Summer 2019 Week 16 (Sept 17th)


Napa cabbage, rainbow chard, miniature romain, spinach, salad mix, honeydew melon, kale, zucchini, leek, eggplant, pattypan squash, peppers (yellow bell, wax, and serrano)


Summer 2019 Week 15 (Sept 10th)


Bok choy, baby greens (kale, chard), arugula, beets, pattypan squash, collard greens, Japanese eggplant, zucchini, bell peppers, Armenian cucumber, kohlrabi, radishes, broccoli, shallot, onion, garlic, goji berries.

If you save up 4 japanese eggplants make babaganoush. But since there’s bell peppers and onion too making ratatoullie with canned tomatoes. I like to add radishes to cucumber salads for the color contrast. Eat goji berries quickly, my favorite is sprinkled on a green smoothie bowl.

Summer 2019 Week 10 (Aug. 6th)


Romain, collard greens, green cabbage, arugula, baby greens (spinach, chard, kale), pattypan squash, napa cabbage, armenian cucumber, cherries, zucchini, radishes, broccoli, kohlrabi, poblano peppers, mini sweet peppers.

Pattypan squash is one of David’s favorites. The larger sizes are great for stuffing, like this recipe. Or for a Mexican dish you could fill the poblano peppers (not really spicy) as well as the pattypan.  Turn the kohlrabi and radishes and/or cabbage into a slaw for tacos or pulled pork sandwiches.