*Click on produce above for Recipes

Flower of the Week: Zinnia Mix

Veggie Tips

Black-Eyed Peas – Have you tried fresh black-eyed peas (also called cowpeas) before? It’s a different experience from dried or canned! Once you shell the pods and remove the peas from their pods, you’ll have about a cup, ranging from green to cream colored. You can blanch the beans before shucking (we have a description on our website) if you want. The beans cook fast – the easiest thing to do is to boil them in salted water (with aromatics of your choice) until tender, but not exploded. They usually take around 15 to 20 minutes; start checking around 12. You can use them in any recipe that calls for dried black-eyed peas, just adjust the cooking time.  The black-eyed pea salad recipe on our website is a very simple way to prepare them and they taste excellent with tomato; you can omit the corn and add in other vegetables (like roasted or raw peppers, or cucumbers) and herbs of your choosing. Other ideas: a Vietnamese salad, a simple stew, or with pasta and peppers.

Eggplant – We grow a few different types and you can view them 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. This page has a rundown of several eggplant cooking methods and here’s a list with lots of tasty ideas, plus we have lots more on our website. We do recommend that you refrigerate your eggplant in a warmer section of your fridge 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 roasting them. Eggplant is excellent roasted – try this salad, a pepper dip, with peppers and tomato, with miso, or this bowl. CSA member Rosie recommend two pasta sauce recipes: “this one by Abra Berens (extremely simple) and this Ottolenghi one blended with tomato.” Eggplant is also good grilled (add to sandwiches and pasta), charred, in stir-fries (including with peppers), and in curries and stews. They can also be steamed. Since you have peppers, summer squash, and tomatoes, consider making ratatouille, the Recipe of the Week. There are many other iterations: stir-fried, grilled, roasted (layered like in the Pixar movie), on a sheet pan, or with chickpeas. Extra ideas for your ratatouille here.

Melon – We’re currently harvesting over 10 varieties of melons! Use the melon page on our website to ID your melon, though we have a few new varieties that haven’t made it there yet. 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. Consider trying a melon salad, like this one, or one of the recipes on our website. Tip: consider sprinkling a small amount of salt on your melon, especially if it needs a flavor boost. Cut melon can also be used in smoothies (fresh or frozen), a classic Full Belly Farm breakfast.

Onions

Peppers – We grow a number of different peppers, which you can check out on the pepper page on our website (plus many great recipes) or this page for more information (and a quiz to test your pepper identification skills). This week we’re harvesting lunchbox (mini, multi colored, perfect for snacking), pimentos (squat, round, thick skin), corno di toro (larger red, orange, and yellow peppers with thicker skins) or Jimmy Nardellos (long, thin, red, thin skinned)! Some ideas: an omelette with squash, pickles, roasted with tomatoes, pepperonata (with heirloom tomatoes, pasta, or beans and farro), or a zucchini stir-fry. Since you have eggplant, summer squash, and tomatoes, consider making ratatouille – see the Recipe of the Week and other ideas in the eggplant section! 

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, we have lots of ideas on our website and this page has lots more. You can even eat zucchini raw – like in this salad. Also consider making ratatouille since you also have eggplant, peppers, and tomatoes. See the Recipe of the Week and other ideas in the eggplant section!

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. We only recommend moving your tomatoes to the fridge if they are really ripe and you’re worried about them going bad. Note:we can’t reuse the cardboard boats, please do not leave them at your CSA site. See the Recipe of the Week and the many recipe ideas on our website.

*Click on produce above for Recipes

Flower of the Week: Zinnia Mix

Veggie Tips

Black-Eyed Peas – Have you tried fresh black-eyed peas (also called cowpeas) before? It’s a different experience from dried or canned! Once you shell the pods and remove the peas from their pods, you’ll have about a cup, ranging from green to cream colored. You can blanch the beans before shucking (we have a description on our website) if you want. The beans cook fast – the easiest thing to do is to boil them in salted water (with aromatics of your choice) until tender, but not exploded. They usually take around 15 to 20 minutes; start checking around 12. You can use them in any recipe that calls for dried black-eyed peas, just adjust the cooking time.  The black-eyed pea salad recipe on our website is a very simple way to prepare them and they taste excellent with tomato; you can omit the corn and add in other vegetables (like roasted or raw peppers, or cucumbers) and herbs of your choosing. Other ideas: a Vietnamese salad, a simple stew, or with pasta and peppers.

