Basil Store these on your kitchen counter with the stems in a glass of water to avoid the blackening and wilting that can happen when kept in the fridge. Use quickly to get the most aroma and freshness out of this herb. I toss basil in just about anything to give it that aromatic complexity- sandwiches, salad dressings, soups, curries, stir-fries, and pasta dishes.
Napa Cabbage This savoyed (meaning- crinkly leafed) cabbage is incredibly crisp and juicy. I love to make a sesame marinated salad with it. Try slicing it thin with chopped peas, basil, scallions, and cucumbers and letting it sit for a few hours in a marinade of sesame oil, soy sauce, rice vinegar, and garlic.
Cucumbers The Persian variety is smallish, with smooth skin and small seeds. The round yellowish variety is called a Lemon Cucumber.
Kale This nutritious green is perfect for roasted kale chips (see recipe on website), soups, massaged salads, curries, stir-fries, or simple steamed greens.
Zucchini We grow a few varieties of zucchini and summer squash and you will get your pick each week for a while. You know your zucchini is super fresh when it “sweats- beads of moisture congregate on the cut side when you slice it.
Garlic Chives These flat leaved chives grow beautifully and are a great addition to most dishes you would put scallions into.
Lettuce You have two gargantuan heads this week- a red leaf lettuce that is delicate and a romaine that is very crispy.