Kale This young kale is incredibly tender, so it might be a good week to make a raw kale salad. Try massaging the leaves with oil, salt, pepper, and a bit of balsamic vinegar. You can also cook it of course.
Tomato Our tomatoes are finally ripening at full steam! In addition to cherry tomatoes, you have different colors of slicing tomatoes in your share this week. If they aren’t quite ripe yet, let them sit on the counter for a few days.
Hot Pepper Each share got a different hot pepper.
Colored Italian Sweet Peppers Roast them or just eat them raw, they are so flavorful! These are the larger red or orange narrow peppers.
Delicata Winter Squash Roast these simply with a bit of oil and they are incredible. So sweet! The skin is edible.
Apples We harvested these little apples from a friend’s unsprayed tree in Falls Village. They are wonderful for apple sauce or pies, but I’ve actually been eating them fresh and enjoying the flavor.
Garlic and Onion Well cured, so these should store fine on your counter top.
Oregano Add to pizzas, tomato sauces, soups, squash and beyond. If you don’t think you’ll use the oregano this week, you can dry it for another time.