Your Veggies this week:
* Varieties will vary from photo. Need help identifying your veggies?
See the Variety List for 2026
Sweet Corn, Tomatillos, White Onion, Poblano peppers, jalapeno peppers, Bell peppers, Italian roasting peppers, Bean mix (Italian flat bean, yellow wax, green), garlic, eggplant*, tomatoes*, grape tomato*(some black cherry or Starlight), parsley, summer squash* (yellow, zucchini or both)
Peppers! Peppers! Peppers! The pepper plants are rockin’ this summer. We have been really enjoying all of the summer crops. Some of the summer crops are beginning to slow down, like the cucumbers, summer squash, and basil. The fall crops will start to appear soon. The mini-sweet peppers and plum tomatoes are beginning to ripen.
Corn – We did our best to protect our corn beds from the deer. They like to munch on the silks. Did you know there is one corn silk for each kernel and each silk needs to be pollinated to produce each kernel? We do our best to send out fully pollinated ears. We like to cook them on the grill in the husks. The moisture steams the corn, and the silks slide right off. Grilling adds a bit of charring to the corn that enhances the flavor even more. Eat them on the cob or cut off to add to other dishes, soups, or corn bread.
Inspiration for your veggies this week
Vegetable Directory: storage tips and recipes
RECIPES
- Tomatillo Salsa Verde
- Roasted Tomatillo Soup
- Roasted Italian Peppers
- Grilled Eggplant
- Eggplant Meatballs
- Ratatouille Pasta
- Pepper and Parsley Pasta
- Baba Ganoush
- Roasted Garlic
- Grilled Eggplant
- Eggplant – pan fried for pizza or sauce
- Quick Pickled Jalapeno and Onion
- Jalapeno Poppers or Vegan Jalapeno Poppers
- Vegan Corn Bread – add Jalapenos
- How to Quick Pickle
Photos of some dishes – scroll through – links above not in photos
In the summer, I often sauté whatever veggies I have on hand. Tomatoes of any kind are great to toss in too.
Sweet Corn – grilled in the husk, chowder, corn bread, corn broth, soups
Tomatillo – stored in the papery husk, rinse at time of use; eaten raw, roasted, sautéed, or boiled
Poblano Peppers – roasted, stuffed, or roasted and remove skins; soups, chowders, sauces, chiles rellenos
Peppers – Can be frozen without blanching. Cut and deseed them into the desired shape and size you intend to use them (slices, diced). Italian peppers can be eaten as is or roasted and skins removed
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.
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
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 an added flavor burst.
White Onions – Intended for fresh use, not storage.
Pics from the week
Thank you from your farmers, Joely & Joe!
