Today's Harvest:

Full Shares:
1 bunch salad turnip
1 bunch kale
1 bunch chard
1 large bunch spinach
1 large head cabbage
1lb snap peas
cutting garden

Small Shares:
1 bunch salad turnip
G-Y only: 1 bunch broccoli
1 small head cabbage
1 small bunch spinach
12 oz snap peas
cutting garden

CUTTING GARDEN: NEW THIS WEEK: In addition to all the herbs you've been cutting, you may now cut small bunches of cilantro and basil. You may also harvest chamomile flowers (by running your fingers through the plant). You may cut small sprigs of flowers from the annual garden behind the large greenhouse across from the barn. You may also venture further down into the field, downhill past the mum mat, past the raspberries and the large tree and cut small bouquets of perennial flowers which are on the left.

FULL SHARES:
bunch scallions
bunch salad turnip*
large bunch spinach
1 lb snap peas
2 heads lettuce
1 bunch broccoli
cutting garden

SMALL SHARES:
bunch scallions
bunch salad turnip*
small bunch spinach
6oz snap peas**
1 head radicchio
1 head lettuce
shares A-F: bunch broccoli***
cutting garden

*Salad turnips can be eaten raw like a radish, or sauteed/roasted. The greens are also edible.

**Some of the small shares will have a mix of snap peas and golden sweet peas; eat both shell and all.

***Small shares: The broccoli is gradually sizing up and we will get a portion to everyone over the next few weeks. This week, if the name of your share as written on the check-off list begins with A through F, you may take a bunch of broccoli.

CUTTING GARDEN: 

This week you may take small bunches of any of the following herbs: sage, dill, parsley, thyme, oregano, summer savory, leaf fennel, and chives.
In addition, some of the basil is now ready to be "pinched." Pinching means cutting the central stalk, while leaving nice new growth on the plant below the cut; this will encourage more growth.
Some of the flowers have just begun to bloom, so you may also pinch those and take a few blooms.