June 12, 2013

What’s in the box this week?

Standard Shares include:

Broccoli Our spring broccoli survived the heat just in time to give us one last treat.

Cauliflower A dense curd of cauliflower.  Last week until the fall.

Chantenay Carrots are sizing up nicely.  Their fresh, crisp, aromatic flavors are great roasted or shaved or chopped raw.

Rainbow Beets  A mix of red, golden, and chioggia beets.  The chioggia beets are known for their concentric white and red circles inside.  Try roasting them whole in a foil pouch, then cut them into slices.  Use the tops as you would chard – golden and chioggia have lush greens.

Curly Kale A bunch of Ripbor curly kale.  A light cooking is all that is needed for this delicate leaf.  Enjoy this week as it is probably the last week of curly kale until the fall. 

New Potatoes German Butterball new potatoes.

Sage Use this fresh sage along with your roasted roots: potatoes, beets, carrots.  Fresh sage does not last long so store in your fridge and use within a few days.

Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

Preserve Share: Pickled Beets

Vegetable Forecast:  Red Cabbage, Carrots, Beets, Collard Greens/Chard, Zucchini, Basil, Potatoes, Garlic

We hope you enjoy your produce as much as we enjoy growing it for you!

Be sure to RSVP for our Community Farm Dinner! Meet your food and the folks who grow it. 

pic of the week: our farmers’ market stall of rainbow roots


Christina and Greg helping out at our Oakland market