Clockwise, from upper left corner: Spinach (from Flying Plow Farms in Rising Sun), fresh sage, cherry belle radishes, joi choi, green garlic, butter lettuce, chives, red russian kale (large share pictured).

Use first (will keep about a week in the fridge): spinach (or take measures to remove some of the water from it, it is quite wet!)
Store a little longer (about 2 weeks): everything else will hold up well in cold storage, sealed in a plastic bag or container.

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

Wednesday is here again! We hope you enjoy this box of springy goodness. While we are excited the weather finally feels like spring outside, this is the end of the line for the spring vegetable crops in our greenhouses — they do not appreciate that their oasis suddenly feels like summer! The crops that we have been scrambling to get planted in the garden are still getting their feet under them, so for the short term, veggies are a bit scarce. We have packed up the best and brightest for you this week. In one month’s time your box may be so chock full, you will be missing our slow start!

Green garlic is one of the many sensory delights of spring. If you are wondering, what the difference between garlic, green garlic, and garlic scapes is, look no further than The Kitchn’s comprehensive guide.And if you are wondering how to fix your green garlic, Alice Waters has a spaghetti dish for that!

Your fresh sage will dry beautifully for use throughout the year, or you can check out this inspiring list of 45 recipe ideas for fresh sage.

However you enjoy your share this week, we thank you for allowing us the privilege of providing food for your table. Bon appettit!

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