Cantaloupe These fresh cantaloupe are hard to grow in our climate so we have a very short season on them. Enjoy them while they last!

Eggplant These Asian eggplant can be used in any recipe but are a classic shape for Asian style dishes. I’ve simply been frying them with red peppers and eating with tomato sauce and pasta.

Lettuce This heirloom variety is called Tom Thumb and it is considered the oldest American lettuce still available. It is meant to be small such that you can simply remove the core and arrange the whole head on a plate for a single serving salad.

Sweet Red Frying Pepper These long, thin peppers are incredibly sweet! Eat them raw, roast them in the oven, or toss them in any sautee.

Cherry Tomatoes This orange variety called Sungold is the sweetest. If you don’t just pop them all in your mouth raw, they are great for salads and even cooked.

Parsley Try a tabbouleh or parsley pesto, especially since both recipes go well with plenty of tomatoes.

Onions The beginning of onion season is upon us. These are pretty well cured already so you don’t need to store them in the fridge. Be prepared to tear up when you slice them though, they are quite strong!

Slicing Tomatoes Some tomatoes in the share may be riper than others. If yours is under ripe, wait a few days for it to soften while storing it at room temperature. If you need to store a ripe tomato for a few days before you are ready to eat it, you can out it in the fridge but keeping them at room temperature is best for their flavor.

Paste Tomatoes Also sometimes called Roma tomatoes, these more narrow, long tomatoes are less juicy than the slicing ones you’ve been receiving this summer so they cook down into sauce more quickly. If you want to make a real batch of sauce you may want to add these to some of the slicers since you only have six. You can also use these tomatoes raw for salads or salsas.

Jalapenos The brown lines on the jalapeños are an indication of their heat.

Parsley Try a tabbouleh or parsley pesto, especially since both recipes go well with plenty of tomatoes.

Cantaloupe These fresh cantaloupe are hard to grow in our climate so we have a very short season on them. Enjoy them while they last!

Eggplant It might be a good week to get out the grill before the end of summer for these eggplant, peppers, tomatoes, and squash.

Green Bell Pepper Our peppers won’t mature to sweet red peppers for a couple of weeks but we can enjoy green peppers until then!

Sweet Red Frying Pepper These long, thin peppers are incredibly sweet! Eat them raw, roast them in the oven, or toss them in any sautee.

Cherry Tomatoes This orange variety called Sungold is the sweetest. If you don’t just pop them all in your mouth raw, they are great for salads and even cooked.

Parsley Try a tabbouleh or parsley pesto, especially since both recipes go well with plenty of tomatoes.

Onions The beginning of onion season is upon us. These are pretty well cured already so you don’t need to store them in the fridge. Be prepared to tear up when you slice them though, they are quite strong!

Tomatoes We are now into the weeks of tomato bounty. Enjoy them sliced or cooked down to add flavor to any dish. Some tomatoes in the share may be riper than others. If yours is under ripe, wait a few days for it to soften while storing it at room temperature. If you need to store a ripe tomato for a few days before you are ready to eat it, you can put it in the fridge but keeping them at room temperature is best for their flavor.

Celery We are very proud of this crisp, flavorful celery! It is a tricky crop to grow, requiring a lot of water and good soil. Turn it into ant covered logs with peanut butter and raisins or just eat it as is. The leaves are quite bitter on their own but soup cooked with them is deliciously flavorful.

Jalapenos The brown lines on the jalapeños are an indication of their heat.

Peaches We harvested these from a neighbor’s no-spray orchard. Leave them on the counter until they soften to ripeness.

Summer Squash These are another crop for which the long summer has taken a toll. They naturally start looking a little funnier as the plants age but the flavor and texture is uncompromised so we’ll keep harvesting and distributing these until the plants call it quits.

Cantaloupe These fresh cantaloupe are hard to grow in our climate so we have a very short season on them. Enjoy them while they last!

HaOgen Melon This specialty, green fleshed melon has a unique flavor. Its fun to grow varieties that you can’t get anywhere else!

Eggplant The long Asian eggplants and larger Italian eggplants can be used pretty much interchangeably. It might be a good week to get out the grill before the end of summer for these eggplant, peppers, tomatoes, squash and even beets.

Beets These gorgeous, versatile roots can be roasted in the oven, steamed, boiled for borscht or shredded for raw salads. The greens are delicious too and can be used like spinach- raw in salads, steamed or sautéed, or added to soups. If you won’t be using the roots right away, snap the greens off to use them first.

Green Bell Pepper Our peppers won’t mature to sweet red peppers for a couple of weeks but we can enjoy green peppers until then!

Sweet Red Frying Pepper These long, thin peppers are incredibly sweet! Eat them raw, roast them in the oven, or toss them in any sautee.

Cherry Tomatoes This orange variety called Sungold is the sweetest. If you don’t just pop them all in your mouth raw, they are great for salads and even cooked.

