Eggplant It might be a good week to get out the grill before the end of summer for these eggplant, peppers, tomatoes, and squash.
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!
Sweet Red Frying Pepper These long, thin peppers are incredibly sweet! Eat them raw, roast them in the oven, or toss them in any sautee.
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.
Onions The beginning of onion season is upon us. These are pretty well cured already so you don’t need to store them in the fridge. Be prepared to tear up when you slice them though, they are quite strong!
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.
Jalapenos The brown lines on the jalapeños are an indication of their heat.
Summer Squash These are another crop for which the long summer has taken a toll. They naturally start looking a little funnier as the plants age but the flavor and texture is uncompromised so we’ll keep harvesting and distributing these until the plants call it quits.
Peaches We harvested these from a neighbor’s no-spray orchard. Leave them on the counter until they soften to ripeness.
Parsley Try a tabbouleh or parsley pesto, especially since both recipes go well with plenty of tomatoes.