Week #7 (A) July 28th-30th

Your Veggies this week:

Kale, Broccoli, Summer Squash, White Onion, Cucumber, Peppers, Tomatoes, Eggplant

* Varieties will vary from photo

Vegetable Directory: storage tips and recipes

Variety List for 2026

Inspiration for your veggies this week: links to veggie pages in the directory

RECIPES

I find that many times in the summer, I sauté whatever veggies I have on hand. Tomatoes of any kind are great to toss in too.

Eggplant Meatballs with zucchini zoodles

Can be made into balls or patties

Check out this recipe

Ratatouille Pasta

An easy one-pan dish. Use with pasta, alone, or a grain of your choice

Check out this recipe

Sauteed Kale and Tomato

Simple, colorful, and delicious

Check out this recipe

Eggplant – Our favorite is grilled or roasted, but there are several delicious ways to prepare it. Basically flavorless, you can season it with whatever flavor profile you prefer. It pairs well with a variety of flavor profiles: Italian, Mexican, Asian, and Curry. Grilled, braised, roasted, cooked, on pizza, and blended. Very versatile veggie! Need more inspiration? Check out these: 35 Eggplant Recipes or 20 Delicious Eggplant Recipes. Grilled eggplant for baba ganoush – stab slits, push in garlic cloves, grill on medium indirect, turning every so often until tender – use in your recipe with the roasted garlic. Not a fan of eggplant or the texture? Try Eggplant meatballs.

Tomatoes: Let your tomatoes ripen at room temperature on the kitchen counter. They ripen from the inside out. The tenderness will let you know they are ripe. Once ripe, if necessary, you can place them in the refrigerator to slow the ripening process. Allow them to return to room temperature before eating fresh. Over-ripe tomato? Chop it up and cook with your other veggies for a quick “sauce” and added flavor burst.

Zucchini & Summer Squash: It is time to get creative – Use a mandolin and use as noodles with your favorite sauce; shred and make waffles, muffins, bread; cook down with tomato to make a sauce for pasta or rice; use diced in salads; make quick pickles

White Onions – Intended for fresh use, not storage. You can use the green tops too.

Broccoli – This planting was grown in a hoophouse under fine netting. There should not be a problem with pests like in the open field. Stems can be peeled and used.

Kale – My favorite way to prepare kale is to steam whole leaves, leave small stems and remove thick ones, drizzle with a tiny bit of oil and lime juice. Even better, use Crystal City Olive oil infused with Persian lime and season with salt and pepper.