| This week’s harvest |
| NOTE: The fruit share begins in August. Garlic Scapes This is a delicacy – the flower heads and upper stem of the garlic plant! Remove the top bulb portion (the flower head bulb) and the rest of the stem is edible and delicious. Learn more about garlic scapes here. Uses: Raw/Cooked When to use: Within 5 days “Pomegranate Crunch” baby Red Romaine Lettuce Beautiful red, crunchy and sweet leaves. Storage: In an airtight container in the fridge. Uses: Raw When to use: Within 3 days Boston Lettuce Soft, thick leaves make this early season variety really special. Storage: In an airtight container in the fridge. Uses: Raw When to use: Within 3 days Red Radishes Storage: In an airtight container in the fridge. Separate the roots from the leaves Uses: Raw/Cooked When to use: Within 5 days Arugula Baby arugula is tender. Be gentle when you wash and prepare it! Storage: In an airtight container in the fridge. Uses: Raw How the farmer eats it this week: Arugula Salad When to use: Within 3 days Purple Kale It’s the first year we’re growing this variety. I made kale salad with it last night and the texture of the leaves held the grated parmesan, breadcrumbs and garlicky lemon dressing so well! A CSA member raves about the Sweet Kale recipe below. I’m making it tomorrow! Storage: In an airtight container in the fridge. Uses: Raw/Cooked How the farmer eats it this week: Kale salad! When to use: Within 5 days Collards Collards make great wraps! Try this week’s recipe below. Storage: In an airtight container in the fridge. Uses: Raw/Cooked When to use: Within 5 days Sugar Snap Peas ITEM IN ROTATION – It’s eventually coming to all members. Maybe this is your lucky week? Sweet and fun to eat! Remove the stem and pull down the string. You eat the whole pod and peas inside! Storage: In an airtight container in the fridge. Uses: Raw/Cooked How the farmer eats it this week: Sugar Snap peas as a snack in the field! When to use: Within 3 days |
| Recipes! Garlic Scape Pesto Collard Wraps with a Peanut Sauce Sweet Kale Salad with Lentils & Pine Nuts – Ottolenghi (scroll down page for recipe) |
Forest Hills CSA 