Heirloom Melon: We are thrilled to be sending you a first-of-the-season, vine-ripe melon in your box this week.  We planted over 12 varieties this year and although it hasn’t been the perfect weather for growing melons, we are happy to put your taste buds to the test. Please click here for more information and color photos of the melons we are growing this year so you can identify what you got and let us know how you like them.  Eat soon and enjoy! Chives:  These should be kept in a plastic bag in the fridge and wash right before use.  You can also freeze them!  Mix finely-chopped chives with just enough olive oil or butter to bind them together and freeze the mixture in ice cube trays.  They do not dry well and will last for only a few days.  Remember:  fresh herbs are tender and heat will destroy their flavor;  they should be added toward the end of the cooking time or sprinkled over the top of a dish just before serving.

Basil: It is a succulent, oh-so-aromatic  herb that adds depth to many a dish and can be made into a tasty pesto  Store in plastic bag in fridge and use soon.

Cherry Tomatoes: Enjoy this colorful mix of heirloom cherry tomatoes! These delicious candy-like treats are a welcome addition to any green salad, pasta salad, or as a quick snack.  Never store in fridge to maintain great flavor and texture.  Keep on the counter and eat soon.

Heirloom Tomatoes:  We have Brandywines, Piriform, Lemon Boys, Copias, Purple Calabash and Green Zebras just to name a few (see the website for photos of each).  These make a killer bruschetta or BLT sandwich.   These beauties should be stored on the counter and eaten soon. Wash well before eating and enjoy!

Shady Lady Tomatoes: These are a great slicing variety with a lot of vine-ripe flavor. Always store tomatoes on the counter, as putting them in the fridge will change their texture and taste. Store them "belly button" down.  Wash before eating and enjoy the taste of summer!

Summer Squash:   With a delicate flavor, these zucchini can be quickly sauteed or steamed with just a touch of oil or butter and some fresh herbs.  It also goes well shredded in a salad or baked into bread.  Stores best in plastic bag in fridge and wash before eating.

Green OR Red Bell Peppers:  These sweet and versatile peppers have an irresistible crunch are a great addition to salads, stir-fries, and are perfect for stuffing.  Green peppers turn red and become sweeter as they mature and some of you might just get some that are "sun-tanned" (or green with some red).   Store in crisper in fridge and wash before eating.

Tomatillos:  These beautiful self-packaged gems make an amazing green salsa (see this week’s recipe) and are a wonderful addition to tomato sauces:  dry roast in a hot pan, stirring occasionally, until rather soft.  Take care not to burn!  Store in bag in fridge and remove papery skins before use.

Watermelon:  Enjoy one of these mouth-watering treats  grown at the farm!  We grew several heirloom varieties  and click here to identify what kind is in your box this week.  Wash before eating and store in fridge after slicing.

Potatoes: These smooth and creamy-textured spuds are great for mashing.  They have a gorgeous rosy skin and a snow white flesh and taste slightly sweet.  Store in fridge for best keeping and eat the skin for most nutrients.  Wash well before eating and enjoy!  Let us know which potato variety has been your favorite!