Harvest Notes - Week 3

Carrots These young carrots are incredibly sweet. We’ve topped them for ease of storage.

Lettuce Heads Lots of leafy salads this time of year! This is a good opportunity to notice your own lettuce preferences and how you like to use them differently- the crunchy ribs of romaine and summer crisps, the more tender texture of butterheads, the fluff of the green leaf lettuces.

Peas Yum! So special to have these crops included in the share even though they are very time consuming to harvest. Eat raw or stir-fry.

Beets The beets are incredibly sweet and the greens are delicious as well. Use the greens as you would spinach as they are in the same plant family and have a similar flavor profile. Consider topping the beets and storing the greens in a bag separately for longevity.

Lemon Balm This herb smells amazing. If you don’t use it in tea or to flavor your water, you can simply hang it in your kitchen to introduce a lemon scent. If hung in a well ventilated spot, it will dry easily.

Zucchini You know a zucchini is super fresh if you see beads of moisture form when you slice it.  Shred for raw salads, cook lightly on a grill, make zucchini bread, bake into casseroles, use in soups- the sky’s the limit.

Hakurei Turnips This is the last week for these juicy turnips. Both sharp and sweet, they and delicious when eaten raw. Roast them or sautée to sweeten. The greens are fabulous raw in salad or tossed into a soup, stir fry, pot of pasta, or casserole.

Kale These super foods are perfect for kale chips but can also be massaged into raw salads, added to soups and sautés, or steamed as their own side dish.

Scallions (otherwise called green onions) These mild onion family veggies are great for salads, stir-fries, miso soup, or spring rolls.

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

Basil Plants We thought folks might enjoy having their own basil plants for the season. Leave in these pots right on your porch or windowsill or plant in the garden. Harvest individual leaves for super fresh aroma in your cooking!


You can find these notes on our blog and recipes each week at
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