Hello everyone! So, we are going to take July 4th off from the deliveries, and tack a week onto the end of the season. Mark your calenders! We will be taking a vacation :-) I will let folks know when I decide what date the potato harvest will be on, most likely I will send out an email about it soon. Unfortunately I am running short on time today, so I am having to cut this a bit short. Here is the necessary info below though...
Your purple potatoes are a variety called Caribe, and yes, they are supposed to be purple. We tried some different and fun varieties this year, so stay tuned, they will get even more exciting than this! This is the last of the broccoli so enjoy, also we may have one more week of cauliflower but savor it while you can, who knows. The basil has come under the attack of the japanese beetles and is suffering pretty heavily. I have never had this problem before and am not sure if there is anything I can do about it but I am hopeing to find out. In the meantime though, we have a lull in basil. We will see tomatoes when we return from vacation, what fun! That is all for now. Enjoy! Elise.
| Crop | Amount | Price |
|---|---|---|
| Total | $31.00 | |
| Purple Potatoes | 3 lb. | $6.00 |
| Scallions | 1 larger | $3.00 |
| Onions | two | $2.00 |
| Swiss Chard | 1 larger | $3.00 |
| Squash | 2 lb. | $4.00 |
| Cucumbers | 2 lb. | $2.00 |
| Carrots | 1 bunch | $2.00 |
| Parsley | 1 bunch | $1.00 |
| Red Cabbage | 1 larger | $3.00 |
| Broccoli or Napa | 1 lb. | $2.00 |
| Cauliflower | 1 larger | $3.00 |
| Crop | Amount | Price |
|---|---|---|
| Total | $20.00 | |
| Purple Potatoes | 2 lb. | $4.00 |
| Scallions | 1 bunch | $2.00 |
| Onions | one | $1.00 |
| Swiss Chard | 1 bunch | $2.00 |
| Squash | 1 lb. | $2.00 |
| Cucumbers | 1 lb. | $2.00 |
| Carrots | 1 bunch | $2.00 |
| Parsley | 1 bunch | $1.00 |
| Red Cabbage | 1 smaller | $2.00 |
| Cauliflower | 1 smaller | $2.00 |
Cook cauliflower in as little water as possible until crisp-tender. Drain. Heat oil in medium skillet, add onion, and saute until translucent. Stir in garlic and cauliflower; fry until cauliflower is lightly browned, shaking and stirring to prevent burning. Add tomatoes plus salt and pepper to taste, cook five more minutes. Turn into a dish and sprinkle with parsley and cheese.