Fall - week 4

Fall - week 3

Fall - week 2

Fall - week 1

Week 16

Our summer session is in full swing now. Only 2 more weeks. Let me know if you'd like to sign up for fall. Thanks!

Week 10. Light on greens, heavy on fruit.

Week 8.

Week 7. True summer.

Week 5.

Fava beans, garlic scapes, a few tomatoes and more! Enjoy!

Summer - week 4!

Summer week 3

Peas, scapes, beans, beets and more!

Summer week 2

I've moved into the year 2010. Here's a post from the I-phone. :)

Summer - Week 1, May 30 & June 2

Hello -
The first week was a good one compared to last year as the weather has been so much warmer and drier than last year.  Hope you enjoyed the veggies.  Here is what we distributed:

1. A nice bunch of chard
2. A bag of spinach - good for salads
3. A bag of lettuce - pretty tasty
4. A bunch of carrots.  Hope you enjoy them - they were planted January 9th in the small hoop.  It might be a few weeks before we get carrots again.  I often wash them and scrub them instead of peeling so that I don't waste the carrot.
5. A pint of peas (either shelling peas or sugar snaps) or a quart of fava bean shoots.  The peas are best raw.  The fava shoots are tasty if you cook them until soft - I saute in oil and salt and add water to steam.  It takes a while to cook - maybe 15 minutes.
6. A bunch of arugula - this is good raw as a snack or in a salad or saute.  One of the highest in protein of greens.  The buds and flowers are a special treat - kind of nutty.
7. A bunch of mustard - if you still have the arugula and mustard, try mixing into a pesto with a little oil and salt.  It's tasty on sandwiches or as a side with eggs or on pasta.
8. A bunch of green onions.  These are actually immature bulbing onions and are very tasty.  You can eat the whole thing.
9. A bunch of cilantro.
10. Some thyme, oregano, chives and sage.

Enjoy!

Spring - Week 8 - May 9

The following items are planned to be harvested tomorrow:

1. Radishes or turnips (or both if we have enough)
2. Lettuce
3. Spinach
4. Chard
5. Choi
6. Leeks
7. Green garlic (it might be difficult to tell between the leeks and garlic but you should be able to smell the difference. Also, the green garlic should be smaller than the leeks.)
8. Either salad mix or bunch of other greens
9. Some sage and maybe other herbs
10. Some cilantro
11. Maybe another cooking green - we're pulling a lot of plants out of the hoops right now (in order to plant tomatoes and peppers) so something might be available as an optional choice

Week 7

Week 7's box included the following:

1. One kale plant - strip the leaves and sprouts off of this plant and cook as usual
2. One bunch of yukina savoy or mizuna - either can be eaten fresh or cooked
3. Beet greens or turnip greens or turnips or beets
4.  Bunch of lettuce
5. Bag of spinach
6. Salsify - see my e-mail from last week re. how to use this root veggie
7. Parsley or cilantro
8. Sorrel - chop up and use fresh in a salad or cook lightly and use in place of lemon - very tasty
9. One or two heads of garlic - this is nearing the end of its storage life so some cloves are sprouting but most are still good.
10. Some thyme

Spring - Week 5, April 18, 2012

Members picked up another box of tasty veggies this week.  Here's the list:

1. A large bunch of radishes
2. A bunch of either daikon radish greens, broccoli raab or beet greens
3. A bunch of leeks
4. A large bag of lettuce
5. A large bunch of spinach
6. A bunch of mustard
7. A bunch of kale
8. A bunch of radicchio (does anyone like this?)
9. A head of garlic
10. Some fresh thyme
11. Some fresh oregano
12. Some fresh rosemary

Spring Season - Week 4

Hello -
It was another week of tasty veggies.  So far the plants are coming through and yields have been strong.

Today we distributed the following:

 (Here's one of the lettuces.  Thanks for posting, Jenny.)

