Week seven share

How bout this heat! Its blistering out today, so i think we'll spend the afternoon in the shade or at the pool.....We are now starting to harvest the first of the summer garden.......

• Chioggia Beets/greens ( This beautiful heirloom is our favorite beet. we eat it raw or boiled and added to pasta dishes).
• Herbs (Basil, Parsley, Cilantro)
• Packman Broccoli (We harvested these at peak ripeness, enjoy raw or lightly cooked,or try roasting the broccoli and toss with a tahini cream sauce: tahini thinned with yogurt,lemon juice and water until creamy, toss roasted broccoli with sauce and mix in a handful of chopped parsley)
• Mesclun Blend
• Scallions ( try a grilled scallion salad.......coat scallions in oil, char on grill, chop into pieces, add a bit of lime juice and fresh cilantro, salt and pepper)
• Zucchini ( we eat loads of this veg.....we grill it & toss with mint and garlic for a nice side, shred it for breads, & eat raw in salads.)
• Swiss Chard (Vitamin rich containing A,C, & K, as well as the B-vitamins. It is also rich source of minerals like copper, calcium, sodium, potassium, iron, manganese and phosphorus......a simple saute with tamari, garlic,sesame oil & some chili sauce is one of our favorites)