Eggplant – We grow a few different types and you can view them 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. This page has a rundown of several eggplant cooking methods and here’s a list with lots of tasty ideas, plus there’s the Recipe of the Week and we have lots more recipes on our website. We do recommend that you refrigerate your eggplant in a warmer section of your fridge 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 roasting them. Eggplant is excellent roasted – try this salad, a pepper dip, with peppers and tomato, with miso, or this bowl. CSA member Rosie recommend two pasta sauce recipes: “this one by Abra Berens (extremely simple) and this Ottolenghi one blended with tomato.” Eggplant is also good grilled (add to sandwiches and pasta), charred, in stir-fries (including with peppers), and in curries and stews. They can also be steamed. 

Melon – We’re currently harvesting over 10 varieties of melons! Use the melon page on our website to ID your melon, though we have a few new varieties that haven’t made it there yet. 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. Consider trying a melon salad, like this one, or one of the recipes on our website. Tip: consider sprinkling a small amount of salt on your melon, especially if it needs a flavor boost. Cut melon can also be used in smoothies (fresh or frozen), a classic Full Belly Farm breakfast.

Onions

Peppers – We grow a number of different peppers, which you can check out on the pepper page on our website (plus many great recipes) or this page for more information (and a quiz to test your pepper identification skills). This week we’re harvesting lunchbox (mini, multi colored, perfect for snacking), pimentos (squat, round, thick skin), corno di toro (larger red, orange, and yellow peppers with thicker skins) or Jimmy Nardellos (long, thin, red, thin skinned)! Some ideas: pickles, roasted with tomatoes, pepperonata (with heirloom tomatoes, pasta, or beans and farro), or an eggplant stew.

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. We only recommend moving your tomatoes to the fridge if they are really ripe and you’re worried about them going bad. Note:we can’t reuse the cardboard boats, please do not leave them at your CSA site. See the Recipe of the Week and the many other recipe ideas on our website. Also – we do have bulk boxes of heirloom tomatoes, early girls, and romas available in the CSA Member Store. If you’ve been thinking of getting bulk tomatoes, don’t wait! The season will be over before you know it!

*Click on produce above for Recipes

Flower of the Week: Zinnia Mix

Veggie Tips

Black-Eyed Peas – Have you tried fresh black-eyed peas (also called cowpeas) before? It’s a different experience from dried or canned! Once you shell the pods and remove the peas from their pods, you’ll have about a cup, ranging from green to cream colored. You can blanch the beans before shucking (we have a description on our website) if you want. The beans cook fast – the easiest thing to do is to boil them in salted water (with aromatics of your choice) until tender, but not exploded. They usually take around 15 to 20 minutes; start checking around 12. You can use them in any recipe that calls for dried black-eyed peas, just adjust the cooking time.  The black-eyed pea salad recipe on our website is a very simple way to prepare them and they taste excellent with tomato; you can omit the corn and add in other vegetables (like roasted or raw peppers, or cucumbers) and herbs of your choosing. Other ideas: a Vietnamese salad, a simple stew, or with pasta and peppers.

Eggplant – We grow a few different types and you can view them 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. This page has a rundown of several eggplant cooking methods and here’s a list with lots of tasty ideas, plus there’s the Recipe of the Week and we have lots more recipes on our website. We do recommend that you refrigerate your eggplant in a warmer section of your fridge 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 roasting them. Eggplant is excellent roasted – try this salad,  or with miso. CSA member Rosie recommend two pasta sauce recipes: “this one by Abra Berens (extremely simple) and this Ottolenghi one blended with tomato.” Eggplant is also good grilled (add to sandwiches and pasta), charred, in stir-fries, and in curries and stews or chili. They can also be steamed. 

Melon – We’re currently harvesting over 10 varieties of melons! Use the melon page on our website to ID your melon, though we have a few new varieties that haven’t made it there yet. 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. Consider trying a melon salad, like this one, or one of the recipes on our website. Tip: consider sprinkling a small amount of salt on your melon, especially if it needs a flavor boost. Cut melon can also be used in smoothies (fresh or frozen), a classic Full Belly Farm breakfast.

