Mixed Yellow and Lewis Green Beans

A mix of two varieties. The Yellow (green ) beans are crisp, with little to no flavor; great if you don’t like green beans much, and still great if you do. The Lewis green beans are thicker than the French green beans. This makes them great for slicing into about ~ 1/2″ pieces and sautéing. […]

Red Thumb Potatoes

A variety of fingerling potato, Red Thumb are red skinned and with blushy red fleshed. These creamy and firm. We like to simply steam whole (boiling also works) until fork tender, and then toss with oil and season. The skin stays firm and gives it’s own type of crispness that contrasts the creamy interior.

Orange Hokum Carrots

Crisp, sweet and deeply carrot-y. A fun fact is that historically, orange carrots are the newest to be popularized with purple, yellow and even white carrots having been consumed for most of history.

Mini Sweet Peppers

A mix of mini varieties of sweet peppers. There’s adorable yellow mini bell peppers, and orange lunchbox peppers.

Mixed variety Apples

As best as I can tell, there appears to be a mix of zestar, summar macs, and empire, but there might be as many as one more variety mixed in.

Varietal melon

We hope you all aren’t getting tired of melon. They’ve been pretty great so far this year.

Watermelon

Besides corn, there isn’t anything that represents summer quite as well. Crisp, refreshing, and sweet.

Celery

Some times there are aspects of local produce that are worse than what you could find at the grocery store, and celery has a couple of those. Increased exposure to sunlight causes celery to develop more chlorophyll (the green color) and more lignin (what makes it tough), but whether its due to variety, conditions, or […]

Celery Leaves

These are the leaves from the celery stalk. We like to use them as you would any other herb (more like cilantro or parsley, and a little less like basil or mint). Add as a garnish to about any dish for added freshness and aromatics. The celery flavor comes through for a nice earthy depth.

Candy Onions

Candy onions look just like your standard yellow but their flavor is mild and sweet. This lends itself well to slicing and serving raw over something like a salad, as well as roasting to further develop some of those sugars. We also like to pickle these, their sweetness balancing well with some acid.

Patty Pan Squash

Patty pan is squash that is disc shaped, with both green and yellow varieties. It’s flavor is about what you would expect from a summer squash, so take advantage of it’s adorable shape when cooking.

Hot Banana Peppers

Nichol’s refers to these banana peppers as ‘hot’ but out of all ones I’ve tried so far this season, I have yet to pick up on any heat. But maybe that’s just me (my disclaimer incase you find a hot one). Some of these have started to turn red as most peppers do if left […]

Roma Tomatoes

Roma’s are the most famous variety of plum tomatoes. These are more fleshy than heirlooms or slicing tomatoes, making them great for making a sauce with as they are less watery. But they still taste pretty great just for a salad or sandwich also.

Corn Tortillas

From Tortilleria Atotonilco; Back of the Yards, Chicago. Local Illinois-grown corn that is nixtamalized and ground in-house daily. We almost always have tortillas in the refrigerator as they are, in our opinion, the best vehicle for veggies. No matter what you have on hand, you can always throw it on a tortilla with some sauce and […]

Bicolor Sweet Corn Kernels

Corn was domesticated in Mesoamerica some 9,000 years ago and has been a staple crop for cultures since. Today, it’s the third largest food crop in the world behind wheat and rice. In the U.S. though, livestock eats more corn than people do. We think that’s pretty silly. Don’t be afraid to toss the container […]

Red Bell Peppers

Continuing the tour of colored bell peppers, this weeks are red. The flavor is pretty similar to the orange: sweet and fruity.

Rainbow Carrots

This is a fun mix of purple, yellow, and orange carrots. A fun fact is that historically, orange carrots are the newest to be popularized with purple, yellow and even white carrots having been consumed for most of history.

Rainbow Cherry Tomatoes

A mix of red and yellow cherry tomatoes. Tomatoes are the second most consumed (colloquial) vegetable in the U.S., just behind potatoes. This is likely due to their savoriness thanks to high amounts of glutamic acid (the ‘G’ in MSG) .

