We have harvested a pile of sweet potatoes for you this week!  Sweet potatoes are not just delicious and fabulously healthy, but they are also super versatile.  You can use them in recipes for main courses, side dishes and even dessert.  This week's recipe for sweet potato pie is a favorite.  A note about the fall kale....we had a lot of issues with disease this fall that has wiped out most of our plantings.  So instead of kale, you'll be seeing collards and other fall greens in its place.  This week we're also happy to bring back one of our favorite chicories...the sugarloaf chicory!   

THIS WEEK IN THE SHARES...

Sweet Potatoes - Freshly dug and more to come!  Remember that sweet potatoes cannot be stored in the refrigerator.  They need to stay above 50 degrees or they will get cold damage. It's best to keep them on the counter or in a cool (not cold) spot.  
Storage: In a cool (NOT cold) spot.  Do not refrigerate.  Uses: Cooked When to use: Within 3 days. 

Collards - Collards are very similar to kale and can be used interchangeably in recipes as long as you give it a little more time to cook.  I love to stew collards until tender, which takes a while!  Patience is key. 
Storage: In airtight storage in the refrigerator. Uses: Cooked When to use: Within 3 days. 

Sugarloaf Chicory - A conical shaped head, this chicory is wonderful paired with sharp cheese, olive oil, lemon juice and garlic in a salad.  Also great with pears and apples to balance out the slightly bitter flavor.  Chicory greens are some of the healthiest foods in the world! 
Storage: In airtight storage in the refrigerator. Uses: Raw/Cooked When to use: Within 5 days. 

Japanese Salad Turnips - These are wonderful when roasted together with the radishes. 
Storage: In airtight storage in the refrigerator.  Separate the roots from the greens. Uses: Raw/Cooked When to use: Within 5 days. 

Red Radishes - Try roasting these!  They're delicious (and beautiful) when roasted in the oven.  Storage: In airtight storage in the refrigerator. Separate the roots from the greens.  Uses: Raw/Cooked When to use: Within 3 days. 

Parsley - Adds bright flavor to dishes.  Also freezes very well!
Storage: In airtight storage in the refrigerator. Uses: Raw/Cooked When to use: Within 5 days. 

Red Potatoes - These are a waxy, red-fleshed variety.  Excellent for roasted potatoes. 
Storage: In a cool (NOT cold), dark place. Uses: Cooked When to use: Within 10 days. 

BRIERMERE FARM FRUIT SHARE: Red Delicious & Winesap Apples

RECIPES

Roasted Parsley Potatoes
Collard Potato Salad with Mustard Dressing
Sweet Potato Pie

A huge thank you to everyone who came out to the farm on Sunday to help us celebrate our CSA community!  It was a beautiful day and we loved meeting you.  Please note that there are five more weeks to go this CSA season.  The final pick-up will take place the week BEFORE Thanksgiving.  Keep your eye out for a separate e-mail coming from us this week with more information about the Winter CSA share. 

THIS WEEK IN THE SHARES...

Sweet Potatoes - Freshly dug and more to come!  Remember that sweet potatoes cannot be stored in the refrigerator.  They need to stay above 50 degrees or they will get cold damage. It's best to keep them on the counter or in a cool (not cold) spot.  
Storage: In a cool (NOT cold) spot.  Do not refrigerate.  Uses: Cooked When to use: Within 3 days. 

Mustard Mix - The first fall harvest of this new member favorite!  It's perfect for salads at this size.  
Storage: In airtight storage in the refrigerator. Uses: Raw When to use: Within 3 days. 

Red Radishes - Try roasting these!  They're delicious (and beautiful) when roasted in the oven.  
Storage: In airtight storage in the refrigerator. Separate the roots from the greens.  Uses: Raw/Cooked When to use: Within 3 days. 

Scallions - Wonderful in stir-fries, salads and roasted dishes.
Storage: In airtight storage in the refrigerator. Uses: Raw/Cooked When to use: Within 3 days. 

Escarole - A chicory that is just the slightest bit bitter when you eat it raw.  That bitterness disappears when cooked.  You must make the escarole and white bean soup recipe below!  It's the best way to use escarole this time of year.  The inside leaves are the most tender, so save a few of those to eat raw in a salad with a sharp cheese and dressed with olive oil and lemon juice.  Yum!
Storage: In airtight storage in the refrigerator. Uses: Raw/Cooked When to use: Within 5 days. 

