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Good Morning Everyone! 

Hope you're still in love with your summer vegetable share. I know I'm already eating squash for every meal (try it pan fried with some cumin, eggs, and old bread for breakfast, Yum!).
Here's what our share looks like this week:

Sweet, fresh Strike Farms Carrots
Red Radishes
Red Long of Tropea Onions
Lettuce Mix
Green Bell Peppers
A pickled thing: we have got a mixture of pickled items left so this week is a toss up!


This one is from the grandmother of a dear old friend. It's more suited to fall cooking but I have to include it because I'm so excited about carrots. It's delicious and magical because it got my neighbors stubborn 2 year old to finally try a vegetable. 

Dana’s Delicious Carrot Souffle

 This unique soufflé, emailed to you by a truly unique and beautiful person, is guaranteed to get you rave reviews.  It’s an easy-to-prepare dish with great flavor, and it’s very orange.  Great for Thanksgiving dinner!



  • 2 pounds carrots, sliced and cooked
  • 3 eggs
  • ½ cup of sugar
  • 3 tablespoons of flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • ¼ pound butter (1 stick), melted
  • Dash of nutmeg
  • Dash of cinnamon
  • Dash of Love


¼ cup cornflake crumbs
3 tablespoons of brown sugar
2 tablespoons butter, melted
¼ cups chopped walnuts, optional
Dash of nutmeg
Dash of cinnamon


Preheat oven to 350 degrees. Cook carrots in large pot of boiling water until tender. To prepare soufflé, in a food processor or blender, combine cooked carrots with 3 eggs; process until smooth.   Add sugar, flour, baking powder, vanilla, melted butter, nutmeg, cinnamon and love.  Process until well blended.  Pour into a lightly greased 2 quart soufflé dish.

In a small bowl, combine all topping ingredients, mixing well.  Sprinkle topping evenly over top of carrot mixture.  Bake for 45 minutes.  Take out of oven carefully without burning yourself.  Then sit down with loved ones and enjoy and remember who emailed you this recipe and how much you love them.  

James Taylor told me to go explore some country roads last night so I did and discovered that STUCKY ROAD IS OPEN AGAIN! 

Really though, we are all very happy to say that you can officially drive down Stucky Road to get to the farm. That being said, there's a new little critter to look out for when you pull into the drive way. HIs name is Gus and he's got a lot of energy: 

Swans Orange Dahlias deciding to finally open up. Look for them in your Flower Share next week!

As always we will be at market tonight with the following: green bell peppers, summer squash, zucchini, cucumbers, carrots, radishes, salad turnips, red beets, golden beets, baby bok choy, spinach, baby kale, arugula, lettuce mix, bunched kale, asian eggplants, basil and hopefully a few tomatoes. See you at Bogert or at the Farm!