Basil: Store your basil dry in the refrigerator or in a vase with a bit of water in a cool place on your counter. This is one of the more delicate items in your box so you may want to think about using it towards the beginning of the week. Besides making pesto, you can chop the basil to add flavor to the green beans, eggplant or summer squash when you use them.
Eggplant: Keep it in a plastic bag in the refrigerator. Eggplant absorbs flavors of herbs and sauces when you are cooking. If you have a grill just rub a bit of oil on the sliced eggplant, sprinkle with salt and pepper, and grill it quickly on both sides.
Onions: Our members who get a box every other week will have noticed that there are certain things that alternate regularly during the year — garlic and onions are an example. The result can be that our every-other-week members are getting one or the other in every box!
Summer Squash: We are only growing two types these days, zucchini and yellow crookneck. They can be used fairly interchangeably. They store well if kept cold, in a bag in your vegetable crisper in the refrigerator. The Full Belly recipe archive contains an easy recipe for Roasted or Grilled Eggplant, Squash and Onions as well as a recipe for Summer Squash Basil Soup. Both of those recipes use items in this week’s box.
