The sunshine, warmth and a little rain has been the recipe we've needed to make the crops burst forth. Every time I go past the broccolini patch, I swear they've grown since I last walked by! The crops are really strong and we're now harvesting a good portion of your shares from outdoors. We'd really appreciate it if we can hold here in the 70s and low 80s for a while to let the broccolini, napa cabbage and sugar snap peas make it to maturity before the real summer heat begins.
Lots more super fresh carrots available this week and tons of amazing salad mix, bok choy, and sweet salad turnips as we clear out more high tunnel space for.....more tomatoes! There are soooo many peppers and tomatoes in the ground now which means we're all set up for some epic harvests in future weeks. Cherry tomatoes are now almost chest high and covered in fruit, but the fruit is still green. But they should start producing sweet treats shortly (fair warning, when they do start to ripen, there won't be many until all the plants come into full production. It usually takes 2 or 3 weeks from the first fruits are ready until we have decent harvests). But we've got twice the cherry tomato plants in the ground for the same number of members as last year, so...that should be exciting....And a bit time consuming to harvest, but we'll do it because we love you:)!
This week we have a couple new items joining the selection: Spring onions and green garlic. Spring onions are immature onion bulbs that will come to you with the tops. You can use the tops like green onions and the bottoms like super tender onions (just remember to put them straight in the fridge to keep them looking good). Green garlic you can chop stalk and all. They are like green onions but garlicky. These are also immature garlic. Not ready for the real thing but we can enjoy the young ones now.
Bread and Cheese
Farm to Market Great Grains Sliced Loaf
Hemme Brothers Quark Jar
Have a wonderful week,
Dave and Sheri
