Guys, this is the final week of our 2014-2015 season.  We can't thank you enough for your support and enthusiasm over the past few months.  Hopefully you've enjoyed eating seasonally and locally, trying new veggies and new recipes.  This Saturday will be our last farmers market as well as our last CSA pick-up, but be sure to visit the Upper East Side Farmers Market throughout the summer for local veggies from Urban Oasis Project. 

In the shares this week:
Summer squash
Lettuce
Heirloom tomatoes
Kale
Scallions
Celery
Lemongrass
AND A NON EDIBLE SURPRISE!

Large also get:
Extra tomatoes
Spring mix of baby greens

We got lucky this week because Verde Farm happens to be harvesting a random and lucky last summer squash crop for this season.  Butter and black pepper are my favorite way to dress these guys, lightly roasted or pan seared or grilled over coals.  What about a cheesy gratin? 

Scallions!  We love to grow them!  They have beautiful white roots like wise old man beards.  Too bad the roots aren't edible.  Let's get serious though, scallions should be a staple in the kitchen.  They have such a unique flavor and texture, much more delicate than an onion.  They'd be great for a salsa with heirloom tomatoes.  I like to make a cooked salsa type thing that goes on crostini.  I chop a whole bunch of scallions and cook them in a skillet with lots of olive oil for about 15 minutes and then I add half of a tomato, salt and pepper and cook for another 5 minutes.  Spread on crostini or toast for an appetizer or snack.

One last hurrah for local lettuce! 

Lemongrass is a local delicacy.  We can grow it year round and it makes for a beautiful landscape plant.  The long (sharp) blades of grass are pleasantly lemony and can be boiled in any liquid for flavor.  Water for tea or broth.  Coconut milk for cooking fish.  Coconut oil for your skin.  You can also chop up the white bulb really fine and use it to season stir fried beef or veggies, you know, Thai style!