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.
Cantaloupe These fresh cantaloupe are hard to grow in our climate so we have a very short season on them. Enjoy them while they last!
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.
Celery We are very proud of this crisp, flavorful celery! It is a tricky crop to grow requiring a lot of water and good soil. Turn it into ant covered logs with peanut butter and raisins or just eat it as is. The leaves are quite bitter on their own but they make deliciously flavored soup.
Cherry Bomb Peppers These hot peppers are also a little sweet.
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.