In your share this week:broccoli
bunch baby carrots
fresh shallot
basil
2 lbs new potatoes
1.3 lbs sugar snaps
summer squash and zukes
bunch swiss chard
slicing and pickling cukes
bag lettuce mix
Flowers: (L-R) sunflowers!!, copper and red amaranth (copper pictured above), opened shallot blossoms. Not pictured: zinnia, rudebeckia, calendulaHerbs: thai basil, dill, cilantro, summer savory, mint
Broccoli and carrots are ready, hooray! Carrots will get sweeter as they continue to size up. The best way to store carrots is to lop the tops off before sticking them in the fridge.
Toss the tops-- unless you've got a mind to make veggie stock to save for a cold winter's day soup base. Save the water from boiled potatoes, toss in the carrot tops and some chopped cloves of garlic, boil low for 20 minutes, and voila! Homemade veggie stock! Strain and store it in the freezer until you're ready again for soup, or use it as the base to cook whole grains for an extra flavor kick.
Basil was in your share in a small pint container. Thai basil was in the free-choice herb section. Thai basil has a distinct anise-like flavor, and holds its flavor much better during cooking compared to its Italian relative. Next week, we'll add in lemon basil, just for kicks!
I'm wild about these new potatoes. Your share has all Adirondack Reds this week, which are red outside and in. The color holds during cooking, which means fun pink mashed taters!
Potluck Thursday, 6:30-- hope to see folks here. Bring a dish to share; kids, musical instruments, and lawn games are encouraged!
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