Goodbye strawberries, hello… corn? Never would we have guessed that our corn fields would be (almost) ready to harvest before the end of strawberry season. This is truly an unprecedented occurrence, and while sweet corn is one of our all-time favorite crops, it’s hard to say that we aren’t concerned by this noticeable shift in the growing seasons and the impacts that it has on how we manage our crops and growing practices.
Buying locally-grown food and eating a plant-rich diet are some of the most beneficial choices that we as individual consumers can make when it comes to the health of the earth, livestock, and our own bodies. Becoming a CSA member builds a reciprocal relationship that assists farmers with meeting their financial goals while bringing local, fresh, and delicious produce to the consumer. Thank you for sustaining us as a farm and for leading the way toward a brighter future centered around building stronger community-based food systems.
FEATURED ITEM THIS WEEK… Savoy Cabbage!
Also known as Milan cabbage and Lombardy cabbage, Savoy cabbage has crinkled, crepe-like leaves that are packed densely into each head. This member of the Brassica family is known for its “sweet, earthy flavor and unusual texture,” and it can be eaten raw in salads or roasted, braised, baked, steamed, or stir-fried. The possibilities and flavor pairings for this fiber-full vegetable are endless!
THINKING INSIDE THE BOX
Add in or swap out these items when customizing your share:
- English shelling peas
- “Lil Gem” lettuce
- Broccoli
- Lacinato kale – new!
- Swiss chard – new!
- Rainbow carrots – new!
- Yellow squash – new!
- French breakfast radishes – new!
- Savoy cabbage – new!
- Spring onions – new!
- Red beets, bagged – new!
- Mint
- Rosemary – new!
- Garlic scapes – available as extras only
Fruit of the week: BLUEBERRIES! (bulk flats available as extras)
Bread of the week: Leinsamenbrot – robust German-style rye sourdough with flax seeds
Mushrooms of the week: Oyster
*All items listed above are available for swapping as well as purchasing as extras*
RECIPES OF THE WEEK
Greens gratin with all the cheese – a great way to use all that kale + chard!
Hungry for more ideas? Check out our recipe archive!
