We hope you all had a wonderful 4th of July! The Interns were discussing this morning the best day for 4th of July and it was unanimous that a Monday was not their favorite since they had to work early this morning! LOL!

But despite being tired, everyone was here early this morning and worked hard harvesting and putting your bags together! Plus, they were able to seed a new crop of radishes and plant out the rest of the cucumbers which have been hanging out in the greenhouse waiting for the perfect day to go into the ground!

A few things about our produce: We simply field rinse the crops, which means it gets off most of the dirt and other things, but it definitely needs a good and thorough washing before consumption. The second important fact about our produce is: no matter how hard we try to make it perfect, it never will compare to the uniformity and robotic nature of the grocery store produce! I used to panic about this and then came to realize that no matter what our produce looks like, it will never compare to grocery store produce…because it tastes way better and in the end IS better for you! My favorite thing to say is, “the imperfection of our produce with it’s tiny nibbles from bugs and sometimes even a slug or caterpillar is your insurance of our organic promise! We could spray chemicals and get rid of the pests, but that doesn’t do anyone any good. So, we embrace the imperfection!

You may know that we do CSA pick-ups on both Tuesday and Thursday. So, since we don’t have a portal for both days on this newsletter, both days will be seeing the same newsletter. When we list the items, please look under your pick-up day. While our intent is to fill the bags similarly, we might not be able to do to the amount available to harvest. So, please know that if Tuesdays group gets green peppers one week then Thursdays bags will get it the following week. We definitely make it all even over the course of the summer!

What’s in the Bags this week:

• Broccoli-This crops just keeps getting better every week! It really loved the cool down outside and kicked out another decent crop!

• Garlic Scapes: I loved hearing from so many of you this past week about your excitement over these culinary delights! They are an amazing little treat! If you watch our social media in the next little while, we are goingg to make a Garlic Scape Sea Salt! Doesn’t that sound incredible?!

• Chives-We use these on our baked potatoes and tossed into salads. We also chop them and let them lay out on a cookie tray to dry and then we have them on hand! I also added them to my homemade French Onion Dip yesterday for our 4th of July BBQ!

• Radishes-(Tuesday Only.) One of our CSA members commented last week she roasted the radishes! Wow! What a concept! I can’t wait to try them! I’ve always thought of them as a cold crop. I love hearing different ideas so please keep sharing them with us! You can leave a comment below these newsletters!

• Onion-Still last year’s storage onion crop. But who cares once you grill it up until it carmelizes and you put it on your burger! LOL!

• Basil-This is the first harvest of basil and I have to say, It is the most beautiful basil I’ve seen in a few years! I’m growing it in our new mega greenhouse and it is so happy in there! Enjoy!

• Green leaf lettuce-The lettuces have really enjoyed the mild temps and all the moisture. They are so vibrant and full this year!

• Kohlrabi and Duck eggs for the Full Shares- Kohlrabi is in the cabbage family. Our favorite way of enjoying it is to peel the skin off with a paring knife, slice them thin and sprinkle sea salt on top. They are crunchy, flavorful and refreshing! We also add them to stir-frys…they act like water chestnuts in dishes.

  
  

Enjoy your produce this week! As also, please reach out if you have questions about anything!