This Week's Harvest

Store loose in a cool, dry place with airflow. Their mild sweetness works raw in salads, caramelized slowly, grilled, roasted, or quick-pickled.

Keep unwashed in a cool, dark, dry place with airflow. Their creamy gold flesh is excellent roasted, smashed, boiled, or crisped in a skillet.

Refrigerate for the best crunch and bring to room temperature before serving. Eat out of hand, slice into salads, or bake with warm spices.

Keep dry and unwashed in the crisper. Slice for grilling, roast at high heat, sauté quickly, or grate into fritters and quick breads.

Keep dry in the crisper. These sweet Italian-style peppers are excellent raw, blistered, grilled, roasted, or sautéed with onions.

Refrigerate unwashed and use while the skin is glossy and firm. Slice for grilling, roast until silky, or sauté for pasta and caponata.

Crisp, ruffled leaves with red-bronze edges and a mild flavor. Store unwashed and dry in the crisper. Best within 4–5 days.

Tender oak-shaped leaves with a delicate texture and mild flavor. Keep unwashed and dry in the crisper. Best within 4–5 days.

Crisp ribs and red-tinged leaves give this lettuce a little more structure. Keep unwashed and dry in the crisper. Best within 4–5 days.

Keep basil stems in water at cool room temperature; refrigerate oregano and chive dry and loosely wrapped. Use throughout the week.