Find me out front Saturday morning 9-Noon
Menu:
1 1/2 Kale $4 per bag, $2 per half bag
3 Swiss Chard $4 per bag (read more below)
1 Broccoli Leaves $2 per bag
4 Broccoli $3 per 3/4 pound bags
2 Mini Broccoli $2 per half pound, $1 per quarter pound
2 Carrots with tops $4 per bag
1 Baby Carrots with tops $3 per bag
1 Beets with greens $4 per bag – I can pick more, if needed
2 Babybeats Beets without the greens $4 per bag
9 Cucumbers .50 each or 6/$2.50
Lots of Zucchini and yellow squash .75 each
3 Sweet Carmen peppers .75 each
6 Banana Peppers .50 each
6 Jalapeno Peppers .25 each
3 Bell Peppers .75 each
10 Early (smaller) Tomatoes .50 each
There will be some fresh cut herbs, flowers, and I’ll have 5 mini zucchini breads and 11 single serving black raspberry crisps! Fresh jam this week is SBR (strawberry, blueberry, raspberry) and there are fresh seasoned salts, too!
*Here’s a note about Swiss chard, which is actually NOT Swiss! Chard is a dark green leaf with colored veins of white, yellow, orange, or red. A relative of beets, these tops look and taste like beet greens. Chard leaves are thicker like spinach but have more calcium and magnesium. It is slightly lower in iron than spinach, but that’s about the only difference. These greens can be used exactly the same way as spinach – fresh or sauteed. To saute the stems, just thinly slice them and saute for a couple of minutes before adding the torn or chopped leaves to your butter and oil. When they’re done cooking, add a splash of something acidic like a vinegar or citrus juice and maybe some Parmesan cheese. Bingo – they’re ready! These leaves are perfect for wrapping your favorite cold salad (think chicken salad), too. Sturdier than lettuce, and more nutrients, too. Give them a try! A bonus for all of us is that they grow almost all season! This is very unlike finicky spinach 😉