Week 6

I am winging this list a little.  I usually walk around the farm on Sunday after market and confirm that everything I am thinking of putting in the boxes looks good and there is enough of each item - still a bit of a guessing game sometimes.  We got a lot of good stuff done this morning on the farm with Sunday market being cancelled but since lunch I have been hiding in my house.  Kelly just went  back out to turn on water, our only strategy at keeping stuff happy, but I decided to just stay put.  

I am hoping there are snap peas but they don't like the heat and this weather is unprecedented so I have no idea what to expect.  

Lettuce

Zucchini - I just can't get enough of these right now.  Hopefully you feel the same way.  When I pulled up the cauliflower taco recipe mentioned below I noticed this zucchini pasta recipe and that sent me down a rabbit hole of looking on the internet and also in my cookbooks for the Julia Child recipe found here.  We are going to have some sort of mashup of the two on pasta tonight.  I have some of the pearl onions you got last week in my fridge so I am going to include those but love the idea of not squeezing the zucchini in Deb's version. 

Green Stem Cauliflower - A new variety for us.  It has a green stem and is also known as flowering cauliflower.  It is widely grown in Asian countries.  It is said to be sweeter.  I am unsure if it is, but it is early and it is delicious.  It is also a bit unusual looking.  It starts out looking kind of like a normal cauliflower except it isn't self blanched with its own leaves so it isn't bright white. The curds also start to separate pretty early on.  If you have grown cauliflower it is best described as looking like cauliflower that didn't get picked in time.  You can pick it at that point but typically you wait a little longer and let it stretch and spread more.  This is the only planting we have of it and I want to make sure everyone gets one so it will be in slightly various degrees of maturity.  I talked about these cauliflower tacos last year.  It is what we made with the one I harvested Friday.  I loved how easy it was to chop - minor thing but still a bonus.  

Fennel

Garlic - This has not dried down at all.  You can use it right away but store it in open air so the moisture has somewhere to go.

Snap Peas or Something else.  

Scallions - Large Only