Sweet Bell Peppers, Tomatoes & Potatoes

It is our opinion that one can never get enough sweet bell peppers—green turning colorful. They can be eaten raw as a snack providing Vitamins A and C for only 25 calories per cup! Or they can be sautéed or roasted to increase the sweetness and served as a side dish or added to soups, stews, pizza, and more. After being cooked, they freeze well in case you are wondering.


There are two vegetables which we recommend never putting into the refrigerator. One is the tomatoes which you are now seeing in the CSA Boxes. Storing tomatoes in the refrigerator makes them mealy. And the second is potatoes. Refrigeration turns the starches in potatoes to sugar more rapidly which can affect the flavor, texture, and the way they cook. Potatoes like cool, not cold temperatures. They do best at around 45 degrees F, which is about 10 degrees warmer than the average refrigerator. Try keeping them in a paper bag in the pantry. A paper bag is more breathable then plastic so potatoes will not rot as easily.


Shred your cabbage in advance and store in a bag so you can make a quick salad.  Add avocado, tomatoes, cukes, feta cheese, etc. Not bad for a five minute lunch!

Last season, blight took our first waves of tomatoes. This season it was the beans. Interesting how things change from year to year. We are seeing blossoms on the next wave of beans, so keep your fingers crossed!


Look for these veggies in the boxes this week: white potatoes, slicer tomatoes and maybe some salad tomatoes, the last of the patty pan squash and zucchini, carrots, cabbage, cukes—either the ones you have been getting or the extra-long, sweet burpless variety, eggplant in a mix of traditional and Japanese, sweet bell peppers, and perhaps some okra.

I love roasted eggplant! Have you tried it yet?