Beans! It is bean season, and you may see classic green beans, purple beans, "Tongue of Fire" streaked red-green beans, or Maxibel (a tiny French "haricot" type bean). Enjoy raw or lightly steamed.
Escarole: This buttery-tender leafy green head is closely related to lettuce and may be used in fresh or wilted salad, or cooked. It has a stronger, more bitter flavor (remember Cherie's article about Bringing Bitter Back?), and goes wonderfully with pungent flavors like balsamic vinegar or lemon.
Beets: Once again, the earthy root! You may see classic red, light red bulls-eyed "Chioggia," or long, slender "Cylindra." Try them grated over top of a cucumber -onion-dill salad for gorgeous color.
Cucumbers! wow, are there ever cucumbers..... time for non-lettuce salads: pickled or fresh cukes with any combo of other veggies, a simple vinaigrette or bona fide marinade.
Summer squash/zucchini- time to get out the grill for summer veggies! You'll see
big zukes later for zucchini bread; for now enjoy the delicate, tender young ones.
Sweet white onions- these sweet beauties are mild enough to enjoy raw, but of course can be cooked, grilled, or whatever you need them for.
Garlic- another fresh bulb. Please let us know if you like getting one bulb a week, a bulb every other week, a large quantity all at once, or a bulb or two tricked out at a time- we want to know what works best for you.