In Your Share This Week

Lettuce – Red Summer Crisp or Plato II (a romaine)

Chard – Fordhook Giant (white), Golden (orange) and Rhubarb (red)

Beets, Early Wonder Tall Top & Touchstone Gold. Teriyaki beets: Boil or steam beets until almost tender (10-15 minutes). Rinse in cold water, cut in half. In a small pan combine 4 Tbsp butter or oil, 2 Tbsp honey, 1 Tbsp minced fresh ginger, 1 Tbsp soy sauce and 1 finely minced garlic. Heat gently, stirring, until sauce is smooth. Brush sauce on beets and heat under broiler 5-10 minutes, basting frequently.

Summer Squash – Black Beauty, Golden, White Bush, Bennings Green Tint

Provider Green Beans – Steam or simmer fresh beans in boiling water for 5-10 minutes. Watch for beans to brighten in color but not get soft or mushy. Great as a side dish with just a dab of butter & salt.

Onions – Pacific Pearl and Purplette

Fennel, Perfection – Try cutting bulb into quarters, drizzle with olive oil and bake until tender, about 35 minutes. Feather fronds can be used in almost all cases in place of dill; it’s especially good with fish.

Garlic – hardneck, Still fresh & not cured; we’re harvesting the entire crop this week.

Pickling Cucumbers – Wautoma (Farm ONLY this week)