Hey all — no photo or essay today. We’re on vacation for the weekend! We’re planning to be back in time for Casey to do the pick-up, and our crew is working hard in our absence to keep everything else in normal working order. So, except for this brief newsletter, all is normal! : )
Meet this week’s vegetables:
- Sweet Corn
- Basil — A few people last week commented that they were a bit stymied by the continued flow of basil. We have discovered a new use for it our house — a cooking green! Yes, really! One of our favorite staple dishes right now is onions, summer squash, and tomatoes, all sauteed in butter. Then, toward the end of cooking (after a lot of the liquid has boiled off), I add whole basil leaves picked off the stalk and let them wilt into the mix. I like to let the flavors blend a little more before serving. It is amazing. We also have been adding the whole leaves when we cook our usual cooking greens (kale and the like). It’s like a whole new basil world for us!
- Juliet tomatoes
- Kale
- Beets
- Carrots
- Summer squash & zucchini
- Scallions
