Week 7 of the Redfearn CSA includes (beginning in the top left of the pictured large share): Tomatoes, Basil, Sweet Bell Peppers, Eggplant, Garlic bulbs, Candy Onions, and CHOICE of Beet bunch OR Carrot Bunch OR Zucchini/ Cucumber (2 zucchini or cucumbers counts as 1 item). On the choice: Small shares choose 1, Large shares choose 2, any combination beets/ carrots/ zucchini.
Sweet peppers: Store in plastic bag, in refrigerator. Meal idea: sauté sliced candy onions and sweet pepper for a tasty Philly Cheese Sandwich or Fajitas. Stuffed peppers are also a favorite main dish at our house; zucchini/ yellow squash can also be stuffed using the same recipe.
Tomatoes: Store at cool room temperature, in a single layer if possible, NOT in a plastic bag. Let tomatoes ripen at room temperature. Here is a website that gives many different Tomato Salad Ideas. This Roasted Tomato Tart recipe is a favorite of mine. Another favorite is Ricotta- Stuffed Tomatoes or these Parmesan Tomatoes. Here are additional tomato recipes: Fresh Tomato Pie, Caprese salad, Tomato Basil Chicken
Basil: To keep basil fresh, trim the stems and place them in a glass or jar of water, just like cut flowers. Loosely cover it with a plastic bag and leave it on the counter. Although certain herbs, such as parsley and cilantro, can be stored this way in the fridge, basil does better at room temperature. Here are some ways to use basil: top sliced tomatoes with chopped basil and olive oil, make Pesto, or use to season italian dishes. If you need to preserve basil leaves; it can be pureed with olive oil and frozen (in ice cube trays or small plastic bags. For more detailed instructions for preserving basil, click here.
Eggplant: Store in plastic bag in the refrigerator, but use quickly, because eggplant doesn’t store well. The best tip I have for tasty eggplant is to salt and drain the prepared (sliced, cubed, etc) eggplant for at least 20-30 minutes before cooking (this takes away any bitterness and also, helps the eggplant to absorb less oil during cooking). Here’s a page with detailed instructions about eggplant preparation and recipes: Fine Cooking: How to cook Eggplant. Eggplant can be sauteed, grilled or roasted. It is great combined with zucchini and other vegetables and grilled for a summer side dish. For eggplant recipes from Italy to China, check out these: Global Eggplant Recipes.
Onions: store at cool room temperature.
Garlic: store at cool room temperature.
CHOICE of Beets, Carrots or Zucchini/ Cucumbers (small shares choose 1, large shares choose 2):
Beets: Store in plastic bag in the refrigerator. I wouldn’t peel these beets since they are smaller. My normal method of fixing beets is simply to trim off the root end and the top of the beet, wash well and cut into uniform pieces or leave whole, drizzle with olive oil and salt and pepper and roast (covered with foil) at 400- 425 until beets can be easily pierced with a sharp knife. Here is a compilation of recipes: Huffington Post Beet Recipes (we have enjoyed recipe #4, French Peasant Beets). Beets make a great addition to salad, as in this Beet salad with Goat Cheese (I usually roast the beets whole, covered in foil until tender, instead of boiling the beets).
Carrots: Cut the carrot greens off the carrot (roots) and store separately (this is important, otherwise the greens will pull moisture from the carrot root). The carrot greens can be stored in a plastic bag wrapped with a damp paper towel to use in Carrot top Soup. Store the carrots in a tightly wrapped plastic bag in the refrigerator. In addition to eating raw or steaming or boiling, here are a couple other recipe ideas: Smitten Kitchen’s Carrot Salad with tahini and chickpeas or Carrot Cake (Smitten Kitchen’s recipe).
If you would like more recipe ideas, I have a pinterest board devoted to CSA vegetable recipes: http://www.pinterest.com/sheriredfearn/csa-veggies-recipes/