Box Contents Week of September 12, 2021

September 10, 2021

The Original: Cherry tomatoes, gala apples, peaches, sweet corn, Yukon gold potatoes or red potatoes, Texas Rose garlic, bibb lettuce, acorn squash, and serrano peppers

The Individual: Cherry tomatoes, peaches, sweet corn, Yukon gold potatoes, bibb lettuce

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! You can also try them roasted or turn them into sauces, soups, and salsas.

Gala apples from Top of Texas

Although Texas might not be the first state that comes to mind when you think of apple picking, apples are grown successfully in several parts of Texas! Most Texas apples are grown in the region around Lubbock, which is where Top of Texas is located. Apples ripen around July through October in Texas and they do best in years following cold winters.

Wash and store: Handle apples with care, as apples bruise easily. Store in the crisper drawer of your fridge. It's best to keep separate drawers for fruits and vegetables in your fridge since the ethylene gas fruits (including apples) makes vegetables go bad faster.

Prepare: Wash and enjoy!

Peaches from Top of Texas

A summertime favorite, peaches are high in vitamin A, vitamin C, and lots of other nutrients. That means not only are peaches adorably fuzzy and delicious, they also help our bodies heal and repair!

Wash and store: The peaches in your box were picked at the peak of ripeness, so we recommend eating them right away! You can also move them to the fridge to keep for a couple of days--just don't leave these peaches out for too long!

Prepare: Wash and enjoy! Seasonal fruits and veggies tend to go well together, so we highly recommend adding fresh peaches to your summer salads along with other seasonal favorites such as peppers, tomatoes, and corn!

Sweet corn from J & B farms

Sweet corn's soft, buttery flavor can be attributed to its harvest prior to full maturation, which stalls the conversion of sugar to starch that we see in other corn varieties. The plant is packed with insoluble fiber, the kind of fiber that adds bulk as it moves through the digestive system and is instrumental in feeding the gut microbiome.

Wash and store: Store the ears of corn in a plastic bag or other airtight container and consume within three days.

Prepare: To shuck corn, peel back the husk and remove the silk. Corn can be eaten raw, steamed, boiled, microwaved, oven roasted with spices and flavorings, or grilled with olive oil and sea salt (with or without the husk). You can eat it on the cob or use a sharp knife to remove the kernels from the cob. The options are endless!

Yukon gold potatoes from Gundermann Acres

The Yukon gold potato is a popular hybrid variety known for its versatility and buttery flavor. These potatoes were grown by Gundermann Acres, an organic and sustainable farm owned and operated by Garrett and Stacy Gundermann in Wharton, Texas.

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: For the most part, you can use any kind of potato in any recipe calling for potatoes, but some will perform better than others. Yukon golds have a buttery, creamy flavor, so they make the absolute best mashed potatoes!

Texas Rose garlic from Fruitful Hill Farm

Texas Rose garlic is a softneck garlic with a beautiful color and a rich flavor. It is known for growing well in South and Central Texas due to its tolerance for hot spring weather. The garlic in your Good Apple box will be small, but small food deserves to be eaten too! We promise it will be just as big in flavor!

Wash and store: Store garlic in a dry, dark area such as your kitchen cupboard. The unbroken bulb should last about three months. Once you break the garlic bulb to use the cloves, the remaining cloves will last about 10 days. To keep your garlic longer, try mincing it and freezing the minced garlic in olive oil using an ice cube tray.

Prepare: The easiest way to prepare garlic is to separate the cloves you want to use, then crush the cloves using the flat side of a heavy duty knife. The peel should remove easily this way! Then mince the insides for use in all of your favorite dishes.

Bibb lettuce from Bella Verdi Farms

Bibb lettuce is mildly sweet with nutty flavors and buttery, crisp textures. This lettuce was grown hydroponically (in nutrient-rich water instead of soil) by Bella Verdi Farms, which is how we're able to get lettuce in the summer season!

Wash and store: The best way to store hydroponic lettuce is to wrap a damp paper towel around the root ball. Then store the lettuce in an airtight container in the crisper drawer of the fridge. It should stay fresh for 5-7 days in the fridge.

Prepare: When you're ready to eat it, remove any damaged leaves and chop off the root ball so that the leaves are loose. Gently wash the leaves in a colander under low water pressure. Pat dry or use a salad spinner to dry, then simply chop and add your favorite dressing and other salad toppings!

