Napa Cabbage This Asian style cabbage is perfect for raw marinated salads. It can also be used in any recipe you’d use cabbage for, but be aware that it cooks more quickly than other cabbages. When I cook with it, I prefer to stir fry it very lightly.

Slicing Tomatoes The quantities do seem to be dwindling with these colder temperatures but we’ll have smaller amounts of tomatoes for a while to come.

Paste Tomatoes This is a good opportunity, perhaps the last of the season, to cook some paste tomatoes down for sauce. You can also use these to make a salsa that isn’t as soupy as salsas made with slicing tomatoes can be.

Cherry Tomatoes If you’ve finally eaten your fill of raw cherry tomatoes, toss them into sauces and soups either with the bigger tomatoes or on their own. You will be amazed at how rich the flavor is. You can also roast them in the oven with a mix of veggies or use them in hash browns, eggs, and other stove-top dishes.

Red Onions The onion harvest is finally in! Onions are the first thing we seed in March and they take all the way until September to be ready. These giant beauties were worth the wait.

Parsley We can’t get enough of the fresh smell of this parsley!

Collard Greens Collards can be used much in the same way that kale can, although I’d give it a little longer to cook. If you don’t eat pork, try a variation on the traditional Southern recipe by using vegetable stock, onions and garlic.

Garlic You can store these outside of the fridge as they are fully cured.

Red Potatoes These are incredible white-fleshed potatoes that bake, fry, and mash well!

Colored Peppers If you don’t eat all of these raw, try roasting them in the oven, removing the skin, and eating on toast or in pasta.

Beets This heirloom variety is cylindrical to allow for the most even slices. Don’t forget to use the greens! They are tender enough for raw salads and can also be cooked just like spinach or chard, to whom they are related.

Tomatoes Every season we get feedback that people want “more tomatoes!”, probably because they are one of the crops we grow that bare very little relation to the stiff, flavorless version of themselves available in grocery stores in the off season.  We hope everyone is savoring the abundance of peak season heirloom tomatoes- using them raw and in sauces, soups, chili, catsup and paste.  The ‘slicer’ varieties are juicier than the ‘paste’ varieties so many people use the paste for cooking but they are actually interchangeable. The slicers just take longer to cook down.

Cherry Tomatoes If you’ve finally eaten your fill of raw cherry tomatoes, toss them into sauces and soups either with the bigger tomatoes or on their own. You will be amazed at how rich the flavor is. You can also roast them in the oven with a mix of veggies or us them in hash browns, eggs, and other stove top dishes.

German Butterball Potatoes These heirloom yellow fleshed potatoes are the creamiest I’ve had. They roast beautifully, whole or cut, and they are a great texture for mashed potatoes and soups too.

Colored Peppers We rarely manage to cook these even though they are so delicious roasted or sautéed  because we eat them all raw before they get that far.

Cherry Bomb Peppers The heat of these is relatively mild and combined with a sweetness that adds good flavor along with the kick.

Cantaloupe It is hard to grow melons in our variable climate but we eeked a few sweet ones out of this very wet season!  

Swiss Chard Greens struggle in the heat so they aren’t as bountiful, aesthetically perfect or tender. We think its worth putting up with the imperfections to add some nutritious leafy veggies into all of the juicy summer dishes we’ve been able to make.

Garlic We are ready to call these fully cured. Feel free to store them outside of the fridge and there is no rush to use them!

Leeks The onion’s mild cousin had the harvest truck smelling like soup and casserole all day! I love to slowly sauté leeks in a bit of oil and salt for 20-40 minutes to get them really well caramelized. Then they are perfect in tomato sauce, potato soup, or really any dish in which you would otherwise use caramelized onions.

Slicing Cucumbers The cuke harvest is finally dwindling for the season. This may be the last of it!

Lemon Balm This perennial herb can be added to ice water, perhaps with cucumber, as a cooling summer drink. You can also brew it into tea, bake it into muffins or just place its stems in water on your counter to savor the aroma.

Celery This celery is a bit less succulent than last year’s crop and might be best cooked. We’re not exactly sure why. We had a pretty dry spring (which is hard to even remember during this wet August!) and that may have contributed. Either way, its quite delicious in soups and juices and is also definitely edible raw, just not as tender as we’d like.

Slicing Cucumbers The cuke harvest is finally dwindling for the season.

