Week 13

Cantaloupe These fresh cantaloupe are hard to grow in our climate so we have a very short season on them. Enjoy them while they last!

Eggplant These Asian eggplant can be used in any recipe but are a classic shape for Asian style dishes. I’ve simply been frying them with red peppers and eating with tomato sauce and pasta.

Lettuce This heirloom variety is called Tom Thumb and it is considered the oldest American lettuce still available. It is meant to be small such that you can simply remove the core and arrange the whole head on a plate for a single serving salad.

Sweet Red Frying Pepper These long, thin peppers are incredibly sweet! Eat them raw, roast them in the oven, or toss them in any sautee.

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.

Parsley Try a tabbouleh or parsley pesto, especially since both recipes go well with plenty of tomatoes.

Onions The beginning of onion season is upon us. These are pretty well cured already so you don’t need to store them in the fridge. Be prepared to tear up when you slice them though, they are quite strong!

Slicing Tomatoes 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.

Paste Tomatoes Also sometimes called Roma tomatoes, these more narrow, long tomatoes are less juicy than the slicing ones you’ve been receiving this summer so they cook down into sauce more quickly. If you want to make a real batch of sauce you may want to add these to some of the slicers since you only have six. You can also use these tomatoes raw for salads or salsas.

Jalapenos The brown lines on the jalapeños are an indication of their heat.

Parsley Try a tabbouleh or parsley pesto, especially since both recipes go well with plenty of tomatoes.