That was quite the heat wave. It seemed like it would never end. We lost a few things, but most of the garden survived.
Cucumbers are here. They may be a bit bitter due to the heat, but peeling them should take care of the problem.
The zucchini went crazy with the heat and got very big. We literally have piles of zucchini. I feel like there are zucchini boats in everyone’s future.
The lettuce survived, but I don’t think it’ll last much longer. It’s a bummer because, after attempting to grow lettuce all spring, we finally got a harvest.
This week's box includes Lambsquarter/White Goosefoot. Though often seen as a weed, it's incredibly resilient, nutrient-rich, and has a unique flavor similar to spinach. We're excited to share this healthy green with you and hope you enjoy it.
Finally, the sprouts are a bit small this week. The heat caused us to lose the first batch, so we restarted. This batch only had 3-4 days instead of the usual 5-6 days.
Collard Greens
Collards are in the same family as cabbage, broccoli and cauliflower. A bitter green.
Prep
Rinse. Eat raw or cooked. Stems take longer to cook. I like to remove them and cook longer than leaves.
How to use:
Sautéed Collard Greens: Heat a tablespoon of oil in a large skillet over medium heat. Add chopped onions and minced garlic and sauté for a minute. Then add chopped collard greens, a pinch of salt, and some red pepper flakes (optional). Cook until the collard greens are tender, stirring occasionally.
Collard Green Wraps: Use collard greens as a substitute for tortillas or bread in wraps. Fill with your favorite veggies, protein, and sauce for a healthy and flavorful meal.
Collard Green Chips: Preheat the oven to 350°F. Remove the stems from collard greens and tear them into large pieces. Toss the leaves with a little oil and salt. Spread the leaves in a single layer on a baking sheet and bake for 10-15 minutes, or until crispy.
Collard Green Pesto: Combine blanched collard greens, garlic, olive oil, Parmesan cheese, and nuts (such as almonds or pine nuts) in a food processor. Pulse until the mixture forms a smooth paste. Serve with pasta or as a dip.
Collard Green Salad: Thinly slice raw collard greens and toss with a citrus-based dressing, sliced almonds, and dried fruit (such as cranberries or raisins). Add crumbled feta cheese or goat cheese for extra flavor.
Collard Green Soup: Cook chopped onions and garlic in a large pot until softened. Add chopped collard greens, chicken or vegetable broth, and a can of diced tomatoes. Season with salt and pepper to taste. Simmer until the collard greens are tender and the flavors are blended. Serve with crusty bread.
Cucumbers are a crisp and refreshing vegetable with a mild, subtly sweet flavor. They have a high water content, which gives them a hydrating and cooling quality. The flesh of cucumbers is pale green and juicy, with a crisp texture. They are commonly enjoyed fresh in salads, sandwiches, and wraps, or sliced as a refreshing snack.
Storing
Please refrigerate.
Prep
Rinse. Eat raw or cooked.
Preserving
Pickling: To make refrigerator pickled cucumbers, start by washing and thinly slicing the cucumbers. Place the cucumber slices in a clean, sterilized jar or container. In a separate bowl, combine equal parts of water and vinegar (such as white vinegar or apple cider vinegar) along with salt and sugar to taste. Stir until the salt and sugar dissolve completely. You can also add spices like dill, garlic, mustard seeds, or red pepper flakes for extra flavor. Pour the vinegar mixture over the cucumber slices, making sure they are fully submerged. Place a lid or cover on the jar and refrigerate for at least 24 hours to allow the flavors to develop. The pickled cucumbers will keep well in the refrigerator for up to a few weeks, and they can be enjoyed as a tangy and refreshing snack or used as a topping for sandwiches, salads, or tacos.
How to use
Fresh in salads: Cucumbers add a crisp and refreshing element to salads. Simply slice or dice them and toss them with other vegetables, greens, and your favorite dressing.
Cool and refreshing snack: Slice them into rounds or sticks and enjoy them plain or with a dip like hummus or tzatziki.
Cucumber sandwiches: Make a classic cucumber sandwich by layering thin cucumber slices on bread spread with cream cheese or butter. Add a sprinkle of salt and pepper for extra flavor.
