Another beautiful box this week! We're thrilled to introduce new potatoes to your share — tender, thin-skinned, and full of flavor. Tomatoes are coming in well now, so you can expect them in the shares for many weeks to come. So much seasonal goodness ahead - August and September are peak harvest months! Bon appétit!

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?

Golden Beets
Sweeter and more delicate than their red cousins, golden beets are one of late summer's lovely treats. Roast them whole in foil until tender, then slip off the skins and toss with olive oil, orange zest, and fresh herbs. They're equally lovely shaved raw into a salad with lettuce and a citrus vinaigrette, where their color glows against the greens. Don't discard the greens — sauté them like chard. NOTICE: Boron deficiency in the field can lead to interior dry decay. It's only cosmetic and can be cut out, not harmful at all. We noticed a bit of this with the ones we cooked up at home, but made the decision to send these out instead of composting the whole field. Just be aware that you may find some of this inside the roots.
Storage: twist off the greens and refrigerate the beets in an airtight container, where they will keep for several weeks. Store the greens separately.

Batavian Lettuce
Bred to stay crisp even as summer lingers, Batavian lettuce gives you the best of both worlds — the crunch of a crisphead with the tenderness of a leaf lettuce. Storage: refrigerate in an airtight container in the crisper drawer and enjoy within a week.

Toscano Kale
Also known as lacinato or dinosaur kale, this deep blue-green variety is more tender than curly kale and stands up beautifully to both raw and cooked preparations. Massage the leaves with olive oil and lemon juice to soften them for a raw salad, or sauté quickly with garlic for a simple side. Storage: refrigerate in an airtight container and use within a week for the best texture.

Sweet Corn
Corn season continues! Storage: keep in the husk in the refrigerator and eat as soon as possible — the sweetness fades day by day.

Red Tomatoes
Here they are, at last — the tomatoes we've all been waiting for. We harvest them as close to ripe as possible, but leave them on the counter until they are a deep red for best flavor. Storage: never refrigerate! Keep at room temperature, stem-side down, out of direct sun, and use within a few days of full ripeness (deep red).

Sungold Cherry Tomatoes
The candy of the tomato world has arrived! Storage: keep at room temperature, out of direct sun; refrigeration dulls their flavor.

Cucumber
The last of this mid-summer planting. Storage: refrigerate in an airtight container and use within a week.

Red Gold Potatoes
A beautiful thin-skinned potato with a golden interior and a natural buttery flavor — no peeling required. Boil whole until fork-tender and toss with butter and herbs, roast halved with olive oil until crisp-edged, or slice thin for a quick potato salad with a mustardy vinaigrette. They're wonderful alongside anything off the grill this time of year. Storage: keep in an airtight container in a cool, dark spot — avoid the refrigerator, which turns the starches gritty.

FRUIT SHARE
*For PAID Fruit Share Members ONLY*
Donut Peaches
Storage: On the counter, not touching, until slightly soft to the touch and fragrant.