CSA Week #3 (EOW Group #1)


This Week's Harvest:

Summer Crisp or Oakleaf Lettuce-- Choice of crunchy, Romaine-like Summer Crisp or tender Oakleaf

Radishes--Red variety with medium spice

Spinach--Another big bag!

Frisee--Frilly green in the chicory family.  Excellent in combination with lettuce in a salad, or used on its own in many French and Italian recipes.  Mildly bitter and juicy, it mellows when cooked.

Sugar Snap Peas--The flooding and storms prevented us from picking these today--we're hoping for a good harvest tomorrow!  

Zucchini and Summer Squash--Our first harvest!  Versatile staples of summer, our bicolor squash and green zucchini can be used interchangeably.  One of my favorite recipes for the first squash is Summer Squash "Fettucchini" with Brown Butter

Cilantro, Parsley or Dill--Your choice of herb

Garlic Scapes--They're here!  One of our favorites of early summer.  These shoots from the garlic plant can be used in place of bulb garlic and have a fresh, milder garlic flavor.  Chop the whole scape top to bottom and add to your favorite recipe.  For more adventure, make a Garlic Scape Pesto or Pickled Scapes!

Scallions--This time of year, we use scallions in place of onions most of the time until our fresh onions arrive.  Excellent fresh flavor and great for cooking too.

Cucumber or Broccoli--Your first cucumber, or a first helping of our summer broccoli!  Both crops didn't produce quite enough for everyone this week, but lots more to come!


All vegetables this week will keep best in plastic in the refrigerator.  Just about everything this week will last 10-14 days, and garlic scapes will keep for about a month.

This Week's U-Pick: 

The herb garden is open (but pardon our weeds!)  Parsley, sage, lavender, sorrel, tarragon, lemon verbena, and chives are available for picking this week.  Some of our herbs have taken their time emerging from their winter sleep (not that we blame them) so this list will lengthen over time.   If you haven't visited the Herb Garden, just ask us for directions when you collect your share.


Check out this week's Farm News from our manager Kate for recipe ideas!

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