[Sorry, this is a back-post.  It's been a busy week.]

Tonight’s share includes:

Bok Choy
Sorry, no photo.  The flea beetle damage has diminished, and the heads are starting to size up.  Try them on the grill!

Brocccoli
No photo again, but you probably know what it looks like.  The heads didn’t get as large as we would have liked, but with the recent hot temps, they were looking like they might flower, so we cut them.  We included some side shoots, which should be just as tasty as the main head.

Lettuce

Three kinds of head lettuce tonight:

Buttercrunch, which is a butterhead.

Green Deer Tongue, which is an heirloom looseleaf apparently dating back to the 1740s.

Merlot, which is a small red leaf.

Scallions

Sugar Snap Peas
No photo, but yea, they’re finally ready!  If you can resist eating all of them before you get home, try them in a salad.

Spinach
Sorry, no photo.  But we’re probably near the end of our spinach.  It doesn’t like the heat much.

Swiss Chard

We plant a multi-colored mix.  We try to pick the leaves while they’re still on the small side in order to avoid overly-tough stems.  If you haven’t tried chard before, you’re in for a treat.  It has a taste similar to spinach, but the stems add a nice crunchy texture.  Use it as you would spinach in sauces, or just steamed.

Salad Turnips
Oops, no photo of these, either.  Sorry.  They’re the white, radish-looking things.  But with less zing and more crunch.  Use them like you would radishes.