What a week! We've had pounding rain, gorgeous lightning, rampant growth, lavish harvests and some scary moments in the garden in the past few days. You can read about the scary bits here, get the recipe for those beautiful Chocolate Zucchini Muffins here, and watch me make my Sunshine Skillet on TV here. But all you need to know about your veggies this week is as follows. Here's what's in the box!
Head Lettuce - We grew these in the shade of some big fall cabbages so they would be tender in the heat. And so they are! Eat soon. Very fragile. But yummy!
Basil - Our big-leaved varieties took a beating in the storm, so we're letting them recover and bringing you this yummy little-leaved Thai Basil this week. Enjoy in spring rolls, stir fry and best of all - zucchini curry!
Dill - Pretty, fragrant and fragile. Store in the fridge in a little water, if possible.
Summer Savory - Like thyme, but easier to use! Spicy, hot, savory. Yep!
Chervil - This fun little French herb is delicate in impression and taste. We've bagged it in tiny bags to keep it fresh. Slight anise flavor, use in eggs, on salads, in dressings.
Cilantro - So wonderfully tasty. But you love or hate it. If you love it, chop gently and put on top of curry, salad and eggs this week. Try this great recipe for cilantro cornbread croutons.
Swiss Chard - Bigger leaves, still tender. What a gift this cool weather is for greens!
Zucchini - Small and tender and wonderful to saute lightly in olive oil with garlic. We love this seasoned with a tiny bit of salt and brewer's yeast. Odd, yet wonderful. Not a fan - try the Zucchini Chocolate Waffle recipe on the recipe blog.
Arugula - First leaves from our newest planting. So tender and delicious, not at all spicy yet. Add to a salad, saute with paste, use in a pesto or top a pizza.
Fennel - So pretty and magical and TASTY. Try this in combination with arugula or kale and potatoes in a hearty salad. Lots of terrific recipes on the pinterest page! Save the fronds to use in dressing - mince as you would dill. These are also great to flavor fish.
Cucumbers - First of the season and we're a bit embarrassed by them. The vines haven't climbed up the trellises yet, so these cukes are growing on the ground and very much attractive to cucumber beetles crawling there. But they taste great. So simply trim the skin off, and enjoy.
Napa Cabbage - This is it for the napa - enjoy!
Scallions - Still so tender. Use greens as well.
Snow Peas - Lumpy but soooo sweet. I zipped the strings off, cut into 1-inch pieces and made a great curry with these and the zucchini for my farm crew this week. Top with Cilantro!
Baby Beets - Thinning of our fall beets. Try gently scrubbing, and lightly boiling in vinegar water. Greens are tasty, too - add to the chard for a lovely gratin!
Kale - YUM
Choc mint and Lemon balm - We bunched this up so you could put the whole thing in a ball jar and make a great herbal tea. Steep for a few hours in boiling water and then strain. Add honey while still warm.
New Potatoes - Oh my! A surprise! We don't typically have these so early, but we dug them because we spotted something that looked like blight on the leaves. They are gorgeous! But the skins are very fragile. Scrub very very lightly and enjoy! Superior (yellow) and Magic Molly (purple).
Gifts from the Goats: Dill Goat Cheese
Head Lettuce - We grew these in the shade of some big fall cabbages so they would be tender in the heat. And so they are! Eat soon. Very fragile. But yummy!
Basil - Our big-leaved varieties took a beating in the storm, so we're letting them recover and bringing you this yummy little-leaved Thai Basil this week. Enjoy in spring rolls, stir fry and best of all - zucchini curry!
Dill - Pretty, fragrant and fragile. Store in the fridge in a little water, if possible.
Summer Savory - Like thyme, but easier to use! Spicy, hot, savory. Yep!
Chervil - This fun little French herb is delicate in impression and taste. We've bagged it in tiny bags to keep it fresh. Slight anise flavor, use in eggs, on salads, in dressings.
Cilantro - So wonderfully tasty. But you love or hate it. If you love it, chop gently and put on top of curry, salad and eggs this week. Try this great recipe for cilantro cornbread croutons.
Swiss Chard - Bigger leaves, still tender. What a gift this cool weather is for greens!
Zucchini - Small and tender and wonderful to saute lightly in olive oil with garlic. We love this seasoned with a tiny bit of salt and brewer's yeast. Odd, yet wonderful. Not a fan - try the Zucchini Chocolate Waffle recipe on the recipe blog.
Arugula - First leaves from our newest planting. So tender and delicious, not at all spicy yet. Add to a salad, saute with paste, use in a pesto or top a pizza.
Fennel - So pretty and magical and TASTY. Try this in combination with arugula or kale and potatoes in a hearty salad. Lots of terrific recipes on the pinterest page! Save the fronds to use in dressing - mince as you would dill. These are also great to flavor fish.
Cucumbers - First of the season and we're a bit embarrassed by them. The vines haven't climbed up the trellises yet, so these cukes are growing on the ground and very much attractive to cucumber beetles crawling there. But they taste great. So simply trim the skin off, and enjoy.
Napa Cabbage - This is it for the napa - enjoy!
Scallions - Still so tender. Use greens as well.
Snow Peas - Lumpy but soooo sweet. I zipped the strings off, cut into 1-inch pieces and made a great curry with these and the zucchini for my farm crew this week. Top with Cilantro!
Baby Beets - Thinning of our fall beets. Try gently scrubbing, and lightly boiling in vinegar water. Greens are tasty, too - add to the chard for a lovely gratin!
Kale - YUM
Choc mint and Lemon balm - We bunched this up so you could put the whole thing in a ball jar and make a great herbal tea. Steep for a few hours in boiling water and then strain. Add honey while still warm.
New Potatoes - Oh my! A surprise! We don't typically have these so early, but we dug them because we spotted something that looked like blight on the leaves. They are gorgeous! But the skins are very fragile. Scrub very very lightly and enjoy! Superior (yellow) and Magic Molly (purple).
Gifts from the Goats: Dill Goat Cheese
RSS Feed
