In Your Share This Week
Lettuce – Rhazes This is a new one for us. What do you think?
Salad Mix– 10-12 different varieties of lettuce
Cilantro – Pokey Joe Last year we fell in love with this new variety from our friends at Uprising Seeds in Bellingham, WA. It tastes wonderful and grows well in summer without going to seed right away!
Summer Squash – Black Beauty, Golden, White Bush, Bennings Green Tint, Yellow Scallop, Lemon
Gold of Bacau Yellow Romano Beans – Originally from Romania, we found these in the Seed Savers Exchange catalog a few years back and are hooked. They are so sweet and tender; best used fresh but can also be frozen. They were the centerpiece of one of the courses at our Farm to Fork Dinner last Saturday. They can be used and enjoyed just like green beans: steamed, lightly boiled, baked, roasted or even used in place of pasta.
Onions – Walla Wallas again!
Scallions, Evergreen Hardy White Slice finely for baked potatoes, soups, salads or any garnish needs. Also excellent grilled: keep bundled if possible, brush with olive oil and let blacken a bit on the grill.
Cucumbers, Marketmore & Diva (slicers) or Wautoma (picklers) Yes, you can make pickles from slicers and you certainly can use picklers fresh in your salads just like slicers. The skin of picklers is a little thicker so that it can withstand sitting in brine for a long time. You could peel them to use fresh, but we don’t.
Plums!! Imperial Epineuse Just a taste of the first harvest from our orchard to our members!