What’s in my box this week?

*Click on produce above for Recipes

Flower of the Week: a zinnia, celosia plume, and amaranth mix

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 (you can freeze leftovers)! We have many recipes on our website. Other ideas: pasta, pesto and potatoes, garbanzos, a caprese salad, bruschetta,  basil vinaigrette or basil sauce, or even a dessert, like this cake.

Corn – This is sweet, bicolor corn. It’s delicious and unfortunately the worms know that too. It’s likely that you’ll find a worm or two in your corn at some point during the season. The worms are not ideal but they’re hard to control; they’re a sign that it’s tasty, organically-grown corn. We strongly recommend you inspect the tips of your corn as soon as you arrive home and cut them off before storing if you do find a worm. We also apologize for anyone who may receive corn with blanks (missing kernels). This is a result of unfertilized kernels, often due to heat or water stress. We’re being careful while harvesting and packing, but likely a few will make it into CSA boxes. 

Keep corn refrigerated and in the husk, wrapped in a plastic bag to keep it from drying out, and the sooner you use it the better because the sugars turn to starch over time and it won’t taste as sweet. You can also cook and store the corn for later.

You’ve got several options in terms of how to cook your corn if you’re looking to enjoy it on the cob (for a rundown, see this list, this list, or this ranking) and if you’re taking the corn off the cob see here for tips on the best way to do so. We love eating corn raw (add to an heirloom tomato salad)! There are several great ideas on our website, this site, and this site.

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 is excellent roasted (try this salad, described as “The Sheet-Pan Salad That Made Me Stop Hating Eggplant, Finally” or with your tomatoes) or grilled (add to sandwiches, salads, salsa), charred, stir-fried (add basil or corn), or steamed. 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?

Melon – You can identify your melon by checking the photos and descriptions on our website. Melons can be stored on the counter, or in a cool spot, for a short period of time (a day or two) but we recommend keeping them in the refrigerator for best results and bringing them up to room temperature just before eating. Watermelons are the exception and shouldn’t be stored long-term in the refrigerator, or they’ll get grainy. Once cut, all melons can 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). You also can freeze cut melon to add to smoothies or sorbet (a quick version or more traditional), or make popsicles, juice cubes to add to drinks, or an aqua fresca. We often just cut melons in half and eat them with a spoon, but if you want a recipe, check out our website.

Peaches – Peaches are best stored on the counter, stem side down. If you want to speed up ripening, put them in a paper bag. If you need to slow down ripening, move them to the refrigerator, though extended time in a refrigerator can negatively impact their texture. Have you ever tried pickled peaches or adding peaches to gazpacho or a caprese salad?

Plums – Santa Rosa plums are semi-firm when ripe. You can ripen them on the counter to your desired level of softness. After, they should be stored in your refrigerator. They are great eaten as-is, but you can also make a quick compote, make into a baked good (like a galette, tart, bread, torte, cake, crumble, or crisp), or slice them to add to salads (like a tomato salad), yogurt or ice cream.

Potatoes – Remember to store your potatoes in the refrigerator and keep out of the light. See the many recipe suggestions on our website.

Tomatoes – You’re getting mostly heirloom tomatoes, with the potential to get some Early Girls (round and red) or Carolina Gold (larger, more round, gold/yellow) too. 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. If refrigerating, take the whole or cut tomato out of the fridge to get back to room temperature before eating to get the best taste. Check out the many recipe ideas on our website, or make a salad like the Recipe of the Week (or add plums to your salad, like this recipe) or sauce, either a quick version or roasted. And if you’ve got a recipe to recommend and share, let us know! Bulk boxes of heirloom, Early Girl, and Roma tomatoes are available to order now in the CSA Member Store.

*Click on produce above for Recipes

Flower of the Week: a zinnia, celosia plume, and amaranth mix

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 (you can freeze leftovers)! We have many recipes on our website. Other ideas: pasta, pesto and potatoes, garbanzos, a caprese salad, bruschetta,  basil vinaigrette or basil sauce, or even a dessert, like this cake.

Corn – This is sweet, bicolor corn. It’s delicious and unfortunately the worms know that too. It’s likely that you’ll find a worm or two in your corn at some point during the season. The worms are not ideal but they’re hard to control; they’re a sign that it’s tasty, organically-grown corn. We strongly recommend you inspect the tips of your corn as soon as you arrive home and cut them off before storing if you do find a worm. We also apologize for anyone who may receive corn with blanks (missing kernels). This is a result of unfertilized kernels, often due to heat or water stress. We’re being careful while harvesting and packing, but likely a few will make it into CSA boxes. 

Keep corn refrigerated and in the husk, wrapped in a plastic bag to keep it from drying out, and the sooner you use it the better because the sugars turn to starch over time and it won’t taste as sweet. You can also cook and store the corn for later.

You’ve got several options in terms of how to cook your corn if you’re looking to enjoy it on the cob (for a rundown, see this list, this list, or this ranking) and if you’re taking the corn off the cob see here for tips on the best way to do so. We love eating corn raw (add to an heirloom tomato salad)! There are several great ideas on our website, this site, and this site.

