Box Contents Week of September 5, 2021

September 4, 2021

The Original: Mixed cherry tomatoes, baby head lettuces, shishito peppers, Asian pears, gold beets, cucumbers, red fingerling potatoes, and calabacitas or pattypan squash

The Individual: Mixed cherry tomatoes, shishito peppers, Asian pears, cucumbers, and red fingerling potatoes

This week we packed different varieties of summer squash, and a few boxes received Yukon gold potatoes instead of squash. We also packed gold beets instead of red beets. Our goal is to send you with exactly the same crops as the list we publish on Tuesdays, but occasionally changes happen. This week the squash plants just weren't productive, and that's part of farming! Thanks for choosing to support Good Apple and all of our amazing local farm partners.

Mixed cherry tomatoes from Village Farms

They're sweet and tangy, but also good for you! Cherry tomatoes contain significant amounts of the antioxidant lycopene, which improves immune functioning and decreases the risk for heart disease and certain kinds of cancers.

Wash and store: Store cherry tomatoes unwashed at room temperature. Ripe cherry tomatoes don't last long, so we recommend eating them within a couple of days!

Prepare: Cherry tomatoes are perfect for snacking on their own! Or if you prefer, slice them in half and add them to salads or pasta.

Baby head lettuces from Crisp Farms Aquaponics

The beautiful lettuces in your box this week were grown by Crisp Farms Aquaponics, based in Austin. They raise organic greens and tilapia in a pure, aquaponics ecosystem without contaminants or wasted resources. The result is clean food that tastes extraordinary and gives your body the natural fuel it needs to thrive.

Wash and store: Remove any damaged leaves, then chop off the base of the lettuce so that the leaves are loose. Gently wash the leaves in a colander under low water pressure. Pat dry, then wrap the dried lettuce in a dry paper towel and store it in a plastic bag or other airtight container in the crisper drawer of the fridge. They should hold 5-7 days in the fridge.

Prepare: Once your lettuce is washed and dried, simply chop and add your favorite dressing and other salad toppings!

Shishito peppers from Engel Farms

Engel Farms is best known for their Fredericksburg peaches, but this time of year you can find them growing peppers! Shishito peppers are mildly spicy and characterized by an irresistitable smoky, citrusy flavor. Due to their creased tip resembling a lion head, they get their name from the Japanese word shishi, or lion.

Wash and store: Store peppers in the fridge before washing them! Added moisture will make them rot faster. Place them loose or in a mesh bag (not an airtight bag) in the crisper drawer of your fridge.

Prepare: When you're ready to use them, simply wash and chop. If you'd like, you can even save the seeds to grow your own pepper plants!

Cucumbers from The Farm Patch

In the early 1970’s, the Scarmardo family saw the need for fresh, quality produce in the Brazos Valley area. They decided to start The Farm Patch, an all-in-one farm, market stand, and plant nursery! The Farm Patch is open to the public and tons of fun, so if you're ever in the Bryan/College Station area you can stop by and see it for yourself!

Wash and store: Wash and thoroughly dry cucumbers, as added moisture will make them rot faster. Store them in the warmest part of your fridge (likely the highest shelf of your fridge) and consume within a week.

Prepare: Wash and slice! Add them to your salads or sandwiches, or eat cucumber slices with your favorite dip or just a squeeze of lime juice. You can peel the skin if you don't like the bitterness, or leave the skin on to get extra vitamin A.

Calabacitas or pattypan squash from Gundermann Acres

Calabacitas and pattypan squash are two different types of summer squash, and both are prolific producers this time of year! Pattypan squash is small, scalloped variety of summer squash closely resembling a flying saucer. Both of these types of summer squash are rich in fiber and contain antioxidants that help prevent tissue damage and signs of aging.

Wash and store: For both types, store the squash unwashed (dampness will cause rot) in a perforated bag in the crisper drawer of the fridge. If you do not have a perforated bag, you can take any plastic bag and poke some holes in it for airflow. This will keep your squash fresh for as long as possible! Summer squash is best consumed within 4 days.

Prepare: Both types of summer squash are incredibly versatile. They can be roasted, sautéed, grilled, quick-pickled, or even eaten raw with dip. Either variety can be used in any recipe calling for summer squash, but they do have unique characteristics that make them stand out in certain dishes. For example, if you want to elevate pattypan squash, try scooping out the insides of the squash, combining it with spices and other add-ins, and then putting it back inside and baking it.

