Archive for August, 2009

Week of August 24th, 2009

week-19
This photo represents a large share.

Cucumber

Eggplant

Endive

Lettuce

Potatoes, Yukon Gold

Swiss Chard

Zucchini

 

Potato varieties have their own unique characteristics and therefore each type is suited to a specific culinary usage.  Too often poor results are not due to an inferior potato quality but rather to an incorrect cooking method. Yukon Gold is the perfect potato for mashing or boiling.  Although it can be used for roasting, it tends to be slightly dry.

 

Herbs for the Week

week-19-herbs

Basil

Summer Savory

Licorice

We have included the flowers of basil and licorice.  Both can be used as an edible garnish in salads.  

Week of August 17th, 2009

week-181

Beets

Cucumbers

Fennel Bulb

Italian Pole Beans

Radishes

Shallots

Zucchni

 

Herbs for the week

week-18-herbs

Basil

Dill

Rosemary

 

Week of August 10th, 2009

week-17
 This photo represents a medium share

Braising Mix: Golden Frills and Happy Rich

Bush Beans

Carrots

Endive

Eggplant

Lettuce

Peppers

 

We are harvesting the last of the  bush beans and are begining the rotation of peppers, eggplants and pole beans.    Braising Mix: Although the vegetable combination is refered to as braising mix,  it certainly can be prepared as a salad mix or added to soups.  The stems from the Asian Green, Happy Rich, if soft, have a broccoli taste as do the flowers.  If braising is the preferred choice, stems can be added to the dish .  Keep the flowers refrigerated, and add them to the individual plates once the braising is completed.  The flowers bring a touch of our garden to your plate with their fresh sweet taste.  

Herbs for this week

week-17-herbs

Dill

Lemon Thyme

Sage

 

 

Week of August 3rd, 2009

week-14
The photo represents a large share.

Braising Mix: Kale and Golden Frills

Bush Beans

Cucumbers

Kohlrabi

Lettuce

Zucchini

Blueberries

 

Kohlrabi:  From the Brassica oleracea family, kohlrabi can be eaten raw or cooked.  With hints of cabbage and broccoli, its flavor is mild and refrehing with a crisp and moist texture.  

Herbs for the week:  A large bouquet of basil.  Perfect to make a basil pesto.

 

Flowers for the week

 week-16-flowers

 A bouquet sample for this week

 

 

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