Onions

Pears – These are Fan-Stil pears! These pears actually taste better firm, like an Asian pear, so we don’t recommend letting them get soft. They can be stored in the refrigerator or on the counter, but only for a few days. Pears are great just plain, but you can also cook with them, going in sweet or savory directions. Sweet ideas: a crisp, muffins, oatmeal (or baked oatmeal), compote, roasted (rosemary or with spices), or poached. Pears can go savory soon – salads, pickled, chutney, grilled, or in a sandwich! Find more recipe ideas here or here.

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. We only recommend moving your tomatoes to the fridge if they are really ripe and you’re worried about them going bad. Note:we can’t reuse the cardboard boats, please do not leave them at your CSA site. See the Recipe of the Week and the many other recipe ideas on our website.

*Click on produce above for Recipes

Flower of the Week: Zinnia Mix

Veggie Tips

Black-Eyed Peas – Have you tried fresh black-eyed peas (also called cowpeas) before? It’s a different experience from dried or canned! Once you shell the pods and remove the peas from their pods, you’ll have about a cup, ranging from green to cream colored. You can blanch the beans before shucking (we have a description on our website) if you want. The beans cook fast – the easiest thing to do is to boil them in salted water (with aromatics of your choice) until tender, but not exploded. They usually take around 15 to 20 minutes; start checking around 12. You can use them in any recipe that calls for dried black-eyed peas, just adjust the cooking time.  The black-eyed pea salad recipe on our website is a very simple way to prepare them and they taste excellent with tomato; you can omit the corn and add in other vegetables (like roasted or raw peppers, or cucumbers) and herbs of your choosing. Other ideas: a Vietnamese salad, a simple stew, or with pasta and peppers.

Eggplant – We grow a few different types and you can view them 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. This page has a rundown of several eggplant cooking methods and here’s a list with lots of tasty ideas, plus there’s the Recipe of the Week and we have lots more recipes on our website. We do recommend that you refrigerate your eggplant in a warmer section of your fridge 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 roasting them. Eggplant is excellent roasted – try this salad,  or with miso. CSA member Rosie recommend two pasta sauce recipes: “this one by Abra Berens (extremely simple) and this Ottolenghi one blended with tomato.” Eggplant is also good grilled (add to sandwiches and pasta), charred, in stir-fries, and in curries and stews or chili. They can also be steamed. 

Melon – We’re currently harvesting over 10 varieties of melons! Use the melon page on our website to ID your melon, though we have a few new varieties that haven’t made it there yet. 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. Consider trying a melon salad, like this one, or one of the recipes on our website. Tip: consider sprinkling a small amount of salt on your melon, especially if it needs a flavor boost. Cut melon can also be used in smoothies (fresh or frozen), a classic Full Belly Farm breakfast.

Onions

Pears – These are Fan-Stil pears! These pears actually taste better firm, like an Asian pear, so we don’t recommend letting them get soft. They can be stored in the refrigerator or on the counter, but only for a few days. Pears are great just plain, but you can also cook with them, going in sweet or savory directions. Sweet ideas: a crisp, muffins, oatmeal (or baked oatmeal), compote, roasted (rosemary or with spices), or poached. Pears can go savory soon – salads, pickled, chutney, grilled, or in a sandwich! Find more recipe ideas here or here.

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. We only recommend moving your tomatoes to the fridge if they are really ripe and you’re worried about them going bad. Note:we can’t reuse the cardboard boats, please do not leave them at your CSA site. See the Recipe of the Week and the many other recipe ideas on our website.

*Click on produce above for Recipes

Flower of the Week: Zinnia Mix

Veggie Tips

Black-Eyed Peas – Have you tried fresh black-eyed peas (also called cowpeas) before? It’s a different experience from dried or canned! Once you shell the pods and remove the peas from their pods, you’ll have about a cup, ranging from green to cream colored. You can blanch the beans before shucking (we have a description on our website) if you want. The beans cook fast – the easiest thing to do is to boil them in salted water (with aromatics of your choice) until tender, but not exploded. They usually take around 15 to 20 minutes; start checking around 12. You can use them in any recipe that calls for dried black-eyed peas, just adjust the cooking time.  The black-eyed pea salad recipe on our website is a very simple way to prepare them and they taste excellent with tomato; you can omit the corn and add in other vegetables (like roasted or raw peppers, or cucumbers) and herbs of your choosing. Other ideas: a Vietnamese salad, a simple stew, or with pasta and peppers.

