Summer 2017 Week 10 (Aug 15th)



Small: cherry tomatoes, yellow summer squash, kale, beets, cucumbers, mint and sesame leaves, arugula, basil, bell pepper, broccoli, miniature romain, green leaf lettuce, persian cucumbers, radishes.


Medium Add: pursalane, swss chard, goji berries, spring onions, extra kale, extra green leaf and romain, patty pan squash, 3 varieties of cucumbers, extra radishes, broccolini, bell pepper.


For mediums pursalane is new for this season, but a David favorite.  Michael Pollan calls it one of the two most nutritious plants on earth. Here is some more information and ideas of what to make with it. Including the bell pepper would be good- the vitamin c will help with iron absorption.  The mint I just made into tea, adding raw honey from David once it was cool enough to touch. You could also use it and the sesame leaves in spring rolls or as herbs in fancy drinks. In Korean cooking it’s used as a wrap for grilled meat or mushrooms along with romain. That’s what we did last night.  And when we get a good amount of beets I like to make this creamy beet slaw.

Summer 2017 Week 8 (Aug 1st)


Small: Bok choy, arugula, swiss chard, baby tomatoes, salad mix, collard greens, carrots, beet, broccoli, leek, spring onion, radishes, cucumbers (two kinds), summer squash, and miniature romain.


Medium Add: Extra collards, extra radishes, basil, green beans, extra summer squash, extra spring onions, extra bok choy, patty pan squash, zucchini, extra cucumbers.


Such variety and colors this week, so grateful for high summer! I stopped avoiding large zucchini when I learned to bread (dip in flour, egg wash, then breadcrumb) and pan fry 1/2 inch discs and serve with marinara sauce.

Summer 2017 Week 6 (July 18th)


Small: spinach, arugula, radishes, collard greens, leek, spring onions, swiss chard, miniature romain, broccolini, persian cucumbers, carrots, summer squash, green leaf lettuce.

Recipe ideas: Arugula Pesto on zucchini noodles,  quick one-pan dinner with salmon and swiss chard, I’m going to try these collard greens. Oh, and a couple of different spinach recipes. Soup and Ice Cream, both vegan.


Medium Add: more spring onion, broccoli, baby bok choy, more arugula, sugar snap peas, zucchini, perilla leaves, garlic chives.

Recipe ideas: Spring roll with perilla leaves, garlic chives in a dipping sauce for fresh veggies (cucumber, carrot, broccoli, peas, radishes) will be great for picnic/road trip.


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.

Summer 2017 Week 3 (June 27th)


Swiss chard, strawberries, mustard greens, salad mix, romain, green leaf lettuce, collard greens, broccoli, leek, onion, and carrots.

The first fruit of the summer! Beautiful strawberries, eat them right away. Leeks are a rarity from David, so consider them an oniony treat. I’ll refer back to this post for the mustard greens.  For recipe links in general just click the name of the vegetable to the right, I only tag them when a recipe for that item is included/linked to.  Happy eating everyone!