Sweet Onions These incredibly sweet onions will store pretty well on your counter at this point. Use them like a Vidalia or Walla Walla onion.

Colored Peppers These long, thin peppers are incredibly sweet! Eat them raw, roast them in the oven, or toss them in any sautee.

Jalapeno The marks on the jalapeño are a sign that they are nice and spicy!

Cherry Bomb Peppers The heat of these is relatively mild and combined with a sweetness that adds good flavor along with the kick.

Green Beans These beans are a bit more mature than the first ones you received so they will need a longer cooking time.

Watermelon This variety is called Sugar Baby and it is super delicious! Watermelon stores for a few weeks so there is no rush, unless of course you need to make room in your fridge:) This is the last of the season.

Green Peppers The firm walls of these mature peppers are perfect for raw veggie sticks and dip but they are, of course, also well suited to roasting, sautéing, or stir-frying.

Tomatoes We grow many varieties of tomatoes so you’ll see standard red slicers, red tomatoes with yellow shoulders, dark purple tomatoes, yellow tomatoes and orange tomatoes over the season. They are all ready when soft and should be stored on the counter for maximum flavor.

Garlic We are ready to call these fully cured. Feel free to store them outside of the fridge and there is no rush to use them!

Basil A pesto amount of basil this week! Pesto is simple to make with our garlic, basil and some nuts and cheese if you like too. Last night’s storm splashed a lot of mud up onto these leaves and we did not wash them because washing basil too far in advance of use compromises it’s quality. Please do rinse right before you use it!

Sweet Onions These fresh onions have not yet been cured, so they won’t store for long on your counter. They are incredibly sweet, like a Vidalia or Walla Walla onion, especially when caramelized (slowly cooked in a bit of oil and salt on low heat).

Green Peppers Our pepper crop is growing beautifully so expect more green peppers and, soon enough, colored peppers to come.

Parsley Use this parsley fresh in a cucumber-tomato salad or some other dish. Or you can try drying it down by hanging in a well ventilated space.

Garlic These heads have begun to cure a bit, so they will last longer and don’t need to be stored in the fridge. You will notice that their skins are a bit thinner.

Green Beans These beans are a bit more mature than the first ones you received so they will need a longer cooking time.
Cucumber Yup, we’ve still got a lot of cucumbers coming in! Try a simple Hungarian style cucumber salad with peeled cucumbers, white vinegar, salt and a touch of olive oil.

Watermelon This variety is called Sugar Baby and it is super delicious! Watermelon stores for a few weeks so there is no rush, unless of course you need to make room in your fridge:)

Tomatoes We grow many varieties of tomatoes so you’ll see standard red slicers, red tomatoes with yellow shoulders, dark purple tomatoes, yellow tomatoes and orange tomatoes over the season. They are all ready when soft and should be stored on the counter for maximum flavor.

Summer Squash We’ve tried hard not to overwhelm you with summer squash this season and we hope we’ve hit just the right amount in your shares. You know they are fresh when little beads of moisture form as you slice them.

Sweet Onions These fresh onions have not yet been cured, so they won’t store for long on your counter. They are incredibly sweet, like a Vidalia or Walla Walla onion, especially when caramelized (slowly cooked in a bit of oil and salt on low heat).

Green Peppers Our pepper crop is growing beautifully so expect more green peppers and, in a couple of weeks, red peppers to come.

Garlic These heads have begun to cure a bit, so they will last longer and don’t need to be stored in the fridge. You will notice that their skins are a bit thinner.

Parsley Use this parsley fresh in a cucumber-tomato salad, an eggplant stew or some other dish. Or you can try drying it down by hanging in a well ventilated space.

Curly Kale The perfect kale chip kale! This is the last week of curly kale for the summer season.

Green Beans These beans are a bit more mature than the first ones you received so they will need a longer cooking time.

Sweet Onions These fresh onions have not yet been cured, so they won’t store for long on your counter. They are incredibly sweet, like a Vidalia or Walla Walla onion, especially when caramelized (slowly cooked in a bit of oil and salt on low heat).

Green Peppers Our pepper crop is growing beautifully so expect more green peppers and, in a couple of weeks, red peppers to come.

Garlic These heads have begun to cure a bit, so they will last longer and don’t need to be stored in the fridge. You will notice that their skins are a bit thinner.

