I believe that the term is grin and bear it?  The crew is giving it their all in spite of how awful the conditions are, though we're shortening workdays as needed.   There's good stuff to be harvested and plants that need to live, but I'm also fond of the people we work with. On this morning's list--Eggplant!  We tried making a push to grow it this year, and the first round of picking will be for sale in the farmstand this week.  You have to celebrate the small victories, right?

If you pre-ordered freestone peaches over the weekend, be sure to pick them up at the farmstand during our regular hours this week (I have 5 only cases to spare if anyone meant to order).  We have pre-sold about 90% of what would fit in the delivery van on the peaches (good work, folks), so a round of gorgeous Goosetail Fire Dapple Pluots will be part of the CSA this week instead.  Sweet Dream Peaches are on the CSA menu for next week--not to worry!

Saturday, August 25th will be our last Puyallup Farmers Market of the year, so everyone is welcome to come out to the farmstand to shop with us on Saturdays through September.  Though we won’t return until the Spring, the Puyallup Market continues through mid-October.  If you’re in and around Pioneer Park, be sure to support those vendors whether you’re picking up fall produce or a tasty Grilled Cheese sandwich from Doug and Dave at Griddlers on your way to or from the fair!

IN THE FARMSHARES THIS WEEK:

Bunched Beets, Lettuce, Cucumbers, Zucchini & Summer Squash, Tomatoes and/or Tomatillos, Fire Dapple Pluots, & Jalapeno Peppers.
 

SEASONAL RECIPES & TIPS:

15 DELICIOUS WAYS TO USE TOMATILLOS ANY TIME OF DAY - THE KITCHN

BEET, CUCUMBER & FETA SALAD WITH BASIL
Things I Made Today

• olive oil
• 1 lb beets, trimmed and cut into bite size pieces
• salt and pepper
• 1 large cucumber, quartered and cut into bite size pieces
• 4 ounces feta, crumbled
• ¼ cup basil, chopped
• ¼ cup olive oil
• 2 tablespoons lemon juice
• 2 tablespoons red wine vinegar
• salt and pepper to taste

CONTINUE TO RECIPE

TOMATILLO SALSA VERDE
Simply Recipes

• 1 1/2 lb tomatillos
• 1/2 cup chopped white onion
• 2 cloves (or more) garlic (optional)
• 1/2 cup cilantro leaves
• 1 Tbsp fresh lime juice
• 2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped (you can use whole for more heat if you want)
• Salt to taste

CONTINUE TO RECIPE

SUMMER SQUASH GRATIN
Smitten Kitchen

• 2 pounds summer squash
• Salt
• 1 1/2 cup fresh breadcrumbs
• 3 tablespoons unsalted butter
• 3/4 cup thinly sliced shallots (from 4 to 5 medium)
• 1 cup grated gruyere cheese
• 1/4 cup salsa verde (linked recipe)
• Freshly ground black pepper

CONTINUE TO RECIPE

ROASTED BEET & PEACH SALAD
The Roasted Root

• 3 cups small beets roasted and chopped (about 1.5 )
• 1 peach pitted and sliced
• 1 pluot pitted and sliced
• 5 ounces mixed greens
• 3 tablespoons balsamic vinegar
• 2 tablespoons walnut or olive oil
• 1 teaspoon stone ground mustard
• 1 teaspoon honey
• 1/3 cup to ½ blue cheesecrumbled*
• ¼ cup walnuts roasted and chopped