CSA box #2 on it's way to you! (click Continue Reading to see whole newsletter)

Hello Members! (Click Continue Reading to read our whole newsetter!)

On the farm this week, we have been busy moving animals around every day (chickens, cows, our 5 goats and the pigs!), trellising tomatoes, cultivating, weeding, planting, hoeing, baling hay, planting cover crops, small grains crops, perennial pasture and now harvesting! It's all in a days work on the farm, but we have been lucky with the weather and all the crops are looking really awesome this year! All of a sudden this past week, everything "popped" and we have lots of crops ready to harvest. It is truly amazing the growth curve plants take this time of the year. In the next couple weeks we will have carrots, summer squash, cucumbers, napa cabbage, rainbow chard, kale, broccoli, garlic scapes, and more!

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Here is what will be going into the boxes this week:

Beets- Full shares- These are beautiful bunched beets from one of our hoophouses. Store these in a plastic bag. Don't for get to use the greens! Try Beet Greens Recipe or Balsamic Roasted Beets

Salad Turnips- Not the prettiest as the heat takes over. But they are crisp and tasty! Slice thin on a sandwich, chop into a salad. They are also good roasted. Top them and store in a plastic bag or container. Farro Salad with Turnips and Greens or try this quick pickled recipe using the red beets and turnips Salt Pickled Turnips and Beets

Head lettuce (butterhead or iceberg)- The iceberg is a dense head that normally in the grocery store I would pass right by. But farm grown, it is crispy and delicious as a salad green! The butterhead has a lighter texture but is creamy and soft. Both are excellant! Store in an airtight container so it doesn't wilt. I like to premake salad for the week and store in a large container. Then it is easy to just take out and eat with every meal. I shop whatever greens I have, including beet greens, any herbs I have on hand (basil from herb pot, dill, or cilantro from last week), and then slice or julienne thin turnips, radishes, kohlrabi. I also grate beets and carrots (next week!). And voila. Recipe for a dill dressing below

Purple Kohlrabi- 2 heads- These are a kidden favorite for kids! Make sure to peel first! Then I just make matchsticks up and keep handy. They are sweet like a turnip and crunchy. Great for hummus or just as a snack. Make sure to make some fritters using the scallion too! Kohrabi and scallion fritters

Joi Choi Pac choi- 1-2 heads- Pac choi is a stranger vegetable for lots of folks here, but we find it very versatile. Think stirfry, fried rice, or anything that involves cooking vegetables. James is big on slicing it up into large chunks, tossing with olive oil and s&p and grilling it-really good! try this great looking grilling recipe Grilled sweet Bok Choy and also try you can always substitute any vegetable for the ones in this recipe...Bok Choy Stir Fry

Dill bunch- I love dill! I love herbs! So great to have on hand. here is a recipe for dill dressing:Lemon dill dressing

French Breakfast Radishes SPICY!- These are hot with the heat, but they are great sliced thin on a salad or a sandwich. Try Lamb Meatballs with Creamy Dill dipping sauce Dill Roasted Radishes

Spring Mix- Also a staple around here. Pre washed, but you can definitely wash it again. Store for up to 2 weeks in the bag.

Herb Pot (half share)- THyme (small leaves), oregano medium leaves, basil, parsley and sage (large leaves). Make sure to pot them up into larger window boxes or a garden and keep picking them so they grow and don't bolt!

Scallions- A versatile. Use a a garnish for many dishes: burritos, eggs, salads, those fritters, etc...

Spinach- .5 lb- This may be the last week as it is getting too hot for spinach and it is bolting very fast!! Keeps well in the bag.