Mariquita Farm What's In The Box 2013

Community Supported Agriculture

What's in the Box 2013

Below is a list of what is planned to be in our shares for a given week. These are our best guess based on how the fields and crops are looking several days before harvest. Sometimes crops we've been counting on get destroyed by hail, or a heat wave can push a crop past its prime before we have a chance to pick it. Sometimes deer or gophers harvest more than their “share” and sometimes we just make a mistake in our estimation. If you see a 'mystery' item on the list, we don't mean that you'll be mystified by what it is, only that we are playing it safe because we're not sure if we'll have enough of a certain item for everyone, and want to keep our options open about the substitutions we'll make. We figure that it's better to surprise people than disappoint them. And if we're unable to put one item in the box, we will fill that slot with something else. Think of the 'what's in the box list' as a guide, but be prepared for small surprises, and trust that we'll do our best to give you the best we can coax from Mother Nature. -Andy

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Summer Squash with Basil

Aunt Joan's Zucchini, as remembered by Julia

1.5 pounds summer squash, mixed or all one variety
3 cloves garlic, minced
2 Tablespoons olive oil
some chopped fresh basil
grated fresh parmesan cheese
salt and pepper

Thinly slice the summer squash. Heat oil over
moderate heat in medium-large frying pan. Add the
minced garlic, and let cook for just a few seconds,
don't let it brown. Then add the squash, spreading out
in the pan so it can all cook evenly. Once the first
layer is browned up a bit, stir it around the pan, letting
the still-uncooked squash hit the oil below for a little
browning. You can add a bit more oil at this point if
you like. Add some salt and pepper to taste. Once it's
all cooked (7-12 minutes), remove to a serving dish
and top with the fresh chopped basil and the
parmesan. Serves 3-4

~~~~~

Ruby Crescent Fingerling Potatoes

Roasted Potatoes with Arugula-Pistachio Pesto
(Mark Bittman, for Cooking Light, May 2012)

2 pounds fingerling potatoes, halved lengthwise
1/4 cup extra-virgin olive oil, divided
3/4 teaspoon kosher salt, divided
3/8 teaspoon freshly ground black pepper, divided
1 1/2 cups packed arugula leaves (about 1 1/2 oz)
3 tablespoons grated fresh Parmesan cheese
1 1/2 tablespoons pistachios
2 teaspoons water
1 1/2 teaspoons fresh lemon juice
1 garlic clove

Place a jelly-roll pan in oven. Preheat oven to 400.

Combine potatoes and 1 tablespoon oil in a medium
bowl; toss well. Arrange potatoes in a single layer on
preheated pan. Sprinkle potatoes with 1/2 teaspoon
salt and 1/4 teaspoon pepper. Bake at 400 degrees
for 20 minutes; toss potatoes. Bake an additional 25
minutes or until tender, stirring every 10 minutes.

Combine remaining 3 tablespoons oil, remaining 1/4
teaspoon salt, 1/8 teaspoon pepper, arugula leaves,
Parmesan cheese, pistachios, 2 teaspoons water,
lemon juice, and garlic in a food processor; process
until smooth. Combine arugula mixture and hot
potatoes in a medium bowl; toss well.

~~~~~

Carrots

Carrot Yogurt Soup
adapted from Sunset’s Make-Ahead Cookbook

2 T cooking oil
1 large leek or onion, chopped (leek should be cut in
half, cleaned and then white and light green parts
chopped. The dark green parts can be tossed or used
to make stock.)
1 garlic clove or 1 stalk green garlic, chopped
1 teaspoon each curry powder and flour
3 cups stock: chicken or vegetable
3 large or 6 medium carrots, scrubbed and sliced,
(peeled if you like)
1 cup plain yogurt
cayenne pepper, ground
1/3 cup chopped, toasted salted peanuts

Heat oil in 3-4 quart pan over med. heat. When oil is
hot, add onion, then garlic, stirring, until onion is soft.
(About 10 minutes). Add curry powder and flour;
continue to cook, stirring, for about 30 seconds. Add
broth and carrots. Cover and simmer until carrots are
tender when pierced (15 to 20 minutes)

Blend with immersion blender, food processor or
regular blender with 3/4 cup of the yogurt until
pureed. Season to taste with S and P and cayenne
(use sparingly!). Let cool; cover and refrigerate for up
to 1 day or freeze for up for 4 months.) Thaw
overnight or defrost in microwave.

