We are reaching the end of the early vegetables: Spinach, bok choi, arugula, garlic scapes, turnips, etc. Summer vegetables are starting to come in: Broccoli, cucumbers, squash, carrots, beans, kale, beets, etc.
We’re visiting the farm this weekend for a picnic. We’re excited to see where our food grows and meet the farmer and his apprentices! We might also go help pick garlic there on July 4.
What we received in our share this week:
- Lettuce, Scallions, and Cilantro: I’ll add these to taco salads for lunch this week. I’ll probably use the cilantro for guacamole, too.
- Beets: I’ll roast them and serve them with lentils, feta, and aioli.
- Broccoli: Just a simple steaming or roasting with garlic, served as a side for pork tenderloin or steak.
- Cucumber, Garlic Scapes, Chinese Cabbage, and Scallions: I’ll probably make some light kimchi and serve it with bulgogi and rice. It is also timely for upcoming Independence Day because kimchi on hotdogs is amazing.
- Kale: Tossing it in a frittata with sausage this weekend.
- Spinach: We still have quite a bit of spinach right now, so I’ll either make this into creamed spinach or freeze it so I can cream it later.
Cook Like Chuck 