Another beautiful box this week! We’re seeing a lovely mix of summer’s last stretch alongside early fall arrivals. Bon appetit!
What’s in season this week?
Golden Beets
Sweet, earthy, and free of the purple stains their red cousins leave behind. Roast them whole in foil until tender, then slip off the skins and toss with olive oil, orange zest, and fresh herbs. Rich in folate and manganese. Storage: We’ve already removed the greens, so just refrigerate the beets in an airtight container, where they will keep for several weeks.
Long Green Peppers
Mild, sweet, and wonderfully versatile, these slender peppers are made for the grill. Char them whole until blistered and blackened in spots, then peel, seed, and dress with olive oil and a little vinegar. Storage: refrigerate in an airtight container and use within a week.
Red Tomatoes
Still at their peak, and worth savoring while they last. A thick slice with flaky salt needs nothing else, but try layering with fresh mozzarella and basil, or roasting halves with olive oil and garlic until jammy and sweet. Storage: never refrigerate — keep at room temperature, stem-side down, out of direct sun, and use within a few days of full ripeness.
Sungold Cherry Tomatoes
The sweetest thing in the box, still going strong. Storage: keep at room temperature, out of direct sun; refrigeration dulls their flavor.
Thai Basil
A fragrant, anise-scented twist on classic basil, and a wonderful way to bring something new to your cooking this week. Its sturdier leaves hold up beautifully to heat, so toss it into a stir-fry with summer squash and peppers at the very end. It’s also the defining flavor in a quick Thai-style basil fried rice. Like sweet basil, it carries good amounts of vitamin K and antioxidants. Storage: treat it like a bouquet…stems in a glass of water on the counter, out of direct sun. Never refrigerate; the cold blackens the leaves.
Red Batavian Lettuce
Bred to stay crisp and sweet even as the weather shifts, with gorgeous burgundy color throughout. Storage: refrigerate in an airtight container in the crisper drawer and enjoy within a week.
Green or Red Cabbage
Shred it for a bright slaw or sauté simply with butter and salt for a sweet, tender side. It keeps beautifully in the fridge, so there’s no rush to use it all at once. Storage: refrigerate whole in an airtight container where it will keep for weeks. Once cut, wrap tightly and use within the week.
Cucumber
We’re lightly harvesting from this last planting. Storage: refrigerate in an airtight container and use within a week.
Summer Squash
Tender and mild, and still going strong. Grill thick planks until charred, grate into fritters, or sauté with long green peppers and a touch of garlic. Storage: refrigerate unwashed in an airtight container for up to a week.
FRUIT SHARE
*For PAID Fruit Share Members ONLY*
Sweet Mai Apples
Storage: In the fridge
Recipes from our Farmhouse Kitchen
Thai Basil Chicken (or tofu)
Classic Stuffed Peppers
Roasted Golden Beets
