Week 7

Cucumbers A cooling cucumber for a hot week.

Summer Squash We grow a mix of green zucchini, yellow zucchini and light green middle eastern type squash. They are so fresh that if you eat them in the next week or two they will bead up with moisture as you slice.

Garlic This garlic is fresh out of the field. It tastes just like the garlic you are used to from the grocery store but it hasn't yet cured fully for storage. Keep it in the fridge and use it up in the next week or two.

Beets Don't forget that you can cook the greens or eat them raw in salads. The roots should store for weeks.

Basil Store this aromatic herb with its stems in water on a counter top. It will turn black if you put it in the refrigerator.

Jalapeno The seeds are hot!

Parsley Eat it fresh or hang it in a well ventilated area to dry.

Tomato The first of many! Store these on your counter top for best flavor. If yours isn't quite ripe, give it a few days at room temperature until it is fully colored and soft.

Asian Eggplant These long eggplant can be used just like the more commonly seen Italian eggplant, although they are particularly good in stir-fies.

Broccoli This is the last of the broccoli for the summer.

Red Cabbage These small cabbages will store for weeks in the crisper drawer of your fridge.