In this week’s share:
Romaine Lettuce ‘Green Towers’; Broccoli (Tuesday only); Tomato Mix: Heirlooms, Slicers and Plums; Herbs: Basil, Dill, Cilantro, Parsley; Green Beans; Kohlrabi: ‘Kolibri’, ‘Winner’; Hot Peppers; Scallions ‘Evergreen Hardy White’; Summer Squash Mix: Zucchini, Patty Pan and Yellow Crookneck; Cucumbers: ‘Marketmore’, ‘National Pickling’; Kale ‘Red Russian’, ‘Toscano’; U-Pick: Cherry Tomatoes, Green Beans
Wondering how to store your produce so its stays fresh? Here is a link to produce storage and general use tips: http://www.farmfreshtoyou.com/index2.php?cmd=storageusetips
A recipe for Tabouleh:
This middle eastern dish can be served as a side, used as dip with pita bread or crackers, scooped into grape leaves, lettuce leaves, or even wrapped into steamed kale or collard greens. Bulghur is the grain traditionally used, though you can substitute couscous if you like and get great results.
Ingredients:
- Parsley (chopped)
- Mint (chopped)
- Tomatoes (diced)
- Scallions or medium onion (diced)
- Lemon juice
- Olive oil
- Salt and pepper
Preparation:
Make bulghur or couscous, set aside to cool. Combine chopped herbs and diced vegetables in a bowl with your grain. Sprinkle lemon juice, olive oil, salt and pepper on top. Chill before serving. Enjoy!
Best,
Farmer Steve