Zucchini

Broccoli

Availabilities for the week of June 27

snap peas
cherries
zucchini
broccoli
beets

beet greens
kale
swiss chard
spinach
mix lettuce (limited quantities)

scallions
radishes (limited quantities)

Herbs:
rosemary
basil
cilantro
oregano
mint
dill
lemon balm
sage
catnip

"Fabulous Cilantro Pesto"

1 (16 ounce) package farfalle pasta
1 bunch fresh cilantro
5 cloves garlic, minced
1 tablespoon white wine vinegar
1/4 cup grated Parmesan cheese
1/2 teaspoon cayenne pepper
1/2 cup walnuts or pecans
salt to taste
1/2 cup olive oil

DIRECTIONS:
1. Bring a large pot of salted water to a boil. Add the pasta, and return water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain well.
2. In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt. Add 1/4 cup of the olive oil, and blend the pesto. Add more olive oil until the pesto reaches your desired consistency.
3. Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss.

**Recipe from Allrecipes.com

Availabilities for the week of June 20

scallions
sugar snap peas
garlic scapes
spinach (2 for 1)
swiss chard (2 for 1)
beet greens
mixed lettuce
head lettuce
kale (3 for 1)
cherries
cilantro, sage, oregano, parsley, mint, lemon balm

Also this week we'll be having limited quantities of zucchini and 8 ball summer squash, but we'll definitely have some for next week.

The zucchini plants are flowering...soon we'll be having some summer squash!

The cherries are maturing and getting ready to be harvested.

Mango Radish Salsa

"Sweet, tart, crunchy, this salsa is perfect alongside battered fish, grilled steak or chicken."

3 cups diced mango (about 2 large)
1/4 cup chopped cilantro
1 tablespoon lime juice
pinch of salt
1 cup diced radishes (about 1 bunch)

1. Toss mangos, cilantro, lime juice and salt in a bowl.
2. Stir in radishes just before serving.

Makes 8 servings, 1/2 cup each.

*Recipe from June/July 2005 Eating Well Magazine

Availabilities for the week of June 13

scallions
radishes
sugar snap peas
mesclun mix
head lettuce
spinach
arugula
swiss chard
kale
tatsoi
pok choy
garlic scapes

Herbs: rosemary, thyme, tarragon, dill, sage

**kale, pok choy, and tat soi are going for half price :)

Sugar Snap Peas...YUM

Nero Kale

Chris harvesting lettuce for the weekly deliveries.

Pesto Ideas

Combine any toasted nuts (like walnuts, almonds, pine nuts, pecans, etc.) with your choice of green (for example: kale, arugula, tat soi, etc.). Then add spices and herbs such as dill, cumin, paprika, garlic, basil, rosemary, etc. Add in a touch of olive oil for the desired consistency. Salt to taste and voila!

Arugula Pesto
1/3 cup walnuts
2 cups arugula
1/2 tbsp cumin
garlic and salt to taste
olive oil

Add walnuts to a pan that has been heated on medium to high heat. Sautee for a few minutes just until the nuts become fragrant. Meanwhile wash and dry arugula. Transfer the nuts to a food processor and blend until finely ground. Add the arugula in bunches. Add in cumin, salt, garlic and olive oil until a paste is formed.

Availabilities for the week of June 6

head lettuce
spinach
mesclun mix
kale
tat soi
pok choy
mispoona
arugula
kale
swiss chard
garlic scapes
scallions
fresh herbs