*exception, NO PASSION VINES
Summer Plant Sale!
You read that right — our Summer Plant Sale just keeps getting better.
All nursery inventory is now 50% off. 
Hurry in today for the best selection of trees, shrubs, annuals, and perennials!
Business Hours: 
Monday-Friday, 8-5:30, Saturday 8-5, Sunday 10-3

Summer CSA Week 12

Swiss Chard, Golden Beets, Summer Crisp Lettuce, Kohlrabi, Sage, Curly Parsley, Green Onions, , Savoy Cabbage, Collards, and Scallions

Use first (will keep about a week): Summer Crisp Lettuce, Sage & Curly Parsley
Store a little longer (about 2 weeks): everything else!

While your produce is super fresh, it has not been washed! Please take care to always wash your vegetables well before enjoying. Follow this link for a tutorial on  

   

Happy Week 12 of the Summer CSA!
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Baked Garden Tomatoes with Cheese
Yield: 6 Servings

INGREDIENTS

2 tablespoons extra-virgin olive oil
3 garlic cloves, chopped
 1 medium onion, chopped
1 3/4 pounds fresh vine-ripened or heirloom tomatoes, cut into 1/2-inch pieces
3 tablespoons chopped fresh chives
1 cup (packed) freshly grated Parmesan cheese
1 cup (packed) freshly grated Romano cheese
Two more ways to go: Add chopped fresh basil leaves and/or small cubes of mozzarella cheese. Or use yellow and green tomatoes with the red ones to add summer color.
PREPARATION
Preheat oven to 350°F. Oil 11×7-inch baking dish. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Add onion and sauté until soft, about 6 minutes. Add tomatoes, reduce heat to medium-low, and cook until beginning to soften, about 5 minutes. 

Mix in chives; season with salt and pepper. Transfer tomato mixture to prepared baking dish; sprinkle grated cheeses over. Bake until cheese melts and begins to turn golden, about 20 minutes.

 

This recipe is a little teaser, we will have tomatoes in two weeks.
One of Summer’s greatest treats, TOMATOES! 

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Here’s what we’re harvesting this week for our farmstand and farmers’ markets —

 

USDA Organic:
Beets
Cabbage    
Cabbage – Napa
Dandelion Greens
Herbs – Basil
Herbs – Chives/Garlic Chives
Herbs – Parsley (curly & Italian)
Herbs – Sage
Herbs – Thyme
Kale – Curly
Kale – Dinosaur
Kale – Red Russian
Kale – Southern Cross
Kohlrabi
Lettuce – Summer Crisp
Onions – green
Organic Mushrooms* (Mother Earth, Landenberg, PA)-
Portabella|Shiitake|Crimini|White Button
Radicchio
Scallions
Spinach – New Zealand Summer
Swiss Chard
Pesticide Free:
      Hummingbird Farms Hydroponic Tomatoes* (Ridgely, MD)
*not available in Annapolis and Lewes
 Shine On,
Vic, Mary, Bethany, & The Priapi Gardeners
 

 

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