*Click on produce above for Recipes

Flower of the Week: Mixed Bouquet

Veggie Tips

Cucumbers – We grow a few different types of cucumbers, you can see the varieties and get recipe ideas here. This week, we’re harvesting painted serpent cucumbers, also called striped Armenian cucumbers, and pickling cucumbers. The painted serpents have thin skins that don’t require peeling, while the picklers have thicker skins that you may want to remove. There are infinite iterations on cucumber salads, including with melon, a Japanese salad, smashing them, or see our website for several more ideas, including a potato salad, eggplant grain bowl, or seared eggplant. CSA member Elizabeth recommends this spicy cucumber salad. You can even stir-fry your cucumbers along with your eggplant. 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 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. 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 (add peppers) or baba ghanoush. 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. Eggplant is excellent roasted – try this salad, described as “The Sheet-Pan Salad That Made Me Stop Hating Eggplant, Finally,” or a Spanish salad with peppers and onions (recommended by a CSA member), a pepper dip, with miso and tomatoes (or just miso), or this bowl. It’s also good grilled (add to sandwiches, pasta, salsa), charred, in stir-fries (including with cucumbers, peppers, and the Recipe of the Week), and in curries and stews. They can also be steamed (use with your cucumbers and noodles too).

Melon – We’re 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. 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).

Peppers – We grow a number of different peppers, which you can check out on the pepper page on our website or this page for more information (and a quiz to test your pepper identification skills). This week you’re getting red and gold corno di toro (“bulls horn”) peppers! These sweet peppers are part of a group of peppers called “Italian roasting peppers” but you can eat them lots of ways: raw, cooked, sliced, diced, sautéed (try melting or scorching them), stuffed, and roasted, which caramelizes the sugars and makes them even more delicious. Some ideas: the Recipe of the Week, roasted with tomatoes, pepperonata (with heirloom tomatoes, potatoes, pasta, or beans and farro), or a caprese salad with your tomatoes. You can find many other recipes on our website.

Potatoes – Remember to store your potatoes in the refrigerator and keep out of the light. See the Recipe of the Week, with more 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 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.

*Click on produce above for Recipes

Flower of the Week: Mixed Bouquet

Veggie Tips

Cucumbers – We grow a few different types of cucumbers, you can see the varieties and get recipe ideas here. This week, we’re harvesting painted serpent cucumbers, also called striped Armenian cucumbers, and pickling cucumbers. The painted serpents have thin skins that don’t require peeling, while the picklers have thicker skins that you may want to remove. There are infinite iterations on cucumber salads, including with melon, a Japanese salad, smashing them, or see our website for several more ideas, including a potato salad, eggplant grain bowl, or seared eggplant. CSA member Elizabeth recommends this spicy cucumber salad. You can even stir-fry your cucumbers along with your eggplant. 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 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. 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 (add peppers) or baba ghanoush. 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. Eggplant is excellent roasted – try this salad, described as “The Sheet-Pan Salad That Made Me Stop Hating Eggplant, Finally,” or a Spanish salad with peppers and onions (recommended by a CSA member), a pepper dip, with miso and tomatoes (or just miso), or this bowl. It’s also good grilled (add to sandwiches, pasta, salsa), charred, in stir-fries (including with cucumbers, peppers, and the Recipe of the Week), and in curries and stews. They can also be steamed (use with your cucumbers and noodles too).

Melon – We’re 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. 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).

Peppers – We grow a number of different peppers, which you can check out on the pepper page on our website or this page for more information (and a quiz to test your pepper identification skills). This week you’re getting red and gold corno di toro (“bulls horn”) peppers! These sweet peppers are part of a group of peppers called “Italian roasting peppers” but you can eat them lots of ways: raw, cooked, sliced, diced, sautéed (try melting or scorching them), stuffed, and roasted, which caramelizes the sugars and makes them even more delicious. Some ideas: the Recipe of the Week, roasted with tomatoes, pepperonata (with heirloom tomatoes, potatoes, pasta, or beans and farro), or a caprese salad with your tomatoes. You can find many other recipes on our website.

Potatoes – Remember to store your potatoes in the refrigerator and keep out of the light. See the Recipe of the Week, with more 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 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.

