From the Garden this Week, June 17, 2021

From the Garden this Week…

Summer Squash, White/Yellow/Red Onions, Asian Greens, Spinach, Arugula, Beet Greens, Radishes, Cucumbers, Carrots, Beets, Bell Pepper, Basil, Mint, Strawberries and Plums*

Coming Soon…Tomatoes and Peppers

*Plums replaced Wheat Berries last minute today - no home milling this week!

Using your Produce… by Julie Moreno

We are nearing the end of our spring greens, radishes, carrots and beets. You can cut off the tops of the root vegetables and they will store in your fridge for a few weeks if needed. The cucumbers are getting started and I love to enjoy them sliced with a splash of white wine vinegar and a sprinkle of salt, sugar and red pepper flakes. This week we have more onions and summer squash so I have included two recipes to use them, French onion soup and summer squash fritters. This is a traditional version of the soup with beef broth, but the caramelized onions will bring a deep flavor to vegetable stock or even water if that is all you have. The tomatoes and peppers are starting to ripen so get ready for summer is almost here.

French Onion Soup

3-4 Onions (red, white or yellow doesn't matter)

2-3 tablespoons olive oil or butter

1 teaspoon dried thyme

1 cup wine or dry sherry

1 quart beef stock/broth or vegetable stock

1 teaspoon salt (if using store bought broth, taste first and use less salt)

fresh ground pepper to taste

2 cups toasted croutons

1 cup grated Gruyere cheese

Slice the onions lengthwise, into thin strips, from the root to the tip. In a large pot, cook the onions with the oil over medium low heat, until the onions are brown, this will take about 50-60 minutes. (Occasionally add a little water if necessary, to keep from burning.) Add the thyme and wine and reduce the wine until it is nearly all evaporated. Add the beef stock and let it simmer for one hour. Add the salt and taste. When ready to serve, add fresh ground pepper. Top with croutons and Gruyere cheese and melt the cheese under the broiler.


We will be taking Thursday, July 1st off to celebrate our volunteers!

Weekly subscribers! Your subscription will continue normally after that week.

Biweekly subscribers! Your subscription will be shifted forward by one week: If you are receiving a basket today, June 17th, your next basket will be July 8th

Thank you for your understanding, we look forward to harvesting for you soon!

More Summer Squash…

This time of year is the best time to grow and harvest summer squash: zucchini, yellow squash and the flying saucer shaped patty pan squash. Summer squash has the best flavor when cooked and eaten as soon as possible after harvest. This is not to say that it can’t live in your fridge for a week or more, but the squash flavor will change over time. If you need to save squash, try grating it and then freezing it. When you go to use it let it thaw and drain off any water. This fritter recipe is one of my favorites.

Squash Fritters