You 3rd box contains: 

  • Baby summer squash

  • Green garlic

  • Big head of Romaine

  • Bok Choy

  • Basil

  • Purple spring onions

  • Cabbage

  • Rainbow Chard bunch

The summer squash is oh so tender when picked small. That is how I prefer it! Grill it up for memorial day- cut the stem end off and tossed in olive oil, salt, pepper, garlic and put on the grill whole! Delicious! 

The green garlic is just garlic that has not completely formed the bulb and has not been cured. You can cut the whole "bulb" part and use that how you would use cured garlic. Soon we will be pulling all the garlic out of the field to cure in the barn. I use garlic in everything I cook so I am so excited about our first real crop. 

The flea beetles are loving the Bok Choy (thats why there are lots of little holes in the leaves). There isn't really a great organic option to get rid of these pests. The bok choy will still taste great- just a bit unsightly to some. If you aren't familiar with bok choy- the white stems are the best part! Sautéed with garlic and olive oil- and add some soy sauce and sesame seeds if you are going for that asian flare. You could even mix in your chard or cabbage!

  • Heat the oil in a large skillet or wok over medium heat, and cook the garlic in the hot oil until fragrant, 1 to 2 minutes.
  • Mix in the bok choy, and cook and stir until the green parts of the leaves turn bright green and the stalks become slightly translucent, 5 to 8 minutes. Sprinkle with salt or soy sauce to serve.

Y'all Enjoy!