To serve: Serve at room temperature or hot. Garnish
with peanuts, yogurt, and if you like carrot curls you
can make by using a vegetable peeler and ‘peeling’
long carrot curls from a carrot. Put these curls in a
small bowl of ice water to help them stay curly and
crunchy before you serve them in the soup.

~~~~~

Cherry Tomatoes

Cherry Tomato & Avocado Salad

1 basket cherry tomatoes, halved
2 Tablespoons chopped scallion or other mild onion
1 cup (approx.) chopped avocado
2 tablespoons chopped herb (such as parsley, cilantro, dill....)

Optional vinaigrette to coat (whirl 2 T lemon juice or
vinegar, 1 small clove garlic, 1 t mustard, pinch salt
and pepper, with 1/2 cup olive oil in blender.) Gently
mix all ingredients. Serve. (The avocado is optional
but delicious)

~~~~~

Japanese Pickling Melon

Japanese Pickling Melons

Andy: "They're like really big cucumbers."

Kitazawa Seed Company: "As its name suggests,
this family of melons is ideal for pickling, and that is
the most common method of preparation in Asia.
Considerably larger than Western cucumbers, young
melons can be eaten raw or added to a salad as you
would a cucumber. More typically, they can be
baked stuffed with beef, pork, chicken or vegetables.
Pickling melons also make a tasty vegetable in their
own right alongside seafood or in a stir-fry.

Salt-Pickled Vegetables
(From Japanese Vegetable Cooking by Lesley
Downer)

Simple salt pickling consists of layering raw
begetables with salt to make a crisp and pungent
pickle. Any firm vegetable may be pickled in this way.
Use pure sea salt or rock salt for the best flavor.

4 pickling cucumbers
1 to 2 tablespoons salt

Wash and trim the vegetables. Halve the cucumbers
lengthwise and scrape out the seeds; cut into 1/2-inch
lengths. Pat the vegetables with paper towels to dry.

Rub the salt into the vegetables. Put them into a
ceramic bowl and cover with a plate to fit neatly
inside the bowl on top of the pickles. Set a weight
such as a jar of water on the plate.

Leave the bowl in a cool, dark place for 3 to 4 days;
the brine will quickly rise above the level of the
vegetables.

To serve, remove a small amount of pickled
vegetable; rinse and gently squeeze, then cut into bite-
size pieces. Serve in very small quantities with rice.
The remaining pickles will keep in a cool place for 2
to 3 months in the brine.

~~~~~

Kohlrabi

Stir-Fried Kohlrabi from The Goodness of
Potatoes and Root Vegetables by John Midgley

3 kohlrabi, peeled
3 medium carrots
4 tablespoons peanut or safflower oil
3 cloves garlic, peeled and thinly sliced
1 inch piece gingerroot, peeled and thinly sliced
3 green onions, sliced
1-2 fresh chili peppers, sliced, optional
salt
4 tablespoons oyster sauce (optional)
3 teaspoons sesame oil & soy sauce, each

Slice kohlrabi and carrots into thin ovals. Heat oil in
large heavy skillet; when it begins to smoke, toss in
garlic and ginger. Stir once then add kohlrabi and
carrots; toss and cook 2 minutes. Add green onions
and chilies; stir-fry 1 minute, then pour in ½ cup
water. Cover, reduce heat and cook 5 minutes.
Remove cover and toss in a little salt and the sesame
and soy, and oyster if using. Serve with rice.

~~~~~

Collard Greens

Sauteed Collard Greens
Gourmet, December 1998

Some people favor collard greens boiled until they
are meltingly tender, while others prefer them to
retain some bite. This recipe satisfies the taste of the
latter group.

2 1/2 lbs.
2 cloves
1 tbsp.
1 tbsp.
1 tsp.

collard greens
garlic
unsalted butter
olive oil
fresh lemon juice, or to taste

Remove and discard stems and center ribs of collard
greens. Cut leaves into 1-inch pieces. In a kettle of
boiling water cook collards 15 minutes and drain in a
colander, pressing out excess liquid with back of a
wooden spoon.

Mince garlic. In a 12-inch heavy skillet heat butter
and oil over moderately high heat until foam subsides
and stir in garlic, collards, and salt and pepper to
taste. SautŽ collard mixture, stirring, until heated
through, about 5 minutes.