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 is excellent roasted (try this salad, described as “The Sheet-Pan Salad That Made Me Stop Hating Eggplant, Finally” or with your tomatoes) or grilled (add to sandwiches, salads, salsa), charred, stir-fried (add basil or corn), or steamed. 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?

Melon – You can identify your melon by checking the photos and descriptions on our website. Melons can be stored on the counter, or in a cool spot, for a short period of time (a day or two) but we recommend keeping them in the refrigerator for best results and bringing them up to room temperature just before eating. Watermelons are the exception and shouldn’t be stored long-term in the refrigerator, or they’ll get grainy. Once cut, all melons can 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). You also can freeze cut melon to add to smoothies or sorbet (a quick version or more traditional), or make popsicles, juice cubes to add to drinks, or an aqua fresca. We often just cut melons in half and eat them with a spoon, but if you want a recipe, check out our website.

Peaches – Peaches are best stored on the counter, stem side down. If you want to speed up ripening, put them in a paper bag. If you need to slow down ripening, move them to the refrigerator, though extended time in a refrigerator can negatively impact their texture. Have you ever tried pickled peaches or adding peaches to gazpacho or a caprese salad?

Plums – Santa Rosa plums are semi-firm when ripe. You can ripen them on the counter to your desired level of softness. After, they should be stored in your refrigerator. They are great eaten as-is, but you can also make a quick compote, make into a baked good (like a galette, tart, bread, torte, cake, crumble, or crisp), or slice them to add to salads (like a tomato salad), yogurt or ice cream.

Potatoes – Remember to store your potatoes in the refrigerator and keep out of the light. See the many recipe suggestions on our website.

Tomatoes – You’re getting mostly heirloom tomatoes, with the potential to get some Early Girls (round and red) or Carolina Gold (larger, more round, gold/yellow) too. 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. If refrigerating, take the whole or cut tomato out of the fridge to get back to room temperature before eating to get the best taste. Check out the many recipe ideas on our website, or make a salad like the Recipe of the Week (or add plums to your salad, like this recipe) or sauce, either a quick version or roasted. And if you’ve got a recipe to recommend and share, let us know! Bulk boxes of heirloom, Early Girl, and Roma tomatoes are available to order now in the CSA Member Store.

*Click on produce above for Recipes

Flower of the Week: a zinnia, celosia plume, and amaranth mix

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 (you can freeze leftovers)! We have many recipes on our website. Other ideas: pasta, pesto and potatoes, garbanzos, a caprese salad, bruschetta,  basil vinaigrette or basil sauce, or even a dessert, like this cake.

Corn – This is sweet, bicolor corn. It’s delicious and unfortunately the worms know that too. It’s likely that you’ll find a worm or two in your corn at some point during the season. The worms are not ideal but they’re hard to control; they’re a sign that it’s tasty, organically-grown corn. We strongly recommend you inspect the tips of your corn as soon as you arrive home and cut them off before storing if you do find a worm. We also apologize for anyone who may receive corn with blanks (missing kernels). This is a result of unfertilized kernels, often due to heat or water stress. We’re being careful while harvesting and packing, but likely a few will make it into CSA boxes. 

Keep corn refrigerated and in the husk, wrapped in a plastic bag to keep it from drying out, and the sooner you use it the better because the sugars turn to starch over time and it won’t taste as sweet. You can also cook and store the corn for later.

You’ve got several options in terms of how to cook your corn if you’re looking to enjoy it on the cob (for a rundown, see this list, this list, or this ranking) and if you’re taking the corn off the cob see here for tips on the best way to do so. We love eating corn raw (add to an heirloom tomato salad)! There are several great ideas on our website, this site, and this site.

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 is excellent roasted (try this salad, described as “The Sheet-Pan Salad That Made Me Stop Hating Eggplant, Finally” or with your tomatoes) or grilled (add to sandwiches, salads, salsa), charred, stir-fried (add basil or corn), or steamed. 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?

Melon – You can identify your melon by checking the photos and descriptions on our website. Melons can be stored on the counter, or in a cool spot, for a short period of time (a day or two) but we recommend keeping them in the refrigerator for best results and bringing them up to room temperature just before eating. Watermelons are the exception and shouldn’t be stored long-term in the refrigerator, or they’ll get grainy. Once cut, all melons can 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). You also can freeze cut melon to add to smoothies or sorbet (a quick version or more traditional), or make popsicles, juice cubes to add to drinks, or an aqua fresca. We often just cut melons in half and eat them with a spoon, but if you want a recipe, check out our website.

Peaches – Peaches are best stored on the counter, stem side down. If you want to speed up ripening, put them in a paper bag. If you need to slow down ripening, move them to the refrigerator, though extended time in a refrigerator can negatively impact their texture. Have you ever tried pickled peaches or adding peaches to gazpacho or a caprese salad?

Plums – Santa Rosa plums are semi-firm when ripe. You can ripen them on the counter to your desired level of softness. After, they should be stored in your refrigerator. They are great eaten as-is, but you can also make a quick compote, make into a baked good (like a galette, tart, bread, torte, cake, crumble, or crisp), or slice them to add to salads (like a tomato salad), yogurt or ice cream.

