Today's harvest

This is the last CSA pick up for the 2011 season. Thank you for participating! We'll be sending you a survey soon, so you may comment on your experience of the CSA.

BAG RETURN: Please remember to bring your bags back. Also, we'd love to get back any bags that you take away this week, or any that you may have forgotten to return throughout the course of the summer.

FULL SHARES:

2 cups dry beans *

1-2 rods brussels sprouts**

1lb carrots

4 oz spicy mesclun

2-3 rutabaga

1-2 heads cabbage or lettuce mix

bunch leeks

cutting garden

SMALL SHARES:

1 cup dry beans*

rod brussels sprouts**

1 lb carrots

1-2 rutabaga

bunch collards

4 oz lettuce mix

cutting garden

*Dry beans include marfax, black turtle, or Vermont Cranberry.

**Just remove the buds from the stem, peel away any damaged layers, and the sprouts are good to go.

CUTTING GARDEN: There are still some dahlia and zinnia flowers, as well as many Mexican sage flowers. There are many herbs still available, especially parsley. You can still find good husk cherries.

today's harvest

FULL SHARES:

2-4 rutabaga*

bunch parsnip

bunch beets w/ greens

1-2 winter squash**

bunch collards

5 oz lettuce mix

cutting garden

SMALL SHARES:

1-2 rutabaga*

small bunch salad turnip

small bunch parsnip

bunch kale

6 oz chard mix

cutting garden

*Now and again you'll find a rutabaga that's hollow or even rotten in the middle. If this is the case w/ any you receive, please let us know and we'll replace it.

**Some of the butternut squash have discoloration on their skin that could go soft. This means they will not keep as long, so we'd recommend cooking it w/in the next week or so.

CUTTING GARDEN: Much of the cutting garden has been frosted, but you can still find a variety of herbs (the parsley is particularly nice) and some flowers. The Mexican sage (salvia Leucantha) has begun to bloom and is untouched by the frost. You can still find husk cherries that are ripe and undamaged by the frost, even though the plants are dying.

today's harvest

BAG RETURN: Well done last week. Please remember to bring your bag back this week.

FULL SHARES:

6 oz arugula

big bunch sweet peppers*

bunch kale

bunch parsley

2-3 winter squash

2-5 eggplant*

head cabbage or bunch raab or hot wax peppers

bunch leeks

bunch chard

cutting garden

SMALL SHARES:

bunch parsnip

bunch parsley

big bunch sweet peppers*

3 oz arugula

bunch broccoli or chard

bunch leeks

cutting garden

*There is a threat of damaging temperatures on Wednesday night so we harvested the remaining peppers and eggplant. I've been making all manner of Italian and Mexican dishes w/ the peppers — stuffed peppers, omelets, tortilla soup, pasta sauce etc. I prefer to roast them first before putting them in a dish. If you wish to ripen them further, you can put the peppers in a paper bag (make sure they're dry) and let sit at room temperature — be sure to check them every day to make sure they don't rot.

CUTTING GARDEN: Because of the threat of damaging temps Wednesday night, we'd recommend visiting sometime before then to get flowers, herbs and husk cherries. We've removed the hot peppers to dry.

today's harvest

BAG RETURN: Very poor last week — we did not quite have enough bags to work with this week. Please remember to bring your bags back — particularly if you have more than one.

FULL SHARES:

3-5 tomatoes*

4 oz lettuce mix

bunch leeks

6 oz baby chard

2 winter squash**

small bunch sweet peppers

bunch parsley

1 1/2 lb parsnips

2-4 eggplant or 3-5 cucumbers

head cabbage or pint cherry/salad tomatoes

carrot thinnings+

head lettuce

cutting garden

SMALL SHARES:

bunch sweet peppers

bunch parsley

bunch broccoli or collards

carrot thinnings+

2 winter squash**

head bok choi

3 gilfeather turnips w/ greens++

cutting garden

*The tomatoes this week include green zebras. They are ripe when the bottom is a little soft — some may also start to turn yellow.

**The winter squash this week includes acorn, delicata, sweet dumpling, and butternut.

+We thinned our carrot patch and didn't want the tiny carrots to go to waste. The roots are great to throw into salads or soups. The greens can be used for vegetable stock, or compost.

