In this Week's Box

Our best estimate for this week’s box…

Everything in this week’s box wants to go in the refrigerator, in a loose plastic bag, preferably in the crisper drawer. Basil wants to stay a little warmer, so put it in a paper bag before it goes into a warmish spot in your refrigerator, like the door.

Fresh Garlic – Fresh garlic, to celebrate the harvest! Wet skins, so store this in the refrigerator.

Green Top Beets - you can use, the tops, too. Cook them like spinach; I like a lot of butter and salt.

Fennel

Bunched Carrots – Several weeks later than normal, the carrots are finally coming in! Hurray!

Broccoli – The broccoli is a little heat stressed, and not as beautiful as we would like, but it is quite tasty. And nutritious.

Greenhouse Cucumber – Seedless, skinless, and sweeter than your normal cucumber.

Basil – Again, keep this warmer than the rest of your produce by double-wrapping it, or putting it in the door, or both. A member of the mint family, basil seems to have originated in India, although some evidence seems to indicate that it originated in China. Throughout the world, it has a range of symbolism, from a symbol of mourning in Greece to a symbol of engagement in Romania.

Chives – with a nice onion-y flavor, chives can liven up just about any dish.

Green Kale – This curly green is loaded with all kinds of good things for you. When I feel blue or like I’ve got something coming on, I dive into the kale in a big way. I most often prepare it by sautéing stemmed and chopped kale in a covered skillet for a few minutes, then sprinkling on tamari soy sauce and covering again to let it stem for a few minutes longer.