I made this cake the other day and found it to be utterly delicious! It's fresh and sweet, but not too sweet. The cake does not rise particularly high; when baked it is maybe 2 inches tall. The recipe is written in weights, so you'll need a metric scale to measure everything out. If you don't own a scale, I highly recommend you buy one if you plan to do much baking in your life. I find it an indispensible tool.

Are you interested in contributing to the CSA beyond your current volunteer commitment?  Would you like to be involved "behind the scenes" with the CSA?  Are you interested in helping the CSA continue to be as great a community resource as it is?

Ilene Rosen’s Maple Butter Baked Seckel Pears
From NY Magazine

1/4 cup unsalted butter
3 tablespoons maple syrup (preferably grade B or dark amber)
6 to 10 medium to larger-size seckel pears, stems on
Salt and pepper

Preheat oven to 400 degrees. Cut pears in half lengthwise.

Brown butter in a small saucepan, and combine in bowl with the maple syrup. Mix well.

Toss pears in bowl to coat with mixture, and sprinkle with salt and pepper.

Summer is coming to a close and our summer bounty will soon be giving way to our fall crops. We still have plenty of tomatoes, eggplant, scallions, and carrots. More squash and bean plantings are still coming on. We hope to have winter squash happening as well. Our fall greens will be starting soon - tat soi and pak chois of several types, as well as a new red mizuna by the end of September.