It’s been a busy couple of weeks! I’m sure it has been on your end as well. The holidays seem to test the mettle of the multi-tasker in all of us. And I could astound you with tales of cunning carpentry, mechanical magician-ship, harrowing horticultural woes and more. But alas, I do not have time because the adventure continues outside of these doors and I need to return to it asap!
So instead! We shall jump right into the thick of it. A little quick business and then the menu portion of your evening.
1. It has been suggested that we start using a swap box at some of our drop-offs. These boxes will be self-governed by the membership but monitored by the point of contact. It’s a brilliant and easy concept: Let’s say you know your family never eats broccoli. You’re now able to pick the broccoli out of your box and “swap” it into the community swap-box in exchange for another item someone else knew they did not want. It works well as long as someone at end of the day (either someone with a strong juicer or a vermi-compost hobby) takes charge of all those orphaned vegetables.
2. Psst, Please remember to bring back your old plastic crates. *Hint – go ahead and put it in your car! (We also want your clean gently-used egg cartons)
3. Big thanks to all who ordered meat with us this week! I know its tough to watch those deadlines, but it makes our lives so much easier if you do. Mondays at noon for mid-week deliveries and Wednesdays at noon for weekend deliveries.
4. Fond farewell to Gilbert Giancaterino. A faithful friend and tireless farmer who left us for colder climates last week. We already miss ya, buddy. Best of luck for all your seasons ahead!
5. HAPPY BIRTHDAY TO LORI MOSHMAN, OUR GREENHOUSE MANAGER/BUG EXPERT!
And Finally! Here’s what to expect in your shareboxes… I Hope you thoroughly enjoy it all.
CERTIFIED ORGANIC VEGETABLES:
Salad Mix – The mix this week has some varieties of lettuce in it. We’ll have more braising next time, but we hope you enjoy the lighter salads over the next weeks.
French Breakfast OR Watermelon Radishes – Both great on a salad. Everyone Wednesday will receive the D’avignons (French Breakfasts). There may not be enough for the weekend so we will substitute Watermelons if need occurs. Just remember the white rind of the watermelon is spicy hot and the pink middle is sweet and mild.
Tokyo Bekana OR Baby Bok Choi – Lovely greens for this time of year (leaf beetles thought the leaves we’re really tender and so tasty!) Look past the pest damage and enjoy a great sautéing green. Last of the early winter crop!
Pea shoots OR Beet Greens – Beet greens and pea shoots make an amazing garnish or side dish. Lightly toss in a sweet and/or spicy dressing (my favorite is a Thai peanut sauce) and then you can use it on almost anything. Including on top of pita points of crackers with hummus. Yum!
Head Lettuce (x2) – Gotta love lettuce! Red Sails or Green Romaine, Winter Density, Buttercrunch or Ermosa.
Herb – Dill or Flat-leaf Italian parsley.
Broccoli OR Kohlrabi – A bag of broccoli or a bunch of Kohlrabi! these can actually interchange more easily than you might expect. Check out Kohlrabi by searching the recipe ingredient search function here on the website. Scroll up and you’ll see it in the top right hand section.
Chinese Cabbage – My favorite cabbage, tastes similar to a spicy head lettuce. More traditional cabbages on the way!
MORE GREENS!?! – Tis the season!!! If you’re expecting company, this is just a little something extra to tide everyone over. A sampling of our crop diversity: Southern Giant Mustard Greens, Bright Lights Swiss Chard, or Dinosaur Kale.
GINGER – Only for those that missed it last week. (I didn’t forget!) Use this immediately, it’s ready to go!