Acorn squash from Gundermann Acres

Acorn squash is a type of winter squash with yellow-gold flesh and a sweet, nutty flavor. It is high in antioxidants that help fight free radical damage. Many people don't know that the skin of acorn squash is actually edible!

Wash and store: Make sure that the acorn squash is completely dry. Store it in a cool, dark area such as a kitchen cupboard, and consume within a month.

Prepare: Rinse the squash with running water. Place acorn squash on cutting board and use a large, sharp knife to cut in half lengthwise. Scoop out seeds, then bake according to your recipe (cooking time varies with the size of the squash.) Add a little bit of olive oil and salt before baking for a simple dish, or for a full meal try stuffing the two halves of the squash with sausage or quinoa and vegetables.

Serrano peppers from Farmshare Austin

Serrano peppers get their name from the infamous mountains (sierras) of the Mexican states Puebla and Hidalgo, where the pepper was first grown. They are slightly smaller and spicier than their cousin, the jalepeño pepper. These serrano peppers were grown by Farmer Starter students at Farmshare Austin. You can read more about Farmshare Austin below!

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: To avoid the hot pepper burning your skin or eyes when chopping, we recommend wearing gloves or coating your fingers in cooking oil to create a barrier for the capsaicin. Though the spiciness of the serrano pepper can be intimidating at first glance, their smoky yet crisp flavor will elevate any dish. Serranos are best when roasted and can also be served pan cooked or raw as a garnish. Try incorporating the pepper into your favorite sauce, salsa, or relish!

Grilled corn & peach salsa

1) Preheat a grill pan or grill to medium-high & coat with olive oil

2) Grill shucked corn until grill marks appear (4-5 min) & halved peaches 1 1/2 min on each side

3) Once the corn has cooled, use a sharp knife to remove the kernels into a bowl

4) Combine corn, chopped peaches, 1 1/2 c. halved cherry tomatoes, 1 clove minced garlic, 1/4 c. chopped red onion, juice of 1/2 lime, chopped cilantro, 1 Tbsp olive oil, chopped serrano pepper to taste, honey to taste, & salt to taste

5) Serve with tortilla chips or on top of bibb lettuce

Sweet or savory baked acorn squash

1) Preheat oven to 400°, cut squash in half lengthwise, & scoop out the seeds

2) For a sweet recipe, spread butter on the inside of each squash half & sprinkle with 1 tbsp. brown sugar, 1/4 tsp. cinnamon, & a small pinch of salt. For a savory recipe, spread olive oil on the inside of each squash half & sprinkle with 1/4 tsp. paprika, & a small pinch of salt and pepper.

3) Place squash cut side up on a large baking sheet & roast until fork tender, 40-55 min depending on the size of the squash

Serrano peach jam

1) Chop 1 lb peaches (approximately the amount in your box) into 1/2 inch pieces

2) Mince 1 serrano pepper. To avoid the hot pepper burning your skin or eyes, we recommend wearing gloves or coating your fingers in cooking oil to create a barrier for the capsaicin.

3) In a medium-sized saucepan, combine the peaches & serrano pepper with the juice of 1 lemon & 1 c. sugar. Cover the saucepan & let it sit for at least 20 min until the sugar starts to break down the peaches & draw out their liquid, or you can refrigerate the mixture overnight.

4) Bring the mixture to a boil for 1 min over medium-high heat, stirring to make sure it does not burn on the bottom

5) Reduce to a simmer & cook for 10-15 min until the peaches are completely soft & the contents are reduced by 1/3. Keep stirring so that nothing burns. If needed, mash the peaches to create a more jam-like consistency.

6) Reduce to low heat & let the jam reduce by 1/2, stirring occasionally

7) Remove from heat & let cool before storing in an airtight container in the fridge. As the jam cools, it will become a firmer consistency. This jam should be refrigerated, not canned for long-term storage.

Meet your growers: Farmshare Austin

The serrano peppers in your box were grown by Farmer Starter students at Farmshare Austin! Farmshare Austin is a nonprofit organization with the mission of growing a healthy local food community by increasing food access, teaching new farmers, and preserving farmland. Each season they have an immersive farmer training program called Farmer Starter, which is designed to provide aspiring farmers with the essential skills and training needed to manage a sustainable farming business. Much of the food grown by the Farmer Starter students gets distributed directly to neighborhoods experiencing barriers to food access by bringing mobile farmers markets directly to those neighborhoods, priced affordably through a partnership with the City of Austin's Fresh for Less Initiative. We love that Farmshare Austin is addressing barriers to food access and helping to provide convenient access to healthy, sustainably grown food!