Gold potatoes + beautiful blooms
Summer continues to share its beauty and bounty
Out of the ground
This is our final week for fresh onions for this season so don’t miss out - try them out grilled whole for a perfect summer snack with good bread. Back again for a second week is our fresh garlic whose mellower flavor makes it a great partner to any dish, especially when paired with some ginger for a great grilled dinner.
Even more carrots are out of the ground this week, in case you haven’t yet had the chance to get them on the grill - or shredded up for quick carrot fritters. New this week we’re bringing gold potatoes in place of the red potatoes that have graced our stand so far this season. If you don’t already have a plan to make home-fries this weekend, now’s your chance to change that.
Summer Favorites
Back again and tender are our green beans, great for an easy steamed side or freezing ahead for the winter. Our okra has started to pick and we couldn’t be happier to have fried okra back on our summer menu. While in the frying mood, give our pattypan summer squash a turn for a great summer appetizer or stacked on a sandwich.
Petite green cabbage will be along, the perfect size for a batch of cole-slaw that won’t overwhelm your fridge for weeks to come. If you’re in search of a crisp new summer snack, our pickling cucumbers are a great fit for a spicy cucumber salad.
Greens great and small
Joining us this week are four varieties of microgreens to brighten up your salads and top your toast. Enjoy sweet basil mix on top of your favorite stir-fry or tossed with pasta, or try mustard mix in your next omelet. Our floral mix is a great choice for adding color and flavor to salad and spicy cress is a favorite for adding some bite and brightness to your next batch of loaded toast.
While the summer weather is slowing them down, this week we will have rainbow swiss chard as well as crisp summer lettuce mix in the mix in limited supply.
Finally, herbs and flowers!
If you’re looking for larger leaves for your favorite dishes, we will have fresh cut basil and parsley bunches along this week, as well as tender scallions for a finishing touch.
Our mixed bouquets this week will feature our second-to-last batch of snapdragons alongside our first full cutting of eucalyptus and dahlias out of the greenhouse - with plenty of sunflowers and fragrant foliage in the mix, too.
Thank you so much for joining us this season - looking forward to seeing you all at Market!
Thank you for joining us this season!
Stay well.
Regards,
Rosemary + Pete