Sunflowers and Summer Favorites!
We’ll see you at Perkasie but Horsham is on hiatus this week
This has been a challenging week - and we’re protecting our peace by sticking to veggies for our email today. We hope you are keeping well and looking ahead.
Summer favorites are starting to arrive
We’re in our second week sharing our favorite fresh sweet onions - take a turn through this recipe collection if you’re in search of allium inspiration. If you’re considering a skillet hash for breakfast this weekend, consider picking up some of our first red potatoes, too.
We’ve also started picking our first pickling cucumbers and pattypan summer squash, too! Not to worry, these pickling cukes are also great for snacking or Greek salads. Use the pattypan squash however you would zucchini - be that grilled or shredded for a fritter. Back again this week are green beans, ready for a quick steam or a simply delicious saute with garlic.
Plenty of roots
Happily this week we’re back with more carrots to hit the grill and round out your dinner menu. Back again as well are red beets, ready for that weekend pickling project, perhaps? Hakurei turnips have another turn this week, in case you’d like to give them a try with your favorite dip or slice for a crisp summer salad.
Greens great and small
We’ve got five varieties of microgreens available this weekend for your salad, smooth and high-end toast-topping needs: sweet and bright basil mix, spicy cress, mild mustard mix, earthy beet and chard blend, and our floral mix topped with edible flowers.
A trio of dark leafy greens will be along, too. Enjoy some rainbow Swiss chard in your next round of pasta salad to add a little more green to the mix, or give tuscan kale a try in a vibrant chopped salad with lemon and parsley. Our red Russian kale is not quite as happy in the recent heat, but these tender leaves remain a house favorite for fresh eating in salad or the quickest cooking green to round out an omelet.
We can’t forget the salad greens! Both lettuce blend and head lettuce will be with us this week, whether you’re planning a big summer salad or stocking up for burger or sandwich topping.
Finally, herbs and flowers!
We have a bevy of fresh basil this week and our parsley is still picking strong; is it time for a try at fresh, refreshing tabouli? Yes.
Finally, the summer flood of sunflowers are arriving and making our fresh cut bouquets super bright this week. The countdown to zinnia and dahlia season is on, and we can’t wait to share those with you very soon!
Thank you so much for joining us this season - can’t wait to see you all at Market!
Thank you for joining us this season!
Stay well.
Regards,
Rosemary + Pete
W Rockhill Farm