Eggplant We’ve been eating loads of baba ganoush here lately. Roast the eggplants whole in the oven until completely soft. Blend until creamy with plenty of tahini, lemon juice, olive oil, and salt. Eat with chips or crackers, on toast, or in pita bread.
Tomatoes What to do with so many? Try roasting them simply in the oven with zucchini- or make a simple sauce for pasta. Its also a great week for salsa with cilantro and jalapenos.
Leeks Saute these on a low temperature for a long time to add a creamy, mild onion flavor to sauces, soups, and just about any veggie saute! You can also fry them in oil as a topping for pizza.
Cucumber We’ve been making huge batches of Israeli salad with small cubes of cucumbers and tomatoes, olive oil, salt, and pepper.
Cilantro Its a great week for salsa. Also use cilantro for bean dishes or curries.
Jalapeños The white lines are a sign that they are mature and hot.
Green Peppers The first of the season! We’ll have red peppers ripening soon enough.
Summer Squash It would be a good week to make ratatouille with tomatoes, pepper, eggplant, and zucchini.
Lettuce It can be hard to eat leafy greens in summer. They aren’t quite as delicious as they are when grown in cooler weather and there are so many other exciting summer veggies! We’ve included a small lettuce this week anyway to keep our vitamin intake diverse.