++The turnip greens are delicious. Please see our website or search the interwebs for recipes.

CUTTING GARDEN: The flowers are not as plentiful, so small to medium bouquets are now available. There are LOTS of herbs. We had a tiny bit of frost which tinged some of the basil, so get the basil while you can. Please cut parsley — so delicious right now. There are LOTS of hot peppers ripening so harvest liberally. Also, husk cherries are still coming strong. Enjoy the cutting garden while you can!

today's harvest

MUM SALE: There will be mums near the barn door for sale. Please leave money in the envelope — if you want to charge, please call or email. You can also send us a check.

FULL SHARES:

6 oz arugula

3-5 slicing tomatoes

pint cherry or salad tomatoes

2-3 gilfeather turnips w/ greens*

2 winter squash**

2 heads bok choi

2-4 eggplant or 1-2 head lettuce

bunch sweet peppers

cutting garden

SMALL SHARES:

2 lb potatoes (some are getting fingerlings)

bunch leeks

head lettuce

2-3 eggplant or head cabbage

1-3 slicing tomatoes

broccoli or collards

cutting garden

*The turnip greens are delicious. Please see our website or search the interwebs for recipes.

**This week's winter squash includes delicata, sweet dumpling, or acorn.

CUTTING GARDEN: The flowers are not as plentiful, so small to medium bouquets are now available. There are LOTS of herbs. We had a tiny bit of frost which tinged some of the basil, so get the basil while you can. Please cut parsley — so delicious right now. There are LOTS of hot peppers ripening so harvest liberally. Also, husk cherries are still coming strong. Enjoy the cutting garden while you can!

today's harvest

BAG RETURN: Another good week! Please continue to return your bags.

NO SHARE LEFT BEHIND: Please let us know if you'll be away or otherwise unable to pick up your share. We're still finding 2-4 bags every week that don't get picked up.

FULL SHARES:

beans

bunch beets

1-2 heads lettuce

1-3 eggplants

maybe a melon*

4-6 slicing tomatoes#

pint cherry or salad tomatoes#

4-6 cucumbers

bunch onions

6 oz arugula

1-3 summer squash or 3-5 sweet peppers+

cutting garden

SMALL SHARES:

bunch broccoli or kale

1-2 heads lettuce

3-4 slicing tomatoes#

pint salad tomatoes#

pint cherry tomatoes

3-5 cucumbers

maybe a melon*

3 oz arugula

*We are starting to harvest our melons as they ripen. Some of you will be getting musk melons, and some will be getting watermelons. The musk melons may need a little more time to ripen up. You can tell when they are ripe when the end is a bit soft and the melon is fragrant. Watermelons will not ripen off the vine, so if we accidentally gave you an unripe one, please let us know and we'll get you another next week.

We harvest the musk melons a little under-ripe because once they start to smell, they become very attractive to all manner of bug and beast.

You can all expect to receive melons over the next few weeks.

+Some of the zucchini will be of a size ideal for stuffing, parmesan, or zucchini bread.

#Some of the slicing tomatoes may need a few days to ripen up. The cherry tomatoes are either black or orange. The salad tomatoes (Jaune Flamme) are meant to be orange — some of them may need a bit of ripening. They are a great size for salads, and great roasters, but you can do anything with them!

CUTTING GARDEN: NEW THIS WEEK: In addition to the sunflowers and hot peppers that are now available, you may now pick HUSK CHERRIES! Husk cherries are like little tomatillos, but very sweet. They grow in a paper lantern, and are ripe when both the paper and fruit are golden. They are just starting to ripen, so you may only find a handful this week. The ripe ones tend to fall off the bush, and usually remain in good shape as they wait on the ground for you to swoop them up. Feel free to carefully pick up the branches of the plant to look for fruit underneath.

today's harvest

BAG RETURN: Good job last week! Please keep it up!

