Fall Flux!

11:38 PM derek 0 Comments

   This is a great time of year to witness change. Changes in weather, changes in vegetable varieties, and changes in staff. Our intern, Lucas, just left Sunday with kind words and a few hugs, he is heading to Senegal with the Peace Corps. We wish him safe travels and lots of luck. Adrian will return soon from her trip out west, and will be returning with her sister, Hannah, who will be lending us a hand while she's out here. More friendly faces to look forward to.
   We are working hard to get more planting in for the end of the Summer CSA and Fall CSA. The first signs of our work paying off are really showing with beautiful rows of beets, arugula, turnips and collards that may or may not be visible from outer space. Anyway this weeks box is out of this world lets take a look at it, shall we.

What's in the box? (an alphabetically organized experience)
Sungolds or Heirloom Tomatoes

Recipe Ideas

As cool as it may seem to getting, at least at night, its certainly still hot enough to try this cool, refreshing summer  beverage,  BEET LEMONADE!!


1 small beet, peeled and cut into chunks
1/2 cup lemon juice (approximately 5 lemons)
1/2 cup sugar
6 cups water, divided

1. Attach the shredding blade to a food processor and shred the beet chunks (you should end up with about 1 cup of shredded beets). Scoop shredded beets into a bowl and set aside. Remove food processor bowl from base and rinse out; replace the clean bowl onto the food processor and insert the regular processor blade. Add shredded beets, lemon juice, sugar and 1 cup of water and process until smooth.

2. Strain beet mixture through a sieve into a large bowl, pressing with the back of a spoon to extract as much liquid as possible. (You should end up with about 2 cups of liquid.) Transfer liquid into a pitcher and dilute with remaining five cups of water.  Taste and adjust sugar or water levels to taste, and refrigerate before serving.  

Recipe from saveur.com

Echollective twists,
Try adding ginger to the shredded beet and using honey as your sweetener.

Peach, Mozzarella, and Basil Salad


Serves 4| Hands-On Time: 10m| Total Time: 10m


  • ripe peaches (peeled, if desired)
  • 1  cup  fresh basil leaves, torn
  • 8  ounces  fresh mozzarella, cut into 1-inch chunks
  • 2  teaspoons  extra-virgin olive oil
  • 1/4  teaspoon  kosher salt
  • 1/8  teaspoon  black pepper


  1. Cut each peach into 6 to 8 wedges, then cut each wedge in half crosswise.
  1. In a large bowl, combine the peaches, basil, and mozzarella. Drizzle with the oil, sprinkle with the salt and pepper, and toss. (You can cover and refrigerate the salad for up to several hours.) Serve cold or at room temperature.  
Recipe from realsimple.com
The Echollective twist, 
Try adding Thinly sliced Kale and Sungolds 
3 med. yellow summer squash, sliced
4 tbsp. flour
1/4 tsp. pepper
1 c. grated cheddar cheese
4 tbsp. butter
1/2 tsp. salt
2 c. milk
1 sm. chopped onion
Boil squash and onion 5 minutes. Drain and place in casserole dish. Melt butter in top of double boiler. Add flour and seasonings. Stirring constantly, add milk a little at a time. Cook until thickened. Add cheese and stir until melted. Pour over summer squash. Bake at 350 degrees for 15 minutes
Recipe from cooks.com
The Echollective Twist 
Add whole sungolds to the top and add parmesan cheese  both before baking for extra color
One again this is Will covering for Adrian enjoy the food!

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