To view Farmer John’s latest update, click here.

This week’s share will include:

• Veggies: summer squash, arugula, peppers, gold potatoes, rainbow carrots, sweet corn, shallots, tomatoes, melons, savoy cabbage, beans and choice of an herb (parsley, cilantro or dill)  (“B” group for half shares)
• Add-on shares:
  • Fruit: pears and nectarines
  • Flowers: paused this week
  • Mushrooms: no mention in John’s email but should be every week

Serving suggestions:

• It’s hard to find a recipe to use all of the shallots we get from the CSA. You could substitute them for onions in most other recipes, but to me that doesn’t feel like a good payoff for the time it takes to peel all of them. A few years ago for Thanksgiving, I tried this mashed potato “topping” from NYT Cooking and my family loved it — so much so that we now need to have a crunchy topping every year. The recipe, called Herby Fried Shallot and Bread Crumb Crunch by Samin Nosrat, looks involved but you can skip the breadcrumb part and just make the crunchy shallots. They start in cold oil, and require little more than your patience and some salt. They cook far longer than you think they should, but trust the recipe!