LETTUCE: Romaine or a crisp head lettuce called Falstaff. The romaine is a more of an open head with no heart as it is the best kind of romaine for summer growing. Both are big leafed and tasty!
CARROTS: They are on the smaller side because we've been at war with gophers and wanted to harvest them before they eat them all. So sweet and crisp!
CANDELA DI FUOCO RADISH: This is one of the cooler radishes I've grown. I love how long they get and without getting pithy! Some got one or two big ones, others got a bunch of small. I would suggest cooking these guys (yes you can) as opposed to fresh eating unless you really like heat! Here is a recipe from Food52 for pan-braised radishes, you can also roast at 450 degrees until caramelized.
NEW GIRL TOMATO: The first of many tomatoes!! WOO! A little later than last year but not bad! These new girls are a lovely slicer and are great on BLT's, sandwiches and more. We generally have just been eating right out of the field though!
SCALLIONS: Nabechon green scallions. Great as a garnish for most everything or even grilled on their own. Use in slaw and salad!
GREEN or PURPLE CABBAGE: Finally, cabbage! Nice sized heads for all your cabbagy needs. I love this vegetable because it stores SO well that you can literally just cut what you need and put the rest back in the cooler. Cabbage is great for slaw (who doesn't love slaw), tacos, roasted and in stir fry. Ryan, one of our kitchen chefs who farms with us one day a week loves fermenting with cabbage. Here is my personal favorite slaw recipe (from Bakesale Betty's in Oakland) which is a vinegar slaw that goes oh so well with fried chicken.
Blueberries, cucumbers and squash also!