This week’s medium box:

• Green Bell Peppers
• Green Kale
• Mixed Specialty Eggplant
• New Yukon Gold Potatoes
• Red Grape Tomatoes
• Red Tomatoes
• Yellow Straightneck Squash

Mixed specialty eggplant indeed. The long shape is a common characteristic of Asian eggplants, and the globe shape of Western eggplants. Google says the long green one might be Thai Long Green or might be Green Knight Hybrid eggplant. I wonder what other eggplants are in other people’s boxes.

Here is a listicle of eggplant types. https://www.allrecipes.com/article/types-of-eggplants/

Note for Peak Tomato Season: general advice is never refrigerate tomatoes, unless they are fully ripe then you can refrigerate if they would otherwise degrade. This is a very long but good read about testing tomato storage from respected food writers.

“Simply put, really good, ripe tomatoes tend to do well in the refrigerator, while lower-quality tomatoes remain bad or get worse in the fridge: Underripe tomatoes continue to be underripe, and mealy tomatoes become mealier.”

Daniel Gritzer, https://www.seriouseats.com/why-you-should-refrigerate-tomatoes

I grilled eggplant slices and green bell pepper halves last week. It keeps pretty well in the fridge and is easy to throw into various dishes. I made a pizza kit from Tag Team at the Greenbelt Farmers market, topped with the grilled veggies.

I am going to grill veggies again, specifically for baba ganoush. The concept is similar to hummus or mayonnaise, except, of course, with roasted eggplant as the main ingredient. https://www.seriouseats.com/the-best-baba-ganoush-recipe