Clockwise, from upper left corner: Red russian kale, butter lettuce, mixed mushrooms (from Mother Earth in Landenberg, PA), red leaf lettuce, rainbow swiss chard, spinach (from Flying Plow Farms, Rising Sun, MD), joi choi, curly kale (large share pictured).

Use first (will keep about a week in the fridge): red leaf lettuce, red russian kale
Store a little longer (about 2 weeks): butter lettuce, joi choi, chard, spinach, mushrooms, curly kale

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

Hey Summer CSA members! Happy Week 1! We are settling in for the long haul — 22 weeks of beautiful USDA Organic produce for you!

You will get to enjoy one of the most beautiful (and delicious) transitions of the year as we make our way from springs crops into summer. What will start out as a heck of a lot of leafy greens will give way to your favorite summer crops before you know it. Big boxes of leafy greens certainly don’t hurt in helping us get ready for bathing suit season!

This week in terms of “eating like a farmer” you will find red russian kale whose roots spent the winter in the garden, and have now sent up tender spring growth. Our favorite part of this seasonal delicacy to eat is the buds! Looking a bit like broccoli at the tips of the plant, be sure to enjoy them raw (like we do when we snack in the field) or include them in your cooking. See them in their habitat in the photo below. You will find the leaves tender and sweet, too.Red Russian kale reaching for the sun after a long winter’s nap in the garden!

The mushrooms and spinach in your share were purchased from some of our fellow certified organic growers. We hope you enjoy them!

Here are some recipe ideas to get you started:
Avocaco Butter Lettuce Salad
Sauteed Joi Choi with Mushrooms
47 Kale Recipes That Go Beyond Salad

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