Melon Everyone is either getting an heirloom variety of watermelon called Sugar Baby or a cantaloupe. Both are incredibly sweet and flavorful!
Swiss Chard This spinach relative cooks down a lot. You can use it raw for salad or cook it in soups, sautés, spanakopita, egg dishes, wilted greens, casseroles, and more! Nutritional quality is always highest if you cook the greens lightly enough to maintain their bright color.
Tomato If you are inundated with sun gold orange cherry tomatoes because you planted the plant we gave you this spring, consider freezing them whole or making sauce out of them. Cherry tomato sauce is divinely flavorful. The long thin red tomatoes in many shares are San Marzanos, a drier variety of tomato that slices easily for salsas that aren’t too drippy or for thick sauces. The round slicer tomatoes are the juiciest of the bunch.
Hot Pepper A bit of kick!
Zucchini The zucchini glut is over for the season but we’ll continue to have a trickle.
Green Bell Pepper Pepper season always starts with a few green peppers before the colored peppers start to ripen. Hopefully in a few weeks we’ll have some sweet yellow and red peppers!
Garlic Such a potent and delicious crop this year. Store on your counter top- they are fully cured.
Eggplant After an abundant run, the eggplant plants are ready to go on vacation. The fruit production has slowed and we’ll see if we get another flush before fall.
Cilantro Little bunches for salsas, pestos, bean dishes, or curries.
Basil The best way to store basil is on your countertop with the stems in a glass of water.
White Carrots White ginger carrot soup? Yum!