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From the Garden this Week…

From the Garden this Week…

Lettuce Heads, New Potatoes, Summer Squash, Fennel, Kohlrabi, Kale, Cucumbers, Cilantro, Carrots, Arugula, and Parsley

Coming Soon… Tomatoes, Peppers and Eggplant


Using your Produce… by Julie Moreno

This week we will have small lettuce heads and arugula for one of the last times before the true summer heat hits, so we should be making a lettuce salad. Soon, we can still have salad, but it probably won’t have lettuce. Make a vinaigrette in a jar, with salt, pepper, vinegar and oil then shake.  You should have 2-3 times the amount of oil to vinegar.  You can always dress the salad right in the bowl, sprinkling on the salt and pepper, then a drizzle of vinegar and oil, right on the greens. Your homemade dressing will always be better than anything you can buy at the store. To add a boost of flavor, just chop a few fresh herbs and add them to the salad greens. The fennel and kohlrabi are a great addition to a salad as well as an extra piece of summer squash, I like to grate the squash and the kohlrabi (after peeling the outer layer off) on a box grater. The fennel should be sliced then across the grain, if you eat it raw. Below is my go-to squash recipe, because you can never have enough squash recipes. Make extra and you can reheat them the next day.

Squash Fritters 


3 pieces summer squash, about 1 pound, grated 

¾ teaspoon salt 

1 egg 

¼ cup flour (a gluten free flour substitute will work) 

2 Tablespoons shredded cheese 

1 Tablespoon of oil  

Combine the grated squash and salt and leave it in a colander for 20-30 minutes, to allow some of the water to drain.  Squeeze the squash to remove any excess water, then mix it with the egg, flour and cheese.  Heat a nonstick pan, over medium heat, add the oil and drop 1/4 cup of the squash mixture into the pan.  Help it to spread out a little then repeat 2-3 more times, so you have 3-4 small pancakes.  Allow them to cook for 5 minutes then turn the fritters over and cook for another 5 minutes.  Remove them and cook another batch to use the remaining batter.  Enjoy hot, but they are also great the next day. 

The tomatoes are coming…

Just a few more weeks and we will be head over heels in tomatoes. It is such a long wait since our last homegrown tomato in November.  I try each year, (sometimes I fail), to not eat fresh tomatoes in the offseason. I think that this is strange that it takes any effort because I don’t really like fresh tomatoes.  But I always look forward to this time each year and anticipate it with much excitement. Of course, I will be making some pico de gallo or a BLT.  I think that by eating seasonally you appreciate the joy and taste of your food much more.  I know that I would never have liked tomatoes at all if I had only eaten conventional tomatoes from the grocery store.

One Potato, Two Potato…