For Week #4 – June 27 — of the 2019 FACSAP Summer Harvest, we anticipate the following this Thursday: BLENHEIM ORGANIC GARDENS – Lawrence and Becky Latané Green Cabbage Elephant Garlic Kale HARTLAND NATURAL FARM – Jamie Whitaker Potatoes GUERRA FARM – José Antonio Guerra Martinez Assorted Summer Squash: Zucchini, Yellow Sebring, White Magda and Green Dunji Cucumbers Green Beans ROCK RUN CREEK FARM – Francis Ngoh Oyster Mushrooms TERRA STONE GREENS – Caroline Nicotera The seco

Original recipe from www.simplyrecipes.com INGREDIENTS 1-2 lbs new potatoes 3 tablespoons unsalted butter Salt 1-2 minced garlic clove 1-2 tablespoons minced chives or green onion greens ( the tops of the green onions) DIRECTIONS Preheat the oven to 350°F. Place the new potatoes in a safe for oven pot and add about 1 tablespoon of the butter, cut into pieces. Cover and bake for 20 minutes. Briefly remove new potatoes from oven and mix them so they are coated with butter. Spr

Original Recipe from http://www.vegetariantimes.com/ Ingredients 2 large garden cucumbers, peeled, seeded, and cut into chunks (2 cups) 1 cup low-fat vanilla yogurt/ soy yogurt or coconut yogurt 1 cup fresh blueberries 1-2 Tbs. honey or agave nectar 1 Tbs. lemon juice Directions Place all ingredients in blender, and blend until smooth.

For Week #3 – June 20 — of the 2019 FACSAP Summer Harvest, we anticipate the following this Thursday: BLENHEIM ORGANIC GARDENS – Lawrence and Becky Latané New Potatoes Cucumbers Head Lettuce GREEN THUMB GROWERS – Tom Miller I am still waiting for the kale to get some size and quantity. Kohlrabi is also still putting on some size. -Tom Miller HARTLAND NATURAL FARM – Jamie Whitaker Green Beans Blueberries GUERRA FARM – José Antonio Guerra Martinez Swiss Chard Kale Zucchini DOW

Original recipe from https://kalynskitchen.com/ INGREDIENTS: 4 medium or 8 small zucchini or magda summer squash (Use a combination for a more colorful dish if you have both types.) 10-20 large garlic cloves, peeled (Elephant Garlic from last week would be great) 2 T olive oil 1 tsp. Italian Herb blend or fresh herb blend 3/4 cup coarsely-grated or freshly-grated Parmesan cheese (more or less to taste) salt and fresh-ground black pepper to taste DIRECTIONS: Preheat the oven t

Original Recipe from http://simmerandsauce.com/ INGREDIENTS For the Salad: 1 yellow squash, peeled, seeded, and diced into 1/2-inch cubes 1 1/2 tablespoons Extra Virgin olive oil 1 1/2 tablespoons maple syrup 1/2 teaspoon kosher salt 1/2 cup pecans, lightly toasted or plain 2 cups brassicas microgreens 1 cup fresh Feta cheese For the Dressing: 1 tablespoon minced shallots 1 tablespoons honey 2 tablespoons apple cider vinegar 1 tablespoon freshly squeezed lemon juice 1/4 cup E