Tomatoes

Care & Storage

For Eating Fresh: Store at room temperature for a day or two, depending on how ripe they are - green tomatoes that are to be used green can be stored in your fridge.

To Freeze: Wash, remove blemishes, and cut into bite-sized pieces. (Tip: If you lay the pieces on a tray in the freezer before putting them in a container, then the pieces will freeze individually instead of in a large clump and can be used at different times instead of all at once.)

Availability 

August - October

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Varieties of Note

CHERRY TOMATOES:
Sun Gold Cherry (orange)
These are just so good that we’ve decided not to bother with any other cherries.

SALAD TOMATOES:
Premio (red)
Indigo Rose (deep purple/blue)
Violet Jasper (striped red and green)
Green Zebra (striped green and yellow)

SAUCE TOMATOES:
Juliet
With a lower water content and a higher flesh to seed ratio than most other tomatoes these are the way to go when making tomato sauce. Definitely worth seeking out.

FULL SIZED SLICING TOMATOES:
Paragon (red)
Red Brandywine (red heirloom)
Cosmonaut Volkov (red heirloom)
Pruden's Purple (red heirloom)
Pink Brandywine (pink heirloom)
Rose de Berne (pink heirloom)
Valencia (orange heirloom)
Goldie (orange heirloom)
Cherokee Purple (purple heirloom)

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Recipes

Tomato and Peach Salad
Adapted from nytimes.com

This may sound odd, but don’t knock it until you’ve tried it. 

3-4 fresh tomatoes, sliced into wedges
2-3 ripe peaches, sliced into wedges
½ a red onion, in thin slices, or less to taste
¼ cup chopped cilantro
¼ tsp red pepper flakes, or to taste (optional)
2-3 tbsp olive oil
1-2 tbsp lemon or lime juice
Salt and pepper to taste

Toss the tomatoes, peaches, onion, cilantro, and red pepper flakes. Dress with olive oil and lemon or lime juice. Season with salt and pepper.

A Chunky, Spicier, More Interesting Tomato Ketchup 
Adapted from The Joy of Pickling by Linda Ziedrich

10 lbs tomatoes, coarsely chopped
4 large onions, minced (about 4 cups)
4 sweet red peppers, chopped (about 2½ cups)
4 fresh hot peppers, such as jalapeno, minced
One 3-inch cinnamon stick, broken
1 tbsp whole yellow mustard seeds
2 tsp whole celery seeds
2 tsp chopped fresh ginger
1 tsp whole allspice berries
¼ tsp whole cloves
½ cup brown sugar
2 tbsp pickling salt
2 cups cider vinegar

Tie the spices in a spice bag or in a scrap of cheesecloth. Combine the spice bag and all the remaining ingredients in a large heavy pot. Bring the mixture to a boil, then simmer until thick, about 3 hours. Refrigerate and use within a few months, or ladle into half-pint mason jars, leaving ¼ inch headspace, and process for 15 minutes in a boiling-water bath.

Simple Marinara Sauce
This sauce will freeze well and be delicious throughout the winter. Feel free to get creative with additions to this simple recipe.

8 lbs of fresh tomatoes, coarsely chopped
1 cup extra virgin olive oil
12 cloves garlic, crushed slightly with the side of a knife
1 bunch basil, chopped
Salt and pepper to taste

Heat the olive oil over medium heat in a large saucepan. Add the garlic cloves and stir for just 30 seconds or so. Add the tomatoes and simmer, uncovered, until the sauce is thickened, about 10-15 minutes. Turn off the heat and add the basil, salt and pepper. Serve as is, or if you like, pass through a food processor or blender.

Tomatillos

Care & Storage

For Eating Fresh: Store at room temperature for a week or so.

To Freeze: Wash, remove any blemishes, and freeze. (Tip: If you lay the tomatillos on a tray in the freezer before putting them in a container, then they will freeze individually instead of in a large clump and can be used at different times instead of all at once.)

Availablity

August - October

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Recipes

Roasted Tomatillo Salsa
Adapted from The Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker

1 lb tomatillos, husked and rinsed
3 fresh hot green chili peppers (such as serrano or jalapeno), seeded and chopped
1 small clove garlic, minced (optional)
¼ cup water
1 small white onion, finely chopped, rinsed, and drained
3-4 tbsp chopped fresh cilantro
1 tsp salt
¾ tsp sugar

 Preheat the broiler. Line a baking sheet with aluminum foil and place the tomatillos in a single layer on the baking sheet. Broil until darkened and softened on one side, about 4 minutes; turn the tomatillos over and broil on the other side, 5 to 6 minutes more. Let cool completely. Place the roasted tomatillos and any juice that has accumulated around them in a blender or food processor along with the chilies and garlic. Coarsely puree, leaving the mixture a little chunky. Remove to a medium bowl and stir in the water, onion, cilantro, salt, and sugar. Thin with up to a ¼ more water if desired. Let the salsa stand for a few minutes before serving to allow the flavors to develop. 

