CSA Week 11

It’s a good thing that some of the veggies this week do not need to go into the refrigerator (onions, garlic, potatoes) because we got both a watermelon and cantaloupe along with 3 kinds of tomatoes (3 heirloom, a pint of cherry, and 2 pounds of romas) and 2 kinds of peppers (1 bell and 4 snacking (since I traded my 2 jalapenos for snacking)). I decided to put the thyme in water on the window sill since I am using it up pretty quickly (I’ve already finished the bunch I got a few weeks ago). I had to make two trips to the car for this share since the watermelon was so heavy it had to be carried by itself; the same thing happened to me last year.

I am enjoying the herbs from the CSA (thyme, basil, chives and oregano so far) and the ones I have in my garden (basil, chives and mint). They - along with the garlic and onion - definitely add a lot of flavor to foods very quickly. Stir fry sauces are not needed when there are so many herbs readily available around the kitchen!

Am I to the point of freezing the cherry tomatoes? Maybe. I did it last year about this time and they were very easy to pop into soups - still frozen - to provide tomato flavor and color in the dead of winter. I like to just make sure they are clean then put them into a plastic container to freeze. Usual their skin does not break - or if it does the tomato is already frozen enough that the juice does not leak out. For me - it is the fastest way to save the goodness of summer tomatoes until winter.