Harvest Notes Week 9

Leeks Slowly sauté thinly sliced leeks with a bit of salt for a caramelized, mild flavor that adds creaminess to sauces, soups, or roasted veggies.


Thyme This aromatic herb dries very easily for storage or can be used fresh.


Cucumbers and Zucchini/Summer Squash Our cucumber and zucchini harvests are slowing down a bit in the humidity. We hope the plants will keep churning out harvests for a few more weeks.


Eggplant The trick to perfect eggplant texture is cooking thoroughly. Whenever you roast, fry, saute, or braise your eggplant slices, avoid rubberiness by adding enough oil and continuing to cook long enough to soften. Try a delicious babaganoush dip by thoroughly roasting halved eggplant and then blending with garlic, olive oil, tahini, and salt.


Curly Kale Stewed summer kale slow-cooked with tomatoes is worth trying if you are out of ideas for cooking greens.


Garlic These heads are now fully cured and can be stored in or out of the fridge.


Cherry Tomatoes Snack on them raw or make simple and flavor packed sauces or salads with them.


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. Heads up that one of our pink varieties has green shoulders- which means that even when it’s ripe the top will have a green color to it.


Green Beans The green bean plants are slowing down so this is likely the last week of them in your shares for the season. Enjoy!