Week 14

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 The eggplant are slowing down their production with this colder weather but we hope they stay steady for another few weeks.

Lettuce These red and a green miniature romaine lettuces are meant to be harvested at a personal salad size.

Red Bell Pepper The firm walls of these mature peppers are perfect for raw veggie sticks and dip but they are, of course, also well suited to roasting, sautéing, or stir-frying.

Red Italian Frying Pepper These long thin sweet peppers are incredibly delicious raw, roasted or sauteed.

Onions 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.

Cherry Tomatoes The sweetest!

Cherry Bomb Hot Peppers These aren’t as hot as jalapeños but add a little kick to your cooking, especially if you include the seeds.

Dill This herb wilts quickly in the fridge but still has plenty of flavor even if you use it after its gone soft.