It's all about the sauce.

This sauce was born very quickly out of the desire to eat only what was on hand.


It turns out what was on hand was at least quality home grown ingredients. We had an abundance of tasty cherry tomatoes I used for this sauce in addition to field tomatoes and home grown oregano and basil.

Oven roasted pizzaiola sauce

2 large field tomatoes sliced
20 or more cherry tomatoes halved
half an onion sliced thin
3 garlic cloves crushed
1 small shallot diced
large handful of fresh oregano finely chopped
5 large basil leaves finely chopped
sea salt and black pepper to taste

Preheat your oven to 450 degrees. While the oven is heating lay out all of your tomatoes, onions & garlic on to a large baking sheet. Sprinkle your diced shallots and herbs on top of the tomatoes. Aggressively brush everything with plenty of olive oil. Season with sea salt & black pepper. Place the tray in the preheated oven for 30 minutes or until everything is just starting to crisp up with a nice golden brown color. The kitchen should smell amazing at this point.


Transfer all of the roasted goodies into a food mill over a large bowl and grind away. Taste what you have, it's pretty good. Super fast sauce, tons of fresh flavor with oregano breaking through screaming at you for attention. This batch was just enough for 1 pound of pasta. We had a little oven roasted crispy kale as well with this.

So good.

Totally Tropical Pork Mojo

With summers heat and humidity creeping in the desire to eat or even cook inside seems to fade.

Start with a pork tenderloin, you may have to trim the excess fat and pull off the "silverskin" before this is ready to marinate in the MOJO baby.

The Mojo sauce or marinate is a very common in Cuban cuisine. It's simple as pie to make and is lip smacking good.

Tropical Mojo

• 1/2 cup olive oil

• 8 garlic cloves thinly sliced

• Juice of 2 limes & half an orange (traditionally a sour orange is used in place of the orange and lime)

• A bunch of fresh oregano & cilantro chopped

• Salt and pepper to taste

• Splash of vinegar
• 1/2 cup of water

Heat the oil over medium high heat; throw in the sliced cloves till lightly browned. Add remaining ingredients and bring to a quick boil.

After the Mojo has cooled allow tenderloin to marinate in this for at least 24 hours.

This totally tropical pork mojo was served with the following!

• Grilled onions
• Grilled asparagus
• Grilled plantains mmm
• Black beans with cilantro, cheese and grilled onion

Nicely washed down with a DOUBLE IPA homebrew from two good friends. Very malty, sweet and high in booze. Tasted like a cross between a Sam Adams and a Dogfish 90 min..

Damn fine.

Wilson Farm

Week 11 brought some excellent produce, maybe a little too good because we blew through the weeks share by Saturday. On a recommendation by our mom we hit up Wilson Farms in Lexington. We’ve known about this place for a while but for some reason or other have actually never been. Sure enough it is located conveniently about a mile of rt.2.

We’ve picked up a nice brandywine tomato for another caprese. No picture sorry.

We ended up picking up some San Marzano tomatoes, 2 Japanese eggplants, a zucchini, and 2 small summer squashes and 2 ears of corn and basil. We’ve made a fresh ratatouille of summer goodness. We even snuck in our last Parker onion into this batch. We baked this at 350 for just over an hour. We topped some fresh baked Italian bread which was grilled over the flame. The flavors screamed together and melted into the nice bread.

$1.98 for a huge bushel of basil! We actually had a random customer tell us we’d never use this much and it would go to waste. We made more pesto to freeze…

We also picked up a quart of fresh blackberries, 5 nectarines, shortcake and awesome homemade whip cream. We made a little blackberry sauce for the shortcake and topped this with a sprig of mint.

All in all we spent close to $40 for a 3 course meal for two. We are very happy we are part of a CSA program; they are a huge value and well worth it.

Here is our Share!Week 11

Starting at the top from left to right: purple basil, arugula, celery, green peppers, cherry tomatoes, onions, red potatoes

Tomatoes, tomatoes, finally week 11 brings tomatoes. We received a nice pint of plump cherry tomatoes. The Salted Cod was popping these babies like candy on the way home from the drop.

Week 11 also brings us a great harvest salad. Maybe we were a bit overexcited this week; it feels like most of the produce went into this salad. (We aren’t complaining)

We made mustard vinaigrette with a good grainy French Dijon. The vinaigrette dressed our arugula greens as seen in the middle. On top we have some quick pickled onions which were a nice zesty addition to this. Notice our new sea salt on the cherry tomatoes! Green peppers, purple basil and fresh mozzarella are also coming to this party.

This is a caprese omelette! Fresh mozzarella, tomato and purple basil fill this big guy.

Another very quick caprese, only this time we are out of basil, both from the share and home grown.









Finally, we made celery soup with our red taters and onions.