Pick of the Week - June 18th

Pick of the Week:

Mixed Lettuce Shanghai Cabbage Rhubarb - recipes on back Garlic Curls (use just like garlic)

From the Wild Side: Garlic Cress - Garlic cress is great raw in salads, mixed with more mild greens. It's also good steamed, simmered, or sautéed. In Europe , they use it in sauces. Cook no longer than five minutes, or the leaves will become mushy. A garlic mustard flavor. Herb of the Week: Basil