Harvest Notes Week 5

Beets I love a simple shredded beet and carrots salad with lemon juice and a pinch of salt. Or, you could cube them and steam to top raw salads. Of course soups and simple roasted beet side dishes are also good options. The tops are great for cooking just as you would chard. 


Fresh Garlic 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 stems are also tender and yummy and the leaves can be used like kale.


Italian Parsley Use this fresh in raw salads, dressings, soups, or as garnish. Or, hang upside down in a well ventilated place to dry. 


Butterhead Lettuce This is the last of the summer lettuce, so enjoy! 
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Napa Cabbage Each leaf of this Asian style of cabbage has a super crunchy middle and tender leafy edge. Try marinating in sesame oil, soy sauce, chili flakes, and rice vinegar for an Asian raw salad. Or, stir-fry it lightly. This cabbage cooks quickly so don’t give it too much time on the heat to prevent mushiness. You can also shred it thinly and use in slaw or other raw salads. 

Carrots We think this variety is even sweeter than the one we harvest earlier this summer. See if you agree! The greens are pretty but bitter. You can try making pesto out of them with garlic, oil and nuts or seeds. You could also use them to make soup stock with your garlic peels, beet stems, and zucchini tops. Or you can feed them to a local rabbit or compost pile:)


Sugar Snap Peas Pea season is ending so savor these crunchy little snacks.


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.


Beets I love a simple shredded beet and carrots salad with lemon juice and a pinch of salt. Or, you could cube them and steam to top raw salads. Of course soups and simple roasted beet side dishes are also good options. The tops are great for cooking just as you would chard. 


Fresh Garlic 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 stems are also tender and yummy and the leaves can be used like kale.


Italian Parsley Use this fresh in raw salads, dressings, soups, or as garnish. Or, hang upside down in a well ventilated place to dry. 


Butterhead Lettuce This is the last of the summer lettuce, so enjoy!