WEEK 8

Heading into the Field to Harvest

Eggplant These Asian style eggplant are particularly well suited to stir-fry or other Asian dishes but they also make perfect babaganoush, ratatouille or European eggplant cuisine. I always find that the trick with eggplant is to cook it fully so that you remove the rubbery texture and bring out all it has to offer.

Cherry Tomatoes These are like candy- so fresh and sweet. Many more to come this summer.

Summer Squash This is the crop that keeps on giving. Running out of ideas for how to eat squash? Check out the recipes tab at whcsa.adamah.org.

Cilantro These nice big bunches of cilantro are perfect for making salsa with your tomatoes, garlic and pepper or can be made into its own pesto. Cilantro also goes well with curry or chili.

Cauliflower This gorgeous cauliflower is particularly delicious! This will be the last of it until the fall.

Jalapeno The seeds of these are hot and will add a kick if you choose to make salsa this week with your cilantro and tomatoes.

Tomatoes We aren’t into full steam tomatoes yet but it is nice to have a few trickling in. Store your tomatoes out of the fridge for the best flavor. Some are ripe today but others will need to sit out a few days until they are soft.

Garlic This fresh garlic needs to be refrigerated because it hasn’t yet dried down.

Cucumbers  Try slices of cucumber in a class of cold water for an extra delicious easy drink.

Green Cabbage I’ve been eating a lot of simple meals this week of sautéed cabbage and zucchini slices with rice, french lentils, and a tahini sauce. So satisfying, easy to make, and delicious!

Sol organizing veggies in the cooler