CSA Member Kathleen Perra shared some photos of her veggies, above.  Veggie and sausage stacks and her table centerpiece of tomatoes.  Yummy!

We have a good amount of tomatoes right now - most of them are various red hybrid varieties, including a few that are supposed to be especially late blight resistant. We are also growing some heirloom varieties, like the ones on Kathleen's table.  The varieties we are growing this year include 'Green Zebra' (green with yellow stripes), 'Rose' (big pink ones), 'Valencia' (orange),  'Japanese Black Trifele' (purple/black), and 'Copia' and 'Striped German' (big yellow ones with red stripes).  We're also growing some hybrid pink ones, 'Pink Beauty', which look like the standard red ones but are pink.  My favorites are the pink and black ones - I think they are the tastiest and juiciest, although the yellow and orange ones are pretty nice too.

We have the first winter squash of the season this week: spaghetti squash! To cook this squash, cut it in half, scrape out the seeds and pulp, and bake cut side down in a 375 degree oven until a fork goes through it.  Tasty with marinara sauce, just like spaghetti! 

When I asked Sophia what recipes she might recommend this week, she mentioned eggplant rollatini, which is fried or baked eggplant rolled up with a ricotta cheese filling and baked with tomato sauce. Wow, yum! There are a lot of recipes online, here is one that looked good. I've been eating eggplant as a quick side dish for a lot of meals lately (my kids won't eat it, but I can add it to anything!).  One quick and easy way to prepare it is to cut it into smallish pieces and sautee it in garlicy olive oil for a minute, then add some water and salt and cover, stirring occasionally until it is good and mushy.  I eat it with spaghetti, in sandwiches, on pizza, or as a veggie side dish with anything.