Welcome back, returning shareholders, and welcome aboard to those new to this ride!

When we started the CSA 11 years ago, I never would have predicted any of this … that we would wind up coming to the farm and living here off grid for a decade, that I’d quit my career to do so, or that we’d have two boys and I’d be struggling to remove a tiny deer tick from one of their foreskins in a moving car while trying to write this newsletter … but here we are!

Inside the Box

Salad mix – A mix of tender lettuce, peppery arugula, and the slight snap of tat soi.

Green garlic – Somewhere between a scallion and a clove of garlic. It is milder than cured garlic. Chop the lower white part like usual garlic and slice the greens tops thin then cook into soup, stir fries, omelettes, or leave raw and use in a dressing or as a garnish.

Spring onions – Used root to tip. Similar to the green garlic, the lower part is more pungent and better for cooking, the greens are milder and more suited for fresh eating or light cooking.

Salad turnips – Mild, juicy, and crisp. Eaten raw in salads, roasted until golden, or sliced into a hot pan with butter and salt.

Sunflower microgreens – Thick-stemmed and nutty, with a strong crunch. Used as a sandwich or wrap green, layered over grain bowls, or as a topping for anything that needs a little extra something.

Radishes – Sharp when raw, mellow when roasted. A nice addition to salads and slaws. The greens are edible too. Our favorite uses are pesto and chopped and lightly sauteed with some garlic and soy sauce.

Mint – Peppermint-adjacent. Used for tea or muddled into drinks. Not an everyday herb, but one that marks the shift into summer. Dries well.

Bok choi – Sturdy stems and tender leaves. Stir-fried with garlic and onion, or left raw in a cold noodle salad. Quick to cook, quick to wilt.