Pick of the Week - October 29th

Pick of the Week: Sorrel Sweet Peppers Celery Turnips Horseradish Mixed Tomatoes (mostly unripe) Hot Peppers Red Onions Mixed Squash Herb: Basil Garlic – Ukrainian Garlic Fruit – Apples - Enterprise f/Windy Brow Farms

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Pick of the Week: Chard Shanghai Cabbage White Hailstone Radishes Japanese Stem Onions Spaghetti Squash Red Norland Potatoes Pumpkin Herb: Par-Cel (great for soups) Garlic – Jumbo Roaster Size – German White Fruit – Apples - Empire f/Windy Brow Farms

Pick of the Week - October 15th

Pick of the Week: Fava Greens Mixed Sweet Peppers Mixed Tomatoes Yellow Onions Mixed Squash Mixed Hot Peppers Tomatillos Munchkin Pumpkins for decoration Garlic – Jumbo Roaster Size – NY White Fruit – Apples - Keepsake f/Windy Brow Farms

Pick of the Week - October 8th

Pick of the Week: Red Leaf Lettuce Beans Mixed Tomatoes Red Cippollini Onions Butternut Squash Garlic – Music variety Fruit – Pears – Luscious f/Windy Brow Farms

Pick of the Week - October 1st

Pick of the Week: Torazorah – stir fry Bok Choy – great for stir fry Mixed Eggplant Mixed Tomatoes Tomatillos Mixed Winter Squash Potatoes – All Red (pink flesh) Fruit – Golden Delicious Apples f/Windy Brow Farms

Pick of the Week - September 17th

Pick of the Week: Shanghai Cabbage Yard Long Beans Zucchini Patti Pan Squash Mixed Tomatoes Onions Yukon Gold Potatoes Jalapeno Peppers Cucumbers Acorn Squash Fruit – Harrow Pears f/Windy Brow Farms Herb of the Week – Par-Cel (looks like parsely, tastes like celery)

Pick of the Week - September 10th

Pick of the Week: String Beans Chard Mixed Squash Cucumber Fuzzy Gourd Tomatillos Mixed Hot Peppers Red Bell Sweet Peppers Mixed Heirloom Tomatoes Fruit – Gala Apples f/Windy Brow Farms

Pick of the Week - September 3rd

Pick of the Week: Kale Celery Lemon Cucumbers Mixed Sweet Peppers Mixed Hot Peppers Eggplant Mixed Tomatoes Blue Potatoes – Blue Skin & Blue & White center – very pretty sliced up! Red Cabbage Sweet Corn Burgermaster Red Onions Fruit – Mollies Delicious Apples f/Windy Brow Farms Garlic - Music Variety Herb of the Week - Basil

Pick of the Week - August 27th

Pick of the Week: Beans-Rattlesnake variety (green with purple streaks) Lil Lope (small cantelope) Mixed Cucumbers Mixed Sweet Peppers White Eggplant Mixed Tomatoes Sweet Corn Red Cippolini Onions Mixed Squash Fruit – Gravenstein Apples f/Windy Brow Farms Garlic – German White Variety

Pick of the Week - August 20th

Pick of the Week: Sorrel Avocado Squash Eggplant Zucchini Cucumbers Lemon Cucumbers (looks like a lemon, tastes like a cucumber) Mixed Tomatoes many heirloom varieties with purple, yellow, orange, bicolor and of course red ones too! Sweet Corn Herb of the Week: Garlic Chive Flowers Sprinkle on your salad for a light garlic flavor Fruit – Nectarines from Windy Brow Farms Garlic – A garlic ROUND – which is an undivided garlic

Pick of the Week - August 13th

Pick of the Week: String Beans Yellow Squash Eggplant Cucumbers Mixed Tomatoes many heirloom varieties with purple , yellow, orange, bicolor and of course red ones too! Radishes – White Hailstone variety HOT peppers Herb of the Week: Par-Cel Fruit – Tydeman Apples from Windy Brow Farms

