To view Farmer John’s latest update, click here.

This week’s share will include:

• Veggies: Swiss chard, beets, beans, colored peppers, garlic,
  tomatoes, sweet corn, squash or cucumbers, red skin potatoes, and choice of an herb. (We will be sending goldenberries, the South American cousins of the ground cherries over the next few weeks, as availability allows.
• Add-on shares:
  • Fruit: nectarines & plums
  • Flowers: sunflowers
  • Mushrooms: chestnut & lion’s mane
  • Eggs: not mentioned in this week’s update from John, but assuming yes

For those with half shares, this is “A” week.

Serving Suggestions:

• Garlic returns to our deliveries this week after a month-plus off. I was just thinking about garlic because when we visited the Caldwell Marketplace this weekend for some pre-bbq shopping, my daughter just had to have a loaf of Nicolo’s bread. Her and I ate most of it before lunch so it didn’t make it until dinner but it would have made for a wonderful loaf of garlic bread. So, I’m thinking I need to get another loaf of bread. The key to making good garlic bread is thinking ahead — softening a stick of butter on the counter for a few hours, and in this case, roasting a head of garlic. Smash the two together in a ramekin with a hearty pinch of coarse salt making a paste that you can easily smear on the split loaf. Bake at 350 for like 10-15min until the crust is crispy but before it takes on much color. You might not need much more for dinner, but consider a tomato cucumber salad alongside.