Gazpacho or cold soups: Blend cucumbers with other ingredients like tomatoes, peppers, and herbs to make a refreshing gazpacho or chilled cucumber soup.
Pickles: Turn cucumbers into pickles by soaking them in a brine solution with vinegar, water, salt, and spices. Allow them to marinate for a few days to develop the desired flavor. more info above.
Sushi rolls: Use cucumber slices as a filling in homemade sushi rolls for a crunchy texture and refreshing taste.
Cucumber water: Infuse water with cucumber slices for a refreshing and hydrating beverage. Add mint leaves or lemon slices for extra flavor.
Cucumber cocktails: Blend cucumber slices with your favorite fruits and herbs to make refreshing cocktails or mocktails.
Cucumber salsa: Dice cucumbers and mix them with tomatoes, onions, jalapeños, cilantro, and lime juice to create a flavorful salsa.
Cucumber noodles: Spiralize or julienne cucumbers to create "noodles" and use them as a base for salads or as a lighter alternative to pasta in dishes like cold sesame cucumber noodles.
Fenugreek Sprouts
Fenugreek sprouts are tiny, tender shoots from fenugreek seeds, that tastes of curry, spicy, and a cross between celery and maple. These crunchy, vibrant sprouts add a robust, unique taste to salads, sandwiches, and wraps. Frequently featured in Indian cuisine, fenugreek sprouts bring a pronounced curry-like essence to dishes, making them a flavorful addition.
Prep
Rinse. Eat raw or cooked.
Storing
To store it, place unwashed sprouts in a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.
How to use:
Salads: Toss fenugreek sprouts into your salads to add a bold, spicy note. Their crunch complements leafy greens, nuts, and fruits, creating a flavorful and textured salad.
Sandwiches and Wraps: Add fenugreek sprouts to sandwiches or wraps for an extra layer of flavor and crunch. They pair well with various fillings, from hummus and vegetables to meats and cheeses.
Stir-Fries: Incorporate fenugreek sprouts into stir-fries to infuse the dish with their distinctive curry taste. Add them towards the end of cooking to maintain their texture and flavor.
Soups: Use fenugreek sprouts as a garnish for soups, adding them just before serving. Their flavor adds depth and complexity to broths and creamy soups alike.
Garnish: Sprinkle fenugreek sprouts over cooked dishes, such as rice, pasta, or curry, to add a fresh and flavorful finishing touch.
Lambsquarter, also known as wild spinach or goosefoot, is a leafy green plant related to spinach and beets. It has diamond-shaped leaves that often have a powdery coating and a mild, spinach-like flavor with a hint of earthiness. This versatile green can be used in salads, steamed, sautéed, or added to soups and stews. Packed with vitamins A, C, and K, as well as calcium and iron.
Prep
Rinse. Remove leaves from the steam, chop or add whole leaves. Eat raw or cooked. If the leaves starts to wilt, you can revive by soaking the leaves in ice water for a few minutes before patting them dry and using as desired.
Storing
It's best to use it within a few days for optimal flavor. To store it, place unwashed leaves in a bag or a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.
How to Use
Salads: Add fresh lambsquarter leaves to salads for a mild, spinach-like flavor and a nutritional boost.
Smoothies: Blend lambsquarter leaves into smoothies for added vitamins and minerals.
Sautéed: Sauté lambsquarter with garlic and olive oil for a quick and nutritious side dish.
Soups and Stews: Stir chopped lambsquarter into soups and stews for extra flavor and nutrients.
Egg Dishes: Mix lambsquarter leaves into omelets, frittatas, or scrambled eggs.
Pesto: Use lambsquarter leaves as a base for a unique and tasty pesto.
Stuffed Dishes: Incorporate lambsquarter into stuffed peppers, mushrooms, or zucchini for added greens and flavor.
Stir-Fries: Add lambsquarter to stir-fries along with your favorite vegetables and proteins.
Baked Goods: Mix finely chopped lambsquarter into savory muffins or bread for an extra nutritional punch.
Casseroles: Layer lambsquarter into casseroles or lasagnas for a healthy and flavorful addition.
Lentil sprouts are nutritious and versatile sprouts, perfect for adding a mild, nutty flavor and satisfying crunch to your meals. High in vitamins, minerals, and protein, they’re ideal for salads, sandwiches, wraps, and stir-fries. Fresh and crisp, lentil sprouts are a wholesome addition to any dish.
