Clockwise, from upper left: Carrots, red romaine, radicchio, purple scallions, green onions, beets, kohl rabi, butter lettuce, Italian parsley (large share pictured).

Use first (will keep about a week): butter lettuce
Store a little longer (about 2 weeks): everything else!

Happy Week 10 of the Summer CSA!

Summer is here!

Long sunny days, firefly studded nights, gardens brimming with rainbow veggies…there is a lot to love about this time of year! With summer heat settling in, the spring lettuces are just about through. Same for carrots, snap peas, collards, and kale. These spring beauties just can’t take the heat. You’ll probably notice a slight change in their texture & flavor compared to a few weeks ago, as a result of the heat. Coming along are cabbages, sweet peppers, garlic, summer crisp lettuces, eggplant, tomatoes, ground cherries, basil, and our Most Beautiful Crop of Onions Ever, to name a few.

We’ve rounded up some recipes that you could make with this share. Our personal favorite is the Roasted Beet Salad which was surely inspired by this exact point in the growing season, just about all of the produce you need for it is in your share this week. Momma Priapi makes this salad over a couple of days, roasting the beets & mixing up the dressing one day, and storing them in the fridge until she puts the salad together the next. It is a fabulous approach! We’ve also included some recipes that are perfect for when its really just too hot to cook. We hope you have a lot of fun with this food. Thank you for your support, you are awesome!

Beet & Radicchio Salad With Goat Cheese
Onion Strings
A Noble Chef’s Salad
Lemon Parsley Salad Dressing
Chicken Salad Lettuce Wraps
Quick Pickled Kohl Rabi

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