Drizzle collards with lemon juice and toss well.
Serves 4

~~~~~

Okame Spinach

Sesame Spinach with Ginger and Garlic
Gourmet September 1997

1 garlic clove
2 teaspoons sesame seeds
1 tablespoon vegetable oil
1 teaspoon grated peeled fresh gingerroot
1 bunch trimmed fresh spinach

Mince garlic and in a small dry skillet toast sesame
seeds over moderate heat, stirring, until golden. In a
heavy 6-quart kettle heat oil over moderate heat until
hot but not smoking and cook garlic and gingerroot,
stirring, 30 seconds, or until fragrant and golden.

Add spinach by handfuls, stirring, and cook until just
wilted. Serve spinach sprinkled with sesame seeds.

~~~~~

Fava Beans with toy truck

Our Favorite Fava Beans from Julia and Andy

2 pound favas, taken out of the pods
1-4 cloves of garlic, chopped AND/OR:
1/2 cup onions, chopped
olive oil

S & P The simplest version: sauté the favas with the garlic in the heated oil. the shells will come off in the
pan, they are a lighter green, and the whole thing can
be eaten like that. (Season with S & P)

Version #2: Put the light green favas (that have been
removed from the pod) into boiling water for 1-2
minutes. Remove immediately, rinse in cold water.
Take the outer shell off each fava bean, so that you
have just the bright emerald green bean. Then cook
just the inner brighter green beans in the heated oil
with the garlic for 2-3 minutes, then eat. We like both
versions, and which one we do depends on if we
have guests or willing children to help in the extra
step of Version #2.

~~~~~

Sugar Snap Peas

Snap Pea Salad with Miso Dressing
The Smitten Kitchen Cookbook
Serves 4-6

Table salt for the pot
½ pound sugar snap peas, untrimmed
½ pound Napa cabbage, in thin ribbons (about 3
cups)
4 ounces radishes (4 medium-large) julienned, or
quartered and thinly sliced
3 large scallions (about ½ bundle), white and
green parts only, thinly sliced on bias
3 tbsp. sesame seeds, well toasted (300-degree
oven for 5 to 8 minutes)

Sesame-Miso Dressing
1 tbsp. minced fresh ginger
1 large garlic clove, minced
2 tbsp. mild yellow or white miso, plus up to 1
tbsp. more
2 tbsp. sesame seed paste or tahini
1 tbsp. honey
¼ cup rice vinegar
2 tbsp. toasted sesame oil
2 tbsp. vegetable or olive oil

Blanch sugar snap peas:
Bring a large pot of salted water to a boil, and
prepare a small ice-water bath. Boil the sugar
snaps for about 2 minutes, or until just barely
cooked but still crisp. Scoop them out with a
large slotted spoon, and drop them in the ice-
water bath. Once they’re cool, drain and pat dry.
Tim ends and cut sugar snaps on bias into thin
slices. Toss in large bowl with cabbage radishes,
scallions, and 1 tablespoon sesame seeds.

Make the dressing:
Whirl all ingredients, using the smaller amount of
miso, in a blender until smooth. Taste and adjust
the ingredients – use the extra tablespoon of miso
if desired. Don’t fret if it is a tad salty, and try to
resist the urge to compensate with extra honey.
The sugar snaps have a mellow sweetness to
them that balances well with a saltier-than-normal
dressign.

Assemble the salad:
Toss salad with half of dressing, and taste. Use
more if you desire. Sprinkle with remaining
sesame seeds.

~~~~~

Shungiku

Shungiku Salad with Sesame Soy Dressing
(From CountryLiving.com)

1 1/2 teaspoon(s) sesame seeds
2 tablespoon(s) vegetable oil
2 (1/2 pound) firm cakes tofu, halved diagonally
2 slice(s) (thin, round) smoked ham
1 large egg, beaten
2 large mushrooms, sliced
4 cup(s) (loosely packed) young Shungiku leaves,
torn
8 slice(s) cucumber
2 tablespoon(s) rice-wine vinegar
2 tablespoon(s) reduced-sodium soy sauce
1 teaspoon(s) brown sugar
1 teaspoon(s) Oriental sesame oil
1 clove(s) garlic, finely chopped

Prepare Sesame Soy Dressing: In screw-top jar
with tight-fitting lid, combine 3 tablespoons
vegetable oil, rice-wine vinegar, reduced-sodium
soy sauce, brown sugar, Oriental sesame oil, and
garlic, until well mixed.

