Share Notes July 25
CSA Share Notes:
Welcome to your final CSA harvest of the summer season!
Here’s this week’s vegetable line up:
- Eggplant—all three types for everyone! Oh boy. It is apparently the summer of eggplant. We know it may be hard for you to get through all of this using our typical suggestions of grilling and roasting, so this week give a giant batch of baba ganoush a try. Roast all the eggplant, puree it, add tons of delicious garlic, some tahini, and fresh lemon. Baba ganoush freezes really well, too.
- Basil—everyone received a jumbo bunch of Genovese basil. preserve the harvest with a big batch of pesto, which also freezes well!
- Potatoes—White Kennebec potatoes for the regular and large shares
- Onions—lots of red and yellow for everyone
- Garlic—Everyone got a bulb, and two for the large shares.
- Cucumbers—Just one or two per share.
- Hot peppers—Jalapenos for everyone. A single spicy Poblano for all the large shares
- Sweet peppers—Bell peppers to the large and mini shares, Italian peppers to the Regular shares.
- Squash—Everyone received one or two squash, a combination of Zephyr squash (green and yellow) and classic yellow squash.
- Zucchini—Everyone got a small zucchini.
- Sungolds— Pints to everyone.
- San Marzanoes—large 1.5 Qt. containers to the large shares. These are the BEST tomatoes for salsa. The moisture content is really low and the flavor wonderful.
- Slicer tomatoes— Regular shares received the last of our slicers.
- Valencia tomatoes— Everyone received a valencia or two. They’re sweeter and softer textured than our red slicers.
Veggie Storage tips:
The eggplant, cucumbers, peppers, squash and zucchini will keep longest stored in the fridge sealed up in produce bags. The tomatoes, onions, and basil all prefer to stay at room temperature. Basil should never be kept below 50 degrees or it will turn black. Keep it in a glass of water on your counter and change out the water and trim the stems as needed to keep it fresh. If you’re not able to use it all up, hang it upside down to dry in a dark cabinet. Everything will need a gentle washing before cooking, but leave the dirt on until you’re ready to use them to prevent spoilage.
Your farmers, Jess & Justin