A Box of Color

There is so much beautiful color in this week’s CSA share, we can hardly contain ourselves! From blueberries to cantaloupe to heirloom tomatoes, there is no shortage of summer delight in these boxes. We are especially excited about the wild tomatoes which are also known as currant tomatoes. Don’t let their tiny size fool you! These fingernail-sized gems pack a flavorful punch. Yes, they’d be perfect preserved or scattered into a salad but we’re placing bets on you eating most of them on the car ride home from Farmstand 

With this week’s blueberries, we’re thinking about this simple poundcake that can be enjoyed for dessert one night or even breakfast the next morning with a nice iced-latte. While we’re talking sweet treats, we don’t want to stop thinking about a dense carrot cake like this one from Martha Stewart, knowing our tender carrots add a sweetness all their own.

In the savory department, we have scallions and cipollini onions in this week’s share. We like what Chef Kenji López-Alt does with them here, turning them into a melty side dish and the perfect accompaniment to perhaps those fingerling potatoes. This sheet pan method will make short work of any time spent over the stove getting dinner together. Any leftover roasted onions would be terrific, sprinkled on top of the pizza dough from Corey Hinkel, layered with some gooey, nutty Emmenthaler cheese and griddled to golden brown. When leftovers sound this good, you kind of want to cook extra!

Finally, we want to thank all of you who came out to our Dahlia Day this past Sunday. As farmers, we invest our time, sweat and tears in the fruitful production of this piece of heaven in Harpersville, AL. Some times the yield is green and leafy, some times it is round and sweet-tasting fruit, but it is the dahlias that we grow for pure joy.