Holiday Box

It's hard to believe that this box marks the last of the season.  Despite record lows of 18 degrees a few weeks ago, the veggies held on and we packed the boxes with the following:

1. An acorn or a butternut squash
2. 4 lbs. of German Butterball potatoes - great for roasting
3. A head of either Napa, Dutch Late, Famosa (savoy) or Early Jersey Wakefield cabbage
4. A bunch of either red choi or joi choi
5. 2 large daikon radishes - I've heard some people say they combine this with cabbage for slaw or with tuna for a spicy salad.  Some have also been cooking and eating the tops.
6. 1 kohl rabi
7. A bunch of carrots - if there are tops on the carrots, try using them when you make your soup stock.  I often use them when I'm making the gravy stock - throw the giblets in a pot with water, onions, and whatever veggie tops are available, including leek tops, and simmer for a few hours until you're ready to make gravy.
8. A bunch of lacinato kale
9. A bunch of chard - for all of the greens, if you save the stems are a nice addition when you make your turkey soup stock
10. A bunch of small beets - some of the bunches had nice greens
11. A bunch of leeks
12. A rutabaga - some had brussels sprouts or broccoli/cauliflower in place of a rutabaga
13. A few small turnips - the white ones are Hakurei and the purple & white are Purple Top.  Again, greens are edible.
14. A bunch of arugula or a combo bunch of arugula and mustard
15. Either a sachet of celery or parsley
16. Either a pie pumpkin or a Blue Hubbard Squash
17. Drying spicy peppers
18. 4 - 6 tomatoes
19. A handful of red onions
20. A few sweet peppers that held on in storage
21. Herbs, including thyme, sage, cilantro, and rosemary

We hope that you enjoyed the season and look forward to seeing you next year.

Happy holidays to you!

Extended Season - Week Three, November 3, 2010

Despite record lows Sunday and Monday, the veggies are still growing.  Some were frozen solid yesterday morning when I picked so I had to wait until later in the afternoon to harvest everything.  The lettuce is currently icy and I don't know if it will spring back enough to make it into today's box but here's the plan:

1. Kale - either Lacinato or Siberian
2. Choi - it was a bit frozen so it's not perfect but it's still in good shape
3. 1 bunch mustard
4. 1 bunch arugula
5. 1 bunch chard
6. A small amount of cabbage (red or early)
7. 1 daikon radish
8. A bag of salad mix (again, if it made it through last night)
9. A quart or more of tomatoes
10. Some sweet peppers
11. Some spicy peppers
12. A squash - probably acorn
13. A few leeks
14. A head of garlic
15. Misc. herbs that didn't freeze

Extended Season - Week Two, October 27, 2010

Today's Box includes the following:

1. A bag of baby salad greens
2. A bunch of mustard
3. A bunch of arugula
4. A bunch of lacinato kale
5. A bunch of chard - beautiful rainbow, ruby and green chard
6. A butternut squash
7. 2 pounds of potatoes
8. 3 large green onions.  Eat the tops and all
9. A quart of tomatoes
10. A large head of napa cabbage
11. 2 large sweet peppers (these have sticky sap on them - wash off.  I noticed aphids on the plants today).
12. 5 or so spicy peppers
13. A small head of broccoli
14. A head of garlic
15. Herbs including celery, a little basil, a little rosemary, chives, sage, thyme, pineapple mint and oregano

Enjoy & see you next week!

Extended Season - Week One, October 20, 2010

Thanks for participating in this extended season.  Here's what's in the box today:

1. 1 Quart + a few more of tomatoes
2. A handful or more of green tomatoes
3. 1 daikon radish (try using these like potatoes - use when baking a roast and they'll take on the flavors of the meat with a bit of their own flavor as well.  I hear the greens are also tasty.  Also one member suggested grating it and adding to tuna fish with some salt and pepper.)
4. Either acorn squash or spaghetti squash
5. Either kohl rabi or a few turnips
6. A bag of spinach
7. A bag of brussels sprout tops - either steam these or saute or boil like cabbage.  Interesting change for greens.
8. A bunch of chard
9. A bunch of arugula
10. A nice amount of bok choi
11. A few red onions
12. A head of garlic
13. 3 - 4 sweet peppers
14. 5 - 10 spicy peppers
15. 1 or 2 radishes (this is a mix of Shunkyo (long and red), French Breakfast and Cherry Belle).
16. A small bunch of carrots
17. U-pick flowers
18. Herbs including sage, thyme, parsley, garlic chives, chocolate mint, and rosemary

Have a great week!

Week 20 - October 13 & 16

It's hard to believe that this is the last week of general distributions.  Thanks for your participation this year!

If you'd like to purchase 3 more boxes, let me know.  Space is limited to 20 boxes - $30 per box with pick up here at the farm on Wednesdays between 2 & 6:30.  This will be October 20, 27 and November 2.

The holiday box will be distributed November 17 between 2 & 6:30.  If you haven't talked with your share partner about how to share your box, please do.

Please return boxes and bring a bag or two this week so you can leave the box here.  I'll need all boxes for the holiday distribution.  Thanks!

This week's box will contain the following:

1. A bunch of red onions
2. An acorn squash
3. 2 pounds of potatoes
4. A bunch of chard - blue band
5. A bunch of joi choi
6. A bunch of either kale or collards - green band
7. A box of tomatoes + a handful more
8. Some sweet peppers
9. Some spicy peppers.  If you want a large amount, let me know.
10. Either arugula or mustard greens or both if there's enough- yellow band
11. A few beets - don't forget that the leaves are very tasty - either sauteed or fresh.  Also, if the beets are piling up, there's always the raw beet salad that you can make and serve as an appetizer.  Check the recipe blog.  Of course they're very sweet and tasty either sauteed or gently boiled until fork-tender.
12. Garlic
13. U-pick flowers
14. Maybe some green beans.  If I don't pick them, please feel free to do so.
15. Optional green tomatoes - a handful

Week 19 - October 6 & 9

Saturday members - don't forget - this is MI, MI State football weekend.  Traffic central here in Ann Arbor!

Also - please try to remember to return any boxes that have accumulated over the summer and, if this is your last week for pick up, try to bring a box or bags to take your veggies home.

Next week is the last week of general distributions.  The Holiday Box will be distributed Wednesday, November 17 between 2 & 6:30.  If you are a half-share member, please contact your share partner to coordinate pick up/sharing of your box.

