Share contents: 1 pint strawberries, 1 pint sugar snap peas, 3/4 pound curly kale, 1/2 pound spinach, 1 small bunch french grey shallots (they look like scallions), 1 green garlic, 1 bunch flowering thyme, 1 bunch beets.

Flowering thyme can be hung and dried for later use if it’s more than you can use this week.

The green garlic can still be used without peeling individual bulbs. I chop the roots off and the green stalk and use those for broth to make rice or soup. I chop and saute the bulb and the scape (curly flower stalk coming out of the middle of the top) and use in anything I’m cooking that wants garlic.

My favorite dish of this Spring has been beet greens prepared thus:

Cut the greens away from the beet root and wash well. Wash the beet roots and cut into 1/4 thick slices. Chop 2 or 3 of the shallot scallions into thin rounds and let sit in red wine vinegar for 30 minutes. Cut the beet greens and stalks into ribbons. In a large skillet saute some garlic; add the cut beets, reduce heat a bit and let cook with lid on for 3-5 minutes. Remove lid and add greens and stalks to skillet and saute until wilted to your liking. Add the shallot vinegar and salt and pepper to taste. Cover and cook a few minutes to meld the flavors. Enjoy

This week: 1 pound of heirloom pickling cucumbers, 1 and 1/2 pounds of broccoli, iceberg/romaine lettuce (some of you got 2 small and some 1 medium head), 1 bunch of beets, 1 chard bunch, 1 bunch of Nabechan scallions, 1 bunch of dill, 1 head of cabbage.

The cucumbers are great for raw eating as well as quick pickling.

Quick Beet and Cucumber Salad

Shred 2-3 beets, slice several cucumbers in thin rounds, thinly slice 1 scallion, chop or tear a stalk of dill. Combine in a bowl. Make a dressing of 1 part red wine vinegar to 4 parts olive oil, salt and pepper, 1/2 part dijon mustard. Toss the veggies with the dressing and let sit 5 minutes. This is great as a side salad, a taco topping, or over cooked wheat berries (or another whole grain) with feta cheese.

This week: 1 pint of summer squashes, 2 pounds new potatoes, 2 heads of lettuce, 1/2 pound spinach, 1 bunch beets, 1 &1/2 pounds of broccoli, 1 head of cauliflower.

This is the last spinach until fall…and the first lovely squashes.

Our favorite way to eat the first new potatoes is to quarter them and boil until fork tender, strain off the water, and add some butter and plain yogurt along with any fresh herbs laying around and salt and pepper.

The farm is getting really busy and I am having a hard time keeping up with inside jobs and so I apologize for being late getting this out. Summer crops are mostly planted and I’m seeding fall crops in the greenhouse this week. Its a funny balance of being in the present and needing to look toward the future at the same time. I guess we’re all doing that all the time in one way or another. Anyway, green beans are coming soon and cucumbers and onions.

Share contents: 1 bunch each of scallions, kale, green garlic, 1 head of romaine lettuce, 1 kohlrabi, 1 pound of broccoli, 1 pint of strawberries

The strawberries have slowed way down so I think this is the last week for them.

Sauteed Kale with Garlic and Vinegar, from Alice Water’s Chez Panisse Vegetables

1 bunch of kale, 1&1/2 tablespoons olive oil, salt, 2 cloves garlic, 1 tablespoon red wine vinegar

Strip the kale leaves off their stems. Chop coarsely and wash in plenty of water. Drain but do not spin dry.

Heat a large saute pan and add olive oil and enough kale to cover the bottom of the pan. Allow these greens to wilt down before adding more. When all the kale has been added, season with salt, stir in the garlic, and cover the pan. Cook until desired tenderness. Remove the lid and allow any excess water to cook away. Turn off the heat and stir in the vinegar.

Share contents: 1 bunch of scallions, 1 bunch of garlic scapes, 1 kohlrabi, 2 heads of bibb lettuce, 1/2 pound of spinach, 1 pound of gailan (branching) broccoli, 1 quart of berries.

Well, we got much-needed rain. Lots of it. 5 inches.

It is mostly a good thing but it was hard on the strawberries. You’ll need to eat or freeze these right away because we picked them wet.

Eat all the broccoli; leaves, stalks, tops. It’s all tender. We love braising it and adding it to cannellini beans with parmesan and crushed red pepper.

We also love kohlrabi, peeled and diced with chopped scallions, parsley or cilantro, salt, olive oil, and lime or lemon juice as a side salad or a taco topping.