Another summer week flew by with astonishing, bewildering speed. Heat. Humidity. Smoke. Market. Rain. Weeds. Crops. Kids.

And sky.

inside Box Eight

• Tomatoes – just a couple for now. They’re not quite ripe yet; let them finish their thang on your countertop for a few days … experiment, become a scientist; more are coming …
• Cherry tomatoes
• Potatoes 
• Cucumbers –Let us know if you want to make pickles; we will hook you up!
• Zucchini 
• Curly Blue Kale
• Peas – winding down (??!)
• Beans – winding up
• Red Onion
  That summer salad that is just lightly dressed cucumber, tomato, and red onion tossed together ? Mmmm.
• Radish microgreens 
• Garlic
  • Recommendation: Toum – a garlicky mayonnaise like condiment
    I had success wit t-his method and recipe. Recipes commonly call for removing the green garlic germ but I did not do this and think that since the garlic is so fresh, this step could be skipped. 
    
    Immersion blender method:
    
    44g garlic cold garlic
    4g Diamond Crystal kosher salt
    Cold 30g fresh juice
    12g ice
    Cold 210g neutral oil, such as grapeseed or canola (I put mine in the fridge)
    
    Pulse garlic, salt, lemon juice and ice to make a slurry then add oil in a steady thin stream. I move the blender head up and down as I’m blending.