We finally are harvesting some fruiting vegetables: summer squash, Anaheim peppers and … shishito peppers! We are so very pleased to raise the little flavor bombs known as shishitos this year. They have many preparations, but the easiest is probably tossed in a hot skillet slicked with olive oil, showered with salt, moved around in the pan a bit until things start blistering, and then serving.
And here comes another clear sign of summer — this week we began harvesting Genovese basil. Let’s make it a pesto and pepper kind of weekend, yes? We look forward to seeing you in the restaurants (where you of course will find all of our from-the-farm vegetables, grains, legumes and meats) and at the Market on Saturday.
And now, the Market list:
- Tat soi
- Purple tat soi
- Mizuna
- Ruby Streak mizuna
- Jericho lettuce
- Purple Frill lettuce
- Osaka Purple
- Kale
- Genovese basil
- Asian collard greens
- Beets
- Onions
- Hakurei turnips
- Hinona kabu turnips
- Daikon radish
- Cilantro flowers
- Fava beans
- English shelling peas
- Broccoli
- Shishito peppers
- Anaheim peppers
- Summer squash
- Farro
- Whole wheat flour
- Polenta flour
- Vegan curry
- Head cheese
- Pork rilletes
- Pork and beef stock chili
