| This week’s harvest |
| Green Beans Hand-harvested, tender haricot verts! These are extremely special! Steam gently and don’t overcook! Storage: In an airtight container in the fridge. Uses: Cooked When to use: Within 3 days Fresh Garlic Storage: On the counter up to a month. Uses: Raw/Cooked Culinary Mint This mint is delicious in culinary dishes or in drinks. Storage: In an airtight container in the fridge. Uses: Raw/Cooked When to use: Within 3 days Napa Cabbage A great variety for stir-fries Uses: Raw/Cooked When to use: Within 5 days Zucchini Storage: In an airtight container in the fridge. Uses: Raw/Cooked When to use: Within 5 days Swiss Chard Storage: In an airtight container in the fridge. Uses: Cooked When to use: Within 5 days Walla Walla Onions A fresh-eating onion that has a mild, sweet flavor. Great in salads or you can caramelize them! Storage: In an airtight container in the fridge. Uses: Raw/Cooked When to use: Within 5 days Basil This is a new planting. Those of you who have been members for many years will remember that it became nearly impossible to grow basil in the Northeast for a few years due to fungal diseases. Now we have resistant varieties that are allowing for a basil come-back! We couldn’t be happier! Stocking our freezer with basil pesto for the winter. Storage: In an airtight container in the fridge. Or bouquet-style in a glass of water up to a day on the counter. Uses: Raw is best When to use: Within 3 days |
Forest Hills CSA 