Eggplant – We grow a few different types and you can view them 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. This page has a rundown of several eggplant cooking methods and here’s a list with lots of tasty ideas, plus there’s the Recipe of the Week and we have lots more recipes on our website. We do recommend that you refrigerate your eggplant in a warmer section of your fridge 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 roasting them. Eggplant is excellent roasted – try this salad,  or with miso. CSA member Rosie recommend two pasta sauce recipes: “this one by Abra Berens (extremely simple) and this Ottolenghi one blended with tomato.” Eggplant is also good grilled (add to sandwiches and pasta), charred, in stir-fries, and in curries and stews or chili. They can also be steamed. 

Melon – We’re currently harvesting over 10 varieties of melons! Use the melon page on our website to ID your melon, though we have a few new varieties that haven’t made it there yet. 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. Consider trying a melon salad, like this one, or one of the recipes on our website. Tip: consider sprinkling a small amount of salt on your melon, especially if it needs a flavor boost. Cut melon can also be used in smoothies (fresh or frozen), a classic Full Belly Farm breakfast.

Onions

Pears – These are Fan-Stil pears! These pears actually taste better firm, like an Asian pear, so we don’t recommend letting them get soft. They can be stored in the refrigerator or on the counter, but only for a few days. Pears are great just plain, but you can also cook with them, going in sweet or savory directions. Sweet ideas: a crisp, muffins, oatmeal (or baked oatmeal), compote, roasted (rosemary or with spices), or poached. Pears can go savory soon – salads, pickled, chutney, grilled, or in a sandwich! Find more recipe ideas here or here.

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. We only recommend moving your tomatoes to the fridge if they are really ripe and you’re worried about them going bad. Note:we can’t reuse the cardboard boats, please do not leave them at your CSA site. See the Recipe of the Week and the many other recipe ideas on our website.

*Click on produce above for Recipes

Flower of the Week: Mixed Bouquet

Veggie Tips

Melon – We’re currently harvesting over 10 varieties of melons! Use the melon page on our website to ID your melon, though we have a few new varieties that haven’t made it there yet. 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. Consider trying a melon salad, like this one, or one of the recipes on our website. Tip: consider sprinkling a small amount of salt on your melon, especially if it needs a flavor boost. Cut melon can also be used in smoothies (fresh or frozen), a classic Full Belly Farm breakfast.

Onions

Hot Peppers – This week you’re getting a few serrano peppers. They’re the green peppers in your box – the sweet ones are red, yellow, and orange. Serranos can be quite spicy, so use with caution! They’re usually hotter than jalapeños, but for the past few years, we’ve had the reverse. Contrary to popular belief, the hot part of the pepper is the inner membrane, not the seeds, that so that’s what you’ll want to remove if you’re looking for a less hot experience. Add  serranos to anything, from potatoes to a melon salad!

Sweet Peppers – We grow a number of different peppers, which you can check out on the pepper page on our website (plus many great recipes) or this page for more information (and a quiz to test your pepper identification skills). This week we’re harvesting lunchbox (mini, multi colored, perfect for snacking), pimentos (squat, round, thick skin), corno di toro (larger red, orange, and yellow peppers with thicker skins) or Jimmy Nardellos (long, thin, red, thin skinned)! See the Recipe of the Week for a CSA member-recommended pickled pepper recipe. Some additional ideas: and omelette with squash, roasted with tomatoes, pepperonata (with heirloom tomatoes, potatoes, pasta, or beans and farro), or a zucchini stir-fry.

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

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. We only recommend moving your tomatoes to the fridge if they are really ripe and you’re worried about them going bad. Note:we can’t reuse the cardboard boats, please do not leave them at your CSA site. See the Recipe of the Week and the many recipe ideas on our website. Also – we do have bulk boxes of heirloom tomatoes, early girls, and romas available in the CSA Member Store. If you’ve been thinking of getting bulk tomatoes, don’t wait! The season will be over before you know it!