Italian Eggplant

We hope you all aren’t getting tired of eggplant. It’s been frequent this season. We like to use in addition with other veggies (sautéed, roasted, or however)  since it’s texture adds a nice variety to the crunchiness of most other vegetables.

Mars Red Onion

These your typical red onions, just a little smaller. Red onion is great raw as a garnish since the color bleeds when you cook it. However, the color bleed works in our favor if you were to pickle them since it’ll give them a nice pink color.

Caulilini

This is a fun variety of cauliflower. The cauliflower version of broccolini; the stalks are long and tender with small florets. Roasting whole keeps them looking pretty, but they work just as well chopped and sautéed.

Fingerling Potatoes

Boil’em, mash’em, stick’em in a stew; potatoes are always a nice item to receive since they are so flexible and can be the foundation for other veggies.

Ground Cherries

These are sometimes called cape gooseberries, but gooseberries are something entirely different. If you’ve ever had ground cherries before, their characteristic tartness is probably what you think of. These ones from Nichols are absent of that tartness, and because of that notes of cotton candy and vanilla are noticeable. They sort of remind us of […]

Watermelon

Besides corn, there isn’t anything that represents summer quite as well. Crisp, refreshing, and sweet.

Honeydew

Honeydew is often included in fruit salads, but don’t let those form your opinion on them. Honeydew is super sweet, and melts in your mouth. Its aptly named, as all I can think of as I eat it is honey.

Bicolor Sweet Corn Kernels

We love corn, and with that like to add it to just about everything we cook this time of year. With it off the cob, its easy to just toss into a pan with whatever else were cooking (like maybe the green beans). Similar to peas earlier in the year, they freeze well just like […]

French Green Beans

These French Green beans are a slender variety of green beans. They tend to be one of the more fragile vegetables. Because of this, local ones are much tastier than those at the end of long supply chains. These are sweet, crisp, and have a depth of flavor that’s lightly floral with notes of fresh […]

Mixed Cherry Tomatoes

There are a couple different varieties of cherry tomatoes in this mix. A yellow one that is a nice burst of tartness. A skinny red one that has a more mild flavor. And one that is more similar to the multi-colored heirlooms that are coming into season at farmers’ markets.

Field Tomatoes

August is for tomatoes and at their peak like this, we like to enjoy them just as they are (plus a little salt).

French shallots

Similar to garlic, we like to peel our shallots and then keep them refrigerated. That way its a lot easier to add them to whatever you’re cooking. Shallots have a little more complex flavor than onions and can be used like you would garlic (in a larger amount), or just like you would onion. They […]

Varietal melon

Muskmelons are the subcategory of melon that includes cantaloupe (orange) and honeydew (green),. There are lots different varieties that often are just called one of those two more popular names. Growing up, I never really saw the appeal of them. My first season of a CSA changed that. These melons are intensely sweet with a […]

New German Butterball Potatoes

Another variety of potatoes, in their new form, Butterballs are particularly creamy with a mellow flavor. Simply boiled with some butter is not a bad way to go with these.

Sweet Melrose Peppers

These peppers look like they would be spicy, but aren’t. A fun range of green to red, melrose peppers have a lighter flavor. Thin skinned, they’re great for grilling or roasting whole.

Ground Cherries

These are sometimes called cape gooseberries, but gooseberries are something entirely different. If you’ve ever had ground cherries before, their characteristic tartness is probably what you think of. These ones from Nichols are absent of that tartness, and because of that notes of cotton candy and vanilla are noticeable. They sort of remind us of […]

Japanese Eggplant

These are long slender varieties, which makes them a little easier to cook with. Eggplant is great at carrying flavor. Roasting, or grilling it gives it a nice smoky tasty that goes great as the star of a sandwich, dip, or just with other veggies.

