Eggplant We had an overwhelming number of big beautiful eggplant ready for harvest this week! We grow two types- the iconic, round Italian variety and a long, thin Asian variety that may be less familiar to some of you. They can both be used for eggplant parmesan, braised eggplant, baba ghanoush, stir-fries, curries, ratatouille or your favorite eggplant dish.
Carrots A mix of orange and yellow carrots. Try shredding these up with beets and cucumbers, then dousing the mixture with lemon juice and salt for a very simple, delicious salad. The greens are useful for making soup stock.
Beets These beets are smaller than the ones we harvested last week but they are the same heirloom variety. The cylindrical shape makes it easy to end up with equally sized slices. The greens are delicious and cook like chard.
Basil Store these on your counter with the stems in a glass of water to avoid the blackening and wilt that can happen when kept in the fridge. Use quickly. I toss basil in just about anything to give it that aromatic complexity- sandwiches, salad dressings, soups, curries, stir-fries, and pasta.
Tomatoes Its true! Our first tomatoes of the season have arrived! We grow a number of varieties of tomatoes- red, orange, dark purple/almost black, yellow, and pink. They each taste a little different. Never store tomatoes in the fridge unless you really want to stop them from ripening for a few days- just know that they’ll lose some of their flavor at cold temperatures.
Cucumber Its time to get creative with so many cucumbers! Try creative salads, cucumber soup, cucumber yogurt (tzatziki), or even try tossing a slice in your glass of water for a refreshing drink. This week you have American slicing cucumbers- the big dark green one that should look and taste familiar to you from the grocery store.
Summer Squash The summer squash palate is expanding as well to include flying saucer shaped yellow patty pans, yellow zucchini, and the more familiar dark and light green zucchini varieties. Try roasting them with a light coating of oil in the oven, making a creamy pureed soup, tossing them on the grill, or shredding them up and mixing with flour and seasoning to make fritters. It may be time to whip out the zucchini bread recipes as well!