Broccoli – I get asked about broccoli all season long. When are we getting broccoli? Now, NOW is the season! I’ll be steaming this up with a touch of butter and salt. The kids love broccoli like it’s candy. I don’t argue. Serve it up every night while you can!
Romanesco Broccoli/Cauliflower – It’s not a broccoli, but it’s not a cauliflower either. It’s actually a flower bud that looks like it came from outer space! Its pattern is a natural representation of the Fibonacci or golden spiral, a logarithmic spiral where every quarter turn is farther from the origin by a factor of phi, the golden ratio. Cool dinner party conversation starter, right?
Japanese Salad Turnips – A member favorite back again this week. I like to roast these up when the weather turns cooler… Don’t forget to eat the greens. Store the tops and roots separately to keep them fresh.
Long Green Peppers – Field clean-out! We harvested every single pepper that was left in the field, so this is the very end of the peppers for the season. Throw them in a ziplock in your freezer if you can’t eat them now. They’ll be perfect to add flavor to stir-fries in the winter.
Mustard Mix – These delicious peppery greens have been growing like CRAZY in this heat! At this size, I like to wilt them, but they’re also fine for raw salads as long as you tear up the leaves into bite-size pieces!
Toscano Kale – This is a great kale variety for soups. A pot of Tuscan White Bean & Kale soup is on the menu this week!
Scallions – Scallion pancakes are also on the menu this week! These green onions are the last planting of the season.
Red Batavian Lettuce – These are so beautiful and flavorful. Batavian is one of my favorite lettuce varieties.
FRUIT SHARE 1 mixed bag of Jonagold & Cortland Apples and Bosc Pears