Whelp, we finally got some sunshine, which is actually pretty nice for the crops! Not so much for us, we have to slather on the sunscreen (actually we spray it on cuz we're lazy) and don big goofy hats and then complain to each other in the field about how hot it is and dream of lemonade.
But, the vegetables look glorious! We're happy that you're eating them for us, because if you didn't, then we'd have a lot more free time on our hands. But seriously, we are getting to the point in the season where Kara and I don't have to work what seems like 24-7 on the farm. We have hilled the potatoes, weeded ALMOST everything, and gotten most things trellised. If you have liked us on facebook, you would already know this and seen pictures of it! The summer hot crops are looking very good very quickly, and we may have eaten a few baby zucchini for dinner the other night! Delicious.
So, still lots of salad options for you this week -- we encourage you to try everything we offer, because pretty soon we'll finish harvesting it and there won't be any more of it until fall! Pretty soon our salad greens and radishes will decide they'd rather be flowering and then they don't taste very good. So enjoy them all while spring lasts!
It's a very good week for quick Asian dishes, stir fries and cold noodle salads or soups . . . lots of the asian greens, scallions, turnips etc are really good thrown in a dish at the last second so they barely have a chance to wilt.
Just a note for our free choice members: the share is intended to be just for what you can use for fresh eating for the week. It is not intended for freezing, canning or preserving or processing like major juicing. That said, if we have lots of something you're welcome to take it home and preserve if, and when that happens we'll let you know. If you really want to make some turnip pickles, let us know and we can give you a really good deal on a bunch of them.
If you're having trouble figuring out how much to take, envision what you would put in your cart at a grocery store, and then revel in the fact that you're getting it SUPER fresh from local farmers!
OK, thanks for listening! Here's the share list for the week:
Arugula (this is mostly for cooking now, it's bitter and we won't have it much longer but it is still delicious in fresh pasta dishes, wilted on pizza, etc. Ah, arugula, we hardly knew ye!)
Baby beets (super tender, use the greens and try chopped in quinoa salad like Christine Hansen did!)
Asian greens (bok choy, tat soi, red mustard, mizuna braising mix)
Salad turnips (red and white -- so good right now! eat 'em raw like an apple)
radishes (new crop -- very tender and mild!)
kohlrabi (if you haven't seen this before, do this: peel it, chop the crisp white flesh into slices, then eat it. tastes very sweet and crunchy!)
garlic scapes (like tender garlicky green beans, nom nom nom)
lettuce (3 kinds -- romaine, iceberg, and red)
spinach (you guys freakin love spinach, it's incredible how much we have to bring each week. Kara harvests just spinach for an HOUR every Thursday.)
Swiss chard! (Not too much this week, but more on the way)
Assorted herbs: chocolate mint, oregano, cilantro, sorrel, dill, sage. (try these chopped in soups or salads, or to marinate meat or tofu, or cooked into a sauce.)
(Also, brief note for farm pickup folks: if you can park on side of driveway in front of cooler, not on grass, that would be great! Thanks)
So long, see you all soon!
--Aaron and Kara