It feels like all at once, everything is ready to eat! The carrots are finally here- which brings me unmeasurable satisfaction. The plums are just beginning to ripen on the trees and fruit always makes it feel like summer has arrived. The last batch of broilers went into be processed today so we’ll have a full freezer of chicken and lamb. The lettuce has finally returned and the young tender leaves are a nice addition to our veggies salads (and BLTs!). The wedding season is in full swing and we’ve been loving the opportunity to celebrate with our friends and relive the ceremony we shared. Things are good!
I can’t believe how little there is to go and how much food seems to be overflowing out of the beds.
This week your share includes:
lemon basil
salad mix- this mix is a combination of thinnings from our favorite butter lettuce, beets, and mustards. there’s a little bite but for summer lettuce it’s pretty damn sweet!
carrots- they are finally here!!! these two varieties are our favorites- scarlet nantes and dragon. they are open pollinated so if your a savvy seed saver you can save the seeds. try trimming the stems off and tossing with oil and salt. roast at 425 until tender…
tomatoes- Here are some great tomato recipes to inspire you!
cherry tomatoes- for a quick summer salad- halve these and toss with blanched green beans. cover with a simple vinaigrette and feta.
cucumbers
zucchini- do you have a favorite zucchini bread recipe to share??? somewhere out there on the internet I found a zucchini bread and chocolate chip cupcake recipe…
green beans
garlic
onion
eggplant- a few people have mentioned slicing these, brushing them with olive oil and little salt and throwing on the grill..also good tossed with feta!
