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This week’s share will include:

• Veggies: summer squash, colored peppers, garlic, fingerling potatoes, sweet corn, salad turnips, tomatoes, beans, broccoli or Napa cabbage, melons, lettuce and choice of dill or cilantro. (“A” group for half shares)
• Add-on shares:
  • Fruit: peaches and gala apples
  • Flowers: sunflowers
  • Mushrooms: no mention in John’s email but should be every week

Serving suggestion:

• Next time I get a head of cabbage, I plan on trying this “Emergency Kimchi” receipe from Maangchi. I’ve never tried making real fermented kimchi so this quick 30-min version will be a good starter. You slice, salt and soak your cabbage and then mix it with a flavorful paste featuring garlic, red pepper flakes and fish sauce. When I have random CSA odds-and-ends in the fridge I like to roast them and serve over rice with kimchi and a medium-boiled egg; it’s an easy and satisfying contrast of textures. You can make a double batch of rice and do a kimchi fried rice the next day for a different take on the same ingredients.