Potatoes – Remember to store your potatoes in the refrigerator and keep out of the light. See the many recipe suggestions on our website.

Tomatoes – You’re getting mostly heirloom tomatoes, with the potential to get some Early Girls (round and red) or Carolina Gold (larger, more round, gold/yellow) too. 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. If refrigerating, take the whole or cut tomato out of the fridge to get back to room temperature before eating to get the best taste. Check out the many recipe ideas on our website, or make a salad like the Recipe of the Week (or add plums to your salad, like this recipe) or sauce, either a quick version or roasted. And if you’ve got a recipe to recommend and share, let us know! Bulk boxes of heirloom, Early Girl, and Roma tomatoes are available to order now in the CSA Member Store.

*Click on produce above for Recipes

Flower of the Week: a zinnia, celosia plume, and amaranth mix

Veggie Tips

Corn – This is sweet, bicolor corn. It’s delicious and unfortunately the worms know that too. It’s likely that you’ll find a worm or two in your corn at some point during the season. The worms are not ideal but they’re hard to control; they’re a sign that it’s tasty, organically-grown corn. We strongly recommend you inspect the tips of your corn as soon as you arrive home and cut them off before storing if you do find a worm. We also apologize for anyone who may receive corn with blanks (missing kernels). This is a result of unfertilized kernels, often due to heat or water stress. We’re being careful while harvesting and packing, but likely a few will make it into CSA boxes. 

Keep corn refrigerated and in the husk, wrapped in a plastic bag to keep it from drying out, and the sooner you use it the better because the sugars turn to starch over time and it won’t taste as sweet. You can also cook and store the corn for later.

You’ve got several options in terms of how to cook your corn if you’re looking to enjoy it on the cob (for a rundown, see this list, this list, or this ranking) and if you’re taking the corn off the cob see here for tips on the best way to do so. We love eating corn raw (add to an heirloom tomato salad)! There are several great ideas on our website, this site, and this site.

Cucumbers – We grow a few different types of cucumbers, you can see the varieties and get recipe ideas here. This week, we’re mostly harvesting painted serpent cucumbers, also called striped Armenian cucumbers. A few folks will be getting Tortarello Verde Scuro, an Italian variety of Armenian cucumbers that we’re trialing. They look similar to painted serpent but are darker green and slightly fuzzy. These cucumbers have thin skins that don’t require peeling nor do the seeds get tough, so there’s no need to remove them either. Cucumbers make a great snack and go great with hummus and other dips, and are an excellent addition to a sandwich or salad. There are infinite iterations on cucumber salads (see our website for several), including smashing them, and cucumber soups, like gazpacho (add corn!) and yogurt-based options. You can also cook your cucumbers in a stir-fry (with eggplant too) or using any of these methods. Cucumbers should be stored in the refrigerator (but not in the coldest part), in a bag. You do want some airflow but they also need some humidity to avoid drying out and getting floppy and squishy. We recommend storing in a plastic bag that’s open on one end. 

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 is excellent roasted (try this salad, described as “The Sheet-Pan Salad That Made Me Stop Hating Eggplant, Finally” or with your tomatoes) or grilled (add to sandwiches, salads, salsa), charred, stir-fried (add cucumbers or corn), or steamed. 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?

Melon – You can identify your melon by checking the photos and descriptions on our website. Melons can be stored on the counter, or in a cool spot, for a short period of time (a day or two) but we recommend keeping them in the refrigerator for best results and bringing them up to room temperature just before eating. Watermelons are the exception and shouldn’t be stored long-term in the refrigerator, or they’ll get grainy. Once cut, all melons can 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). You also can freeze cut melon to add to smoothies or sorbet (a quick version or more traditional), or make popsicles, juice cubes to add to drinks, or an aqua fresca. We often just cut melons in half and eat them with a spoon, but if you want a recipe, check out our website.

Peaches – Peaches are best stored on the counter, stem side down. If you want to speed up ripening, put them in a paper bag. If you need to slow down ripening, move them to the refrigerator, though extended time in a refrigerator can negatively impact their texture. Have you ever tried pickled peaches or adding peaches to gazpacho or a caprese salad?

Plums – Santa Rosa plums are semi-firm when ripe. You can ripen them on the counter to your desired level of softness. After, they should be stored in your refrigerator. They are great eaten as-is, but you can also make a quick compote, make into a baked good (like a galette, tart, bread, torte, cake, crumble, or crisp), or slice them to add to salads (like a tomato salad), yogurt or ice cream.

Potatoes – Remember to store your potatoes in the refrigerator and keep out of the light. See the many recipe suggestions on our website.

Tomatoes – You’re getting mostly heirloom tomatoes, with the potential to get some Early Girls (round and red) or Carolina Gold (larger, more round, gold/yellow) too. 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. If refrigerating, take the whole or cut tomato out of the fridge to get back to room temperature before eating to get the best taste. Check out the many recipe ideas on our website, or make a salad like the Recipe of the Week (or add plums to your salad, like this recipe) or sauce, either a quick version or roasted. And if you’ve got a recipe to recommend and share, let us know! Bulk boxes of heirloom, Early Girl, and Roma tomatoes are available to order now in the CSA Member Store.

