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.

Parsley

Kale

Garlic

Potatoes

Tomatoes

Patty Pan Summer Squash

 

Sick Child = No frills post and farm this week.  🙁