Cabbage - So versatile, and it lasts a long time in your fridge!  The recipe for sautéed cabbage below is super simple and delicious.  A perfect fall side dish.  
Storage: In airtight storage in the refrigerator. Uses: Raw When to use: Within 3 days. 

BRIERMERE FARM FRUIT SHARE: Jonagold & Mutsu Apples

RECIPES

Garlicky Lime Chicken with Scallions (good to substitute with tofu too!)
17 Fabulous Sweet Potato Recipes
Ina Garten's Sauteed Cabbage
Classic Escarole and White Bean Soup

This Sunday is our CSA Harvest Festival! The weather forecast looks beautiful, so grab your friends, pack a picnic and be sure to wear sturdy footwear (boots are best!) to tour the fields! This event is held at our farm in Riverhead - 652 Peconic Bay Blvd, Riverhead, NY. Official invite to come this week!
Our CSA Harvest Festival will take place on Sunday, October 14th from 11am-3pm.  All CSA Members and their guests are invited to the farm in Riverhead to tour the fields, see tractor and field work demonstrations, listen to live music, watch cooking demonstrations and enjoy a peaceful day on the farm!  More details to come, but we hope you'll join us.  It's always a great day!

THIS WEEK IN THE SHARES...

Green Beans -  The first harvest of our fall planting of green beans.  Snap off the tops and steam gently until bright green. 
Storage: In an airtight container in the refrigerator. Uses: Cooked When to use: Within 5 days.

Cilantro - This flavorful green is back this week!  I love making a cilantro-flavored chicken soup with potatoes and leeks.
Storage: In an airtight container in the refrigerator. Uses: Raw/Cooked When to use: Within 3 days.

Leeks - A fall staple for soups or just braised on its own.  Be sure to wash the leeks well. Use this tutorial for washing and prepping leeks.
Storage: In an airtight container in the refrigerator. Uses: Cooked When to use: Within 5 days.

Red Boston Lettuce - Beautiful butter soft lettuce is back this week! 
Storage: In an airtight container in the refrigerator. Uses: Raw When to use: Within 5 days.

Broccoli - We're starting the broccoli harvest this week. It will rotate in for all members over the coming weeks. 
Storage: In an airtight container in the refrigerator. Uses: Cooked/Raw When to use: Within 5 days.

Butternut Squash - For the first time, we have partnered with a farmer friend (who grows high quality Certified Organic produce like us) in Massachusetts to grow these beautiful acorn squash for you. We are maxed out of land here on Long Island and we want to allow some of our farmland to rest instead of planting it intensively all season long. In typical CSA fashion, we forwarded money to him at the beginning of the season and he grew these just for us. Lucky us! We may consider purchasing more crops from him in future years to help round out our shares and allow us to farm in a less-intensive way that is more sustainable for the soil and our environment.
Storage: On the counter. Uses: Cooked When to use: Within 5 days.

BRIERMERE FARM FRUIT SHARE: Red & Golden Delicious Apples

RECIPES

Braised Leeks
Butternut Squash & Leek Soup
Cilantro Chicken Vegetable Soup

Just two weeks to go before our CSA Harvest Festival! Make sure you gather your family and friends and come out to the farm to tour the fields, chat with your farmers and connect with your CSA community! FREE for all members and their guests!
SAVE THE DATE!  Our CSA Harvest Festival will take place on Sunday, October 14th from 11am-3pm.  All CSA Members and their guests are invited to the farm in Riverhead to tour the fields, see tractor and field work demonstrations, listen to live music, watch cooking demonstrations and enjoy a peaceful day on the farm!  More details to come, but we hope you'll join us.  It's always a great day!

THIS WEEK IN THE SHARES...

Japanese Salad Turnips - They are back!  Don't forget to eat the greens AND the roots!
Storage: In airtight storage in the refrigerator.  Separate the greens from the roots before storing.  Uses: Raw/Cooked When to use: Within 3 days. 

Bok Choi - This crunchy bok choi is a member favorite! 
Storage: In airtight storage in the refrigerator. Uses: Raw/Cooked When to use: Within 3 days. 

