Cabbage – a Savoy variety this week. Tender and delicious
Basil- We like to make our pesto with sunflower seeds or almonds instead of pine nuts. The best way to store your basil for a few days is to trim the ends and put the bunch into a glass of water. Leave it in a cool spot on your kitchen counter.
Patty Pan Summer Squash
Sick Child = No frills post and farm this week. 😦