Summer 2014 Week 2

I hope everyone got to their produce this week without a hitch. The summer variety is starting to hit already.  Click on “What We Grow” up above here and you can go through some detailed tips for storage and ideas for recipes.  I went through my mixed greens to check for bruised leaves — they’ll last longer in the fridge if you do.  Beets will keep longer if the stems are trimmed down.  All greens keep longer if you put some paper towel in the bag with them.  Treat the scapes like green onions that need longer cooking — add them to any place you’d use onions or garlic.

SMALL
shallot scapes (more flowery and hollow)
garlic scapes (more pointy and stiff)
baby artichokes
radishes
red beet (one larger or a couple smaller)
baby bok choy
kale
leek
lettuce (either green leaf or red leaf)
mixed baby greens
strawberries
microgreens (celery and pea shoots)
edible flowers
rosemary

MEDIUM
mustard
collards
golden beet
extra baby bok choy
extra radishes
extra artichokes

TOP flowers and rosemary;  BOT celery microgreens, strawberries, pea shoots
TOP flowers and rosemary; BOT celery microgreens, strawberries, pea shoots
TOP garlic scapes;  BOT shallot scapes
TOP garlic scapes; BOT shallot scapes
TOP kale, leek;  BOT artichoke, radish, bok choy, red beet
TOP kale, leek; BOT artichoke, radish, bok choy, red beet
mixed greens and head lettuce
mixed greens and head lettuce
collards, golden beet, mustard greens
collards, golden beet, mustard greens
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