June 26, 2013

What’s in the box this week?

We had and unusual 1/2 inch of rain this week and temperatures 30 degrees below normal.  That slowed our summer explosion, but we’re still close.  We harvested our first gherkin cucumbers today!  Get ready for those Say Hay Pickles.

Standard Shares include:

Gherkin Cucumbers these cute little cukes are bred to be short, stocky, and blocky – made for a mason jar.  But just because they’re called “pickling cucumbers” doesn’t mean they’re delicious fresh.  Use them in your salads.  Store them in your crisper.

Midnight Zucchini It’s officially summer when zucchini is plentiful.  We reserve the majority of our harvest for our Bread n’ Butter Zucchini Pickles, but we thought you’d enjoy them too.  Sautéed zucchini pairs well with eggs, or tossed in your basil pesto with pasta.

Genovese Basil (with roots!) We harvest our basil plants whole bush! As a highly perishable herb, we prefer to yank the whole thing so you can keep the plant in a glass of water, on your counter (not in the fridge!), where it will keep for weeks and make your kitchen smell amazing.  Pick from it as you need.  Please get these in water as soon as possible. 

Garlic has cured and dried.  Pesto time?!

Chantenay Carrots

Bunched Beets

Rainbow Chard

Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

Preserve Share: Pickled Radish

Vegetable Forecast:  Slicer Tomatoes, Zucchini, Basil, Garlic, Kale, Carrots, German Butterball Potatoes

We hope you enjoy your produce as much as we enjoy growing it for you!

Be sure to RSVP for our Community Farm Dinner!

pic of the week: eggplant on the way! Ben and Clover in the field.