August 19th, 2009 by Margie

Dear Vegetable Husband Customer,

This week we say hello to eggplant for the first time this year.  There are some nice recipes already on the website so if you have not tried one, check it out.  We also have a lot of the sweet peppers and we will continue to have sweet peppers each week for a bit.  For this reason, this week’s recipe will make good use of them.  Last night I made a nice sauté of the left over peppers with garlic and added them to some already stewed tomatoes (I always throw in the crock pot the ugly or over ripe tomatoes).  All this over pasta with a little cheese (I confess) was a great supper on the fly!

I am almost done with all the details for our upcoming pilgrimage to the farms.  This will be such a fun trip for us to celebrate with all of you.  Great food, wonderful farmers, champagne and us!  What more info do you need?! (grins)  You will be the first to know as soon as I confirm everything this week.

We have loads of food starting to come in as we round the corner of summer season.  Our lettuce this week is so delicate and tasty.  Steve Miller’s farm grew this and the arugula for us.  Once again, I got out myself and harvested the figs at a farm in Mableton.  Well, my dad helped a little until he started saying I was working him too hard.  I don’t want to get in trouble with the seniors.  I hope to offer fruit again next week and maybe something different.

I always want your feedback so if you love or hate some of the crops, let me know.  The farmers like hearing good stuff sometimes too.   I got us as much of the small tomatoes as I possibly could this week because so many of you have told me how much you love them.  We will have them for a couple of weeks, or we hope to, nature willing. Below is your list of goodies for this week:

Mixed small tomatoes (sun gold & roma)
sweet peppers
carrots
eggplant
potatoes
lettuce
arugula
figs
basil

Please look for my email later this week with details on our fall trip to the farms!  Have a beautiful week and remember I am always happy to TALK FOOD!

Namaste,
Margie Thorpe