On to this week's contents:

1. 1 kohl rabi (Wed.) or a bunch of beets or turnips (Sat)
2. A bunch of leeks 
3. A bunch of kale
4. A bunch of chard
5. One small head of joi choi and one small head of red choi
6. A few egg plant - these are the last of this year's crop
7. A head of garlic
8. A bunch of mustard greens
9. A bunch of arugula
10. One squash - either spaghetti or acorn or jack-o-lantern (which is also edible)
11. Sweet peppers
12. Spicy peppers (we pulled the plants this past weekend in anticipation of the frost.  So they'll be going from fresh to drying over the next few weeks but I'll still put them out)
13. A box of tomatoes
14. 2 pounds of potatoes
15. Maybe a small amount of baby lettuce mix which would include different types of lettuce, baby beet greens and a little spinach.
16. Herbs as available.  I'll put out some cilantro this week in addition to what we generally offer.
17. U-pick fresh flowers - it looks like we might still have them next week as well, depending on whether it frosts or not.
18. If you want to search for beans, there might still be some out in the field - u-pick.

 Enjoy!  P.S. - if there's too much in the box, you can leave some on the table for others to take.

Week 18 - September 29 & October 2

This week's Box is projected to contain:

1. Your choice of butternut squash or acorn squash or jack-o-lantern - the jack-o-lantern is also edible.  Try roasting any of these seeds.  I soak in salt water for a few hours, strain and then roast at 180 for about an hour.
2. A box of tomatoes
3. A bunch of leeks or a very large green onion.  The tops are edible, especially the green onion tops.  Try using the leek tops for soup stock.  
4. A bunch of carrots
5. Either Napa Cabbage or a head of Wakefield Cabbage or other cabbage
6. A bunch of chard
7. A bunch of arugula - yellow band or in a bag
8. A bunch of beets or a kohl rabi
9. A head of garlic
10. Radishes if available
11. A bunch of kale or collards - green band
12. Either a bunch of tatsoi or joi choi - these are very tasty sauteed - a mild asian green.
13. Spicy peppers - maybe sweet as well.
14. U-pick flowers from either the east garden or the red zinnias in the front garden.
15. Herbs as available.

Feel free to gather up some tomatillos from the far side of the east garden, past the beans.  Also feel free to pick a pound or so of green beans.  The trellis snapped the other day but the beans are still accessible.

Week 17 - September 22 & 25

This week's Box is projected to contain:

1. 2 lbs. potatoes
2. A box of tomatoes
3. 1 lb. beans (maybe less, maybe more)
4. Your choice of either summer squash, okra or eggplant
5. A bunch of mustard greens - red band or in a bag?
   
6. A bunch of arugula - yellow band or in a bag
   
7. A couple of turnips - these are good raw - peel them, slice them and eat with a little salt or a little lime juice. Or you can saute in a stir fry.
8. One red onion
9. A head of garlic
10. Wednesday's box = 2 radishes
11. A bunch of chard - blue band
    
12. A bunch of collards - green band
    
13. Spicy peppers - maybe sweet as well.
14. U-pick flowers from either the east garden or the red zinnias in the front garden.
15. Herbs as available.

Tomatillos are falling off the plants. If you'd like to pick some up to make salsa verde, feel free to do so. They're in the far side of the east garden, past the beans.

Week 16 - September 15 & 18

Week 16 already! Please note, the last regular distribution will be October 13 & 16. The Holiday Box will be distributed Wednesday, November 17 from 2 - 7.

This week's box will contain the following. Check the white board for quantities. Saturday's box weighed about 21 lbs and contained Wakefield Cabbage instead of Napa:

1. A pumpkin or acorn or butternut squash. If you had a pumpkin last week, please opt for another type of squash.
2. Hopefully beans - I haven't picked yet and I know they're slowing down.
3. A box of tomatoes.
4. Either eggplant or okra or, if enough, both - check the board.
5. A bunch of kale - green band
   
6. A bunch of chard - blue band
   
7. A bunch of arugula - bag
   
8. A bunch of chinese cabbage (Napa) - loose in box
   
9. A daikon radish
10. Sweet and spicy peppers, as available
11. A melon. I think we have enough for everyone to have one more melon. They are primarily Cream of Saskatchewan and Sugar Baby but there are some green musk melons in there as well. This really is the last week for them.
12. A bunch of New Zealand Spinach - loose in box
    
13. A head of garlic
14. U-pick flowers from the east garden - up to 20. Please cut them, don't try to snap them off because the roots can be damaged and the plant will die (it's really dry).
15. Herbs - thyme, basil, probably some celery or parsley, sage, lavendar, probably rosemary, etc.

Let me know if you want more of one of the greens that are in the box.

Week 15 - September 8 & 11

It certainly feels like fall now. The fields are definitely noticing the change.

This week's box will contain the following. Check the white board for quantities:

1. A bunch of Napa Cabbage
2. A bunch of Joi Choi or Tatsoi. Neither the Napa nor the choi are marked with a band for identification. The Napa is a bit hairy on the leaves. The chois are smooth. The Tatsoi has dark green spoon-sized leaves and the Joi Choi has long smooth white stalks with smooth leaves. All have flea beetle holes in the leaves.
3. A few carrots
4. A bunch of green beans. This is a mix of types and they grow to be quite large. The large flat beans are Northeaster and are really good. Unless there's a large bean in the pod, the bean should be quite tasty.
   
5. A box of tomatoes
6. A few sweet peppers - I will leave these in a box on the ground so you can see the types that we grow. They range from yellow to red to chocolate to long green or red.
7. A few spicy peppers - on the table. Let me know if you'd like more and we can pick some together.
   
8. A bunch of New Zealand spinach. I sauteed this with the napa cabbage this past week (along with a clove of garlic and a few of the mini-onions) and I think this is our current favorite veggie.
9. A pie pumpkin - from a box on the ground. These are Sugar Sweet pie pumpkins. Cut in half, take out the seeds, place face down on a baking tray with some water and bake for about 40 minutes at 350, until fork tender. Try not to let the water completely evaporate. If a recipe calls for canned pumpkin, use this in equal amounts instead. You can freeze it in cup-sized amounts to use later. Or make a pie. Or cook it with a little milk or sour cream and add a little salt or garlic or curry and serve it as side dish, similar to mashed potatoes. We do this with all squash (acorn, butternut, pumpkins, etc).
10. A melon - this is the last week for melons. Not sure whether there will be enough for everyone or not and some are on the decline so this might be a "take if you want to risk it" item this week.
11. A bunch of arugula. This is a bit spicy but nice.
12. A box of either okra or eggplant.
    
13. A head of garlic
14. U-Pick flowers (up to 20). Please make sure to cut the flowers - if you try to snap them off the plant can be damaged and will die. The red handled pruners should be on the board.
    
15. Herbs - we have lots of basil that needs to be picked so if you'd like to take a bunch, let me know. On the table will be basil, sage, thyme, probably some chives, maybe some pineapple sage, rosemary, etc. Check the notes for quantities.
    

