Harvest Notes Week 4

Fresh Garlic We are officially transitioning from garlic scape season (the curly green yummy veggies you’ve had in your share for the past few weeks) into what looks like it will be a long and abundant garlic bulb season! These just-harvested heads aren’t cured yet, which means their skins haven’t dried down all the way to make them storable at room temperature. You’ll notice that the skins are thicker when you peel. Keep the garlic in the fridge until you eat it but otherwise use just as you would any garlic.


Broccoli Steamed, roasted, or raw this super fresh broccoli is delicious. The leaves are also yummy- use as you would kale. Most of the stem on these is also super tender.


Basil We put your basil in a brown paper bag this week so it wouldn’t get lost among the items in your share. Toss these in salad dressings, soups, sauces, stir-fries, or sandwiches. When fresh basil leaves get wet or cold they will often turn dark. If this happens to your basil in storage, don’t worry- it’s still perfectly good to eat. 




Lettuce Pretty soon we’ll segue out of green salad season and into juicier types of salad like tomato and cucumber or even melon salads. For now, lets continue to enjoy the bountiful lettuce! Lettuce struggles to grow well in heat but this season we are trying to keep it going through mid-July.


Curly Purple Kale This variety is great for kale chips or steamed greens but is also tender enough for a massaged kale salad. 


Peas Eaten raw as a snack or tossed into stir-fries, the peas are just such a delicious treat! 


Zucchini/ Summer Squash We grow green and yellow zucchini so you’ll get a mix of both throughout the summer. We also grow a yellow summer squash that is thin at the top and bulbous at the bottom. All the varieties are interchangeable in cooking.


Lemon Balm Toss a few sprigs into ice water or hot tea for a mild and soothing flavor. Lemon balm is an excellent digestive aid.