Nappa cabbage, red cabbage, head garlic, fennel, bunch leeks, sweet peppers, tomatoes, basil, eggplant, Champlain Valley plums, Elmore Mountain bread, and Vermont Smoke and Cure Bacon. 
I was amused that there was a nice little blurb on the newsletter about saving bacon grease for cooking as though that was a radical new idea.
Why toss all that wonderful flavor?
I made pesto and fried eggplant for dinner and have stuffed tomatoes on the agenda for some time soon.
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