share details- last week of July

This morning's harvest was a bit chillier than usual, a sign that Summer will eventually fade and Autumn will be here before we know it. We were thankful to be harvesting in cool sun rather than the rain we've had the last few days!

SHARE OFFERINGS:

BROCCOLI
MIXED SALAD GREENS
PARSLEY
mini white CUCUMBERS
juliet TOMATOES
ONIONS
GREEN BEANS
ZUCCHINI or SUMMER SQUASH

This is our first week offering CUCUMBERS, TOMATOES, GREEN BEANS, SUMMER SQUASH and ZUCCHINI!

Though the yellow CUCUMBERS being offered this week are technically a pickling type, they are very tender, and can be eaten raw without worrying about a bitter skin.

If you're looking for something to do with the small batch of TOMATOES you got today, consider pairing them with basil to make a Caprese salad. Growing up, we had Caprese one of two ways, as a salad or as individual portions. Either way it's super simple, it just depends on the display you're going for!

Caprese Salad

ingredients:
TOMATO
BASIL
mozzarella cheese
olive oil
salt
pepper

Salad:
Halve or quarter the TOMATOES, add chopped BASIL, mozzarella cheese pieces, olive oil, pepper, and salt to taste.

Individual Portions:
For perfectly portioned ratios, slice the TOMATOES, put a slice of mozzarella on each, and add a BASIL leaf. Top it off with a light drizzle of olive oil, salt, and pepper.

If you're feeling adventurous, try adding some blanched SUMMER SQUASH or ZUCCHINI to your Caprese.