Eggplant We’ve been eating loads of baba ganoush here lately. Roast the eggplants whole in the oven until completely soft. Blend until creamy with plenty of tahini, lemon juice, olive oil, and salt. Eat with chips or crackers, on toast, or in pita bread.
Green Beans These can be delicious raw snacks like sugar snap peas. They can also be lightly steamed, seared on the grill, stir-fried, or added to soups.
Tomatoes We are full steam ahead into tomato season. What to do with so many? Try a simple roast- slice them up and toss them in the oven with zucchini- or make a simple sauce for pasta. Its also a great week for salsa with cilantro and jalapenos.
Sun Jewel Melons These small, yellow, striped melons are a specialty Korean melon with a mild flavor and crisp texture. Eat them as you would a cantaloupe or use them in fruit salad.
Jalapeños The white lines on the jalapeños are a sign that they are mature and hot.
Cucumber They keep on coming! We’ve been making huge batches of Israeli salad with small cubes of cucumbers and tomatoes, olive oil, salt, and pepper.
Cilantro Its a great week for salsa. Also consider putting cilantro into bean dishes or curries. I like to make a simple coconut curry with curry powder, cilantro, coconut milk, jalapeños, tomatoes, and mixed vegetables like summer squash, eggplant, and green beans.
Summer Squash They sure do keep coming! Try making summer squash chips- cut them VERY thin and coat with olive oil, salt, and garlic powder. Spread them out very well so none are touching and cook in oven at 350 until fully dry.
Whats Missing This Summer? You may have noticed the conspicuous absence of a very important vegetable- garlic. I’m sorry to say that our crop contracted a garlic disease called Bloat Nematode and we won’t have much, if any, to distribute this season.