What’s in my box this week?

*Click on produce above for Recipes

Flower of the Week: a sunflower and celosia plume duo

To keep your flowers at their best, keep the flowers out of direct sunlight, and preferably in a cooler area of your house. Change the water regularly; we recommend every other day. 

DO NOT take flowers unless they are listed next to your name on the list.

Veggie Tips

Cucumbers

Grapes – Grapes are stored best in cold, humid conditions, so keep in a plastic bag in the refrigerator, and it’s best to keep them on the stem and unwashed until eating. Frozen grapes make tasty and refreshing snacks (instructions here) and are a good way to not waste grapes that have gotten a little squishy, and you can add them to smoothies. You can also cook grapes – roasting can concentrate flavors and be used in dishes that are sweet (like oatmeal, or yogurt) or savory (brie, couscous and zucchini, or bulgur salad). Or you can bake with them, like a galette, or cake. Note: we grow several varieties and some have seeds!

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

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

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

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

Peppers – We grow a number of different peppers, which you can check out on the pepper page on our website. 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.

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, check out our website for ideas (including several with potatoes: curry, gratin, roasted or torte) and this website has a few more.

Tomatoes – Tomatoes are best stored on the counter at room temperature, stem side down. The best temperature for storing tomatoes is 55 degrees, much warmer than the standard refrigerator. As a result, we only recommend moving your tomatoes to the fridge if they are really ripe and you’re worried about them going bad. And of course, always refrigerate cut tomatoes. See the Recipe of the Week and we have many more ideas on our website. If you’ve got a recipe to recommend and share, let us know! Bulk boxes of heirloom, Early Girl, red slicer, and roma tomatoes are available to order now in the CSA Member Store, as are three pint baskets of cherry tomatoes. Note: we can’t reuse the cardboard boats, please do not leave them at your CSA site.

*Click on produce above for Recipes

Flower of the Week: a sunflower and celosia plume duo

To keep your flowers at their best, keep the flowers out of direct sunlight, and preferably in a cooler area of your house. Change the water regularly; we recommend every other day. 

DO NOT take flowers unless they are listed next to your name on the list.

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. They have thin skins that don’t require peeling, while the pickling cucumbers have thicker skins that some people may want to take off. There are infinite iterations on cucumber salads (try this one with summer squash), perfect for warm summer days, and we have lots of ideas on our webpage. You can also cook your cucumbers in a stir-fry, or using any of these methods or beat the heat with a cool cucumber soup. 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.

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

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

Peppers – We grow a number of different peppers, which you can check out on the pepper page on our website. 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.

Plums – We’re harvesting several types of plums and pluots! This week you may get dapple dandy pluots (dappled green and red skin), green gage plums (green), or black kat pluots (black outside, yellow inside). All can be eaten firm, though you can let them get softer, if you prefer. Store in the refrigerator. Note: we can take the plastic baskets back.

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, check out our website for ideas (including several with potatoes: curry, gratin, roasted or torte). Want more inspiration? Check out this list and this website has a few more.

Tomatoes – Tomatoes are best stored on the counter at room temperature, stem side down. The best temperature for storing tomatoes is 55 degrees, much warmer than the standard refrigerator. As a result, we only recommend moving your tomatoes to the fridge if they are really ripe and you’re worried about them going bad. And of course, always refrigerate cut tomatoes. See the Recipe of the Week and we have many more ideas on our website. If you’ve got a recipe to recommend and share, let us know! Bulk boxes of heirloom, Early Girl, red slicer, and roma tomatoes are available to order now in the CSA Member Store, as are three pint baskets of cherry tomatoes. Note: we can’t reuse the cardboard boats, please do not leave them at your CSA site.

*Click on produce above for Recipes

Flower of the Week: a sunflower and celosia plume duo

To keep your flowers at their best, keep the flowers out of direct sunlight, and preferably in a cooler area of your house. Change the water regularly; we recommend every other day. 

