We added a few choices this week with baby zucchini and edible pod peas.  If you weren’t here early though you did not get that choice we only had 2 of each. Everyone else got broccolini. Hopefully next week we will have enough for everyone.  Everyone got a nice Golden Acre Cabbage.  Kathy and I had coleslaw made with one on Wednesday for lunch and it was yummy!

This week the share included Cabbage, radishes (we pulled them all as they were starting to bolt), mustard greens, salad mix, baby Swiss chard.  mint, oregano, chives, garlic scapes, rhubarb, onions, baby dill, and a dozen eggs.

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Several people asked about what to do with mint.  Here are some ideas that don’t include lamb or mint juleps  https://www.delish.com/cooking/g1130/mint-recipes/  One of our favorite ways to use it is to make a mint chutney for Indian food.  1/2 an onion, 1 jalepeno (leave the seeds if you want it hotter), 1/4 to 1/2 cup packed mint (you can pull it out of the freezer for this) mixed in the food processor until pureed. Add 2 tablespoons of lemon juice and ketchup equal to the volume of the original ingredients.  This is great on samosa’s or pakoras.

We have green beans setting  on and are hoping to have enough for each share next week.  We will also likely have a bunch of peas and hopefully potatoes.  It will also likely, be the last week for the garlic scapes.

The weather the next few days will be approaching 100 degrees so we are watering heavily in the evening.  Everything is hold well so far though.

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