Bicolor Sweet Corn

This week we opted to give you the corn pretty much whole. That way you have the opportunity to grill the corn if you would like. Husk on is our preferred way so that the corn steams a bit while on the grill. Soaking the ears beforehand will help keep the husk from burning, but […]

Green Beans

Green beans tend to be one of the more fragile vegetables. Because of this, local ones are much tastier than those at the end of long supply chains. These are sweet, crisp, and have a depth of flavor that’s lightly floral with notes of fresh mushroom. I enjoy snacking on them raw, but with a […]

Mixed Cherry Tomatoes

There are a couple different varieties of cherry tomatoes in this mix. A yellow one that is a nice burst of tartness. A skinny red one that has a more mild flavor. And one that is more similar to the multi-colored heirlooms that are coming into season at farmers’ markets.

Tequila Sweet Peppers

These are a fun variety of bell peppers. They have a thin purple skin with white flesh. It tastes more like a red bell pepper than a green one with fruity notes rather than grassy/vegetal. I went ahead and cut these into strips to make them easy to snack on or one cut away from […]

Japanese Eggplant

Eggplant is great at carrying flavor. Roasting, or grilling it gives it a nice smoky tasty that goes great as the star of a sandwich, dip, or just with other veggies.

Baby Artichokes

Artichokes are truly a treat. The smell of them reminds me sandalwood or incenses. They take of bit of work, and unfortunately because they oxidize quickly, it can’t be done too far ahead of time. Here is a great article that explains how to trim an artichoke, just be mind of the thorns on the […]

Cauliflower Stems

The heads of cauliflower were pretty large so the floret to stem ratio was somewhat low. There’s still enough though to sauté with green beans, leek and tomatoes for a nice pasta primavera.

Swiss Chard

Swiss chard always reminds me of spinach. There’s a fun mix of different colored chard here, some a deep red-orange color. Its has a mild, earthy flavor, with a slightly more hardy bite than lettuces. Give a quick chop and use for salads or sauté, just as you would spinach.

Varietal melon

Muskmelons are the subcategory of melon that includes cantaloupe (orange) and honeydew (green),. There are lots different varieties that often are just called one of those two more popular names. Growing up, I never really saw the appeal of them. My first season of a CSA changed that. These melons are intensely sweet with a […]

Poblano Peppers

Poblanos are a slightly spicy variety of chile pepper. They have a smoky, meaty flavor that does really well with cheese. We left them whole since the size of them makes them nice for grilling or stuffing.

Baby Leek

Small versions of leek, we split them (best way to clean between the layers) and then trimmed them. They’re nice sliced thinly, and used anywhere you would use onion, although they’re popular in French cuisine so there are a few dishes that call for them specifically.

Bicolor Sweet Corn

This week we opted to give you the corn pretty much whole. That way you have the opportunity to grill the corn if you would. Husk on is our preferred way so that the corn steam a bit while on the grill. Soaking the ears beforehand will help keep the husk from burning, but we’ve […]

New Norland Red Potatoes

New potatoes are an early summer treat. Harvested before being able to cure in-ground, new potatoes have a thin papery skin, and should be kept refrigerated. Raw, they have a crisp texture that reminds me of jicama. Cooked they are extremely creamy which I think makes them perfect for potato salad.

Orange Carrots

These are the first carrots of this season. When I remove the greens from carrots, I like to leave a little bit on the carrot mostly because I think it’s super cute (it also makes the greens easier to clean). I like to roast early season carrots whole to really lean into how adorable they […]

Fennel

A friend of mine used to refer to fennel as “celery that tastes like something.” And that taste is similar to licorice or anise (anethole is the chemical to thank for this). The entirety of the plant can be used: bulb, stalks, and fronds. The stalks are most similar to celery and can be fibrous. […]

Cucumbers

To double down on cucumber-iness, recently I’ve been making a cucumber sauce (tzatziki) to dip slices of cucumber into. It’s been pretty tasty.

Red Dutch Kale

This variety of kale is a little frilly with mild flavor and pretty dark red color. It’s hardy and sautés well.

