Fifth Share

2 bunches of lettuce
1 bunch kale
1 bunch chard
1 bunch beets
1 bunch carrots
1 bunch onions
3 zucchini or summer squash
2 cucumbers
1/2 bag spinach
1/4 bag purslane
4 garlic scapes
PYO thyme & oregano
12 stems of flowers

Green Smoothies

With all the heat this week, I've been getting in my greens by making green smoothies. So far I've tried these:

Chard & Strawberry
Spinach, Lettuce, Blueberry & Raspberry
Chard, Lettuce, Blueberry & Peaches

With at least 1/2 head a lettuce a glass, I am quickly drinking my leftover share! I believe I might be aquiring a taste for them.

Fourth Share

Flower Share started! 12 stems of flowers
1 bunch beets
1 bunch radishes
1 bunch chard
1 bunch kale
1 head lettuce
1 box basil
2 kohlrabi
2 summer squash
8 garlic scapes
PYO thyme, oregano and parsley

Learning to Love Rhubarb

Big Crumb Coffee Cake

I finally got over my aversion to rhubarb thanks to this. I am now a convert and with several huge mounds in my yard, I won't be giving any away any more.

Summer Squash #1

Summer Squash Spaghetti with Creamy Lime-Chive Dressing
adapted from Vegetable Harvest

1 lb small fresh summer squash, rinsed, dried, and trimmed at both ends
1 tsp fine sea salt
1/4 cup Creamy Lime-Chive Dressing

1. Using the julienne blade of a mandoline, slice the summer squash into long julienne strips. Transfer the summer squash to a colander set over a mixing bowl. Toss the summer squash with the salt. Set aside for 15 minutes at room temperature.
2. Gently squeeze the summer squash to extract excess water. Transfer to a bowl and toss with just enough dressing to evenly coat the summer squash. Serve

Creamy Lime-Chive Dressing

2 Tbsp freshly squeezed lime juice
1/2 tsp fine sea salt
1/2 cup half and half
1/2 cup milk
1/3 cup minced chives

In a small jar, combine the lime juice and salt. Cover and shake to dissolve the salt. Add the milk, half & half and chives. Shake to blend. Store, refrigerated for upt to one week. Shake to blend again before using.

Where'd last week's stuff go?

Salad, salad, salad...

I haven't had a chance to update where the food was used, so a brief summary:

• Book Club Cherry Salad (above)
• Salads for lunches, dinners, etc -- this used up most of the radishes, lettuce, spinach and some of the turnips & peas
• Macaroni with greens, lemon and Parmesan (poc choi, mustard greens, garlic scapes & chard)
• Radish sandwiches with goat cheese

Still left:

• Turnips
• Radishes
• Lettuce
• Garlic Scapes
• Arugula
• Peas

Third Share

2 heads of lettuce
1 bunch of chard or kale
1 bunch of arugula
1/2 bag of spinach
1 quart of PYO shelling peas
1 bunch of dill
1 bunch of PYO oregano, thyme and parsley
1 kohlrabi or radishes
2 squashes
4 garlic scapes