Member and Farmer Suggestion

The best way we've found to temporarily store freshly harvested parsley, papalo, and basil - in a jar with water. In addition to staying fresh, they're like mini bouquets to admire as you use them through the week.

Fellow member Carrie Meunch (who has sent in ideas other years) sent me a note and recipe - she made the crockpot Chile Verde for dinner and then found a simple Blackberry Cobbler to make. I am posting it for you all to try. Cobblers are great because they are simple and the fruit is somewhat interchangeable. I made a Blueberry Buckle from a recipe from another fellow member, Robin Hoy, and I did half blueberries and half blackberries - wow, so yummy!

Thank you so much Carrie for sharing!

Dana and Derek are not only amazing farmers, they also have some great ideas about enjoying the harvest. Derek said on his night to cook, he heated the oven to 375 degrees. He tossed the okra - whole - didn't even trim the tops off - placed on cookie sheet and let them roast for an hour. He said it was the best okra he ever had - crispy on the outside and tender on the inside. I can't wait to try this for myself.