Tewksbury Grace Farm

Cheers to another week of amazing weather in the central PA valley! We’ve had a nice round of rain on the farm, though we did have another water truck delivery to keep our precious vegetables living the spa life. The heirloom tomato plants are looking luscious…growing big and bushy and fruit-laden. Begin the anticipation!

Here’s what’s in the bag this week:

• Snap Beans- Beautiful medley of colors and flavors.  Best eaten flash sautéed with olive oil or steamed.
• Shiitake Mushrooms–  Oh yeah…a small flush this time, but enough to add to any dish.
• Di Bue Cabbage– An Italian variety of cabbage that is sweet and crunchy; also known as “lettuce cabbage” b/c its leaves are so tender and succulent. Best eaten raw in fresh slaw or salads. 
• Walla Walla Onions- No reason to cry about these onions.  Can you say sweeeet? Stalks are juicy and succulent as well -– chop up high on the stalk for frying.
• Head Lettuce- Come in many colors and shapes. Remember to rinse before use.
• Kohlrabi–  Green or purple varieties.
• Red Radicchio – full share  -- Rock with the Radicchio, featured as the number one item on the Inn at Turkey Hill Menu (http://www.innatturkeyhill.com/menu.html). Slice lengthwise into quarters, brush generously with olive oil, balsamic, sea salt, then broil or grill until just seared. Oh my goodness, say yum!
• or Beets – half shares–The beets are a gorgeous array of colors.  Beet greens are our favorite, prepare like spinach. Roast beets in olive oil for a tasty meal.
• Fresh Garlic- Tastes as great as it smells!  This garlic was just harvested and has not been cured, a real treat.  Being fresh, this will not store long in your fridge, so use soon.
• Apple mint- You may remember this from your salad mix; great added to Asian spring rolls, salads, coconut soups, or made into a tea.

Enjoy!

Johnny and Leah