We have a lot of great produce in the bags for you this week. Our green bean crop is really starting to produce so we were able to include a large quantity of beans, and we hope to include more over the next few weeks. We’re trying to squeeze the last bit of production out of many of our summer crops, which are becoming stressed by the changing temperatures and recent rainfall. This time of year really puts our crop management skills to the test, and we hope to carry our tomatoes, peppers, eggplant and winter squash along for a few more weeks or months. The leafy greens are becoming more tender as the weather cools down, and we hope to include more variety of greens as the fall season continues. Have a great week!

Fresh Salad with Homemade Thousand Island Dressing

Rinse salad greens, then add to serving bowl. Dress with homemade Thousand Islands dressing, and add additional garnishes if desired. 

To make dressing combine 1⁄2 cup mayonnaise, 2 Tbsp ketchup, 1 Tbsp white vinegar, 2 tsp sugar, 2 tsp sweet pickle relish, 1 Tbsp finely chopped scallion, 1⁄2 tsp salt, and 1/2 tsp black pepper.


Lemon-Garlic Green Beans


Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add 2 Tbsp butter to green beans, and 3 cloves of garlic minced; cook and stir until butter is melted, 2 to 3 minutes. Add the juice of 1/2 lemon, salt and pepper to taste.


Mexican Spaghetti Squash Bowls

Cut spaghetti squash in half, then scoop out the seeds from the cavity and place squash halves on a rimmed baking sheet with water at the bottom. Bake at 450F for about 45 minutes or until squash is tender. Scoop squash flesh out of skin and add a large mixing bowl. Mix with 1/2 cup cooked black beans, 1/2 cup sweet corn, 1/2 lb cooked chorizo or beef with Mexican seasoning, 1 cup cheddar cheese, and salt & pepper to taste. Serve in a bowl or burrito with sour cream, chopped green scallions, and cilantro.


Tomato Gratin

Preheat oven to 425°F.

Add 2 Tbsp melted butter evenly over the bottom of a cast iron skillet. Scatter 1 large thinly sliced scallion and 3 cloves of minced garlic over bottom of a cast iron dish; then place tomatoes over top in slightly overlapping rows. Season with salt and black pepper; drizzle with1 Tbsp balsamic vinegar and 1 Tbsp finely chopped basil (optional).

Combine 2 Tbsp Parmesan cheese with 2 Tbsp panko bread crumbs and sprinkle over tomatoes.

Bake until tomatoes are bubbling and top is lightly browned, about 15 to 20 minutes (then place under broiler for 1 minute for extra browning, if desired).


Pickled Beets

Boil beets until tender, then allow to cool and peel. To make the brine heat 1 cup water, 1 cup apple cider vinegar, 1/3 cup sugar, and 1 tsp salt. Stir liquid until sugar has dissolved, then remove from heat and combine with beets in a mason jar, or other glass container with a lid. Cover and set aside for several hours (or up to 24), then transfer to the refrigerator and allow to pickle for anywhere from 5 days to a few weeks.


The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.

Fresh Salad with Homemade Thousand Island Dressing Lemon-Garlic Green Beans Mexican Spaghetti Squash Bowls Tomato Gratin Pickled Beets
tomatoes all
salad greens all
beets all
spaghetti squash all
green beans all
scallions 1 Tbsp 1 Tbsp 1 large
hot peppers
Fresh Salad with Homemade Thousand Island Dressing Lemon-Garlic Green Beans Mexican Spaghetti Squash Bowls Tomato Gratin Pickled Beets
mayonnaise 1/2 cup
ketchup 2 Tbsp
white vinegar 1 Tbsp
sugar 2 tsp 1/3 cup
sweet pickle relish 2 tsp
butter 2 Tbsp 2 Tbsp
garlic 3 cloves 3 cloves
lemon juice 1 Tbsp
cooked black beans 1/2 cup
sweet corn 1/2 cup
chorizo or beef with Mexican seasoning 1/2 lb
cheddar cheese 1 cup
sour cream to taste
cilantro 2-4 Tbsp
balsamic vinegar 1 Tbsp
fresh basil 1 Tbsp
Parmesan cheese 2 Tbsp
panko bread crumbs 2 Tbsp
apple cider vinegar 1 cup