This week, I almost got some lawnmower weeding done.

And then, I almost did again. And another time. And at least once more, for good measure, I again very nearly got onto the riding lawnmower and pulverized an old early pea plant row and its attendant host of looming and beastly weeds, bursting with seedy potential.

I’ve almost mowed it all week. But we aren’t doing the arid thing this year. It rains. It doesn’t add up to a whole lot, but it keeps happening, often without any warning at all – tomorrow’s forecast is always promising Low to Zero Percent Rain Chances and beaming sun pictographs. 

But then it rains enough to thwart the mower and thwater the thweeds and and so the mower seat remains turned upright to drain dry, and the row of beautiful vigorous weeds is still standing proud.

Also:

The rain is a blessing to all life, including the weeds, and the slugs (see: the surface of one of your kohlrabis). It’s always something. The trees and the crops are into it too, especially the little youngsters with their tenuous roots.

The lightning bugs signal from the shadows in the woods all around us this week, to the rhythms of the whipoorwills and the wails of the coyotes.

inside Box 4

People ask how things are going, and I reflect a moment and tell them things are good.

It’s the most succient and accurate way I can hope to respond. It’s a good life (always, hopefully in the Helen & Scott Nearing way and not the Twilight Zone episode ;) ). Rain exists, the new deer fence and tractor are satisfyingly functional.

The field feels strong, the woods, lush. I was fully expecting drought, heat, blasting sun. I’m enjoying having been wrong. “Too little sun” and “too cool” feel like novel problems to be having, it having been several years.

Squirrelly is still around – we don’t feed him from our hands anymore, but he doesn’t mind when we come near. The first chicken of the woods mushrooms haven’t emerged in our part of woods yet, but they’ve been sighted at a neighbors. The whippoorwills sing all night long, June bugs are en vogue, mosquitoes still haven’t made a comeback. Two pair of hens shares motherhood, one twosome with 7 chicks between them, and one with two. It works for them.

And the sun is shining now.

It works for us.

inside Box Two

Arugula – this arugula is spicy and full sized, so will need to be chopped for salad-making purposes. You can’t go wrong with a lemon and olive oil vinaigrette and some Parmesan cheese. Arugula pesto is really good too.

Bok Choi – This recipe looks solid for using it raw. A good website for using your CSA veggies too!

Romaine Lettuce – usually a Ceasar salad is the play

Radishes 

Turnips

Rutabaga Greens – (aka Swede Collards) – it wouldn’t be a CSA without some unusual vegetables – the things that look like shriveled carrots. But the greens are the part we think you’ll want to eat this week, see.

“I prepared them by browning the white parts of onions in bacon grease, and then adding the chopped greens and letting them wilt. Salt, pepper, maybe a little apple cider vinegar would be good. They didn’t take long to cook.”

Green Onions – new folks, be advised: we like to provide onions regularly because they are so darn useful.

Cilantro – love it or hate it. Good to have it with us this year.

Kale & Amaranth Microgreens – the jewel-toned leaves of red amaranth are mild & earthy, with a hint of beet-like sweetness. Use in:

• Salads:  as a colorful garnish or mix into baby greens

• Sandwiches & Wraps: with roasted vegetables or hummus. if you hummus

• Egg dishes: scatter over frittatas or poached eggs just before serving.

• Grain bowls & tacos: Top warm dishes to let the greens wilt slightly while maintaining their integrity.

Store refrigerated and use promptly; amaranth is more ephemeral than most.

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.