What’s My Share?
- 3 pints Juliet or Campari tomatoes
- 1 pint Sungold tomatoes
- 1 cucumber
- 1 head of garlic
- 2 eggplants
What’s New This Week?
Store in an open container, in a cool dark place, away from other foods. Keeps for weeks, but check periodically that the cloves have not gone mushy or shriveled or started to develop green sprouts.
Store in a paper bag in the vegetable crisper of your refrigerator. Handle with care. It’s best to wear gloves when slicing and de-seeding these peppers and to wash your hands carefully after handling them. If you don’t think you can use your jalapeños all up this week—as I plan to in guacamole, muffins, quiche, and dip—here are some great ideas for drying, roasting, and pickling them for later.
Arugula packs a crisp, peppery flavor into a soft, sweet package. I’ve enjoyed it baked into cheesy quiches, wilted with pasta, added as a topping to homemade pizza, as well as on its own in a simple salad or used to spice up any existing salad. Store it in the fridge, in the plastic bag it came in, for no more than two days.