Heirloom Melon: We are thrilled to be sending you two small or one large vine-ripe, heirloom melon in your box this week.  We planted over 12 varieties this year and although it hasn’t been the perfect weather for growing melons, we are happy to put your taste buds to the test. Please click here for more information and color photos of the melons we are growing this year so you can identify what you got and let us know how you like them.  Eat soon and enjoy! Basil: It is a succulent, oh-so-aromatic  herb that adds depth to many a dish and can be made into a tasty pesto  Store in plastic bag in fridge and use soon.

Cherry Tomatoes: Enjoy this colorful mix of heirloom cherry tomatoes! These delicious candy-like treats are a welcome addition to any green salad, pasta salad, or as a quick snack.  Never store in fridge to maintain great flavor and texture.  Keep on the counter and eat soon.

Heirloom Tomatoes:  We have Brandywines, Piriform, Lemon Boys, Copias, Purple Calabash and Green Zebras just to name a few (see the website for photos of each).  These make a killer bruschetta, fresh caprese salad, or BLT sandwich.   These beauties should be stored on the counter (belly button down) and eaten soon. Wash well eating and enjoy the taste of summer!

Roma Tomatoes: These tasty plum tomatoes are perfect for sauces and salsas. Always store tomatoes on the counter, as putting them in the fridge will change their texture and flavor. Wash well before eating and enjoy!

Black Bell Eggplant-*bonus*: The gorgeous beauties were grown with a weed fabric and they are producing quite well! These are exceptionally sweet, but the best way to draw out any bitterness is to cube it & cover with salt, then let sit for 10 minutes or so. Wash off salt & sauté or otherwise cook for a rich, complex flavor. Store in crisper in fridge for best results.  Check out this week's recipes for a delicious dish with eggplant!

Summer Squash:   With a delicate flavor, these zucchini can be quickly sauteed or steamed with just a touch of oil or butter and some fresh herbs.  It also goes well shredded in a salad or baked into bread.  Stores best in plastic bag in fridge and wash before eating.

Mixed Hot Peppers: This is a spicy mix of cayenne, cherry bomb, serranos, poblanos, middle eastern long, and jalapeno peppers (see our website for photos of each).  Add a great kick to many summer meals and salsas.  Wear gloves when slicing to avoid getting the hot capsicum oil on your hands and remove seeds and membranes for less heat.  Store in crisper in fridge and wash before eating.

Green OR Red Bell Peppers:  These sweet and versatile peppers have an irresistible crunch are a great addition to salads, stir-fries, and are perfect for stuffing.  Green peppers turn red and become sweeter as they mature and some of you might just get some that are “sun-tanned” (or green with some red).   Store in crisper in fridge and wash before eating.

Tomatillos:  These beautiful self-packaged gems make an amazing green salsa and are a wonderful addition to tomato sauces:  dry roast in a hot pan, stirring occasionally, until rather soft.  Take care not to burn!  Store in bag in fridge and remove papery skins before use.  Check out this week's recipes for an easy way to enjoy your tomatillos fresh in a salad.

Caribe Potatoes: These smooth and creamy-textured spuds are great for mashing.  They have a gorgeous rosy skin, a snow white flesh and taste slightly sweet.  Store in fridge for best keeping and eat the skin for most nutrients.  Wash well before eating and enjoy!  Let us know which potato variety has been your favorite~