Forest Hills Tuv Ha'Aretz CSA

Sungold Cherry Tomatoes – Also known as tomato candy they’re so sweet! Ready to eat when fully yellow!

Red Tomatoes – The secret to a good tomato is letting it ripen! This variety needs to sit out on your counter (in a dry spot) until the flesh turns a deep red all over. Then eat. DO NOT REFRIGERATE TOMATOES! It will cause the flesh to become mealy and the flavor to disappear.

Kohlrabi – Crunchy and delicious in summer slaws and salads. Please remember to peel and remove the skin.

Yellow Watermelon – First red, now yellow! These are fragile, so please handle them carefully. If they crack, you can still eat them as long as they smell good. (You’ll know.). Store them in your fridge!
Storage: In the refrigerator. Uses: Raw When to use: Within 5 days.

Cucumber – This is THE END of the cucumbers for the season. I hope you’ve been enjoying them as much as I have. Cool cucumber salads will be missed until next year!

Red Potatoes – There’s nothing better than freshly harvested potatoes. Their water content is high so it takes less time for them to cook. I recommend using them to make a summer potato salad!

Green Beans – We’re harvesting from a new planting. Summer growing is tough, so it’s nice to have these green beans to round out the shares.

Baby Watermelon, Red Tomatoes, Parsley, Cucumber, Green Batavian Lettuce, Sweet Corn, Red Potatoes

Sungold Cherry Tomatoes  – These are the sweetest, most flavorful cherry tomatoes we can find. You don’t need a recipe…just enjoy! They are currently in rotation with baby watermelons. You’ll receive one OR the other this week and the other one next week!

Green Beans – We’re moving into the second green bean planting now, so these are fresh, crisp and sweet!

Fennel – Summer fennel is here! Not a fennel lover? The recipe below of caramelized fennel with goat cheese will make you one. Guaranteed. It’s that amazingly good!

Cucumbers – Cucumber overload? Check out these 58 ways to enjoy cucumbers! https://cnz.to/ingredients-fine-foods/58-ways-to-use-cucumbers/

Red Batavian Lettuce – Batavian lettuce loves the summer heat!I love the shape and flavor of these onions. They are delicious sliced and grilled and then served in salads or on sandwiches.

Green Beans, Zucchini , Cucumbers., Sweet Corn , Swiss chard , Green Romaine Lettuce, Parsley, Cippllini Onions OR Walla Walla Onions

Green Beans, Zucchini, Cucumbers, Cipollini Onions, Red Batavian Lettuce, Kohlrabi

Fresh Garlic – Harvested just days ago, the skin is still fresh, so it’s a little harder to peel than you’re used to. You can let it sit out on the counter (at room temperature) to dry, or you can use it fresh now. The flavor is so bright compared to garlic you find in the stores.
Storage: On the counter at room temperature. Uses: Raw or Cooked When to use: Within a month.

Carrots – Freshly harvested, sweet and crisp!
Storage: In airtight storage in the refrigerator. Separate the roots from the greens. Uses: Raw or Cooked When to use: Within 5 days.

Cilantro – I can’t get enough of this year’s cilantro…it tastes like summer! Try a cilantro salsa verde. Recipe below…
Storage: In airtight storage in the refrigerator. Uses: Raw or Cooked When to use: Within 5 days.

Zucchini – This first planting is yielding well. We harvest zucchini and cucumbers every single day to keep up with the plant’s fast production.
Storage: In airtight storage in the refrigerator. Uses: Cooked When to use: Within 5 days.

Cucumbers – Crispy, juicy and sweet!
Storage: In airtight storage in the refrigerator. Uses: Raw When to use: Within 5 days.

Green Romaine Lettuce – A great hot weather loving lettuce! Crunchy and sweet. It holds up well with heavier dressings and salad ingredients.
Storage: In airtight storage in the refrigerator. Uses: Cooked or Raw When to use: Within 5 days.

Radicchio – This is an Italian leaf chicory that is packed full of vitamins and nutrients. It has a bitter and spicy taste, which mellows when it’s grilled or roasted. I happen to love the bitter flavor in a salad paired with sharp parmesan cheese, olive oil, lemon juice and salt & pepper. If you don’t love the bitterness, I would encourage you to try the recipe below and grill it! The bitter flavor disappears and the dressing on top of the grilled wedges is delicious!
Storage: In airtight storage in the refrigerator. Uses: Cooked or Raw When to use: Within 5 days.

ITEM IN ROTATION – Specialty Bunching Broccoli – This item is currently in rotation. If you did not receive it last week, you will be receiving it this week or next.
Storage: In airtight storage in the refrigerator. Uses: Cooked When to use: Within 5 days.

