Week 14 Harvest Notes

Tomatoes Every season we get feedback that people want “more tomatoes!”, probably because they are one of the crops we grow that bare very little relation to the stiff, flavorless version of themselves available in grocery stores in the off season.  We hope everyone is savoring the abundance of peak season heirloom tomatoes- using them raw and in sauces, soups, chili, catsup and paste.

Cherry Tomatoes If you’ve finally eaten your fill of raw cherry tomatoes, toss them into sauces and soups either with the bigger tomatoes or on their own. You will be amazed at how rich the flavor is. You can also roast them in the oven with a mix of veggies or us them in hash browns, eggs, and other stove top dishes.

Red Onions The onion harvest is finally in! Onions are the first thing we seed in March and they take all the way until September to be ready. These giant beauties were worth the weight.

Lemon Balm This perennial herb can be added to ice water, perhaps with cucumber, as a cooling summer drink. You can also brew it into tea, bake it into muffins or just place its stems in water on your counter to savor the aroma.

Tuscano Kale Some green vitamins to add to the summer’s juicier veggies.

Garlic You can store these outside of the fridge as they are fully cured.

Slicing Cucumbers I know that I’ve said this before, but I really do think this is the last week of cucumbers for the season.

Eggplant These plants are producing again after a late summer lull

Colored Peppers A glut of peppers! Try roasting them in the oven, removing the skin and eating on toast or in pasta.

Lettuce The heat of summer toughens lettuce and often makes the flavor bitter. We like to try to include a few heads of lettuce occasionally despite the non-ideal conditions so you can make a few fresh green salads. Try a sweet dressing if the lettuce flavor is too much for you.