Week 15 -

Week 14 - September 1 & 4

It's hard to believe that it's already September! Our new hoop is up and we have no other words to describe it except for AMAZING! The stars aligned - the weather was cool, many (68 +) volunteers came out to help with the build and food, the wind died down to pull plastic. The after party was energetic and fun. What a day and celebration. Check it out if you have time. There are a few finishing touches still to do but all in all, it's relatively complete.

This weeks box is projected to contain:

1. - A bunch of kale or collards. The kale is Lacinato kale (also known as dinosaur kale). If you have time to check out the plants, they're quite beautiful. They're in the west garden, to the north, just south of the apple tree. They look like palm trees. Try making vegetarian lasagna with this or kale chips (although it's a bit of effort for not a lot of punch) or saute.
2. - A spaghetti squash - pre-cook this in the oven and serve. Cut in half, put face down in a baking tray with some water, cook at 350 for about an hour until fork tender. Scoop out. Serve as a side dish with salt and pepper and a little butter or on top of nacho chips as a layer for nachos or as a base for meat sauce. Yummy.
3. - A melon - maybe 2 if they're really small - Either Cream of Saskatchewan (yellow watermelon), Ambrosia (cantaloupe), or Rocky Ford (green musk melon)
4. - A bunch of New Zealand Spinach - interesting fresh or sauteed.
5. - A bunch of beans (check the board)
6. - A box of tomatoes
7. - Some salad tomatoes or cherry tomatoes
8. - Some tomatillos. I have the Salsa Verde recipe posted on the recipe blog but that just covers the spicy portion of a green salsa. If you make that and then mix in some tomatillos that have been blanched and mixed up in your blender (maybe a 50/50 ratio, depending upon your tolerance for spice), you'll have an excellent green salsa. Of course, if you really like spice, skip the tomatillos altogether and just make the serrano pepper mixture - yum.
9. - Either a box of eggplant or okra. I noticed there were a lot of boxes of okra left on Saturday. If you don't like okra, please let me know and I'll figure out what to substitute. We really like it sauteed until it's crispy - you need to weed out the big (woody) stalks, if they're in there. I'm trying to keep them out.
10. - Maybe 1 or 2 summer squash - I haven't picked them yet so I'm not sure what's there.
    
11. - A head of Napa Cabbage. This is good sliced thinly and used fresh in an asian salad. Google it - you'll find lots of ideas. I've had it mixed with crispy noodles. It's also good sauteed like bok choy. Or, if you're really into food preservation, this is what they use to make kim chi with. If it's limp at all, just soak it in cold water for 20 minutes or so (hydro-cool it) and it should pop back to it's crispy self. Same with beets, carrots, and other greens.
12. - A few carrots - these are big so they should go a long way. Try shredding them into a cabbage salad or slicing them julienne style and blanching them then sauteing with thyme and salt in a little peanut oil.
13. - Serve-yourself potatoes. Not sure which type yet. They might be freshly dug which means they might have fresh dirt on them. But this is when they're most tender - just scrub them up a little and cook. If they're freshly dug the skins are so thin that you really don't have to peel them. Even if you make mashed potatoes. They might be a little lumpy due to extra skins but it is said that there are a lot of minerals in the skin. Also, if we serve fingerlings, you don't have to peel them - just clean and roast.
14. Various herbs
15. Various Spicy Peppers - The spicy peppers are starting to come into their glory so there will be more available in the coming weeks. The Ghost Peppers haven't ripened yet but if you're interested in one, please let me know. I'll keep those separate from the others. Also, be careful of the tiny Thai peppers. They're very spicy.
16. Some Sweet Peppers - These include yellow, red, chocolate, green bell and long green (Jimmy Nardello) peppers. If they're in your box, they're sweet. Try to keep the spicy peppers that you take from the table separate from your box contents because some of the anaheims (spicy long smooth green peppers) are easy to confuse with the Jimmy Nardellos (sweet long crinkly green peppers).
    

Week 13 - August 25 & 28

This is build week - by this time next week the view to the east will be different. If you'd like to lend a hand Saturday, we'll be starting at 8. Light breakfast, lunch and dinner will be provided. You don't have to stay all day - just let us know how long (which meals) you plan to be here for.

Saturday will be a busy day. So, if you're sending someone to pick up for you, try to give them some instructions because I'm not sure if I'll be around to help people pick up. There's a white board on the left side of the porch where I'm posting the announcements now so they can check that.

I'm still putting together the boxes for today but this is the plan:
- 2 or 3 cucumbers - these aren't the best - some are a bit twisted, some have ends that aren't fully formed, etc. This is what happens with Downy Mildew. This is probably the last week for cukes.
- 2 summer squash - these, too are almost done
- A bunch of New Zealand Spinach
- 2 beets - the tops can be sauteed and are tasty. These are Chiogga beets.
- One Melon - Either Rocky Ford (green), Ambrosia (orange cantaloupe), Cream of Saskatchewan (white melon), or Sugar Sweet (red melon).
- A bunch of kale
- A bunch of chard
- A bag of okra - take this out and store in your kitchen. I don't refrigerate it.
- Two or so onions - some of these are cocktail size, some are larger. We just harvested these Monday. They were planted from seed so they did grow, at least a little. The purple ones are Mini-Purplette are only size up to golf-ball size. The white are Olympic White. Anyway - I'll be distributing the little guys first so you might get a handful of them. The larger ones keep longer so you'll receive them in weeks to come.
- A head of garlic.

Self-serve items - Check the white board for quantities but this is the plan:
- Either spaghetti squash or eggplant - check the notes on the white board about this
- A box of tomatoes
- A handful of cherry tomatoes or salad tomatoes - check notes
- A handful of tomatillos - There's a salsa verde recipe that I posted a while back for an awesome green, spicy salsa. These also make a great sauce for pork.
- Up to 2 lbs. of green beans. You don't have to take them all but you can if you'll use them.
- Herbs - Basil (store this in a jar in water on your counter like you would flowers. It doesn't keep well in the fridge), lavender, thyme, sage, mint, etc. - Check to see what's out.

No egg sales on Wed. because we're serving egg salad sandwiches Saturday for the build. I might have some for sale Saturday. If so, I'll leave them on the porch somewhere (check the white board).

Week 12 - August 18 & 21

This is birthday week for Dave and I - Dave is the 19th and mine is the 21st. Our parents timed it right to enjoy a summer feast!

Don't forget - next week, August 28, we'll be building our second hoop with the assistance of Jeff McCabe, Lisa Gottlieb and volunteers that they recruit and we recruit. We'll have some breakfast snacks, a nice lunch and a celebratory dinner. The build will begin at 8 and hopefully we'll have plastic on by 6. Come for all or part of the day. If you come, please stay for dinner. We've decided to throw a joint party that evening to say thanks to all of the volunteers that have helped support Jeff & Lisa's efforts along with our efforts. Whether you've volunteered here or not, we appreciate your support, encouragement and enthusiasm. We'll have some sort of barbecue, some beer, hopefully music (although we don't have a sound system so anyone who has one that is willing to lend it to us for the evening - that would be great) and a festive atmosphere to meet with other members and community members who support local agriculture. I also thought it would be nice to invite people to bring any info they have about their own businesses that they'd like to share. Some members might have an interest in other members' passions. I haven't figured out how to share this info but if you'd be interested in sharing your passion, please let me know and I'll set up some sort of list, at minimum. Please let me know if you're coming (how many adults/children) and feel free to bring a guest.

