BASKET: ( 0 )
This week your share may include…
- Collard Greens: The heat wave kicked these into high gear! Big tender leaves are good sauteed or chop them into slaw.
- Fava Beans: Yum! A bit of work, but worth the effort. This is a good article about favas including tips on shelling and recipes.
- Garlic: These are still not completely dried down so the cloves are plump and juicy. The variety is Music.
- Kohlrabi: Don’t be afraid! Never before have you met such a versatile vegetable. Peel off the outer skin and inside you find a sweet treat – imagine a cross between Jicama & Broccoli. Good raw with dip or grated on salads. Want to cook it – they’re good roasted or sauteed. And they’d make a fabulous fritter!
- Lettuce Heads: Huge tasty crispy sweet heads of romaine lettuce this week. The green is Costal Star and the red, Outredgeous, was bred and selected right here in the PNW for organic production by Frank Morton at Wild Garden Seeds.
- Spring Onions: The bulbs are getting bigger and these Red Tropea have nice big greens on them too.
- Potatoes: These Yukon Gold’s are so new the tender skins have hardly set.
- Rosemary: Goes great with roasted new potatoes!
- Summer Squash: All shapes, sizes and colors! Brush lightly with olive oil and grill…
- TOMATOES!! Despite the miserable spring, our early tomatoes are right on time. Couldn’t have done it without those hoop houses! We’ve trialed lots of early varieties, but Stupice -originally from Czechoslovakia – is by far the best tasting one we’ve found.
Coming soon… walla walla onions!