What’s in my box this week?

*Click on produce above for Recipes

Flower of the Week: mixed bouquet

Veggie Tips

Basil – To keep your basil fresh, store in a glass of water on the counter (NOT in the refrigerator) like you would flowers and cover with a plastic bag. Change the water regularly. Or you can use it up all at once in a batch of pesto (make a salad with zucchini) or other sauce, like a vinaigrette! We have lots of recipe ideas on our website. Save some leaves for the Recipe of the Week. That’ll leave you plenty more to add to salads with summer squash, cherry tomatoes, butternut squash, or melon or add to a butternut or zucchini stir-fry.

Butternut Squash – Aren’t these mini butternut cute? A much less formidable size than they can be. Butternut squash is so versatile – see our website and there are even more ideas on this list or this list. You can eat it with every meal, even breakfast (sweet or savory) and dessert, and it can be even eaten raw, though roasting, the most popular way to make it, will yield the sweetest results. The seeds can be roasted too, just like pumpkin seeds. Store in a cool, dry place until ready to use. Cut squash can be stored in the fridge, ideally left whole but also in cubes, for several days. More storage tips here.

Cherry Tomatoes – Cherry tomatoes, like their larger counterparts, should be stored on the counter at room temperature, not in the refrigerator. We’re harvesting grape tomatoes this week – red and gold. They’re easy to snack on, or make the suspiciously easy but very good Recipe of the Week. If you want more ideas, check out our website. If you’re cutting a large amount of cherry tomatoes in half, definitely use this “hack”.

Grapes – Grapes are stored best in cold, humid conditions, so keep in a plastic bag in the refrigerator, and it’s best to keep them on the stem and unwashed until eating. Frozen grapes make tasty and refreshing snacks (instructions here) and are a good way to not waste grapes that have gotten a little squishy, and you can add them to smoothies. You can also cook grapes – roasting can concentrate flavors and be used in dishes that are sweet (like oatmeal, or yogurt) or savory (with zucchini and couscous, or butternut). Or you can bake with them, like a galette, or cake. One more idea – a few years ago, a CSA member wrote “Tonight we had tofu sautéed with curry paste, fish sauce, GRAPES, and cilantro with rice.  Boy was it good.  Savory tofu, sweet grapes, spicy curry.”

Melon – We’re harvesting over 10 varieties of melons! Use the melon page on our website to ID your melon, or you can always ask us – though we’ll need a picture of the inside and outside. Melons can be stored on the counter, or in a cool spot, for a short period of time (a day or two) but we harvest them ripe so we recommend keeping them in the refrigerator for best results and bringing them up to room temperature just before eating. Once cut, all melons should be stored in the refrigerator for up to three days either cut up in a container or left whole and wrapped with plastic wrap or an eco-friendly alternative. Tip: consider sprinkling a small amount of salt on your melon, especially if it needs a flavor boost. Cubed melon can also be used in smoothies (fresh or frozen) and popsicles. You can also make melon gazpacho – some recipes include grapes too.

Onions – Finding some black spots on your onions? That’s aspergillus, a harmless fungus that can develop on harvested onions. They are perfectly safe to eat, just wash off the black soot before using. Use for the Recipe of the Week.

Summer Squash – Squash should be stored in the fridge (ideally in the crisper drawer), and in a bag. The key is moisture management; you want to make sure that they don’t dry out, but they will spoil if there is too much condensation. You may want to move your squash to a plastic bag, but make sure one end of the bag is open for air circulation. Don’t wash your squash until you’re ready to use them. And when you are, you can bake them with your cherry tomatoes (or add lentils), butternut/summer squash tacos,, check out our website for ideas and this website has a few more.

*Click on produce above for Recipes

Flower of the Week: mixed bouquet

Veggie Tips

Basil – To keep your basil fresh, store in a glass of water on the counter (NOT in the refrigerator) like you would flowers and cover with a plastic bag. Change the water regularly. Or you can use it up all at once in a batch of pesto (make a salad with zucchini) or other sauce, like a vinaigrette! We have lots of recipe ideas on our website. Save some leaves for the Recipe of the Week. That’ll leave you plenty more to add to salads with summer squash, cherry tomatoes, butternut squash, or melon or add to a butternut or zucchini stir-fry.

