HAMPTON LETTUCE: A nice, crisp, frilly lettuce. Would go great with some of the arugula! Can definitely hold up to dressing and toppings!
PINK BEAUTY RADISHES: Some radishes without the tops! Use them for salad, toast, tacos and more. The last of these until fall.
HAKUREI TURNIPS: Last of the season. These fresh little cuties are fantastic! Absolutely delicious fresh, these are great on toast, in a salad, with hummus, roasted or munched on alone.
SQUASH: A couple different types of squash this week! Everyone got yellow patty pan and then a rotation of tromba d'albegna, zephyr (green & yellow) and zucchini! With all of these different varieties I like to cut them all up and use them in enchiladas, pasta, quesadillas, nachos and more! Even just alone with some olive oil is delicious.
CUCUMBERS: Everyone gets two cucumbers, of three varieties this week! We have our seedless socrates which you should all be familiar with as well as marketmore (green slicer) and silver slicer (yellow). Try a cucumber salad with mint and berries!
BLUEBERRIES: Two pints this time so you have some berries to work with! Great for muffins, crumbles, pies, just plain snackin', yogurt...
ARUGULA: (Sorry bi-weekly folks I know you got this last time also but we just have a lot of it!). This arugula is grown outside so it doesn't have tooooo much heat and is still tender. We left the stems long so you can have the option of doing different things with it. If it is too spicy for you cook it down or make pesto with it!