Today's harvest:

Full shares:
2 lb French fingerling potatoes
3 bulbs fresh garlic*
1-2 eggplant
2-3 summer squash**
bunch greenbeans
2 heads lettuce#
2 small bunches kale
head radicchio
bunch beets
bunch sweet peppers
bunches of Greek oregano and chives##
cutting garden (see below)

Small shares:
1.5 lb French fingerling or Augusta potatoes°
1 bulb fresh garlic*
1-2 summer squash**
1-2 cucumbers or saladette tomatoes or small eggplant°°
bunch broccoli or head cabbage
last of the snap peas
small bunch beets
head lettuce#
bunches of Greek oregano and chives##
cutting garden (see below)

*Fresh garlic is pulled right out of the ground and isn't cured. The taste is extraordinary, but the bulbs won't last as long as cured garlic.

**Some of you will have a yellow patty pan squash. These are saucer shaped, and cook just like any other summer squash.

#Summer lettuces tend to be more bitter. We recommend citrus, mustard, or sweeter dressings to blend with and soften the bitter.

##We needed to cut back the chives and oregano so the plants could rejuvenate.

°Those of you who didn't get the French fingerling variety will get them the next time we harvest fingerlings.

°°The tomatoes, cucumbers, and eggplant are starting to produce, but not enough yet for everyone. We keep track of who gets what from week to week. The summer crops will increase in yield as the weeks progress. The cucumbers this week are Boothby blondes — a small pale, yellow heirloom.

CUTTING GARDEN:
This week you may pick medium bouquets of flowers and take large bunches of basil. You may also take smaller bunches of any of the other herbs. There are some Hungarian hotwax and early jalapeno hot peppers as well; it looks like there's enough for everyone to take a few.