Basil Store these on your kitchen counter with the stems in a glass of water to avoid the blackening and wilting that can happen when kept in the fridge. Use quickly to get the most aroma and freshness out of this herb. I toss basil in just about anything to give it that aromatic complexity- sandwiches, salad dressings, soups, curries, stir-fries, and pasta dishes.
Napa Cabbage This savoyed (meaning- crinkly leafed) cabbage is incredibly crisp and juicy. I love to make a sesame marinated salad with it. Try slicing it thin with chopped peas, basil, scallions, and cucumbers and letting it sit for a few hours in a marinade of sesame oil, soy sauce, rice vinegar, and garlic.
Cucumbers You have two varieties of cucumbers this week- one is a Persian type that is small-ish, smooth, and small-seeded. The other is an heirloom called a Lemon cucumber. It doesn’t taste like a lemon but it adds a little fun to what is likely to be an abundant cucumber season.
Kale This nutritious green is perfect for roasted kale chips (see recipe on website), soups, massaged salads, curries, stir-fries, or simple steamed greens.
Zucchini We grow a few varieties of zucchini and summer squash. This one is called Alexandria and is popular in the mid-east. You know your zucchini is super fresh when it “sweats- beads of moisture appear when you slice it.
Scallions Also sometimes referred to as green onions, these young onions are can be eaten raw (try it with marinated napa cabbage salad or chopped as a garnish on rice, noodles, or curries) or cooked in stir-fries. You can use the entire thing- both the white and green part.
Lettuce You have two heads this week- a red leaf lettuce that is delicate and a romaine that is very crispy.