Prepare Shungiku Salad: Heat large skillet until
hot over high heat. Add sesame seeds and stir-fry
until lightly browned. Remove to bowl. Add 2
tablespoons of oil and tofu triangles. Brown tofu
well on all sides -- about 10 minutes. Drain tofu
on paper towels and set aside. Reduce heat to
low. Add ham and brown lightly; remove to plate.
Fold ham in half; roll into cone shape and set
aside.

Add egg to skillet and cook until set like a thin
pancake, turning once. Remove to cutting board
and set aside. Add mushrooms to skillet and
sautee until wilted -- about 1 minute. Transfer to
plate. Cut egg pancake into 1/2-inch-wide strips.

To serve, divide Shungiku leaves between 2
serving plates. Top with mushrooms, cucumber
slices, egg strips, tofu triangles, and ham cones.
Sprinkle salad with sesame seeds and serve with
Sesame Soy Dressing.

~~~~~

Catalogna Barba di Cappuccino

Salad of Bitter Italian Greens, Strawberries and Parmesan
(Serves 2, From Vegetable Matter)

3 Tbs minced shallot (about 1 shallot)
2 Tbs fresh lemon juice (about 1 lemon)
1 tsp red wine vinegar
1/2 tsp fine sea salt
1 escarole head, torn into pieces
1 barba di cappuccino head, torn into pieces
1 small fennel bulb, thinkly sliced
1/4 cup olive oil
1/4 cup parmesan, thinly sliced or shaved
1 cup strawberries, washed and thinly sliced

Combine shallot, lemon juice, vinegar, sea salt, and 1/2 teaspoon pepper in a small bowl. Let stand 5 minutes. Slowly whisk in olive oil.

Combine greens and fennel in a big mixing bowl.

Toss greens with dressing to coat.

Divide between two plates, top with sliced strawberries and parmesan.

~~~~~

Rapini

Rapini with Spaghettini
The Victory Garden Cookbook, Marian Morash

1 bunch broccoli raab
1 sweet bell pepper (optional), thinly sliced
1/2 lb. spaghettini
1tbsp. chopped garlic
6 tbsp. olive oil
2 cups water or chicken stock
2 tbsp. butter
Salt and freshly ground pepper
Parmesan cheese

Wash and peel broccoli raab, and cut into 2‑3 inch
pieces; set aside. Break spaghettini into 2‑3‑inch
pieces. In a large saute pan, cook garlic in oil for 1
minute. Add pepper slices, cook slightly, and stir in
raab, spaghettini, and water or stock. Cover and
cook over medium heat, stirring frequently, for
approximately 10 minutes, adding additional water if
necessary. When broccoli raab is tender, and
spaghettini cooked, remove the cover, reduce any
pan liquids, and stir in butter. Season to taste and serve with Parmesan cheese. Serves 4.

~~~~~

Pan di Zucchero

Pan di Zucchero Soup

1 head pan di zucchero, chopped
2 qt water
1/2 lb ground sausage
1 lb ground beef
1 onion, chopped
3 garlic cloves, chopped
3 eggs
1 c mozzarella, grated
cider vinegar
2 hard cooked eggs
chives

Put the pan di zucchero in a pot with the water and
bring to a boil. Simmer for 1 minute and turn off the
heat.

Brown the sausage in a large skillet, mixing well. Add
the beef and brown it as well. Add the onion and
garlic, cover, and cook until soft, about 10 minutes.
Pour off any fat, then add the meat and onions to the
pan di zucchero. Return soup to a simmer and cook
another 10 minutes with the meats. Beat the eggs
together, then add them to the soup, stirring while you
add them so they don't cook into clumps. Add the
mozzarella and stir well until melted. Finish with a
couple tablespoons of vinegar (or not, if you don't
like it).

Serve hot, garnished with chopped hard cooked egg and chives.

~~~~~

Red Radishes

Spring Radish Salad
(Adapted from Verdura Vegetables Italian Style
by Viana La Place)

1 bunch fresh radishes
2-3 very sweet carrots
2 bunches arugula
salt and pepper to taste
E.V. olive oil
2 Tablespoons freshly grated Parmesan cheese
Lemon wedges

Trim the radishes and slice them thinly. Peel the
carrots and cut them on the diagonal into very thin
slices. Snap off the tough stems from the arugula.
Gather the arugula into a bunch and cut it crosswise
into strips.