Fennel, Zucchini, Cucumbers, Red Kale, Green Romaine Lettuce, Kohlrabi, Napa Cabbage – OR- Radicchio – ITEMS IN ROTATION — You’ll receive whichever item you didn’t receive last week!  FOR SOME MEMBERS (In rotation, so if you don’t receive it this week, it will be coming next week!) — Specialty Bunching Broccoli – The floret AND the whole stem are edible and delicious. Just cut off the very base of the stem and stem until tender. This bunching broccoli is new to our farm crop list this year. We saw it in the seed catalogues this winter and thought about the possibility of harvesting broccoli in the summer for our members! We just couldn’t not grow it. The thing is, it has a funny way of growing that requires picking every few days. New shoots form and mature off the center stalk and it keeps producing as long as we keep picking. So it’s in rotation this week. Some groups will receive it and others will receive it in a future week. Tell us what you think!

Kohlrabi – This is the green and purple bulb with leaves you’ll find in your box. What to do with it? Anything! Just peel it first — the bulb is the part you eat, although the leaves are perfectly edible too. After peeling, I often just slice them and sprinkle with sea salt to enjoy raw. You can braise them (recipe below), slice and grill them (which I’ve heard is great!), add them to soups or make a slaw. You can’t go wrong..the flavor is juicy and sweet and mild. >>How to prep kohlrabi from the Kitchn

Toscano Kale – The perfect, sturdy kale for steaming and tossing with lemon juice, olive oil, fresh pressed garlic and sea salt. Simple and delicious!

Red Romaine Lettuce – Have you ever tried grilling lettuce? This hearty Romaine is perfect for it. Recipe below. Also fabulous in a Caesar salad!

Golden Beets – We all know about red beets, but these are special. They are very hard to germinate, so when they do, and we have enough to harvest for you, we’re all singing YAY!!!!! Beets are another two-for-one veg because the beet greens are super delicious! Cook them like spinach. The roots are great roasted or boiled and then sliced in salads or served warm. You can shave or grate them raw in salads. So sweet and tender this time of year!

Carrots – So good, just eat them as-is! Everyone asks about the tops. I personally choose to compost them. You can eat them if you really (really) want to.

Napa Cabbage – This is the perfect cabbage for summer cabbage salads! Try one of the recipes below.
Storage: In airtight storage in the refrigerator. Uses: Cooked or Raw When to use: Within 5 days.

Blueberries – These are a treat! We buy these blueberries from our friends at Little Buck Organics, a family blueberry farm in New Jersey and put them into the shares for you because #1, we love blueberries and #2, we love you. So enjoy them!

Baby Arugula – Super baby size, tender, melt-in-your-mouth! Don’t cook it at this size.

Escarole – Looks like lettuce, but it’s not! It’s escarole, a member of the chicory family and well-loved in Italian cuisine. Quick Tip! The thicker, outer leaves are best cooked. The inner, light-colored leaves and white stem are best eaten raw in a salad. You can get two meals out of these giant heads!
Storage: In airtight storage in the refrigerator. Uses: Cooked or Raw When to use: Within 5 days.

Collards – In the summer, I use all my collards as wraps. They can be blanched ahead of time and kept in the fridge ready to wrap up all types of yummy fillings!

Red Beets – Beets are another two-for-one veg because the beet greens are super delicious! Cook them like spinach. The roots are great roasted or boiled and then sliced in salads or served warm. You can shave or grate them raw in salads. So sweet and tender this time of year!

Specialty Bunching Broccoli – Three cheers for a new veg! The floret AND the whole stem are edible and delicious. Just cut off the very base of the stem and stem until tender. This bunching broccoli is new to our farm crop list this year. We saw it in the seed catalogs this winter and thought about the possibility of harvesting broccoli in the summer for our members! We just couldn’t not grow it. The thing is, it has a funny way of growing that requires picking every few days. New shoots form and mature off the center stalk and it keeps producing as long as we keep picking. So it’s in rotation this week. Some groups will receive it and others will receive it in a future week. Tell us what you think!

Garlic Scapes – This is the top of the garlic plant and it’s a rare delicacy only harvested during a short window in June.  We remove this part of the plant to encourage the garlic bulbs to thicken up.  You eat the whole scape, but remove the flower bud (the small bulge on the thin end). They can be used in place of garlic in recipes, but they’re also delicious cooked in usual ways – like grilled until tender, roasted in the oven until tender, or thrown into the food processor and made into pesto!

In the box this week we are expecting Arugula, Red Radishes, Mustard Mix, Red Boston (Butter) Lettuce, Toscano Kale, Cilantro.