*Click on produce above for Recipes

Flower of the Week: a zinnia, celosia plume, and amaranth mix

Veggie Tips

Corn – This is sweet, bicolor corn. It’s delicious and unfortunately the worms know that too. It’s likely that you’ll find a worm or two in your corn at some point during the season. The worms are not ideal but they’re hard to control; they’re a sign that it’s tasty, organically-grown corn. We strongly recommend you inspect the tips of your corn as soon as you arrive home and cut them off before storing if you do find a worm. We also apologize for anyone who may receive corn with blanks (missing kernels). This is a result of unfertilized kernels, often due to heat or water stress. We’re being careful while harvesting and packing, but likely a few will make it into CSA boxes. 

Keep corn refrigerated and in the husk, wrapped in a plastic bag to keep it from drying out, and the sooner you use it the better because the sugars turn to starch over time and it won’t taste as sweet. You can also cook and store the corn for later.

You’ve got several options in terms of how to cook your corn if you’re looking to enjoy it on the cob (for a rundown, see this list, this list, or this ranking) and if you’re taking the corn off the cob see here for tips on the best way to do so. We love eating corn raw (add to an heirloom tomato salad)! There are several great ideas on our website, this site, and this site.

Cucumbers – We grow a few different types of cucumbers, you can see the varieties and get recipe ideas here. This week, we’re mostly harvesting painted serpent cucumbers, also called striped Armenian cucumbers. A few folks will be getting Tortarello Verde Scuro, an Italian variety of Armenian cucumbers that we’re trialing. They look similar to painted serpent but are darker green and slightly fuzzy. These cucumbers have thin skins that don’t require peeling nor do the seeds get tough, so there’s no need to remove them either. Cucumbers make a great snack and go great with hummus and other dips, and are an excellent addition to a sandwich or salad. There are infinite iterations on cucumber salads (see our website for several), including smashing them, and cucumber soups, like gazpacho (add corn!) and yogurt-based options. You can also cook your cucumbers in a stir-fry (with eggplant too) or using any of these methods. Cucumbers should be stored in the refrigerator (but not in the coldest part), in a bag. You do want some airflow but they also need some humidity to avoid drying out and getting floppy and squishy. We recommend storing in a plastic bag that’s open on one end. 

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 is excellent roasted (try this salad, described as “The Sheet-Pan Salad That Made Me Stop Hating Eggplant, Finally” or with your tomatoes) or grilled (add to sandwiches, salads, salsa), charred, stir-fried (add cucumbers or corn), or steamed. 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?

Melon – You can identify your melon by checking the photos and descriptions on our website. Melons can be stored on the counter, or in a cool spot, for a short period of time (a day or two) but we recommend keeping them in the refrigerator for best results and bringing them up to room temperature just before eating. Watermelons are the exception and shouldn’t be stored long-term in the refrigerator, or they’ll get grainy. Once cut, all melons can 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). You also can freeze cut melon to add to smoothies or sorbet (a quick version or more traditional), or make popsicles, juice cubes to add to drinks, or an aqua fresca. We often just cut melons in half and eat them with a spoon, but if you want a recipe, check out our website.

Peaches – Peaches are best stored on the counter, stem side down. If you want to speed up ripening, put them in a paper bag. If you need to slow down ripening, move them to the refrigerator, though extended time in a refrigerator can negatively impact their texture. Have you ever tried pickled peaches or adding peaches to gazpacho or a caprese salad?

Plums – Santa Rosa plums are semi-firm when ripe. You can ripen them on the counter to your desired level of softness. After, they should be stored in your refrigerator. They are great eaten as-is, but you can also make a quick compote, make into a baked good (like a galette, tart, bread, torte, cake, crumble, or crisp), or slice them to add to salads (like a tomato salad), yogurt or ice cream.

Potatoes – Remember to store your potatoes in the refrigerator and keep out of the light. See the many recipe suggestions on our website.

Tomatoes – You’re getting mostly heirloom tomatoes, with the potential to get some Early Girls (round and red) or Carolina Gold (larger, more round, gold/yellow) too. 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. If refrigerating, take the whole or cut tomato out of the fridge to get back to room temperature before eating to get the best taste. Check out the many recipe ideas on our website, or make a salad like the Recipe of the Week (or add plums to your salad, like this recipe) or sauce, either a quick version or roasted. And if you’ve got a recipe to recommend and share, let us know! Bulk boxes of heirloom, Early Girl, and Roma tomatoes are available to order now in the CSA Member Store.

