2025 Season | Week 16
Bring Your Lil Seedings to Harvest Day
We had two special farmhands today for our first harvest by our youngest farmers. Elandra brought her daughter and Shelly had her son. And , of course, we had Will. (previously our youngest hand) More of the usual suspects this week plus the romaine that we’ve been nursing along and defending from critters of all shapes and sizes.
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All Star Salad Mix
Here’s what Johnny’s says about this mix:A specially designed blend based on two years of trial research to make your salad mix stand out from the crowd. Selected varieties yield darker reds and greens even under low-light conditions. Ruffled edges and unique leaf shapes provide loft, interesting texture, good shelf life, and fancy appearance. Includes green oakleaf, red oakleaf, green romaine, red romaine, lollo rossa, and red leaf lettuces.
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Cucumber 101
Crisp, cool, and incredibly refreshing, cucumbers are a staple summer vegetable (technically a fruit!) known for their high water content and mild flavor. They belong to the gourd family and are rich in hydration, vitamin K, and antioxidants. Whether you choose slicing cucumbers or smaller pickling varieties, they add crunch and freshness to almost any dish.Eat Now
Enjoy cucumbers raw—just wash, slice, and snack. Add to salads, sandwiches, or enjoy with a sprinkle of sea salt or a splash of vinegar. For a cooling treat, slice into water with lemon and mint for a spa-style drink.Eat Later
Store whole cucumbers in the fridge, preferably in the crisper drawer, for up to a week. Once cut, wrap tightly in plastic or place in an airtight container to maintain moisture and crunch. Avoid storing near ethylene-producing fruits like bananas, which can cause premature spoilage.Recipes
Cucumber Salad: Toss sliced cucumbers with red onion, rice vinegar, sesame oil, and a pinch of sugar for a quick Asian-inspired salad.
Tzatziki Sauce: Grate cucumber and mix with Greek yogurt, garlic, lemon, and dill for a tangy, creamy dip.
Chilled Cucumber Soup: Blend cucumbers with yogurt, mint, and a splash of lemon juice for a refreshing summer soup.
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Fresh Garlic 101
Fresh-harvested garlic, also known as “wet” or “green” garlic, is garlic that’s been pulled from the ground before it’s fully cured. Unlike the dry, papery bulbs you find in the store, fresh garlic has moist skins, juicy cloves, and sometimes green stalks still attached. The flavor is milder and more delicate than cured garlic, with a slightly grassy, almost sweet note—perfect for early summer cooking.Eat Now
Use fresh garlic anywhere you’d use regular garlic, but celebrate its tenderness! Slice or mince the cloves for sautés, salad dressings, or marinades. The juicy cloves melt beautifully into sauces, and the mild flavor makes it a lovely addition raw in dips or spreads. If the stalks are still soft, you can treat them like scallions—chop and toss into stir-fries, soups, or omelets.Eat Later
If you’re not using it right away, store fresh garlic in a cool, dry spot with good airflow. It won’t last as long as cured garlic—typically a few weeks—so keep an eye on it. To preserve the harvest, you can cure the garlic yourself by allowing it to dry for a few weeks, or peel and freeze the cloves for longer storage. Roasting and storing in oil (with proper safety precautions) is another delicious way to enjoy fresh garlic down the road. -
Microgreens 101
Microgreens are the young, tender seedlings of herbs and vegetables, harvested just after they’ve sprouted their first true leaves. Despite their small size, they pack a big punch—rich in flavor, vibrant in color, and dense in nutrients. Common varieties include arugula, radish, sunflower, pea shoots, basil, and fennel, among many others. Grown in soil or hydroponically, microgreens are typically ready to harvest in 7–21 days, making them one of the fastest crops around.Eat Now
Microgreens are best enjoyed fresh! Sprinkle them over salads, tuck them into sandwiches or wraps, blend them into smoothies, or use them as a finishing touch on soups and eggs. Their flavor ranges from mild and sweet to spicy and bold, depending on the variety. They're an easy way to elevate any dish—both visually and nutritionally.Eat Later
To make the most of your microgreens, store them dry in an airtight container lined with a paper towel in the refrigerator. Most varieties will stay fresh for up to a week. If you get a living tray, you can harvest them as needed, ensuring peak freshness. Add them at the last moment when cooking or plating to preserve their delicate texture and vibrant color. -
SQUASH 101 - Because of their bland flavor, summer squash lend themselves to many cooking applications, taking on the flavor of whatever they’re cooked with. Try using them as a substitute for rice, pasta or potatoes. Or, slice tender, young squash into salads, stir-fries, or with pasta. The are also great on the grill!
EAT NOW - Gently scrub away dirt. Slice off the tops. Can be roughly chopped, sliced, or grated for a variety of recipes from steamed to stuffed to stir-fried!
OR LATER - Store squash unwashed in a perforated plastic bag in the vegetable bin for about a week and a half. Freeze pureed (seeded) zucchini in Ziplock bags, and grated zucchini for use in breads and muffins.
RECIPE
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TOMATOES 101 - Probably the most versatile fruit in the garden, tomatoes can be used in countless ways - salsa, gazpacho, sauces, slow roasted, puree and even a bloody Mary. Ours are grown for taste so eat them right out of the crate.
EAT NOW - Store unripe tomatoes upside down on a plate at room temperature until they fully ripen. Wash, pat dry, slice or dice, and enjoy the taste of a real tomato.
OR LATER - Refrigerate any fully ripe tomatoes - allow to come to room temp before serving. To freeze, first blanch and dunk in ice water to cool. Remove stems and core. Transfer to storage bags, seal and place in freezer.
To blanch, bring a pot of lightly salted water to a rolling boil. While you wait for boil, prepare an ice bath. Once boiling, drop veggies into water - water should return to boil within a minute otherwise you have too much veg for the water. Once boil has returned, cook for 1-5 min until veg has a vibrant color. Immediately put into ice bath to stop cooking.
RECIPES
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ROMAINE 101 - Romaine lettuce belongs to the lettuce family, Asteraceae, and it is characterized by its elongated, sturdy leaves and crisp texture. It is a nutritious vegetable, rich in vitamins and minerals. Romaine lettuce is an excellent source of Vitamin A, Vitamin K, folate, and fiber.. If you’re looking for low carb options, try using the large leaves as a wrap with your favorite fillings. Or, whip together a crisp and delicious salad by mixing with other greens and your favorite fruits, nuts, or cheeses!
EAT NOW - Slice the head of your lettuce at the base with a knife and let the leaves fall open. Remove any damaged or leathery leaves, then tear remaining into bitesize pieces. Wash in a basin of cold water and spin dry.
OR LATER - Store unwashed lettuce in a plastic bag in the refrigerator. If you’ve already washed and dried it, place in a plastic bag with a dry paper towel in the bag as well and place in the vegetable crisper of your refrigerator.
RECIPES