This Week’s Farmshare Box

Here are the contents of this week’s box, along with notes, suggestions, and a picture from Harmony Valley Farm. I’m exceedingly happy to be getting sugar snap peas and summer squash this week, and I’m committed to making garlic scape pesto too. Slightly bummed that there’s no fruit share this week, especially since I’ve started squeezing my own orange juice. Oh well, more strawberries!

  • Romaine or Red Leaf Lettuce: This crispy Romaine lettuce is strong enough to hold its own with a thick, rich classic Caesar dressing. The Redleaf, harvested early, is young and delicate. Add some shredded cabbage and scallions for a little extra interest.
  • Spinach: We have had a great spinach season this spring! Enjoy it while it’s here, it won’t be here much longer. Spinach seeds don’t germinate in the heat of the summer, so we’ll be taking a little break until fall.
  • Strawberries: Toss with a drizzle of honey, a splash of balsamic vinegar and a generous sprinkling of black pepper. Roast in the oven at 350°F just until soft. They’ll make their own syrup and are perfect on top of pancakes.
  • Scallions: Don’t forget to eat the green tops too - they are full of flavor and add a nice touch on top of a taco, sandwich, or salad.
  • Garlic Scapes: While they make a beautiful centerpiece display, you really should try eating them. Chop them in a food processor with olive oil, grated hard cheese, and pine nuts. Makes a great scape pesto to spread on bread or pizza.
  • Sugar Snap Peas: Don’t forget to remove the string from the pods, and don’t bother removing the peas from the pod-the entire pea is edible!
  • Arugula: This spicy green goes great as a salad base topped with grilled peaches, a light honey vinaigrette and crumbled feta. A great balance of spicy, sweet, and salty.
  • Napa or Sweetheart Cabbage: Both of these cabbages make great salads. Shred them and mix with other veggies to make a great coleslaw.
  • Amaranth
  • Summer Squash: We are just starting to harvest our summer squash. We have several different varieties. You probably recognize the familiar green zucchini. If you get a striped zucchini, this is a traditional Italian variety named Flamino. The round yellow and green squashes are collectively called scallopini squash. Slice and enjoy raw with dip as part of a veggie platter, or lightly sauté for a stir fry or in pasta.
  • Chard: Both the stem and leaf are edible, although the stem will require a little longer cooking.  Stores well in a bag in the crisper drawer.