In this Week's Box

When this box gets home, put the peppers in the crisper drawer; they don’t need a bag. Tomatoes go on the counter. Chinese cabbage, broccoli, and carrots get bags in the crisper drawer. Onions and garlic go in a cool dry place.

Red Pepper – Some nice, ripe peppers in a rough pepper year. Enjoy!

Jalapeno Pepper – These are the hot ones, but ours are not too hot. Cooking does mellow the spice.

Tomatoes from the Greenhouse

Sungold Cherry Tomatoes

Paste and Saladette tomatoes – As have many Upper Midwest growers this year, we’ve had a dickens of a time with this crop. A disease called speck seems to be endemic in the region, causing small black spots that turn into zones of decay. Very frustrating. Use these soon.

Chinese Cabbage - More closely related to turnips than to western cabbages, light and lettuce-y Chinese Cabbage has a mild flavor and delicate leaves. I like it cooked, or sliced into thin ribbons and dressed with a dressing of cider vinegar, sugar, and toasted sesame oil.

Yellow Onions – Mostly cured, but not fully. These will keep fine in a dry, cool, dark place (those are listed in the order of importance) for several weeks, but don’t try to hold onto them too long.

Garlic

Purple Broccoli – Purple broccoli will lose its color when you boil it, so you might try to use it raw or with dry heat; on the other hand, it tastes great treated just like broccoli.

Carrots