Red Radishes - Radishes are spicy when they grow in hot weather. These are mellowing out, but I have had a few spicy ones!  You should try roasting them if you haven't yet.  They're delicious!
Storage: In airtight storage in the refrigerator. Separate the roots and discard or use the leaves. (They are edible, but not my favorite.) Uses: Raw/Cooked When to use: Within 3 days. 

Collards - A southern green that works well in many kale recipes.  Just remember that collards need to be cooked long enough so that they become tender.  Steaming is a good way to cook them, and then toss with olive oil, lemon juice and garlic or try this week's recipe for a spicy peanut sauce.
Storage: In airtight storage in the refrigerator. Uses: Raw/Cooked When to use: Within 5 days. 

Napa Cabbage - This cabbage variety has a great crunch and the frilly leaves are tender.  Makes great salads or stir-fries.
Storage: In airtight storage in the refrigerator. Uses: Raw/Cooked When to use: Within 10 days. 

Acorn Squash - For the first time, we have partnered with a farmer friend (who grows high quality Certified Organic produce like us) in Massachusetts to grow these beautiful acorn squash for you. We are maxed out of land here on Long Island and we want to allow some of our farmland to rest instead of planting it intensively all season long. In typical CSA fashion, we forwarded money to him at the beginning of the season and he grew these just for us. Lucky us! We may consider purchasing more crops from him in future years to help round out our shares and allow us to farm in a less-intensive way that is more sustainable for the soil and our environment.
Storage: On the counter. Uses: Cooked When to use: Within 5 days. 

Butternut Squash - For the first time, we have partnered with a farmer friend (who grows high quality Certified Organic produce like us) in Massachusetts to grow these beautiful acorn squash for you. We are maxed out of land here on Long Island and we want to allow some of our farmland to rest instead of planting it intensively all season long. In typical CSA fashion, we forwarded money to him at the beginning of the season and he grew these just for us. Lucky us! We may consider purchasing more crops from him in future years to help round out our shares and allow us to farm in a less-intensive way that is more sustainable for the soil and our environment.
Storage: On the counter. Uses: Cooked When to use: Within 5 days.

BRIERMERE FARM FRUIT SHARE: Empire & Gala Apples

RECIPES

Napa Cabbage Salad with Cilantro and Almonds
Stir-fried Napa Cabbage with Garlic Dressing
Collards with Spicy Peanut Sauce
Pasta with Collards Greens & Onions
Roasted Radishes

It's an amazing share and a super short e-mail this week! (I've been out of town.) I'll be back with our regular-"style" newsletter next week.
SAVE THE DATE!  Our CSA Harvest Festival will take place on Sunday, October 14th from 11am-3pm.  All CSA Members and their guests are invited to the farm in Riverhead to tour the fields, see tractor and field work demonstrations, listen to live music, watch cooking demonstrations and enjoy a peaceful day on the farm!  More details to come, but we hope you'll join us.  It's always a great day!  

THIS WEEK IN THE SHARES...

Red Romaine Lettuce
Red Potatoes
Leeks
Acorn Squash
Butternut Squash
Red Radishes
Red & Yellow Long Peppers

BRIERMERE FARM FRUIT SHARE: Cortland & Gala Apples

What a wonderful fall box we have for you this week! Tender baby arugula, deeply-flavored winter squash and crispy green cabbage. What delicious meals are you going to make with this week’s share?

SAVE THE DATE!  Our CSA Harvest Festival will take place on Sunday, October 14th from 11am-3pm.  All CSA Members and their guests are invited to the farm in Riverhead to tour the fields, see tractor and field work demonstrations, listen to live music, watch cooking demonstrations and enjoy a peaceful day on the farm!  More details to come, but we hope you'll join us.  It's always a great day! 

THIS WEEK IN THE SHARES...

Baby Arugula - This is super baby sized! And appropriately tender so don’t over-dress it!
Storage: In airtight storage in the refrigerator. Uses: Raw When to use: Within 3 days. 

Parsley - Soups just aren’t the same without chopped parsley, so if you don’t have plans for this bunch this week, just wash it, chop it, and stick it in an airtight container in the freezer. (I use a ziplock with success.). Throw a handful in your soups all fall and winter to add bright flavor and color.
Storage: In airtight storage in the refrigerator. Uses: Raw When to use: Within 3 days. 

