Summer 2017 Week 5 (July 11th)


Small: arugula, collard greens, kale, bok choy, radishes, green leaf and romain lettuce, zucchini, broccoli, cucumber, beet, goji berries, carrots, cilantro, garlic chives, spring onions.


Medium Add: Swiss chard, extra zucchini, extra beet, peas, salad mix, broccolini, extra radishes.

Goji berries are an exotic surprise. I’m having a hard time finding any recipes that call for them fresh since most people can only find them dried.  Try on top of a smoothie bowl or anywhere you might put pomegranate seeds.  David recommends the onion chives in eggs, scrambled or omelette.  I’m excited for a good amount of radishes.  I will thinly slice (with mandolin) and toss with salt and let sit for at least half an hour. Then rinse, add splash of vinegar, pinch of sugar, and a clove of grated garlic. You can add the persian cucumber to this for a little variety in color.


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