I love this week in the spring/summer CSA, right around the summer solstice, when meals just present themselves from the ingredients in the weekly share—usually with very few additions or even preparation. Sliced tomato and mozzarella salads, platters of carrots, celery and hummus, prosciutto-wrapped melon, and roasted eggplant. Fresh, simple meals like these are so filling and so easy—and leave even more time for us to enjoy the already long days.
I hope you enjoy your share this week, as well as the extra-long days, and please let us know how you like preparing the new bounty of summer vegetables!
What’s My Share?
- 5 heirloom slicing tomatoes
- 2 eggplants
- 1 cantaloupe
- 1 cucumber
- cherry tomatoes
What’s New This Week?
Eggplant: Store on the counter, away from direct sunlight. Eat within a day or two.
Tomatoes: Store on the counter, not in the fridge
Sunflowers: Trim stems before putting in a vase of water. Change out the water daily.
Cantaloupe: Store on the counter until it is ripe, then store in the fridge for up to 5 days. Sliced cantaloupe will keep for 2-3 days in the fridge.