There is nothing like the crunch of cool crisp veggies on a hot summer day! 
Here’s a refreshing way to eat cucumbers, with chili and lime. We’ve got your cucumbers along with crunchy snap peas, sweet raspberries and spicy peppers! Happy 4th!
Farm Stand – Wed. 5-7pm
Tomorrow, Wednesday is the next Farm Stand, 5-7pm! We’ve got greens, snap peas, 
cucumbers, sweet and hot peppers, basil, raspberries ($12 a half flat) and more! So what are we going to have for dinner afterwards? Chilled curried squash soup (made ahead tonight), salad, bread and cheese – a perfect summer meal! We came across the recipe years ago, and it’s become a summer staple, seriously delicious!
Saving the Lettuce
Lettuce does not like heat. So with these hot temps coming, we took action and delivered twelve cases of lettuce (also bok choy, kale and zucchini) to the Thurston County Food Bank to make sure it didn’t get wasted. We did this in two trips and when we arrived the second time, a staffer told us we had some of the most beautiful produce and that what we brought the first time disappeared quickly. That feels good! We’ll still have our beautiful lettuce at the stand as long as it holds.
Raspberries!
This heat has really brought on the raspberries! We’ll have loads at the Farm Stand, Saturday 9am-Noon! And other yummy summer produce!
Whoops!
The farmer just reminded me we have beets and peas too! Sweet, crunchy snap peas are also a sign of the season! How could I forget!
It must be summer!
First the solstice, and now, definitively, the zucchini, reminds us that summer is ON! Easiest, and maybe tastiest prep of all is on the grill – such an easy option all week long! We’ve got zucchini at the Farm Stand, along with raspberries and other greens, to pick up and compliment 
an easy mid-week supper. Wednesday, 5-7pm.
Good Morning!
Fresh farm goodness 9-Noon!
Here come the beets! Sat 9-Noon!
In addition to greens, we’ve got zucchini, raspberries, and deep red and candy-striped beets! Saturday, 9am to noon! We love pairing roasted beets with goat cheese in a salad! I’m also wary of a lot of bells and whistles in my food. The simpler the better, in my opinion, to let the goodness of th
e produce shine through. And who wants to be burdened by candied walnuts? That said, this week’s recipe is from, of all places, Ms. Betty Crocker.
Wednesday’s Lineup 5-7pm
In addition to greens – Bok Choi, Napa Cabbage, Buttercrunch, Mascara & Romaine Lettuces, Kale and the last of the Spinach – we’ll be adding Lavender and Raspberries to the mix! Looking forward to yellow zucchini on Saturday!
I’ll be trying a new Bok Choi recipe this week – I’ll let you know how it goes! http://m.deliciousliving.com/recipes/braised-baby-bok-choy-ginger-and-garlic
Farewell and thanks!
Today was our intern and volunteer appreciation BBQ. In ten short weeks we tried to teach these good folks everything we know and together we got the farm off to a good start! Oh, and they made us drink their kombucha 🙂 
urbanfuturesfarm.com 