*Click on produce above for Recipes

Flower of the Week: Mixed Bouquet

Veggie Tips

Cucumbers – We grow a few different types of cucumbers, you can see the varieties and get recipe ideas here. This week, we’re harvesting painted serpent cucumbers, also called striped Armenian cucumbers, and pickling cucumbers. The painted serpents have thin skins that don’t require peeling, while the picklers have thicker skins that you may want to remove. There are infinite iterations on cucumber salads, including with melon, a Japanese salad, smashing them, or see our website for several more ideas, including a potato salad, eggplant grain bowl, or seared eggplant. CSA member Elizabeth recommends this spicy cucumber salad. You can even stir-fry your cucumbers along with your eggplant. 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 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. 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 (add peppers) or baba ghanoush. 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. Eggplant is excellent roasted – try this salad, described as “The Sheet-Pan Salad That Made Me Stop Hating Eggplant, Finally,” or a Spanish salad with peppers and onions (recommended by a CSA member), a pepper dip, with miso and tomatoes (or just miso), or this bowl. It’s also good grilled (add to sandwiches, pasta, salsa), charred, in stir-fries (including with cucumbers, peppers, and the Recipe of the Week), and in curries and stews. They can also be steamed (use with your cucumbers and noodles too).

Melon – We’re 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. 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).

Peppers – We grow a number of different peppers, which you can check out on the pepper page on our website or this page for more information (and a quiz to test your pepper identification skills). This week you’re getting red and gold corno di toro (“bulls horn”) peppers! These sweet peppers are part of a group of peppers called “Italian roasting peppers” but you can eat them lots of ways: raw, cooked, sliced, diced, sautéed (try melting or scorching them), stuffed, and roasted, which caramelizes the sugars and makes them even more delicious. Some ideas: the Recipe of the Week, roasted with tomatoes, pepperonata (with heirloom tomatoes, potatoes, pasta, or beans and farro), or a caprese salad with your tomatoes. You can find many other recipes on our website.

Potatoes – Remember to store your potatoes in the refrigerator and keep out of the light. See the Recipe of the Week, with more 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 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.

*Click on produce above for Recipes

Flower of the Week: Duet – Sunflowers & Globe Amaranth

Veggie Tips

Corn – We’re on our last planting of corn. It’s been a very delicious corn year. Unfortunately, the worms have found this planting of tasty corn too. Before you store your corn, we strongly recommend you inspect the tips of each ear and remove them if you find a corn earworm. While unappetizing, they’re harmless, and clearly have good taste because the corn is delicious!

Keep corn refrigerated, in the husk and wrapped in a plastic bag to keep it from drying out. The sooner you use it the better because most of the sugars turn to starch after 3-4 days 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 making fritters, and eating corn raw – add some to a salad, or make salsa! See the the Recipe of the Week and we’ve got many great ideas on our website, plus you can make corn chowder, pasta, or a salad with coconut. And one more idea: if you like making your own stock, save your corn cobs!

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. 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 zucchini and corn) or grilled (add to sandwiches, pasta, salsa), charred, in stir-fries (including with corn), and in curries and stews. They can also be 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 – We’re 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. 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).

Poblano Peppers – Poblanos can range from fairly mild to quite hot, so proceed with caution. Contrary to popular belief, the seeds aren’t the hot part, it’s the inner membrane, so that’s what you’ll want to remove. They’re easy to roast or grill, and then you can add to other dishes (like quesadillas). Their shape makes them perfect for stuffing (they’re the pepper for chiles rellenos) but that’s not the only way to enjoy them. Other ideas: with eggplant, pasta sauce (tomato based or creamy), salsa, breakfast potatoes, tacos (mushrooms, corn, beans), soup, chili, chowder, or a burrito bowl. More ideas here and they can be used in any recipe for hot peppers on our website. We grow a couple varieties of hot peppers, but they don’t often make it in the boxes, and when they do, it’s a small amount. We’re thinking about adding them to the online store. In the meantime, if you’d like a bulk order (hot sauce or pickles?) send us an email and we can set that up.

Potatoes – Remember to store your potatoes in the refrigerator and keep out of the light. See our website for more cooking ideas.

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, see the Recipe of the Week and we have lots of ideas on our website and this page has lots more. You can even eat zucchini raw – like in this salad.

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 have 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.