Parsley Use this parsley fresh in a cucumber-tomato salad, an eggplant stew or some other dish. Or you can try drying it down by hanging in a well ventilated space.

Curly Kale The perfect kale chip kale! This is the last week of curly kale for the summer season.

Green Beans These beans are a bit more mature than the first ones you received so they will need a longer cooking time.

Green Cabbage These sweet cabbages will store for weeks so there is no rush to eat through them.

Garlic These heads are fresh, so you will notice that each clove is encased in a thick skin rather than the papery thin skin you will be used to from cured garlic. Most of our garlic crop  is drying down as we speak, so later heads that you receive will be cured and will store for months. These heads, however, should be kept in the fridge and used in the next couple of weeks.

Cilantro Washing herbs well in advance of their use reduces their flavor, so you’ll notice that we haven’t washed these bunches yet. Consider adding cilantro to curries, dressings, garnishes, salads, or beans.

Red Russian Kale We have a couple of weeks left for the leafy cooking greens before they toughen up in the heat, so let’s enjoy the vitamin and chlorophyl boost while the leaves are still supple! We just planted our fall crop of kales yesterday.

Summer Squash We are growing three varieties of summer squash this season: a green standard zucchini, a yellow zucchini and a light green Mediterranean squash. They can all be used interchangeably in any dish that calls for squash.

Green Beans These young, fresh beans are perfect for snacking raw! You can also steam or sautee them, of course. We harvested these the morning of delivery and didn’t want to bag them wet for you, so they haven’t been washed.

Cucumber I’ve been thinking of cucumbers as the summer apple and simply eating at least one raw cucumber a day. You can also make your way through the abundance with cooling cucumber soups and salads.

Cauliflower This is the last of this summer’s cauliflower crop. If you want the perfect roasted cauliflower texture, parboil it first by placing it in a pot of water, bringing to a boil, draining right after it boils, and then coating lightly in olive oil and salt to roast in the oven at 350.

Asian Eggplant This long, thin eggplant variety grows quickly and is ready before the Italian eggplant. You can use it in any eggplant recipe but its high skin to flesh ratio is particularly ideal for stir fries as it holds together well.

Cherry Tomatoes The first tomatoes are in! These sweet snuggles are the perfect snack.

Carrots We’ve removed the greens on this week’s carrots for easier handling.

Sugar Snap Peas This is the last week of peas for the season.

Summer Squash We are growing three varieties of summer squash this season: a green standard zucchini, a yellow zucchini and a light green Mediterranean squash. They can all be used interchangeably in any dish called for squash. These are quite some this week but we were excited to give you the first of the crop.
Broccoli Another big broccoli week!

Garlic Scapes This will be the last week of garlic scape because… drum roll please… the bulbs will be ready next week!

Basil The ideal way to store basil is with its stems in water. The leaves turn black when wet so wash right before use.

Swiss Chard This gorgeous, colorful green tastes similar to spinach, although it will need a slightly longer cooking time.

Cauliflower If you want the perfect roasted cauliflower texture, parboil it first by placing it in a pot of water, bringing to a boil, draining right after it boils, and then coating lightly in olive oil and salt to roast in the oven at 350.

Cucumber What a  bountiful beginning to cucumber season!

Broccoli Wow, so much beautiful broccoli. I suggest munching on the stems raw, they are so sweet! Steam it lightly to maintain the bright green color and the maximum amount of nutrients.

Garlic Scapes Before putting its full energy into making a bulb, a garlic plant sends up a delicious stalk called the garlic scape that can be harvested a full month before the garlic bulbs. Use in place of garlic in any recipe or chop and sautee them like a green bean.

Basil The ideal way to store basil is with its stems in water. The leaves turn black when wet so wash right before use.

Beets These young cylindrical beets are so tender that I simply steamed them the other day and they were perfect. I added the greens in for the last few minutes of steaming, added some tahini and salt and they were perfect!. The roots store for months so there is no rush to move through all of these right away.

Carrots These early season carrots are particularly tender and sweet! The greens are gorgeous and if you are ambitious you can use them to make soup stock.

Sugar Snap Peas SO sweet!

Red Russian Kale The kale keeps coming!

Summer Squash We are growing three varieties of summer squash this season: a green standard zucchini, a yellow zucchini and a light green Mediterranean squash. They can all be used interchangeably in any dish called for squash. These are quite some this week but we were excited to give you the first of the crop.