Summer Squash We grow a mix of green zucchini, yellow zucchini and light green middle eastern type squash. They are so fresh that if you eat them in the next week or two they will bead up with moisture as you slice.
Garlic Scapes Garlic plants send up a flower stalk (the scape) about a month before the bulbs are ready for harvest. We remove the scape so that the plant will put more energy into making a beautiful big bulb. Conveniently, the scape happens to be delicious- like a garlic flavored green bean. It can be used in place of garlic in any recipe or you can look up specific scape recipes like scape pesto.
Lettuce Heads This week you have a head of red summer crisp.
Basil Store this aromatic herb with its stems in water on a counter top. It will turn black if you put it in the refrigerator.
Beets The fresh greens of these are delicious raw in salads or as a cooking green. Store the greens separately from the beets themselves if you want to store the beets for a long time.
Snow Peas The stir-fries we’ve been making with these are incredible. If you feel overwhelmed with fresh vegetables, these are a great one to throw in the freezer for the winter. Just put them in a zip lock bag, freeze, and then toss into a stir-fry when you are craving green veggies in January. This is likely the last week of snow peas.
Lavender This is the last week for lavender. Keep these with their stems in water to enjoy fresh lavender scent for the next week or so, or hang them upside down in a well ventilated area (I chose above the kitchen sink) to dry. Robert and Chana, two of the Adamah apprentices, made a fresh lavender cake so don’t discount baking with it too!
Napa Cabbage A crispy cabbage that is perfect for raw, marinated salads. It can also be sautéed or stir-fried, although we recommend cooking it lightly to maintain some crunch, unless you want mushy cabbage.