What have you been tending?

My daughter often asks why I spend so much time in my garden. It would be mean to tell her that the small people in my household either drive me to drink or drive me outdoors to my garden. I think the outdoors option is much healthier, so I spend as much time as I can out there. (And before I get emails about this, I’m kidding about them driving me to drink.) I do find spending time in my garden to be very therapeutic. Weeds don’t stand a chance when something stressful happens!

With everything that has been happening, what have you been tending this year?

August 2-8

We'll Be Celebrating National Farmers Market Week!

We have a cool scavenger hunt planned that involves produce wearing creative disguises. You can learn more about it on our website, and we'll share a list of co-conspirators partnering businesses in next week's newsletter.

Courtesy of EatingWell

This is a great brunch dish!

Ingredients

• 3 cloves garlic, divided
• 3 pounds ripe plum tomatoes, cut into 1/2-inch pieces
• 1 medium onion, finely chopped
• 4 tablespoons extra-virgin olive oil, divided
• 2 tablespoons chopped fresh parsley, plus more for garnish
• ¾ teaspoon salt, divided
• ½ teaspoon ground pepper, divided
• 2 large green chiles, such as Anaheim, finely chopped
• 1 teaspoon ground cumin
• ⅓ cup chopped fresh basil
• ½ cup crumbled feta cheese
• 4 large eggs
• Hot sauce for serving

Directions

1. Preheat oven to 450 degrees F.
2. Slice 2 garlic cloves. Toss with tomatoes, onion, 3 tablespoons oil, parsley and 1/4 teaspoon each salt and pepper in a large bowl. Spread evenly on a large rimmed baking sheet or in a shallow roasting pan. Roast until the tomatoes are shriveled and browned, about 45 minutes.
3. Chop the remaining garlic clove. Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add the garlic and chiles; cook, stirring, for 2 minutes. Add cumin and cook, stirring, for 30 seconds. Stir in the tomato mixture, the remaining 1/2 teaspoon salt and basil. Bring to a simmer and cook, stirring occasionally, until the tomatoes are mostly broken down, 6 to 8 minutes.
4. Make 4 deep indentations in the sauce with the back of a spoon and carefully crack an egg into each. Sprinkle the eggs with the remaining 1/4 teaspoon pepper. Cover and cook over medium-low until the whites are set, 6 to 8 minutes.
5. Remove from heat, sprinkle with feta and let stand, covered, for 2 minutes. (The eggs will continue to cook a bit as they stand.) Garnish with parsley and serve with hot sauce, if desired.

Nutrition Facts

Serving Size: 1 Egg & 1 Cup Sauce

330 calories; 23.6 g total fat; 6.4 g saturated fat; 203 mg cholesterol; 700 mg sodium. 965 mg potassium; 19.2 g carbohydrates; 4.9 g fiber; 11 g sugar; 12.8 g protein; 3542 IU vitamin a iu; 103 mg vitamin c; 92 mcg folate; 180 mg calcium; 3 mg iron; 56 mg magnesium