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!