What's My Share? August 11, 2016

Your Week 17 share includes: globe eggplant, Asian eggplant, cucumber, basil, red onions, and Campari, Juliet and Sungold tomatoes. (Not pictured: bell peppers) 

Your Week 17 share includes: globe eggplant, Asian eggplant, cucumber, basil, red onions, and Campari, Juliet and Sungold tomatoes. (Not pictured: bell peppers) 

What’s My Share?

  • 2 cucumbers
  •  2 pints Juliet tomatoes
  • 2 pints Campari tomatoes
  • 1 pint Sungold tomatoes
  • 2 Globe eggplants
  • 2 Asian eggplants
  • sweet peppers (not pictured)
  • red onions
  • basil
     

How Do I Store…?

Basil

Trim tips of the stems and place in a glass of water on the counter, away from direct sunlight. Do not store in fridge; the cold air will cause the leave to turn black. Keeps about a week.
 

Eggplants

Store on a countertop away from direct light. Best to eat within three days.
 

Red onions

Red onions have a higher moisture content than dry-bulb yellow or white onions. You can store dry-bulb onions in dry, cool pantry, but store your red onions in the refrigerator; preferably wrapped in paper towels, never stored in a plastic bag. Keeps for weeks.
 

Cucumbers

I always store my cukes in crisper drawer of my refrigerator, where they seem to keep well for about a week. But this source suggests that the better place to store them is on the counter—and away from ethylene-producing veggies such as tomatoes, bananas, and melons—for up to 10 days. How do you store yours?
 

Tomatoes

Store on the countertop, not in the fridge. Wash before eating. Keeps up to a week, but check daily for soft spots and discard affected produce.
 

What’s Cooking?

Eggplant, Tomato and Feta Salad

Quick Pickled Red Onions

Lauren’s Summer Vegetable Curry Soup

Meatless Eggplant Meatballs 

Friday Night Pizza

Tomato, Cucumber, and Onion Salad