from top left to right: red leaf lettuce, yellow spring onions, and green leaf lettuce   from bottom left to right: collard greens, radishes, cilantro, broccoli, dinosaur kale, and spinach

from top left to right: red leaf lettuce, yellow spring onions, and green leaf lettuce

from bottom left to right: collard greens, radishes, cilantro, broccoli, dinosaur kale, and spinach

Hi folks, and welcome to week 2 of your CSA! We hope that everyone enjoyed their first box and the bounty that came with it. We absolutely LOVED to see what everyone was making with their vegetables. It's wonderful to be able to share recipes and ideas with other members. Please continue to share and post pictures! 

We have had a great week, and hope the same for you. A small part of land was dry enough to get the tractor out and work some ground, our flower field. We are planting mostly sunflowers and zinnias, but have a couple additions like calendula and echinacea. This will be our main flower field, our biggest, but we also plant small plots or rows of flowers next to our rows of vegetables to help attract beneficial insects. Also, sunflowers make a great trap crop for stink bugs! Instead of infesting our delicate, vine ripened tomatoes, they will HOPEFULLY decide to drink from a sunflower instead.

Praying the rain misses us this week and the fields are able to continue drying. We have a great box for you this week. Here are the contents of this weeks harvest:

 

1. Broccoli- Some of the most beautiful heads of broccoli I have ever seen! I think so anyways ;)

2. Collards- This hardy green is a staple in southern cuisine. Remove the stems before cooking. These can be cooked with other greens such as kale, turnip greens, or spinach when making a big pot of greens. Check out link below for untraditional recipes. 

3. Spinach- Included is a bag of big leafed spinach. Eat raw or cooked. 

4. Cilantro- A classic herb in Middle Eastern, Mexican, or Asian food. A great accent to many dishes.

5. Green Leaf Lettuce- Grown in the field

6. Red Leaf Lettuce- Grown in the field

7. Radishes- This bundle will be a mix of French Breakfast and Easter Egg varieties. Did you know that the leaves have more protein, vitamin c, and calcium than the roots. Spicy, peppery throw into smoothies, soups, or make into a pesto. If leaves are removed before refrigerating, the radish will store longer. 

8. Yellow Spring Onions- These are young yellow onions, but are forming big bulbs.  

9. Dinosaur Kale- Also called Lacinato Kale, one of our most tender varieties. Ideal for raw kale salads and soups. 

LINKS TO RECIPES LISTED BELOW!!

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