Garlic These heads are fresh, so you will notice that each clove is encased in a thick skin rather than the papery thin skin you will be used to from cured garlic. Most of our garlic crop is drying down as we speak, so later heads that you receive will be cured and will store for months. These heads, however, should be kept in the fridge and used in the next couple of weeks.
Cilantro Washing herbs well in advance of their use reduces their flavor, so you’ll notice that we haven’t washed these bunches yet. Consider adding cilantro to curries, dressings, garnishes, salads, or beans.
Red Russian Kale We have a couple of weeks left for the leafy cooking greens before they toughen up in the heat, so let’s enjoy the vitamin and chlorophyl boost while the leaves are still supple! We just planted our fall crop of kales yesterday.
Cucumber I’ve been thinking of cucumbers as the summer apple and simply eating at least one raw cucumber a day. You can also make your way through the abundance with cooling cucumber soups and salads.
Cauliflower This is the last of this summer’s cauliflower crop. If you want the perfect roasted cauliflower texture, parboil it first by placing it in a pot of water, bringing to a boil, draining right after it boils, and then coating lightly in olive oil and salt to roast in the oven at 350.
Italian Eggplant The very first of the season!
Summer Squash We are growing three varieties of summer squash this season: a green standard zucchini, a yellow zucchini and a light green Mediterranean squash. They can all be used interchangeably in any dish that calls for squash.