DIGGING DEEPER

In Your Share (Aug. 17th edition)

This week your share may include… 

  • Beets: A mix of red, chioggia and golden beets this week. The greens also look great and can be cooked up just like chard or spinach. 
  • Broccoli: Several different varieties have held up well through the heat including Packman and Violet Queen. The latter is especially beautiful purple color, though sadly it fades when cooked. 
  • SWEET CORN!! It came in early and by doing multiple plantings we should have corn for quite a few weeks.  The variety is Sugar Buns and it took a lot of TLC to make it happen – including transplanting corn which is unheard of – but it was definitely worth it. YUM!! See the recipe from shareholder Chez Tse below.
  • Cucumbers: The green ones are mostly Diva – a tasty , productive and thin skinned variety. Also in the mix are several small yellow heirloom varieties including Lemon and Boothby’s Blonde.
  • Edamame: These soybean varieties, grown especially for fresh eating, came originally from Japan. They are gaining popularity here as an easy, tasty and healthy snack. Just pluck the pods from the vine, steam or boil them whole until the beans are tender (5-10min), and sprinkle with salt. They can be served hot or at room temp – just pop the beans of of the pods and enjoy!  
  • Fresh Garlic: This is lots bigger than green garlic, but a little different than what you usually see at the store. These heads are almost full size with nice big cloves inside, but they have not been completely dried down so the result is fresh, juicy bursting with flavor garlic. Enjoy! 
  • Kale: The blue-green leaves with red veins are Red Russian and the darker variety with highly savoyed leaves is Toscano (aka Nero di Toscana, Black Kale, Dinsaur Kale).
  • Parsley: Try this Salsa Verde recipe from shareholder David Culpepper below
  • Potatoes: This week we have Bintje – a beautiful creamy yellow skinned potato that is especially good roasted.  
  • Summer Squash: Great on the grill – slice patty pan varieties through the scalloped edge and smaller zucchini lengthwise, brush with a bit of olive oil, salt & pepper, and enjoy!