*Click on produce above for Recipes

Flower of the Week: a zinnia and amaranth mix

Veggie Tips

Corn – This is sweet, bicolor corn. It’s delicious and unfortunately the worms know that too. There are two different types of worms that we often find in our corn: corn earworm attacks the tip and armyworm attacks from the base. We strongly recommend you inspect the tips of your corn as soon as you arrive home and cut them off before storing if you do find a worm; that will reduce the amount of damage any worms can cause. Keep corn refrigerated and in the husk, wrapped in a plastic bag to keep it from drying out, and the sooner you use it the better because the sugars turn to starch over time and it won’t taste as sweet. You can also cook and store the corn for later.

You’ve got several options in terms of how to cook your corn if you’re looking to enjoy it on the cob (for a rundown, see this list, this list, or this ranking) and if you’re taking the corn off the cob, see here for tips on the best way to do so. We love eating corn raw too! We have many great ideas on our website, including a salad with shishitos.

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 is excellent roasted (try this salad, described as “The Sheet-Pan Salad That Made Me Stop Hating Eggplant, Finally” or with your tomatoes) or grilled (add to sandwiches, salads, salsa), charred, in stir-fries (add corn or cucumbers), or in curries. They can also be steamed like the Recipe of the Week, or this recipe. 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? This week’s Recipe of the Week came from a CSA member, and another CSA member Karen recommends this salad saying “Here’s a salad with eggplant and peppers that always gets raves whenever I serve it;  I’ve substituted shishito peppers for the regular peppers with good results as well.”

Melon – You can identify your melon by checking the photos and descriptions on our website. Melons can be stored on the counter, or in a cool spot, for a short period of time (a day or two) but we recommend keeping them in the refrigerator for best results and bringing them up to room temperature just before eating. Watermelons are the exception and shouldn’t be stored long-term in the refrigerator, or they’ll get grainy. Once cut, all melons can 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). You also can freeze cut melon to add to smoothies or sorbet (a quick version or more traditional), or make popsicles, juice cubes to add to drinks, or an aqua fresca, and you can add cucumbers to all of those too. We often just cut melons in half and eat them with a spoon, but if you want a recipe, check out our website.

Plums – These are Santa Rosa plums, developed by Luther Burbank in Santa Rosa in the early 1900s. They have a sweet interior and slightly tart skin. Santa Rosa plums are semi-firm when ripe. You can ripen them on the counter to your desired level of softness. After, they should be stored in your refrigerator. They are great eaten as-is, but you can also make a quick compote, make into a baked good (like a galette, tart, bread, torte, cake, crumble, or crisp), or slice them to add to salads, yogurt or ice cream. And if you want a 10-pound box (they’re great for drying and jam), order one for next week via the CSA Member Store or email.

Potatoes – Remember to store your potatoes in the refrigerator and keep out of the light. See the many recipe suggestions on our website.

Shishito Peppers – Shishito peppers, despite their appearance, are not spicy. They are most commonly blistered in a skillet with oil and salt (we’ve got a recipe on our pepper page) but you can also grill, broil, fry, steam, or roast them or roast for approximately 10 minutes at 450 degrees (or utilize foil, like in this recipe). They are great enjoyed plain with just a little salt or simple sauce but shishitos can also be added to other dishes – like eggs, quesadillas, hummus, noodles (this recipe if you like peanut sauce), or made into crostini. They can also be combined with other produce like tomatoes, potatoes (Korean braised potatoes, a sauté, or a roasted potato salad), eggplant (a stir-fry with miso or spicy sauce), and melon. Or make pickles with raw or blistered peppers! Additional recipe ideas here. Store in the refrigerator in a bag, ideally in the crisper drawer or plastic bag to keep in some moisture; they are fine to keep in the waxed paper bag if using within 3 days. If you want more shishitos in future weeks, you can order additional shishitos (three baskets) via the via the CSA Member Store (or email).

Tomatoes – You’re getting mostly heirloom tomatoes, with the potential to get some Early Girls (round and red) or Carolina Gold (larger, more round, gold/yellow) too. 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. If refrigerating, take the whole or cut tomato out of the fridge to get back to room temperature before eating to get the best taste. Check out the many recipe ideas on our website and if you’ve got a recipe to recommend and share, let us know! 10 pound boxes of heirloom tomatoes are available to order now in the CSA Member Store.

*Click on produce above for Recipes

Flower of the Week: a zinnia and amaranth mix

Veggie Tips

Corn – This is sweet, bicolor corn. It’s delicious and unfortunately the worms know that too. There are two different types of worms that we often find in our corn: corn earworm attacks the tip and armyworm attacks from the base. We strongly recommend you inspect the tips of your corn as soon as you arrive home and cut them off before storing if you do find a worm; that will reduce the amount of damage any worms can cause. Keep corn refrigerated and in the husk, wrapped in a plastic bag to keep it from drying out, and the sooner you use it the better because the sugars turn to starch over time and it won’t taste as sweet. You can also cook and store the corn for later.

You’ve got several options in terms of how to cook your corn if you’re looking to enjoy it on the cob (for a rundown, see this list, this list, or this ranking) and if you’re taking the corn off the cob, see here for tips on the best way to do so. We love eating corn raw too! We have many great ideas on our website, including a salad with shishitos.