Italian Eggplant

This is close to your typical eggplant, but with a more round shape and speckled purple skin. The old adage is to salt eggplant before cooking to reduce bitterness. I don’t know if it necessarily does that, but salting them does collapse air pockets in the eggplant that helps it cook more evenly.

Shishito Peppers

Blistered shishito peppers are one of my favorite quick dishes. Quickly sauté/roast in a ripping hot pan/oven, and season (maybe with some green garlic salt) and your set. I will warn that while most of the shishitos will be mild, every now and then there is a spicy one. Its like playing hot-pepper-roulette.

Red Cabbage

Receiving cabbages in shares this time of year is nice as a rainy-day item. It will keep in the refrigerator for months, and you can always just cut a portion off the head to use, and put the rest back in the refrigerator for later (in a unsealed plastic bag).

Candy Onion

We’ve moved on from spring onions and into full fresh summer onions. Without a curing step though, these haven’t formed the papery exterior yet and are best kept refrigerated. These in particular are super sweet with only a mild flavor and crisp texture.

Korean Melon

This is a white-fleshed muskmelon (think honeydew or cantaloupe). Its crisp, refreshing and has a light melon flavor that I think blurs the line with cucumber.

Broccoli

This broccoli is super sweet. I’ve always enjoyed snacking on broccoli, especially with a nice dip but roasted or sautéed, when the florets get a little crispy, is top notch.

Cauliflower

Broccoli and cauliflower are brassicas in the sub-group called ‘cole crops’, which also includes cabbage. Broccoli and cauliflower are botanically just varieties of cabbage, just like granny smith and Macintosh are varieties of apples. But instead of being red vs. green, they differ from cabbage in that their flower stalks and flowers develop very differently.

Broccoli and Cauliflower Stems

The florets are typically the star, but to be honest, my favorite part is the stem. Once you peel away the fibrous skin, it has a crisp texture with only a mild broccoli flavor. I like to toss them in with other veggies I’m sautéing for easy variety.

Vidalia-type Sweet Onions

We’ve moved on from spring onions and into full fresh summer onions. Without a curing step though, these haven’t formed the papery exterior yet and are best kept refrigerated. These in particular are super sweet with only a mild flavor and crisp texture.

Slicing Cucumbers

There are two different varieties in the shares this week. The long slender one is an english cucumber, and the shorter bumbier one is more of a garden variety.

Asian Eggplant

These are long slender varieties, which makes them a little easier to cook with. The old adage is to salt eggplant before cooking to reduce bitterness. I don’t know if it necessarily does that, but salting them does collapse air pockets in the eggplant that helps it cook more evenly.

New Norland Red Potatoes

New potatoes are an early summer treat. Harvested before being able to cure in-ground, new potatoes have a thin papery skin, and should be kept refrigerated. Raw, they have a crisp texture that reminds me of jicama. Cooked they are extremely creamy which I think makes them perfect for potato salad.

Carrots

These are the first carrots of this season. When I remove the greens from carrots, I like to leave a little bit on the carrot mostly because I think it’s super cute (it also makes the greens easier to clean). I like to roast early season carrots whole to really lean into how adorable they […]

Savoy Cabbage

Receiving cabbages in shares this time of year is nice as a rainy-day item. It will keep in the refrigerator for months, and you can always just cut a portion off the head to use, and put the rest back in the refrigerator for later (in a unsealed plastic bag). Savoy Cabbage is very similar […]

Mixed Baby Lettuce

A mix of red leaf and green leaf lettuce. It’s always crisp and refreshing, and can a great vehicle for many of the other veggies in the share.

Garlic

“Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good.” – Alice May Brock  I’ve always found it easiest to have peeled garlic on hand. It’s a breeze that way to add a […]

Fava Beans

Nichol’s mentioned that this is the best fava bean crop they’ve had in a while. These broad beans are a lot of fun to use. Quickly boil for 1-2 mins, and toss with some oil, a little acid, and salt for a tasty snack. Or try pureeing them into something similar to hummus. You can […]

Baby Summer Squash

More summer squash. This is an item that I’m always happy to receive since it’s so easy to use, and always tasty. We’ve been sautéing them recently and adding to salads for a juicy-burst of flavor.