Butternut Squash – Aren’t these mini butternut cute? A much less formidable size than they can be. Butternut squash is so versatile – see our website and there are even more ideas on this list or this list. You can eat it with every meal, even breakfast (sweet or savory) and dessert, and it can be even eaten raw, though roasting, the most popular way to make it, will yield the sweetest results. The seeds can be roasted too, just like pumpkin seeds. Store in a cool, dry place until ready to use. Cut squash can be stored in the fridge, ideally left whole but also in cubes, for several days. More storage tips here.

Cherry Tomatoes – Cherry tomatoes, like their larger counterparts, should be stored on the counter at room temperature, not in the refrigerator. We’re harvesting grape tomatoes this week – red and gold. They’re easy to snack on, or make the suspiciously easy but very good Recipe of the Week. If you want more ideas, check out our website. If you’re cutting a large amount of cherry tomatoes in half, definitely use this “hack”.

Grapes – Grapes are stored best in cold, humid conditions, so keep in a plastic bag in the refrigerator, and it’s best to keep them on the stem and unwashed until eating. Frozen grapes make tasty and refreshing snacks (instructions here) and are a good way to not waste grapes that have gotten a little squishy, and you can add them to smoothies. You can also cook grapes – roasting can concentrate flavors and be used in dishes that are sweet (like oatmeal, or yogurt) or savory (with zucchini and couscous, or butternut). Or you can bake with them, like a galette, or cake. One more idea – a few years ago, a CSA member wrote “Tonight we had tofu sautéed with curry paste, fish sauce, GRAPES, and cilantro with rice.  Boy was it good.  Savory tofu, sweet grapes, spicy curry.”

Melon – We’re harvesting over 10 varieties of melons! Use the melon page on our website to ID your melon, or you can always ask us – though we’ll need a picture of the inside and outside. Melons can be stored on the counter, or in a cool spot, for a short period of time (a day or two) but we harvest them ripe so we recommend keeping them in the refrigerator for best results and bringing them up to room temperature just before eating. Once cut, all melons should be stored in the refrigerator for up to three days either cut up in a container or left whole and wrapped with plastic wrap or an eco-friendly alternative. Tip: consider sprinkling a small amount of salt on your melon, especially if it needs a flavor boost. Cubed melon can also be used in smoothies (fresh or frozen) and popsicles. You can also make melon gazpacho – some recipes include grapes too.

Onions – Finding some black spots on your onions? That’s aspergillus, a harmless fungus that can develop on harvested onions. They are perfectly safe to eat, just wash off the black soot before using. Use for the Recipe of the Week.

Summer Squash – Squash should be stored in the fridge (ideally in the crisper drawer), and in a bag. The key is moisture management; you want to make sure that they don’t dry out, but they will spoil if there is too much condensation. You may want to move your squash to a plastic bag, but make sure one end of the bag is open for air circulation. Don’t wash your squash until you’re ready to use them. And when you are, you can bake them with your cherry tomatoes (or add lentils), butternut/summer squash tacos,, check out our website for ideas and this website has a few more.

*Click on produce above for Recipes

Flower of the Week: mixed bouquet

Veggie Tips

Basil – To keep your basil fresh, store in a glass of water on the counter (NOT in the refrigerator) like you would flowers and cover with a plastic bag. Change the water regularly. Or you can use it up all at once in a batch of pesto (make a salad with zucchini) or other sauce, like a vinaigrette! We have lots of recipe ideas on our website. Save some leaves for the Recipe of the Week. That’ll leave you plenty more to add to salads with summer squash, cherry tomatoes, butternut squash, or melon or add to a butternut or zucchini stir-fry.