On to this week's box - it weighs approx. 20 lbs., depending on the melon as some are bigger than others:

As far as I know, bugs shouldn't be an issue today. A few of the heads of cabbage had some cabbage worms but I think I got them out. Go ahead and soak in salt water if you see droppings.

- One small or 2 smaller heads of cabbage - either Famosa (savoy leaf), Red Ruby, or Early Jersey Wakefield (oval in shape, sometimes cylindrical, green)
- One bunch chard - some is a bit holey - may need additional sorting/washing this week
- 2 - 3 summer squash. These are larger than in the past. Try grilling them - I posted our method on the recipe blog. These are slowing down.
- 1 - 2 cukes - As stated last week, the cukes now have downy mildew (along with the melons, unfortunately). Cukes probably will only last another 1 week unless the new product I purchased (Serenade) works.
- One head garlic
- One or two onions
- One box of potatoes or you may have to serve yourself from a crate on the ground as I'm out of larger boxes. Russian Banana this week - these are fingerlings which are the highest value potatoes (along with the French Fingerlings which are still in the ground) that we grow.
- A choice of eggplant or okra. Some of the okra is large and I've packaged these in the same boxes - try using these biggies for gumbo or another dish that you cook for some time. I lightly boiled some today and used it as a topping to make nachos - along with some spaghetti squash, cheese, serrano peppers, left over goat sausage, paste tomatoes and a little sour cream - what a lunch! I've tried to sautee large okra and it's too woody. But it seems to break down when boiled. I'd love to hear comments from you okra experts out there.
- One box tomatoes (from table) - please leave the large boxes at the farm - we're running low on these. Many of these are ARK varieties - all are heirloom and most are rare. The green tomatoes that are in the boxes are ripe - these make excellent sauces as they're a bit tangy. They're also good sliced. If you give them a gentle squeeze and the flesh gives a little, they're ripe. Don't wait too long to eat them!
- One or two sweet peppers - again, many of the peppers are ARK varieties, heirloom and rare. These might be on the table to serve yourself as well.
- A melon - this is either Cream of Saskatchewan (creamy inside and green striped outside), Rocky Ford (green outside and green muskmelon), or Cantalope (orange inside and yellowish outside). There's one Sugar Sweet - if it's not ripe, please let me know. The melons have been hit hard with Downy Mildew and other fungi - hopefully they'll hold out for a couple more weeks this year.

Optional/Self-serve items:
- 1 1/2 lbs. beans (if you want more, I'll most likely have it available for purchase this week). These will be in a bucket on the ground. Please weigh them out using the scale. There are bags on the shelf on the left.
- I'll leave out some New Zealand Spinach - this is good sauteed or add the leaves to a salad. Take a handful (3 or 4 stalks, depending on size)
- For Wed. - either 1 beet or 1 turnip. The beets are either Chiogga or Detroit Red. The turnips are Hakkurei. Sorry there's not more - each row flooded out half way the last time we got 2" of rain (about 3 weeks ago).
- Flowers - check the table to see how many. If you'd like to pick your own, please feel free to go out and pick 10 stems or so.
- Herbs - read the notes - Rosemary, basil, thyme, sage, mint, maybe chives, etc.
- A little celery - 2 or 3 stems per person. This will be on the table. It is strong, compared to what I've purchased in stores. It doesn't receive a lot of water so the flavor is very concentrated - the scent is amazing. Use this to flavor your dishes.
- Maybe some tomatillos. Try 10 or so to make some salsa verde - tasty.
- 5 - 7 cherry tomatoes
- Spicy peppers - a handful (5 - 7)
- Maybe a couple of carrots - check the notes.

Extras:
- Odds and ends in the tomato realm - some on the table, some on the ground. Some look funny but if you just cut off the parts that look scaley, you end up with a fabulous tomato. Don't overlook the "green" tomatoes - if they're soft to the touch, they're ripe and really worth trying. We made really good catsup Sunday with a mixed box of Green Sausage, German Green, and Dr. Wyche's Yellow, along with some red tomatoes. Wow! We also made a nice curry sauce tonight using the "green" tomatoes - 2 large German Green and zip - what a taste explosion.
- Maybe some split heads of cabbage - good for soup or slaw

For sale (this is Wednesday's availability - check to see what's out for Saturday):
1 box combo roma tomatoes - $20 - maybe another, depending upon what I find tomorrow. Tomatoes by the box are first come first served as I have had some people reserve and then decide they want to wait a week. So now, if you're ready, please buy them.
Garlic - $5/bunch. I don't have this separated by variety - it's a mix.

Week 11 - August 11 & 14

Don't forget - work day Saturday from 9 - 12. If you can come, bring weeding gear (hoe or hand weeders are great), bug spray, long sleeves (to keep the bugs off), and long pants (same). If you have a sharp knife (I like our straight edge steak knives) or bypass pruners, that can be helpful too if you work on pruning the tomatoes. We might harvest potatoes, etc.

As far as I know, bugs shouldn't be an issue today. I saw a couple of cabbage worms in the kale but it's pretty clean. As always, you can soak the broccoli in salt water if you would like but it should be pretty bug-free (if we have any).

Check out the Summer Squash Soup with Salsa Verde recipe which Sheryl forwarded. It's excellent!

This week's box weighs approx. 16 - 19 lbs. which includes 1/2 a melon.

- One head of cabbage - either Famosa (savoy leaf), Red Ruby, or Early Jersey Wakefield (oval in shape, sometimes cylindrical, green)
- One bunch kale - either Lacinato (dinosaur) or Siberian Improved
- 4 - 6 squash. These are larger than in the past. Try grilling them - I posted our method on the recipe blog
- 4 - 5 cukes - The cukes now have downy mildew (along with the melons, unfortunately). Cukes probably will only last another 2 weeks unless the new product I purchased (Serenade) works.
- One head garlic
- One or two onions
- One pile or box of potatoes (from table). Please leave the large boxes - I'm running out.
- Not sure if there will be eggplant for each box. If not, choice of eggplant or okra
- One box tomatoes (from table) - please leave the large boxes at the farm - we're running low on these. Many of these are ARK varieties - all are heirloom and most are rare.
- One or two sweet peppers - again, many of the peppers are ARK varieties, heirloom and rare.

