Pictured is my cousin Rebecca holding three bunches of onions and a head of cabbage. The white onions are"pearl drop" and probably my favorite onion ever-- tender, sweet and mild, yet flavorful. The lavender ones are "mini purplette" and are also very delicious, only a bit stronger and so I will usually use them for cooking, rather than salads. The greens on each are edible. The variety of cabbage we grow in the spring is called "tiara" because it is fit for a queen-- juicy and sweet with none of the strong exaggerated cabbage taste one finds all too often in the spring. The heads are small, so you may get two or even three for one order.
Rebecca is not only my cousin, but also housemate and self described "flower floozie". The garden in the background is all her doing. She, along with her first cousin once removed Evelyn, do most of the washing, bunching, bagging, and packing of your vegetables. She also makes healing and soothing skin salves, which she is now offering for sale. They will be available for purchase as "extras" or add ons to your regular shares. For questions about the salves or a list of ingredients, contact rebecca at rebeccasremedies@gmail.com.
And now-- how to store lettuce, bok choy, kale, chard, or any other leafy green. What works best for me is to keep it in a closed (not necessarily hermetically sealed, but definitely closed) plastic bag, with a paper towel thrown in for good measure. The biggest issues that lettuce has is air flow, which causes it to wilt, and excess moisture, which will hasten it's decay. Oh yes, and refrigerate it, but probably you knew that.
Fourth of July delivery has been moved to the fifth of July. Details are in a separate email for those of you whom it affects.
John
