This is Will, who works at the farm, getting strawberries ready for pick-up. Photo submitted by CSA member Fred. Thanks Fred!
We hope everyone enjoyed the first share of the season! We received notes and a comments from a few of you reporting back on how you used the produce. If you have a tip or recipe that you love, and would like to share with other members, please submit them via email and we'll feature them here on the blog. And thanks to those who sent in photos last week, like the one at the top of today's post. if you've got more photos, you can send those via email, too!
So with that, here's what's in this week's share:
What's in this week's share:
- 1/2 pound total spicy mix + arugula + lettuce + spinach
- 1/2 pound total tender greens + bok choy + kale + collards
- 1 1/4 pound Easter Egg radishes + Hakurei turnips + garlic scallions
- 1 pint strawberries
- 2 seedlings - we have a mix of Genovese Basil, Thai Basil, Lettuce, Parsley, Chili Peppers, and small amounts of others.
What's on U-Pick:
Strawberries. Go crazy! Pick any day this week, as much as you want. Today, the berries are ripe but don't seem especially sweet. They'll sweeten with sunnier days.
Greens: Spicy Mix, Arugula, Kale, Spinach and Tender Greens.
Herbs: parsley, sorrel, mint, lemon balm, sage, onion chives (flowering), garlic chives, lavendar, chamomile, dill, stevia and thyme.
What's coming up in the share:
Rhubarb will make another appearance in a week or two. Peas will be ready by next week. Garlic scallions will switch to garlic scapes in a week or two. Basil will hopefully come into the share in a few weeks. Next week we may not have radishes, but may sub in Red Round turnips. And Swiss chard should be coming into the share soon.
This Week's Tip: How to Use Cooking Greens
The cooking greens in this week's share -- like collards, kale or spicy mix -- can be used in a number of ways, but here's one idea for you. Wash and dry the greens. In a large skillet, heat a tablespoon of olive oil over medium heat. Add a few cloves of thinly sliced garlic, sauteeing briefly, then add the greens, allowing them to cook down briefly, for a just a few minutes. Finish the greens with salt and pepper and a splash of vinegar of your choice, like balsamic or champagne vinegar. Enjoy!
In the meantime, do you have questions? Comments? A tip to share?
Leave them here on the blog!