Week 4- Harvest Notes

Green Buttercrisp Lettuce Heads These lettuces have a lighter, buttery head in the center with darker outer leaves.

Green Leaf Lettuce Heads A crunchier lettuce.

Red Leaf Lettuce Heads A two-toned variety that makes a gorgeous salad of darker and lighter shades.

Romaine Lettuce Heads The crunchiest variety we grow.

Hakurei Salad Turnips These juicy turnips are both sharp and sweet. They are perfect raw, roasted or sautéed. The greens are fabulous raw or steamed.

Cilantro Try cilantro in salad dressing, bean dishes, or tacos.

Collard Greens This is the ideal season for collards as they are still quite tender at this point. Try a traditional southern style of cooking them slowly or, simply sauté with olive oil and garlic scapes for fifteen minutes.

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

Scallions Often called spring onions, these are excellent toppings for baked potatoes, soups, salads, or stir fries. They can be eaten cooked or raw.

Zucchini The summer harvest has begun! You have some green and some yellow zucchini in your share which can be used interchangably.

Sugar Snap Peas The sweet jewels of the garden! We mostly eat them raw as snacks.