Optional/Self-serve items:
- 1 1/4 lbs. beans (if you want more, I'll most likely have it available for purchase this week). These will be in a bucket on the ground. Please weigh them out using the scale. There are bags on the shelf on the left.
- I'll leave out some New Zealand Spinach - this is good sauteed or add the leaves to a salad.
- I'll leave out a box of chard - take a lb. if you'd like. I know a lot of people are getting tired of greens so thought I'd cut back this week.
- Either beets on Wed. or carrots on Sat. - there aren't many - I dug up the remaining stragglers before I replanted the west garden with fall crops.
- Flowers - check the table to see how many
- Herbs - read the notes
- Spicy peppers

Extras:
- There's a ton of large summer squash - they're good for baking - the thicker skinned squash lends a little crunch to your baked dishes (cupcakes, breads, cakes, etc). They're also decent for grilling. Of course if you have chickens, they love them.
- Odds and ends in the tomato realm - some on the table, some on the ground.
- Maybe some split heads of cabbage - good for soup or slaw

For sale (this is Wednesday's availability - check to see what's out for Saturday):
1 box combo romas and "normal" sized tomatoes - $20
2 boxes heirloom tomatoes - $20/box. They're big - you should unpack the top 2 or 3 layers at home (or transfer them to another box) as soon as possible.
Extra beans - $1.50/lb. (price may change week to week depending on how long it takes to pick a pound)
Garlic - $5/bunch,. I don't have this separated by variety - it's a mix.
1 box pickling cukes - $20 - get 'em before the Downy Mildew does!

Week 10 - August 4 & 7

Today's box has been prepared by Sheryl & Kristina - we're up north for 3 days and will be back this evening. Thanks for rockin' out the harvest in our absence!

As far as I know, bugs shouldn't be an issue today. As always, you can soak the broccoli in salt water if you would like but it should be pretty bug-free.

Today's box weighs approx. 13 lbs. Saturday's box is approx. 15 lbs.

Check out the Summer Squash Soup with Salsa Verde recipe which Sheryl forwarded. It's excellent!

- One head of cabbage - either Famosa (savoy leaf), Red Ruby, or Early Perfection (oval in shape, sometimes cylindrical, green)
- One bunch chard
- One bunch collards
- 6 squash
- 3 cukes
- One head garlic
- One or two onions
- One pile of potatoes (from table)
- One eggplant
- Your choice of beans or okra or broccoli (from table)
- One box tomatoes (from table) - please leave the large boxes at the farm - we're running low on these
- One bunch green (romaine) and red leaf lettuce

Optional items:
- Flowers - check the table to see how many
- Herbs - read the notes
- Spicy peppers

Extras:
- Check to see what's out. I hear from the west garden are nearing the end. There are some split heads of cabbage, a few sweet peppers, extra summer squash, etc.

Week 9 - July 28 & 31

Hello there -

Special Note - Bulk items available now: Chard - $2/lb, Garlic - $1 for 3 heads, Cucumbers - $20/ 3/4 bushel box. Please let me know if you'd like to purchase any of this and we'll prepare the quantity for you to pick up when you pick up your box.

Here's the list for the week - enjoy!
This week's box weighs approx. 14 lbs.

1. One large bunch of carrots - these are Sugarsnax and are very long
2. Nice bunch of Lacinato (or Dino) kale
3. Large bunch of chard - blue band
   
4. 5 or 6 summer squash - combo of 8 Ball, Starship Pattypan, Cozelle, Baby Bush, Tigress, Yellow Neck and Straight Neck (yes, we have a lot of squash)
5. 3 or 4 cukes - Adam or Marketmore
6. one head garlic
7. 2 or 3 onions
8. 1 box of tomatoes (on the table)
9. 1 bunch lettuce
10. 1 or two sweet peppers (in the box)
11. A few stalks of New Zealand Spinach - loose in the box. This is good sauteed. I cut up the stalk and all into 2" pieces and sauteed. The leaves are very tasty, the stalks are crunchy and a little bitter but are still good. Some people like to discard the stalks.
12. 1 eggplant. Try making baba ganoosh (sp?) or ratatouille or eggplant parmesan. Or use in a stir fry. If you use squash or eggplant or cucumbers in either a salad or to cook with, it is recommended to salt them and let them sit in a colander for 30 minutes or so. The salt will bring out excess water and the veggies won't be as mushy in your dish.
    

Optional/Choice Items include:

1. Possibly some spicy peppers. These will be on the table. Please be sure you know what you're taking (don't assume they're sweet).
2. A box of Either - beans (a mix of Northeaster (flat and surprisingly sweet) and Kentucky Wonder), or okra or cabbage or broccoli. Okra is good sauteed with a little salt - cut into 1/3" pieces and brown. Also good with eggs.
   
3. Herbs - Basil (lots), rosemary (some), thyme, sage, mint, tarragon, and/or lavendar
4. Flowers - Probably 5 to 8 stems - check the notes. If these aren't out and you'd like some, please find me and I'll help.

Week 8 - July 21 & 24

Hello there -

Here's the list for the week - enjoy!
This week's box weighs about 15 lbs.

1. One large bunch of carrots - these are Sugarsnax and are very long
2. Smaller bunch of collards
3. Large bunch of chard
4. 5 or 6 summer squash - combo of 8 Ball, Starship Pattypan, Cozelle, Baby Bush, Tigress, Yellow Neck and Straight Neck (yes, we have a lot of squash)
5. 3 or 4 cukes - Adam or Marketmore
6. one head garlic
7. 2 onions
8. 1 box of tomatoes (on the table)
9. 1 head of cabbage for Wednesday. Saturday might be lettuce - not sure. The cabbage will be either Early Cabbage which is green and dense or Famosa which is a savoyed cabbage (crinkly leaves)
10. 1 or two sweet peppers (in the box)

Optional/Choice Items include:

1. Possibly some spicy peppers. Please be sure you know what you're taking (don't assume they're sweet).
2. A box of Either - beans (a mix of Northeaster (flat and surprisingly sweet) and Kentucky Wonder), eggplant or New Zealand spinach. The New Zealand spinach is good sauteed. I cut up the stalk and all into 2" pieces and sauteed. The leaves are very tasty, the stalks are crunchy and a little bitter but are still good. Some people like to discard the stalks. If you take eggplant, try making baba ganoosh (sp?) or ratatouille or eggplant parmesan.
3. There will probably be a little broccoli out - not sure
4. Herbs - Basil (lots), rosemary (some), thyme, oregano, mint, tarragon, and/or lavendar
5. Flowers - Probably 3 to 5 stems - check the notes. If these aren't out and you'd like some, please find me and I'll help.
   

Week 7 - July 14 & 17, 2010

Hi all - here's the plan for this week:Flowers and herbs not shown in this picture.

