Harvest Notes Week 7

Sungold Cherry Tomatoes These little jewels of summer pretty much speak for themselves:)


Slicing Tomatoes Yummy heirloom varieties! Some of these are already ripe and ready to eat today and others could use a few days of ripening at room temperature before they are at their peek. Store tomatoes on a counter top until their color is robust and they are soft but not mushy. If you have a tomato at peek ripeness but aren’t ready to eat it yet, you can store it in the fridge to preserve it but cold temperatures reduce some of the flavor- so try to catch it during the couple of day window when it’s perfect.


Parsley Use this curly parsley is great for salads, dressings, soups, tabouli, and garnishes. Washing herbs a while before they are used diminishes their flavor, so we always give them to you as is straight from the field. Some of the leaves on these are a bit dirty so you’ll want to wash well.


Cucumbers Of the four cucumbers in your share, you have two each of two different types. The thicker skinned ones might be more familiar from the store. The thinner skinned ones are called unagi and really don’t require peeling at all.


Green Beans Fresh young green beans are so tender they are truly unlike anything else. Snack on these raw, steam, sear on the grill, or toss into stir-fry.


Curly Kale The cooking greens are on their way out for the summer so let’s enjoy them while they last. You’ll notice that the texture is tougher than they were in the spring but the summer kale is still tasty and great for kale chips, pestos, and other dishes. You may need to steam a little longer for steamed greens.


Carrots This is the last of the summer carrots for a while.


Fresh Garlic These heads are on their way toward being cured but you should continue to store them in the fridge for now.


Zucchini/ Summer Squash We grow green and yellow zucchini so you’ll get a mix of both throughout the summer. We also grow a yellow summer squash that is thin at the top and bulbous at the bottom. All the varieties are interchangeable in cooking.


Eggplant You have long Asian style eggplant and round Italian eggplant in your shares this week. Both can be used interchangeably in most recipes.