today's share

Full Shares:

2 lb. new potatoes (either satina, red and gold, or purple viking)

last of the spring turnips

bunch couve (collards)

bunch chard

bunch mini onions (great raw or sauteed, greens can also be used)

bunch fava beans*

bunch basil**

cutting garden

Half Shares:

1 lb. new potatoes (either satina, red and gold, or purple viking)

last of the spring turnips

last of the snap peas

bunch couve (collards)

bunch fava beans*

bunch basil**

first of the summer squash***

cutting garden

* We need your input as to whether or not you'd like to see more fava beans next year. They take a bit of work to prepare, and a lot of space in the garden to get a good enough yield for CSA use. We've given you enough to add to a stir fry or pasta dish. They used to be one of the most widely grown beans in the world, and we think after you taste them you'll wish they still were! Anyway, let us know what you think!

FAVA BEANS

How to Store:
To store Fava Bean pods, place them in a plastic bag in the crisper section of the refrigerator right away. The pods will keep for five to seven days in the refrigerator. Store cooked and peeled Fava Beans in a plastic bag in the refrigerator for up to five days at most.

How to Prepare:
1.Remove the beans from the pod.
2.Blanch the beans to soften for easy removal of the outer shell.
3.Peel off the outer shell before eating or cooking to end with a bright-green, soft-scrumptious bean!

How to Cook:
Cook beans in a large saucepan in plenty of boiling water until tender, about 3 to 5 minutes, depending on the size of the bean. Drain well and rinse with cold water to cool. Or, just saute with garlic and olive oil.

** You've all been too shy in the cutting garden with the basil, so we've cut it for you this week!

*** The first summer squashes have started to appear! But there was only enough this week for the half-shares. There should be enough for the full shares next week, and then plenty for everyone after that.

CUTTING GARDEN

There's plenty of herbs to be cut, including parsley and summer savory. There is also Thai basil, a bit of oregano, and a bit of salad burnet. You may also cut a small bouquet of flowers. Don't forget your snips!

BAG RETURN

Please do not forget to bring back your bags. We're starting to notice more missing as the weeks progress!