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 is excellent roasted (try this salad, described as “The Sheet-Pan Salad That Made Me Stop Hating Eggplant, Finally” or with your tomatoes) or grilled (add to sandwiches, salads, salsa), charred, in stir-fries (add corn or cucumbers), or in curries. They can also be steamed like the Recipe of the Week, or this recipe. 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? This week’s Recipe of the Week came from a CSA member, and another CSA member Karen recommends this salad saying “Here’s a salad with eggplant and peppers that always gets raves whenever I serve it;  I’ve substituted shishito peppers for the regular peppers with good results as well.”

Melon – You can identify your melon by checking the photos and descriptions on our website. Melons can be stored on the counter, or in a cool spot, for a short period of time (a day or two) but we recommend keeping them in the refrigerator for best results and bringing them up to room temperature just before eating. Watermelons are the exception and shouldn’t be stored long-term in the refrigerator, or they’ll get grainy. Once cut, all melons can 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). You also can freeze cut melon to add to smoothies or sorbet (a quick version or more traditional), or make popsicles, juice cubes to add to drinks, or an aqua fresca, and you can add cucumbers to all of those too. We often just cut melons in half and eat them with a spoon, but if you want a recipe, check out our website.

Plums – These are Santa Rosa plums, developed by Luther Burbank in Santa Rosa in the early 1900s. They have a sweet interior and slightly tart skin. Santa Rosa plums are semi-firm when ripe. You can ripen them on the counter to your desired level of softness. After, they should be stored in your refrigerator. They are great eaten as-is, but you can also make a quick compote, make into a baked good (like a galette, tart, bread, torte, cake, crumble, or crisp), or slice them to add to salads, yogurt or ice cream. And if you want a 10-pound box (they’re great for drying and jam), order one for next week via the CSA Member Store or email.

Potatoes – Remember to store your potatoes in the refrigerator and keep out of the light. See the many recipe suggestions on our website.

Shishito Peppers – Shishito peppers, despite their appearance, are not spicy. They are most commonly blistered in a skillet with oil and salt (we’ve got a recipe on our pepper page) but you can also grill, broil, fry, steam, or roast them or roast for approximately 10 minutes at 450 degrees (or utilize foil, like in this recipe). They are great enjoyed plain with just a little salt or simple sauce but shishitos can also be added to other dishes – like eggs, quesadillas, hummus, noodles (this recipe if you like peanut sauce), or made into crostini. They can also be combined with other produce like tomatoes, potatoes (Korean braised potatoes, a sauté, or a roasted potato salad), eggplant (a stir-fry with miso or spicy sauce), and melon. Or make pickles with raw or blistered peppers! Additional recipe ideas here. Store in the refrigerator in a bag, ideally in the crisper drawer or plastic bag to keep in some moisture; they are fine to keep in the waxed paper bag if using within 3 days. If you want more shishitos in future weeks, you can order additional shishitos (three baskets) via the via the CSA Member Store (or email).

Tomatoes – You’re getting mostly heirloom tomatoes, with the potential to get some Early Girls (round and red) or Carolina Gold (larger, more round, gold/yellow) too. 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. If refrigerating, take the whole or cut tomato out of the fridge to get back to room temperature before eating to get the best taste. Check out the many recipe ideas on our website and if you’ve got a recipe to recommend and share, let us know! 10 pound boxes of heirloom tomatoes are available to order now in the CSA Member Store.

*Click on produce above for Recipes

Flower of the Week: a zinnia and amaranth mix

Veggie Tips

Corn – This is sweet, bicolor corn. It’s delicious and unfortunately the worms know that too. There are two different types of worms that we often find in our corn: corn earworm attacks the tip and armyworm attacks from the base. We strongly recommend you inspect the tips of your corn as soon as you arrive home and cut them off before storing if you do find a worm; that will reduce the amount of damage any worms can cause. Keep corn refrigerated and in the husk, wrapped in a plastic bag to keep it from drying out, and the sooner you use it the better because the sugars turn to starch over time and it won’t taste as sweet. You can also cook and store the corn for later.

You’ve got several options in terms of how to cook your corn if you’re looking to enjoy it on the cob (for a rundown, see this list, this list, or this ranking) and if you’re taking the corn off the cob, see here for tips on the best way to do so. We love eating corn raw too! We have many great ideas on our website, including a salad with shishitos.

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 is excellent roasted (try this salad, described as “The Sheet-Pan Salad That Made Me Stop Hating Eggplant, Finally” or with your tomatoes) or grilled (add to sandwiches, salads, salsa), charred, in stir-fries (add corn or cucumbers), or in curries. They can also be steamed like the Recipe of the Week, or this recipe. 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? This week’s Recipe of the Week came from a CSA member, and another CSA member Karen recommends this salad saying “Here’s a salad with eggplant and peppers that always gets raves whenever I serve it;  I’ve substituted shishito peppers for the regular peppers with good results as well.”

