garlic scapes (last week)
deer tongue lettuce
garlic (fresh heads, can be dried)
sugar snap peas
yellow snow peas
golden squash (either yellow zucc or crookneck, depending)
baby bok choy
young spaghetti squash
COMING IN THE NEXT THREE WEEKS
lots of peaches
loads more summer squash
These heads of garlic are more mature than the young items we’ve received so far. If you’re going to eat them right away, wash them, peel off the outermost layer, and stick them in the fridge. Peel and use as normal garlic. If you’d like, you can hang them in a warm window or a shaded porch to dry. They’ll form the usual papery skin and will store for several months.
Scapes and Lettuce
This is the end of the scapes and the lettuce. The lettuce is bolting at younger and younger ages, meaning it starts to go to see. As soon as it grows seed stalks, the leaves get bitter and tough. Lettuce is a cooler weather crop. There might be a little come the late fall — especially if David launches the winter CSA as planned.
I would tell you what to do with the cherries, but I defy you to keep them around longer than it takes you to store the rest of your veg. If they are still there after that, put them in loose plastic as they came in the fridge — no special treatment needed.
(I can’t resist… Woot! Beets mean summer!) Only in the large share this week, but everyone should be seeing them soon – they grow really well in Utah (Sugarhouse is named for sugar beet production, afterall). Cut off the tops, put the greens in loose plastic in the crisper and the beets themselves loose into the crisper. The greens are fantastic treated like chard — sauteed in garlic and olive oil. The roots are great wrapped in foil and roasted until tender OR shredded raw over a salad (or as a salad with shredded carrots).
Store them as delivered in the bottom of your fridge until you’re ready to use them. Recipes for green beans are ubiquitous, but I’ll try to find a few that go well with the squeaky fresh version (as opposed to canned).