CSA 2026 - Week #11 (A) (Copy)

We’re closing out August with a terrific harvest! Cantaloupe melons are one of our favorite crops to grow. They ripen on the vine, so they’re ready to eat. Please keep them in the fridge and enjoy cold! Bon appétit!

What’s in season this week?

Scallions
Mild, crisp, and endlessly useful — scallions belong in nearly everything this week. Slice them thin over grilled corn, fold them into a quick potato salad, or use them as the backbone of a scallion oil to spoon over eggplant or noodles. Both the white and green parts are worth using; the greens add a milder onion flavor and a beautiful fleck of color to any dish. Storage: refrigerate in an airtight container and use within a week.

Swiss Chard
Those colorful stems are as delicious as they are striking. Sauté the chopped stems first with garlic and olive oil, then add the leaves, which wilt down in just a couple of minutes. Finish with a squeeze of lemon, or fold it into a frittata alongside scallions and summer squash. Chard delivers exceptional amounts of vitamins K and A, plus magnesium. Storage: refrigerate in an airtight container and use within five days.

Eggplant
Glossy, deep purple, and at its very best right now. Slice into rounds, brush with olive oil, and grill until tender and lightly charred — a squeeze of lemon and a scatter of herbs is all it needs. It’s equally wonderful roasted whole until collapsing soft, then mashed with tahini and garlic for a quick baba ganoush. Storage: keep in an airtight container in the refrigerator and use within about five days; eggplant is sensitive to cold, so don’t tuck it in the coldest part of the fridge.

Carrots
Sweet and crisp, ready for the last stretch of no-cook summer meals. Eat them raw with hummus, shave into ribbons for salads, or roast alongside eggplant and summer squash for a simple sheet-pan dinner. Storage: remove the greens and refrigerate the carrots in an airtight container for up to two weeks.

Green Beans
Snappy and fresh, still going strong. Blanch and toss with olive oil and toasted almonds, blister in a hot skillet until charred, or serve cold in a salad with corn and Sungolds. Storage: refrigerate in an airtight container and use within 5 days for the best snap.

Red Tomatoes
The height of tomato season is here. A thick slice with flaky salt needs nothing else, but this week try layering them 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
Still the sweetest thing in the share. Halve them with basil and olive oil, toss into a warm pasta, or simply eat them out of hand. Storage: keep at room temperature, out of direct sun; refrigeration dulls their flavor.

Cucumbers
A new planting is here! Storage: refrigerate in an airtight container and use within a week.

Sweet Corn
Corn season continues its run. Boil for 3-4 minutes or grill in the husk with butter and salt, or cut the raw kernels into a salad with tomatoes and green beans. Storage: keep in the husk in the refrigerator and eat as soon as possible — the sweetness fades day by day.

Summer Squash
Tender and mild, summer squash rounds out the share beautifully. Grill it in thick planks alongside the eggplant, grate it into fritters, or sauté with corn and scallions for a quick side. Storage: refrigerate unwashed in an airtight container for up to a week.

Cantaloupe Melon
A sweet surprise to close out the share — nothing says late summer quite like a ripe cantaloupe. Enjoy it simply sliced, or dress it up with a squeeze of lime and a pinch of chili powder or flaky salt, which brings out its sweetness beautifully. It’s also lovely cubed into a fruit salad with a little fresh mint. Cantaloupe is an excellent source of vitamins A and C. Storage: It’s already ripe! Store in the refrigerator and use within a few days.

FRUIT SHARE
*For PAID Fruit Share Members ONLY*
Coral Star Peaches
Storage: On the counter, not touching, until slightly soft to the touch and fragrant.