Arrange the arugula on a platter. Scatter the sliced
radishes and carrots over the arugula. Season with
salt and pepper to taste. Drizzle with enough olive
oil to lightly moisten the vegetables. Sprinkle the
Parmesan over the top. Serve with lemon wedges
to squeeze over the salad.

~~~~~

Mizuna

Mizuna Salad with Aged Gouda
& Roasted Portabellas
(Adapted from epicurious.com)

3/4 pounds sliced portabella mushrooms
1/2 cup extra-virgin olive oil, divided
3 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
10 cups mizuna, (or other spicy green such as
arugula or watercress) washed, dried and torn or
chopped for a salad
1 cup coarsely grated aged Gouda cheese

Preheat oven to 425° F with rack in middle.

Toss mushrooms with 3 tablespoon oil and 1/4
teaspoon each of salt and pepper in a bowl.
Roast in 1 layer in a 4-sided sheet pan, turning
once, until golden-brown and tender, about 15
minutes. Cool mushrooms.

Whisk together vinegar, mustard, 1/4 teaspoon
salt, 1/8 teaspoon pepper, and remaining 5
tablespoons oil in a bowl until combined. Toss
mushrooms, greens, and cheese with enough
dressing to coat.

~~~~~

Escarole

Julia’s Escarole Sausage Dinner Soup

up to a pound of sausage of just about any kind
(half a pound, even a quarter pound is fine for the
flavor, you could also use 2-4 slices bacon here,
and of course this is easily skipped for a vegetarian
version.)

1-2 onions or leeks cleaned and diced
2-6 garlic cloves minced or roughly chopped
1-2 cups cooked beans (white, pinto, garbanzo....
yes, it’s fine to use a can of beans!)
1 can diced tomatoes (about 2 cups or 15 oz.)
2 cups broth (chicken or vegetable)
Parmesan rind, if available
2-5 cups cleaned chopped escarole or other
cooking green such as chard, dandelions, kale,
spinach...

Brown the sausage, drain off excess fat if there’s
lots, then remove the sausage for just a bit. Add
the onions to brown in the sausage drippings and
cook until transluscent then add the garlic and cook
for a few seconds more. Then quickly add the beans
and tomatoes and broth and parm. rind. Add the
sausage back and bring the pot to a low boil. Then
add the cooking greens and cook through. (3-4
minutes for escarole, less for young spinach, more
for kale or collards....) Serve.

~~~~~

Puntarelle

Puntarelle and Orange Salad (La Cucina Italiana)

1/2 pound puntarelle or frisée, trimmed
1 small bulb fennel, trimmed (reserving fronds) and
thinly sliced
2 navel oranges
1/4 pound button mushrooms, very thinly sliced
1 cup loosely packed flat-leaf parsley leaves
3 1/2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped shallot
1/2 teaspoon Dijon mustard
1 1/2 teaspoons fine sea salt

Cut puntarelle lengthwise into thin strips. Submerge
puntarelle and fennel in ice water and let soak until
puntarelle is curled and fennel is crisp, about 10 minutes.

Using a sharp paring knife, cut peel and white pith from oranges, then cut each section of fruit away
from membranes, cutting as close to membranes as
you can, and place sections in a large bowl. Squeeze
2 tablespoons juice from membranes into a second
bowl.

Drain puntarelle and fennel. Pat dry, then place in a
large bowl. Add orange segments and mushrooms.

Finely chop enough fennel fronds to make 1/4 cup. In
a bowl, whisk together fronds, orange juice, parsley,
oil, shallot, mustard and salt. Add to bowl with salad
and toss to combine.

~~~~~

Wild Arugula

Arugula, Watermelon Radish, and
Sauteed Mushroom Salad

2 large bunches of arugula, coarse stems discarded
and the leaves washed well and spun dry (about 8
packed cups)
2 cups thinly sliced mushrooms, lightly sauteed in a bit
of oil or butter and cooled
1 cup grated watermelon radish (or daikon if
watermelon radishes are unavailable)
3 tablespoons extra virgin olive oil
fresh lemon juice from one large or two small lemons
Parmesan curls made with a vegetable peeler
S & P