Butternut Squash – Aren’t these mini butternut cute? A much less formidable size than they can be. Butternut squash is so versatile – see our website and there are even more ideas on this list or this list. You can eat it with every meal, even breakfast (sweet or savory) and dessert, and it can be even eaten raw, though roasting, the most popular way to make it, will yield the sweetest results. The seeds can be roasted too, just like pumpkin seeds. Store in a cool, dry place until ready to use. Cut squash can be stored in the fridge, ideally left whole but also in cubes, for several days. More storage tips here.

Cherry Tomatoes – Cherry tomatoes, like their larger counterparts, should be stored on the counter at room temperature, not in the refrigerator. We’re harvesting grape tomatoes this week – red and gold. They’re easy to snack on, or make the suspiciously easy but very good Recipe of the Week. If you want more ideas, check out our website. If you’re cutting a large amount of cherry tomatoes in half, definitely use this “hack”.

Grapes – Grapes are stored best in cold, humid conditions, so keep in a plastic bag in the refrigerator, and it’s best to keep them on the stem and unwashed until eating. Frozen grapes make tasty and refreshing snacks (instructions here) and are a good way to not waste grapes that have gotten a little squishy, and you can add them to smoothies. You can also cook grapes – roasting can concentrate flavors and be used in dishes that are sweet (like oatmeal, or yogurt) or savory (with zucchini and couscous, or butternut). Or you can bake with them, like a galette, or cake. One more idea – a few years ago, a CSA member wrote “Tonight we had tofu sautéed with curry paste, fish sauce, GRAPES, and cilantro with rice.  Boy was it good.  Savory tofu, sweet grapes, spicy curry.”

Melon – We’re harvesting over 10 varieties of melons! Use the melon page on our website to ID your melon, or you can always ask us – though we’ll need a picture of the inside and outside. Melons can be stored on the counter, or in a cool spot, for a short period of time (a day or two) but we harvest them ripe so we recommend keeping them in the refrigerator for best results and bringing them up to room temperature just before eating. Once cut, all melons should be stored in the refrigerator for up to three days either cut up in a container or left whole and wrapped with plastic wrap or an eco-friendly alternative. Tip: consider sprinkling a small amount of salt on your melon, especially if it needs a flavor boost. Cubed melon can also be used in smoothies (fresh or frozen) and popsicles. You can also make melon gazpacho – some recipes include grapes too.

Onions – Finding some black spots on your onions? That’s aspergillus, a harmless fungus that can develop on harvested onions. They are perfectly safe to eat, just wash off the black soot before using. Use for the Recipe of the Week.

Summer Squash – Squash should be stored in the fridge (ideally in the crisper drawer), and in a bag. The key is moisture management; you want to make sure that they don’t dry out, but they will spoil if there is too much condensation. You may want to move your squash to a plastic bag, but make sure one end of the bag is open for air circulation. Don’t wash your squash until you’re ready to use them. And when you are, you can bake them with your cherry tomatoes (or add lentils), butternut/summer squash tacos,, check out our website for ideas and this website has a few more.

*Click on produce above for Recipes

Flower of the Week: sedum + dragon’s breath celosia

Veggie Tips

Acorn Squash – It’s after Labor Day, so you can’t wear white, but you can (and should!) eat winter squash. We’re staring the season with acorn. Their shape is perfect for stuffing –  sweet (like yogurt and spices), or savory! Like any winter squash, they make great soup (this squash-only one, this one with beans and sumac, kimchi, or caramelized onions) and they are great roasted either halved, or cut into rings, half-moons, wedges, or cubes. No need to remove the peel before cooking. Roasted squash is a good addition to salads, chili, or pasta. Or make a caprese salad, dip, dal, curry, ratatouille with your eggplant, or a baked good (a quickbread with squash puree or muffins with raw, grated squash)! You can roast the seeds too. Acorn squash don’t have as long of a shelf-life as something like a butternut, but you don’t have to eat it immediately. Store in a cool, dry place, not in the refrigerator. Additional recipe ideas here and here, plus we have LOTS of squash recipes on our website.