Prep
Rinse. Eat raw or cooked.
Storing
To store it, place unwashed sprouts in a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.
How to use:
Sautéed Sprouted Lentils: Lightly sauté lentil sprouts with garlic and spices.
Salads: Add a crunchy texture and a slightly nutty flavor to your salads by mixing in a handful of lentil sprouts.
Sandwiches and wraps: Use sprouts as a filling for sandwiches or wraps, along with other vegetables and your favorite protein.
Stir-Fries: Toss lentil sprouts into your stir-fries at the end of cooking for a crisp texture and a mild, earthy taste.
Spring rolls: Use mung bean sprouts as a filling for fresh spring rolls, along with other vegetables and your favorite protein.
Garnish: Use lentil sprouts as a crunchy garnish for soups, stews, and savory dishes.
Head Lettuce
Lettuce, a leafy green vegetable, is known for its mild and refreshing taste. With its crisp texture and delicate flavor, lettuce offers a light and cooling sensation in the mouth. The leaves are often tender and slightly sweet, accompanied by a subtle hint of bitterness that adds depth to its overall taste.
Prep
Rinse. Remove leaves from the base, chop or add whole leaves. Eat raw or cooked. If the lettuce starts to wilt, you can revive it by soaking the leaves in ice water for a few minutes before patting them dry and using as desired.
Storing
It's best to use it within a few days for optimal flavor. To store it, place unwashed leaves in a bag or a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.
Preserving
Freezing: While lettuce doesn't freeze well on its own, you can use the freezing method for preserving lettuce for cooked dishes or for making soups, stews, or smoothies. Blanche or steam the lettuce briefly, then cool it down quickly in ice water and pat dry before freezing in airtight containers or freezer bags.
How to use:
Salads: Lettuce is a staple ingredient in salads. Use it as a base and layer on other vegetables, fruits, proteins, and dressings to create a refreshing salad.
Wraps and Sandwiches: Replace bread or tortillas with large lettuce leaves to create healthy and low-carb wraps or sandwich wraps. Fill them with your favorite fillings such as grilled chicken, turkey, or veggies.
Burgers and Sandwiches: Add a crisp lettuce leaf to your burgers or sandwiches to provide a crunchy and fresh element. It adds texture and helps balance out the flavors.
Lettuce Cups: Use large lettuce leaves as cups to hold flavorful fillings like stir-fried vegetables, seasoned meats, or grains. This makes for a light and refreshing meal or appetizer.
Soups and Stews: Add shredded lettuce to hot soups or stews just before serving. The lettuce will wilt slightly and add a refreshing touch to the warm dish.
Stir-fries: Toss lettuce leaves into stir-fries at the last minute, allowing them to wilt slightly but still maintain some crispness. They add a fresh and vibrant element to the dish.
Smoothies: Yes, you can even add lettuce to your smoothies!
Purple Chinese cabbage, also known as purple napa cabbage, is a visually striking variety of cabbage that features vibrant purple leaves with white veins and a crisp texture. This leafy vegetable offers a mild, slightly sweet flavor with a subtle peppery undertone. Rich in antioxidants, vitamins, and minerals, purple Chinese cabbage is as nutritious as it is beautiful. It can be used in various culinary applications, including salads, stir-fries, soups, and fermented dishes like kimchi. Its eye-catching color adds an appealing visual element to any dish.
Prep
Rinse. Remove leaves from the base, chop or add whole leaves. Eat raw or cooked. If the leaves start to wilt, you can revive it by soaking the leaves in ice water for a few minutes before patting them dry and using as desired.
Storing
Keep the cabbage whole or chop it into smaller pieces if desired. Next, place it in a plastic bag with a paper towel or cloth to maintain moisture while allowing airflow. Alternatively, you can store it in the crisper drawer of your refrigerator. Chinese cabbage can stay fresh for up to a week when stored properly. Avoid washing the cabbage before storing, as moisture can speed up spoilage. Remember to check on it regularly and discard any leaves that show signs of decay.
