Week 13







2 lb.


3 lb.


Cherry Tomatoes

1 pint


2 pints


Japanese Eggplant

1 lb.


2 lb.


Green Peppers

.66 lb.


1.33 lb.






















Recipe Of The Week

Grilled Eggplant and Cherry Tomatoes

1 teaspoon minced garlic


2 tablespoons chopped thyme or basil

2 tablespoons red wine vinegar

1 egg white

about 5 tablespoons olive oil, divided

freshly ground black pepper

1-1 ½ pounds eggplant

12 cherry tomatoes, halved

1/4-1/2 cup freshly grated Parmesan

To make the dressing, mash garlic with a 1/4 teaspoon of salt to make a paste. Combine with the thyme or basil and egg white. Whisk in 4 tablespoons of olive oil and season with pepper. Heat coals on the outdoor grill. Cut your eggplant lengthwise, brush with olive oil and grill until tender, 3-5 minutes per side. Cool to room temperature and slice into 3 inch strips. Toss eggplant, tomatoes, cheese and dressing in a large bowl, season with salt and pepper to taste!

 What’s Going On?

Well, how about another class at ACME next Saturday, July 29th at 10pm? Send me an email if you are interested in attending. We will be focusing on Eggplant! This is just the start of the eggplant season, but watch out, there is going to be plenty of this yummy bright purple crop to come. The plants look great. ALSO, email me if you would like to receive green tomatoes in your share next week (NOT in place of ripe ones, I mean in addition to). I will include a recipe for fried green tomatoes. 

Produce Info:

So, the eggplant is Japanese Eggplant, which means that due to its shape and tenderness it does not have to be salted as one may be accustomed to doing. All you have to do to eat the eggplant is cut it up and cook it. You really need to eat the skin, because it is so good! No peeling, no fuss. It is really tasty stuff. I never liked eggplant until I grew the Japanese, now I am totally into it.

What To Look Forward To....

I promise, one of these days we will have basil. I will venture and estimate of two weeks. Once we have it I promise to give you a whole lot. You can also look forward to more cantaloupe. We went through the first planting pretty quickly, as they all came on in basically one week. Luckily, I have two more plantings in the ground, and they look good. We will have watermelon here at some point as well. I am not sure when, as I may lose the first planting and we may have to wait until the second.  The tomatoes are coming on strong, and should continue to do so. The eggplant as you can see is starting and we will have a bunch of that. More potatoes to come, we just harvested winter squash so we will have that in a bit. Leeks are waiting in the ground, and we have more garlic on hold. Cucumbers and squash are taking a break but we should see them again. The peppers are just barely starting to turn, so we should have colored bells in about two weeks, as well as some Pablanos and Serranos. Summer is so much fun. Let me know if you have any thoughts, questions or concerns. Thanks! Elise.