Monday, August 26, 2013

hello! This week we have added a half a baguette and half a dozen eggs for you to sample at no charge. The baguette is made in-house and baked off a couple of hours before it goes in your basket. The eggs are free range, organic and the chickens are raised humanely. You can add these items on to your baskets!

1 dozen organic free range eggs- $6.50
1 whole baguette-$3.00

Please email Michelle with your add on orders at

Produce List for the Week of August 26th

Heirloom Tomatoes
Red & Sun Gold Tomatoes
Purple Bell Pepper
Green Bell Pepper
Anaheim Pepper
Jalapeño Peppers
White Eggplant
Purple Eggplant
Black Eggplant
Lebanese Squash
Crookneck Squash
Red Onion
Dapple Dandy Pluot
Flavor King Pluot
Flavor Grenade Pluot
Emerald Pluot
Regal Pearl WN
Kaweah Yellow Peach
August Brite YN
White Peach
Thompson and Scarlet Royal Grapes
French Melon
The recipe for this week is a refreshing cold tomato-thyme soup!

Cold Tomato-Thyme Soup


5 tablespoons olive oil (preferably extra-virgin)
2 cups finely chopped onions
3/4 cup finely chopped peeled carrots
2 1/2 teaspoons finely chopped garlic
1 bay leaf
3 pounds ripe tomatoes, halved, seeded, chopped (about 5 cups)
3 cups canned low-salt chicken broth
3 tablespoons finely chopped fresh thyme or 1 tablespoon dried
Fresh thyme sprigs (optional)
Heat 4 tablespoons oil in heavy large pot over medium heat. Add onions, carrots, finely chopped garlic and bay leaf. Cover; cook until carrots are tender, stirring occasionally, about 10 minutes. Add tomatoes. Cover; cook until tomatoes release juices, about 10 minutes. Uncover; cook until juices evaporate, stirring often, about 20 minutes. Add broth and chopped thyme. Partially cover pot and simmer until mixture is reduced to 6 cups, stirring occasionally, about 10 minutes longer.
Cool soup slightly. Discard bay leaf. Puree half of soup in blender. Stir into soup in pot. Season with salt and pepper. Chill uncovered until cold, then cover. (Can be made 1 day ahead. Keep chilled.)

Divide cold soup among bowls.
Garnish with thyme.

Bon Appétit, July 1997,

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