Gold beets from Gundermann Acres

If you don't like red beets, we recommend that you give this one a try! Gold beets are sweeter and less earthy-tasting than red beets. They're also packed with nutrients! All beets are a great source of folate, manganese, potassium, iron, and vitamin C, not to mention plenty of fiber and antioxidants.

Wash and store: Gently rub away any soil before storing your beets. Don't wash the beets before storing (or if you do, make sure to thoroughly dry them!). Beets can be stored in the fridge for up to 10 days.

Prepare: Beets are great roasted, boiled, pickled, raw, juiced... even baked into desserts! The possibilities are endless. The skin is edible and healthy to eat, but it is quite earthy-tasting so many people prefer to remove it before eating. You can peel the skin before cooking or roast the beets with the skin on (the skin slides off easily after roasting).

Asian pears from Lightsey Farms

Lightsey Farms, located near the small town of Mexia, Texas, was established by Erie Elijah Lightsey in the early 1920's. Today the farm is run by his two granddaughters, Mary Lightsey and Lisa Lightsey Hadden. Lisa and Mary were both schoolteachers who changed careers from teaching to growing fruits and vegetables full time. Now they grow some of the best fruit in Texas!

Wash and store: Asian pears will remain firm but will have a very slight give when ripe. Store ripe pears in the fridge and consume within 3-5 days. If the pears appear unripe, you can let them sit out at room temperature until they are ripe (set them next to bananas to speed up the process!).

Prepare: These pears are delicious raw, but try them chopped in a salad or baked into a cake for an extra special treat!

Red fingerling potatoes from Gundermann Acres

Fingerling potatoes are long and slender, about the size of a finger, but they're fully grown. They taste the just like other potatoes although they have a slightly richer, more nutty and buttery taste.

Wash and store: Make sure your potatoes are completely dry before storing them. Store potatoes in a cool, dark area such as a kitchen cupboard. Good air flow is required to prevent potatoes from going bad, so try storing them in a basket, bowl, or paper bag, not in an airtight container. Check potatoes periodically and remove any that show signs of rot. We recommend using your potatoes within a few weeks. If they begin to sprout, simply cut off the sprout and use as normal.

Prepare: You can use fingerling potatoes in any recipe calling for potatoes. Due to their smaller size, they are especially great for roasting. For extra nutrients, leave the skin on!

Best blistered shishito peppers:

1) Wash and dry your peppers. In a bowl, drizzle the whole peppers (stems and all!) with 2 tsp olive oil.

2) Heat a skillet over medium heat until it's hot enough that a drop of water sizzles on contact. Add the peppers, stirring once every minute or two, until they are tender with charred spots, about 8-12 min.

3) Remove from heat and sprinkle with finishing salt. If you like, you can add a sprinkle of cotija cheese or a squeeze of lemon. Enjoy seeds and all, but don't eat the stems!

Easy refrigerator pickled beets:

The acid from the apple cider vinegar cuts through the earthiness of the beets. Try adding pickled beets to coleslaw, green salad, or a cheeseboard.

1) Preheat the oven to 400 degrees.

2) Wash and dry your beets, then wrap them loosely in foil, and set them on a baking tray. Roast them for about an hour, until tender all the way through. Once they are cool, remove the skins.

3) Combine 1 c. apple cider vinegar, 1/3 c. sugar, 1 tsp salt, and 1/4 tsp mustard in a medium saucepan. Bring it to a boil and stir until the sugar has dissolved, then remove from heat.

4) Slice the roasted beets and add them to a clean mason jar, along with 1 tsp whole black peppercorns. Then pour in the brine, covering all the beets.

5) Cover with a lid and set aside for a few hours, then transfer to the fridge. They should last up to 6 weeks in the fridge.

Coming soon: The best eggs in Texas, from Ringger Family Farm!

Starting Sept. 19th, you'll be able to add eggs to your Good Apple subscription! Our eggs will come from Ringger Family Farm, owned and operated by Eli Ringger in Smithville, Texas. Their happy chickens are rotated on chemical-free pasture and fed non-GMO, soy-free feed. You can have fresh eggs delivered to your door, courtesy of the lovely chickens pictured above.

Did you know we also offer microgreens, locally roasted coffee, and loaves from Texas French Bread? You can add any of these to your Good Apple subscription! Everything is exceptionally fresh and the Texas French Bread is baked the same morning that it gets delivered to you.

Look for our email signup form to add eggs to your subscription! You can add or change all of your add-ons through your online customer portal or by emailing us at email