*Click on produce above for Recipes

Flower of the Week: Mixed Bouquet

Veggie Tips

Melon – We’re currently harvesting over 10 varieties of melons! Use the melon page on our website to ID your melon, though we have a few new varieties that haven’t made it there yet. 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. Consider trying a melon salad, like this one, or one of the recipes on our website. Tip: consider sprinkling a small amount of salt on your melon, especially if it needs a flavor boost. Cut melon can also be used in smoothies (fresh or frozen), a classic Full Belly Farm breakfast.

Onions

Hot Peppers – This week you’re getting a few serrano peppers. They’re the green peppers in your box – the sweet ones are red, yellow, and orange. Serranos can be quite spicy, so use with caution! They’re usually hotter than jalapeños, but for the past few years, we’ve had the reverse. Contrary to popular belief, the hot part of the pepper is the inner membrane, not the seeds, that so that’s what you’ll want to remove if you’re looking for a less hot experience. Add  serranos to anything, from potatoes to a melon salad!

Sweet Peppers – We grow a number of different peppers, which you can check out on the pepper page on our website (plus many great recipes) or this page for more information (and a quiz to test your pepper identification skills). This week we’re harvesting lunchbox (mini, multi colored, perfect for snacking), pimentos (squat, round, thick skin), corno di toro (larger red, orange, and yellow peppers with thicker skins) or Jimmy Nardellos (long, thin, red, thin skinned)! See the Recipe of the Week for a CSA member-recommended pickled pepper recipe. Some additional ideas: and omelette with squash, roasted with tomatoes, pepperonata (with heirloom tomatoes, potatoes, pasta, or beans and farro), or a zucchini stir-fry.

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

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. We only recommend moving your tomatoes to the fridge if they are really ripe and you’re worried about them going bad. Note:we can’t reuse the cardboard boats, please do not leave them at your CSA site. See the Recipe of the Week and the many recipe ideas on our website. Also – we do have bulk boxes of heirloom tomatoes, early girls, and romas available in the CSA Member Store. If you’ve been thinking of getting bulk tomatoes, don’t wait! The season will be over before you know it!

*Click on produce above for Recipes

Flower of the Week: Mixed Bouquet

Veggie Tips

Melon – We’re currently harvesting over 10 varieties of melons! Use the melon page on our website to ID your melon, though we have a few new varieties that haven’t made it there yet. 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. Consider trying a melon salad, like this one, or one of the recipes on our website. Tip: consider sprinkling a small amount of salt on your melon, especially if it needs a flavor boost. Cut melon can also be used in smoothies (fresh or frozen), a classic Full Belly Farm breakfast.

Onions

Hot Peppers – This week you’re getting a few serrano peppers. They’re the green peppers in your box – the sweet ones are red, yellow, and orange. Serranos can be quite spicy, so use with caution! They’re usually hotter than jalapeños, but for the past few years, we’ve had the reverse. Contrary to popular belief, the hot part of the pepper is the inner membrane, not the seeds, that so that’s what you’ll want to remove if you’re looking for a less hot experience. Add  serranos to anything, from potatoes to a melon salad!

Sweet Peppers – We grow a number of different peppers, which you can check out on the pepper page on our website (plus many great recipes) or this page for more information (and a quiz to test your pepper identification skills). This week we’re harvesting lunchbox (mini, multi colored, perfect for snacking), pimentos (squat, round, thick skin), corno di toro (larger red, orange, and yellow peppers with thicker skins) or Jimmy Nardellos (long, thin, red, thin skinned)! See the Recipe of the Week for a CSA member-recommended pickled pepper recipe. Some additional ideas: and omelette with squash, roasted with tomatoes, pepperonata (with heirloom tomatoes, potatoes, pasta, or beans and farro), or a zucchini stir-fry.

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

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. We only recommend moving your tomatoes to the fridge if they are really ripe and you’re worried about them going bad. Note:we can’t reuse the cardboard boats, please do not leave them at your CSA site. See the Recipe of the Week and the many recipe ideas on our website. Also – we do have bulk boxes of heirloom tomatoes, early girls, and romas available in the CSA Member Store. If you’ve been thinking of getting bulk tomatoes, don’t wait! The season will be over before you know it!

