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Recipe: Summer Garden Ratatouille

2 onions, chopped
4 cloves garlic, minced
1 bay leaf

Saute in 3 tablespoons oilve oil about 5 minutes

1 medium eggplant, chopped
1 ½ tbsp fresh basil
1 tbsp resh rosemary
1 ½ teaspoons salt
1 teaspoon fresh majoram, chopped (or ½ teaspoon dried)

Add, cover and cook over medium heat, stirring occasionally, until eggplant is soft, about 15-20 minutes

2 summer squash, chopped
2 red peppers (Carmen would be best)
2 cups chopped tomatoes

Add and simmer until peppers and squash are tender, about 10 minutes. Serve over pasta or polenta sprinkled with chopped fresh parsley, olives, or freshly grated Parmesean cheese

Recipe written by Sarah Myers, Linda Herr, and Joan Kreider 

SNEAK PEAK     WEEK 1            Winter  Week 1  January 16th, 2018

       SNEAK PEAK - WINTER WEEK 1   FIRST DELIVERY OF 2018   The first delivery of the 2018 Winter Season will arrive this week.   In the box you will find:  

Tomato Mountain Newsletter - Week 42 | Fall Week 12 - Last week of 2017!December 13th, 2017

 12/13/2017 CSA NEWSLETTER   Whats in the box?!    BEETS, SHALLOTS, CARROTS, BOK CHOI, NAPA CABBAGE, WHOLE ROASTED TOMATOES   THE REMAINDER OF THE THYME PLANTS WILL BE DELIV

SNEAK PEEK - Week 42 | Fall Week 12 - LAST SHARE OF 2017!!December 11th, 2017

WEEK 42 | Fall Week 12 SNEAK PEEK   LAST SHARE OF 2017!!     Whats in the box?!    CHINESE CABBAGE, BEETS, SHALLOTS, CARROTS, BOK CHOI, WHOLE ROASTED TOMATOES 

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