What's In The Boston Box?

DiStribution WEek #10

Every other week shares/Senior pick up on odd weeks.

this is the box that will be available
at our Boston Distributions on Thursday

Lettuce: We’re into our summer varieties that withstand high temperatures. There is a light red one this week and curly green. We are looking at a gap in lettuce maybe starting next week or the following as we wait for our next planting to size up.

White onions: More of these sweet and crunchy onions great for fresh eating or cooking.

Beets: Some tasty red beets to steam, bake or roast. These will sore great in your fridge when wrapped in an air tight bag.

Sweet peppers: This week Italian frying and green bells. These are both sweet and great for cooking.

Watermelons: This variety is called Sugar Baby. They have a red flesh and are sweet as can be. The rinds are thicker than the orange melons so we shouldn’t have trouble with cracking this week.

Sweet Corn: The first of the sweet corn is in. Just shuck it, boil a pot of water, turn off the burner and drop it in. Give it a few minutes and then pull it out of the hot water and butter and salt it. Delish! Just a note on corn worms, corn worms happen since we don’t spray. If they really gross you out, chop the tops of your ears where they tend to reside before you shuck it.

Tomatoes (not pictured): These tomatoes are from our high tunnels that are starting to produce in quantity. They are early and growing in our limited covered space so we just get a few for now to tide us over until our field tomatoes get cranking in August. You will see some of them have orange colored shoulders around where they attached to the stem. This is called shouldering and is a physiological issue partly due to sun burn and hot conditions but I haven’t totally figured out how to resolve the issue. They are still delicious though so go ahead and eat them, just don’t wait for them to fully turn red as they probably won’t.

Swiss chard: We have some beautiful chard right now. This is great sautéed or cooked in recipes. It is similar to Swiss chard but a little hardier and in pretty colors.

Eggplants: This week you may receive long and skinny Asian types or the fatter Italian type. Both are delicious, neither really like to be too cold, so store them in your crisper in the fridge and try to eat them sooner rather than later.

Tarragon: A less common herb with a slight anise flavor. Commonly used in French cuisine. Makes a great vinaigrette. Best used fresh instead of dried. Commonly served with eggs, fish or chicken.