Fennel
Summer Squash
Mesclun Salad Mix
Escarole or Bibb Lettuce
Broccoli or Snap Peas
Scallions
Beets
Dill
After this past week, we are looking forward to a little break from the heavy heat. Most of our summer crops are planted on black landscape fabric (to hold back weeds and help retain moisture in the soil), making it 10 degrees hotter when managing or planting them. Of course most of this past week included work on the plastic. We finished planting our peppers and the 2nd succession of tomatoes, plus we staked and tied the tomatoes. Our Sungold cherry tomatoes are looking super close, beginning to change color, so we will have them a little early. We began harvesting cucumbers this past week and will harvest the first basil in two weeks. So summer is definitely on its way. The cooler weather over this coming week, will help sustain some of our Spring greens and help latter successions thrive, so its looking to be a pretty abundant June.
This week’s share includes the first summer squash, escarole, and fennel. All crops we love and have been looking forward to. The escarole can be used raw in salads or cooked. Check out the recipes below and enjoy the share…..Autumn & Brian
Zucchini-and-Fennel Salad With Pecorino and Mint
Frittata With Grated Zucchini, Goat Cheese and Dill
Beet and Escarole Salad with Avocado and Walnuts
Mediterranean Rice-Stuffed Escarole
Roasted Beet, Fennel, and Citrus Salad