*Click on produce above for Recipes

Flower of the Week: Mixed Bouquet

Veggie Tips

Melon – We’re currently harvesting over 10 varieties of melons! Use the melon page on our website to ID your melon, though we have a few new varieties that haven’t made it there yet. 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. Consider trying a melon salad, like this one, or one of the recipes on our website. Tip: consider sprinkling a small amount of salt on your melon, especially if it needs a flavor boost. Cut melon can also be used in smoothies (fresh or frozen), a classic Full Belly Farm breakfast.

Onions

Hot Peppers – This week you’re getting a few serrano peppers. They’re the green peppers in your box – the sweet ones are red, yellow, and orange. Serranos can be quite spicy, so use with caution! They’re usually hotter than jalapeños, but for the past few years, we’ve had the reverse. Contrary to popular belief, the hot part of the pepper is the inner membrane, not the seeds, that so that’s what you’ll want to remove if you’re looking for a less hot experience. Add  serranos to anything, from potatoes to a melon salad!

Sweet Peppers – We grow a number of different peppers, which you can check out on the pepper page on our website (plus many great recipes) or this page for more information (and a quiz to test your pepper identification skills). This week we’re harvesting lunchbox (mini, multi colored, perfect for snacking), pimentos (squat, round, thick skin), corno di toro (larger red, orange, and yellow peppers with thicker skins) or Jimmy Nardellos (long, thin, red, thin skinned)! See the Recipe of the Week for a CSA member-recommended pickled pepper recipe. Some additional ideas: and omelette with squash, roasted with tomatoes, pepperonata (with heirloom tomatoes, potatoes, pasta, or beans and farro), or a zucchini stir-fry.

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

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. We only recommend moving your tomatoes to the fridge if they are really ripe and you’re worried about them going bad. Note:we can’t reuse the cardboard boats, please do not leave them at your CSA site. See the Recipe of the Week and the many recipe ideas on our website. Also – we do have bulk boxes of heirloom tomatoes, early girls, and romas available in the CSA Member Store. If you’ve been thinking of getting bulk tomatoes, don’t wait! The season will be over before you know it!

*Click on produce above for Recipes

Flower of the Week: Mixed Bouquet

Veggie Tips

Melon – We’re currently harvesting over 10 varieties of melons! Use the melon page on our website to ID your melon, though we have a few new varieties that haven’t made it there yet. 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. Consider trying a melon salad, like this one, or one of the recipes on our website. Tip: consider sprinkling a small amount of salt on your melon, especially if it needs a flavor boost. Cut melon can also be used in smoothies (fresh or frozen), a classic Full Belly Farm breakfast.

Onions

Hot Peppers – This week you’re getting a few serrano peppers. They’re the green peppers in your box – the sweet ones are red, yellow, and orange. Serranos can be quite spicy, so use with caution! They’re usually hotter than jalapeños, but for the past few years, we’ve had the reverse. Contrary to popular belief, the hot part of the pepper is the inner membrane, not the seeds, that so that’s what you’ll want to remove if you’re looking for a less hot experience. Add  serranos to anything, from potatoes to a melon salad!

Sweet Peppers – We grow a number of different peppers, which you can check out on the pepper page on our website (plus many great recipes) or this page for more information (and a quiz to test your pepper identification skills). This week we’re harvesting lunchbox (mini, multi colored, perfect for snacking), pimentos (squat, round, thick skin), corno di toro (larger red, orange, and yellow peppers with thicker skins) or Jimmy Nardellos (long, thin, red, thin skinned)! See the Recipe of the Week for a CSA member-recommended pickled pepper recipe. Some additional ideas: and omelette with squash, roasted with tomatoes, pepperonata (with heirloom tomatoes, potatoes, pasta, or beans and farro), or a zucchini stir-fry.

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

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. We only recommend moving your tomatoes to the fridge if they are really ripe and you’re worried about them going bad. Note:we can’t reuse the cardboard boats, please do not leave them at your CSA site. See the Recipe of the Week and the many recipe ideas on our website. Also – we do have bulk boxes of heirloom tomatoes, early girls, and romas available in the CSA Member Store. If you’ve been thinking of getting bulk tomatoes, don’t wait! The season will be over before you know it!