This week’s basket included: green leaf lettuce, heads of red leaf and butter crunch lettuce, strawberry spinach, arugula, watercress, chard, Chinese cabbage, turnip leaves, jalapeños, garlic scapes, garlic chives, dill, lavender sprigs, lemon basil, licorice basil, flat leaf and curly parsley, kale, garland, red radishes, scallions, peppermint, apple mint, tarragon, summer savory, oregano, wheat grass, pea shoots, daikon micro greens, wasabi mustard micro greens, red clover micro greens, and a dozen farm fresh eggs.
This week’s bonus item was a pitcher of strawberry rhubarb iced tea. This was made with fresh picked, organic strawberries from Fat Chance Farmstead, rhubarb from Matthew and Skyla’s garden and mint from Dad's herb patch at the cottage. I refined the recipe from my previous batch to be less sweet, less strawberry and less minty which allowed the tea and rhubarb flavours to shine through. It was delicious! Too bad there was not much left for me!
This week's basket was truly one for the books!
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| Just look at that lettuce! |
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