Week 10

Watermelon Break on Harvest Day

Issac With a Wheelbarrow Load of Watermelons

Dew Drops on the Dill in the Morning

Green Beans Fresh green beans are incredibly flavorful. We’ve been snacking on them raw but they are so delicious steamed as well.

Eggplant These Italian eggplants can be roasted in the oven at 350 for an hour covered with foil and drizzled with olive oil to soften, peel them and then blend up with tahini, lemon, salt and olive oil for babaganoush.

Leeks This onion relative adds a mild allium flavor to any dish. Simmer slowly on medium heat for a creamy texture.

Carrots We had a few more gorgeous summer carrots to give out. The greens can be useful for making soup broth.

Green Bell Pepper Our peppers won’t mature to sweet red peppers for a couple of weeks but we can enjoy green peppers until then!

Cherry Tomatoes This orange variety called Sungold is the sweetest. If you don’t just pop them all in your mouth raw, they are great for salads and even cooked.

Leeks Slice these into thin rounds and cook them down for an oniony, creamy addition to any dish.

Tomatoes We are now into the weeks of tomato bounty. Enjoy them sliced or cooked down to add flavor to any dish. Some tomatoes in the share may be riper than others. If yours is under ripe, wait a few days for it to soften while storing it at room temperature. If you need to store a ripe tomato for a few days before you are ready to eat it, you can out it in the fridge but keeping them at room temperature is best for their flavor.

Dill A perfect pickle ingredient or an addition to soups, salad dressings, or sautees.

Pickling Cucumbers  Use the recipe we’ve included with this week’s share to try your hand at making our famous Adamah dill pickles. This variety is specifically bred for pickling and the small cukes result in a perfect crunch.

Slicing Cucumbers These bigger cukes won’t pickle well so use them for salad or a simple snack.

Cherry Bomb Peppers These hot peppers are also a little sweet.

Cilantro There is enough cilantro in your share to make some cilantro pesto or you could make a nice salsa with peppers, tomatoes, and cilantro. It can also be used in bean dishes and curries. If you don’t use it all, you can always dry it down for later.

Summer Squash This is the crop that keeps on giving. Running out of ideas for how to eat squash? Check out the recipes tab at fvcsa.adamah.org.