DO NOT take flowers unless they are listed next to your name on the list.

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 slicers. The painted serpents have thin skins that don’t require peeling, while the slicing cucumbers have thicker skins that some people may want to take off. There are infinite iterations on cucumber salads (try this one with summer squash), perfect for warm summer days, and we have lots of ideas on our webpage. You can also cook your cucumbers in a stir-fry, or using any of these methods or beat the heat with a cool cucumber soup. 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.

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

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

Peppers – We grow a number of different peppers, which you can check out on the pepper page on our website. 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.

Plums – We’re harvesting several types of plums and pluots! This week you may get dapple dandy pluots (dappled green and red skin), green gage plums (green), or black kat pluots (black outside, yellow inside). All can be eaten firm, though you can let them get softer, if you prefer. Store in the refrigerator. Note: we can take the plastic baskets back.

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, check out our website for ideas (including several with potatoes: curry, gratin, roasted or torte). Want more inspiration? Check out this list and this website has a few more.

Tomatoes – Tomatoes are best stored on the counter at room temperature, stem side down. The best temperature for storing tomatoes is 55 degrees, much warmer than the standard refrigerator. As a result, we only recommend moving your tomatoes to the fridge if they are really ripe and you’re worried about them going bad. And of course, always refrigerate cut tomatoes. See the Recipe of the Week and we have many more ideas on our website. If you’ve got a recipe to recommend and share, let us know! Bulk boxes of heirloom, Early Girl, red slicer, and roma tomatoes are available to order now in the CSA Member Store, as are three pint baskets of cherry tomatoes. Note: we can’t reuse the cardboard boats, please do not leave them at your CSA site.

*Click on produce above for Recipes

Flower of the Week: mixed bouquet

To keep your flowers at their best, keep the flowers out of direct sunlight, and preferably in a cooler area of your house. Change the water regularly; we recommend every other day. 

This is a great flower for drying! For the best results, hang your gomphrena upside-down in a cool, dry place with good airflow. Keep it away from direct sunlight, which will fade the bright colors.

DO NOT take flowers unless they are listed next to your name on the list.

Veggie Tips

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

Grapes – Note: we grow a lot of different grape varieties and several have seeds! Grapes are stored best in cold, humid conditions, so keep in a plastic bag in the refrigerator, and it’s best to keep them on the stem and unwashed until eating. Frozen grapes make tasty and refreshing snacks (instructions here) and are a good way to not waste grapes that have gotten a little squishy, and you can add them to smoothies. You can also cook grapes – roasting can concentrate flavors and be used in dishes that are sweet (like oatmeal, or yogurt) or savory (brie, or bulgur salad). Or you can bake with them, like a galette, or cake.

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

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

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

Peppers – We grow a number of different peppers, which you can check out on the pepper page on our website. 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, 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, pasta, or beans and farro), an eggplant/tofu stir-fry, or a caprese salad with your tomatoes. You can find many other recipes on our website.

Tomatoes – It’s tomato time! You’re getting mostly heirloom tomatoes. Tomatoes are best stored on the counter at room temperature, stem side down. The best temperature for storing tomatoes is 55 degrees, much warmer than the standard refrigerator. As a result, we only recommend moving your tomatoes to the fridge if they are really ripe and you’re worried about them going bad. And of course, always refrigerate cut tomatoes. See the Recipe of the Week and we have many more ideas on our website. If you’ve got a recipe to recommend and share, let us know! Bulk boxes of heirloom, Early Girl, red slicer, and roma tomatoes are available to order now in the CSA Member Store, as are three pint baskets of cherry tomatoes. Note: we can’t reuse the cardboard boats, please do not leave them at your CSA site.

*Click on produce above for Recipes

Flower of the Week: mixed bouquet

To keep your flowers at their best, keep the flowers out of direct sunlight, and preferably in a cooler area of your house. Change the water regularly; we recommend every other day. 