Mixed lettuce

A mix of red leaf and green leaf lettuce. It’s always crisp and refreshing, and can a great vehicle for many of the other veggies in the share.

Baby Red Beets

Early season beets are nice since they’re quite a bit smaller. Roasted whole is a fun way to go, but my preferred way to cook beets is by braising with a decent amount of acid to help brighten them up. For premium, we went ahead and shredded yours for this week’s recipe.

Pickling Cucumbers

While these are called pickling cucumbers, they can be used for a as you would any other cucumber. Simply sliced, they’re a nice snack or addition to a salad/sandwich.

Tuscan Kale

This is my favorite variety of kale. Dark green, with bumpy looking leaves, it’s often called “dino kale.” It’s hardy with a crisp texture that holds up well to sautéing or roasting.

Broccoli

This broccoli is super sweet. The florets are great for snacking on or roasting, but to be honest, my favorite part is the stem. Once you peel away the fibrous skin, it has a crisp texture with only a mild broccoli flavor. I like to toss them in with other veggies I’m sautéing for easy […]

Napa Cabbage

Napa is the variety of cabbage traditionally used for kimchi, but it definitely isn’t a one trick pony. It does really well sautéed, or you can shred it and use it in a slaw. You can use it just about anywhere you would green or red cabbage.

Kohlrabi

This is the second time we’re seeing kohlrabi this season. They’re starting to get a bigger, and unfortunately won’t fit whole into the CSA Club containers. Fortunately the fibrous skin is a pretty good packaging itself. You can keep it loose like this in the crisper box, or store in a loosely sealed bag/container, until […]

English Peas

Shelled like this, peas are super easy to add to just about any dish. These ones are firm and sweet and do well quickly sautéed. Peas also freeze really well. Best practice is to blanch first before freezing, but in a pinch you can just toss them in the freezer raw.

Fennel

A friend of mine used to refer to fennel as “celery that tastes like something.” And that taste is similar to licorice or anise (anethole is the chemical to thank for this). The entirety of the plant can be used: bulb, stalks, and fronds. The stalks are most similar to celery and can be fibrous. […]

Summer Squash

There is a bit of variety in sizes, but I want to point out the small ones since you’ll only see those early in the season. Simply tossed in some oil and grilled whole, they’re a better vegetarian option than any faux-meat sausages. If you’re grilling or roasting, don’t be afraid to throw some extra […]

Mixed Baby Lettuce

I’ve really been enjoying this lettuce on sandwiches recently; loading it on heavy. A tip to make the lettuce pop on a sandwich is to dress it before adding it. Use some dressing you have on hand or just a touch of oil, acid, and salt.

Red Beets

Early season beets are nice since they’re quite a bit smaller. Roasted whole is a fun way to go, but my preferred way to cook beets is by braising with a decent amount of acid to help brighten up the beets.

Negi Onions

These are scallions. They’re a nice size for slicing thinly and using as a garnish, or in a marinade. Use as you would scallions or green onions.

Fingerling Potatoes

The small size of these potatoes makes them a breeze to use. They can be used whole or with just a couple cuts for just any dish. A potato salad would be a perfect dish to share for any 4th of July festivities!

Cilantro

One of favorite things about cilantro is how easy it is to use. Besides particularly large stems, you can just chop the sprigs whole and skip worrying about only using the leaves.

Joi Choi

Joi Choi is a brassica very similar to bok choi. The stems are tender and juicy, and the leaves are broad and flat. The flavor is zesty with a woody herbalness that I love. These are perfect sautéed or in a stir-fry. I like to separate the stem and leaves so I can cook the stems […]

Tart Cherries

These are very different than sweet cherries, with a puckering level of sourness. They would work great in a cobbler, or other sweet dish. Or if you’re feeling adventurous, tart cherries are typical in the Persian rice dish Abaloo Polo (the fennel would pair nice here).

