There are certain signs that summer is in full swing. Here at the farm they include an excess of basil, cucumbers for all, the planting of the fall crops, and ending the day feeling like you were just in a prize fight. It is a nice job though, as you get to eat the fruits of your labor.

Last week the shares were a little thin, as we transitioned into the season. This week it’s all summer, with tomatoes, squash, onions, cucumbers, carrots and eggplant. While I’m sure most of you know what to do with this variety, we offer a few suggestions nonetheless.

Morning harvest

Marinated eggplant. This is a delicious salad of roasted eggplant marinated in a balsamic dressing with raisins and pine nuts. The link is to our July 14, 2004 newsletter and is loaded with recipes and good info on eggplant.

Zucchini fritters. A family tradition going all the way back to Calabria, Italy, this August 2010 blog post recipe has creds from my sisters.

Carrot butter spread. Pureed carrots, sunflower seeds and peanut butter make for a great raw food spread. I haven’t made this recently, but a little oil or water may help if it is too thick for your taste.

Colorful carrots