Whew! Welcome to Week 6. Not a lot of time to write much here because we have a busy few days coming up. We start with Csa, then butchering, then packing for a long much needed weekend vacation up on Lake Superior. We whipped the garden into pretty good shape all last week, and we are feeling good about sneaking away for a few days. Perfect timing too, because it's getting hot!
In your share:
Scapes-We love scapes and look forward to them every year. Don't know what they are or how to use them? Read about them here.
Beets-My favorite easiest way to eat these: Boil whole unpeeled until fork tender. Drain, let cool, then slip the skins off with your fingers. Cut into bite sized chunks, then toss with some really good balsamic vinegar and maybe some salt. Serve either room temp, or in this hot weather, cold!
Squash-Grill the squash until nicely charred, then toss with chopped basil, garlic, salt, and olive oil. Serve room temp as an appetizer on toast with goat cheese.
Enjoy the share!
The ATF Crew