Peaches, Tomatoes, Beets, Peppers... the list goes on!

This week brings a couple new farmers to the mix, including Bodine Farms in Newark and Fox Farms in Pultneyville. Here's what you'll find in your crates this week:

Lettuce , Kale Bushart Farms, Marion; Tomatoes, Cucumbers, Squash Bodine Farms, Newark; Sweet Cherries Burnap Farms, Sodus; Blueberries Fox Farms, Pultneyville; Peaches Maple Ridge Fruit Farm, Newark; Kale, Beets, Carrots, Squash Homegrown; Garlic, Beets, Peppers Finger Lakes Produce Auction, Penn Yan

Roasted Beets with Balsamic Glaze Recipe

· 2 pounds beets, scrubbed clean, tops removed

· 2 teaspoons extra virgin olive oil

· Salt

· 1/2 cup balsamic vinegar

· 2 teaspoons sugar

· 1 teaspoon grated orange zest

· Freshly ground black pepper

1 Preheat oven to 400°F and line pan with aluminum foil.

2 Prepare the beets: Place the beets in the pan. Rub olive oil over the beets, sprinkle with salt. Cover the beets with another sheet of aluminum foil.

3 Roast the beets: Roast for 1 to 2 hours, test every fifteen minutes by poking with a fork after 1 hour. Once the fork goes in easily, remove from the oven.

4 Prepare balsamic glaze: While the beets are cooling, prepare the balsamic glaze. In a small sauté pan, add the balsamic vinegar and sugar. Heat on high until the vinegar has reduced to a syrup consistency. Remove from heat.

5 Peel and cut cooked beets: After the beets have cooled, but are still warm to the touch, peel off the outer skins and discard. Cut the beets into quarters.

6 Pour glaze over beets: Place beets in a serving bowl. Pour balsamic glaze over the beets. Stir in grated orange zest, salt and pepper to taste. Garnish with a little orange zest to serve.

Stuffed Tomatoes with Peaches, Corn, Cucumbers & Basil Serves 4

4 ripe tomatoes

1 ripe peaches (peeled & chopped)

1 cucumber (peeled & chopped)

3/4 cups corn

3 T extra virgin olive oil

1 T fresh lime juice

3/4 tsp coarse salt

1/8 tsp pepper

1/4 C shredded fresh basil leaves

1. Slice off tops of tomatoes (about 1/2 inch). Scoop out the seeds and ribs, and coarsely chop. Stir together chopped tomatoes, peaches, cucumbers, corn, oil, 1/2 T lime juice, salt, and pepper. Let stand for 15 minutes. Taste and adjust for acidity, adding up to 1/2 T more lime juice. Stir in basil.

2. Season inside of tomato shells with salt and pepper. Fill tomatoes with tomato mixture, and garnish with basil sprigs. Serve immediately.