Small share: corn, acorn squash, tomatoes, peppers, lettuce, kale or chard, apples, figs, chives or oregano
Large share: corn, acorn squash, tomatoes, peppers, lettuce, kale or chard, apples, figs, chives or oregano, radishes or cucumbers, cauliflower or eggplant, sweet potatoes, basil or rosemary
Fruit only: Asian pears, honey crisp apples, grapes, figs
To store: keep unwashed in a plastic bag in the crisper drawer of the fridge. May last up to a week but are best used within 3 days.
To use: eat as is! Chop and add to salads, stuff with goat cheese and bake, make fig newtons, add to pancakes, and more!
To freeze: Wash and pat dry. Lay figs in a single layer on a baking sheet and place in the freezer for 4 hours to freeze. Put the frozen figs in a (labeled and dated!) freezer-safe container. Use within a year.
To dry: Wash and pat dry. Cut in half from stem to base. Place the figs on a cooling tray on a baking sheet. Put in oven at its lowest setting (140 degrees). Will take about 8 hours to dry but check every hour to make sure it’s all going well. Once dried and cooled, store figs in an airtight container at room temperature for up to 6 months.