- Spring Onions
- Garlic Chives
- Fennel Bulb & Fronds: Caramelized Fennel, Fennel Frond Pesto (use tender frond parts, not woody stalks)
- Broccoli: Broccoli Salad (version with grapes and greek yogurt), Broccoli Salad
- Cauliflower
- Kohlrabi: Kohlrabi Cilantro Lime Salad
- Kale: Kale Pasta Salad
- Lettuce
- Purple Snap Beans: Marinated Bean Salad
- Cucumbers: Wakame and Cucumber Salad
- Gold and Green Zucchini: Sauteed zucchini coins
- Carrots
- Basil: Pesto (we use walnuts instead of pine nuts and a good parmesean cheese)
Herb Shares: Cilantro, Oregano, Parsley, Thyme, Mint
A beautiful assortment of vegetables comes to you this week. We thoroughly enjoyed harvesting our first run of purple beans of the season. The first pickings are always the most fun. The purple will fade out with cooking, but they are such a pretty hue of purple. Try one fresh as a snack.
The first round of carrots are in this week’s share as well. We plan to have carrots for many weeks delivered at the quantity you received today, about 1# for half share and about 2# for full share.
Fennel may be a new item to try for some of you. Click here for a demo of how to properly prepare a fresh fennel bulb. For those that are trying to efficiently use all of the parts of the veggies in your box, fennel frond pesto is an option (see recipe link above). Fennel has an anise (licorice) like flavor and the bulb has a crisp celery like crunch when used fresh. Caramelizing the bulb sweetens and transforms it. We’ll have fennel for a couple weeks so have fun experimenting with it.
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 Thursday, July 17th Doo Dah Day, 6-9pm.
Special music next week Friday, July 25th MANFORT 8-11pm, bar open late.
Eat Well. Smile Often.
Your Farmer,
Heather