7/23: This Week's Delivery — What You've Got & How to Use It

July 23rd. Peak Midwest summer — and this week's box is exactly that. Heirloom tomatoes from Carrol's Timber Edge Farm at their absolute best. Tropea onions from Epiphany Farms, milder and sweeter than anything from a grocery store. Mixed summer squash from Persimmon Ridge Farm, harvested young. Sweet peppers from Always Somethin' Farm. Cucumbers from Brenneman's. Yukon Gold potatoes from Sota Costa Farm. Plus the full lineup of proteins, dairy, and eggs from our farm partners. Here's what you've got and how to make the most of it.

This Week's Box

From Carrol's Timber Edge Farm:
Heirloom Tomatoes

From Epiphany Farms:
Tropea Onions

From Always Somethin' Farm:
Sweet Pepper Mix

From Persimmon Ridge Farm:
Mixed Summer Squash

From Brenneman's Country Store (Grabill, IN):
Cucumbers

From Sota Costa Farm:
Yukon Gold Potatoes

From Nordic Creamery:
Artisan Cheese

From our other farm partners:
Pasture-Raised Chicken & Turkey — Bennet Farms
Ground Pork — Millers Farm Fresh Produce
Pasture-Raised Eggs — 3 Brothers Farm · Loving Light Farms
Beef — Redlwood Beef
Wild-Caught Seafood — Sitka Seafood Market
Dairy — Kilgus Farmstead

How to Use What You've Got

Heirloom Tomatoes (Carrol's Timber Edge Farm)
Never refrigerate heirloom tomatoes — cold kills their flavor and ruins the texture. Store at room temperature, stem-side down, out of direct sunlight. Use within 3–5 days. Heirlooms vary by variety: some are sweet and low-acid, others are rich and complex. Slice thick and eat with good olive oil and flaky salt. Layer into a galette or tart. Roast low and slow until concentrated. They're the reason this week's box exists.

Tropea Onions (Epiphany Farms)
A long, slender Italian onion with deep purple-red skin and a flavor far milder and sweeter than any onion you've had from a grocery store. Store in a cool, dry spot. Use within 2–3 weeks. Slice thin and eat raw in salads or on sandwiches. Caramelize low and slow — they become jammy and almost sweet. Roast whole alongside proteins. Don't confuse with regular red onions — these are genuinely different.

Mixed Summer Squash (Persimmon Ridge Farm)
Store in the crisper, unwashed. Use within 2–3 days for best texture — summer squash deteriorates quickly. Slice thin and sauté in butter with fresh herbs. Shave raw over salads. Grill with olive oil and flaky salt. The skin is tender and edible. Don't overcook — they go from crisp to mushy fast.

Sweet Pepper Mix (Always Somethin' Farm)
Store unwashed in the crisper. Use within 5–7 days. These are sweet, not hot — eat raw, roast until charred and peeled, or slice into stir-fries and egg dishes. Roasting concentrates their natural sugars dramatically. Pair with the heirloom tomatoes for a simple summer sauce.

Cucumbers (Brenneman's Country Store)
Store unwashed in the crisper, loosely wrapped. Use within 5–7 days. Farm-fresh and thin-skinned — no need to peel. Slice raw into salads, quick-pickle in rice vinegar and salt for 20 minutes, or smash and dress with sesame oil and garlic. Keep away from ethylene-producing fruits.

Yukon Gold Potatoes (Sota Costa Farm)
Store in a cool, dark, well-ventilated spot — not the fridge. Use within 2–3 weeks. Yukon Golds have a naturally buttery flavor and creamy texture. Roast at 425° until crispy. Boil and mash without much butter — they don't need it. Slice thin and layer into a gratin. Don't store near onions.

This Week's Recipe: Heirloom Tomato & Squash Galette

1. Roll pie dough into a rough 10" circle on parchment. Spread a thin layer of ricotta in the center, leaving a 2" border.
2. Slice tomatoes and squash thin. Layer over ricotta, overlapping slightly. Season with salt, pepper, and fresh thyme.
3. Fold dough edges up and over, pleating as you go. Brush crust with egg wash and sprinkle with coarse sea salt.
4. Bake at 400°F for 35–40 min until crust is deep golden. Finish with torn basil and a drizzle of olive oil.

Quick Storage Guide

Find recipes built around this week's produce in the Recipes section.