Green Cabbage - I’ve been missing cabbage. This time of year we love stuffed cabbage recipes. Also great in soup, chopped in coleslaw salads or just eaten in wedges for snacks.
Storage: In airtight storage in the refrigerator. Uses: Raw/Cooked When to use: Within 10 days. 

Acorn Squash - For the first time, we have partnered with a farmer friend (who grows high quality Certified Organic produce like us) in Massachusetts to grow these beautiful acorn squash for you. We are maxed out of land here on Long Island and we want to allow some of our farmland to rest instead of planting it intensively all season long. In typical CSA fashion, we forwarded money to him at the beginning of the season and he grew these just for us. Lucky us! We may consider purchasing more crops from him in future years to help round out our shares and allow us to farm in a less-intensive way that is more sustainable for the soil and our environment.
Storage: On the counter. Uses: Cooked When to use: Within 5 days. 

Red Tomato - Our tomatoes are on the decline now. You can expect to see them just a few more times in the shares. It’s been a good run!
Storage: On the counter.  Uses: Raw/Cooked  When to use: When they are a deep red all over.

Romaine Lettuce - Crunchy and flavorful for summertime salads.
Storage: In airtight storage in the refrigerator. Uses: Raw When to use: Within 3 days. 

BRIERMERE FARM FRUIT SHARE: Yellow Nectarines & Gala Apples

RECIPES

Ina Garten Stuffed Cabbage
Vegetarian Stuffed Cabbage
Maple Roasted Acorn Squash
Parmesan Roasted Acorn Squash

This week brings more tomatoes, beautiful Yukon Gold potatoes and the final cutting of our garlic harvest.  You'll see some repeat items as we hit a "lull" in our harvest before the fall weather crops really come in. We're also experiencing a bit of a lag due to the wet weather earlier in the summer and some germination issues in our hot summer greenhouses.  However, we have so much in the fields that will be ready to harvest very soon!  In the coming weeks you can expect to see winter squash (acorn and butternut varieties), cabbage, turnips, arugula and much more! 

SAVE THE DATE!  Our CSA Harvest Festival will take place on Sunday, October 14th from 11am-3pm.  All CSA Members and their guests are invited to the farm in Riverhead to tour the fields, see tractor and field work demonstrations, listen to live music, watch cooking demonstrations and enjoy a peaceful day on the farm!  More details to come, but we hope you'll join us.  It's always a great day! 

THIS WEEK IN THE SHARES...

*Please note that this week we have a limited harvest of crops due to the lag from wet weather this summer that kept us from getting our plantings in on time.  Please know that we have a lot of wonderful crops growing in the fields and they will be in your shares very soon!  Thank you for your understanding and patience as we work with Mother Nature to feed you well! 

Red Tomatoes - The secret to a good tomato is letting it ripen!  This variety needs to sit out on your counter (in a dry spot) until the flesh turns a deep red all over.  Then eat.  DO NOT REFRIGERATE TOMATOES!  It will cause the flesh to become mealy and the flavor to disappear.  
Storage: On the counter.  Uses: Raw/Cooked  When to use: When they are a deep red all over.

Garlic - This garlic has been hanging to dry in our barn since we harvested it in July. 
Storage: On the counter.  Uses: Raw/Cooked  When to use: Within 3 weeks.

Yukon Gold Potatoes - Waxy with yellow flesh. Perfect for salads and roasting,
Storage: In a cool, dark spot. Uses: Cooked  When to use: Within 2 weeks.

Long Green Frying Peppers - These are great in salads, stuffed or sautéed with onions.  Very versatile!  We harvest some in their green stage, and others we leave on the plant until they turn red.  
Storage: In airtight storage in the refrigerator. Uses: Raw/Cooked When to use: Within 5 days.  

Swiss chard - This beautiful green is back!  We've been enjoying chard frittatas which are perfect for breakfast, lunch or dinner.  
Storage: In airtight storage in the refrigerator. Uses: Cooked When to use: Within 5 days.   

Romaine Lettuce - Crunchy and flavorful for summertime salads.
Storage: In airtight storage in the refrigerator. Uses: Raw When to use: Within 3 days. 

