Week 15

Speckled Romaine Lettuce This heirloom lettuce is not moldy! It is a green head of lettuce with beautiful red speckles. It is quite tender and delicious with crispy ribs.

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.

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.

Garlic This garlic is cured, so it will store well.

Scallions Sometimes called green onions or spring onions, these oniony greens are great for salads, stir-fries, soups, egg dishes, or most anything you would use onions for.

Slicing Tomatoes Tomatoes are definitely winding down due to the cooler weather but we hope to have small amounts to give out all the way until we get a frost. 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 at room temperature. If you need to store a ripe tomato for a few days before you are ready to eat it, you can put it in the fridge. Keeping them at room temperature is best for 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.

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

Swiss Chard Cooking greens are back for the fall season! This relative of spinach and beets cooks down quickly so sautee or steam lightly if you want to maintain some of its’ texture.