- Spring Onions
- Garlic Chives
- Broccoli &/or cauliflower: Oven Roasted Broccoli and Cauliflower
- Kohlrabi: Apple & Kholrabi Salad
- Ruby Red Chard: Sauteed Swiss Chard
- Napa Cabbage: Asian Cabbage Salad with Peanut Dressing
- Red Beets: All American Beets
- Cucumbers: Asian Cucumber Salad (we use siracha for the spiciness in this recipe)
- Gold and Green Zucchini: Grilled Zucchini
- Rhubarb: Strawberry Rhubarb Angel Food Cake
- Basil: Pesto (we use walnuts instead of pine nuts and a good parmesean cheese)
Herb Shares: Dill, Cilantro, Thyme, Mint, Parsley (Herb Infused Water)
The tastes of summer are starting to appear as we enter into the new flavors of the season: zucchini, basil, broccoli, cauliflower. I get so excited thinking about all the food possibilities when packing these fresh, delicious veggies into the boxes. I hope you enjoy creating some tasty meals as well. I try to link several recipes to the newsletter each week to help inspire ways to use up the abundance.
Next week, I forsee fennel and carrots going in to the shares.
We are open both Thursday and Friday through the end of August, 4:30-9pm. In September, we’re open only Friday evenings.
Live Music this Friday, July 11th Amanda Grace with Wildflower (kids show followed by folk music), 6-9pm.
Eat Well. Smile Often.
Your Farmer,
Heather