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.