Eggplant – We grow multiple types of eggplant and you can view them all on our website, in addition to many excellent recipe ideas. The different shaped eggplants can have slight textural differences but can all be used interchangeably, just pay attention to the way you’re cutting them and keep these cooking tips in mind. While you’ll see suggestions not to refrigerate them we do recommend that you refrigerate (in a warmer section of your fridge, if possible – follow this guidance) in a bag to prevent them from getting squishy. Though if they do get a little soft or get some cold damage, they are still very salvageable, especially if you’re making baingan bharta or baba ghanoush. Eggplant has a very neutral flavor, so it goes with any sauce or flavor profile. It’s excellent roasted – try this salad with leeks, this salad with mint, or roasted with a miso sauce, like this recipe. It’s also good in pasta (see the Recipe of the Week), stir-fries, grilled, or in stews, chili (add leeks too), and curries. This page has a rundown of several eggplant cooking methods and here’s a list with lots of tasty ideas. Additional eggplant ideas here – what are some of your favorites?

Garlic

Melon – We’re harvesting over 10 varieties of melons! Use the melon page on our website to ID your melon, or you can always ask us – though we’ll need a picture of the inside and outside. Melons can be stored on the counter, or in a cool spot, for a short period of time (a day or two) but we harvest them ripe so we recommend keeping them in the refrigerator for best results and bringing them up to room temperature just before eating. Once cut, all melons should be stored in the refrigerator for up to three days either cut up in a container or left whole and wrapped with plastic wrap or an eco-friendly alternative. Tip: consider sprinkling a small amount of salt on your melon, especially if it needs a flavor boost. Cubed melon can also be used in smoothies (fresh or frozen) and popsicles. You can also make melon gazpacho – some recipes include grapes too.

Leeks – These young leeks are smaller and more tender than normal, some are more like a very thick scallion! Be sure to rinse well, or put cut leeks in a bowl of water to remove the dirt and grit that can get stuck between the leaves (more cutting and cooking advice here). People often don’t cook with the tougher green tops but these young leeks should be much more tender. If they are tough, don’t discard. You can braise them or save for veggie stock! Store leeks in the refrigerator, wrapped in a bag to retain moisture (and to prevent your refrigerator from smelling like leeks) where they’ll last for two weeks or so. Leeks are so versatile and can be used as the base for cooking any dish, but they can also feature more prominently in a dish. See the many great ideas on our website including this eggplant salad. A few other ideas: braised with eggplant and tomatoes or a tomato tart or crostata.

Sugar Plums – The plums in your box this week are known by a few names, including prune plums, Italian plums, French plums, and are similar to damson plums. Regardless of what you call them, they’re delicious, and they are a freestone variety of plum, meaning the pits are easy to remove, making them an excellent choice for cooking and baking. They are a bit firmer and drier than other plum varieties and they have a sweet, brown sugar flavor. They are good raw too and do not need to be soft to be good. They can be used in a savory dishes or chutney but are most commonly enjoyed baked or fresh (they make a great snack). If baking, you have so many options:tortes, cakes, bars, focaccia, crepes, tarts, clafoutis (gluten free too), pies, cobblers, crumbles, or a German-style plum cake without or with yeast. Roasted (plain or with ginger) or stewed plums are good with oatmeal and yogurt too. There are a few more ideas here. We can take back the plastic basket; you can leave it at your CSA site this week or bring it back in a future week. Plums can be stored on the counter for a few days but they will last longer if stored in the refrigerator in a bag.

Tomatoes – Tomatoes are best stored on the counter at room temperature, stem side down. The best temperature for storing tomatoes is 55 degrees, much warmer than the standard refrigerator. As a result, we only recommend moving your tomatoes to the fridge if they are really ripe and you’re worried about them going bad. And of course, always refrigerate cut tomatoes. See our website for many more excellent recipe ideas. Note: we can’t reuse the cardboard boats, please do not leave them at your CSA site.

