In your box this week:
- NEW! Zucchini and Summer Squash
- NEW! Cilantro
- NEW! Sweet Peppers
- NEW! Cauliflower
- NEW! Cauliflower Leaves. Use these like Collards. A thicker green, they need a bit more cooking time than Kale. I did a quick Google search to get some ideas, and found this site with slow cooking directions like Collards and this site with a tasty looking recipe with the leaves roasted with the cauliflower and onions. Yum!
- NEW! Carrots. These are just the babies that had to be picked while I was thinning the patch. Enjoy their cuteness, but rest assured knowing bigger ones are coming soon.
- NEW! Basil. Best kept dry in your fridge or on your counter in a glass of water like a flower bouquet.
- Kohlrabi
- Hakurei Turnips with Greens — eat the greens like spinach, either raw in your salad mix or lightly cooked.
- Lettuce Mix
- Spinach
- Broccoli
- LAST OF: Bok Choy. At least for a while. We may plant another crop of it for the early fall.
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