Eggplant These Asian style eggplant are particularly well suited to stir-fry or other Asian dishes but they also make perfect babaganoush, ratatouille or European eggplant cuisine. I always find that the trick with eggplant is to cook it fully so that you remove the rubbery texture and bring out all it has to offer.
Cherry Tomatoes These are like candy- so fresh and sweet. Many more to come this summer. Summer Squash This is the crop that keeps on giving. Running out of ideas for how to eat squash? Check out the recipes tab at whcsa.adamah.org. Cilantro These nice big bunches of cilantro are perfect for making salsa with your tomatoes, garlic and pepper or can be made into its own pesto. Cilantro also goes well with curry or chili. Cauliflower This gorgeous cauliflower is particularly delicious! This will be the last of it until the fall. Jalapeno The seeds of these are hot and will add a kick if you choose to make salsa this week with your cilantro and tomatoes. Tomatoes We aren’t into full steam tomatoes yet but it is nice to have a few trickling in. Store your tomatoes out of the fridge for the best flavor. Some are ripe today but others will need to sit out a few days until they are soft. Garlic This fresh garlic needs to be refrigerated because it hasn’t yet dried down. Cucumbers Try slices of cucumber in a class of cold water for an extra delicious easy drink. Green Cabbage I’ve been eating a lot of simple meals this week of sautéed cabbage and zucchini slices with rice, french lentils, and a tahini sauce. So satisfying, easy to make, and delicious! Cucumbers A cooling cucumber for a hot week.
Summer Squash We grow a mix of green zucchini, yellow zucchini and light green middle eastern type squash. They are so fresh that if you eat them in the next week or two they will bead up with moisture as you slice. Garlic This garlic is fresh out of the field. It tastes just like the garlic you are used to from the grocery store but it hasn't yet cured fully for storage. Keep it in the fridge and use it up in the next week or two. Beets Don't forget that you can cook the greens or eat them raw in salads. The roots should store for weeks. Basil Store this aromatic herb with its stems in water on a counter top. It will turn black if you put it in the refrigerator. Jalapeno The seeds are hot! Parsley Eat it fresh or hang it in a well ventilated area to dry. Tomato The first of many! Store these on your counter top for best flavor. If yours isn't quite ripe, give it a few days at room temperature until it is fully colored and soft. Asian Eggplant These long eggplant can be used just like the more commonly seen Italian eggplant, although they are particularly good in stir-fies. Broccoli This is the last of the broccoli for the summer. Red Cabbage These small cabbages will store for weeks in the crisper drawer of your fridge. Carrots We are delivering these super sweet, fresh carrots with their greens in case you want to try making soup broth or other creative recipes. If you don’t want them, you can just snap them off and put them in the compost.
Summer Squash We grow a mix of green zucchini, yellow zucchini and light green middle eastern type squash. They are so fresh that if you eat them in the next week or two they will bead up with moisture as you slice. Garlic Scapes Garlic plants send up a flower stalk (the scape) about a month before the bulbs are ready for harvest. We remove the scape so that the plant will put more energy into making a beautiful big bulb. Conveniently, the scape happens to be delicious- like a garlic flavored green bean. It can be used in place of garlic in any recipe or you can look up specific scape recipes like scape pesto. Lettuce Heads This week you have a head of red summer crisp. Basil Store this aromatic herb with its stems in water on a counter top. It will turn black if you put it in the refrigerator. Beets The fresh greens of these are delicious raw in salads or as a cooking green. Store the greens separately from the beets themselves if you want to store the beets for a long time. Snow Peas The stir-fries we’ve been making with these are incredible. If you feel overwhelmed with fresh vegetables, these are a great one to throw in the freezer for the winter. Just put them in a zip lock bag, freeze, and then toss into a stir-fry when you are craving green veggies in January. This is likely the last week of snow peas. Lavender This is the last week for lavender. Keep these with their stems in water to enjoy fresh lavender scent for the next week or so, or hang them upside down in a well ventilated area (I chose above the kitchen sink) to dry. Robert and Chana, two of the Adamah apprentices, made a fresh lavender cake so don’t discount baking with it too! Napa Cabbage A crispy cabbage that is perfect for raw, marinated salads. It can also be sautéed or stir-fried, although we recommend cooking it lightly to maintain some crunch, unless you want mushy cabbage. |
Categories
All
Archives
February 2024
|