1. A bunch of young choi.  This is so tender that you could eat fresh or cooked.
2. A bunch of arugula - don't forget, the buds are very tasty too.
3. A bunch of escarole.  This looks like lettuce but is bitter in comparison.  Toss this into the end of the cooking process in a saucy dish (like chicken with some broth) or use in a soup.  It's commonly used in Italian cooking.
4. A bunch of mustard - either green (very spicy) or red-veined (milder).  Eat fresh or saute or make a pesto with this.
5. Either parsnips or carrots - the last of the parsnips until next fall and the last of the carrots for a good awhile.
6. A bunch of radishes.
7. A bunch of lettuce - a beautiful bibb lettuce (red and green) or a red romaine or a few heads of crinkly leaf lettuce mixed with romaine.
8. A bunch of chard.
9. A large bag of spinach.
10. Some thyme
11. A head or 2 of garlic
12. Some sorrel.  This is a citrus-flavored herb.  It is commonly used in soup but I didn't distribute enough of it to make soup.  Hopefully in a few weeks you'll receive this in quantity.  In the mean time,  dice this up and toss it into your salad.  A little goes a long way.  Or use it sliced on fish or chicken or rice.

I wish I had taken a picture of it all.  If anyone does, please send it to me and I'll post it.

Thanks & enjoy!

Week 3, Spring Session, April 4, 2012

The veggies distributed today were more in line with typical spring quantities. Don't forget - to revive any wilted greens soak them in cold water for 10 or so minutes.  Store in your salad spinner for maximum storage time.

1. Carrots - these are the last of the hoop house carrots.  They are very large and very sweet.  Enjoy!
2. A bunch of broccoli raab (a/k/a Rapini) mixed with daikon radish greens.  These are surprisingly tasty!  Cut up the entire bunch, saute the larger stem parts first and then add in the greens.  Yum!
3. A nice bunch of beet greens.  These can either be sauteed or eaten fresh.  They are beautiful in a salad.
4. A bunch of kale and/or kale blooms.  Treat as broccoli - eat fresh or cooked.
5. A bunch of arugula.  The blooms are edible too and are quite tasty.  Leave this in a vase on your table and snack on the leaves and blooms/buds over time.
6. A bag of lettuce - either leaf romaine or Black Seeded Simpson (green leaf)
7. A bunch of radishes
8. A bunch of Komatsuna Summerfest or Choi - either of these greens are tasty chopped up and used fresh in a salad - try mixing with the beet greens.  Or you could saute them as well.
9. A bunch of either chives or green onions.  The green onions are from the herb garden and are Multiplier Onions.  Just peel the outer layer if it is brown and that skin will reveal a nice green onion.  I use the entire stalk at this point as it is still tender.
10. A bunch of cilantro.
11. Some thyme
12. A head or 2 of garlic.

Week 2, Spring Session, March 28, 2012

Yesterday's distribution was another large quantity.  I'm distributing a bit more than usual so I hope this doesn't overwhelm people.  If you can't use it all in a week, you can always blanche and freeze it for use later.  Or make a soup and freeze the soup.

1. Parsnips - these were just dug Tuesday.  Use as you would potatoes - roasted or mashed, etc.
2. Spinach - another double bag.  It should be enough to use in cooking.  An interesting idea I recently heard is to toss the greens into your pasta water (maybe in the last minute of the pasta's cooking time).
3. A large bunch of choi.  This is the last of that planting so you won't see this for awhile.
4. A bunch of kale and/or kale blooms.  Treat as broccoli - eat fresh or cooked.
5. A bunch of chard
6. A bag of lettuce - either leaf romaine or Black Seeded Simpson (green leaf)
7. A bunch of mustard - try making pesto, it's really good on sandwiches or as a side with eggs, etc.
8. A bag of salad mix (this is a combo of kale, Yukina Savoy, flowers, escarole (looks like lettuce but it's not), and a little mizuna).
9. A bunch of chives
10. A bunch of cilantro
11. A bunch of parsley
12. A head or 2 of garlic

Enjoy!

Spring - Week 1

The first week of the spring session!  Here is what was distributed:

1. Carrots
2. Spinach (a double-bag)
3. Large bunch of choi
4. A bag of blooms - treat these like broccoli
5. A bunch of chard
6. A bag of lettuce
7. A quart of potatoes
8. A bunch of arugula & mustard - this makes a terrific pesto
9. A bunch of cilantro
10. 1 or 2 spicy peppers
11. 2 large heads of garlic (or 4 small)
12. Optional turnips & Summerfest Komatsuna & garlic