Shallots

Care & Storage

For Eating Fresh (Cured): Store in a cool, dry, dark place for up to a month.

Availability

August - October

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Recipes

Lemon-Shallot Salad Dressing
By Sam Sifton, published in the New York Times 

2 tbsp lemon juice
1 tsp red wine vinegar
1 shallot, minced
1 tsp Dijon mustard
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Combine the lemon juice, vinegar, shallot, and mustard in a small bowl. Slowly whisk in the olive oil until the dressing emulsifies. Add salt and pepper to taste. Whisk again before dressing salad.

Asparagus and Shallots

1 lb asparagus
5-8 shallots, halved
2-3 tbsp olive oil plus 1/3 cup olive oil
2 tbsp balsamic vinegar
1 tbsp Dijon mustard
Salt and pepper to taste

Preheat the oven to 400° F. Arrange the asparagus and shallots in a rimmed baking sheet and drizzle with the 2-3 tbsp olive oil. Sprinkle with salt and pepper. Roast the asparagus and shallots for 12 to 15 minutes, until the thick end of the asparagus is tender when pierced with a fork or thin bladed knife. Remove to a platter. Whisk together the 1/3 cup olive oil, vinegar, and mustard and pour over the asparagus and shallots. Season with more salt and pepper as needed.

Pad Thai

Shallots are one of the key ingredients in authentic Pad Thai. Feel free to add any meat or vegetables to this recipe that you like. You should be able to find the tamarind paste and fish sauce in any good grocery store, but if you’re having trouble you may have to visit an Asian market. It will be worth it though, since the result will rival any Pad Thai you’ve had!

2 tbsp tamarind paste
½ tsp brown or white sugar (or cane sugar, if you have it)
2 tbsp rice vinegar
1½ tbsp fish sauce
Dash of light soy sauce
1 chopped fresh or dried chili, if you like it spicy (optional)
4-7 tbsp peanut oil
3 eggs
¼ tsp salt
½ lb tofu cut into 1-inch squares and pressed lightly between two paper towels
2 shallots, minced
3-4 cloves garlic, minced
1 lb cooked rice noodles (regular wheat pasta works too, in a pinch)
1 bunch scallions, chopped into 1 inch pieces
A few sprigs of cilantro
Chopped or ground roasted peanuts
Lime slices

In a small bowl, mix together a sauce of tamarind paste, sugar, rice vinegar, fish sauce, soy sauce, and optional chili. Set aside.

Heat a wok over high heat and add 3 tbsp peanut oil. Whisk together the eggs and salt, and pour into the peanut oil when it is hot but not quite to the smoking point. Allow the egg to bubble up around the edges, and then, using a wooden spoon, tip the wok one direction and push the egg mass in the other, allowing the uncooked eggs on top to run down to the center of the pan. Repeat in the other direction 2 or 3 times until the eggs are fully cooked through and then remove to a bowl. This whole process should take only about 2 minutes.

Add 1-2 tbsp of oil to the wok (enough to cover the bottom with about 1/8 inch), and when it is hot add the cubed tofu. Allow to cook without disturbing until lightly browned on one side, about 3 minutes (the secret to keeping tofu from sticking is not to try to move too early). Flip the cubes over and repeat on the other side. Remove to the same bowl as the egg.

If the wok is dry, add another 1-2 tbsp peanut oil and heat over high heat. Add the shallots and garlic and stir-fry quickly until browned, only about 1 minute. If you are adding any meat or vegetables, add to the pan at this point. Add the cooked noodles and toss until heated through. Add the tofu, egg, and scallions to the pan and toss quickly to distribute. Pour over the sauce and cook for 30 seconds more, enough to heat through but not enough to boil it off. Remove to bowls and garnish with cilantro, peanut, and lime slices.  

Scallions

Care & Storage

For Eating Fresh: Wash and store in a perforated plastic bag in your fridge's crisper for up to a week.

Availability

June - July

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Recipes

Ginger Scallion Noodles
Adapted from Momofuku by David Chang and Peter Meehan

Please, everyone, make ginger scallion noodles. They are one of our favorite summer meals - easy to prepare and easy to customize based on what's in season.

2 ½ cups thinly slices scallions
½ C finely minced peeled fresh ginger
¼ C grapeseed oil (or other neutral oil)
1 ½ tsp soy sauce
3/4 tsp sherry vinegar
3/4 tsp salt

Some sort of noodles (ramen, soba, or regular pasta)
Plus whatever else you want! Stir-fried or roasted veggies, tofu, pickled veggies, etc.

So, this is easy: Mix the sauce fixings in a bowl and let them stand for 20 minutes. Boil your noodles, drain, and toss with the sauce. Use about 6 tbsp of sauce per serving of pasta. Then top the noodles with anything you’d like. From our experience, this dish is begging for pan-roasted cauliflower (over high heat in a pan with some oil until the florets are slightly browned), sautéed eggplant and zucchini, and crispy pan-fried tofu. Super fresh cucumber pickles on top don’t hurt. Good news: it’s still amazing the next day, straight out of the fridge.

