Last week was the beginning of the 2nd half of the season. So far we’re mostly ahead this year compared to last in terms of weight and number of items. While there is certainly overlap in what we harvest from year to year, especially among our favorites, each year is also unique. We always try new things; and then some years some varieties taste exceptionally great – like this years’ fingerling potatoes and yellow Romano beans.
Speaking of seasons and veggies, please go to https://www.surveymonkey.com/s/FoodCodeConcept and let the city know what you think about being able to pick up your farm fresh veggies right in your neighborhood. Decisions will be made based on this survey, so please do it right away. The deadline is August 29th.
In Your Share This Week
Romaine Lettuce – Plato II. Try Grilled Romaine. Cut the head in half lengthwise. Brush with olive oil and grill, turning once or twice until it’s nicely charred. Add a splash of dressing, maybe some croutons or black olives and enjoy this summer treat.
Chard- Fordhook Giant, Golden, Rhubarb
Cilantro – Pokey Joe For those who didn’t make pesto last week.
Summer Squash – Black Beauty, Golden, White Bush, Bennings Green Tint, Yellow Scallop, Lemon
Gold of Bacau Yellow Romano Beans – Use like green beans: steamed, lightly boiled, baked, roasted or as a substitute for pasta with tomato sauce ladled over, “Spaghetti di Romano”
Walla Walla Onions – This is a good onion year!
Cucumbers, Marketmore & Diva (slicers) or Wautoma (picklers)
Orient Express Eggplant – (Parkrose & Piedmont ONLY)
Fingerling Potatoes, Austrian Crescent
Perfection Fennel – Fennel & Orange go really well together; try this recipe for Fennel Orange Salad. Remove leafy tops of your fennel bulb. Slice trimmed bulb crosswise into thin, bite-size slices; place in bowl. Section pieces from 3-4 oranges into a bowl, squeezing in all extra juice as well. Stir in juice of one lemon, 2 Tbsp olive oil and S&P to taste. Cover and refrigerate at least 20 minutes. An excellent summer picnic/potluck item.
