Not only is the weather stuck on replay, so is our menu.  The latter is not a complaint though. We love this time of year and when its’ gone we grieve until its return next year.

With simplicity and minimalism built in to the whole dining experience in our house, I want to share some the recipes we’ve been enjoying

Toasty tomato and cheese sandwich. That’s it! So simple! Toasty crusty bread, cooper cheese (our cheese of choice) and juicy ripe tomatoes. Customize your add ons: lettuce, pesto, mayo, bacon; sky is the limit here.

Another favorite is Oven Roasted Ratatouille. I love one pot dishes. It is usually served as a side dish with dinner, but is also eaten as a meal of its own accompanied by pasta, rice or bread. The idea of roasting or sautéing each vegetable separately; does not excite me. Meet my version of ratatouille.

Chopped eggplant, tomatoes, zucchini, and peppers tossed with minced garlic and herbs. Add in seasoned croutons and top with melty mozzarella cheese.  Bake and enjoy.

A new one we tried today was Spaghetti Squash Boats

Cut spaghetti squash in half, scoop out seeds. Season insides with pepper. Sprinkle some mozzarella cheese in cheese in bottom of boats. In a separate bowl mix 1 cup heavy cream, 5 cloves of crushed garlic, herbs or choice and ½ cup of water with 1 bouillon cube. Pour mixture into boats. Bake for about 1 hour. Allow squash to cool and scrape strands down and enjoy.


What are our CSA members making? Celery soup, pickled okra, tomato sauce for canning, pickled mustard eggs, mustard beans, zucchini relish, roasted okra, grilled eggplant, dehydrated cherry tomatoes and baba ganoush. Share with us what you’ve been doing.

This weeks share

Sweet corn

Spaghetti squash




Maris piper potatoes

Hot peppers

Sweet peppers

Melon/watermelon **




Patty Pan squash**

** in choice quantities