How to use:
Stir-fries: Chinese cabbage works well in stir-fries. Cut the cabbage into thin strips or bite-sized pieces and stir-fry it with your choice of protein, such as chicken, beef, or tofu, along with other vegetables and seasonings. The cabbage adds a mild, slightly sweet flavor and a pleasant crunch to the dish.
Soups and stews: Chinese cabbage is a great addition to soups and stews. Add it to hot broths along with other vegetables, noodles, and proteins. The cabbage will soften slightly while retaining its texture and impart a delicate flavor to the soup.
Salads: Chinese cabbage can be used as a base for refreshing salads. Shred or chop the cabbage finely and combine it with other vegetables, such as carrots, cucumbers, and bell peppers. Toss with your favorite dressing and enjoy.
Kimchi: Nappa cabbage is normally used but Chinese cabbage is a great ingredient in making kimchi, a traditional Korean fermented side dish. It is typically sliced, salted, and mixed with spices, garlic, ginger, and other ingredients, then left to ferment for a period of time. The resulting kimchi is flavorful and tangy, with a slight heat.
Wraps and rolls: Use the large, outer leaves of Chinese cabbage as wraps for filling, you can use rice paper too for a sturdier wrap. Fill the leaves with your choice of fillings, such as grilled chicken, shrimp, or vegetables, and roll them up tightly.
Red Russian Kale
Kale, a leafy green vegetable renowned for its robust and earthy flavor, belongs to the Brassica family and stands as a nutritional powerhouse. Its slightly bitter, peppery taste lends itself well to a multitude of culinary applications, from hearty salads and smoothies to sautés and soups.
Prep
Rinse. Remove from stems because leaves cook faster. Chop or use whole leaves. Eat raw or cooked. If the kale starts to wilt, you can revive it by soaking the leaves in ice water for a few minutes before patting them dry and using as desired.
Storing
To store kale, place unwashed leaves in a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.
How to use:
In salads: Kale is a sturdy green that holds up well in salads. Try massaging the kale with some olive oil and lemon juice to make it more tender.
In smoothies: Kale adds a nutritious boost to smoothies. Try blending kale with frozen fruit and yogurt for a delicious and healthy breakfast.
In soups: Kale is a great addition to soups. Add it to vegetable soup or use it in place of spinach in a classic Italian minestrone.
In stir-fries: Kale works well in stir-fries. Add it to your favorite stir-fry recipe along with other vegetables and a protein.
In pasta dishes: Kale can be added to pasta dishes for a nutritious twist. Try tossing it with spaghetti, olive oil, and garlic for a simple yet satisfying meal.
In sandwiches and wraps: Use kale leaves as a healthy alternative to lettuce in sandwiches and wraps. They add a crunchy texture and a boost of nutrition.
In pesto: Use kale instead of basil in a classic pesto recipe. It adds a unique flavor and packs in extra nutrients.
In chips: Bake kale leaves in the oven with a little olive oil and salt for a healthy and delicious snack.
Summer squash refers to a variety of tender, edible gourds that are harvested during the summer months. They typically have a vibrant, yellow or green skin and a mild, slightly sweet flavor. Summer squash comes in various shapes, including elongated, cylindrical zucchini and round or bulbous varieties like pattypan and yellow crookneck squash. The flesh is tender and succulent, with a delicate texture that holds up well in both raw and cooked preparations.
Prep
Rinse. Eat raw or cooked.
Storing
Handle gently. The skin is thin and fragile. Keep on the counter and use within a week. If you aren't going to use them right away keep in the refrigerator.
Preserving
Freezing: Wash and slice the squash into desired shapes, such as rounds or cubes. Blanch the slices in boiling water for a couple of minutes, then quickly transfer them to an ice bath to cool. Drain well and pat dry. Arrange the slices in a single layer on a baking sheet and freeze until firm. Transfer the frozen slices to airtight freezer bags or containers, removing as much air as possible. Label and date the packages, then store them in the freezer for up to 8-10 months.
Dehydrating: Slice the squash into thin rounds or strips. Arrange the slices on dehydrator trays or a baking sheet lined with parchment paper. Set the dehydrator to the appropriate temperature for vegetables or use the oven on its lowest setting. Dry the slices until they are crisp and brittle. Store the dehydrated squash in airtight containers or resealable bags. Rehydrate the slices in water or broth before using them in recipes.