Wednesday's box weighs about 14 lbs.

1. A large bunch of chard - blue band
2. A decent amount of kale - green band
3. A relatively large bunch of beets. I'm pulling these now as they're reaching the end of their growing cycle. They don't like the heat. So there's a mix of small and large in the box today. I also included the greens although some are a bit chewed up. I know some people like them so I kept them on the beets. Throw them away if you have had enough.
4. A large bunch of carrots - these will again be in a bucket on the ground. Please take a bunch. These are either Nelson or Sugar Snax.
5. A nice bunch of lettuce - either Black Seeded Simpson or Avenue.
   
6. A few onions - these are freshly dug so you should let them dry in a dark area - let the stems dry until they fall off (or use right away, which is best, in my opinion).
   
7. About 6 summer squash per box. These include yellow crook neck, straight crook neck (yellow), cozelle (green), baby bush (green), zephyr (yellow and green - half and half) and eight ball (a little ball - very cute) and Starship (a patty pan that looks like a space ship).
8. 3 or so cukes. Some are short (about 5" long and slightly spiky) - this is Adam. The others are longer and darker green - this is Marketmore. Both are parthenocarpic which means they are self-pollinating. They were started early in the hoop. Some were transplanted out to the field and are producing. Oh, the joys of the hoop!
   
9. Probably 1 or 2 tomatoes per box (might be on the table). Again, these wouldn't be available without the hoop. The tomatoes in the field won't be ready for 2 - 3 weeks.
   
10. One head of garlic. Again - this isn't fully cured. If the stem is on, let it stay until it dries up and falls off. Or, use this right away. Fresh garlic is very tasty.
11. Purslane (in Wednesday member's box - Saturday members received this last distribution). See the "What's Going On" blog for an idea on how to use this. Also, I'll post a recipe that Michelle contributed re. a potato and purslane salad.
12. A box of potatoes. These are a mix of Yukon Gold, Adirondack Blue, Kennebeck (red), Russian Bannana and Butterball. Very tasty. We harvested some potatoes from plants that were done and will harvest a few more for Saturday. For those of you who are half-share members, I'll hand these out again on an alternating week from this week - but probably not next week since they're still growing. These are very tasty and very fresh. I highly recommend trying these before those in your pantry. If you don't use them right away, keep them in a cool, dark place. They're not cured yet so the skins are soft and will scrape easily.
    
13. The box option (on the table) will include a choice of beans, peppers or broccoli.
    
14. Herbs - on the table - basil, sage, thyme, mint, tarragon, rosemary, lavender, etc. as available.
15. Flowers, as available - take a small bunch. There should be a mix of snap dragons, coleus, larkspur, calendula, yarrow, lavender, edible marigolds, and maybe a few sunflowers.
16. Extra chard for Wed. Take a large bunch if you'd like. It's in a box on the ground. Sat. will be something else - check the notes.

Week 6 - July 7 & 10, 2010

Hello there -
It's been very hot and dry over the past few weeks. So, the veggies are turning. We're still harvesting for tomorrow but here's the plan:

1. A large bunch of chard - blue band
2. A decent amount of collards - green band
3. A relatively large bunch of beets. I'm pulling these now as they're reaching the end of their growing cycle. They don't like the heat. So there's a mix of small and large in the box today. I also included the greens although some are a bit chewed up. I know some people like them so I kept them on the beets. Throw them away if you have had enough.
4. A relatively large bunch of carrots - these will again be in a bucket on the ground. Please take a bunch. These are either Nelson or Sugar Snax.
5. A nice bunch of lettuce - either Black Seeded Simpson or Avenue. This has been growing in the east garden in a dry area. See if you notice the distinct flavor - this isn't full of water so it's got a lot of flavor for a lettuce. Don't eat the large stems (base of the plant) - they are bitter.
6. A few onions - these are freshly dug so you should let them dry in a dark area (or use right away).
   
7. Probably 1 or 2 summer squash per box (maybe more, depending upon how they grow). These include yellow crook neck, straight crook neck (yellow), cozelle (green), baby bush (green), zephyr (yellow and green - half and half) and eight ball (a little ball - very cute).
   
8. The box option (on the table) will include a choice of cucumbers, peppers, tomatoes, cucumbers or broccoli. Maybe some peas but they're slowing down now. If I have enough of any of these, you'll get one in the box. The fruits are coming from the hoop. There are a lot of baby cukes along with tomatoes and peppers. It won't be long now before each box has some of these.
9. Maybe some new potatoes
   
10. A head of garlic. This hasn't dried so it's still dirty. Keep it in a dark place which is open (not a closed bag or something like that). It will dry and then you can peel off the dirty outer layer and it will keep for some time. Or use it up right away.
11. Herbs - on the table - basil, sage, thyme, mint, tarragon, rosemary, lavender, etc. as available.
12. Flowers, as available - take a small bunch. There should be a mix of snap dragons, coleus, larkspur, calendula, yarrow, lavender, edible marigolds, and maybe a few sunflowers.
13. Wednesday group - I have some green tomatoes in a bowl - take a bunch if you'd like. We pulled some plants which were over-crowded and saved some of the tomatoes. You can make pickled green tomatoes or fry them up.
14. Extra chard for Wed. Take a large bunch if you'd like. It's in a box on the ground. Sat. will be something else - check the notes.
    

Week 5 - June 30 & July 3

I forgot to include the box of peas, herbs and flowers for this picture.

Happy 4th of July week to all!

This week's box contains the following:

1. 1 Kohl rabi. You can peel these with a knife (like you would a turnip) and slice and sprinkle with a little salt. Or you can chop and add to a stir fry for a little texture - kind of like a water chestnut but not quite as crunchy. They're sweeter in the fall (as are all brassicas) but also pretty good now. Another way to use these is to make a kohl rabi salad - use a mayonnaise-based dressing, dice the kohl rabi and mix with chopped apple and carrots and a little bacon.
   
2. A small bunch of carrots. These are in water in a 5 gallon bucket. Take one banded bunch. These are a combination of Sugar Snax and Nelson. The skins are thin so you should be able to wash them with a green scrubbie in order to peel them - this will save you a bit of carrot. I generally grate them when I add to a salad - spreads the carrot around more.
   
3. Either peas or broccoli or summer squash - on the table. If we have enough of each, I'll add to each box.
   
4. A bunch of kale.
   
5. Lettuce - Yellow band or in a bag. The bunch is green leaf lettuce (Black Simpson). Also in the box are some thinnings of romaine lettuce. Some has headed up but others are small. It includes the roots and is a bit dirty. We tried to clean it up but if you want to leave it here (don't want to deal with it) - just place it on the table. It is tasty though.
6. 6 or 7 beets & tops. Saute the tops and either cook or eat the beets raw. If you need help with how to cook, please let me know. The bunch might include Chiogga, Detroit Red, or Touchstone Gold. Probably only a few more weeks for beets - until fall.
   
