Harvest Notes Week 2

Komatsuna Its nice to learn how to use new vegetables occasionally, right? This Asian green is a lot like bok choi. You can stir-fry it lightly or try making a simple salad by chopping it finely and massaging oil (sesame if you have it), rice vinegar, and soy sauce into it.

Buttercrisp Lettuce Heads These lettuce heads are incredible with buttery texture and two different colors.

Dill This herb wilts quickly in the fridge but still has plenty of flavor even if you use it after its gone soft. It dries well and should make a nice addition to some of your salads!

Arugula We tried something new this week- cutting arugula with its roots on and making bunches rather than bagging it. Having the roots on should make the arugula last a little longer in your fridge, which we thought would be nice this week since you have so many greens to get through and none of them last too long! In future weeks, once the root and fruiting crops kick in, you’ll have more of a balance of items that last and ones you need to use quickly. For now, we hope having bunches of arugula with roots helps with the rush! The roots are not meant to be eaten, so when you are ready to use your arugula simply cut a little higher than the rubber band of your bunch, discard the roots, and make arugula salad, or add it to a quiche, soup, or sautée. You can also add the arugula to your salad mix if you want to increase the volume.

Spinach Great for salad or cooking.

Oregano A bit of this aromatic herb for your salad dressings, soups, or just to smell. You can always dry it pretty easily if you don’t use it this week.

Salad Mix A triple washed mix of baby lettuce and baby mustard greens.

Kale The early season kale is particularly tender! Excellent for massaged salad or cooked.

Hakurei Turnips These juicy turnips are both sharp and sweet. They are perfect raw, roasted or sautéed. The greens are fabulous raw or steamed.

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. Recut the stems when you get home with something sharp and keep in clean water to ensure a long vase life.

Sungold Cherry Tomato Plants These are only for B week members since weekly members got one last week. We’ll be harvesting plenty of cherry tomatoes for your shares this summer but we thought the gardeners among you (as well as the new or aspiring gardeners!) might enjoy growing one of your own. Use plenty of compost when preparing the space, fully cover the soil block with garden soil when you plant, and keep well watered. Make sure your plant gets plenty of sun, has some support, and is kept clear of weeds.