This weeks share consists of watermelons, peppers, tomatoes!, eggplant, cilantro, beets, beans, onions, and lettuce.
More Melons!
Week 10 Share
Farmer Dan shared this melon cutting technique with us yesterday: 
as shown: Cut the melon in half. Place it down flat. Cut slices down from the top following a "rib". When the melon is cut this way, all the seeds are clustered at the top of slice, and you can just scrape them off (or spit all of them out in your first bite).
These melons have tasty flesh right to the edge of their thin skin. By cutting narrow slices (1 or 2 ribs wide), you can easily scape out all the meat with your teeth.
This week's share consists of kale, potatoes, leeks, cucumbers, lettuce, eggplant, cabbage, and watermelons! Its not quite Potato Leek Soup weather, but you could make a chunky version and serve it cold like a special potato salad. The watermelons are smaller and sweeter than what you can find in the stores. Since they are so thin skinned, almost the entire melon is edible...you can eat the flesh right up to the edge. Scrape it off with spoon or your teeth. There are lots of seeds too; they are very nutritious and contrast nicely with the juicy flesh. 
Rockport Farmers Market
Time to prune (again)
Time to weed (again)
Time to eat. Our eggplant come in all shapes, sizes, and colors.
Some insects are beneficial to our crops.
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