Summer 2019 Week 15 (Sept 10th)

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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.

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Summer 2017 Week 5 (July 11th)

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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.

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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.