Week 6

Hi everyone,
It really feels like summer now. The grass is dying and the squash , tomatoes and cucumbers are flowering. Just in time, we've got our irrigation line in the ground and our new ice machine up and running. We're getting into the next season of produce, with a teaser this week of zucchini. Here's what's in the share:

Snap Peas - We're swimming in snap peas right now and they are delish!
Beets - Red beets this week, larger than before but still young enough to have a thin skin. Use the leaves like you would chard or any other cooking green.
Mini Head Lettuce - This is the same mini romaine we gave you a few weeks back. It is mild in flavor and very easy to use.
Arugula - We have some tender bunched arugula this week, great for salads, pesto, or on pizza.
Garlic - This garlic was grown by a friend of ours. The variety is inchillium red. You can use it as you would any other garlic, but for you hardcore garlic fans this stuff is a special treat when roasted whole.
French Breakfast Radishes -These are one of the most popular items at our stand at the farmer's market week in and week out. They are at the perfect stage this week, not too spicy. Lots of folks at the market use them to make radish sandwiches.
Cauliflower - We weren't planning on putting cauliflower in the share this week but when we showed up on Monday we had so much ready that we decided to include it. Blake recommendation: cover the whole head in butter, salt and pepper, and blue cheese, wrap it in aluminum foil and bake it at 300 degrees for an hour. Or try cauliflower in a curry. There are so many things to do with cauliflower.
Zucchini - A teaser this week--just one zucchini. We're growing a handful of varieties of summer squash this year which all taste pretty similar. We've got the regular green zucchini, a yellow zucchini, a green striped zucchini called green tiger, a few round squash and a yellow crook neck.