March 30 - Spring Season Week 2

Greens!

This week's box is full of tasty greens.  It includes the following:

1. A bunch of either kale or collards - green band
2. A bunch of swiss chard - blue band
3. A bag of asian greens - smallish choi and some tat soi or red choi
4. A bunch of tatsoi.  This is now bolting (starting to flower) but you can still eat the entire plant.
5. A bag of lettuce
6. A bag of mache.  This is small but it's so tasty that I'm still handing it out.  Think of it like sprouts and sprinkle on your salad.
7. A bag of spinach.  Kind of nutty.
8. A bunch of mustard - yellow band
9. Some carrots loose in the box.  They're small but still tasty.
10. A handful of chives
11. A few sprigs thyme
12. A spring of rosemary - I cut back the plants so the sprigs are larger than normal.  A little goes a long way and it saves well if you let it dry.
13. A few sprigs of parsley.  This is very sweet - you might want to eat it right away.

Extras:

• A handful of carrots - these froze.  I uncovered them and then it got too cold this week.  They were in the field.  You can cut off the tops and eat what's left, if you'd like.  
• A handful of tatsoi
• One bunch of chard.  Take it if you'd like.

Spring Season - Week 1

It's Distribution time!

General notes:  Root crops are generally washed, unless they come out of dry soil and aren't too dirty.  If the greens are really dirty, I'll wash them.  But, if they're just a little dirty, I generally don't wash them because they keep longer in the fridge if they're dry - just put them in a plastic bag and toss in the crisper.  Alternatively, if you wash them, spin them and store in your spinner, they'll also keep for a long time.

We hope you enjoy these veggies.  Tomorrow's box will include the following:

1. A bunch of leeks - These are Scotland Leeks which wintered over in the field.  The tops and roots are trimmed up.  They'll keep well if you keep them in your crisper, in a bag.  Use in place of onions.  Wash the greens as they tend to hold dirt - but it's all edible and the greens are a nice addition to soups.
2. Spinach - probably in a bag
3. Lettuce - leaf lettuce, also in a bag.
4. Carrots - these are Bolero which are storage carrots.  They kept well in the ground over the winter (in the hoop).  They are squat and tasty.  Varying sizes.  All good.
5. A bunch of mustard.  Eat fresh or sauteed.  Try making pesto with it.  Yellow band.
6. Tatsoi - this is starting to go to bloom.  The entire plant, blooms, stalks and leaves, is tasty.  Eat raw or saute.  This is milder than either kale or broccoli and full of water.  Blue band.
7. A bunch of kale - either Red Russian or Siberian.  Green band.
8. Maybe a very little mache.  It's small but I think this is as big as it gets.  Will also be in a bag.
9. Herbs as available - check the table.