Chard Greens are back for the fall! This gorgeous rainbow chard is a relative of spinach and cooks much the same way it does.
Parsley If you want to preserve parsley, hang it upside down in a well ventilated area. Crumble into a jar once fully dried (2-4 weeks).
Tomato One CSA family made a naturally sweetened and thickened sauce by roasting last week’s paste tomatoes and carrots whole in the oven and then blending with salt and pepper.
Sweet Peppers We grow red bells as well as yellow and red long Italian sweet peppers. All are incredibly sweet and can be used interchangeably.
Carrots Rabbits nibbled the tops of many of these, so you may notice some broken or gnawed carrots in the bunch. They still taste just as sweet!
Onion These can be stored in a cupboard rather than the fridge.
Salad Mix This mix of baby salad greens has been triple washed so they should be ready to eat. If you want to temper the sharp flavor of the mustards, try a sweet dressing.
Scallions These green onions, also called spring onions, can be used raw in salad or as a topping for soups. You could also stir-fry them with other veggies like eggplant, chard, peppers, and/or carrots.
Eggplant There was a bit of a lull in the eggplant output the plants are still laden with fruits for the next couple of weeks!
Jalapeño While green bell peppers ripen to be sweet colored peppers, green jalapeños ripen to be especially hot when they turn red.