|Harvesting greens for your boxes at 6 am in the rain|
Baby squashes are sweet and delicate in flavor. I think they are best cut in half lengthwise and sauteed with some onion, salt and pepper. The new potatoes need to be kept in the refrigerator. The beets are very sweet right now and need very little dressing. The garlic is uncured and needs to be used this week. It does need to be peeled similar to cured garlic but an easier job. The arugula and garlic make a great pesto combined with olive oil, salt and toasted walnuts. Have you tried kale or collard "chips"? Surprisingly good and simple, you tear the leaves into chip size pieces, put them in a bowl and toss with olive oil and salt then place on baking sheets in a single layer and bake at 350 degrees until crispy (about 15 minutes). If you like nutritional yeast, you can toss some of that in too. Fennel is celery-like in texture and has a licorice flavor. You use the bulb part and up the stalk until the leaves begin. It is delicious raw if you like the flavor and also lends sweetness without much of the licorice flavor to soups, risotto, and pasta sauces.