Melon: we've been waiting all year for these to ripen and we've finally got enough to give to y'all. The melons for this week are a variety that comes from Israel called galia melons. They have green flesh and a delicate delicious refreshing flavor. They are ripe to eat when their skin is all yellow--and they ripen fast so eat them soon! Blake's tip: wrap pieces in prosciutto.
Note: we ran out of galias on Thursday so a few of you got our yellow-fleshed watermelon. They are ripe and ready to eat. Enjoy!
Pea vines: these have become a very popular item in the foodie world of late. They have the flavor of peas and don't really need much if any cooking to prepare. We eat them raw in salads or with pasta, which they can be tossed with while it is still warmed to lightly wilt the pea vines. They are a good garnish for lots of dishes.
Arugula: very small and tender the arugula this week will make for an exquisite salad.
Swiss chard: this is from our fall planting of Swiss chard so the plants are still young and making tender leaves.
Candy yellow onions: just a classic yellow onion, we pulled all of ours out of the field this week to cure.
Cherry tomatoes: we've got heaps of these right now. I don't like tomatoes (gasp!) so I have nothing more to say about them. Enjoy.
Zucchini: this may be your last week getting zucchini so fire up the grill or put them in that pasta or risotto with the pea vines or basil
Basil: the basil is holding up well, still green and fresh. Apparently it tastes good with tomato and mozzarella. I wouldn't know. If you haven't made a pesto yet now is your chance!
No comments:
Post a Comment