In this week’s box:

  1. Broccoli
  2. Turnips
  3. Zucchini and Summer Squash — the ones that are both green and yellow are best eaten fresh. Last year I mixed some in with the others as shredded zucchini to put in the freezer for winter zucchini bread, and when I thawed it out to use it, it smelled terrible!
  4. Tomatoes — some are ready to use today, and some need to sit on your counter for a few days to ripen.
  5. Onions
  6. Beets — with their leaves attached.  Beets are very closely related to Chard, use the leaves just like Chard.
  7. Chard
  8. Kale
  9. Cucumbers
  10. Cilantro
  11. Basil
  12. Eggplant
  13. Cabbage
  14. Beans
  15. Peppers — sweet ones and one hot one each.

We harvested the garlic today, and found this crazy garlic bulb being impaled by quack grass roots.