Your share this week:

• zucchini
• broccoli
• sugar snap peas (you do not have to shell them-just eat the pod)
• baby beets
• sweet baby carrots
• new onions
• mint

The farm is really kicking in!

I am sure you will soon be sick of zucchini, but for now, enjoy the young and tender stuff. Saute it in a bit of butter and add some salt and pepper.

I love roasting the beets. Cut off the greens, and long tips, toss with olive oil, salt and pepper and bake at 375 for 40 -45 minutes, or until tender. The bigger beets you may have to quarter. You can add the onions and carrots to this mix too, but the carrots are pretty yummy all on their own!

For those of you drinkers out there, Ben and I made some really tasty mint juleps the other night. A very refreshing summer cocktail.

4 fresh mint sprigs
2 1/2 oz bourbon or Irish whiskey
1 tsp powdered sugar
2 tsp water

Crush mint leaves, powdered sugar, and water in a collins glass. Fill the glass with shaved or crushed ice and add bourbon. Top with more ice and garnish with a mint sprig. Serve with a straw.

Our tasty mint juleps.

For those of you who are not into cocktails, use the mint to make peppermint sun tea. Wash the mint and place it in a big jar with water. Set it out in the sun for a day. strain off the mint leaves and keep it in the refrigerator for a refreshing drink.