In this Week's Box

When you get this box home, everything goes in plastic bags in the crisper drawer except the tomatoes.

Italian Parsley - Flat-leaved Italian Parsley has been a mainstay of European cooking for two thousand years – in ancient Rome, it was synonymous with celery, and used as a vegetable. A little parsley lightens up almost any dish, and is almost guaranteed to turn you into a good cook!

Red Russian Kale

Lettuce Mix

Fresh Shallots – as we wait for the onions to continue sizing up, we decided to harvest some fresh shallots this week. I’m using these anywhere a recipe calls for garlic or onions. On Saturday, I dressed some with olive oil and threw them on the grill for about ten minutes to soften and char the outsides, then extracted the flesh for a delicious side dish. (By the way, shallots aren’t really a middle-point between garlic and onions as some people claim. They have a more delicate texture and a more subtle flavor than onions, and will dissolve away more than an onion will.)

Sungold Cherry Tomatoes

Round Red Tomatoes – the round reds are coming on strong now, and they have been delicious so far. I really like these best just sliced (I use a sharp bread knife) and lightly salted. Dad likes them without salt, and ate one a day like an apple throughout his entire competitive triathlete period.

Broccoli

Golden Zucchini

Carrots

Cucumbers – we got these into most, but not all, of the boxes this week. We tried to pump you up with some more tomatoes if you didn’t get a cucumber.