Fennel This will be the only week of fennel. We decided to grow one succession of it this season since some people love it and others are more challenged to find the anise flavor palatable. Both the greens and bulb are used, often in the same dish. Try simply trimming the greens from the bulb, chopping both and tossing in a lemon dijon dressing. You can also roast fennel bulbs or make a creamy soup out of the greens and bulbs. There is some soil caught in between the layers of the bulbs because of the way they grow. To get it out, separate the layers.
Red Bell Pepper The firm walls of these mature peppers are perfect for raw veggie sticks and dip but they are, of course, also well suited to roasting, sautéing, or stir-frying.
Red Italian Frying Pepper These long thin sweet peppers are incredibly delicious raw, roasted or sauteed.
Cherry Tomatoes We are so glad that the cherry tomato plants are continuing to produce through the cooler weather.
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.
Paste Tomatoes Also sometimes called Roma tomatoes, these more narrow, long tomatoes are less juicy than the slicing ones so they cook down into sauce more quickly. You can also use them raw for salads or salsas.
Onion Get out your handkerchief when you chop these!
Garlic This garlic is cured, so it will store well.
Scallions Sometimes called green onions or spring onions, these oniony greens are great for salads, stir-fries, soups, egg dishes, or most anything you would use onions for.