We're delighted to have finally arrived here at the beginning of June. We've experienced some wild swings in the weather throughout April and May, but with lots of extra care and attention, our crops are still thriving and we're ready to harvest delicious, nutritious, organic vegetables for you all summer long.
Meet Meg! This is her first season working on the field crew at Root 5 Farm. Her favorite vegetables are purple frill mustard greens and kermit eggplants. She has a dog named Ani, she's a triplet, and when she's not on the farm she enjoys gardening, paddling, and wandering through the woods. We love her knack for storytelling and her passion for plants!
Don't forget to Customize and Add-on! Scroll down so you can get the most of your CSA Share and we'll pack your box just the way you like it each week.
Harvey Update: If you're a returning member, you may notice that the customization page has changed! We're really excited about these improvements to streamline your experience of swapping and adding on extra products. One new thing to note is that you can view your share contents by clicking the cart icon located in the top right corner when you're on the customization page. Please let us know if you have any questions about the customization process.
This week's Veggie Tips and Tricks:
Keep Your Basil Beautiful: Place the stems of your bunch in a glass of water on your countertop. Do NOT store in the fridge! This is what causes the leaves to blacken quickly.
Keep Your Roots Fresh: Always remove the tops of radishes, turnips and beets. You can either eat the greens, feed them to your chickens or compost them. Place bulbs in a plastic bag and put them in the refrigerator. Don't wash and scrub until ready to eat.
Save your collards for later: To freeze, cut out the midrib and stem and chop into uniform pieces; wash thoroughly. Blanch for 3 minutes in boiling water, cool immediately, and drain. Pack into containers, leaving 1/2 inch headroom, and freeze.
Recipes for this weeks share:
