Salad Mix This is a mix of triple washed young lettuce and mustards.
Pie Pumpkin These are perfect fall decorations that are also delicious for making pie! Keep them from freezing outside in the cold if you plan to cook them eventually. The seeds can be roasted and the flesh is creamy and sweet as a pie filling or soup.
Peppers Our pepper quantities are dwindling. This is likely the very last week for them.
Jalapenos The last of the hot peppers!
Broccoli These small heads of broccoli are super fresh so the stalks and leaves are as delicious as the buds.
Carrots The greens are beautiful but quite bitter eaten straight as they are. I love to slow cook them with onion peels and whatever other veggie scraps I have around and then strain for soup stock.
Slicing Tomatoes Tomatoes are definitely winding down due to the cooler weather but we hope to have small amounts to give out all the way until we get a frost. Some tomatoes in the share may be riper than others. If yours is under ripe, wait a few days for it to soften while storing it at room temperature. If you need to store a ripe tomato for a few days before you are ready to eat it, you can out it in the fridge but keeping them at room temperature is best for their flavor.
Onion Get out your handkerchief when you chop these!
Eggplant This really is the very last of the eggplant for the season! I recently learned a tip for low oil eggplant that still achieves a tender texture and great flavor. Parboil it first (put it in a pot of water and bring it to a boil, then remove the eggplant) then use it however you otherwise would (fried, roasted, sauteed) but you won’t need as much oil.