Your Veggies this week:
White Onions, scallions, garlic, cucumbers*, bell peppers, eggplant*, tomatoes*, beans*, parsley, jalapeno, basil
* Varieties will vary from photo Variety List for 2026
Inspiration for your veggies this week
Vegetable Directory: storage tips and recipes
RECIPES
- Sauteed Summer Squash
- Summer Squash Tacos
- Grilled Eggplant
- Eggplant Meatballs
- Ratatouille Pasta
- Marinated Bean Salad
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.
Peppers – Can be frozen without blanching. Cut and deseed them into your desired shape and size that you would intend to use them (slices, diced).
Jalapeno – These can also be frozen without blanching. The majority of the heat is in the white pith and seeds. Not a fan of the heat? You can dice them small and freeze in a flattened baggie; break off a piece to add to dishes to elevate the flavor of your dish.
Parsley – This herb is a healthful addition to dishes. I typically will add finely chopped parsley at the end of cooking a dish. This often-ignored herb has vitamin K, C, and A; antioxidants, and helps boost immune function, eye health, and bone strength. It will store wrapped in a paper towel and inside a plastic bag for at least a week. Can be frozen – wash/dry and place in a baggie intact; break off leaves as you want; they will not be firm but still add color and flavor to your dish
Beans – Beans can sometimes take a bit to cook inside a quick dish. I prefer to blanch my beans before adding to a dish that cooks quickly. Blanch and keep in the fridge, and add to dishes throughout the week or freeze for later. Blanching before a bean salad is recommended.
Basil – can be damaged by cold. Fluff your bag of basil with air and store in the fridge wrapped in a dish towel. Can be frozen: chop in a food processor or by hand; add just enough oil to hold together and freeze in cubes, flattened baggie, cookie scoop on a tray then add to a baggie. You can add a pop of flavor to a dish at any time you need it later.
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.
Farm Event – Potato Harvest – Saturday, August 15th, 10 am – 1 pm
We hope to see you at the farm!! Come visit with your fellow CSA members, see where your veggies are grown, and hang out with your farmers.
Photos from around the farm this week:
new lettuce planting, cucumbers trellised in the hoophouse, fingers crossed for watermelon
Thank you from your farmers, Joely & Joe!
