Lots of Veggies: If you come up with nifty ways to make use of your multitude of vegetables, please pass on your wisdom. We would like to share your experiences with other members in future Harvest Guides.
Work Hours : All of you should know when you are doing your work support hours. Planning a time to do your work hours helps us to construct a workable garden schedule. If you have not yet scheduled a time with us to do your work hours then please do so soon.
Handbook: Please make use of this resource. It is the result of collaboration on the part of many people and should have almost all you need to know about your veggies for identification, preparation and storage. But if you still have lingering questions, call us.
Arugula: Arugula is a wonderful green. It adds a bitey, nutty zest to any salad.
Lettuce: We're still waiting for our new lettuce crop to mature. This week's share includes one head of lettuce, either green or red.
Purslane: Many people consider Purslane to be a weed. We prefer the term "Volunteer." It is a wonderfully crisp vegetable with a full, green flavor that will wake up any salad.
Mustard Greens: Our best ever. A bitey addition to salads, or delicious when cooked lightly. Very high nutrition. Both red and green leaves are included in your share.
Kale: Kale is among the most nutritious vegetables available. It is a wonderful source for vitamins A, C, E, K folacin, riboflavin, thiamin, niacin, and biotin. Kale is also rich in calcium, iron, magnesium, potassium, and phosphorus. Red Russian, Curly Green and Dinosaur Kale are all included in this week's share.
Zucchini: The first of our summer Squash Crop. Slice up raw foe salads or cook in various ways.
Beets: This is the start of a wonderful beet crop. Beets are terrific grilled or steamed. Grating some beets over top of a fresh salad adds a wonderful sweetness. Of course if you still have beets left over and don't know what to do with them there's always the option of pickling. Don't forget about the greens just because there's beets on the end of 'em. Beet greens are great in salads or cooked like spinach, but by now you all know how scrumptious a treat these greens are.
Golden Beets: Today is our first gathering of golden beets. They are identical to regular beets except for their deep orange color. Serve as you would a purple beet. We think you'll find the golden beet tops to be a wonderful summer treat.
Kohlrabi: Kohlrabi is a crisp member of the cabbage family. It can be eaten raw, stir fried, steamed, or however else you'd like to try it. We recommend trying some freshly sliced. Some shares have white Kohlrabi, others have purple. The nutritional value is the same for either type.
Garlic Scapes: These garlic tops are removed to benefit the garlic crop, but the scapes are wonderful in stir fries. Use them as you would green onions, but to add a garlic flavor rather than the taste of onion. We're sure that these scapes are yummy in a number of recipes, but we've only ever used them in stir fries. Let us know if you make any new discoveries.
Herb: Our mint patch is growing strong, so you can probably expect fresh mint with most of your shares. This week you will also receive some fresh mild oregano.
Flowers: This week's arrangement includes Fairie Roses, Larger Lamb's Ears, White Yarrow, Blue Larkspur, Hydrangea, and Hedge Maple Leaves.
Zucchini Coins with Herbs and Feta
from Vegetarian Cooking for Everyone
2-3 T Olive Oil or Butter
¼ C Chopped Mixed Herbs - Dill, Basil, Parsley, Cilantro
1 ½ lbs. zucchini, thinly sliced
½ C Crumbled Feta
1 Garlic Clove, thinly sliced
Salt and freshly milled Pepper
Heat the oil in a wide skillet, then add the zucchini and garlic. Sprinkle lightly with salt and cook over low heat for 20-30 minutes, stirring occasionally. The finished squash should have a light golden glaze over the surface and be caramelized in places. Taste for salt and season with pepper. Toss with herbs and cheese to serve. Serves 4-6.
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