FULL SHARES:

maybe a melon*

4-6 cucumbers**

1-4 summer squash+

bunch chard

beans++

3-5 slicing tomatoes#

pint cherry or salad tomatoes#

1-3 eggplant or 2-3 sweet bell peppers

bunch broccoli, head cabbage, bunch onions, or bunch sweet frying peppers

cutting garden

SMALL SHARES:

2-3 summer squash or 1-3 eggplant

4-6 cucumbers**

head cabbage

2-4 slicing tomatoes#

beans++

cutting garden

*We are starting to harvest our melons as they ripen. Some of you will be getting musk melons, and some will be getting watermelons. The musk melons may need a little more time to ripen up. You can tell when they are ripe when the end is a bit soft and the melon is fragrant. Watermelons will not ripen off the vine, so if we accidentally gave you an unripe one, please let us know and we'll get you another next week.

We harvest the musk melons a little under-ripe because once they start to smell, they become very attractive to all manner of bug and beast.

You can all expect to receive melons over the next few weeks.

**Our cucumbers are really producing this year! If you're having trouble keeping up, look up how to make quick pickles on the internet. It's quick, and they'll last a good deal longer.

+Some of the zucchini will be of a size ideal for stuffing, parmesan, or zucchini bread.

++At the time of this post, we are still picking beans. You will be getting a lot of beans again. If you are having trouble keeping up with them, we'd recommend freezing them. Again, there are instructions for this all over the internet.

#Some of the slicing tomatoes may need a few days to ripen up. Also, some of them split a little in all the rain. Be sure to protect them from fruit flies. The cherry tomatoes are either black or orange. The salad tomatoes (Jaune Flamme) are meant to be orange — some of them may need a bit of ripening. They are a great size for salads, but you can do anything with them!

CUTTING GARDEN: NEW THIS WEEK: In addition to the sunflowers and hot peppers that are now available, you may now pick HUSK CHERRIES! Husk cherries are like little tomatillos, but very sweet. They grow in a paper lantern, and are ripe when both the paper and fruit are golden. They are just starting to ripen, so you may only find a handful this week. The ripe ones tend to fall off the bush, and usually remain in good shape as they wait on the ground for you to swoop them up. Feel free to carefully pick up the branches of the plant to look for fruit underneath. The bushes are the sprawling creatures that are threatening to overcome the rest of the pyo garden.

today's harvest

BAG RETURN: was OK last week, though we still seem to be missing quite a few bags. Please remember to bring back your bag(s).

FULL SHARES:

bunch beets w/ greens

2 heads garlic

3-5 cucumbers*

2-4 summer squash**

2-3 eggplant or 3-4 sweet peppers

2-4 slicing tomatoes or pint cherry tomatoes+

bunch onions

bunch collards

cabbage, broccoli, or frying peppers++

beans°

cutting garden

SMALL SHARES:

2 lb potatoes

head garlic

2-3 summer squash or 1-3 eggplant

bunch onions

pint cherry tomatoes or 2-3 slicing tomatoes+

beans°

cutting garden

*Some of you will be getting an heirloom cucumber called "dragon's egg". They are whiter than the Boothby's blonde. Don't put them in fire. :)

**Some of you will be getting an heirloom squash called "Benning's green tint". It is white to pale green, and saucer shaped. It can be treated like any other summer squash.

+You will be receiving a variety of heirloom tomatoes this week. Most are red, but a few are orange or black. We tend to harvest the slicing tomatoes a little under-ripe for better transport. A day or two in a paper bag (not in the refrigerator) will ripen them right up.

++We are in cabbage looper season. This means you should soak your broccoli in salted water for ten minutes before cooking. Cabbage loopers are little green caterpillars that hide in the florets. Speaking of florets, we are mostly harvesting the side shoots of the broccoli plants. The stems of these tend to be more tender, so won't need peeling or cutting away before cooking.

°We are still harvesting beans at the time of this post. Beans this week include french filet, yellow wax, and green.

CUTTING GARDEN: The flower and herb garden is looking great. You may cut several small bunches of herbs or one large one. You may pick a large bouquet of flowers. NEW THIS WEEK:

There are some green jalapeno peppers ready for picking. They should be about the size of an average thumb. A few sunflowers have begun to bloom. If you get here soon enough, you may take a cut or two for your bouquet. They will be more abundant over the next few weeks. Please cut down to the next small bud on the stalk.

today's harvest

BAG RETURN: is getting worse every week again! Please remember to bring your bags back so we have something to put vegetables in. We're very close to changing the system so that you have to bring your own bag and transfer your veg from one to the other. We don't want to institute the new system, but if bag return does not improve, we will have to.

