Lettuce Heads You have two varieties of lettuce in your share this week- romaine and red leaf lettuce. This is the last week of lettuce for the summer since high temperatures begin to make the flavor bitter. We’ll be back to salad greens in the fall!
Garlic Scapes Before putting its full energy into making a bulb, a garlic plant sends up a delicious stalk called the garlic scape that can be harvested a full month before the garlic bulbs. Use them in place of garlic in any recipe when chopped small or sautee them like a green bean. These store well and they’ll be in your share until garlic harvest in a couple of weeks.
Oregano Mince this fresh herb and add it to savory dishes or sauces. Hang it upside down in a well ventilated area and dry down for weeks until it flakes for oregano that will store for months.
Beets These young cylindrical beets are particularly tender. The greens taste and cook a lot like spinach.
Carrots These early season carrots are particularly tender and sweet! The greens are gorgeous and if you are ambitious you can use them to make soup stock.
Curly Kale This variety makes amazing kale chips when roasted to a crisp in the oven. You can also make raw massaged kale salads, steamed or sautéed kale side dishes, or kale soups.
Napa Cabbage These gorgeous Asian style cabbages will store for longer than the kale will so you may want to use that first. It makes delicious raw slaws and salads and is also wonderful when very lightly sautéed or stir-fried.
Snow Peas You can eat these raw as a snack or stir-fry them with greens and scapes.