Eggplant These Asian eggplants are particularly good for stir-fry but can be used in any eggplant recipe.
Watermelon Summer has officially hit its’ height! This variety is called sugar baby and it grows to a nice size for fitting in the fridge. The dark green rind is as beautiful as the interior is sweet. The crows and mice got to a lot of the watermelons before they ripened so this will be the only watermelon of the season. Enjoy!
Beets These gorgeous, versatile roots can be roasted in the oven, steamed, boiled for borscht or shredded for raw salads. The greens are delicious too and can be used like spinach- raw in salads, steamed or sautéed, or added to soups. If you won’t be using the roots right away, snap the greens off to use them first.
Green Bell Pepper Our peppers won’t mature to sweet red peppers for a couple of weeks but we can enjoy green peppers until then!
Cherry Tomatoes This orange variety called Sungold is the sweetest. If you don’t just pop them all in your mouth raw, they are great for salads and even cooked.
Tomatoes We are now into the weeks of tomato bounty. Enjoy them sliced or cooked down to add flavor to any dish. 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.
Dill A perfect pickle ingredient or an addition to soups, salad dressings, or sautees.
Pickling Cucumbers Use the recipe we’ve included with this week’s share to try your hand at making our famous Adamah dill pickles. This variety is specifically bred for pickling and the small cukes result in a perfect crunch.
Slicing Cucumbers These won’t pickle well so use them for salad or a simple snack.
Cherry Bomb Peppers These hot peppers are also a little sweet.
Cilantro There is enough cilantro in your share to make some cilantro pesto or you could make a nice salsa with peppers, tomatoes, and cilantro. It can also be used in bean dishes and curries. If you don’t use it all, you can always dry it down for later.
Summer Squash This is the crop that keeps on giving. Running out of ideas for how to eat squash? Check out the recipes tab at whcsa.adamah.org.