FULL SHARES:

2-4 summer squash

3-5 cucumbers

2 lb potatoes

bunch chard

bunch onions

bunch sweet frying peppers

bunch turnip*

beans**

cabbage, broccoli, tomatoes, or hot peppers+

cutting garden

SMALL SHARES:

2-3 cucumbers

2-3 summer squash or 1-3 eggplant

bunch carrots

bunch onions

beans**

cutting garden

*The turnips this week are good for boiling, grating or roasting. There's a bit of superficial damage to some of them, but we can't see how deep it goes without cutting the root. So if you get any turnips w/ extensive damage, let us know and we'll make it up to you.

**We're still sorting out the beans at the time of this post, so are not sure how much everyone is getting yet. This week we have green beans, french filet beans, purple beans, and yellow wax.

+The hot peppers are about 3-4 inches long and pale yellow in color (Hungarian hot wax). We have a few heirloom slicing tomatoes in some of your shares this week. We pick them a little under-ripe so that they transport better. A day or two in a paper bag should see them ready for slicing.

CUTTING GARDEN: The flower and herb garden is looking great. You may cut several small bunches of herbs or one large one. You may pick a large bouquet of flowers. NEW THIS WEEK: A few sunflowers have begun to bloom. If you get here soon enough, you may take a cut or two for your bouquet. They will be more abundant over the next few weeks. Please cut down to the next small bud on the stalk.

CROP UPDATE: Tomatoes — they seem to be taking a long time to ripen for us this year. But there's a lot of fruit on the plants, and we should get greater and greater numbers now that the first have begun to ripen.

Today's harvest

BAG RETURN: Just OK last week. We nearly ran out of bags. Please remember to bring back your bag — better yet, if you have a habit of forgetting, bring your own bag and leave our bag in its place.

SHARES LEFT BEHIND: If you are going to be away or are unable to pick up your share, please let us know. There have been 2-4 unclaimed bags for the last few weeks. We are able to salvage some of the food, but a lot goes to waste.

FULL SHARES:

1 lb + adirondack red potatoes*

bunch carrots**

3-4 summer squash

3-5 cucumbers°

2 bulbs garlic

1-2 eggplant or 2-3 sweet bell peppers

bunch collards+

1 1/2 lb beans++

cutting garden

SMALL SHARES:

1 lb adirondack red potatoes*

1-2 summer squash

2-4 cucumbers°

1 bulb garlic

bunch beets w/ greens°°

2-3 sweet bell peppers

bunch kale+

1 lb green beans

cutting garden

*Adirondack red potatoes have red flesh.

**If you're not going to eat your carrots right away, we'd recommend cutting off the greens.

°Some of you will be getting Boothby's blonde cucumbers. They are pale yellow, short and stout. They are not overripe pickling cucumbers! :)

°°Beet greens are edible raw or cooked. Some of the beets are golden.

+The collards and kale this week are not the prettiest, but still delicious. We recommend cutting it thin and braising.

++Full shares will be getting either yellow wax, purple, or french filet beans.

CUTTING GARDEN: The flower and herb garden is looking great. You may cut several small bunches of herbs or one large one. You may pick a large bouquet of flowers. NEW THIS WEEK: Hungarian hot wax peppers (medium hot) are ready to pick when they are yellow to orange in color. There's likely not enough for everyone this week, but if you love hot peppers please pick a few. Smaller chilies will be abundant a bit later in the season.

today's harvest

BAG RETURN: Well done again. Please remember to bring your bag back this week.

FULL SHARES:

2 lb fingerling and/or new potatoes*

2-4 cucumbers

2-4 summer squash

2-3 sweet onions

bunch kale**

bunch herbs+

broccoli, cabbage, eggplant, or sweet peppers°

beans++

cutting garden

SMALL SHARES:

1-2 summer squash or 1-2 cucumbers

3-4 sweet onions

bunch chard

bunch herbs+

1-2 sweet peppers°

beans++

cutting garden

*The shape and size of fingerling potatoes make them ideal for roasting, boiling or grilling.