Tomatoes We are now into the weeks of tomato bounty. Enjoy them sliced or cooked down to add flavor to any dish. Some tomatoes in the share may be riper than others. If yours is under ripe, wait a few days for it to soften while storing it at room temperature. If you need to store a ripe tomato for a few days before you are ready to eat it, you can out it in the fridge but keeping them at room temperature is best for their flavor.

Green Beans This is the last week of green beans for the season.

Slicing Cucumbers As the season wears on and our cucumber plants age they have started putting out smaller cucumbers. We’ll till enjoy them while they last though!

Celery We are very proud of this crisp, flavorful celery! It is a tricky crop to grow, requiring a lot of water and good soil. Turn it into ant covered logs with peanut butter and raisins or just eat it as is. The leaves are quite bitter on their own but soup cooked with them is deliciously flavorful.

Cherry Bomb Peppers These hot peppers are also a little sweet.

Summer Squash These are another crop for which the long summer has taken a toll. They naturally start looking a little funnier as the plants age but the flavor and texture is uncompromised so we’ll keep harvesting and distributing these until the plants call it quits.

Green Beans Fresh green beans are incredibly flavorful. We’ve been snacking on them raw but they are so delicious steamed as well.

Eggplant These Italian eggplants can be roasted in the oven at 350 for an hour covered with foil and drizzled with olive oil to soften, peel them and then blend up with tahini, lemon, salt and olive oil for babaganoush.

Leeks This onion relative adds a mild allium flavor to any dish. Simmer slowly on medium heat for a creamy texture.

Carrots We had a few more gorgeous summer carrots to give out. The greens can be useful for making soup broth.

Green Bell Pepper Our peppers won’t mature to sweet red peppers for a couple of weeks but we can enjoy green peppers until then!

Cherry Tomatoes This orange variety called Sungold is the sweetest. If you don’t just pop them all in your mouth raw, they are great for salads and even cooked.

Leeks Slice these into thin rounds and cook them down for an oniony, creamy addition to any dish.

Tomatoes We are now into the weeks of tomato bounty. Enjoy them sliced or cooked down to add flavor to any dish. Some tomatoes in the share may be riper than others. If yours is under ripe, wait a few days for it to soften while storing it at room temperature. If you need to store a ripe tomato for a few days before you are ready to eat it, you can out it in the fridge but keeping them at room temperature is best for their flavor.

Dill A perfect pickle ingredient or an addition to soups, salad dressings, or sautees.

Pickling Cucumbers  Use the recipe we’ve included with this week’s share to try your hand at making our famous Adamah dill pickles. This variety is specifically bred for pickling and the small cukes result in a perfect crunch.

Slicing Cucumbers These bigger cukes won’t pickle well so use them for salad or a simple snack.

Cherry Bomb Peppers These hot peppers are also a little sweet.

Cilantro There is enough cilantro in your share to make some cilantro pesto or you could make a nice salsa with peppers, tomatoes, and cilantro. It can also be used in bean dishes and curries. If you don’t use it all, you can always dry it down for later.

Summer Squash This is the crop that keeps on giving. Running out of ideas for how to eat squash? Check out the recipes tab at fvcsa.adamah.org.

Rainbow Carrots This will be the last of the carrots until fall.

Green Beans We are so excited that this high summer crop is ready! Fresh green beans are incredibly flavorful that we’ve been snacking on them raw. You may want to chop them up for a cabbage, cucumber, tomato, green pepper salad with parsley dressing. Or steam them, saute them or even grill them.

Eggplant If you aren’t sure what to do with this Italian eggplant, try putting it in the oven at 350 for an hour covered with foil and drizzled with olive oil to soften, peel it and then blend up with tahini, lemon, salt and olive oil for babaganoush.

Leeks This onion relative adds a mild allium flavor to any dish. Simmer slowly on medium heat for a creamy texture.

Green Cabbage This week you could try a summer slaw with shredded carrots and parsley or cilantro.

Watermelon Taking a break from weeding fall carrots to eat a slice of fresh picked watermelon is a joy many of us experienced this morning that is hard to describe. This variety is called Sugar Baby.

Green Bell Pepper Our peppers won’t mature to sweet red peppers for a couple of weeks but we can enjoy green peppers until then.

Tomatoes Some tomatoes in the share may be riper than others. If yours is under ripe, wait a few days for it to soften while storing it at room temperature. If you need to store a ripe tomato for a few days before you are ready to eat it, you can out it in the fridge but keeping them at room temperature is best for their flavor.

Cucumbers  It would be a good week for for a Mediterranean salad with cucumber, tomato, green pepper and parsley

Parsley Hang your bunch upside down in a well ventilated space if you’d like to dry it for another day.

Cilantro I love fresh cilantro in bean dishes and curries. If you don’t use it all, you can always dry it down for later.

Summer Squash This is the crop that keeps on giving. Running out of ideas for how to eat squash? Check out the recipes tab at whcsa.adamah.org.