*Click on produce above for Recipes

Flower of the Week: sedum + dragon’s breath celosia

Veggie Tips

Acorn Squash – It’s after Labor Day, so you can’t wear white, but you can (and should!) eat winter squash. We’re staring the season with acorn. Their shape is perfect for stuffing –  sweet (like yogurt and spices), or savory! Like any winter squash, they make great soup (this squash-only one, this one with beans and sumac, kimchi, or caramelized onions) and they are great roasted either halved, or cut into rings, half-moons, wedges, or cubes. No need to remove the peel before cooking. Roasted squash is a good addition to salads, chili, or pasta. Or make a caprese salad, dip, dal, curry, ratatouille with your eggplant, or a baked good (a quickbread with squash puree or muffins with raw, grated squash)! You can roast the seeds too. Acorn squash don’t have as long of a shelf-life as something like a butternut, but you don’t have to eat it immediately. Store in a cool, dry place, not in the refrigerator. Additional recipe ideas here and here, plus we have LOTS of squash recipes on our website.

Eggplant – We grow multiple types of eggplant and you can view them all on our website, in addition to many excellent recipe ideas. The different shaped eggplants can have slight textural differences but can all be used interchangeably, just pay attention to the way you’re cutting them and keep these cooking tips in mind. While you’ll see suggestions not to refrigerate them we do recommend that you refrigerate (in a warmer section of your fridge, if possible – follow this guidance) in a bag to prevent them from getting squishy. Though if they do get a little soft or get some cold damage, they are still very salvageable, especially if you’re making baingan bharta or baba ghanoush. Eggplant has a very neutral flavor, so it goes with any sauce or flavor profile. It’s excellent roasted – try this salad with leeks, this salad with mint, or roasted with a miso sauce, like this recipe. It’s also good in pasta (see the Recipe of the Week), stir-fries, grilled, or in stews, chili (add leeks too), and curries. This page has a rundown of several eggplant cooking methods and here’s a list with lots of tasty ideas. Additional eggplant ideas here – what are some of your favorites?

Garlic

Melon – We’re harvesting over 10 varieties of melons! Use the melon page on our website to ID your melon, or you can always ask us – though we’ll need a picture of the inside and outside. Melons can be stored on the counter, or in a cool spot, for a short period of time (a day or two) but we harvest them ripe so we recommend keeping them in the refrigerator for best results and bringing them up to room temperature just before eating. Once cut, all melons should be stored in the refrigerator for up to three days either cut up in a container or left whole and wrapped with plastic wrap or an eco-friendly alternative. Tip: consider sprinkling a small amount of salt on your melon, especially if it needs a flavor boost. Cubed melon can also be used in smoothies (fresh or frozen) and popsicles. You can also make melon gazpacho – some recipes include grapes too.

Leeks – These young leeks are smaller and more tender than normal, some are more like a very thick scallion! Be sure to rinse well, or put cut leeks in a bowl of water to remove the dirt and grit that can get stuck between the leaves (more cutting and cooking advice here). People often don’t cook with the tougher green tops but these young leeks should be much more tender. If they are tough, don’t discard. You can braise them or save for veggie stock! Store leeks in the refrigerator, wrapped in a bag to retain moisture (and to prevent your refrigerator from smelling like leeks) where they’ll last for two weeks or so. Leeks are so versatile and can be used as the base for cooking any dish, but they can also feature more prominently in a dish. See the many great ideas on our website including this eggplant salad. A few other ideas: braised with eggplant and tomatoes or a tomato tart or crostata.

Tomatoes – Tomatoes are best stored on the counter at room temperature, stem side down. The best temperature for storing tomatoes is 55 degrees, much warmer than the standard refrigerator. As a result, we only recommend moving your tomatoes to the fridge if they are really ripe and you’re worried about them going bad. And of course, always refrigerate cut tomatoes. See our website for many more excellent recipe ideas. Note: we can’t reuse the cardboard boats, please do not leave them at your CSA site.

