Harvest Notes - Week 1 - June 10th, 2021

Feeling overwhelmed by the amount of green in your share? Its all part of the evolution of the season! I like to imagine a bear emerging from winter slumber to start off the summer with tender greens before the fruits and roots of the forest develop. Consider balancing out the heaping piles of salad with nuts and chick peas or rounding out the cooking greens by putting them in bean soups or stir-fries with nuts. We promise, the season will advance with heavier crops as we go along:)

Bok Choi This cruciferous Asian vegetable only grows well in cooler temperature. Braise or stir- fry it lightly for a gorgeous balance of crisp, light stalks and dark green leaves. You can also marinate after finely chopping both leaves and stalks for a raw salad. It does have a number of small holes from our foe the flea beetle. Nutritionists say that insect bitten veggies actually have higher amounts of antioxidants thanks to the plant’s immune system being in full effect, so the holes are actually a sign of nutritional quality!
Scallions Also referred to as green onions, these alliums will go well with your boy choi in stir- fry or marinated salads. Try them in salad dressing or with your breakfast omelet.
Salad Mix This mix of baby greens includes mustards like arugula and mizen, spinach, and lettuce. It is sharp thanks to the arugula, so if you want to tone it down you can mix it in with chopped butterhead lettuce or add a sweet salad dressing. It has been triple washed.
Dill This herb can be added to salads, dressings, soups, and just about anything! If you don’t think you’ll use it this week, you can always dry herbs by hanging them upside down in a well ventilated area.
Lemon Balm A delicious herb that can simply be plopped in a mug of hot water for lemony tea that aids digestion.
Baby Carrots The true meaning of baby carrots! These young carrots are incredibly flavorful and tender. We leave the greens on because they are gorgeous but also because you may want to try making soup stock or carrot green pesto with them.
Radishes Chop these up for salads or try roasting or sautéing to sweeten them and bring out a rich flavor. The greens are too tough for some people but others like to sauté or steam them for eating.
Butterhead Lettuce This type of lettuce forms a delicate head of interlacing center leaves, offering tender salads in different shades. Chop and mix the layers together. Some of our heavy spring rains splashed a good bit of soil into these, so you may some of it despite them having been washed.
Peonies! What? Flowers in my vegetable share? These are not edible, they are just pretty! We happen to have access to a huge planting of gorgeous peonies and we couldn’t help but share them with you to celebrate this first week of the CSA. Keep in clean water to ensure a long vase life.
Basil Plants You will receive plenty of fresh basil in your CSA share starting in a few weeks but we thought folks might also enjoy having a plant of their own. Plant it in your garden or keep it in its pot by a sunny window. You can pinch leaves off to eat as it grows.