from top left to right: Lettuce, Swiss Chard, Spring Onions, Kale, Dill, Micro Greens  from bottom left to right: Bok Choy, Yukina Savoy, Kohlrabi, Napa Cabbage

from top left to right: Lettuce, Swiss Chard, Spring Onions, Kale, Dill, Micro Greens

from bottom left to right: Bok Choy, Yukina Savoy, Kohlrabi, Napa Cabbage

Howdy Folks! Welcome to week one of your Spring/Summer CSA.  The fields are full of spring greens just waiting to be shared with your family. 

We have been getting a lot of rain at the farm, I think it was a total of 7 inches this past week, 10 inches couple of weeks prior! Glad that the sun has been out the last couple of days and drying the ground up for us. We still have a greenhouse full of tomato plants, eggplant, peppers, cucumbers, melons, and more, that are just waiting to go in the ground! We will hopefully be able to break some new ground within the next couple of weeks, if the rain decides to hold off for that long! None the less, we sure are staying busy. 

Thank all of you so much for joining our "farmily" We are very excited and thankful for this year and thankful for every single one of you!! We believe this will be the best year that we have had yet. Included are the contents of your box (also pictured above) and recipes. We hope you enjoy all of the green, fresh vegetables in your box this week. 

1. Bok Choy- a very tasty asian green. The entire plant is edible, and leaves will be milder than white stalk. Great for stir fries.

2. Yukina Savoy- Also called an asian spoon spinach, and rightfully so. The leaves cook down the same as spinach, and the stalks are also edible. This spinach has a kick to it almost like a mustard green.

3. Napa Cabbage- Also referred to as Chinese Cabbage. This delicious cabbage is packed full of vitamin C. Throw into a stir fry, or throw the leaves on the grill in foil with a little soy sauce.

4. Swiss Chard- Such an earthy tasting green! Great sautéed, and thrown into everything from quiche to pasta, or just eaten by itself. YUM. 

5. Lettuce- A hydroponic head of lettuce from our friends at Salad Days. 

6. Kohlrabi- This is one of our favorite vegetables, and has been gaining popularity. It is incredibly versatile! You can eat raw, with just a little s&p, or made into a coleslaw. It can be sautéed, roasted, baked, thrown into soups.. the possibilities are endless. It is a wonderful potato substitute for fries, chips, or Au gratin. Make sure to peel until you get to its crispy apple like texture, and don't discard those greens, they are also edible. 

7. Kale- The variety this week is Red Russian. This is one of the most tender of kales that we have grown. We actually like to substitute for lettuce or mix it with lettuce in our salads. Kale yeah!!!

8. Green onions- These are early spring onions

9. Dill- I love dill and put it on anything and everything. I especially love it chopped up finely and thrown into my salads. Give it a shot. 

10. Micro Greens- Spicy or Mild. These are a tiny form of vegetable greens that add that extra kick to salads or sandwiches. Also makes a great visual garnish and can be eaten like sprouts. 

LINKS TO RECIPES BELOW!!! PLEASE COMMENT AND SHARE YOUR RECIPES AND DISHES YOU MAKE! 

http://cooking.nytimes.com/recipes/12339-kohlrabi-risotto

http://cookieandkate.com/2015/crispy-apple-kohlrabi-salad-recipe/

http://www.101cookbooks.com/archives/garlicky-greens-recipe.html

http://www.howsweeteats.com/2015/03/one-pot-mushroom-and-swiss-chard-pasta/

http://cooking.nytimes.com/recipes/1016744-chard-and-sweet-corn-tacos

ONE OF OUR CSA MEMBERS DID THE CHARD AND SWEET CORN TACOS WITH A FEW ALTERATIONS: 

I followed this recipe but added garlic, parsley, and red chili flakes when I added the greens- the chard and yukina savoy. I made soy chorizo separately and then filled tacos with a layer of the chard/sweet corn, chorizo, chard/sweet corn, salsa verde and goat cheese. I also threw in crispy acorn squash because I had it and chorizo is often paired with potatoes but that is just superfluous.

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