Radishes

Care & Storage

For Eating Fresh: Store unwashed in a perforated plastic bag in your fridge for up to a week.

Availability

May - July, September - November

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Varieties of Note

Red Round
Pink Beauty
French Breakfast
Easter Egg

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Recipes

Ten Minute Pickled Radishes
Adapted from Momofuku by David Chang and Peter Meehan 

One bunch radishes (about one pound), well scrubbed and cut into thin wedges through the root end
1 tbsp sugar
1 tsp kosher salt

Combine the radishes with the sugar and salt in a small mixing bowl and toss to coat with the sugar and salt. Let sit for 5 to 10 minutes. Taste the pickles. If they are too sweet or too salty, put them into a colander, rinse of the seasoning, and dry in a kitchen towel. Taste again and add more sugar or salt as needed. Serve after 5 to 10 minutes, or refrigerate for up to 4 hours.

Butter-Braised Radishes
From How to Cook Everything by Mark Bittman 

2 tbsp butter
1 tbsp canola or other neutral oil
1 pound radishes, more or less, trimmed
Salt and pepper to taste
¼ cup chicken, beef, or vegetable stock, or white wine
1 tbsp balsamic or other vinegar
1 tsp sugar
Minced fresh parsley leaves for garnish

Combine the butter and oil in a medium to large skilled that can later be covered; turn the heat to medium. When the butter melts, add the radishes and cook, stirring, until they are coated with butter, just a minute or two longer. Season with salt and pepper. Add the remaining ingredients, except the garnish, stir, and cover. Turn the heat to low and cook until the radishes are barely tender, about 5 minutes. Uncover and raise the heat to medium-high. Cook, stirring, until the radishes are glazed and the liquid is syrupy, another few minutes. Taste and adjust seasoning, garnish, and serve. 

Also, the French say to slice fresh radishes and put on toast with butter, but that's not our thing.

Hot Peppers

Care & Storage

For Eating Fresh: Store unwashed in your fridge for a week or two (if left outside of the fridge at room temperature, peppers will continue to ripen, but also tend to shrivel). 

To Dry: String peppers together with a needle and thread, then hang in a window or put in your oven at 100°F for 24 hours.

Availability

August - October

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Varieties of Note

Oh, the hot pepper. We love the color, shape, and flavor variety found in the pepper family so much. Here are this year’s varieties, listed in approximate order from least to most hot:

Ancho / Poblano – Called Poblano when green and Ancho when dried, these are relatively mild and used for roasting or stuffing. (1,500 Scoville units)
Hungarian Hot Wax – These large meaty peppers are mild enough that they can be thrown into a dish in large slices without overwhelming it.
Matchbox – Smaller and somewhat hotter then the Hungarian Hot Wax, but still relatively mild. Delicious chopped up in spicy omlets.
Jalapeño (5,000 Scoville units) - Make some delicious salsa.
Czech Black – A striking deep purple color, similar in flavor and spice to a jalapeño.
Bulgarian Carrot Chili
Serrano (20,000 Scoville units)
Cayenne (40,000 Scoville units)

(from here on down we recommend - from experience - wearing gloves while handling)

Red Thai & Yellow Thai - Very hot (75,000 Scoville units)
Red Mushroom - Very hot.
Habanero – Extremely hot (250,000 Scoville units).
Chocolate Habanero – Extremely hot.
Scotch Bonnet – Extremely hot (250,000 Scoville units)
Bhut Jolokia – One of the hottest peppers on record, also known as the Ghost Pepper. 1,000,000 Scoville units! Beware and please don't hurt yourself eating them - as a point of comparison, pepper spray (the weapon) measures approximately 2,000,000 on the Scoville scale.

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Recipes

Honeyed Jalapeño Ring Pickles
Adapted from The Joy of Pickling by Linda Ziedrich
Makes 8 half-pint jars 

2¼ lbs jalapeño peppers, cut into 3/16 inch rings and, if you like, seeded
24 whole black peppercorns
8 cloves garlic, sliced
2 tbsp mixed pickling spices
1 quart cider vinegar
2 tbsp honey
2 tsp pickling salt
4 tbsp olive oil

Divide the peppercorns and garlic evenly among 8 half-pint jars. Tie the spices in a spice bag or a scrap of cheesecloth and put it into a saucepan with the vinegar, honey, and salt. Bring the contents to a boil. Add the pepper rings and bring the contents back to a simmer.

Divide the peppers among the jars, and pour the hot liquid over them, leaving a little more than ½ inch headspace. Discard the spice bag. Pour about 1½ tsp olive oil into each jar and close the jars with two-piece caps. Process the jars for 10 minutes in a boiling-water bath. 

Peas

Care & Storage

For Eating Fresh Sugar Snap Peas: Store the pods unwashed in a perforated plastic bag in your fridge for up to a week, but please eat them quickly - they're just better that way.

