Hello!
Welcome to Week 10!
Thank you to all of you that came out to the Second Annual Farm Tour last Saturday! We enjoyed seeing you on the farm and showing you where your food is grown. Our many conversations about our food system, locally grown food, pasture vs. free range chicken, farm land in Lake County, what farmer's markets mean to us and all the different interests all of you have really shows us your support. As you applaud us we applaud all of you for stepping out of the grocery stores and supporting your local farm. Thank you!
Here are some of the many pictures from the tour. I can't fit all of them in this newsletter but will include them in my future writings. Enjoy!
Our youngest member, 4months old, Aliana Roubitcheck from Chicago. 
Harvested just for you:
Tomatoes: Striped German, Black Ruffles, Rose, Big Beef, Ibsen Gold
Nadia or Beatrice Eggplant
Fresh Basil
Garlic
Summer Color Carrots
Mustard Greens
Leeks
Pasture Raised Eggs
Seasonal Fruit Share:
Peaches
Purple Plums
Paula Red Apples
Sweet Granite Cantaloupe
Arava Melon
The Sweet Granite Cantaloupe and Arava Melon is grown by our friend farmer Peter Klien of Seedling Fruit in South Haven Michigan. Among his 81 acre farm filled with 70+ varieties of apples he grows beautiful melons that we didn't want you to miss! On Peter's recipe page you'll find a great ice cream base recipe for your fruit as well as a recipe for apple infused vodka. Cheers!
Leeks resemble an over grown green onion with a sweeter and more delicate flavor than an onion. Remove most of the greens from the top and peel away the outer tough portion. I usually start by cutting the leek in half lengthwise and then decide how thick or thin the pieces should be.
Our very own pasture raised eggs! We share the bounty of our farm fresh eggs once a season. Many of you have been enjoying our farm fresh eggs and know how rich and wonderful they are, for those of you who haven't tried them yet here is your chance to get hooked and not look back to the other side of the fence. Roasted tomatoes, crispy leeks and a fried egg, it's not just for breakfast at our house.
Eggplants are one of my favorite plants grown on the farm. Among the green leaves and stems glows a magnificent hue of purple. With it's unique oblong shape the deep purple eggplant is called Nadia. The more pale purple hue and round in shape is called Beatrice. It will be a suprise to see which is in your share this week! They may have a slight difference in flavor but share the same pleasant bitterness and spongy texture. If you don't plan to use this right away store it unwashed and uncut in a plastic bag in your fridge. Once you're ready to use it peel or don't the skin and let it rest with a good amount of salt to eliminate some of the water. You're on your way to cook it as you wish. Here is a great Grilled Eggplant and tomato sandwhich to enjoy!
Your farm crew: from left to right, Michael, Armando, Wes, Tania, Fransicso, Joe and Chris.
Enjoy the bounty!
Your farmers,
Tania and Chris Cubberly
