Expected vegetables

Dear Subscribers,

We are starting a new tradition!

Every Friday night we will try to walk through the field to see what
will be in your box in the upcoming week. And we will let you know
through an e-mail that night.

We might miss an item or two once in a while but we think that it is
worth a try since many of you have requested knowing ahead of time what
to expect.

VEGGIES EXPECTED FOR JUNE 17TH AND JUNE 20TH:

Lettuce
Spinach (small amount)
mushrooms (from an organic,local mushroom farm)
parsley
scallions
cilantro
scapes
eggs
whole wheat bread (these last two items are for the folks who ordered
them in advance)

Scapes;

The garlic plant sends up a juicy center stem in a feeble attempt to
go to seed. But we pick the scapes before the seed is formed so that
the garlic plant can use all its energy and nutrients to form a
decent size root bulb.

You can cut them up and use them in a stir-fry or wherever else
garlic is called for.
Chopping them up very finely and tossing them in a salad/ salad
dressing or in a soup is also very tasty.

A subscriber who lived in Austria for over 30 years uses finely
chopped scallions in potcheese as a spread for on bread or crackers.
To make potcheese,she puts regular Dannon yoghurt (without flavor) in
a cheesecloth and hangs it over her sink to drip out through the
night. In the morning you have potcheese. Cut up your
scallions,garlic scapes and any other fresh herb that you like and
add it to the potcheese. Add salt and pepper and you will have a
wonderful and healthy spread. She also used the potcheese instead of
the cottage cheese in the Spanikopita recipe from last week.

We wish you all a wonderful weekend!

Bernadette and Peter.