Parsley A bit of parsley goes a long way in tomato salads, soups, dips, and dressings. You can always dry your parsley if you don’t think you’ll use it while it’s fresh by simply hanging it upside down in a well ventilated area.
Swiss Chard These greens are growing beautifully despite the heat, hence the fact that you’ve gotten quite a bit of them! You can wilt and freeze it if it’s too much. I made a new variation on my weekly batch of chana saag (Indian style chick peas and greens) by blending the chard with an immersion blender after steaming.
Tomato The sun gold cherry tomatoes are from our farm but the slicers are from Hotchkiss’s greenhouse thanks to their generous invitation for us to come and glean there. Most are ripe and ready to eat while others may need a few days. This is the week for tomato sandwiches, BLTs, fire roasted tomatoes, tomato soup, tomato sauce, etc! The slicers are perfect for slicing of course but you can also cook them down as well.
Cayenne Hot Pepper The long thin red peppers are spicy! You can dry them if you don’t use this week.
Carrots Most of the carrots in your shares this week are white.
Shishito Peppers The small green narrow peppers are shishitos. They are not spicy but they do have a deep flavor. These specialty peppers are often blackened on a grill or in a pan but can be used in a wide variety of recipes.
Green Bell Pepper OR Italian Sweet Peppers Some members received a green bell pepper this week. Others received a yellow or red narrow Italian sweet pepper.
Garlic Such a potent and delicious crop this year. Store on your counter top- they are fully cured.
Eggplant Still a few eggplant out there on the plants and they are quite gorgeous and delicious.
Basil This week you have a larger amount of basil than you have in the past so that you can make pesto. Add nuts, olive oil and garlic and blend!
Swiss Chard These greens are growing beautifully despite the heat, hence the fact that you’ve gotten quite a bit of them! You can wilt and freeze it if it’s too much. I made a new variation on my weekly batch of chana saag (Indian style chick peas and greens) by blending the chard with an immersion blender after steaming.
Tomato The sun gold cherry tomatoes are from our farm but the slicers are from Hotchkiss’s greenhouse thanks to their generous invitation for us to come and glean there. Most are ripe and ready to eat while others may need a few days. This is the week for tomato sandwiches, BLTs, fire roasted tomatoes, tomato soup, tomato sauce, etc! The slicers are perfect for slicing of course but you can also cook them down as well.
Cayenne Hot Pepper The long thin red peppers are spicy! You can dry them if you don’t use this week.
Carrots Most of the carrots in your shares this week are white.
Shishito Peppers The small green narrow peppers are shishitos. They are not spicy but they do have a deep flavor. These specialty peppers are often blackened on a grill or in a pan but can be used in a wide variety of recipes.
Green Bell Pepper OR Italian Sweet Peppers Some members received a green bell pepper this week. Others received a yellow or red narrow Italian sweet pepper.
Garlic Such a potent and delicious crop this year. Store on your counter top- they are fully cured.
Eggplant Still a few eggplant out there on the plants and they are quite gorgeous and delicious.
Basil This week you have a larger amount of basil than you have in the past so that you can make pesto. Add nuts, olive oil and garlic and blend!
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