It's week #4 of Spring and we've got greens galore! That's what spring is for and is perfect from a health standpoint - greens help us detoxify from winter and help prepare our bodies for summer. BUT... eating all those greens week after week can be a challenge! Thanks for joining us in this adventure because we're right there with you! Haha! That's why I was so excited to walk into the hoophouse the other morning and see all these summer squash blooms! We'll have summer squash/zucchini hopefully on time to start our Summer season (which starts June 15/16). When you eat with the seasons, you eat what's growing, and it's exciting to see what's coming up next. We even have some blooms on our pepper and tomato plants too, but they'll take a lot longer to get to maturity than the summer squash. ;) HIGHLIGHTS THIS WEEK: FRESH KIMCHI! We're making it fresh but typical Kimchi (from Korea) is fermented. If you'd like to ferment it for an added digestive boost, just set it on your counter for 1 to 2 days and then place in your refrigerator. Also, this week we have a CHIMICHURRI SAUCE made with lots of herbs: mint, cilantro, parsley, and oregano. A dollop is delicious on top of roasts, chicken, in sandwiches, or on top of sauteed veggies. A seasonal favorite in our house! Lastly, an ORANGE VINAIGERETTE to help us eat through all these greens! :)
