How about that beautiful weekend? I sure did need that, just as a reminder that it can be very pleasant to be outside working when it's cooler than 120 degrees!! Just gorgeous, hope you all were out and about and enjoying.

I have to be in Columbia this Wed and Thurs for my graduation from the SC New and Beginning Farmers program out of Clemson and LLF. I'm thinking we can change the pickup to Friday from 5-7...I know Muddy closes at 7, so look for me near the outdoor sitting area if you are coming close to 7pm. If anyone has a problem with Friday, Please! email me and I will double the veggies for you for next week. Just give me a heads up.

This week, more tomatoes, eggplant, cukes, zucchs and suc,h and sunflower seeds!! I'm going to place some of my sunflower heads in a bag for you to take home. Leave them in the bag in a cool, dark place; or place flower heads on newspaper to dry in an area with good air circulation. Wait maybe 3 days and they should be dry. Take a colander and get your kids involved in cleaning off all the flower remnants and rub the seeds off the flower heads. You can plant them in your garden, pick and eat fresh or roast them in the oven for a tasty and very nutritious snack! I just googled "how to roast sunflower seeds" and "how to dry sunflower heads" and found all sorts of info.

Also, I know some of you are feeling over-tomatoed, especially if you have your own plants at home. Don't forget that you can freeze tomatoes and make sauce and stews when you start feeling like cooking again this fall!! Putting up tomatoes is a relatively simple process, so don't stress! Again, there is tons of info out there on the internet. Remember ,too,the delicious simplicity of a good ole BLT...try tempeh bacon if you aren't into the real bacon, my friend Amber uses it and it is delish!! Tomato pie....homemade pizza...bruschetta...yum

A tip for those of you who took a huge zucchini home...peel off skin (optional) and use a mandolin to slice zucch longways in thin ribbons. Leave uncooked and fresh, quickly steam or saute and treat the ribbons like a pasta! Add your herbs, and fresh tomatoes, a little romano parmesan cheese and you are in business! Also give a splash of lemon juice and of course, butter:)

Two more quick fixes...

First..chop and slice all veggies, add a little s and p, olive oil and fresh herbs and roast everything to eat as side dish, main dish, blend into a sauce or create some kind of wonderful soup! Even the cukes can make a great gazpacho.  Our CSA chef Scott Stefanelli makes a wonderfl and refreshing cold cucumber potato soup.

Second..bust out your cuisanart or blender and and create a vitamin-rich juice out of your CSA.  Melons and veggies, in special combos or all together!  Again, this is fast, nutritious and a great fridge space saver!

Okay! Thank you and see you Friday

Take care,

Meg