Forest Hills Tuv Ha'Aretz CSA

Sweet Potatoes, Mustard Mix, Red Radishes, Scallions,
Escarole, Cabbage
BRIERMERE FARM FRUIT SHARE: Jonagold & Mutsu Apples

Here’s a recipe for Sweet Potato Fries

Tonight we are expecting – Red Romaine Lettuce, Red Potatoes
Leeks, Acorn Squash, Butternut Squash, Red Radishes, Red & Yellow Long Pepper

 BRIERMERE FARM FRUIT SHARE: Cortland & Gala Apples

Some Butternut Squash tips and recipes

Sungold Cherry Tomatoes – These are 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.

Scallions – Great sliced in salads or grilled whole!

Long Green Peppers – These are great in salads, stuffed or sautéed with onions. Very versatile! We harvest some in their green stage, and others we leave on the plant until they turn red.

Swiss chard – This beautiful green is back! We’ve been enjoying chard frittatas which are perfect for breakfast, lunch or dinner.

Red Beets & Beet Greens – This two-for-one vegetable offers sweet delicious roots and greens that I think are the best cooking greens on the planet! Steam gently or sauté.

Red Batavian Lettuce – Crunchy and flavorful for summertime salads.

BRIERMERE FARM FRUIT SHARE : Peaches & Nectarines

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.

Parsley – Adds bright flavor to dishes. Try a salsa verde to top fish, poultry or roasted veggies!

Long Green Peppers – These are great in salads, stuffed or sautéed with onions. Very versatile! We harvest some in their green stage, and others we leave on the plant until they turn red.
Storage: In airtight storage in the refrigerator. Uses: Raw/Cooked When to use: Within 5 days.

Yellow Storage Onions – Our storage onions will last if you leave them on the counter in a dry spot, but I would recommend using them now while they’re still juicy and fresh inside.

Yukon Gold Potatoes – Waxy variety that holds up well when cooked.

Red Batavian Lettuce – Crunchy and flavorful for summertime salads.

BRIERMERE FARM FRUIT SHARE : Apples & Peaches

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