Romaine Lettuce Heads The crunchiest variety we grow. This week marks the end of early summer lettuce. We’ll see those leafy green salads again in the fall!
Broccoli The first summer broccoli! I can’t get over how incredibly different fresh broccoli is from other broccoli. It was literally harvested this morning. Try just snapping off a bit and eating it raw- you’ll tase the difference!
Cilantro Try cilantro in salad dressing, bean dishes, or tacos.
Carrots Who needs candy? These crunchy young carrots are unbelievably sweet. The greens can be used in soup stocks.
Beets The cylindrical shape of these deep red beets makes for more even slices. This heirloom variety is particularly delicious. Don’t forget that you can eat the greens! Chop them up for salad or toss them into soups, morning eggs, or any dish you might use spinach in.
Zucchini The summer harvest has begun! You can tell how fresh these are by the fact that they “sweat” when you slice into them- little beads of moisture form on the slices.
Tuscano Kale This dark green kale variety goes by many names: tuscan kale, Italian kale, Tuscan kale, or… dino kale thanks to its reptilian texture. It makes amazing kale chips, sautés, steamed greens, or raw salads when massaged with olive oil, balsamic vinegar and salt.
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.
Snow Peas These can be yummy raw but are also especially good in stir-fry. You can also freeze them simply in freezer bags with or without blanching first.
Sugar Snap Peas The sweet jewels of the garden! They are incredible eaten raw as snacks.
You can find these notes on our blog and recipes each week at
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