“Scarlet Queen Red Stems" summer turnip

“Namenia” turnip greens

“Bright Lights” and “Rhubarb Red” swiss chard

It occurred to me at about 9:00 am this morning — as we were struggling to finish the harvest in suffocating heat — that last week at about the same time we had taken a break from harvesting to warm up! Mind-boggling extremes we have!

Our poor romaine lettuces don’t appreciate the heat any more than we do. We did our best to provide a variety of lettuce in the baskets but in the end some members will receive two of the same.

The colours of the swiss chard sure brighten things up! Chard can be cooked just like spinach (remove the stems to cook them a little longer than the leaves). It tastes wonderful. It’s one of my favourite vegetables, along with… spinach.

The leaves of the red summer turnip are coarse but if you’re so inspired you can cook them and once cooked they will lose their fuzziness. Namenia on the other hand  is a turnip variety grown specifically for its tender leaves.

We’ve also included a small bag of Joël’s spicy sprout mix, and a tiny bit of sunflower sprouts. We continue to experiment with production of the sunflower sprouts but clearly there is more research to be done!