Week of June 25th

Pick of the Week:

Maruba Santoh With Maruba you get two vegetables in one. The loose round vibrant chartreuse leaves provide a mild piquant mustardy flavor while the flat white stems impart a juicy crisp pac choi taste. Cut Maruba into small pieces & make a mesclun mix.
Fava Greens - great sautéed in oil or butter. Sauté until leaves are very limp & stems are tender.
Beets - edible greens too! for salad or sauté
Baby Carrots
Garlic Curls (use just like garlic)

Herb of the Week: Catnip Use catnip in salads and tea. Fresh leaves can be rubbed on raw meat as a tenderizer or mixed with olive oil and seasonings for a marinade. The dried leaves are used in cat toys. Many cats eat it fresh! Freeze whole mint leaves in ice cubes for tea or lemonade. Mix chopped mint with butter for boiled new potatoes (or with parsley or dill). Make fresh brewed old-fashioned iced tea made with your favorite tea and big bundles of fresh mint stalks and leaves and with lots of lemon. A great night-time tea!

Week of June 18th

Pick of the Week:

Mixed Lettuce Toraziroh (mustardy flavor - stir-fry or salad) Rhubarb - recipes on back Garlic Curls (use just like garlic)

From the Wild Side: Garlic Cress (sorry these weren't included last week, but we finally harvested them for you this week). Garlic cress is great raw in salads, mixed with more mild greens. It's also good steamed, simmered, or sautéed. In Europe, they use it in sauces. Cook no longer than five minutes, or the leaves will become mushy. A garlic mustard flavor.

Herb of the Week: Basil

Week of June 11th

Pick of the Week:

Mixed Lettuce Mixed Chard Green Garlic Radish Greens (sauté - not for salad)

Herb of the Week: Cilantro

Week of June 4th

Pick of the Week:

Baby Lettuce Bunches

Cimarron Red Lettuce Crisp Mint Green Lettuce Green Garlic Collards From the Wild Side: Garlic Cress (sorry not this week-due to the rainy day harvest-probably next week) Herb of the Week: Mint