In your boxes…

*Full Shares only

Salad mix See below for a photo essay on your salad mix this week.

Spring onions

*Kale Try frying up onions and scapes in butter, then adding this kale for a minute or two.

*Potatoes The first of our new potatoes!  These are Red Norlands, from our greenhouse.

Romaine Great for sandwhiches.  We started these in the greenhouse then transplanted outdoors.

Beets

Broccoli (half share only)

Garlic scapes We’ve sold these in the past to Chicago restaurants as a gourmet item.  Try batter frying them: create a batter of egg, flour, salt, and milk or water.  Dip the scape in batter then fry with plenty of oil (or deep fat fry them).

*Carrots The first of our carrots, from the greenhouse.  They have a sweet carrot-y flavor!

*Asparagus

*Tomatoes Some early tomatoes from Elam Weaver, a New Paris grower.

RECIPE TIP

Try boiling the red beets, then slicing them thin over the salad mix.  You can also add diced tomato, onions, carrots, and scapes.

DOWN ON THE FARM

Here is a step by step look at your salad mix:

First, we prep and seed a bed with a six-row seeder.

Then we weed and watch the seeds grow for about 5-6 weeks.

Then we carefully harvest the baby leaves and triple rinse them.

Here Rachel gives the mix a final inspection, pulling out any weeds or bad leaves.

Then we spin it dry in a converted washing machine set on "spin cycle."

Then it goes into a giant salad bowl where we mix the different leaves together.

Finally, it's bagged and tied up. Here Amy, a farm friend, helps.

The greens in your mix this week. We rotate greens depending on seasons.

These are lettuces in this week's mix. "Firecracker" is the newest lettuce in our mix.