Harvesting Green Beans and Summer Squashes
We are in love with the variety of veggies at the farm stand right now. Each week, something new makes its way into season and this one is no exception as we welcome green beans! The variety is called “Tobago” and it is what is referred to as a “filet” or “French” bean due to its short, slender appearance. Farmer Caitlin prefers to grill her green beans for the smoky flavor it imparts. Toss the beans with melted butter, minced garlic, salt, and pepper and put them on the grill just long enough to get a little char.
In addition to green beans, there are two new summer squash varieties joining the lineup: Dario zucchini and Magda zucchini. Dario (pictured above) has a striking appearance with alternating light green and dark green stripes. Magda (pictured below) is a “cousa” type squash that is light green in color and has a sweet and nutty flavor. In addition to these two new squashes, we also have a standard green zucchini and yellow crookneck squash in season. Farmer Alex recommends using these delicious squashes to make a quiche! Add some of our basil and leeks to the mix and you have a delicious breakfast or brunch item.
As the weather warms and the days grow longer, we’re working on planting out our rows with heat-loving crops. This week, that includes planting the next succession of peppers. Are you a hot or sweet pepper fan? Or maybe you love both? Either way, we’ve got you covered! We planted serrano peppers this week, which typically run hotter than a jalapeno. And, we planted habanada peppers, a heatless habanero with a fruity flavor. We can’t wait to share these delicious peppers with you!
In Season at the Farm Stand: Green Beans, Flat Wax Beans, Summer Squashes, Cucumbers, Tomatoes (slicers & cherries), Carrots, Beets, Kohlrabi, Fennel, Scallions, Leeks, Collard Greens, Kale, Basil, and Flower Bouquets