This is a great flower for drying! For the best results, hang your gomphrena upside-down in a cool, dry place with good airflow. Keep it away from direct sunlight, which will fade the bright colors.

DO NOT take flowers unless they are listed next to your name on the list.

Veggie Tips

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

Grapes – Note: we grow a lot of different grape varieties and several have seeds! Grapes are stored best in cold, humid conditions, so keep in a plastic bag in the refrigerator, and it’s best to keep them on the stem and unwashed until eating. Frozen grapes make tasty and refreshing snacks (instructions here) and are a good way to not waste grapes that have gotten a little squishy, and you can add them to smoothies. You can also cook grapes – roasting can concentrate flavors and be used in dishes that are sweet (like oatmeal, or yogurt) or savory (brie, or bulgur salad). Or you can bake with them, like a galette, or cake.

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

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

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

Peppers – We grow a number of different peppers, which you can check out on the pepper page on our website. 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, 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, pasta, or beans and farro), an eggplant/tofu stir-fry, or a caprese salad with your tomatoes. You can find many other recipes on our website.

Tomatoes – It’s tomato time! You’re getting mostly heirloom tomatoes. Tomatoes are best stored on the counter at room temperature, stem side down. The best temperature for storing tomatoes is 55 degrees, much warmer than the standard refrigerator. As a result, we only recommend moving your tomatoes to the fridge if they are really ripe and you’re worried about them going bad. And of course, always refrigerate cut tomatoes. See the Recipe of the Week and we have many more ideas on our website. If you’ve got a recipe to recommend and share, let us know! Bulk boxes of heirloom, Early Girl, red slicer, and roma tomatoes are available to order now in the CSA Member Store, as are three pint baskets of cherry tomatoes. Note: we can’t reuse the cardboard boats, please do not leave them at your CSA site.

*Click on produce above for Recipes

Flower of the Week: a mixed bouquet

To keep your flowers at their best, keep the flowers out of direct sunlight, and preferably in a cooler area of your house. Change the water regularly; we recommend every other day. 

This is a great flower for drying! For the best results, hang your gomphrena upside-down in a cool, dry place with good airflow. Keep it away from direct sunlight, which will fade the bright colors.

DO NOT take flowers unless they are listed next to your name on the list.

Veggie Tips

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

Grapes – Note: we grow a lot of different grape varieties and several have seeds! Grapes are stored best in cold, humid conditions, so keep in a plastic bag in the refrigerator, and it’s best to keep them on the stem and unwashed until eating. Frozen grapes make tasty and refreshing snacks (instructions here) and are a good way to not waste grapes that have gotten a little squishy, and you can add them to smoothies. You can also cook grapes – roasting can concentrate flavors and be used in dishes that are sweet (like oatmeal, or yogurt) or savory (brie, or bulgur salad). Or you can bake with them, like a galette, or cake.

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

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

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

Peppers – We grow a number of different peppers, which you can check out on the pepper page on our website. 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, 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, pasta, or beans and farro), an eggplant/tofu stir-fry, or a caprese salad with your tomatoes. You can find many other recipes on our website.

Tomatoes – It’s tomato time! You’re getting mostly heirloom tomatoes. Tomatoes are best stored on the counter at room temperature, stem side down. The best temperature for storing tomatoes is 55 degrees, much warmer than the standard refrigerator. As a result, we only recommend moving your tomatoes to the fridge if they are really ripe and you’re worried about them going bad. And of course, always refrigerate cut tomatoes. See the Recipe of the Week and we have many more ideas on our website. If you’ve got a recipe to recommend and share, let us know! Bulk boxes of heirloom, Early Girl, red slicer, and roma tomatoes are available to order now in the CSA Member Store, as are three pint baskets of cherry tomatoes. Note: we can’t reuse the cardboard boats, please do not leave them at your CSA site.

*Click on produce above for Recipes

Flower of the Week: a mixed bouquet

To keep your flowers at their best, keep the flowers out of direct sunlight, and preferably in a cooler area of your house. Change the water regularly; we recommend every other day. 