*Click on produce above for Recipes

Flower of the Week: Duet – Sunflowers & Globe Amaranth

Veggie Tips

Corn – We’re on our last planting of corn. It’s been a very delicious corn year. Unfortunately, the worms have found this planting of tasty corn too. Before you store your corn, we strongly recommend you inspect the tips of each ear and remove them if you find a corn earworm. While unappetizing, they’re harmless, and clearly have good taste because the corn is delicious!

Keep corn refrigerated, in the husk and wrapped in a plastic bag to keep it from drying out. The sooner you use it the better because most of the sugars turn to starch after 3-4 days 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 making fritters, and eating corn raw – add some to a salad, or make salsa! See the the Recipe of the Week and we’ve got many great ideas on our website, plus you can make corn chowder, pasta, or a salad with coconut. And one more idea: if you like making your own stock, save your corn cobs!

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. 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 zucchini and corn) or grilled (add to sandwiches, pasta, salsa), charred, in stir-fries (including with corn), and in curries and stews. They can also be 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 – We’re 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. 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).

Poblano Peppers – Poblanos can range from fairly mild to quite hot, so proceed with caution. Contrary to popular belief, the seeds aren’t the hot part, it’s the inner membrane, so that’s what you’ll want to remove. They’re easy to roast or grill, and then you can add to other dishes (like quesadillas). Their shape makes them perfect for stuffing (they’re the pepper for chiles rellenos) but that’s not the only way to enjoy them. Other ideas: with eggplant, pasta sauce (tomato based or creamy), salsa, breakfast potatoes, tacos (mushrooms, corn, beans), soup, chili, chowder, or a burrito bowl. More ideas here and they can be used in any recipe for hot peppers on our website. We grow a couple varieties of hot peppers, but they don’t often make it in the boxes, and when they do, it’s a small amount. We’re thinking about adding them to the online store. In the meantime, if you’d like a bulk order (hot sauce or pickles?) send us an email and we can set that up.

Potatoes – Remember to store your potatoes in the refrigerator and keep out of the light. See our website for more cooking ideas.

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, see the Recipe of the Week and we have lots of ideas on our website and this page has lots more. You can even eat zucchini raw – like in this salad.

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 have 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.

*Click on produce above for Recipes

Flower of the Week: Duet – Sunflowers & Globe Amaranth

Veggie Tips

Corn – We’re on our last planting of corn. It’s been a very delicious corn year. Unfortunately, the worms have found this planting of tasty corn too. Before you store your corn, we strongly recommend you inspect the tips of each ear and remove them if you find a corn earworm. While unappetizing, they’re harmless, and clearly have good taste because the corn is delicious!

Keep corn refrigerated, in the husk and wrapped in a plastic bag to keep it from drying out. The sooner you use it the better because most of the sugars turn to starch after 3-4 days 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 making fritters, and eating corn raw – add some to a salad, or make salsa! See the the Recipe of the Week and we’ve got many great ideas on our website, plus you can make corn chowder, pasta, or a salad with coconut. And one more idea: if you like making your own stock, save your corn cobs!

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. 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 zucchini and corn) or grilled (add to sandwiches, pasta, salsa), charred, in stir-fries (including with corn), and in curries and stews. They can also be 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 – We’re 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. 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).

Poblano Peppers – Poblanos can range from fairly mild to quite hot, so proceed with caution. Contrary to popular belief, the seeds aren’t the hot part, it’s the inner membrane, so that’s what you’ll want to remove. They’re easy to roast or grill, and then you can add to other dishes (like quesadillas). Their shape makes them perfect for stuffing (they’re the pepper for chiles rellenos) but that’s not the only way to enjoy them. Other ideas: with eggplant, pasta sauce (tomato based or creamy), salsa, breakfast potatoes, tacos (mushrooms, corn, beans), soup, chili, chowder, or a burrito bowl. More ideas here and they can be used in any recipe for hot peppers on our website. We grow a couple varieties of hot peppers, but they don’t often make it in the boxes, and when they do, it’s a small amount. We’re thinking about adding them to the online store. In the meantime, if you’d like a bulk order (hot sauce or pickles?) send us an email and we can set that up.

Potatoes – Remember to store your potatoes in the refrigerator and keep out of the light. See our website for more cooking ideas.

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, see the Recipe of the Week and we have lots of ideas on our website and this page has lots more. You can even eat zucchini raw – like in this salad.

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 have 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.