**The kale has a lot of tiny holes from flea beetles. If you cut the kale thin and braise it, you'll barely notice the holes.

+We needed to cut the basil for you this week to ensure good future growth of the plants. Some of you will have chives instead.

++This week you'll be getting either yellow wax, green, french filet, or purple beans. We're still picking at the time of this post, so we're not sure how much you'll be getting. Everyone will be getting at least a pound.

°The sweet peppers include bells and longer, thinner frying peppers.

CUTTING GARDEN: The flower and herb garden is filling out very nicely. You may cut several small bunches of herbs or one large one. You may pick a large bouquet of flowers.

today's harvest

BAG RETURN: Please remember to bring back your bag.

FULL SHARES:

2 lbs new potatoes

2 bulbs garlic

1-3 summer squash (size dependent)

3-4 sweet onions

1-2 heads radicchio

bunch chard

small bunch salad turnips*

green sweet peppers or broccoli

bunch herbs**

cutting garden

SMALL SHARES:

1 lb new potatoes

1 bulb garlic

1-2 summer squash or cabbage

2 sweet onions

2-3 heads baby lettuce

bunch beet greens w/ baby beets+

bunch herbs**

*The purple top salad turnips will need some trimming due to worm damage. In most cases this will mean cutting away a bit of the turnip. But if you get a turnip that is mostly not usable, let us know.

**The sage, marjoram, and oregano really needed cutting so we did it for you. You'll have one or another these herbs in your share this week.

+Beet greens are edible raw or cooked. Small baby beets can be prepared and used like a full grown beet. These are in your share because we thinned a beet bed. The beets that remain in the ground can now grow larger.

CUTTING GARDEN: The flower and herb garden is filling out very nicely. You may cut several small bunches of herbs or one large one. You may pick a large bouquet of flowers.

CROP UPDATE: We are transitioning from spring and early summer crops to mid and late-summer crops. The summer squashes are really starting to yield, and you can expect a lot more over the next several weeks. Cucumbers are in full bloom and many small cucs have set. You can expect to see the first cucumbers next week, and then increased yields after that. Green and wax beans are starting to form. You should see the first harvest next week. Tomatoes are growing on the plants and blossoms abound. We should start seeing our first ripe tomatoes in ten days to two weeks. The peppers are looking good. You'll be seeing green ones initially, and then more colorful ones in August. The eggplants are a bit behind as the plants have been under attack by potato beetles. We have been diligently combating the beetles, and the eggplants will be coming a little later this year. Midsummer carrots and beets should be ready for harvest in the next few weeks.

The peas and fava beans are done for the year.

The kale and collards strained in the heat, and suffered an apocalyptic and unusual mid-summer flea-beetle attack. We'll be babying the plants over the next few weeks to get them ready for later harvests. By way of contrast, the chard is doing very well.

Earlier in July we sowed our fall carrots and beets, and are now prepping beds for other fall crops.

In the greenhouses we are growing lettuce, choi, and napa cabbage for planting later in August.

today's harvest

BAG RETURN: was much better this last week — Thank you very much. Also, thank you to the several people who brought extra bags.

REMINDER: The slow food picnic is at the farm this Sunday from 11:30 to 3:30. Details are here:

http://slowfoodseacoast.com/category/blog/events/farm-picnic-2011/

FULL SHARES:

bunch chard

bunch kale

2 lbs new potatoes

3 heads radicchio

3-4 sweet onions

bunch broccoli

bunch cilantro*

bunch parsley*

3 heads baby lettuce

first of the cabbage or summer squash

fava beans**

cutting garden

SMALL SHARES:

bunch kale

1 lb new potatoes

1-2 heads radicchio

2-3 sweet onions

2 heads baby lettuce

bunch cilantro*

bunch parsley*

fava beans or peas**

cutting garden

* The cilantro and parsley needed to be cut more aggressively this week so we went ahead and harvested it for you.

**At the time of this post, we're still picking the beans and peas, so we're not quite sure how much everyone is getting yet. Please see our website, or the link in our weekly email, regarding how to prepare the fava beans.

