Sungold Cherry Tomatoes – Also known as tomato candy they’re so sweet!
Storage: On the counter. Uses: Raw/Cooked When to use: Now!

Red Tomatoes – The secret to a good tomato is letting it ripen! This variety needs to sit out on your counter (in a dry spot) until the flesh turns a deep red all over. Then eat. DO NOT REFRIGERATE TOMATOES! It will cause the flesh to become mealy and the flavor to disappear.
Storage: On the counter. Uses: Raw/Cooked When to use: When they are a deep red all over.

Parsley – Make a parsley salsa verde with this bunch. You can use it on sandwiches, pasta, fish, poultry or best yet…potato salad!
Storage: In airtight storage in the refrigerator. Uses: Raw When to use: Within 5 days.

Yellow Watermelon – First red, now yellow! These are fragile, so please handle them carefully. If they crack, you can still eat them as long as they smell good. (You’ll know.). Store them in your fridge!
Storage: In the refrigerator. Uses: Raw When to use: Within 5 days.

Cucumber – We are just about finished up with this cucumber planting. Can you believe that we’ve been harvesting from the same planting this whole time? Yeah, these cukes have rocked out. But after this we’ll give you a break.
Storage: In airtight storage in the refrigerator. Uses: Raw When to use: Within 5 days.

Red Potatoes – There’s nothing better than freshly harvested potatoes. Their water content is high so it takes less time for them to cook. I recommend using them to make a summer potato salad!
Storage: In a cool (not cold), dark place. Uses: Cooked When to use: Within 2 weeks.

Green Beans – We’re harvesting from a new planting. Summer growing is tough, so it’s nice to have these green beans to round out the shares.
Storage: In airtight storage in the refrigerator. Uses: Cooked When to use: Within 3 days.

RECIPES

Parsley Salsa Verde
New Potato Salad with Parsley & Vinaigrette
No-Cook Fresh Tomato Sauce
Minty Watermelon Cucumber Salad