*Click on produce above for Recipes

Flower of the Week: Duet – Sunflowers & Globe Amaranth

Veggie Tips

Corn – We’re on our last planting of corn. It’s been a very delicious corn year. Unfortunately, the worms have found this planting of tasty corn too. Before you store your corn, we strongly recommend you inspect the tips of each ear and remove them if you find a corn earworm. While unappetizing, they’re harmless, and clearly have good taste because the corn is delicious!

Keep corn refrigerated, in the husk and wrapped in a plastic bag to keep it from drying out. The sooner you use it the better because most of the sugars turn to starch after 3-4 days 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 making fritters, and eating corn raw – add some to a salad, or make salsa! See the the Recipe of the Week and we’ve got many great ideas on our website, plus you can make corn chowder, pasta, or a salad with coconut. And one more idea: if you like making your own stock, save your corn cobs!

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. 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 zucchini and corn) or grilled (add to sandwiches, pasta, salsa), charred, in stir-fries (including with corn), and in curries and stews. They can also be 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 – We’re 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. 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).

Poblano Peppers – Poblanos can range from fairly mild to quite hot, so proceed with caution. Contrary to popular belief, the seeds aren’t the hot part, it’s the inner membrane, so that’s what you’ll want to remove. They’re easy to roast or grill, and then you can add to other dishes (like quesadillas). Their shape makes them perfect for stuffing (they’re the pepper for chiles rellenos) but that’s not the only way to enjoy them. Other ideas: with eggplant, pasta sauce (tomato based or creamy), salsa, breakfast potatoes, tacos (mushrooms, corn, beans), soup, chili, chowder, or a burrito bowl. More ideas here and they can be used in any recipe for hot peppers on our website. We grow a couple varieties of hot peppers, but they don’t often make it in the boxes, and when they do, it’s a small amount. We’re thinking about adding them to the online store. In the meantime, if you’d like a bulk order (hot sauce or pickles?) send us an email and we can set that up.

Potatoes – Remember to store your potatoes in the refrigerator and keep out of the light. See our website for more cooking ideas.

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, see the Recipe of the Week and we have lots of ideas on our website and this page has lots more. You can even eat zucchini raw – like in this salad.

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 have 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.

*Click on produce above for Recipes

Flower of the Week: Duet – Sunflowers & Globe Amaranth

Veggie Tips

Corn – We’re on our last planting of corn. It’s been a very delicious corn year. Unfortunately, the worms have found this planting of tasty corn too. Before you store your corn, we strongly recommend you inspect the tips of each ear and remove them if you find a corn earworm. While unappetizing, they’re harmless, and clearly have good taste because the corn is delicious!

Keep corn refrigerated, in the husk and wrapped in a plastic bag to keep it from drying out. The sooner you use it the better because most of the sugars turn to starch after 3-4 days 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 making fritters, and eating corn raw – add some to a salad, or make salsa! See the the Recipe of the Week and we’ve got many great ideas on our website, plus you can make corn chowder, pasta, or a salad with coconut. And one more idea: if you like making your own stock, save your corn cobs!

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. 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 zucchini and corn) or grilled (add to sandwiches, pasta, salsa), charred, in stir-fries (including with corn), and in curries and stews. They can also be 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 – We’re 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. 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).

Poblano Peppers – Poblanos can range from fairly mild to quite hot, so proceed with caution. Contrary to popular belief, the seeds aren’t the hot part, it’s the inner membrane, so that’s what you’ll want to remove. They’re easy to roast or grill, and then you can add to other dishes (like quesadillas). Their shape makes them perfect for stuffing (they’re the pepper for chiles rellenos) but that’s not the only way to enjoy them. Other ideas: with eggplant, pasta sauce (tomato based or creamy), salsa, breakfast potatoes, tacos (mushrooms, corn, beans), soup, chili, chowder, or a burrito bowl. More ideas here and they can be used in any recipe for hot peppers on our website. We grow a couple varieties of hot peppers, but they don’t often make it in the boxes, and when they do, it’s a small amount. We’re thinking about adding them to the online store. In the meantime, if you’d like a bulk order (hot sauce or pickles?) send us an email and we can set that up.

Potatoes – Remember to store your potatoes in the refrigerator and keep out of the light. See our website for more cooking ideas.

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, see the Recipe of the Week and we have lots of ideas on our website and this page has lots more. You can even eat zucchini raw – like in this salad.

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 have 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.