For Eating Fresh Shelling Peas: Store the pods in your fridge for up to a week. Shell the peas when you're ready to cook them.

To Freeze: Shell and then blanch for 2 1/2 minutes in boiling water. Cool immediately.

Availability

May - June

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Varieties of Note

Shelling Peas
Removing the peas from the inedible shells may be time consuming, but it is well worth it to have fresh peas. They are dramatically better then those that come frozen or from a can! If you want to put peas up for beyond the all-too short season when they are available these are ones to use. 

Snow Peas
With sweet pods and underdeveloped peas, these are used whole in stir-fries, salads, or sautés.

Sugar Snap Peas
The best of both worlds! Edible pods and large sweet peas. Delicious in any form, but good luck getting them home from the market without eating them all on the way! 

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Recipes

Sesame Snap Peas

1 lb sugar snap peas
1-2 tsp sesame oil (or to taste)
1 tsp black sesame seeds
Coarse salt
2-3 fresh radishes (optional)

Remove strings from peas and toss with sesame oil and seeds. If using radishes, slice into thin rounds and toss with peas. Sprinkle with salt to taste. 

Parsley

Care & Storage

For Eating Fresh: For short-term storage (1-2 days) snip the ends of the stalks and place them in cup of clean water. Refresh the water as needed. You can also store parsley in a perforated plastic bag in your fridge for up to a week. 

To Dry: Bundle the stalks with a rubber band and hang upside down in a warm, dry, dark place. Once dry, store herbs in an airtight container in a dark place.

To Freeze: Wash, drain, and chop the parsley. (Tip: Ice trays make good herb freezing containers. They provide ready-made single meal servings.)

Availability

July - November

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Recipes

Zhoug Chili Paste

1 bunch cilantro
1/2 bunch parsley
2 hot green chilis, coursely chopped
1/2 tsp ground cumin
1/2 tsp ground cardamom
1/4 tsp ground cloves
1/8 tsp sugar
1/4 tsp salt
1 clove garlic, crushed
2 tbsp olive oil
2 tbsp water

Blend all ingredients in food processor until it forms a course paste. Should be HOT!

Lemongrass

Care & Storage

For Eating Fresh: Chop off the reedy bit at the top and the tough part at the bottom, leaving about six inches in the middle, then strip down the tough outer layers. Store in a plastic bag in your fridge for up to a month.

To Freeze: Freeze lemongrass as is in a bag or container.

Availability

August - October

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Recipes

Green Curry Paste
Adapted from Real Thai by Nancie McDermott 

1 tbsp whole coriander seed
1 tsp whole cumin seed
5 whole peppercorns
3 stalks fresh lemongrass
¼ cup coarsely chopped cilantro leaves and stems
1 tbsp coarsely chopped fresh ginger
1 tsp finely minced lime peel
3 tbsp coarsely chopped garlic
2 tbsp coarsely chopped shallot
½ cup fresh green Thai chilies
1 tsp salt

Place the coriander seed in a small skillet and dry-fry over medium heat until slightly darkened and fragrant, 3-5 minutes. Transfer to a small bowl to cool. Repeat with the cumin seed. Combine the roasted spices and peppercorns and grind to a fine powder in a mortar or spice grinder. Trim the lemongrass, discarding grassy tops and cutting away hard root section. Slice each stalk crosswise very thinly, and then chop finely. Place in a large heavy mortar. Add the cilantro, ginger, and lime peel. Pound until the ingredients are broken down, scraping down the sides often. Add the garlic and shallot and continue pounding until a moist, fragrant paste forms. Add the chilies, then the ground spices, salt, and shrimp paste, and grind well. If you don’t have a large mortar, you can use a food processor instead, though the pounding and grinding of a mortar is preferable to the chopping action of a food processor;

Kale

Care & Storage

For Eating Fresh: For short-term storage (1-2 days) snip the ends of the stalks and place them in cup of clean water. Refresh the water as needed. For longer-term storage, a week or so, put the kale in a perforated plastic bag in your fridge.

To Freeze: Wash and then blanch for 3 minutes in boiling water. Cool immediately.

Availability

June - November

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Varieties of Note

Winterbor
Redbor
Beira
Red and White Russian
Red and White Russian Kale are essentially the same in terms of texture and flavor, but have slightly different growing habits. This makes them excellent companions throughout the growing season, as one is often doing better then the other depending on conditions. Both have a light leaf that cooks quickly and is excellent lightly sautéed or raw in salad.
Lacinato
Lacinato Kale, also known as Toscano, or Dinosaur Kale, is a traditional Italian variety with a firm leaf and lower water content then many other varieties. As a result it is the best variety for kale chips and also excellent in soup.

