This week’s share includes:

Basil
The quintessential taste of summer.

Green Beans
Beans are beans, right? Nope. This variety is called Jade and it is the best tasting variety we’ve grown.

Beets and Salad Turnips
Early Wonder are the classic red beets. Chioggia are the lighter red, an Italian heirloom which have rings of color when you slice them open. They are a little milder in taste than the Early Wonders. They are pictured below with white salad turnips. Use the greens the way you would spinach or swiss chard.

Broccoli
There were enough sideshoots to provide 1/2 lb for each share. We tried to find all the caterpillars, but may have missed some, so give it a good check.

Carrots
We took the tops off so they will keep better.

Garlic and Red Onions
The garlic has cured so it should keep for a while, although more will be coming over the next few weeks. The onions has not cured yet so use them in the next couple of weeks.

Swiss Chard and Kale
The swiss chard has multicolored stems. Eat both the leaves and the stems.Rainbow Lacinato is the variety of kale we grow. Kale is power packed with nutrition.

Lettuce
There are two varieties this week: a romaine called Paris Island and Anuenue, a variety developed in Hawaii, which looks like iceberg lettuce. We’ve switched to summer lettuces now, which will hopefully hold up in the heat better than the early season varieties.

Summer Squash, Zucchini and Cucumber
This week’s share includes two yellow summer squash, one green zucchini, and a cucumber. The squash and zucchini can be used interchangeably in most recipes. The zucchini and cucumbers are courtesy of Lone Hawk Farm.

It was a big harvest day!