This Week’s Share
|Beets, Kestrel Red||3 pounds||1 1/2 pounds|
|Escarole||2 heads||1 head|
|Eggplant, Italian Bell||4 or 2 each||2 or 1 each|
||2 bunches||1 bunch|
|Onions, Cabernet Red||2 each||1 each|
|Sweet Peppers||6 each||3 each|
|Summer Squash||on rotation||on rotation|
|Tomatoes, Slicing||2 pounds||1 pound|
- Escarole: A member of the chicory family, escarole is a broad-leaved endive with broad, pale green leaves that look similar to a leafy butter lettuce. It is less bitter in flavor than the other varieties in the chicory family. Escarole can be eaten lightly cooked or raw in salads. The outer and darker green leaves have a stronger flavor that lend better to cooked dishes, and the inner and lighter green leaves have a more mild flavor great for fresh salads.
- Eggplant: Get in your last round of eggplant parmesan, because this will be the last week for both eggplant and tomatoes in your share this season.
- Sweet Peppers: The sweet peppers in your share this week are a Stocky Red Roaster, great for eating fresh, sauteed, and of course roasted as the name implies.
- Tomatoes: It’s been a long (we started back in July!) and delicious season of tomatoes. Enjoy your last round this week in your share and make way for fall crops.