Melon – You can identify your melon by checking the photos and descriptions on our website. Melons can be stored on the counter, or in a cool spot, for a short period of time (a day or two) but we recommend keeping them in the refrigerator for best results and bringing them up to room temperature just before eating. Watermelons are the exception and shouldn’t be stored long-term in the refrigerator, or they’ll get grainy. Once cut, all melons can 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). You also can freeze cut melon to add to smoothies or sorbet (a quick version or more traditional), or make popsicles, juice cubes to add to drinks, or an aqua fresca, and you can add cucumbers to all of those too. We often just cut melons in half and eat them with a spoon, but if you want a recipe, check out our website.

Plums – These are Santa Rosa plums, developed by Luther Burbank in Santa Rosa in the early 1900s. They have a sweet interior and slightly tart skin. Santa Rosa plums are semi-firm when ripe. You can ripen them on the counter to your desired level of softness. After, they should be stored in your refrigerator. They are great eaten as-is, but you can also make a quick compote, make into a baked good (like a galette, tart, bread, torte, cake, crumble, or crisp), or slice them to add to salads, yogurt or ice cream. And if you want a 10-pound box (they’re great for drying and jam), order one for next week via the CSA Member Store or email.

Potatoes – Remember to store your potatoes in the refrigerator and keep out of the light. See the many recipe suggestions on our website.

Shishito Peppers – Shishito peppers, despite their appearance, are not spicy. They are most commonly blistered in a skillet with oil and salt (we’ve got a recipe on our pepper page) but you can also grill, broil, fry, steam, or roast them or roast for approximately 10 minutes at 450 degrees (or utilize foil, like in this recipe). They are great enjoyed plain with just a little salt or simple sauce but shishitos can also be added to other dishes – like eggs, quesadillas, hummus, noodles (this recipe if you like peanut sauce), or made into crostini. They can also be combined with other produce like tomatoes, potatoes (Korean braised potatoes, a sauté, or a roasted potato salad), eggplant (a stir-fry with miso or spicy sauce), and melon. Or make pickles with raw or blistered peppers! Additional recipe ideas here. Store in the refrigerator in a bag, ideally in the crisper drawer or plastic bag to keep in some moisture; they are fine to keep in the waxed paper bag if using within 3 days. If you want more shishitos in future weeks, you can order additional shishitos (three baskets) via the via the CSA Member Store (or email).

Tomatoes – You’re getting mostly heirloom tomatoes, with the potential to get some Early Girls (round and red) or Carolina Gold (larger, more round, gold/yellow) too. 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. If refrigerating, take the whole or cut tomato out of the fridge to get back to room temperature before eating to get the best taste. Check out the many recipe ideas on our website and if you’ve got a recipe to recommend and share, let us know! 10 pound boxes of heirloom tomatoes are available to order now in the CSA Member Store.

*Click on produce above for Recipes

Flower of the Week: a zinnia and amaranth mix

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 (you can freeze leftovers)! We have many recipes on our website. Other ideas: pasta, pesto and potatoes, garbanzos, a caprese salad, bruschetta,  basil vinaigrette or basil sauce (or this one to go with your shishitos), or even a cake, like this one. Basil really does taste great with any and all summer produce.

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 is excellent roasted (try this salad, described as “The Sheet-Pan Salad That Made Me Stop Hating Eggplant, Finally” or with your tomatoes) or grilled (add to sandwiches, salads, salsa), charred, in stir-fries (add basil or cucumbers), or in curries. They can also be steamed like the Recipe of the Week, or this recipe. 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? This week’s Recipe of the Week came from a CSA member, and another CSA member Karen recommends this salad saying “Here’s a salad with eggplant and peppers that always gets raves whenever I serve it;  I’ve substituted shishito peppers for the regular peppers with good results as well.”

Melon – You can identify your melon by checking the photos and descriptions on our website. Melons can be stored on the counter, or in a cool spot, for a short period of time (a day or two) but we recommend keeping them in the refrigerator for best results and bringing them up to room temperature just before eating. Watermelons are the exception and shouldn’t be stored long-term in the refrigerator, or they’ll get grainy. Once cut, all melons can 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). You also can freeze cut melon to add to smoothies or sorbet (a quick version or more traditional), or make popsicles, juice cubes to add to drinks, or an aqua fresca, and you can add cucumbers to all of those too. We often just cut melons in half and eat them with a spoon, but if you want a recipe, check out our website.

Plums – These are Santa Rosa plums, developed by Luther Burbank in Santa Rosa in the early 1900s. They have a sweet interior and slightly tart skin. Santa Rosa plums are semi-firm when ripe. You can ripen them on the counter to your desired level of softness. After, they should be stored in your refrigerator. They are great eaten as-is, but you can also make a quick compote, make into a baked good (like a galette, tart, bread, torte, cake, crumble, or crisp), or slice them to add to salads, yogurt or ice cream. And if you want a 10-pound box (they’re great for drying and jam), order one for next week via the CSA Member Store or email.

Potatoes – Remember to store your potatoes in the refrigerator and keep out of the light. See the many recipe suggestions on our website.

