Clockwise, from upper left corner: Rainbow chard, red leaf lettuce, french breakfast radish, butter lettuce, sweet potatoes, joi choi, arugula, cilantro, brussels sprout crowns (large share pictured). Use first (will keep about a week in the fridge): arugula
Store a little longer (about 2 weeks): lettuces, cilantro, sprout crowns, radishes, joi choi
Store very well (a month or more): sweet potatoes

While your produce is super fresh, it has not been washed! Please take care to wash your vegetables well before enjoying.

We have reached the 10th, and final, week of our Spring CSA. Local eating is a return to our roots as an agrarian nation, and we hope you enjoyed experiencing the myriad ways real food feeds — body, mind, and soul. We also hope you continue to seek out real food!

As CSA members, you are given opportunities to ‘eat like a farmer’. The sprout crowns in your box this week are an example of the many forms these opportunities take shape. Though no longer producing sprouts, the plants are busy going to seed in the garden, where they have been since we planted them late last summer. In trying to make and disperse seeds, the plants send up new shoots of growth covered in tender and, you’ve guessed it, delicious leaves and buds! Somewhere in the realm of broccoli, cabbage, and collard greens (all relatives of the brussels sprout) these beautiful greens will saute, steam, or bake into chips wonderfully. You may even notice some baby sprouts at their bases, the very last of the season! The whole plant is edible. Enjoy and have fun with this seasonal delicacy that is a pleasure often reserved only for growers, we are happy to share it with you.

With the rollercoaster temperatures we’ve experienced this past month, some of our plants are getting a bit stressed. The arugula in your box is no exception, you will notice it stretched out on thicker stems with blossoms. The stems can sometimes be tough, but otherwise are perfectly edible. We will leave it up to you if you’d prefer to strip them from their stalks. We do feel strongly that you should eat those blossoms! They taste just like arugula and are real easy on the eyes, to boot. Enjoy your share, and for those of you who are not joining us for the Summer CSA (now sold out) we hope to see you at the farm or any of our farmers’ markets this summer. Enjoy the veggies!

Crispy Roasted Sweet Potatoes with Cilantro and Lime
The Kitchn Spotlight: Arugula Blossoms
Grilled Joi Choi
Swiss Chard Frittata

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