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Recipes

Toasted Kale Salad
Adapted from Super Natural Every Day by Heidi Swanson

1/3 C olive oil
1 tsp sesame oil
2 tbsp soy sauce, tamari, or shoyu
1 bunch winterbor kale
1 1/2 C unsweetened large-flake coconut (or 1/2 C finely shredded coconut)
2 C cooked farro or other whole grain (optional)

Prehead the oven to 350 degrees. In a small bowl wisk together the olive oil, seasame oil, and soy sauce. Put the kale and coconut in a large bowl and toss with about two-thirds of the sauce mixture. Spread the kale evenly across a baking sheet and bake until the coconut is deeply golden brown - about 20 mintes. Mix occassionally if kale is baking unevenly.  Remove from the oven and transfer back to the bowl, mix in more sauce if needed. Toss with grain and serve warm.

Kale Chips

This works best with lacinato kale since it contains the least water, but you can use any other variety of kale as well, as long as you remove thick stems first. 

1-2 pounds of kale
2-3 tbsp olive oil
Salt and freshly ground pepper

Preheat oven to 350° F. Wash kale and remove stems larger then 1/8 inch thick. Chop coarsely and place on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper to taste. Place in the oven and cook, stirring frequently, until kale is dried and crispy, about 10 minutes. Sprinkle with more salt as needed.

Kale and Potato Soup
From How to Cook Everything by Mark Bittman

1 large baking potato, cut into eighths
1 clove garlic, lightly smashed
5 cups chicken, beef, or vegetable stock or water, preferably warmed
About 3 cups roughly chopped kale leaves (stripped from the stalks and well rinsed before chopping)
1 tsp fresh marjoram or oregano leaves or ½ tsp dried marjoram or oregano
1 bay leaf
Salt and freshly ground black pepper to taste

Combine the potato, garlic, and 2 cups of the stock or water in a medium saucepan and turn the heat to medium-high. Cook until the potato is soft, about 15 minutes; cool slightly. At the same time, cook the kale in the remaining stock or water with the marjoram and bay leaf until tender, about 10 minutes. Remove the bay leaf. Puree the potato, garlic, and stock or water together; the mixture will be thick. Stir it into the simmering kale, season with salt and pepper, and heat through. Serve immediately. 

Ginger

Care & Storage

For Eating Fresh: Store as is in your fridge for up to a month. Ginger may turn rubbery after a few weeks, but it is still delicious to eat (remove any hardened scales before eating).

To Freeze: Peel ginger and freeze it in chunks. Take out and grate / cut up as needed.

Availability

September - October

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Recipes

Ginger Scallion Noodles
Adapted from Momofuku by David Chang and Peter Meehan

2 ½ cups thinly slices scallions
½ C finely minced peeled fresh ginger
¼ C grapeseed oil (or other neutral oil)
1 ½ tsp soy sauce
3/4 tsp sherry vinegar
3/4 tsp salt

Some sort of noodles (ramen, soba, or regular pasta)
Plus whatever else you want! Stir-fried or roasted veggies, tofu, pickled veggies, etc.

So, this is easy: Mix the sauce fixings in a bowl and let them stand for 20 minutes. Boil your noodles, drain, and toss with the sauce. Use about 6 tbsp of sauce per serving of pasta. Then top the noodles with anything you’d like. From our experience, this dish is begging for pan-roasted cauliflower (over high heat in a pan with some oil until the florets are slightly browned), sautéed eggplant and zucchini, and crispy pan-fried tofu. Super fresh cucumber pickles on top don’t hurt. Good news: it’s still amazing the next day, straight out of the fridge.

Garlic Scapes

Care & Storage

For Eating Fresh: Store the scapes in a perforated plastic bag in your fridge for up to two weeks.

Availability

June

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Recipes

Garlic Scape and Basil Pesto

2 loosely packed cups fresh basil leaves, big stems discarded
1 bunch garlic scapes
Salt to taste
2 tablespoons toasted almonds or walnuts
1/2 C olive oil
1/2 C grated parmesan cheese (unnecessary but acceptable!)

Combine dry ingredients and half the oil in the food processor or blender, and blend while adding more oil slowly, until the pesto is the desired consistency.

The thing about pesto is that it is infinitely adaptable and customizable, so experiment.  Smoother or more dry, stronger garlic or more salt, cheese or no cheese, etc. Then, once you’ve developed a ratio that suits you, make a big batch and freeze it for winter - nothing beats winter like a steaming bowl of pesto, straight from summer.

Fennel

Care & Storage

For Eating Fresh: Remove the tops and store in a perforated plastic bag in your fridge. Don't throw the tops away though - they're delicious chopped up in salads, or as an herb on fish.

Availability

September - October

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Recipes

Braised Fennel with Onions and Vinegar
From How to Cook Everything by Mark Bittman

This makes a fine pasta sauce, thinned with a little of the cooking water.

