We are at the halfway point folks!
We are also probably at peak beans, so you are getting close to a pound of beans this week! Check out the instructions for freezing on the "What do I do with this?" page. Same goes for carrots, and anything else you feel like you can't eat fast enough. This is probably the last week of melons, as they are rapidly winding down.
I learned a neat trick this week for drying herbs - apparently you can dry them in the microwave for about 1.5 minutes. Then crumble them up, but them in a jar, and they are ready to use for months to come! If you are a pesto fan, you can make up a batch of pesto, and freeze it. Either in a jar, or (my favorite) an ice cube tray. Pop them out when frozen and put them in a freezer bag. Super easy to add to sauces all winter!
In this week's share: basil, beans, carrots, garlic, lettuce mix, melons (mix), peppers (Hungarian Hot Wax and Lunchbox Peppers), summer squash, and a slew of tomatoes (cherry and heirloom), There also limited quantities of berries, peaches, cucumbers, and broccoli for those who have not yet received them.