*Click on produce above for Recipes

Flower of the Week: sedum + dragon’s breath celosia

Veggie Tips

Acorn Squash – It’s after Labor Day, so you can’t wear white, but you can (and should!) eat winter squash. We’re staring the season with acorn. Their shape is perfect for stuffing –  sweet (like yogurt and spices), or savory! Like any winter squash, they make great soup (this squash-only one, this one with beans and sumac, kimchi, or caramelized onions) and they are great roasted either halved, or cut into rings, half-moons, wedges, or cubes. No need to remove the peel before cooking. Roasted squash is a good addition to salads, chili, or pasta. Or make a caprese salad, dip, dal, curry, ratatouille with your eggplant, or a baked good (a quickbread with squash puree or muffins with raw, grated squash)! You can roast the seeds too. Acorn squash don’t have as long of a shelf-life as something like a butternut, but you don’t have to eat it immediately. Store in a cool, dry place, not in the refrigerator. Additional recipe ideas here and here, plus we have LOTS of squash recipes on our website.

Eggplant – We grow multiple types of eggplant and you can view them all on our website, in addition to many excellent recipe ideas. The different shaped eggplants can have slight textural differences but can all be used interchangeably, just pay attention to the way you’re cutting them and keep these cooking tips in mind. While you’ll see suggestions not to refrigerate them we do recommend that you refrigerate (in a warmer section of your fridge, if possible – follow this guidance) in a bag to prevent them from getting squishy. Though if they do get a little soft or get some cold damage, they are still very salvageable, especially if you’re making baingan bharta or baba ghanoush. Eggplant has a very neutral flavor, so it goes with any sauce or flavor profile. It’s excellent roasted – try this salad with leeks, this salad with mint, or roasted with a miso sauce, like this recipe. It’s also good in pasta (see the Recipe of the Week), stir-fries, grilled, or in stews, chili (add leeks too), and curries. This page has a rundown of several eggplant cooking methods and here’s a list with lots of tasty ideas. Additional eggplant ideas here – what are some of your favorites?

Garlic

Melon – We’re harvesting over 10 varieties of melons! Use the melon page on our website to ID your melon, or you can always ask us – though we’ll need a picture of the inside and outside. Melons can be stored on the counter, or in a cool spot, for a short period of time (a day or two) but we harvest them ripe so we recommend keeping them in the refrigerator for best results and bringing them up to room temperature just before eating. Once cut, all melons should be stored in the refrigerator for up to three days either cut up in a container or left whole and wrapped with plastic wrap or an eco-friendly alternative. Tip: consider sprinkling a small amount of salt on your melon, especially if it needs a flavor boost. Cubed melon can also be used in smoothies (fresh or frozen) and popsicles. You can also make melon gazpacho – some recipes include grapes too.

Leeks – These young leeks are smaller and more tender than normal, some are more like a very thick scallion! Be sure to rinse well, or put cut leeks in a bowl of water to remove the dirt and grit that can get stuck between the leaves (more cutting and cooking advice here). People often don’t cook with the tougher green tops but these young leeks should be much more tender. If they are tough, don’t discard. You can braise them or save for veggie stock! Store leeks in the refrigerator, wrapped in a bag to retain moisture (and to prevent your refrigerator from smelling like leeks) where they’ll last for two weeks or so. Leeks are so versatile and can be used as the base for cooking any dish, but they can also feature more prominently in a dish. See the many great ideas on our website including this eggplant salad. A few other ideas: braised with eggplant and tomatoes or a tomato tart or crostata.

Tomatoes – This week you’re getting Early Girl tomatoes; while they’re less flashy than the heirlooms, they have amazing flavor and are a more versatile tomato! Tomatoes are best stored on the counter at room temperature, stem side down. The best temperature for storing tomatoes is 55 degrees, much warmer than the standard refrigerator. As a result, we only recommend moving your tomatoes to the fridge if they are really ripe and you’re worried about them going bad. And of course, always refrigerate cut tomatoes. See our website for many more excellent recipe ideas. Note: we can’t reuse the cardboard boats, please do not leave them at your CSA site.

