The next few weeks bring a rotating cast of new arrivals. Our tomato crop is just beginning to ripen, and as always, it starts slowly — we'll distribute cherry tomatoes and red slicers as they come in, so each day's harvest may look a little different. Once we hit peak season, you can count on tomatoes in your share every week for many weeks to come!

FRUIT SHARE REMINDER -- If you are a fruit share member and it says "FRUIT" next to your name on the check-in sheet, please take 1 BAG of PEACHES. If you didn't sign up for the fruit, please do not touch the fruit. Thank you!

Warmly,
Maggie & Matt

What's in season this week?

Romaine Lettuce
Crisp, sweet romaine, perfect for summer salads. Or halve a head lengthwise, brush with olive oil, and grill cut-side down for 2-3 minutes until lightly charred, then finish with lemon and shaved Parmesan. Storage: refrigerate in an airtight container in the crisper drawer, where it will keep for up to a week.

Basil
Tear it over halved tomatoes with olive oil and flaky salt, blend it into pesto, or tuck whole leaves into sandwiches with sliced cucumbers. A handful stirred into sautéed corn and green beans at the last minute transforms the whole dish. Storage: treat it like a bouquet — stems in a glass of water on the counter.

Sungold Cherry Tomatoes
Here they are — the candy of the tomato world! These little orange globes are famously the sweetest cherry tomato there is, and we'd wager most of yours won't survive the ride home. For the ones that do: halve them with basil, olive oil, and flaky salt; blister them whole in a hot pan and toss with pasta; or skewer and grill them just until they burst. Storage: keep at room temperature, out of the sun — refrigeration dulls their flavor.

Green Beans
Snappy, fresh-picked green beans for the height of summer. Blanch and toss them with olive oil, lemon, and toasted almonds; blister them in a hot skillet until charred and just tender; or serve them cold in a salad with corn, Sungolds, and a mustardy vinaigrette. Storage: refrigerate unwashed in an airtight container and use within a week for the best snap.

Walla Walla Onions
The legendary sweet onion of summer! Walla Wallas are so mild and sugary you can eat them raw— thick slices for burgers and tomato sandwiches, thin rings for salads. They're also spectacular grilled: cut into thick rounds, brush with olive oil, and grill until soft and caramelized. Because of their high water content, they're for eating, not keeping — which suits August perfectly. Storage: unlike storage onions, these are delicate — refrigerate and use within a week or two.

Cucumbers
The season's essential refresher. Slice into ice water with mint, toss with rice vinegar and a pinch of sugar for a rapid pickle, or blend with yogurt and garlic for a chilled soup. With tomatoes, basil, and a little Walla Walla onion, you have the makings of a perfect summer salad — no lettuce required. Storage: refrigerate in the crisper drawer and use within a week.

Sweet Corn
The harvest rolls on! Keep it classic — boiled 3-4 minutes or grilled in the husk, with butter and salt. Or cut the raw kernels straight into salads with green beans and Sungolds, sauté them with onions and basil for a quick skillet side, or stir them into a summer pasta. Storage: keep in the husk in the refrigerator and eat as soon as possible; the sweetness fades day by day.

Mini "Brocci" Broccoli
These slender, tender-stemmed shoots are one of our favorite things to grow — all the flavor of broccoli with none of the tough stalk, and the stems are arguably the best part. They cook in a flash: sauté with garlic and olive oil for 4-5 minutes, or blanch briefly and dress with lemon and parmesan. Everything is edible, stem to floret. Storage: refrigerate in an airtight container and use within a few days for the best flavor.