Recipes!īlistered Shishito Peppers (an indoor alternative to just throwing them on the grill!) What I'm making: Sliced radishes with butter & saltīRIERMERE FARM FRUIT SHARE - Yellow Peaches & NectarinesįRUIT STORAGE: Remove peaches from bag and ripen on the counter, not touching. Storage: In an airtight container in the fridge. What I'm making: Steamed Beans with Butter and Salt Wash very gently, spin dry and enjoy RIGHT AWAY! We harvested this by hand because it is so tender. Then sprinkle with salt (Maldon salt flakes are my favorite) and eat the whole thing (seeds and all) up to the stem. Grill until they are blistered and browned on the skin. Sorry for the caps, but if you don't prepare these properly, they're not very good. These are special peppers- not spicy, but once in a while you may get a slightly hot one! THEY MUST BE GRILLED OR SAUTEED (OR BROILED) and are EATEN WHOLE. They are ripe when fully red.įrom our friends at Hepworth Farms. Storage: On the counter (NOT IN THE FRIDGE). First no rain, then rain and cracked tomatoes. Please just cut out it out and laugh at the irony. We hate to dump them in the compost, so if the fruit looks to be in otherwise good shape, we are sending out some that may have slight cracks.

If you see some cracks in the tomatoes, I'm afraid that that's due to the rain last week. You should eat that the first day you get it! It will melt in your mouth. Please see below for important cooking instructions! And see my note on the VERY tender baby arugula. We've supplemented with some very special Shishito Peppers from a friend's Certified Organic farm in the Hudson Valley. Welcome to September! We're excited to put August behind us and start dreaming about fall harvests! We have a pretty good box this week for everyone.

Golden earthworm farm dressing