English Peas

Shelled like this, peas are super easy to add to just about any dish. These ones are firm and sweet and do well quickly sautéed. Peas also freeze really well. Best practice is to blanch first before freezing, but in a pinch you can just toss them in the freezer raw.

Romaine

Crisp and refreshing romaine. I left the heart whole; one of my favorite things to do with romaine is to split the heart down the middle, oil and season it, and then char it on a ripping hot grill. Served warm, or chilled, grilled romaine brings an amazing smoky flavor to any salad. The loose […]

Mei qing Choi

This is a brassica very similar to bok choy. With small heads, its perfect steamed, stir fried, or grilled. With just a bit of garlic scapes (see below), soy sauce, and vinegar it will hold its own as the star of a meal.

Sugar Snap Peas

A late spring/early summer icon. These snap peas are crunchy, and sweet with a mild green bean flavor. Eat as a snack whole, slice for a salad, or lightly sautee for a fun side dish.

Swiss Chard

Swiss chard always reminds me of spinach. Its has a mild, earthy flavor, with a slightly more hardy bite than lettuces. Give a quick chop and use for salads or sauté, just as you would spinach (or mix with some greens you have in the freezer to make large batch of creamed greens that you […]

Fresh Shallots

Similar to the spring onions, these fresh shallots are the early harvested and uncured version of the shallots you’re used to seeing. Brighter, and slightly more mild than cured shallots, these can be used in all the same ways you would shallots or white onion. The greens were looking nice, so I included those as […]

Spigariello

Another leafy variation of broccoli. It looks very much like kale but tastes exactly like broccoli, stems included. Use any where you would broccoli. A stir fry with these, the snap peas, and garlic scapes would be mighty tasty.

Garlic Scapes

The scapes are the tender stem and flower bud from the garlic plant. I have overheard people looking for these at the market since April. They carry the garlic flavor you would expect from the bulbs, but bring with an herbiness that’s a nice twist. I also think they’re a bit easier to cook with […]

Head Lettuce

This is pretty classic lettuce. The texture is velvety with a mild flavor. It’ll work well in any sort of salad, and fits great onto sandwiches.

Baby Summer Squash

I love in early summer when the summer squashes are this size. Simply tossed in some oil and grilled whole, they’re a better vegetarian option than any faux-meat sausages. If you’re grilling or roasting, don’t be afraid to throw some extra squahes on for leftovers; cold grilled squash is great on sandwiches or in salads.

French Breakfast Radishes

You had these last time as well. Same deal; they’re zesty raw, which I find delightful but know isn’t for everyone. If that’s you, try slicing them thinly, rinsing with water, and adding to a salad. Its easy enough to sneak in one radish into a salad and an acidic dressing will hide it even […]

Bicolor Sweet Corn Kernels

We love corn, and with that like to add it to just about everything we cook this time of year. With it off the cob, its easy to just toss into a pan with whatever else were cooking (like maybe the green beans). Similar to peas earlier in the year, they freeze well just like […]

Lewis Green Beans

This variety of green beans is thicker than some of the others and with that , we like to slice them into about ~ 1/2″ pieces to sauté. They have a mild flavor that leans towards the greener end of the spectrum. These would work great with the corn and cherry tomatoes for a nice […]

Mixed Cherry Tomatoes

There’s no such thing as too much tomatoes this time of year. Cherry tomatoes are great since they generally last a little longer, are easy to snack on, and slice into pretty cross-sections to cook with or garnish just about any dish.

Field Tomatoes

August is for tomatoes and at their peak like this, we like to enjoy them just as they are (plus a little salt). 

Sweet Bell Peppers

A different variety of bell pepper than what was in the last share. This bell pepper is orange skinned, sweet, and fruity.

Varietal melon

It’s pretty wild how aromatic and complex these melons are. Even uncut, they perfume the entire room. An interesting problem that we run into is that without cutting open a melon, its very difficult to tell what variety/color of it is, and there is so much diversity that we’ve seen 4 different varieties in a […]

Japanese Eggplant

Eggplant is part of the nightshade family (tomatoes, peppers, and even tobacco). Interestingly though, its the only nightshade to have been domesticated in the Old World; the others originated in the Americas. With tomatoes coming into season, caponata would be a great use for these eggplants.

