Basil: Its season is coming to an end, but we wanted to include basil this week as a bonus item. Remove any black leaves and keep your basil in a plastic bag in the fridge. If you can’t use it all this week, we suggest making pesto and freezing it for the winter.
Roma or Shady Lady Tomatoes: The Shady Lady tomatoes are great slicing varieties with a lot of vine-ripe flavor, and the Romas are a tasty paste tomato that is great for sauce! Always store tomatoes on the counter “belly button” down. Wash before eating and enjoy!
Zucchini or Romaine Lettuce: With a delicate flavor, these summer squash can be quickly sautéed or steamed with just a touch of oil and some fresh herbs. It also goes well shredded in a salad or baked into bread. Enjoy fresh lettuce for salads and sandwiches! Store in plastic bag in fridge and wash well before consuming.
Tatsoi: We hope you enjoy this first-of-the-season mustard green with its creamy texture and subtle flavor. It is similar to bok choy and can be slightly sautéed or used in soups. Store in plastic bag in the fridge and wash well before consuming.
Kohlrabi: This interesting veggie is related to cabbage and tastes like broccoli stems or the heart of a cabbage head. It can be eaten raw as a snack or grated into salads. Kohlrabi can also be steamed, sautéed, or roasted. The leaves can be eaten, too! Cook them as you would other winter greens. Remove leaves and stems for better storage and place bulb in plastic bag in fridge. Eat the leaves soon and wash before consuming. Click here for theKitchn’s top five waysto prepare kohlrabi, and check out our recipe page for even more ideas!
Broccoli: We were amazed to see these beautiful bouquets of green in the field! Rich in fiber and vitamin C, this brassica always adds a flavor to soups, salads, and stir-fries. It’s also great roasted with olive oil, salt and pepper. Store dry in fridge and wash before using.
Red or Green Bell Peppers: These peppers are sweet and versatile with an irresistible crunch. They are a great addition to salads and are perfect for stuffing. Store in crisper in fridge and wash before eating.
Sweet Potatoes: Store in a cool (not cold) dark, dry place. The high sugar content makes them more perishable than “real” potatoes. They are delicious roasted or baked whole and eaten with a dab of butter and cinnamon. Wash well before eating.
Red Russian Kale: This beautifully ruffled leafy vegetable is full of calcium and iron and will turn bright green when perfectly cooked. Red Russian is one of the most tender of all kales. Store in plastic bag in fridge. Wash before eating and enjoy.
Yellow Onions: This is the “year of the onion” at Eatwell Farm, remember? Enjoy these onions in a countless number of dishes. Store in a cool, dry location.
Granny Smith Apples: The tasty apples are from our friends at Coco Ranch in Davis and are certified organic. They are great for snacking or baking. Store apples away from onions and garlic in the fridge! If you are going to eat them soon and don’t want to eat them cold, it’s fine to keep them on the counter.