7. A large bunch of chard - probably green this week. This will be in a box on the ground for Wednesday group.
   
8. Two or three onions - probably smallish - red or white. If the tops are included you can use them in cooking. Try these when you make your potato salad this weekend.
   

On the table:

1. Herbs including chocolate mint, pineapple mint, rosemary, basil, thyme, oregano, cilantro, sage, and french tarragon.
2. Some flowers, as available. Take a small handful - this will probably include yarrow, lavendar, calendula, and some snap dragons.
3. Arugula - this is really the last week for a while.
   

Possible Additions:

• Peppers - either a few spicy peppers or some sweet peppers. I'll see what's ready. Make sure you know what you're taking if the spicy ones are out. I'll label them but be careful, when the habeneros or other spicy peppers are out, that you don't take one thinking it's sweet.
  

Week 4 - June 23 & 26

This week's box contains the following:

1. A nice bunch of tat soi - the last until fall - yellow band (see last week for comments).
   
2. 1 Kohl rabi. A few of these have split but you can still peel them and use them. Saturday's box might not include these - depends if they grow. If not, I'll add something else. You can peel these with a knife (like you would a turnip) and slice and sprinkle with a little salt. Or you chop and add to a stir fry for a little texture - kind of like a water chestnut but not quite as crunchy. They're sweeter in the fall (as are all brassicas) but also pretty good now.
   
3. 1 carrot. I know - only one. These are Sugar Snax. They're starting to gain in size so I went through and pulled out a few. Try grating these with the medium sized hole on your box grater and adding to salad. It will add some color and the carrot will go further. Returning members might be happy to see that these are nice and long. Last year I grew Danver's Half long - they're shorties and I'm not growing them this year.
   
4. Either peas or broccoli - on the table.
5. A bunch of arugula - we might have one more week of this but after that it will be a while - on the table for Wed. and should be in the box Sat.
   
6. A bunch of collards. Some are very large bunches. There will also be extra on the table so help yourself. If you don't want it all, you can put some back. You might want to blanch and freeze a little for winter.
7. Lettuce - Yellow band or in a bag - this will be on the table for Wed. and should be in the box Sat.
8. 4 or 5 beets - blue band.
9. A large bunch of chard - combo of Argenta, Rainbow and Bright Lights.

On the table:

1. Herbs including chocolate mint, pineapple mint, rosemary, basil, thyme, oregano, cilantro and sage.
2. I might put out some jars of lavender. I don't know if I have enough jelly jars to fill one for each member but maybe you can take 1/2 a jar each. You can use the lavender for cooking (herbs de provence mix with rosemary and thyme) or dry them and make a sachet for your drawers. Or just place them on your table and enjoy the fragrance.

Extras on the Extra Table:

1. Wednesday members - I pulled the last of the mustard so you can take some. I might be able to hold it over until Sat. but I'm not sure.
2. I cut the carrot tops and kohl rabi tops off of the veggies. I'll leave the greens on the table so if you'd like them for soup stock, help yourself. Whenever I make split pea soup or chicken noodle soup I add these tops to the stock. The carrot tops add a lot of flavor and can be simmered for a long time. Any tops of grees add another dimension and vitamins to the water. I discard them when I strain the stock. Check the recipe for chicken stock on the blog for more info.
   

Week 3 - June 16 & 19

The new item this week will be garlic scapes. These are curly tops from the garlic plant. The plant sends out a seed shoot and you cut them off so that the plant can concentrate on making a bulb instead of making seeds. Here's a link for ideas on how to use these: http://www.ehow.com/how_2325835_use-garlic-scapes-shoots-recipes.html. Many people have recommended garlic scape pesto - raw garlic scapes used in place of basil or other green item using basically the same recipe you would use for basil pesto or nettle pesto or whatever. Enjoy!

This week's box includes the following:

1. A nice bunch of chard - blue band. This will most likely be Fordhook Giant which is a green chard.
2. A bunch of either kale (Siberian Improved which is a smoother leafed kale or Lacinato which is a savoy or crinkled leaf) or collards - green band
   
3. A bag of lettuce - might be banded
   
4. A bunch of tatsoi/joi choi cabbage - red band. These are small versions of bok choi. They're full of water and are very tasty either fresh or added into a stir fry or sauteed. I think they'd probably be excellent in combination with the garlic scapes - all sauteed together.
   
5. 4 or 5 beets. You might have a Chiogga (red and white rings when you slice) or Detroit Red. They are young and can be peeled and eaten raw or you can take off the tops and just cover with water in a sauce pan - bring to a boil and then simmer until tender (up to an hour for large beets but maybe 30 minutes for smaller beets). After they are tender, run under cool water and rub the beets. The skins will slip off and you can serve with dinner. The greens are good sauteed.
6. Arugula - Yellow band - this may include blooms. You can eat the flowers and buds and leaves. Excellent source of protein for a green. Eat fresh or cooked.

Optional (on the table to take)

1. A box of broccoli or a box of peas. The peas are either Coral Shelling (don't eat the shell) or Sugar Snap (use the whole pea, shell and all).
   
2. Herbs - a bunch of EITHER basil or parsley, one or two sprigs rosemary, one or two sprigs chocolate or pineapple mint, 2 or 3 sprigs cilantro, a small handful of thyme, oregano, and sage.
   

I'm going to put the following on the extras table:

1. Mustard greens - Yellow Band - this is getting really spicy so I thought I'd let you spice lovers take it if you'd like
2. Maybe arugula blooms
3. Maybe some spinach - it's bolting now so there might be a little I can cut but it's going to be tilled under soon.
   

Bug Info. - There might be a few small slugs on the lettuce or mustard so just keep an eye out for them.

Week 2 - June 9 & 12

This week's box includes the following:

1. A nice bunch of chard - blue band. This is a combo of Bright Lights, Argenta and Rainbow so you should notice some beautiful colors.
2. A small bunch of kale - young Siberian Improved - green band
   
3. A small bunch of spinach - Saturday members may not have this - red band - I suggest eating this fresh, tossed into a salad.
   
4. A large bunch of lettuce - this is a lettuce mix and includes oak leaf, red leaf, dear tongue and green leaf. Yellow band
   
5. 4 or 5 smallish beets. They are young and can be peeled and eaten raw or you can take off the tops and just cover with water in a sauce pan - bring to a boil and then simmer until tender (up to an hour for large beets but maybe 30 minutes for smaller beets). After they are tender, run under cool water and rub the beets. The skins will slip off and you can serve with dinner. The greens are good sauteed.
6. A nice bunch of radishes - this is a combo of French Breakfast, Cherry Belle and Rudolph. If there's a white radish, it's a hailstone. You can sautee the whole radish - greens and root - in a little butter and sprinkle with salt and pepper. Of course you can eat the radish root raw - add a little salt. Or slice and toss in a salad. Dave made a wonderful rice stir fry last night with sauteed radish and greens, rice, soy, and eggs which are cooked in a little sesame oil and then tossed into the rice at the end.
7. Mustard Greens - blue band
8. Arugula - Yellow band - this may include blooms. You can eat the flowers and buds and leaves. Excellent source of protein for a green. Eat fresh or cooked.

