The word of the day is tomatillo! 
These little green gems grow like lanterns in their own husks and are a staple in Mexican dishes. Like Chile Verde? Chances are you like tomatillos! We usually make ours into salsa, but here’s a range of recipes to try! The egg dish looks especially good to me! Tomatillos and more, Saturday at your neighborhood Farm Stand, 9am-noon.
Time change: Farmstand 4-6pm
Got to get to Lakefair to cheer on our son
at the Battle of the Bands! So stop by early on Wednesday, 4-6pm, for farm fresh veggies including – NEW – cabbage! Make sure to check out our beaaaauuuutiful new sign frame, designed and built by our 
good friend Curtis! We feel very official now 🙂
Farm Stand Sat. 9-noon
Wow, what a change! From AZ temps to more recognizable PNW! It’s summer still though, and we’ll have our first 
sunflowers at the Farm Stand to prove it! Also, peppers, cucs, zucs, carrots, basil and other fixings for the perfect pasta salad. I have a dog-eared paper copy of 
this recipe – so versatile for whatever you have on hand!
Farm Stand Wednesday 5-7pm
Pesto pasta has always been our family’s fast food. Boil pasta, throw in (house-made) frozen pesto and voila! Dinner! Summer means fresh basil though, and an amazing deconstructed pesto that’s just as fast: finely chop 4-5 cloves of garlic and simmer gently in a good glug of olive oil (several tablespoons) on very low heat. Don’t brown the garlic, just infuse the oil with garlicky goodness. When the pasta is done, drain and toss with the olive oil, parmesan and a generous handful or two of chopped basil. Salt, pepper, nuts if you like, and a side salad. Done! We’ve got fresh basil, lettuce, cucumbers and more for your fresh, fast mid-week meals!
Farm Stand July 4, 9am-Noon
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.
urbanfuturesfarm.com 