¼ cup olive oil
1 cup chopped onion
1 tbsp minced garlic
2 bulbs (about 1½ pounds) fennel, trimmed and thinly sliced
½ cup chicken or vegetable stock, or dry white wine, or water
Salt and freshly ground black pepper to taste
1 tbsp minced fresh marjoram or oregano leaves or 1 tsp dried marjoram or oregano
1 tbsp sherry, balsamic, or other flavorful vinegar

Place the oil in a medium skillet or casserole that can later be covered and turn the heat to medium. Add the onion and cook, stirring, until it softens, about 5 minutes. Add the garlic and fennel and cook, stirring occasionally, for about 5 minutes. Add the liquid, salt, and pepper and cover; turn the heat to medium-low. Cook until the fennel is just about tender, another 5 to 10 minutes, then uncover. If the mixture is very wet, raise the heat a bit to evaporate most but not all of the liquid. Stir in the herb and the vinegar, taste and adjust seasoning, and serve.

Eggplants

Care & Storage

For Eating Fresh: Store eggplants in a cool place outside of the fridge, but don't wait too long to eat them. If you must, you can put them in the fridge for a week or so, but they wont be as tender when you cook them. 

To Freeze: Wash the eggplants, remove any blemishes, and cut into pieces. Blanch for 5 minutes in boiling water (to preserve color, dissolve 4 teaspoons of salt per gallon of boiling water). Cool immediately. (Tip: If you lay the pieces on a tray in the freezer before putting them in a container, then the pieces will freeze individually instead of in a large clump and can be used at different times instead of all at once.)

Availability

July - September

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Varieties

ITALIAN 
Black Beauty, Rosa Bianca, White
The Italian eggplants are the most widely used in traditional American, European, and Middle-Eastern cooking.  Use these for baking, roasting, grilling, eggplant parmesan, and baba ganoush. These eggplants may have a characteristic bitterness, which can be drawn out by salting cut pieces and allowing them to drain in a colander for about half-an hour. Pat dry with a towel before proceeding after salting, and be aware that your recipe may not require more salt then you’ve already added through this process. Rosa Bianca is an especially stricking variety, with gorgeous pink coloration and an unusual shape that results in scalloped rounds if sliced horizontally. We find that Rosa Bianca also has a particularly creamy consistency and sweetness to the flavor.

JAPANESE 
Light Purple, Dark Purple, Kyoto Egg
The Japanese eggplant varieties are more tender and less bitter than their Italian counterparts; there’s no need to salt or peal these. They cook more quickly as well, so choose these for stir-fries and sautés. Slice the longer banana-shaped varieties just once or twice lengthwise before grilling or broiling.  

THAI
Purple Thai
Thai eggplants have a very firm flesh that is especially well suited to soaking up the sauces and broths of Thai and Indian cooking without disintegrating. Perfect for curries.

BABY 
Fairy Tale, Calliope
Sweet, tender, flavorful, and creamy, Fairy Tale are the best eggplants we’ve ever tasted. They cook quickly, and don’t need to be salted or pealed. Throw them whole or sliced once into stir-fries, sautés, or skewered on the grill. The baby eggplants are also the best for pickling. 

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Recipes

Lebanese Pickled Eggplant Stuffed With Garlic
Adapted from The Joy of Pickling by Linda Ziedrich
Makes 1 quart 

1¼ lb 3- to 4-inch-long eggplants
1 garlic head, cloves separated, peeled, and crushed
1 tbsp plus 1 tsp pickling salt
½ tsp cayenne
1 cup plus 2 tbsp red wine vinegar, plus more if needed
1 cup plus 2 tbsp water

Steam the eggplants for 5 to 8 minutes, or until they are tender but not mushy. Let them cool. Mix the garlic with 1 tbsp salt and the cayenne. Using the tip of a knife, slit each eggplant once lengthwise, cutting most of the way through. Stuff the eggplants with the garlic mixture. Pack the eggplants into a quart jar.

Combine the vinegar, water, and remaining 1 tsp salt in a small saucepan. Bring to a boil, stirring to dissolve the salt. Let cool. Pour the liquid over the eggplants, and top the jar off with a little more vinegar, if necessary. Refrigerate for 1-2 weeks before eating. The pickles will keep, refrigerated, for a couple months. 

Greek Eggplant Dip
From Vefa’s Kitchen

2 lbs eggplant
¼ tsp salt, plus extra for sprinkling
2-3 garlic cloves, finely chopped
½ cup olive oil, plus extra for sprinkling
4 tbsp red wine vinegar (more or less)
2 tbsp chopped fresh parsley
1 mild green bell pepper, seeded and chopped
1 tomato, seeded and chopped

Preheat the broiler or light the barbecue. Broil or grill the eggplants whole, turning frequently, until the skins are charred and the flesh is softened. (Cooking over charcoal gives the salad a pleasant smoky flavor.) Remove from the heat and hold each eggplant briefly under cold running water until cool enough to handle, then peel immediately. Do not allow the unpeeled eggplants to cool completely or the flesh will turn black. When peeled, put them into a strainer and let cool completely. Chop the eggplant flesh and transfer to a bowl. Add the salt and garlic. Beating constantly with an electric mixer on medium speed, gradually add the oil, a few drops at a time, then in a slow steady thin stream until all of it has been absorbed. Continue beating and gradually add vinegar to taste, a little at a time. Transfer to a serving dish, cover, and chill in the refrigerator. Garnish with parsley, chopped bell pepper, and tomato. Sprinkle with a little salt and olive oil and serve with crackers or crudités.

