Slicing Cucumbers I’ve been topping my morning toast with slices of salted cucumbers and I highly recommend!
Zucchini We are growing yellow zucchini, dark green zucchini and a striped light green zucchini. They all taste pretty similar as far as I can tell but perhaps your palate is more fine tuned:)
Tomato Hooray for the very beginnings of tomato season! Store tomatoes outside of the fridge to maintain best flavor.
Swiss Chard This spinach relative cooks down quite a lot. I’ve been making a chickpea and chard curry lately with garam masala and cayenne. You can also toss some chopped chard into any soup or your morning eggs.
Fresh Garlic The garlic harvest is in! This garlic has not yet been cured- meaning that it is fresh out of the ground and needs a few weeks of drying before it can be stored on a countertop. Keep it in the refrigerator for now.
Eggplant A good year for the aubergine alliance! We have several different types of eggplant growing on the farm this season so you will get a mix of Asian and Italian styles this season. They are interchangeable in recipes.
Basil The best way to store basil is on your countertop with the stems in a glass of water.