Week 2

Why Are Simcha and Sol Wearing Bike Helmets and Ear Protection in a Field Full of Delicate White Flowers? They have been pounding in posts for our tomato trellising system and protecting their heads and ears throughout. They took a little break to pose for the camera amid the buckwheat cover crop that borders the tomato beds. We planted these fast growing flowering plants to attract millions of native pollinators. The little bees and wasps and flies help pollinate our crops, help pollinate wild plants, and keep predators in check around the farm. The buckwheat itself adds organic matter to our soil.

Seeding Cilantro Between a Bed of Basil and a Bed of Perennial Herbs With Our 1940s Planet Junior Seeder

Sugar Snap Peas We’ve been snacking on these raw and savoring the opportunity to eat something so crunchy and healthy! If you don’t finish them off by snacking right out of the bag, add them to salads or stir-fries.

Lettuce Heads This week you have three types of lettuce. The butterhead has inner leaves that form a head, like cabbage. The outer leaves are tender and the inner leaves are even more so. The summer crisp has a lot more crunch to it and the frilly red leaf lettuce is somewhere in between on the crunchiness spectrum.

Bok Choi This Asian green is almost like two vegetables in one. The dark green leaves function similarly to kale while the white ribs are crunchy like celery. I’ve watched kids chow down on the ribs plain, or dipped in any kind of spread. Bok choi is a classic stir-fry dish and would go well with scallions.

Salad Turnips Unlike storage turnips which you might be more used to, these Asian turnips are delicious and juicy raw. You can just snack on them whole, slice them into little rounds for salad, or roast or sautee them. The greens are also delicious raw for salad or cooked lightly.

Oregano  Mince this fresh herb and add it to savory dishes or sauces. Hang it upside down in a well ventilated area and dry down for weeks until it flakes for oregano that will store for months.

Kale A smooth leaved variety called Red Russian Kale.