Pizza Night @ Good Heart, July 7


Join us for wood-fired pizza this Friday night, July 7th, from 4:00-7:00
and mark your calendar for July 21st, our next pizza night this month.

We are SO excited about the broccoli harvest this week!  Waylon is excited about eating “little trees” 🙂

The PYO flowers are coming along, but because of the cold, wet spring, the blooms are still a few weeks off.  We will let you know at first bloom when you can come start picking!

The fields are still squishy from last week’s rain, but the crops are pulling through and growing in the sunshine.

Here’s this week’s harvest:

  • Lettuce : 1 head
  • Beets or carrots : 1 bunch
  • Broccoli : 1 head
  • Snap Peas : 1/2 lb
  • Kale : 1 bunch
  • Garlic Scapes : 1 bunch
  • Basil : 1 bunch

See recipes below

We’ll see you all soon!

In Good Heart,
Kate & Edge


Kale Chips
we love kale, in all forms!  Try this quick kale-chip recipe for a crispy treat:
  • De-stem kale and tear or roughly chop into large pieces (about 2″-3″)
  • Drizzle with olive oil
  • Sprinkle with salt
  • add optional embellishments: nutritional yeast, cayenne powder, black pepper, any herb/spice you desire!
  • bake at 400º for about 10 minutes until the kale is crispy; or broil under a low broiler (but keep close watch with the broiler method so as not to burn the kale!)
For more specific kale-chip guidelines, check out this helpful post: 6 tips for flawless kale chips

Garlic Scape Pesto
Process chopped garlic scapes, olive oil, salt and a splash of lemon in a food processor. (Garlic scape to olive oil ratio is 1:1).

Process until mostly smooth (scape pesto won’t get as smooth as basil pesto).  Use a spoonful to add to sautés, sauces, or to add a garlic kick to salad dressings.  Store in the fridge, or freeze to use this winter.
Scroll to Top