today's harvest

BAG RETURN: is going poorly. We're already missing at least 50 bags. Please remember to return them, and if you forget, do make an effort to come later in the week, or to the farmer's market in Portsmouth and return them. Please open your returned bag on the shelf so it has a chance to air out.

CSA PLANT GIVE-AWAY: Any plants barricaded with orange tape are off-limits. Please feel free to walk through the greenhouses this week and take any plants that aren't restricted.

RECIPES: If you are ever unsure what to do with anything in your share, there are recipes on our website. Also, please send us any recipes that you'd like to share.

FULL SHARES:

bunch kale

bunch collard

1-2 heads lettuce (size-dependent)

1-2 heads napa cabbage (size-dependent)*

1 head bok choi

snap and snow peas

cutting garden

SMALL SHARES:

bunch kale

1-2 heads lettuce (size-dependent)

1 head napa cabbage*

1 head bok choi

snap peas

cutting garden

*Napa cabbage provides many hiding places for insects and slugs. We'd recommend cutting it and washing thoroughly before eating. Sometimes the inner stems, which we can't see without cutting, are damaged — if your napa cabbage is too damaged to use, let us know and we'll put something extra in your bag next week.

CUTTING GARDEN: There is an abundance of flat-leaf parsley, so please snip a bunch. You may also take small bunches of cilantro, and little snips of oregano, marjoram, thyme, and basil. There are enough flowers beginning to bloom for a very small bouquet. Please snip more generously within the two yarrow patches.

In general, most herbs and flowers can be snipped back to where you can see new growth or blooms emerging further down on the stem. Cilantro and chives can be cut down to about an inch tall, and will grow back. With parsley, you harvest the lower leaves, leaving the crown intact.