August 2019, Week 2

August 2019, Week 2

Starting today, we'll begin hosting our weekly chile roast. We'll char our home-grown peppers over an open fire, giving them a sweet-smoky taste that goes with practically anything. Come grab a bagful! This will be Fridays from 5-9 PM and Saturdays from 10 AM-2 PM. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀


Artichokes - 2 lbs

Lemon Artichoke Chicken

Lettuce - one head 

Lettuce Salad with Tomato and Cucumber

Cabbage - one head 

Stuffed Cabbage Casserole

Armenian Cucumber - one cucumber

Armenian Cucumber Salad

Leeks - one bunch 
3 Leeks
3 tbsp. Olive oil
1 Lemon
½ tsp. Fresh chopped thyme
Salt and Pepper to taste
Preheat your oven to 450 degrees.

Cut the white stems off of the leeks, and remove any green outer leaves -- you'll mostly want the white part of the stem. Slice each leek in half lengthwise, and rinse the leek under running water to get rid of any dirt or sand held between the leaves. Place the leeks, cut side up, in a baking dish. Brush with olive oil,  and squeeze the juice from half of a lemon over the top. Sprinkle the chopped thyme over the leeks, and salt and pepper to taste. Bake for 20-25 minutes. Serve hot with fresh lemon wedges.

Pickling Cucumbers - one pound

Cucumber Dip

Apricots - 2 lbs 

Apricot Jam

Quickles - 3 jars
Our Market Manager Mallory has been waiting all year for the pickling cucumbers to come on! Her favorite way to eat them is to pickle them using Quickles. It's so quick and simple, all you need to do is put the cucumbers in a jar, pour in your Quickles concentrate and add water. Let it sit for a day or two in the fridge and you're ready to go! 

See you next week!

-The Simple Share Team