Combine the arugula, mushrooms, and the radish,
drizzle the oil over the salad, and toss the salad
gently. Toss with the lemon juice and salt and pepper
to taste, and serve it topped with the Parmesan.
Serves 4 to 6.

~~~~~

Brussels Sprouts

Brussels Sprouts Salad
(Heidi Swanson, 101 Cookbooks)

Shredding the sprouts on a mandoline gives them a
wispiness that is harder to achieve with a knife.

1 1/2 pound brussels sprouts, freshest you can find
3 tablespoons extra-virgin olive oil
2 - 3 tablespoons fresh lemon juice
1 teaspoon fresh thyme leaves
1/3 cup fresh chives, minced
2-3 big pinches of salt
1 1/3 cups hazelnuts, smashed just a bit and toasted
2 ounces hard, salty, aged cheese, shaved (pecorino,
dry aged jack, Parmesan, etc)

Shred the brussels sprouts whisper thin using a
mandoline, or alternately, a knife. Five minutes before
serving, place the shredded sprouts in a large mixing
bowl and toss gently with the olive oil, lemon juice,
thyme, chives, salt, and hazelnuts. Taste and adjust the
seasoning, adding more lemon juice if needed, keeping
in mind the cheese will bring a salty element to the
salad. Add the cheese and toss once or twice to
distribute it evenly throughout the salad. Serves 4 - 6.

~~~~~

Young Leeks

Aromatic Leek and Potato Soup
from Almost Vegetarian by Diana Shaw

4 large boiling potatoes, peeled and quartered
2 large leeks, cut in half, cleaned, and sliced into long,
thin strips
4 cups (1 quart) water
1 cup buttermilk, or 1 cup low fat or nonfat plain
yogurt, whisked until light and thin

Garnish:
S & P to taste
1 cup minced fresh herbs: parsley, chives, cilantro,
chervil, dill, or a mixture

In a large saucepan, combine the potatoes, leeks, and
water. Bring to a boil over med-high heat, cover, and
turn the heat down to med-low. Simmer until the
potatoes are tender enough to cut with a spoon, and
the leeks are equally soft. This should take about 40
minutes. In a blender or food processor (or julia’s
favorite: with an immersion blender!), puree the
vegetables in the cooking water, doing this in batches
if necessary, then return to the saucepan if you’re not
using an immersion blender. Add the buttermilk or
yogurt, and heat hte soup slowly over low heat,
uncovered, until just warmed through. Season with S
& P, and serve warm, sprinkled with the fresh herbs.
Or, chill the soup, covered, and serve it cold. Serves
4. Per serving: 260 calories using non fat yogurt, fat .7
grams, protein 6.2 grams.

Sakura Cherry Tomatoes

Bacon Avocados

Genovese Basil

Bianco di Maggio Onions

Chantenay Carrots

Lettuce

Summer Squash

Japanese Pickling Melon

PDF of newsletter for this week will be posted here on Wednesday.

~~~~~

In the box the Week of June 12th & 13th:

Oshiro Uri (Wednesday)

Mystery (Thursday): might be Summer Squash, Cucumber, OR Broccoli di Cicco

Ruby Crescent Fingerling Potatoes

Bianco di Maggio Onions

Blueberries (Wednesday)

Cherry Tomatoes (Thursday)

Lacinato Kale

Carrots

Lettuce

PDF of this week's newsletter

~~~~~

In the box the Week of June 5th & 6th:

White Spring Onions (Bianco di Maggio)

Summer Squash

Carrots

French Breakfast Radishes

Strawberries (Wed)

Blueberries (Thu)

Collard Greens

Red Butter Lettuce

Thyme

PDF of this week's newsletter

~~~~~

In the box the Week of May 29th & 30th:

Carrots

Lettuce

Russet Potatoes (Wed.)

Strawberries (Thurs.)

Bacon Avocados

Japanese Pickling Melon

Lacinato Kale

Cherry Tomatoes

PDF of this week's newsletter

~~~~~

In the box the Week of May 22nd & 23rd:

Baby Carrots

Japanese Pickling Melons

Kohlrabi

Portuguese Kale

Red Leaf Lettuce

Mustard Greens OR Mizuna

Strawberries (Wed)

Potatoes (Thu) -- 5/23/13 Update: We're short on strawberries, so we're subbing potatoes for our Thursday sites this week and next week, Thursday sites will get strawberries and Wednesday will get potatoes.

Dill

PDF of newsletter for this week

~~~~~

In the box the Week of May 15th & 16th:

Kohlrabi

Baby Carrots

Lacinato Kale

Bacon Avocados

Lettuces

Potatoes

Rosemary OR Tarragon

Green-tailed bunched Red Onions