Optional (on the table to take)

1. Maybe a few shelling peas - These are Coral Shelling Peas. Break open the shell and eat the pea. They might not make it to the table - or even out of the box.
2. A head of broccoli - sorry, I don't have a head for each box. But, I'll leave out what is ready. If you got a head last week, please don't take one this week. We'll go on like this for a few weeks (sharing and alternating with broccoli until there's more available). So if there's a head here, please take one if you'd like.
   
3. Herbs - one sprig basil, one sprig rosemary, one or two sprigs chocolate or peppermint mint, 2 or 3 sprigs cilantro, a small handful of thyme, oregano, basil, sage. I'll put out the Bergamot sage this week - it's very tasty with pork - slice it and add to a dry rub for ribs or top a roast with it or saute and then add eggs (same with thyme). I'll also put out a little lavender - you can dry the lavender, thyme and rosemary and make your own Herbs de Provence mixture - very tasty when sprinkled on ribs with a little salt and grilled.

For more ideas on how to use greens, please see the most recent posting on the recipe blog - click on the link above and look for greens. Marnie Reid contributed that post. If anyone has a recipe to share or other ideas for members, please type it out and I can paste it to the blog. Thanks, Marnie, for your contribution!

Bug Info. - There might be a few small slugs on the lettuce or mustard so just keep an eye out for them.

Week One - June 2 & 5, 2010

This week's box includes the following:

1. A small bunch of beet greens - blue band - these are thinnings from the beet rows. You might have some very young beets and you could probably scrub off the peels with a green scrubbie and eat the young beets raw. Otherwise, mix the greens into a salad or saute with other greens
2. A nice bunch of green leaf lettuce - red band
3. Swiss chard - blue band - again, you can eat these raw in salad or saute with other greens
4. Mustard Greens - green band. We like these in small quantities in salad - they're kind of spicy. Good for soups. Or sautee and use as a bed for fish, top it over rice, etc.
5. Collards - yellow band. We saute these and serve as a side dish. Also check the collards recipe on the recipe blog (raisins and fresh-squeezed orange juice).
6. Arugula - yellow band. Some bunches include buds/blooms. These are edible and pretty nutty. Last year I placed a bunch on the table as an edible center piece. Everyone munched away - healthier and just as addictive as chips! When the plants really bolt, I'll hand out more blooms.
7. Spinach - this is in a bag. There's not a lot but enough to mix into your salad to add a bit of texture and additional flavor/iron.
8. A few onions - some may have blooms. Try frying the blooms in oil and salting them - tasty. Also, the onions are young and you should be able to use the entire stalk for cooking - especially easy to use for soup stock.
   
9. Herbs - rosemary, chives, sage, thyme and oregano, spearmint and lemon balm - check the table to see how much to take

The irises peaked last week but if anyone really wants one, please let me know and I'll cut one for you. It's going to be a few weeks or more before the flowers kick in.



Bug Info. - There might be a few small snails on the lettuce and mustard greens. If you eat these raw you might want to add some salt to your soaking water to get these off. Other than that, there might be some holes in the brassica plants but that's primarily due to flea beetles and they are most likely not in your veggies.

Pre-season Distribution 2010

Hi there -
Because not everything is quite ready, we will not start official distributions until next week. But, I did have enough to offer a limited number of boxes. So, 15 people signed up for this distribution - $20 for the box. I called it a mini-box but it's not really that mini.

To cook greens, check the recipe blog under a posting called Basic Greens recipe.

What to do when you come:
1. Pick up a box.
2. Check your name off the list, indicating you've picked up a box. Your name is not on the box this year.
3. Read the informational sheet to find out what and how much to take from the green table.
4. Pick up items from the table on the left.
5. Check your box. If there's anything you don't want, place it on the extra's table.
6. Take an extra item if you'd like.
7. Return your box from last week (if applicable). Some people find it easier to bring their own bag at pick up. That way you don't have to store a box all week and remember to bring it back.


You will find a table on the left which is covered in a green cloth - this holds any items that are not in your box - so today you'll find the flowers, herbs and a pile of nettles and a pile of lambsquarter. There should also be an instruction sheet posted which will remind you about what to do and how much to take. On the right is a black table. This includes extras. Today there are a few mustard green bunches and maybe an extra lettuce. This is where you should place any item from your box that you don't want and, if there are items there, take one. Don't take everything though because people coming after you might want something. If you're one of the last people to pick up, feel free to take as much as you'd like. Over time, the contents of this table will grow.
Returning members will notice that the boxes this year are smaller than last. Last year I rarely filled the boxes and they just took up too much room. So, I think these will work a bit better. I'm closing them and stacking them. Since the boxes are wax-coated, the produce should remain hydrated. Let me know how the produce holds up. If it's really wilted you should be able to soak it in cold water and it should snap back but please let me know if you have any comments.



Here's a picture of today's contents.

The box includes the following:
1. A bunch of mustard greens (green band)
2. A bunch of arugula (red band)- some people saute arugula but I like it fresh. It's kind of peppery today - the recent heat has brought on the spice.
3. A bunch of either kale or collards and their buds (blue band) - some bunches are heavy on buds and others are heavy on greens. The buds are tasty either fresh or cooked like broccoli. The flowers are pretty in a salad. This is probably one of the last pickings from this crop. It all wintered over and we've been eating it since March but now it's starting to go to seed so we'll pull the plants soon.
4. A bunch of chard (yellow band) - you can eat this fresh or sauteed.
5. A bunch of green leaf lettuce (yellow band)

On the table to the left you have the option to choose:
6. Either a bunch of nettles or a bunch of lambs quarter (both yellow)
7. A sprig or two of each of: thyme, oregano, and sage
8. A few sprigs of mint and lemon balm. The mint and lemon balm are in the glass vase - one is yellower than the other (the lemon balm). We mix these into yogurt and eat with chick peas or seasoned goat meat (like a gyro) or make tea or use with pork.
9. One sprig of rosemary (they're small because rosemary is a pretty slow grower here).
10. One iris
11. A small bunch of chives. The flowers are pretty in a vase and last a long time. You can also eat them - they're really tasty fried in oil with a sprinkle of salt - not quite as bad (fat content)as a blooming onion and very very tasty. Of course the entire chive can be eaten.

We hope you enjoy your box! Please let me know if you have any comments or questions.