Hi Everyone,
This week’s tips include a few standard preparation tips.
We recommend washing all produce just before use, always.
• Lemon Balm – This tasty herb has many uses (cooked, raw, in tea) – check out this link
For more recipes and more information: https://food52.com/blog/10787-lemon-balm-and-
20-ways-to-use-it
• Petite Sweet Onions – Small, juicy onions good cooked or raw. These would pair well
grilled or sauteed with peppers. Peel whole and add to kabobs.
• Baby Turnip Greens with Roots – These tender greens have the roots intact, you can
wash and chop the roots and cook with the greens or discard. The greens have a mild
mustard flavor that pairs especially well with rich or spicy foods. Try it as side dish with
barbeque or a cream-based dish.
• Garlic bulbs, Country Valley Hardneck variety – Few cloves, easy to peel and chop.
• Red Potatoes – This is the last of our red potato crop, russet potatoes begin next week.
• Orange Cherry Tomatoes – Orange tomatoes are generally known to be a bit sweeter
than red tomatoes and are more fragile. A true snacking tomato, great raw and cooked.
• Cubanelle Peppers – Considered a sweet pepper, some of them do have some very mild
heat. Often used as a frying pepper, also nice in salads or raw on sandwiches.
• Italian Eggplant – A smaller variety known for its delicate and sweeter flavor when
compared to the larger varieties. Can be cut lengthwise and grilled or baked; also nice
cubed and stewed.
• Pattypan Summer Squash – While many veggies are available to us most of the year, we
don’t see Pattypans often once the local season is done. These are great on their own or
paired with other veggies, great on the grill too.
We aren’t including a recipe this week other than the link with lemon balm recipes above.
Recipes will return soon.