*Click on produce above for Recipes

Flower of the Week: a mixed bouquet

Veggie Tips

Acorn Squash – It’s after Labor Day, so you can’t wear white, but you can (and should!) eat winter squash. We’re staring the season with acorn. Their shape is perfect for stuffing –  sweet (like yogurt and spices), or savory! Like any winter squash, they make great soup (this squash-only one, this one with beans and sumac, kimchi, or caramelized onions) and they are great roasted either halved, or cut into rings, half-moons, wedges, or cubes. No need to remove the peel before cooking. Roasted squash is a good addition to salads, chili, or pasta. Or make a caprese salad, dip, dal, curry, ratatouille with your eggplant, or a baked good (a quickbread with squash puree or muffins with raw, grated squash)! You can roast the seeds too. Acorn squash don’t have as long of a shelf-life as something like a butternut, but you don’t have to eat it immediately. Store in a cool, dry place, not in the refrigerator. Additional recipe ideas here and here, plus we have LOTS of squash recipes on our website.

Eggplant – We grow multiple types of eggplant and you can view them all on our website, in addition to many excellent recipe ideas. The different shaped eggplants can have slight textural differences but can all be used interchangeably, just pay attention to the way you’re cutting them and keep these cooking tips in mind. While you’ll see suggestions not to refrigerate them we do recommend that you refrigerate (in a warmer section of your fridge, if possible – follow this guidance) in a bag to prevent them from getting squishy. Though if they do get a little soft or get some cold damage, they are still very salvageable, especially if you’re making baingan bharta or baba ghanoush. Eggplant has a very neutral flavor, so it goes with any sauce or flavor profile. It’s excellent roasted – try this salad with leeks, this salad with mint, or roasted with a miso sauce, like this recipe. It’s also good in pasta (see the Recipe of the Week), stir-fries, grilled, or in stews, chili (add leeks too), and curries. This page has a rundown of several eggplant cooking methods and here’s a list with lots of tasty ideas. Additional eggplant ideas here – what are some of your favorites?

Garlic

Melon – We’re harvesting over 10 varieties of melons! Use the melon page on our website to ID your melon, or you can always ask us – though we’ll need a picture of the inside and outside. Melons can be stored on the counter, or in a cool spot, for a short period of time (a day or two) but we harvest them ripe so we recommend keeping them in the refrigerator for best results and bringing them up to room temperature just before eating. Once cut, all melons should be stored in the refrigerator for up to three days either cut up in a container or left whole and wrapped with plastic wrap or an eco-friendly alternative. Tip: consider sprinkling a small amount of salt on your melon, especially if it needs a flavor boost. Cubed melon can also be used in smoothies (fresh or frozen) and popsicles. You can also make melon gazpacho – some recipes include grapes too.

Leeks – These young leeks are smaller and more tender than normal, some are more like a very thick scallion! Be sure to rinse well, or put cut leeks in a bowl of water to remove the dirt and grit that can get stuck between the leaves (more cutting and cooking advice here). People often don’t cook with the tougher green tops but these young leeks should be much more tender. If they are tough, don’t discard. You can braise them or save for veggie stock! Store leeks in the refrigerator, wrapped in a bag to retain moisture (and to prevent your refrigerator from smelling like leeks) where they’ll last for two weeks or so. Leeks are so versatile and can be used as the base for cooking any dish, but they can also feature more prominently in a dish. See the many great ideas on our website including this eggplant salad. A few other ideas: braised with eggplant and tomatoes or a tomato tart or crostata.

Tomatoes – This week you’re getting Early Girl tomatoes; while they’re less flashy than the heirlooms, they have amazing flavor and are a more versatile tomato! Tomatoes are best stored on the counter at room temperature, stem side down. The best temperature for storing tomatoes is 55 degrees, much warmer than the standard refrigerator. As a result, we only recommend moving your tomatoes to the fridge if they are really ripe and you’re worried about them going bad. And of course, always refrigerate cut tomatoes. See our website for many more excellent recipe ideas. Note: we can’t reuse the cardboard boats, please do not leave them at your CSA site.

