This week’s contents:

•  Fresh Red Onions
•  Green Beans
•  Green Bell Peppers
•  Gregg Basil
•  Mixed Heirloom Tomatoes
•  New Red Potatoes
•  Red Cabbage
•  Yellow Straightneck Squash

I started searching Gregg Basil when it showed up in the prediction newsletter. I thought maybe it was a typo for Greek Basil (similar to sweet basil with smaller leaves) or a super specific variety. It smells like sweet basil to me (compared to Week 14’s Lemon Basil which I ended up steeping in simple syrup for sodas) so it looks like an easy pair with these massive heirloom tomatoes.

MOM’s has cheaper mozzarella than the Co-op. Tag Team Kitchen at the farmers market was out of mozzarella by the time I stopped by on Sunday. I did make a caprese-ish salad, with tomatoes and cucumbers (gotta use up those cucumbers!)

These Fresh Red Onions look exactly the same as the onions we’ve been getting all season except this time they don’t have the greens attached. There must be a farm reason which is mildly interesting.

Here’s a recipe for green beans, with garlic and almonds. I have half a pint left of roasted garlic confit (from when I made Sally’s Baking Addiction basil pesto in Week 13) so I’ll sauté my beans and almonds in that. Buy pre-sliced almonds, or, if you want to be efficient, roll over almonds with a rolling pin.

This Chilled Yellow Squash Soup with Dill sounds summery and good. Like a gazpacho. I haven’t tried this recipe, but I’ll report back as I have all those ingredients handy.