Howdy folks and welcome to the double digits! I cannot believe we’re already at week 10. The season is really starting to fly by and the fields are cranking with all the summer bounty. This week it’s all about those cucumbers, root veggies, the first of the green beans, more walla walla onions and more. Starting next week we’ll start teasing boxes with tomatoes, eggplants, and peppers with melons and corn not far behind. The way that will work is that in the beginning some boxes will have tomatoes while other boxes might get eggplants or peppers. We just do this as we won’t have enough of those things for everyone at once (just in the beginning) but will gradually increase as the season goes on. It’s just for a brief time that we do that but it all evens out in the end.
Anyhow, we hope you enjoy this week’s harvest. And if you get a change to make the summer slaw (first recipe listed below) It’ll be a great way to make room in your fridge as you’ll use half of this week’s share in the recipe. And the slaw keeps well in the fridge for 3 days. It’s a tasty one! And yes, there’s a LOT of cucumbers this week. If you’re overwhelmed don’t forget they taste great sliced up and added to your water, blended into smoothies or cocktails (recipe for that below) or simply sliced and placed on your eyes for some TLC!!!
Happy cooking and eating everyone.
Your farmers,
A & T and Baby P
Harvest 10
Collard Greens
Kohlrabi
Scallions
Walla Walla Onions
Garlic
Beets (remove the greens and store them separately)
Carrots (remove the greens and store them separately)
Cucumbers
Zucchini/Summer squash
Green Beans (sorry about the giant plastic bag— we have to use them up and hopefully you’ll find more uses for them too)
Head Lettuce
Basil
Recipe Suggestions
Savory Beet & Buckwheat Muffins with Rosemary & Goat Cheese
Beet & Yogurt Dressing (to pour on EVERYTHING!!)
