Yellow Italian Sweet Pepper Throughout the fall we’ll be distributing different colored sweet peppers- including red bells, red Italians, and yellow Italians. They can each be used interchangeably as raw snacks, roasted delicacies, or sauted.
Tomato This week you are receiving slicing tomatoes and paste tomatoes. The paste tomatoes are drier than slicing tomatoes. They cook down easily for sauce, ketchup, paste, or thick salsas. The slicing tomatoes can also be used to make those same dishes, but they are particularly delicious and juicy fresh.
Leek Potato leek soup would be a perfect dish for this week with its cooler evenings.
Sorrel This lemony, sour green can simply be chopped up and added to soups, salads or other dishes. Kids love to eat it raw.
Napa Cabbage This versatile green cooks more quickly than thicker cabbages so be careful not to overcook- unless you are going for a mushy textrure. It is delicious raw in marinated or dressed salads. It should store for up to two weeks in the fridge.
Parsley It would be a good week to make tabouli. Mix with cooked bulgar with lots of parsley, tomatoes and maybe even sweet peppers or napa cabbage. Season with salt, lemon juice, and a little olive oil. Serve cold.
Cherry Bomb Pepper These hot peppers have a deliciously complex flavor. They are the main ingredient in our Bomb Jelly and they also work well in salsa, curries, stir-fries, or any other spicy dish.
Summer Squash The plants just keep on giving!
Potato This red skinned variety has white flesh. We are distributing potatoes dirty this season to improve storage (washed potatoes are vulnerable to rot when stored for a long time). Wash within a week of use. Store in the dark (ideally in a paper bag in a dark cupboard).