Details about this week's
This finishes up the first planting of carrots. The greens were marginal, so we opted to give you loose carrots. Next week, we will start harvesting a new planting, so the carrots will be a little smaller and more tender.
Celery-Edith's Veggie of the Week
We love celery and this is a great growing year for it. Big, juicy stalks. It's important to wash and store the stalks in a closed bag so that they stay firm and hydrated.
Lots of cukes out there. Try making refrigerator pickles if you have more than you can keep up with.
Dark purple Japanese type.
We harvested garlic on Thursday, and it is curing in the greenhouse for the next couple of weeks. The bulb in your box is fresh and can be used as you would cured garlic. It tends to be a bit stronger when fresh.
Fresh Torpedo Red Onions
A bunch of onions that can be used fresh or cooked.
Hot Pepper--Hungarian Hot Wax
The first of the season. Great in refrigerator pickles recipe for an extra kick.
Red New Potatoes
Tender red potatoes; you know that they are new potatoes if bits of their skin slip off. We have been roasting them with olive oil and coarse salt, but they are also delicious boiled and tossed with butter, salt, pepper, and parsley.
Fragrant herb. Try the Sage Pesto recipe and freeze what you don't use.
For some reason, both plantings of chard are starting to go to seed. This might be the only harvest we get this year (boo-hoo).
Summer Squash and Zucchini
Try this week's recipe for Squash Sloppy Joe's.