How to use:
Grilling: Slice the squash into thick rounds or lengthwise strips and brush them with olive oil and seasonings. Grill them over medium heat until tender and slightly charred.
Sautéing: Cut the squash into bite-sized pieces or slices and sauté them in a little olive oil or butter until they are golden brown and tender. You can add herbs, garlic, or other seasonings for extra flavor. Sautéed summer squash can be enjoyed as a side dish, added to pasta, or used as a topping for pizzas.
Roasting: Toss sliced summer squash with olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. Roast in a preheated oven at around 425°F (220°C) for 15-20 minutes or until they are tender and caramelized. Roasted summer squash is a tasty addition to grain bowls, salads, or as a side dish.
Raw in salads: Thinly slice or julienne summer squash and add it to salads for a fresh and crisp texture.
Stuffed squash: Hollow out larger summer squash varieties like zucchini or pattypan and fill them with a stuffing of your choice, such as cooked grains, cheese, herbs, or ground meat. Bake until the squash is tender and the filling is cooked through.
Soups and stews: Add sliced or cubed summer squash to soups, stews, or chili for added flavor and texture. It cooks relatively quickly and absorbs the flavors of the other ingredients.
Spiralized: use a spiralizer to make squash noodles. You can simply sauté the squash noodles in a bit of olive oil or butter until they are tender but still retain some crunch. Top them with your favorite pasta sauce, such as marinara, pesto, or alfredo, and garnish with grated cheese, fresh herbs, or toasted nuts. You can also use spiralized summer squash in salads, stir-fries, or cold noodle dishes.
Sauce base: Summer squash can be used to create a delicious and creamy sauce that pairs well with pasta, grains, or roasted vegetables. Start by slicing the summer squash into small cubes or rounds. Steam or sauté until it becomes tender. Transfer the cooked squash to a blender or food processor and blend it until smooth. Add a splash of broth or dairy of choice, a squeeze of lemon juice, and season with salt, pepper, and herbs like basil or thyme to enhance the flavor. You can also incorporate garlic, onion, or Parmesan cheese for additional depth. Adjust the consistency by adding more broth if needed. Toss the sauce with cooked pasta or drizzle it over roasted vegetables.
Green Power Salad: Toss together shredded purple Chinese cabbage, sliced cucumbers, and fresh lambsquarter. Add a handful of lentil sprouts and dress with a lemon-tahini vinaigrette.
Veggie Wraps: Use large collard green leaves as wraps. Fill with a mix of lentil sprouts, fenugreek sprouts, and sliced summer squash. Add thinly sliced cucumbers for crunch and roll it up. Drizzle with a soy-ginger dressing.
Summer Squash Stir-Fry: Stir-fry sliced summer squash, chopped collard greens, and red Russian kale with garlic and ginger. Add a handful of lentil sprouts and serve over steamed rice.
Purple Cabbage Slaw: Shred purple Chinese cabbage and toss with thinly sliced cucumbers and radishes. Add fenugreek sprouts and dress with a sesame-ginger vinaigrette.
Lambsquarter and Kale Salad: Combine fresh lambsquarter and red Russian kale with sliced cucumbers. Add a handful of lentil sprouts and a light vinaigrette for a nutritious salad.
Collard Green and Summer Squash Sauté: Sauté chopped collard greens and slices of summer squash in olive oil with garlic. Add fenugreek sprouts at the end and serve as a side dish.
Lettuce and Cucumber Wraps: Use large lettuce leaves as wraps. Fill with a mixture of lentil sprouts, sliced cucumbers, and shredded purple Chinese cabbage. Add some avocado slices and a drizzle of lime juice.
Fenugreek Sprout and Kale Salad: Toss together red Russian kale, fenugreek sprouts, and thinly sliced cucumbers. Dress with a light lemon vinaigrette and top with toasted seeds.
Cucumber and Purple Cabbage Salad: Mix shredded purple Chinese cabbage and sliced cucumbers. Add a handful of lambsquarter and dress with a simple olive oil and vinegar dressing.
Lentil Sprout Stir-Fry: Stir-fry lentil sprouts with chopped collard greens, lambsquarter, and sliced summer squash. Add garlic and soy sauce for flavor and serve over noodles.