English Cucumber

To double down on cucumber-iness, recently we’ve been making a cucumber sauce (tzatziki) to dip slices of cucumber into. It’s been pretty tasty.

Candy Onion

We’ve moved on from spring onions and into full fresh summer onions. Without a curing step though, these haven’t formed the papery exterior yet and are best kept refrigerated. These in particular are super sweet with only a mild flavor and crisp texture. 

Shishito Peppers

Blistered shishito peppers are one of my favorite quick dishes. Quickly sauté/roast in a ripping hot pan/oven, and season (maybe with some green garlic salt) and your set. Be careful though; most of the shishitos will be mild but every now and then there is a spicy one. Its like playing hot-pepper-roulette.

Dill Pickles

Fermented with dill, garlic, and coriander these are crunchy, funky, and everything you want in a pickle. 

Cherry Bomb Salt

Cherry Bomb Peppers from Nichol’s Farm, dehydrated and blended with salt. If you can get past the capsaicin, the aroma is floral and fruity, like raisins and roses. Heat isn’t too crazy, with a nice warm linger. Use on popcorn, potatoes, grilled meats, roasted veggies, or anywhere you might use a chile powder (just mind […]

Gazpacho Herb Mix

Basil, mint, and nasturtium leaves. This mix is aromatic, and complex. The basil brings lots of floral notes while the mint and nasturtium are earthy and add complexity.

Eden White Sweet Corn

An all white variety of corn. Its super sweet. Don’t be afraid to toss it in the freezer if you feel like you won’t be able to get around to cooking with it. You’ll be happy to have it in a couple months when you’re missing summer.

French Green Beans

From Harold McGee’s On Food and Cooking: “Unlike most edible fruits, the fruits of the bean family were not designed to appeal to seed-dispersing animals. This group of plants is often called the legumes….. Green beans are immature pods harvested before they begin to dry out.”

Russian Blue Potatoes

An all blue variety of potato. The color is water soluble, so the best method to preserve the color is to roast the potatoes (steaming would also work well for a lighter blue). 

Jimmy Nardello Sweet Peppers

Similar to the Melrose peppers in the previous share, these peppers look like spicy, but aren’t. They’re skinnier and taste intensely fruity. With how long and thin they are, they do well being cooked whole and with high heat (grilling or broiling).

Cranberry Beans

Fresh beans are something that you’ll never at the grocery store. The red speckling of the cranberry beans is pretty, but will fade when you cook them. Being fresh, they cook much quicker than dry beans would. To cook these, first sauté a bit of shallot, onion, and/or garlic in a pot until fragrant. Then […]

Varietal melon

It’s pretty wild how aromatic and complex these melons are. Even uncut, they perfume the entire room. An interesting problem that we run into is that without cutting open a melon, its very difficult to tell what variety/color of it is, and there is so much diversity that we’ve seen 4 different varieties in a […]

Cipolinni Onions

Cipolinnis are a small-ish and flat variety of run that some what sweet. All of this together makes these great for roasting or grilling whole.

Zestar Apples

This will be the first of a lot of apples that will be in the shares through the remainder of the season. The beauty of them though is that they will last for a good long time in the crisper box of the refrigerator. Last year, Lisa and I were still eating apples from our […]

Heirloom Tomatoes

‘Heirloom’ is pretty generic term for a large group of closely related tomatoes. They are open-pollinated so cross-breeding is more likely which causes these to be somewhat irregular and unique tomatoes. Heirloom tomatoes are also generally from fragile so handle with care. I find it best to use a serrated knife to cut these.

English Cucumbers

An other opportunity to press the pause button here would be to do a quick-pickle. We like to cut into spears and use a brine of equal parts water to acid with sugar, salt, and spicy peppers to taste. Pickled like that, the cucumbers will stay good for months in the fridge.