Kale A flat leaved variety called Red Russian kale. If you can’t think of a soup or salad to toss kale in, try making kale chips. Make sure the leaves are dry before mixing with oil and seasoning and then crisping in the oven. You’ll see little bug bites from flea beetles on some of the leaves. The beatles have long since flown off, leaving behind nothing but an aesthetic blemish that proves we don’t spray insecticides on the farm.
Garlic Scapes Garlic plants send up a flower stalk (the scape) about a month before the bulbs are ready for harvest. We remove the scape so that the plant will put more energy into making a beautiful big bulb. Conveniently, the scape happens to be delicious- like a garlic flavored green bean. It can be used in place of garlic in any recipe or you can look up specific scape recipes like scape pesto.
Salad Mix This is likely the last week of salad mix for the summer as the greens start to toughen and switch to their seed producing stage in the heat.
Sugar Snap Peas This may be the last week for sugar snap peas if the plants don’t snap back into making more peas. They are a great spring crop that ‘pea’ters out in the warmer weather.
Snow Peas The stir-fries we’ve been making with these are incredible. If you feel overwhelmed with fresh vegetables, these are a great one to throw in the freezer for the winter. Just put them in a zip lock bag, freeze, and then toss into a stir-fry when you are craving green veggies in January.
Lavender Keep these with their stems in water to enjoy fresh lavender scent for the next week or so, or hang them upside down in a well ventilated area (I chose above the kitchen sink) to dry. Robert and Chana, two of the Adamah apprentices, made a fresh lavender cake so don’t discount baking with it too!
Napa Cabbage A crispy cabbage that is perfect for raw, marinated salads. It can also be sautéed or stir-fried, although we recommend cooking it lightly to maintain some crunch, unless you want mushy cabbage.