*In the box

In the Box: Summer, Week #3

Veg Share
Baby Spinach – 1 bag
Scallions – 1 bunch
Toscano Kale – 1 bunch
Romaine OR Red Boston Lettuce – 1 head
Cilantro – 1 bunch
Red Beets – 1 bunch
Bok Choi -OR- Japanese Salad Turnips – 1 bunch

Fruit Share

Lewis Waite Farm CSA Extras
Pick up your Lewis Waite extras today! Forgot to order? The next deadline is June 24th for delivery on the 28th.

Milk Not Jails Share
If you have a dairy share this season, remember it is a weekly share, so pick up your dairy today too!

Our sweet potato slips arrived last week from North Carolina and were planted by Saturday.  (Instead of planting seed, we start out this crop with “slips”, or small plants.)  It was a rush to get the field prepped and the plants in the ground so quickly, but we’re happy it’s done and they’re happily growing in their new home.  Sweet potatoes have quickly become one of our staple crops for the fall and winter storage and we look forward to harvesting them in about 4-5 months!

Baby Spinach – You could saute it, of course, with a little butter and salt & pepper, or try olive oil and garlic — either way, it will melt in your mouth.  This size spinach is also great in a raw salad.  I like mine with sliced hard-boiled egg and sliced red onion with a simple vinaigrette. Scallions – Great to top off so many types of dishes.  I also love scallions sliced in a salad or you can throw them on the grill!  Toscano Kale – Also known as “dinosaur kale”, the leaves are thicker, so I like to steam until tender and then toss wtih pasta, or try the kale chip recipe below.  Kids go nuts for kale chips, and so do I!  Lettuce – Make a salad!  Cilantro – You either love it or you hate it.  I LOVE it! Cilantro is traditionally used in salsas and guacamole but I love it in so many types of salads or slathered on bread in the form of a pesto– recipe below.  Red Beets – These early season beets are incredibly sweet and don’t forget to eat the tops!  They can be cooked just like spinach or chard — sauteed or steamed until tender.  You can roast the beets, or just boil them in a pot of water.  Cook them first without removing the skin.  When they’re soft, the skins just slip off like magic!  Bok Choi or Japanese Salad Turnips – See my comments from the past few weeks on these.

Cilantro Pesto
Kale Chipskids love this!

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