Last week, our Local Roots CSA included hues of green (celery and bunches of rosemary and sage), beige (petit potatoes), and—shockingly—red (tomatoes, apples, and bell peppers).
It's that time of year when our sobbing eyes are much redder than the late-season tomatoes. And even though the tomatoes aren't looking quite as flush as their late-August cousins, can we really blame them?
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What do you do with tomatoes that aren't at their peak?
And this week, we received carrots in oranges and reds, more bell peppers, kohlrabi, and several stalks of an allium that we couldn't quite identify. Are they huge scallions, tiny leeks, or, confusingly, spring onions?
And once we've identified them, what should we cook?