DIGGING DEEPER

In Your Share (August 10th edition)

This week your share may include… 

  • Carrots: Finally! Last year we had a bumper crop of carrot, but this season they’ve been more challenging. There are sweet orange carrots and also a new variety of beautiful yellow carrot. Let us know what you think.
  • Chard: This is a stalwart summer green – it takes the heat and whatever else the season has to offer in stride. Sauté and add to everything from fritattas to burritos…
  • SWEET CORN!! This might be the earliest crop of sweet corn we’ve ever had and we’re very proud of it. 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 Chez Tse below.
  • 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! 
  • Parsley: I often chop up the whole bunch and toss it in just as the onions are finished frying so it wilts down a bit, but keeps all that sweet fresh flavor.  This makes an easy summer pasta with a dash of olive oil and sprinkle of parmesan.
  • Potatoes: This week we have Colorado Rose – a beautiful white fleshed potato with thin rosey red skin.  
  • 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!
  • Spring Onions: This is new variety for us this season called Red Candy Apple I’m impressed – it is sweet and has great color.