Week 24 September 20th/21st

Recent visit to Clubhouse Gardens and Crighton’s Farm.

The Clubhouse. Apparently no girls are allowed but Bill made an exception for Lydia and Karlin.
Lydia and Bill at Clubhouse Gardens
Seed for next year will be in the ground before too long.
The back side of the Clubhouse (where your garlic cures).
Chris and James Crighton in the fields at their farm.
Chris and James grow ginger in pots in their greenhouse.
And tumeric!
The Crighton's horse, Byler.




~ 4 ounces goat milk chevre, River View Dairy

~ 1/3# arugula, Nu Way Farm, CF

~ 3# Bosc pears, Dawson’s Orchards

~ 1.5# sweet white onions, Blue Goose Farm

~ rosemary, Goose Creek Gardens, CNG

~ eggplant, Clarion River Organics, OG

~ 1# mixed color Roma tomatoes, Weeping Willow Farm, CF

~ green or red cabbage, Crighton’s Farm OR Blue Goose Farm, CF

~ 6 poblano peppers, Clarion River Organics, OG


~ 4 ounces goat milk chevre, River View Dairy

~ 1/3# arugula, Nu Way Farm, CF

~ 2# Honeycrisp apples, Kistaco Farm

~ 4 ears sweet corn, Weeping Willow Farm, CF

~ 1# mixed color Roma tomatoes, Weeping Willow Farm, CF

~ 1# sweet white onions, Hostetler’s Farm, CF

~ beet bunch OR mixed salad tomatoes, Hostetler’s Farm, CF or Golden Harvest Farm, CF

~ chives, Goose Creek Gardens, CNG

~ eggplant, Matthew’s Farm

~ 3 sweet banana peppers, Matthew’s Farm

OG- Certified Organic                                                              CNG- Certified Natural Grown                                                   CF- Chemical Free

-------------------------------------------------------------------------------------------------------------------------------------------------------------------------- This week  you should slow roast your Roma tomatoes and serve them with a little goat cheese on toasted bread.  You absolutely should! 

Slow Roasted Tomatoes

Roma tomatoes
Whole gloves of garlic, unpeeled (optional)
Olive oil
Herbs such as thyme, rosemary or ground coriander (optional)

Preheat oven to 200°F. Halve each Roma tomato lengthwise and arrange on a baking sheet along with the cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle herbs on, if you are using them, and a light dose of salt and pepper.

Bake the tomatoes in the oven for 6-9 hours. (I like to put them in the oven at bedtime and voila! they are ready when you wake up). You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes.

Either use them right away or let them cool, cover them with some extra olive oil and keep them in the fridge for the best summer condiment, ever. And for snacking.


Baba Ganoush

*adjust this recipe to use the amount of eggplant that you have.

I like my Baba Ganoush super-smoky, and leave the eggplants on the stovetop for a good 10 to 15 minutes, but for most people, that’s probably too much. Five or so minutes, until the skin gets a bit charred, is probably right for most “normal” folks. If you have smoked salt, you can use that to give it another hit of smoked flavor, too.

Sometimes I add a pinch of ground cumin. If you do, please just add just a bit. Baba Ganoush shouldn’t taste predominantly of cumin, which can quickly overwhelm.

3 medium-sized eggplants
1/2 cup tahini (roasted sesame paste)
1 1/4 teaspoons coarse salt
3 tablespoons freshly-squeezed lemon juice
3 cloves garlic, peeled and smashed
1/8 teaspoon chile powder
1 tablespoon olive oil
a half bunch picked flat-leaf parsley or cilantro leaves

1. Preheat the oven to 375F (190C).

2. Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner and as the skin chars, turn them until the eggplants are uniformly-charred on the outside. (If you don’t have a gas stove, you can char them under the broiler. If not, skip to the next step.)

3. Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they’re completely soft; you should be able to easily poke a paring knife into them and meet no resistance.

4. Remove from oven and let cool.

5. Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth.

6. Taste, and season with additional salt and lemon juice, if necessary. Chill for a few hours before serving. Serve with crackers, sliced baguette, or toasted pita chips.

Storage: Baba Ganoush can be made and refrigerated for up to five days prior to serving.


Arugula and Pear Salad With Maple Vinaigrette

From Real Simple magazine

Serves 4| Hands-On Time: 20m | Total Time: 20m


  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons extra-virgin olive oil
  • 8 cups arugula leaves
  • pear, unpeeled, thinly sliced (I think apples would also work well if you got apples in your box this week)
  • 1/2 cup (3 ounces) blue cheese, crumbled (or try using the goat cheese from this weeks box!)


  1. In a small bowl, whisk together the maple syrup, mustard, vinegar, salt, and pepper. Whisking constantly, slowly add the oil; set aside.
  2. Arrange the arugula on individual plates and top with the pear and cheese. Drizzle with the vinaigrette.


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