Green Cabbage Humble but so delicious and versatile. Cabbage will store for weeks in your fridge so if you

Diva Cucumbers These smooth skinned cucumbers are a Mediterranean style.

Marketmore Cucumbers This variety is more typical of what you find in grocery stores.

Swiss Chard Rainbow greens for raw salads or cooked dishes. Chard tastes a lot like spinach and can be used as such.

Parsley If you don’t use your parsley this week you can always chop it up for the freezer or hang it to dry.

Carrots Who needs candy? These crunchy young carrots are unbelievably sweet.

Zucchini You can tell how fresh these are by the fact that they “sweat” when you slice into them- little beads of moisture form on the slices.

Eggplant So early this season! This Asian style is just as versatile as the Italian eggplant.

Fresh Garlic We harvest all of the garlic at this time of year and set most of it up to “cure,” or dry out until it stores well. The garlic you’ve got in your share this week is fresh and you’ll notice that it still has thick skins. It should be stored in the fridge for now.

Basil Basil stores best out of the fridge. It turns a bit black when wet so you may notice some black spots from this morning’s rain sprinkles during harvest.

Tomatoes The very first tomatoes are in! There are many more to come that should start ripening in the next couple of weeks.

Summercrisp Lettuce A two-toned variety that makes a gorgeous salad of darker and lighter shades.

Romaine Lettuce Heads The crunchiest variety we grow. This week marks the end of early summer lettuce. We’ll see those leafy green salads again in the fall!

Broccoli The first summer broccoli! I can’t get over how incredibly different fresh broccoli is from other broccoli. It was literally harvested this morning. Try just snapping off a bit and eating it raw- you’ll tase the difference!

Cilantro Try cilantro in salad dressing, bean dishes, or tacos.

Carrots Who needs candy? These crunchy young carrots are unbelievably sweet. The greens can be used in soup stocks.

Beets The cylindrical shape of these deep red beets makes for more even slices. This heirloom variety is particularly delicious. Don’t forget that you can eat the greens! Chop them up for salad or toss them into soups, morning eggs, or any dish you might use spinach in.

Zucchini The summer harvest has begun! You can tell how fresh these are by the fact that they “sweat” when you slice into them- little beads of moisture form on the slices.


Tuscano Kale This dark green kale variety goes by many names: tuscan kale, Italian kale, Tuscan kale, or… dino kale thanks to its reptilian texture. It makes amazing kale chips, sautés, steamed greens, or raw salads when massaged with olive oil, balsamic vinegar and salt.

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 garlicky green bean. These store well and we'll be distributing them for several weeks.

Scallions Often called spring onions, these are excellent toppings for baked potatoes, soups, salads, or stir fries. They can be eaten cooked or raw.

Snow Peas These can be yummy raw but are also especially good in stir-fry. You can also freeze them simply in freezer bags with or without blanching first.

Sugar Snap Peas The sweet jewels of the garden! They are incredible eaten raw as snacks.

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Green Buttercrisp Lettuce Heads These lettuces have a lighter, buttery head in the center with darker outer leaves.

Green Leaf Lettuce Heads A crunchier lettuce.

Red Leaf Lettuce Heads A two-toned variety that makes a gorgeous salad of darker and lighter shades.

Romaine Lettuce Heads The crunchiest variety we grow.

Hakurei Salad Turnips These juicy turnips are both sharp and sweet. They are perfect raw, roasted or sautéed. The greens are fabulous raw or steamed.

Cilantro Try cilantro in salad dressing, bean dishes, or tacos.

Collard Greens This is the ideal season for collards as they are still quite tender at this point. Try a traditional southern style of cooking them slowly or, simply sauté with olive oil and garlic scapes for fifteen minutes.

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 garlicky green bean. These store well and we'll be distributing them for several weeks.

Scallions Often called spring onions, these are excellent toppings for baked potatoes, soups, salads, or stir fries. They can be eaten cooked or raw.

Zucchini The summer harvest has begun! You have some green and some yellow zucchini in your share which can be used interchangably.

Sugar Snap Peas The sweet jewels of the garden! We mostly eat them raw as snacks.