From the Garden this Week, July 15, 2021...

From the Garden this Week…

Summer Squash, Green Beans, Endive, Potatoes, Turnips, Tomatoes, Hot Peppers, Radishes, Carrots, Basil, Cilantro, Stone Fruit and Pluots

Coming Soon… Melons and Armenian Cucumbers

Using your Produce… by Julie Moreno

This week we have potatoes coming. They got a late start in the ground and are fairly small. Take the opportunity to forgo the peeling and roast them with the skin. In the recipe that I included, cut the larger ones in quarters, the medium in half and leave the small ones whole, so that each piece is about the same size. This will allow them to cook at the same time. Feel free to add in your radishes or carrots to the pan with the potatoes. For the endive this week, trim the leaves from the stem and wash it right away. Then you can use it on sandwiches instead of lettuce or add it to lettuce in a salad. I always like to remind everyone that the best way to store basil is in a glass of water on the counter top, like you would a bouquet of flowers. I trim the ends so that the stems get a fresh drink of water. After a few days add a little water as the basil will soak it up.

Roasted Potatoes with Rosemary and Basil

1 pound small potatoes, left whole or cut in half, so they are about equal size

2 tablespoon olive oil

1 teaspoon salt

½ teaspoon pepper

½ teaspoon garlic powder

1 teaspoon chopped fresh rosemary

2 tablespoons chopped basil

Preheat the oven to 425 degrees. Cut large potatoes in half, leave small potatoes whole. Place potatoes in a large bowl and top with the oil, salt, pepper, garlic powder, and rosemary; toss thoroughly. Pour the seasoned potatoes out onto a parchment lined baking sheet. Bake for 25 minutes. Remove from oven, sprinkle with basil, and serve.

Purple bag return tips!

We love being able to use, reuse and use again our purple produce bags! Here’s the best way to get them back to us:

For those who pick up at a store, just leave the bags right where you found your full bag!

For our home delivery folks, leave ‘em at the doorstep so we can swap it out when we drop off!

More Summer Squash…

In the summer when the leafy greens are rare, I still make salads with the vegetables on hand. I used the abundance of summer squash as a base and lightly grilled it to give it flavor. The remaining ingredients include tomatoes and basil with lemon and extra-virgin olive oil. The best part of this salad is that the squash will soak up the flavors and get better in the fridge after a day.

Grilled Squash Salad with Tomatoes, Lemon and Basil

3-4 pieces squash, cut into thick strips

2 tablespoons extra-virgin olive oil

1 cup cherry tomatoes, cut in half