My family has been in town celebrating my grandpa’s 92nd birthday this weekend. With so much going on I haven’t had much time to spend out in the garden. I can tell you that this sun today is exactly what we need to get things growing and ripening up. There are summer squash forming on the plants and green tomatoes just waiting on the vines.
We didn’t give out any roots this week to allow them some more time to fully fill out. We also included a treat from another local organic farm…
This week enjoy:
Sugar Snap Peas- Snack on these fresh! If you’ve had your fill you can quickly blanch them and throw them in the freezer for a winter treat too.
Salad Mix w/ Nasturtium Flowers- This mix includes escarole and frisee so is a bit more on the bitter side. We like it with a creamier dressing or some kind of cheese mixed in. The flowers are completely edible and have a spicy nutty taste.
Broccoli- We had this last night stir-fried with 2 heads of green garlic and butter over quinoa- so good!
Lacinato Kale- I wasn’t going to put this in because you’ve gotten so much of it lately but we have it and the purpose of a CSA is to share the harvest! I hope you enjoy it as much as we do. If you haven’t yet tried it as a raw salad, please check over the past posts for ideas.
Rainbow Chard- Another versatile spring green….Chop and thrown in pasta, mac ‘n cheese, eggs, and even salad.
Green Garlic- Remember to store in the fridge. The more tender part of the stalk can be used as a leek… Peel cloves as you would normal garlic.
Basil & Italian Parsley- This bundle would be nice chopped and sprinkled on a big bowl of pasta. Both of these herbs go well with eggs too.
Strawberries! These are from our friends at Groundworks Organics in Junction City, OR.
