PLEASE RETURN CLOTH BAGS!!!
Small boxes: 1 pound tomatoes, 1 bunch of basil, 1 head of garlic, 2 red onions, 1 head of celery, 1 pint of baby squash, 1 eggplant.
Regular boxes: 2 pounds tomatoes, 1 basil bunch, 1 garlic bulb, 3 red onions, 1 head of celery, 1 pint of baby squash, 2 pounds of cucumbers, 1 bunch of dill, 1 eggplant.
Storage: Tomatoes will have better flavor if you store them outside the refrigerator. Basil will keep in a cloth or paper bag in fridge or with stems in a glass of water on the counter. Everything else will keep best in the refrigerator.
The garlic is "uncured" still and needs to be used this week or kept in the refrigerator. It is likely to mold if kept out on the counter. The tomatoes in the box this week are a hybrid variety called "New Girl". They are best for fresh eating but can be cooked with too.
I like to eat eggplant roasted the best of all. Slice in 1/4 inch slices, toss in olive oil with salt and pepper and roast in a single layer at 450 degrees until lightly browned. I know there are many other things to do with eggplant and the epicurious site has some good ideas:
An Eggplant Idea
The cucumbers in the regular boxes are from a new planting and are crisp and delicious. We make cucumber salad with them using fresh dill, an onion, apple cider vinegar and salt and pepper.
This blog post is short and hurried because we are burning up the daylight right now with onion harvesting, tomato trellising, preparing beds for fall crops (can't believe its time already to think about this!), moving cows to green pasture. I hope you have a good week!