BRIERMERE FARM FRUIT SHARE: Gala Apples and Bartlett Pears

RECIPES

Crispy Garlic Yukon Gold Potatoes
Simple Italian Frying Peppers and Eggs
Romaine Salads from Food + Wine

September is always our heaviest harvest month of the season.  The tomatoes and late summer crops are producing in abundance and we start harvesting from our fall plantings. This week we're excited to start harvesting beets!  The beets are in rotation with eggplant, so you can expect to receive both over the course of the next few weeks.  (Just not in the same week.).

THIS WEEK IN THE SHARES...

Sungold Cherry Tomatoes - These are ready to eat when fully yellow!
Storage: On the counter.  Uses: Raw/Cooked  When to use: Now!

Red Tomatoes - The secret to a good tomato is letting it ripen!  This variety needs to sit out on your counter (in a dry spot) until the flesh turns a deep red all over.  Then eat.  DO NOT REFRIGERATE TOMATOES!  It will cause the flesh to become mealy and the flavor to disappear.  
Storage: On the counter.  Uses: Raw/Cooked  When to use: When they are a deep red all over.

Scallions - Great sliced in salads or grilled whole!
Storage: In airtight storage in the refrigerator. Uses: Raw/Cooked When to use:Within 5 days.  

Long Green Peppers - These are great in salads, stuffed or sautéed with onions.  Very versatile!  We harvest some in their green stage, and others we leave on the plant until they turn red.  
Storage: In airtight storage in the refrigerator. Uses: Raw/Cooked When to use:Within 5 days.  

Swiss chard - This beautiful green is back!  We've been enjoying chard frittatas which are perfect for breakfast, lunch or dinner.  
Storage: In airtight storage in the refrigerator. Uses: Cooked When to use: Within 5 days. 

Red Beets & Beet Greens -  This two-for-one vegetable offers sweet delicious roots and greens that I think are the best cooking greens on the planet!  Steam gently or sauté.
Storage: In airtight storage in the refrigerator. Separate the roots from the greens before storing. Uses: Raw/Cooked When to use: Within 5 days.  

Red Batavian Lettuce - Crunchy and flavorful for summertime salads.
Storage: In airtight storage in the refrigerator. Uses: Raw When to use: Within 3 days.  

BRIERMERE FARM FRUIT SHARE : Peaches & Nectarines

RECIPES

Swiss chard Frittata
Grilled Green Peppers
Sauteed Beet Greens
Grated Beet Salad

Welcome to the final week of August!  It's a milestone for us, because it means that we've reached the end of our planting and seeding season.  Everything that we'll be harvesting for the remainder of the season will be planted in the ground by the end of this week.  Our greenhouses are now empty, our transplant hardening-off area is clean, and now we can re-focus our energies on the daily harvests and crop maintenance. The heaviest harvests are just starting now and run well through the fall.  You can expect to see more tomatoes coming each week, as well as peppers and we're rotating though the eggplants.  Cooking greens will come back to the shares mid-September when the days get cooler and shorter.  We're starting to harvest our favorite Yukon Gold potatoes for you this week.  These have yellow, waxy flesh that hold up well when cooked.  Perfect for potato salads, roasting and hash browns.  Enjoy this week's share!

THIS WEEK IN THE SHARES...

Sungold Cherry Tomatoes - Also known as tomato candy they're so sweet!  Ready to eat when fully yellow!
Storage: On the counter.  Uses: Raw/Cooked  When to use: Now!

Red Tomatoes - The secret to a good tomato is letting it ripen!  This variety needs to sit out on your counter (in a dry spot) until the flesh turns a deep red all over.  Then eat.  DO NOT REFRIGERATE TOMATOES!  It will cause the flesh to become mealy and the flavor to disappear.  
Storage: On the counter.  Uses: Raw/Cooked  When to use: When they are a deep red all over.

Parsley - Adds bright flavor to dishes.  Try a salsa verde to top fish, poultry or roasted veggies!
Storage: In airtight storage in the refrigerator. Uses: Raw When to use: Within 3 days.  

Long Green Peppers - These are great in salads, stuffed or sautéed with onions.  Very versatile!  We harvest some in their green stage, and others we leave on the plant until they turn red.  
Storage: In airtight storage in the refrigerator. Uses: Raw/Cooked When to use:Within 5 days.  

