In your share this week:
- Summer Squash
- Butter Bib Head Lettuce
- Bronze Fennel Fronds
- Swiss Chard
- Dino Kale
- Italian Parsley
Here are a few ways to enjoy the bronze fennel fronds you'll be getting in your shares this season: strip the fronds (the feathery greens) off the stalks, coarsely chop and add to a salad; make herbal tea (same method I've explained in other posts, Shain likes his fennel tea with mint); goes very well with fish; add to a favorite pesto recipe; add to a smoothie; chew on it raw for fresh breath and an enjoyable taste of licorice; add to soup stocks or sauce recipes; and it dries VERY easily for storage and use later in the winter. Again, the internet has recipe ideas I never would have imagined but am looking forward to trying. But to be honest, we mostly use it to make teas - all year long.
Dill is also in your share this week. We use a lot of dill in our household! It's delicious on our roasted carrots! Shain makes a great potato salad with dill - here's the link: Plant-based Potato Salad. Dill is another one of the herbs we grow that we'll be giving quite a bit of over time, with the intent that you will be able to preserve some, either for freezing or drying, so you can cook with it all year.
Our famous French fillet beans are nearly ready for picking! Loving this warm weather!
Shain has also been working on creating the "perfect" salsa recipe, which uses our farm fresh cilantro. EverGreen Farm Fresh Salsa
Here's a great recipe we posted back in 2014, a great use for all the summer squash in your share - Corn & Squash Soup
Have a great week and ENJOY your veggies & herbs!