Why Do Melons Have Weddings - T-Tees - Your Answers Await, Life's Questions Unraveled

… Because they Cantaloupe!

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This week we have Melons from Brookford Farm in Canterbury, NH. We love supporting Luke and Catarina and their incredible work at this 613 acre farm. This beautiful land used to be a sod farm and for years and years was depleting the soil, robbing of its nutrients; making it weaker from year to year.

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Luke, Catarina and their team (including their 4 boys) have been tending to this land and nursing it back to health since 2012. They have 35 acres of organic produce and beautiful herds of cattle (hello Maple Greek Yogurt!), pigs and chickens. The land is happy to have the love and gave them a bumper crop of melons this week. We are passing all that love on to you.

Enjoy!

Love,

Erin + Tim

WHAT’S IN THE BAG?

HALF SHARE

Omnivore Protein – Burgers and Eggs from Feather Brook FarmsPescatarian Protein -Flounder from Red’s Best, Eggs from Feather Brook FarmsVegetarians – Veggie Burgers from Farm House Foods; Eggs from Feather Brook FarmPaleo Proteins – Burgers and Eggs from Feather Brook FarmsFruits and Veggies – Canteloupe and Lettuce from Brookford Farm; Celery and Cucumbers from Clark FarmGrain – Brioche Rolls from Iggy’s BreadSpecial Treat – Nuts from Q’s Nuts

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WHOLE SHARE

Omnivore Protein – Burgers and Eggs from Feather Brook Farms; Mustard from Ipswich Ale; Flounder from Red’s BestPescatarian Protein – Flounder and Salmon from Red’s Best; Eggs from Feather Brook Farms; Mustard from Ipswich AlePaleo Proteins – Burgers and Eggs from Feather Brook Farms; Flounder from Red’s BestFruits and Veggies – Canteloupe, Kale and Lettuce from Brookford Farm; Celery and Cucumbers from Clark Farm; Eggplant from Busa FarmGrain – Brioche Rolls from Iggy’s BreadSpecial Treat – Nuts from Q’s Nuts; Chocolate from Taza

DOUBLE SHARE

Omnivore Protein – Burgers , Chicken and Eggs from Feather Brook Farms; Mustard from Ipswich Ale; Flounder from Red’s Best; Blue Cheese from Brookford FarmFruits and Veggies – Canteloupe, Kale and Lettuce from Brookford Farm; Celery and Cucumbers from Clark Farm; Eggplant, Peaches and Heirloom Tomatoes from Busa FarmGrain – Brioche Rolls from Iggy’s Bread; Crackers from Brewer’s CrackersSpecial Treat – Nuts from Q’s Nuts; Chocolate from Taza

RECIPES

Flounder with Soy Sauce: It seems that everyone and their mother wants you to make flounder with bread crumbs and parmesan. Sounds perfectly lovely but I like this approach with a touch of soy sauce and citrus better.

Grilled Eggplant: Keep it simple and leave it here; or top with chopped tomatoes, basil and cheese (Feta? Mozz? Haloumi?) and a nice dousing of lemon, basil and Maldon Salt.

Simple Parm: I made two trays of this last week and devoured them almost single handedly. I don’t follow a recipe, but I do cheat with jarred sauce. Cut eggplants thinly, dip in a beaten egg and coat with flour. Fry until golden brown, lay on paper towels. Layer a pan with Rao’s Marinara (SO SO GOOD), the eggplant and plenty of shredded mozz. Repeat until the pan is full, add one last coating of cheese and bake for 45-50 minutes.

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Category: WHY