Dill

Care & Storage

For Eating Fresh: For short-term storage (1-2 days) snip the ends of the stalks and place them in cup of clean water. Refresh the water as needed. You can also store dill in a perforated plastic bag in your fridge for up to a week. It may wilt a little, but we promise it will still taste good. 

To Dry: Bundle the stalks with a rubber band and hang upside down in a warm, dry, dark place. Store dried herbs in an airtight container in a dark place.

Availability

June - October

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Cucumbers

Care & Storage

For Eating Fresh: You can store cucumbers in your fridge's crisper, but we recommend not waiting too long to eat them - they dry out and shrivel after four or five days. They do not store well once they have been cut.

Availability

June - July

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Recipes

Refrigerator Pickles
Makes enough for 5 quart jars. These will be delicious after as few as three days, and will keep up to two months in the refrigerator.

8 lbs of cucumbers
5 tbsp salt
1 bunch fresh dill, chopped coarsely
1 1/4 tsp peppercorns
2 1/2 tsp mustard seed
2 heads garlic
White vinegar

Cut cucumbers into spears and place in a large bowl along with the dill. Sprinkle with salt, mix, and let them sit for 30 minutes. Pack cucumber spears into jars. To each jar add 1 or 2 squeezed garlic cloves,  1/4 tsp pepper corns, and 1/2 tsp mustard seed. Pour white vinegar into the jar until the liquid comes up about 1/3 of the way, then fill the jar to the top with cold water. Screw on lids and shake the jars to mix. Refrigerate.

Ten Minute Pickles
Adapted from Momofuku by David Chang and Peter Meehan 

2 small or 1 large cucumber, cut into 1/8-inch-thick slices
1 tbsp sugar
1tsp kosher salt

Combine the cucumbers with the sugar and salt in a small mixing bowl and toss to coat with the sugar and salt. Let sit for 5 to 10 minutes. Taste the pickles. If they are too sweet or too salty, put them into a colander, rinse of the seasoning, and dry in a kitchen towel. Taste again and add more sugar or salt as needed. Serve after 5 to 10 minutes, or refrigerate for up to 4 hours.

Mom's Magic Cucumbers
Contributed by Deborah Kanter 

6 cups cucumbers, skin on and sliced very thin
3 small Vidalia onions, sliced thin
1 3/4 cup sugar
2 tablespoons salt
1 cup cider vinegar

Combine sugar, salt and vinegar in a small bowl. Pour over cucumbers and onions. Let stand several hours for best flavor. Divine when refrigerated and eaten cold on a hot day!

Collards

Care & Storage

For Eating Fresh: For short-term storage (1-2 days) snip the ends of the stalks and place them in cup of clean water. Refresh the water as needed. For longer-term storage (one to two weeks), put the collards in a perforated plastic bag in your fridge.

To Freeze: Wash and then blanch for 4 minutes in boiling water. Cool immediately.

Availability

June - July, September - November

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Recipes

Double Garlic Collards
Adapted from How to Cook Everything by Mark Bittman 

1 bunch collards with stems over ¼ inch thick removed, coarsely chopped
¼ C olive oil
¼ C thinly sliced garlic, plus 1 tsp minced garlic, or more to taste
½ tsp crushed red pepper flakes, or to taste
Salt and pepper to taste
½ cup chicken, beef, or vegetable stock, or water
Lemon wedges 

Place olive oil in a large, deep saucepan. Add ¼ cup of sliced garlic, pepper flakes, salt, and pepper, and cook over medium-high heat for about 1 minute. Add the collards and the stock or water. Cover and cook over medium-high heat for about 5 minutes, or until the greens are wilted and just tender but still firm. Uncover the greens and continue to cook, stirring, over medium-high heat, until the liquid has all but evaporated and the greens are quite tender. Season with salt and pepper. Add the remaining minced garlic, cook for 1 minute more, and serve, with lemon wedges.

Cilantro

Care & Storage

For Eating Fresh: For short-term storage (1-2 days) snip the ends of the stalks and place them in cup of clean water. Refresh the water as needed. You can also store cilantro in a perforated plastic bag in your fridge for three or four days. 

To Dry: Bundle the stalks with a rubber band and hang upside down in a warm, dry, dark place. Store dried herbs in an airtight container in a dark place.

To Freeze: Wash, drain, and chop the cilantro. (Tip: Ice trays make good herb freezing containers. They provide ready-made single meal servings.)

Availability

June - October

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Recipes

Zhoug Chili Paste

1 bunch cilantro
1/2 bunch parsley
2 hot green chilies, coarsely chopped
1/2 tsp ground cumin
1/2 tsp ground cardamom
1/4 tsp ground cloves
1/8 tsp sugar
1/4 tsp salt
1 clove garlic, crushed
2 tbsp olive oil
2 tbsp water 

Blend all ingredients in food processor until it forms a course paste. Should be HOT! Use on eggs, sandwiches, anything. It's shockingly good.

