Share number ten...

 ...what a wonderful share season, this has been! Here's what is in your basket today:

I hope you all get to enjoy every bit, of this kit! =)

Out of your basket is an option basically for as much basil as you can use in a week -- by the time you read this, I should've told you to look in the middle seats for those!

Basil can be preserved in olive oil cubes (using ice cube trays), or... if you keep the headspace as small as possible, you can steep the leaves and stems en-masse in a jar at room temperature together with olive oil or if you want to use the aroma as part of soapmaking, a more neutral oil like sunflower.

Your bas-ket fea-tures... either cabbage or a couple of literally the LAST Swiss chard that hasnt been devastated by bugs; potatoes; either curly kale or collards, red Russian kale, and forky kale (I've come to call it). Two ears of sweet corn (eat ASAP for best flavor), one large yellow crookneck squash; one cucumber; a couple different peppers; two pint containers with tomatoes, one of them half-full of cherry-type fruits.

You know what I forgot to pick for yall... damn!

=/

There's some amazing staghorn sumac seed headspace right across from the garden plot, that I forgot to visit on my way out and over to the Wedge. I guess that's one more reason to come out to the end-of-share party. Date TBD, but one weekend day soon, we hope.

More solidly on the calendar, come out to Doc Brown's on Aug. 27th for your dinner, and enjoy music by my funk band Funkgettaboutit. Cake, talk, eat and sip starting at 5pm; music starts around 6 and ends no later than 8pm, with an intermission.

We'll be in touch, my friends... this is not goodbye, I'm just presently missing some good conversation at the rearmost picnic tables at this wonderful little brewery and arts spaces by the train tracks ;)

#6 thru #9... tried so hard...

  ...to have blog posts written about them. But they didn't make it. Here, we honor them, and their sacrifice.

... and five (plus some live jive ;)

Howdy folks! Here's what was good in the garden for the week of the 4th of July:

(Possibly the last of the) lettuces

Beets

Curly kale

Coupla squarshes

Cucumber (mostly pickling, but some are garden slicers)

Green beans

Onion

Basil

A mostly-sweet pepper

Thanks for coming out to Doc Brown's BBQ for the share, and for helping my funk/groove band Funkgettaboutit have a decidedly awesome audience!!! =) You all are the best, truly.

Farmer-assistant Matt

Basket number four...

(Sorry, I dont know how this escaped my posting it two weeks ago... oh wait, yes I do, that was when I was on the beach, while Doro was here keeping the garden tame and putting together the share, among other things)

Share basket number four:

In the words of Doro's text to me: "This is the basket: kale, beets, lettuces, green beans, cucumbers, squash, a pepper, onion and basil"

See yall next week for...

(Basket #5, w/ a lil rockin BBQ on the side ;)

Its basket number three... its soooo yum-my. Goooooooo threebie!

 

And a couple random herbs not pictured (basil, dill)

Some new participants in the season now! Cucumbers and yellow squash join two heads of lettuce, a tatsoi rosette, one (or if you opt for it, two) tufts of spinach, green beans, a green or red onion, and milkweed florets

Here's some great tips on cooking the milkweed florets via a chat thread the group just had:

And, in the comments below, you can see the recipe that Kimberly Mason (one of our lovely sharemembers, and an all-around awesome person) used to make this lovely spinach frittata with sauce and milkweed and fresh salad accompaniment. So rad of you to share this wonderful incorporation of some of the stuff we grow for all of us, Kimberly! =)

"Holy amazing silicone rubber easy-remove spinach frittata-cakes, batman!" 

The only thing missing... a wine refill and a smile a mile wide from a job well done! =)

All your weekly vitamins and minerals, tended and plucked with love!

I present... (overflowing, juicy) basket #2 of the 2025 season. Booo to a daily multivitamin... yay to nutrimenting thyself the old-fashioned way (and with all manner of natural fiber to boot) ! =)

Got yer work cut out for yer!

Today's stars are: two different types / colors of lettuce greens, two different varieties of kale greens, baby bok choi in a bag, green beans in a bag (omg, amazing!), milkweed florets in a bag (omg omg), dandelion greens, onions w/green shoots, radishes, garlic scapes, and a BABY....

...CUC ("doo doo, doo doo doo-doo doo-doo"), BABY... CUC ("doo doo, doo doo doo-doo doo-doo")... (repeat until you outlast your children or any other younger-gen human present)

No excuse not to get your daily allowance of locally-grown awesomeness, this week!!! =)

Coburn Cove basket #1...yum!

We have for your enjoyment: dandelion greens, lemon balm, spinach, two lettuces, one bok choi head, and some green beans!

The two main tips or extra info I had was...

#1 I threw a bunch of ice in the trunk as I unfortunately didn't have my usual cooling setup, and some of the ice ended up directly touching and cold-burning spots here and there on a couple lettuces. I would just rinse blast or finger away under trickling water that dark tissue, and be gone with it... I am sorry for that, and will be smarter about how I use frozen water to help keep things fresh moving forward

#2 -- you may have some thicker stems together with your leaves, in the arugula bag... best thing to do with that is just go through your arugula and give it the tear test so that you can remove the hard parts

Looking forward to next week!