Shishito Peppers – Shishito peppers, despite their appearance, are not spicy. They are most commonly blistered in a skillet with oil and salt (we’ve got a recipe on our pepper page) but you can also grill, broil, fry, steam, or roast them or roast for approximately 10 minutes at 450 degrees (or utilize foil, like in this recipe). They are great enjoyed plain with just a little salt or simple sauce but shishitos can also be added to other dishes – like eggs, quesadillas, hummus, noodles (this recipe if you like peanut sauce), or made into crostini. They can also be combined with other produce like tomatoes, potatoes (Korean braised potatoes, a sauté, or a roasted potato salad), eggplant (a stir-fry with miso or spicy sauce), and melon. Or make pickles with raw or blistered peppers! Additional recipe ideas here. Store in the refrigerator in a bag, ideally in the crisper drawer or plastic bag to keep in some moisture; they are fine to keep in the waxed paper bag if using within 3 days. If you want more shishitos in future weeks, you can order additional shishitos (three baskets) via the via the CSA Member Store (or email).

Tomatoes – You’re getting mostly heirloom tomatoes, with the potential to get some Early Girls (round and red) or Carolina Gold (larger, more round, gold/yellow) too. 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. If refrigerating, take the whole or cut tomato out of the fridge to get back to room temperature before eating to get the best taste. Check out the many recipe ideas on our website and if you’ve got a recipe to recommend and share, let us know! 10 pound boxes of heirloom tomatoes are available to order now in the CSA Member Store.

*Click on produce above for Recipes

Flower of the Week: a zinnia and amaranth mix

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 (you can freeze leftovers)! We have many recipes on our website. Other ideas: pasta, pesto and potatoes, garbanzos, a caprese salad, bruschetta,  basil vinaigrette or basil sauce (or this one to go with your shishitos), or even a cake, like this one. Basil really does taste great with any and all summer produce.

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 is excellent roasted (try this salad, described as “The Sheet-Pan Salad That Made Me Stop Hating Eggplant, Finally” or with your tomatoes) or grilled (add to sandwiches, salads, salsa), charred, in stir-fries (add basil or cucumbers), or in curries. They can also be steamed like the Recipe of the Week, or this recipe. 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? This week’s Recipe of the Week came from a CSA member, and another CSA member Karen recommends this salad saying “Here’s a salad with eggplant and peppers that always gets raves whenever I serve it;  I’ve substituted shishito peppers for the regular peppers with good results as well.”

Melon – You can identify your melon by checking the photos and descriptions on our website. Melons can be stored on the counter, or in a cool spot, for a short period of time (a day or two) but we recommend keeping them in the refrigerator for best results and bringing them up to room temperature just before eating. Watermelons are the exception and shouldn’t be stored long-term in the refrigerator, or they’ll get grainy. Once cut, all melons can 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). You also can freeze cut melon to add to smoothies or sorbet (a quick version or more traditional), or make popsicles, juice cubes to add to drinks, or an aqua fresca, and you can add cucumbers to all of those too. We often just cut melons in half and eat them with a spoon, but if you want a recipe, check out our website.

Plums – These are Santa Rosa plums, developed by Luther Burbank in Santa Rosa in the early 1900s. They have a sweet interior and slightly tart skin. Santa Rosa plums are semi-firm when ripe. You can ripen them on the counter to your desired level of softness. After, they should be stored in your refrigerator. They are great eaten as-is, but you can also make a quick compote, make into a baked good (like a galette, tart, bread, torte, cake, crumble, or crisp), or slice them to add to salads, yogurt or ice cream. And if you want a 10-pound box (they’re great for drying and jam), order one for next week via the CSA Member Store or email.

Potatoes – Remember to store your potatoes in the refrigerator and keep out of the light. See the many recipe suggestions on our website.

Shishito Peppers – Shishito peppers, despite their appearance, are not spicy. They are most commonly blistered in a skillet with oil and salt (we’ve got a recipe on our pepper page) but you can also grill, broil, fry, steam, or roast them or roast for approximately 10 minutes at 450 degrees (or utilize foil, like in this recipe). They are great enjoyed plain with just a little salt or simple sauce but shishitos can also be added to other dishes – like eggs, quesadillas, hummus, noodles (this recipe if you like peanut sauce), or made into crostini. They can also be combined with other produce like tomatoes, potatoes (Korean braised potatoes, a sauté, or a roasted potato salad), eggplant (a stir-fry with miso or spicy sauce), and melon. Or make pickles with raw or blistered peppers! Additional recipe ideas here. Store in the refrigerator in a bag, ideally in the crisper drawer or plastic bag to keep in some moisture; they are fine to keep in the waxed paper bag if using within 3 days. If you want more shishitos in future weeks, you can order additional shishitos (three baskets) via the via the CSA Member Store (or email).

Tomatoes – You’re getting mostly heirloom tomatoes, with the potential to get some Early Girls (round and red) or Carolina Gold (larger, more round, gold/yellow) too. 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. If refrigerating, take the whole or cut tomato out of the fridge to get back to room temperature before eating to get the best taste. Check out the many recipe ideas on our website and if you’ve got a recipe to recommend and share, let us know! 10 pound boxes of heirloom tomatoes are available to order now in the CSA Member Store.