Cilantro Pesto
Adapted from Real Thai by Nancie McDermott
Use as a sauce for shrimp, fish, or chicken, or toss it as you would basil pesto with pasta or new potatoes.

1 tsp whole or freshly ground peppercorns
2 tbsp coarsely chopped fresh cilantro leaves, stems and roots
2 tbsp coarsely chopped garlic

If using whole peppercorns, crush to a fine powder using a mortal and pestle or a spice grinder. Combine the pepper, cilantro and garlic and work into a fairly smooth paste in the mortar or in a small blender or food processor. If you use a blender or food processor, you may need to add a little oil or water to ease the grinding. 

Chinese Broccoli

Care & Storage

For Eating Fresh: Wash and store in a perforated plastic in your fridge's crisper for up to a week. Please eat the stalks, leaves, and florets - it's all delicious.

Availability

May - July, September - October

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Recipes

Pad Siew
Adapted from Pok Pok by Andy Ricker
Serves one as a one-plate meal. To make more double or quadruple the ingredients, but cook each batch separately.

1½ tsp plus 1 tbsp vegetable oil
1 tsp plus 1 tbsp clove garlic, minced or crushed in a mortar
4 oz boneless pork loin, chicken breast, or tofu, thinly sliced into bite sized pieces
½ tsp Thai fish sauce
¼ tsp plus 1 tsp sugar
6 oz fresh wide, flat, rice noodles (look in the refrigerated section of Chinese and Southeast Asian markets. You may find uncut sheets, which you’ll have to unfold and slice yourself)
1 tsp soy sauce
1 tsp Thai black soy sauce
Small pinch ground pepper
1 large egg
2 oz Chinese broccoli, coarsely chopped

Heat a wok over very high heat and add the 1½ tsp oil. When it begins to smoke lightly, add the 1 tsp garlic, remove the wok from the heat, and let it sizzle, stirring, about 15 seconds. Put wok back on heat, add the pork, chicken, or tofu and stir well. Add the fish sauce and ¼ tsp sugar. Stir and flip ingredients until cooked through, just about one minute. Transfer to a bowl and set aside.

Prepare the noodles by microwaving them briefly or dunking in boiling water for just a few seconds until they are a pliable enough to separate without crumbling. Slice into 1 inch strips, if you have uncut sheets. Drain well before proceeding.

Combine the soy sauces, sugar, and pepper in a small bowl and stir well. Wipe out the wok and heat it over very high heat, adding 1 tbsp oil. When it begins to smoke lightly, crack in the egg. It should spit and sizzle violently and the whites should bubble and puff. Cook without disturbing until the egg turns light golden brown at the edges, about 30 seconds. Flip the egg and push it to one side of the wok. Add the noodles and cook for 15 seconds, prodding and stirring lightly so they don’t clump. Add the garlic and cook for 15 seconds, stirring to break up the egg and noodle slightly. Add the Chinese broccoli and stir-fry until the leaves just begin to wilt, about 15 seconds. Add the reserved pork, chicken, or tofu. Add the soy sauce mixture, adding a splash of water if necessary to make sure nothing is left behind in the bowl. Stir-fry, letting the egg break up, until noodles have absorbed the liquids, about 1 minute. Transfer to a plate and serve immediately. 

Rainbow Chard

Care & Storage

For Eating Fresh: For short-term storage (1-2 days) snip the ends of the stalks and place them in cup of clean water. Refresh the water as needed. For longer-term storage, put the chard in a perforated plastic bag in your fridge for up to a week.

To Freeze: Wash and then blanch for 3 minutes in boiling water. Cool immediately.

Availability

June - November

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Recipes

Moroccan Spiced Swiss Chard and Chickpeas
Adapted from Vegetarian Cooking for Everyone by Deborah Madison

1 large bunch chard
3 cups cooked (or canned) chickpeas
6 garlic cloves, coarsely chopped
Salt
2 tsp paprika
2 tsp whole black peppercorns
1½ tsp ground cumin
½ tsp turmeric
3 tbsp olive oil
¼ cup chopped cilantro
2 tbsp chopped parsley
1 onion, chopped
1 bell pepper, diced into ½ inch squares
¼ tsp dried thyme
1 small dried red chili
4 tomatoes, diced

Steam the chard until wilted, then chop coarsely and set aside. Pound the garlic in a mortar with ½ tsp salt until smooth or mince it with a knife. Add the dried spices, 1 tsp oil, 2 tbsp cilantro, and the parsley. Pound until a rough paste is formed. Heat the remaining oil in a large skillet over medium-high heat. Add the onion, pepper, thyme, and dried chili. Cook for 7 minutes, then stir in the garlic paste, chickpeas, and ½ cup water. When the onion is soft, add the tomatoes, greens, ½ tsp salt, and another ½ cup water. Reduce the heat to low and simmer for 5 minutes. Stir in the remaining cilantro and serve.