This week's offerings: New veggies this week include celery, and beets. We also are trying out an older, unique variety of zucchini, which some of you will be getting. (Our most supportive chef, Stefano Viglietti of Sheboygan's Trattoria Stefano, Slo Food Market, and Field to Fork, etc., claims that this is the absolute best zucchini.) We let you compare to see if you feel the same! Incidentally, the picture of the beets include the tops. Sometimes we harvest the tops and send them along to you, but other times we just send the roots without the tops. Taking the tops takes a little more time, and sometimes the tops are not looking fabulous, so each time we harvest beets we see if we will take the time to send them along, or just top them in the field. This time we are topping them in the field, most likely! Snap peas are now done, but we will occasionally send pea shoots your way that we start in the greenhouse. Sometimes we use peas as a cover crop, grown for its value in improving the soil for a future vegetable crop, but we can also get a couple of harvests from the tendrils at the same time, which is an added bonus.
Coming soon: The green beans are starting to flower, which means just a couple of weeks until we might have some beans, and the cherry tomatoes are starting to change color, so the tomatoes are not too far away as well!
Time to hill the potatoes to keep them from turning green!
Here is a recipe that uses much of what we are sending out (thanks to Denise Cawley): https://cooking.nytimes.com/recipes/1020264-green-goddess-pasta-salad
Have a good week!
Peter & Bernadette
