Our marathon spinach harvest is finally coming to a finale. This will be our last week until the fall. We actually only have a few things left to harvest from Annie (the spring section) and are moving fully into Clara, the summer section. By next week we’ll be harvesting summer squash from Esther.
In Your Share This Week
Lettuce – Red Sails or Jester
Spinach – Olympia. By now you’ve probably had it every which way- be sure you’ve tried it in lasagna, on pizza, steamed, fresh, wilted in a grilled cheese sandwich, and baked in a frittata!
Chard &/or Kale – Fordhook Giant, Golden, Rhubarb chards; Red Russian kale
Chickweed – Yes, this is the weed that grows in gardens around the world (literally!); Stellaria media. Why is it in your share?? We actually purchase seed and sow it as the chefs have been loving the mild, nutty flavor. In addition to being an interesting, crunchy ingredient in salads or as replacement for lettuce in sandwiches, I’ve discovered it makes great pesto! It is also very high in vitamins and minerals. It can also be used like other tender greens: briefly, they can be boiled, sautéed or steamed.
Lavender – Lavender flowers add beautiful color to salads; it can be substituted for rosemary in many bread recipes. Flowers look beautiful and taste good in a glass of champagne, with chocolate cake, or as a garnish for sorbets or ice creams.
Sugar Snap Peas Sugar Ann & Cascadia – Going on our 3rd week!
Windsor Broccoli (Piedmont pick up ONLY) – . This is our hybrid broccoli, one of the few hybrids we grow. We got the seed from a company relatively new to us called Osborne Seeds in Mt. Vernon, WA. It is considered an “early” variety (!!).
Garlic Whistles – Check out the pesto recipe, or if you’ve got the grill going, brush with oil and grill. Note: It doesn’t take long. Use the entire piece, except the tip at the end of the flower it it’s brown.