- 1 pound of fava beans. Hope you're enjoying them - they contain high amounts of protein for a fresh bean and are quite tasty. They're still pretty small so the inner shells can be eaten or removed - your choice. We're shelling the beans, remove the beans and then par boiling them for 2 minutes, max. They you can squeeze the inner bean out of the shell and eat. If you'd like to shell a lot of them and then toss in a skillet with some salt, pepper and olive oil, it is a tasty treat. I've also read that people use them in place of avacado for a bean guacamole. They're very common in Egypt so think about those spices if you want to use them creatively (corriander, cumin, cinnamon, etc).
- A box of peas - the report is that these are almost done producing. Peas and favas don't like the heat.
- A few tomatoes or maybe a summer squash - I don't know how many Sheryl and Nick were able to find but they're starting. I have a feeling you either got 1 tomato or 1 squash. Enjoy the first bites of these beauties! The tomatoes are from the hoop and the squash was transplanted out early. Don't worry, there will be tons in a few weeks.
- A nice bunch of carrots
- A nice bunch of onions
- A bag of lettuce
- A bunch of either kale or collards
- A bunch of beet greens (Bull's Blood - are they pretty!) or a bunch of swiss chard
- A bunch of radishes or a bunch of sprouting broccoli or one kohl rabi. We peel the kohl rabi, slice it and sprinkle with a little salt - sometimes a little lime juice but I find it nice with just a little salt. It will be sweeter in the fall but is still tasty now.
- A sprig of basil
- 2 sprigs of rosemary
- A little thyme, mint and oregano.
Week 6 - Summer
A picture of the board should be available tomorrow. Here's the basic contents for this week's box: