2 lbs. potatoes
2-3 summer squash
bunch beets
3-4 sweet peppers*
bunch broccoli or green/wax beans
bunch collard or chard
pint husk cherries**
2-4 slicing tomatoes***
maybe a melon****
cutting garden
Half Shares:
1 lb. potatoes
3 cucumbers
1-2 summer squash
1-2 heads cabbage or radicchio
2-3 sweet peppers*
pint husk cherries** or cherry tomatoes
2-3 slicing tomatoes***
cutting garden
* Some of you will be getting Jimmy Nardello sweet peppers which are long and thin, range in color from green to red, and look like a hot pepper.
** Husk cherries are similar to tomatillos except they are smaller and sweeter. To eat, just take them out of their paper lantern and eat raw. They should be golden in color. If any are green just let them sit like you would a ripening tomato.
*** If you get any tomatoes that aren't quite ripe, just let them sit (not in the fridge) in a bag for a day or two and they will ripen right up.
**** Our melons are ripening very erratically this year, so some of you will be getting melons this week, and the rest of you over the next several. Your cantaloupe may need to sit for a few days to ripen. If it does, you'll be able to tell it's ready when it is fragrant and the end of the melon gives a little when you apply pressure it. If your water melon is not ripe, it will not ripen — let us know and we'll get you a replacement next week.
CUTTING GARDEN: Please visit the cutting garden and take a large bouquet of flowers and several bunches of herbs. There is plenty of basil for pesto — much of the basil has been ravaged by beetles, but it would be perfect for pesto. There is also a new planting of basil which is much fresher looking and ready for harvest.
No comments:
Post a Comment