Freshly ground black pepper
2 medium eggplants, sliced into 1/2"-thick rounds
3 large eggs
4 c marinara
2 c shredded mozzarella
1/3 c thinly sliced basil
Preheat oven to 425°. Line 2 large baking sheets with parchment paper and coat with cooking spray. In a shallow bowl, whisk panko, Italian seasoning, an 1/2 cup Parmesan; season with salt and black pepper. In another shallow bowl, whisk eggs with 2 tablespoons water; season with salt and black pepper.
Dip an eggplant slice into egg wash, then dredge in panko mixture. Arrange on prepared baking sheet. Repeat to coat all eggplant slices. Spray tops lightly with cooking spray.
Bake until softened on the inside, and golden and crisp on the outside, 30 to 35 minutes.
In a large baking dish, evenly spread 1 cup marinara. Add an even layer of eggplant slices, then pour 1 1/2 cups marinara on top. Sprinkle with 1 cup mozzarella, half of remaining Parmesan, and basil. Repeat process once more to use up all ingredients.
Bake until bubbly and golden, 15 to 17 minutes more.
Summer Squash Soup with White Beans and Kale
1 c finely chopped leek or yellow onion
3 cloves garlic, minced
2 tsp dried Italian seasoning (or parsley instead?)
3-6 summer squash, halved lengthwise and sliced ¼-inch thick (6 c)
2 15-oz. cans cannellini beans, rinsed & drained (3 c)
½ bunch kale, stemmed, cut into ½-inch strips (2 c)
2 Tbs lemon juice
¼ tsp sea salt
Freshly ground black pepper, to taste
Preheat a large pot or Dutch oven over high until a drop of water sizzles when added. Add leek, garlic, and Italian seasoning. Cook 3 minutes, stirring constantly.
Add squash, beans, kale, and 4 cups of water. Bring to boiling; reduce heat. Simmer, uncovered, 10 to 15 minutes or until squash is tender. Stir in lemon juice, salt, and pepper.
Grilled Bok Choi with Sesame Vinaigrette (Aggieskitchen.com)
To grill the bok choi simply toss them in a little vegetable oil (couple of tsp) and sprinkle with salt and pepper. Place them on a preheated grill over medium heat. Grill for a few minutes on each side until you see the vegetable soften a bit and start to char. Set grilled veggies on your plate and spoon dressing over them while still warm. Serve at room temperature.
Vinaigrette: ¼ c rice vinegar
¼ c vegetable oil
1 tsp sesame oil
½ tsp minced ginger
1 tsp dijon mustard
pinch salt and pepper
2 Tbs sesame seeds, lightly toasted
In a jar or air tight container combine all ingredients and shake vigorously until well combined.
Extra Shares
Flower Share: Focus on Zinnia! 🌸
Lettuce Share: Red Butter & Little Gems 🥬
Bunching Greens Share: Rainbow Chard 🌈
Eggs… 🥚yes we still have plenty!