In Your Share This Week
- Summer Squash
Celery: Get ready for some amazingly intense and delicious celery flavor like you’ve never tasted before! Although celery is oftentimes one of the most inexpensive vegetables in the store, is takes a lot of work and time to grow- we seeded this celery back in April. Its well worth the wait though, and Katherine has some amazing recipes to match. Make sure to use all of the celery- save the base and any excess leaves you don’t use for soups, stocks, bouillon, or toss some leaves on the bottom of a roasting pan before roasting chicken.
Cucumbers: Whew, our cucumber plants aren’t messing around, we can barely pick ’em fast enough. There is always an extra-large bounty at the beginning, then the plants tend to level off a bit. Until then, viva gazpacho and cucumber salads. If you still haven’t tried juicing cucumbers, make sure you do.
Kale, Red Ursa: You’ll notice that the leaves and stems are extra large and also extra tender this week. Thats because we are making our first harvest sweep through a new field of kale. We plant several successions throughout the season to make sure that we always have a continuous supply at the volumes we want, and as extra insurance against unexpected failures due to pests or diseases. I really enjoy the leaves from new kale because they’re so tender and need barely any cooking at all.
Onions, Wallas: The world-famous Walla Wallas are in! This variety is prized for its large size, juiciness, and sweet flavor. Its also best when eaten fresh (as opposed to cured onions with dry, paper skins like what you would purchase in the grocery store). If you’re feeling ambitious, this is definitely the week to treat yourself to some onion rings!