|Justin, Anne, Aaron, Ellen, Cate, Catherine|
Smalls: 3 lbs. red maria potatoes, 1 bunch of leeks, 2 lbs heirloom tomatoes, 1 each of garlic, torpedo onion and sweet onion, 1/4lb basil.
Regulars: 3 lbs. red potatoes, 1 bunch leeks, 3 lbs. heirloom tomatoes, garlic and onions, 1 italian eggplant, 1 lb. tomatillos and 1 jalapeno, 1 bunch beets, 1/4 lb. basil.
Some of the tomatoes in your box are black krim which is purplish-brownish-pinkish when ripe. The shoulders usually stay green. There are some brandy wines which are pink when ripe, and some small round red ones. Not all boxes got the same because we didn't have enough of any one variety. Keep the tomatoes out of the fridge and eat within 3 days. We store them with stem end down on the counter.
The basil should be used within 2 days. I make a simple pesto using garlic, olive oil, salt, a tiny bit of lemon juice to keep green color, and of course the basil! I blend it together in a food processor and put in a mason jar. I pour a little olive oil on top to keep air out and store in our fridge for a month or so using as we want it. You can also freeze it. I add nuts and cheese when we are about to eat it.
We are transplanting cucumbers and squash today. We planted lettuces, radicchio, leeks, and bok choi yesterday. And the beat goes on...
Vichyssoise Soup recipe
If you look at the soup recipe, also check out their heirloom tomato salad recipe!