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