This is a great flower for drying! For the best results, hang your gomphrena upside-down in a cool, dry place with good airflow. Keep it away from direct sunlight, which will fade the bright colors.

DO NOT take flowers unless they are listed next to your name on the list.

Veggie Tips

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

Grapes – Note: we grow a lot of different grape varieties and several have seeds! Grapes are stored best in cold, humid conditions, so keep in a plastic bag in the refrigerator, and it’s best to keep them on the stem and unwashed until eating. Frozen grapes make tasty and refreshing snacks (instructions here) and are a good way to not waste grapes that have gotten a little squishy, and you can add them to smoothies. You can also cook grapes – roasting can concentrate flavors and be used in dishes that are sweet (like oatmeal, or yogurt) or savory (brie, or bulgur salad). Or you can bake with them, like a galette, or cake.

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

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

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

Peppers – We grow a number of different peppers, which you can check out on the pepper page on our website. 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, 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, pasta, or beans and farro), an eggplant/tofu stir-fry, or a caprese salad with your tomatoes. You can find many other recipes on our website.

Tomatoes – It’s tomato time! You’re getting mostly heirloom tomatoes. Tomatoes are best stored on the counter at room temperature, stem side down. The best temperature for storing tomatoes is 55 degrees, much warmer than the standard refrigerator. As a result, we only recommend moving your tomatoes to the fridge if they are really ripe and you’re worried about them going bad. And of course, always refrigerate cut tomatoes. See the Recipe of the Week and we have many more ideas on our website. If you’ve got a recipe to recommend and share, let us know! Bulk boxes of heirloom, Early Girl, red slicer, and roma tomatoes are available to order now in the CSA Member Store, as are three pint baskets of cherry tomatoes. Note: we can’t reuse the cardboard boats, please do not leave them at your CSA site.

*Click on produce above for Recipes

Flower of the Week: a mixed bouquet

To keep your flowers at their best, keep the flowers out of direct sunlight, and preferably in a cooler area of your house. Change the water regularly; we recommend every other day. 

This is a great flower for drying! For the best results, hang your gomphrena upside-down in a cool, dry place with good airflow. Keep it away from direct sunlight, which will fade the bright colors.

DO NOT take flowers unless they are listed next to your name on the list.

Veggie Tips

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

Grapes – Note: we grow a lot of different grape varieties and several have seeds! Grapes are stored best in cold, humid conditions, so keep in a plastic bag in the refrigerator, and it’s best to keep them on the stem and unwashed until eating. Frozen grapes make tasty and refreshing snacks (instructions here) and are a good way to not waste grapes that have gotten a little squishy, and you can add them to smoothies. You can also cook grapes – roasting can concentrate flavors and be used in dishes that are sweet (like oatmeal, or yogurt) or savory (brie, or bulgur salad). Or you can bake with them, like a galette, or cake.

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

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

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

Peppers – We grow a number of different peppers, which you can check out on the pepper page on our website. 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, 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, pasta, or beans and farro), an eggplant/tofu stir-fry, or a caprese salad with your tomatoes. You can find many other recipes on our website.

Tomatoes – It’s tomato time! You’re getting mostly heirloom tomatoes. Tomatoes are best stored on the counter at room temperature, stem side down. The best temperature for storing tomatoes is 55 degrees, much warmer than the standard refrigerator. As a result, we only recommend moving your tomatoes to the fridge if they are really ripe and you’re worried about them going bad. And of course, always refrigerate cut tomatoes. See the Recipe of the Week and we have many more ideas on our website. If you’ve got a recipe to recommend and share, let us know! Bulk boxes of heirloom, Early Girl, red slicer, and roma tomatoes are available to order now in the CSA Member Store, as are three pint baskets of cherry tomatoes. Note: we can’t reuse the cardboard boats, please do not leave them at your CSA site.