Pick of the Week - August 7th

Pick of the Week: String Beans Chard Yellow Squash Eggplant Cucumbers Lemon Cucumbers Fuzzy Gourd Sweet Peppers - Peppercini Onion – Sweet Spanish variety Mixed Tomatoes Garlic – Music variety (hardneck) Fruit – Raritan Rose Peaches from Windy Brow Farms

Pick of the Week - July 30th

Pick of the Week: Lettuce Zucchini- Eight Ball variety Squash – Yellow Squash – Small Pattipan Starburst variety Hot Peppers Cucumbers – Straight 8 variety Mixed Tomatoes-first of the season! Garlic – Porcelain variety (hardneck) Herb of the Week: Sweet Basil Fruit – Shiro Plums from Windy Brow Farms

Pick of the Week: Yukon Gold New Potatoes (thin skin) Zucchini Red Amaranth Small Eggplant Garlic – Ozark variety (softneck) Herb of the Week: Chives Fruit – Red Heart Plums from Windy Brow Farms

Pick of the Week - July 17th

Pick of the Week:

Beets w/Beet Greens
Zucchini (mixed yellow & green)
Fava Beans
Stem Onions
Green Shallots - Thinnings from the shallot patch. These were planted a little too late so did not produce shallot bulbs.
Garlic - Music variety (hardneck)

Herb of the Week: Cilantro

Fruit - Flaming Fury Peaches

Pick of the Week: Chard Zucchini Onions -Walla Walla variety Carrots Garlic Curls (use just like garlic)

Herb of the Week: Basil - Italian Sweet variety

Pick of the Week - July 3rd

Pick of the Week:

Sorrel - lemony flavor- see recipes on newsletter
Zucchini
Green Onions
Kale
Garlic Curls (use just like garlic)

Herb of the Week:

Cilantro &
Garlic Chives - garlic chives have a delicate garlic flavor and are used extensively in oriental dishes. Use in stir fries with meat, poultry, noodles, scrambled eggs and soups

Pick of the Week - June 25th

Pick of the Week:

Maruba Santoh With Maruba you get two vegetables in one. The loose round vibrant chartreuse leaves provide a mild piquant mustardy flavor while the flat white stems impart a juicy crisp pac choi taste. Cut Maruba into small pieces & make a mesclun mix.
Fava Greens - great sautéed in oil or butter. Sauté until leaves are very limp & stems are tender.
Beets - edible greens too! for salad or sauté
Baby Carrots
Garlic Curls (use just like garlic)

Herb of the Week: Catnip Use catnip in salads and tea. Fresh leaves can be rubbed on raw meat as a tenderizer or mixed with olive oil and seasonings for a marinade. The dried leaves are used in cat toys. Many cats eat it fresh! Freeze whole mint leaves in ice cubes for tea or lemonade. Mix chopped mint with butter for boiled new potatoes (or with parsley or dill). Make fresh brewed old-fashioned iced tea made with your favorite tea and big bundles of fresh mint stalks and leaves and with lots of lemon. A great night-time tea!

Pick of the Week - June 18th

Pick of the Week:

Mixed Lettuces
Toraziroh (mustardy flavor - stir-fry or salad)
Rhubarb - recipes on back
Garlic Curls (use just like garlic)

Herb of the Week: Basil

Pick of the Week:

Mixed Lettuce Mixed Chard Green Garlic From the Wild Side: Garlic Cress Garlic cress is great raw in salads, mixed with more mild greens. It's also good steamed, simmered, or sautéed. In Europe, they use it in sauces. Cook no longer than five minutes or the leaves will become mushy. A garlic mustard flavor. Herb of the Week: Cilantro Sorry for the light delivery this week, but we had employee problems. Leslie was a no-show and Audrey quit - all on harvest day!

Pick of the Week:

Baby Red Iceberg Lettuce Cimarron Red Lettuce Crisp Mint Green Lettuce Green Garlic Collards

Herb of the Week: Mint