What's My Share? June 21, 2016

Week 10: cantaloupe, carrots, cucumber, eggplant, cherry tomatoes, sunflowers, celery, slicing tomatoes

Week 10: cantaloupe, carrots, cucumber, eggplant, cherry tomatoes, sunflowers, celery, slicing tomatoes

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
  • carrots
  • celery
  • sunflowers
     

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.
 

What Should I Eat?

Celery Almond Pesto

Prosciutto-Wrapped Cantaloupe with Balsamic

Tomato, Cucumber and Onion Salad

Bean-Free Zucchini Humus

Simple Baked Eggplant

20 Recipes for Ripe Summer Tomatoes