In Your Share This Week Escarole – Coral. Like last weeks’ curly endive, this is another in the milder-leaning chicory family; it is very lettuce-like and is especially favored in France and Italy. It can be eaten raw as a substitute – or in addition to – lettuce for salads.

In Your Share This Week Curly Endive – Bellesque This mild chicory is named after the town of Bellingham, WA where it was developed. The inner, whiter leaves are milder, and can be added right to salads for a frilly, tasty addition. The outer leaves are a little bitter and can be

In Your Share This Week Sweet Peppers, Stocky Red Roaster and Healthy Sweet Pimento Peppers, Sheepnose – This tried & true heirloom is sweet & meaty, used for canning, cooking and stuffing into olives. Cut out the very top, scoop out seeds, place a chunk of (or grate)

In Your Share This Week Lettuce – Plato II (romaine), Magenta or Red Sails Sweet Peppers, Stocky Red Roaster plus Healthy or Antohi Romanian Mustard Greens, Vivid Choi – Another mustard green, not quite as mild as last weeks. Great for stir-fries and soup; even in spaghetti

In Your Share This Week Lettuce, Plato II – A big beautiful romaine from Wild Garden Seeds. Jimmy Nardellos Sweet Italian Frying Peppers –  yay, more of these! Sweet Peppers, Healthy, Antohi Romanian, or Stocky Red Roaster Mustard Greens, Bekana A Japanese version of a small

In Your Share This Week Paprika Peppers, Alma – Small, crisp and juicy with a sometimes spicy bite – great on the crudités tray with dip. Also for cooking, roasting and stuffing, they combine “exquisitely” (according to one source) with sweet onions, mushrooms & eggs.

Sweet Peppers, Healthy or Antohi Romanian – Beautiful out in the field; these are getting a brighter yellow as they turn red Summer Squash – Golden (yellow), Dark Star (green) or Bennings Green Tint (scalloped) Eggplant, Orient Express & Diamond Tomatoes –  The “slicers”

In Your Share this Week Yellow Peppers, Anthohi Romanian – This heirloom pepper turns from yellow to orange to red and they’ll get sweeter as they color. In the yellow stage they can be used for canning dilly beans and making salsa’s. They’re also great for hors d’oeuvres

It’s Fajita Week! A Fajita is a meal in which meat, poultry, vegetables and other ingredients are cooked over an open fire or more commonly, grilled together and assembled in a tortilla. Credit for the dish belongs to the Mexican workers who created it while working and living in

In Your Share This Week Fennel, Perfection – We’re having a great fennel year!  We try to have it 5 times per year, but this year we might do better. According to From Asparagus to Zucchini, “fennel’s history is as rich as its flavor! For centuries fennel has been utilized