*Click on produce above for Recipes

Flower of the Week: sedum + dragon’s breath celosia

Veggie Tips

Acorn Squash – It’s after Labor Day, so you can’t wear white, but you can (and should!) eat winter squash. We’re staring the season with acorn. Their shape is perfect for stuffing –  sweet (like yogurt and spices), or savory! Like any winter squash, they make great soup (this squash-only one, this one with beans and sumac, kimchi, or caramelized onions) and they are great roasted either halved, or cut into rings, half-moons, wedges, or cubes. No need to remove the peel before cooking. Roasted squash is a good addition to salads, chili, or pasta. Or make a caprese salad, dip, dal, curry, ratatouille with your eggplant, or a baked good (a quickbread with squash puree or muffins with raw, grated squash)! You can roast the seeds too. Acorn squash don’t have as long of a shelf-life as something like a butternut, but you don’t have to eat it immediately. Store in a cool, dry place, not in the refrigerator. Additional recipe ideas here and here, plus we have LOTS of squash recipes on our website.

Eggplant – We grow multiple types of eggplant and you can view them all on our website, in addition to many excellent recipe ideas. The different shaped eggplants can have slight textural differences but can all be used interchangeably, just pay attention to the way you’re cutting them and keep these cooking tips in mind. While you’ll see suggestions not to refrigerate them we do recommend that you refrigerate (in a warmer section of your fridge, if possible – follow this guidance) in a bag to prevent them from getting squishy. Though if they do get a little soft or get some cold damage, they are still very salvageable, especially if you’re making baingan bharta or baba ghanoush. Eggplant has a very neutral flavor, so it goes with any sauce or flavor profile. It’s excellent roasted – try this salad with leeks, this salad with mint, or roasted with a miso sauce, like this recipe. It’s also good in pasta (see the Recipe of the Week), stir-fries, grilled, or in stews, chili (add leeks too), and curries. This page has a rundown of several eggplant cooking methods and here’s a list with lots of tasty ideas. Additional eggplant ideas here – what are some of your favorites?

Garlic

Melon – We’re harvesting over 10 varieties of melons! Use the melon page on our website to ID your melon, or you can always ask us – though we’ll need a picture of the inside and outside. Melons can be stored on the counter, or in a cool spot, for a short period of time (a day or two) but we harvest them ripe so we recommend keeping them in the refrigerator for best results and bringing them up to room temperature just before eating. Once cut, all melons should be stored in the refrigerator for up to three days either cut up in a container or left whole and wrapped with plastic wrap or an eco-friendly alternative. Tip: consider sprinkling a small amount of salt on your melon, especially if it needs a flavor boost. Cubed melon can also be used in smoothies (fresh or frozen) and popsicles. You can also make melon gazpacho – some recipes include grapes too.

Leeks – These young leeks are smaller and more tender than normal, some are more like a very thick scallion! Be sure to rinse well, or put cut leeks in a bowl of water to remove the dirt and grit that can get stuck between the leaves (more cutting and cooking advice here). People often don’t cook with the tougher green tops but these young leeks should be much more tender. If they are tough, don’t discard. You can braise them or save for veggie stock! Store leeks in the refrigerator, wrapped in a bag to retain moisture (and to prevent your refrigerator from smelling like leeks) where they’ll last for two weeks or so. Leeks are so versatile and can be used as the base for cooking any dish, but they can also feature more prominently in a dish. See the many great ideas on our website including this eggplant salad. A few other ideas: braised with eggplant and tomatoes or a tomato tart or crostata.

Tomatoes – Tomatoes are best stored on the counter at room temperature, stem side down. The best temperature for storing tomatoes is 55 degrees, much warmer than the standard refrigerator. As a result, we only recommend moving your tomatoes to the fridge if they are really ripe and you’re worried about them going bad. And of course, always refrigerate cut tomatoes. See our website for many more excellent recipe ideas. Note: we can’t reuse the cardboard boats, please do not leave them at your CSA site.