Well, it's our second week, and we've got tons of veggies for you! Literally, we just harvested and carried them all into the cooler, and it must have been at least half a ton. I am exhausted.
We'll be at the Westy today from 5-8 p.m., and then we'll see the farm pickup folks on Monday out here in Hector!
So this week, besides weeding most everything we could, we planted out lots more stuff for you! More arugula, sweet turnips and lettuce, and more husk cherries, tomatoes, peppers and eggplants. It is our goal for you to absolutely gorge yourselves on fresh heirloom tomatoes this summer, so we have about 400 plants in the ground now, with another 150 to go.
The cucumbers in the high tunnel are setting flowers and fruit this week! And we have a limited amount of broccoli and scallions! Next week we will definitely have garlic scapes too, it's just a little early to pick them right now.
As always, please remember to bring reusable bags to the pickup! Thanks!
Today in your shares, we'll have:
scallions -- raw or in salads or on top of stir frys
spinach -- great for salads!
asian salad greens mix -- great for salads or light braising or stir frys
collards -- a more pungent kale, you can cook it for a little longer to soften it up
bok choy -- in the pan for a minute with hot oil and garlic, nuf said.
tat soi -- same as above
red mustard greens -- same as above, a little spicier, also great mustard replacer on sandwiches
sweet hakurei turnips -- please eat these raw, they are sao good and sweet right now. I eat them and can easily pretend they are apples.
kohlrabi -- delicious! peel me and cut me up, put on sandwiches, dip into dips, lightly stir fry, or just munch on. Greens can be cooked like kale