Broccoli Wow, so much beautiful broccoli. I suggest munching on the stems raw, they are so sweet! Steam it lightly to maintain the bright green color and the maximum amount of nutrients.
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 in place of garlic in any recipe or chop and sautee them like a green bean.
Basil The ideal way to store basil is with its stems in water. The leaves turn black when wet so wash right before use.
Beets These young cylindrical beets are so tender that I simply steamed them the other day and they were perfect. I added the greens in for the last few minutes of steaming, added some tahini and salt and they were perfect!. The roots store for months so there is no rush to move through all of these right away.
Carrots These early season carrots are particularly tender and sweet! The greens are gorgeous and if you are ambitious you can use them to make soup stock.
Sugar Snap Peas SO sweet!
Red Russian Kale The kale keeps coming!
Summer Squash We are growing three varieties of summer squash this season: a green standard zucchini, a yellow zucchini and a light green Mediterranean squash. They can all be used interchangeably in any dish called for squash. These are quite some this week but we were excited to give you the first of the crop.