Yellow Storage Onions - Our storage onions will last if you leave them on the counter in a dry spot, but I would recommend using them now while they're still juicy and fresh inside.  
Storage: On the counter. Uses: Raw/Cooked When to use: Within 5 days. 

Yukon Gold Potatoes -  Waxy variety that holds up well when cooked.
Storage: In a cool (not cold), dark place. Uses: Cooked When to use: Within 2 weeks. 

Red Batavian Lettuce - Crunchy and flavorful for summertime salads.
Storage: In airtight storage in the refrigerator. Uses: Raw When to use: Within 3 days.  

BRIERMERE FARM FRUIT SHARE : Apples & Peaches

RECIPES

Yukon Gold Potatoes with Parsley
Parsley Salsa Verde
Sauteed Onions & Peppers
Balsamic Roasted Cherry Tomatoes

Wow, what a beautiful box!  The contents of the share will change through the week as we rotate through the melons, finish up the cucumber harvest and see if the fields dry out enough to continue harvesting the potatoes.  (When we get a lot of rain, the tractors can't go in the fields.). 

A NOTE ON TOMATOES!  We harvest the tomatoes just a few days short of being fully ripe, which ensures that they can travel to you in good condition.  The red tomatoes will soften slightly and turn a deep red when they are fully ripe and ready to eat.  You should leave them in a dry place on the counter to ripen.  The cherry tomatoes will turn a deep, full yellow when ripe.  Never put tomatoes in the fridge unripe or they will lose their flavor and the flesh will turn mealy.  A tomato should only be refrigerated under emergency circumstances (kidding) when you cannot eat them right away when they turn ripe.  Enjoy!

THIS WEEK IN THE SHARES...

Sungold Cherry Tomatoes - Also known as tomato candy they're so sweet!  Ready to eat when fully yellow!
Storage: On the counter.  Uses: Raw/Cooked  When to use: Now!

Red Tomatoes - The secret to a good tomato is letting it ripen!  This variety needs to sit out on your counter (in a dry spot) until the flesh turns a deep red all over.  Then eat.  DO NOT REFRIGERATE TOMATOES!  It will cause the flesh to become mealy and the flavor to disappear.  
Storage: On the counter.  Uses: Raw/Cooked  When to use: When they are a deep red all over.

Kohlrabi - Crunchy and delicious in summer slaws and salads.  Please remember to peel and remove the skin.  
Storage: In airtight storage in the refrigerator. Uses: Raw/Cooked  When to use: Within 5 days.  

Yellow Watermelon - First red, now yellow!  These are fragile, so please handle them carefully. If they crack, you can still eat them as long as they smell good.  (You'll know.). Store them in your fridge!
Storage: In the refrigerator. Uses: Raw When to use: Within 5 days.  

Cucumber - This is THE END of the cucumbers for the season.  I hope you've been enjoying them as much as I have.  Cool cucumber salads will be missed until next year!
Storage: In airtight storage in the refrigerator. Uses: Raw  When to use: Within 5 days. 

Red Potatoes -  There's nothing better than freshly harvested potatoes.  Their water content is high so it takes less time for them to cook. I recommend using them to make a summer potato salad!
Storage: In a cool (not cold), dark place. Uses: Cooked When to use: Within 2 weeks. 

Green Beans - We're harvesting from a new planting.  Summer growing is tough, so it's nice to have these green beans to round out the shares.  
Storage: In airtight storage in the refrigerator. Uses: Cooked  When to use: Within 3 days.

RECIPES

Shredded Kohlrabi & Carrot Salad with Coriander-Mint Dressing
Potatoes and Green Beans with Salsa Verde
Braised Green Beans with Garlic & Tomato

We didn't expect it to rain so much today, but it poured and poured all morning and afternoon. Have you ever harvested vegetables in the flooded fields?  Boots stuck 6" down into the mud, rain pellets pelting your body, sweating under the vinyl rain gear overalls and jackets that keep you somewhat dry, but not very comfortable.  The produce was coming in from the fields soaked, which is good for the lettuce, but not so great for the tomatoes. We did our best to keep everything in good shape, but it was some effort!   A big thank you to our awesome crew who shows up and harvests rain or shine.  They are truly spectacular and thanks to them, we can all eat well this week! 

