In the box this week:
rainbow Swiss chard
sorrel
Tuscan kale
bok choy
garlic
snow peas
basil
lemon mint
summer squash.
Crazy heat! New this week is the start of the summer squash. I'd suggest chocolate zucchini cake but it's too hot to even think of baking. Try them sliced in half and grilled with a brushing of olive oil. Also, some baby bok choy - a bit damaged by the bugs (I don't spray the greens since we eat the entire plant!) but a good rinsing in cold water (or dunked in salt water for 15 minutes) should get rid of any hitchhikers. Try them stir-fryed with the garlic - mixed with other greens?
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