- Broccoli - 1 bunch
- Carrots - 1 bunch
- Cucumber - 1
- Summer Squash - 3/4 - 1 lb
- Beets with greens - 1 bunch
- Kale, Green - 1 bunch
- Swiss Chard - 1 bunch
- Tomatoes - 1
Items available for Purchase:
Grown Locally:
Corn – Non Organic Local!
Organic Eggs – M & K Farm, Hyde Park
Recipes of the Week:
Greetings Members!
We have new items for you this week. Cukes and Squash have returned. We also have a few greens to replace the lettuce we are out of this week. It seems all that heat made the last planting of lettuce bolt and we are now between lettuce plantings. We hope to have more in your shares again in just a few weeks. So for now you will get to enjoy the other tasty greens we have to offer. Green Kale and Swiss Chard both have great recipes on our web site or at other sites on-line and you can always sauté with olive oil and garlic for a fail proof option.
Bunched carrots are new. This variety is called "Nelson" and we find it to be one of the sweetest. They are fun to eat raw or steamed up with a little butter. Chefs like to leave about an inch of greens on them just for a nice presentation on your plate. You can also use your carrot tops to garnish your dinner plate with a sprig, flavor your veggie stock, juice in your morning health shake, feed to some rabbits, make friends with the neighbors horse, or add to your compost pile.
Bunched Beets also have the greens attached. They are delicious. I remove the greens and sauté or boil them and eat like cooked spinach. The taste is a little stronger than spinach and is also great raw in toss salads for extra color. The beets are delicious hand washed or lightly brush washed and then boiled for about an hour. Do not cut, unless you want them to bleed out some of their color. They should be cooked until fork tender and then you can slip the skins right off them while holding the hot beets under cool running water. Try one beet first if the skin doesn't slip off then you can cook them ten minutes longer and try again. Slipping skins under water also keeps the red color off your hands too. Last week when cooking beets I cut a few in half and they gave the dish a two toned lighter color compared to the darker uncut beets in dish. The beets can then be used into recipes like cold salads, with a little vinegar in a bowl.
Broccoli again this week. Check last week's newsletter for how to care and store broccoli. The tomatoes are a little slow this week but plenty of green ones to come again soon.
We have new items for you this week. Cukes and Squash have returned. We also have a few greens to replace the lettuce we are out of this week. It seems all that heat made the last planting of lettuce bolt and we are now between lettuce plantings. We hope to have more in your shares again in just a few weeks. So for now you will get to enjoy the other tasty greens we have to offer. Green Kale and Swiss Chard both have great recipes on our web site or at other sites on-line and you can always sauté with olive oil and garlic for a fail proof option.
Bunched carrots are new. This variety is called "Nelson" and we find it to be one of the sweetest. They are fun to eat raw or steamed up with a little butter. Chefs like to leave about an inch of greens on them just for a nice presentation on your plate. You can also use your carrot tops to garnish your dinner plate with a sprig, flavor your veggie stock, juice in your morning health shake, feed to some rabbits, make friends with the neighbors horse, or add to your compost pile.
Bunched Beets also have the greens attached. They are delicious. I remove the greens and sauté or boil them and eat like cooked spinach. The taste is a little stronger than spinach and is also great raw in toss salads for extra color. The beets are delicious hand washed or lightly brush washed and then boiled for about an hour. Do not cut, unless you want them to bleed out some of their color. They should be cooked until fork tender and then you can slip the skins right off them while holding the hot beets under cool running water. Try one beet first if the skin doesn't slip off then you can cook them ten minutes longer and try again. Slipping skins under water also keeps the red color off your hands too. Last week when cooking beets I cut a few in half and they gave the dish a two toned lighter color compared to the darker uncut beets in dish. The beets can then be used into recipes like cold salads, with a little vinegar in a bowl.
Broccoli again this week. Check last week's newsletter for how to care and store broccoli. The tomatoes are a little slow this week but plenty of green ones to come again soon.
Enjoy your produce!
Anne
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