THIS WEEK IN THE SHARES...

Baby Watermelon - Heads up that these babies are fragile!  They will crack simply by being knocked in the wrong way...  A cracked watermelon is usually still fine, as long as you get it into the fridge right away.  Enjoy your watermelon seed spitting contests!  :)
Storage: In the refrigerator.  Uses: Raw! When to use: Within 3 days.  

Red Tomatoes - These beefsteak tomato plants are just starting to yield. Let the tomatoes sit out on the counter until they reach a deep red color. At that point they're ready to eat.  DO NOT REFRIGERATE TOMATOES.  They will get cold damage and develop a mealy texture and lose all flavor.  
Storage: On the counter.  Uses: Raw/Cooked  When to use: When a deep red ripe. 

Parsley - Make a parsley salsa verde with this bunch.  You can use it on sandwiches, pasta, fish, poultry or best yet...potato salad!  
Storage: In airtight storage in the refrigerator. Uses: Raw When to use: Within 5 days. 

Cucumber - We are just about finished up with this cucumber planting.  Can you believe that we've been harvesting from the same planting this whole time?  Yeah, these cukes have rocked out.  But after this we'll give you a break.  
Storage: In airtight storage in the refrigerator. Uses: Raw  When to use: Within 5 days.  

Green Batavian Lettuce - Batavian lettuce loves the summer heat!
Storage: In airtight storage in the refrigerator. Uses: Raw When to use: Within 5 days.  

Sweet Corn - This is the second of three corn plantings and this one has not yielded as well as we had hoped.  We have enough for just a few ears per member. In this situation, I would recommend cutting the kernels off the corn ears and using them in a salad so more people can enjoy them! 
Storage: In airtight storage in the refrigerator. Uses: Cooked  When to use: Within 3 days. 

Red Potatoes -  There's nothing better than freshly harvested potatoes.  Their water content is high so it takes less time for them to cook. I recommend using them to make a summer potato salad!
Storage: In a cool (not cold), dark place. Uses: Cooked When to use: Within 2 weeks.

RECIPES

Parsley Salsa Verde
New Potato Salad with Parsley & Vinaigrette
No-Cook Fresh Tomato Sauce
Minty Watermelon Cucumber Salad

The cherry tomatoes are just starting to ripen this week, and so are the baby watermelons!  These two items are currently in rotation, so you can expect to receive them both over the coming weeks.  (Just not in the same week). Peppers and beefsteak tomatoes are not far behind!  Stay cool in this heat!  We're wilting out here in the fields, but the plants are loving it, so we're not complaining! 

THIS WEEK IN THE SHARES...

Sungold Cherry Tomatoes - These are the sweetest, most flavorful cherry tomatoes we can find. You don't need a recipe...just enjoy!  They are currently in rotation with baby watermelons.  You'll receive one OR the other this week and the other one next week!  
Storage: On the counter.  Uses: Raw is best. When to use: Within 3 days.  

Green Beans - We're moving into the second green bean planting now, so these are fresh, crisp and sweet!
Storage: In airtight storage in the refrigerator. Uses: Cooked When to use: Within 5 days.  

Fennel - Summer fennel is here!  Not a fennel lover?  The recipe below of caramelized fennel with goat cheese will make you one.  Guaranteed.  It's that amazingly good!  
Storage: In airtight storage in the refrigerator. Uses: Raw or Cooked  When to use: Within 5 days.

Cucumbers - Cucumber overload?  Check out these 58 ways to enjoy cucumbers!
Storage: In airtight storage in the refrigerator. Uses: Raw  When to use: Within 5 days.  

Red Batavian Lettuce - Batavian lettuce loves the summer heat!
Storage: In airtight storage in the refrigerator. Uses: Raw When to use: Within 5 days. 

Red Long Onions -  I love the shape and flavor of these onions.  They are delicious sliced and grilled and then served in salads or on sandwiches.  
Storage: In airtight storage in the refrigerator. Uses: Raw or Cooked  When to use: Within 5 days.

RECIPES

Caramelized Fennel with Goat Cheese
Grilled Fennel with Parmesan & Lemon
Sauteed Green Beans & Red Onion
Green Bean & Chickpea Salad
58 Ways to enjoy Cucumbers