*In the box

In The Box: Summer, Week #2

Vegetable Share
Baby Arugula – 1 bag
Romaine Lettuce – 1 head
Boston Lettuce – 1 head
Swiss Chard – 1 bunch
Garlic Scapes – 1 bunch
Collards -OR- Japanese Salad Turnips – 1 bunch
As always, please keep in mind that the list is subject to change, depending on what’s going on at the farm.

Fruit Share
TBD… (stay tuned)

Milk Not Jails Share
Today is a pick up for dairy!

Brrr…it’s cold outside!  What a dramatic shift in weather over the past week.  These cool, blustery days slow crops down quite a bit — especially strawberries which have been ripening at a super fast pace in the heat.  This is probably a good thing, since it may extend the season for a few more days later this month.

June is a very busy time as we simultaneously harvest, plant and maintain our crops. A few of our crews have been carefully tying and trellising our tomato plants.  This has to be done on a daily basis so the plants are properly supported.

Boston Lettucemy favorite lettuce variety with pillow-soft leaves and crunchy stems.  Boston lettuce is also called “Butter Lettuce” and it’s not hard to tell why! Be sure to dress this delicious lettuce with a light vinaigrette- try the recipe below.  Swiss Chard – rainbow colored stems (which can be eaten!) along with tender leaves.  The recipe below is delicious and kids love it! Garlic Scapes – those funny looking curly stems are actually the tops of the garlic and are a delicacy!  Try either of the recipes below– the roasted scapes are so easy and delicious!  You can eat the whole stem up to the flower head at the top. Collards OR Baby Salad Turnips – Collards are a delicious and highly nutritious green that can be simply prepared by steaming until tender and tossing with garlic, olive oil, a squeeze of lemon and salt and pepper.  Japanese Salad Turnips are best eaten raw – no need to peel – and sprinkled with sea salt or sliced in salads.

Grannie’s French Swiss Chard
Roasted Garlic Scapes
Garlic Scape Pesto
Perfect Green Salad & Vinaigrette

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