CUTTING GARDEN: Even though we cut the parsley and cilantro for you this week, there are still many herbs and flowers in the cutting garden. Please cut generously among all the herbs, and pick a small bouquet of flowers. We have basil, thyme, oregano, marjoram, rosemary, tarragon, chives, and sage.

today's harvest

BAG RETURN: If you are returning your bag, thank you and congratulations. For those of you who haven't been, you've had an epic week. We are now missing even more bags than last week. Which makes more work for us. So please make a better effort — you can do this.

FULL SHARES:

bunch couve (collards)

bunch scallions

snap and snow peas

bunch salad turnips

bunch carrots*

1 1/4 lb new potatoes

head napa**

2 bulbs fresh garlic+

cutting garden

SMALL SHARES:

bunch couve (collards)

bunch chard

small bunch scallions

snap peas

2 bulbs fresh garlic

1 1/4 lb new potatoes

bunch salad turnips

cutting garden

*The carrots are Paris Market carrots. They are an early season quick crop, due to their short and stout shape. If you don't eat them soon, cut off the greens. The greens can be frozen and used for veg stock.

**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.

+fresh garlic has not been cured, so will not keep as long as storage garlic. The fresh taste and juiciness are a July treat.

CUTTING GARDEN: There is an abundance of flat-leaf parsley and cilantro, so please snip a bunch of both. You may also take small bunches of oregano, marjoram, thyme, tarragon, chives and basil. There are enough flowers beginning to bloom for a small bouquet. Please snip more generously within the two yarrow patches and the daisy patch. Reminder: the cutting garden accounts for a portion of your share value — please take advantage of it. You are welcome to come any time during the week. If you are physically incapable of walking to the cutting garden, please let us know and we'll cut for you.

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.

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.

today's harvest

Please remember to bring back your bags.

FULL SHARES:

10 oz lettuce mix

bunch kale

bunch salad turnip

bunch collards

8 oz snap peas

handful snow peas

cutting garden*

p.y.o. strawberries**

SMALL SHARES:

8 oz lettuce mix

bunch kale

bunch salad turnip

bunch chard or collard

8 oz snap or snow peas

cutting garden*

p.y.o. strawberries**

*CUTTING GARDEN: This week, in addition to the perennial herbs that are still available, you may cut a few sprigs of parsley. The parsley is just a little further down the hill in the cutting garden. You cut the bottom leaves of the parsley, leaving the new growth and crown intact. The parsley is still relatively small, so go easy on them! Also, please be very mindful not to step on the other beds in the garden as there are many small herbs planted in them.

**PYO STRAWBERRIES:

We still have some strawberries in the two beds located just below the perennial herbs. You may pick up to a pint. The pint containers are next to the sign-off sheet in the barn. You may pick your pint of strawberries at any time this week (until next Monday). If the plants have already been picked over by the time you get to them, feel free to come back a day or two later.

EXCHANGE CRATE: Today we will have a crate in the cooler. If you'd like to trade something from your share, for what is already in the crate, you may do so. If you take something from the crate, you have to put something from your share back in the crate.

today's harvest

Please remember to bring back your bags and place them on the shelf in the cooler where your share name is posted.

FULL SHARES:

10 oz mesclun

2-3 heads bok choi (size dependent)

bunch couve (Portuguese collards)+

2 heads lettuce

bunch kale+

garlic scapes

some bags will have strawberries*

SMALL SHARES:

8 oz mesclun

bunch couve (Portuguese collards)+

2 heads lettuce

garlic scapes

strawberries**

*Some full shares are getting strawberries this week. If we have strawberries next week, we will put those in the full shares that did not get them this week. If the strawberries are done, we will make sure you get other berries later in the summer.

** The small shares that did not get strawberries last week, are getting them this week.

+The kale and couve had some aphids on them in the field. They have been washed off, but we would suggest washing them again just to make sure they're clean. We had a difficult year with aphids in the greenhouses and it seems some of them made it out into the field. We are using organic methods to control them, and now that the plants are actually uncovered, the natural predators will be able to eat the aphids as well.

CUTTING GARDEN: This week, in addition to the perennial herbs that are still available, you may cut a few sprigs of parsley. The parsley is just a little further down the hill in the cutting garden. You cut the bottom leaves of the parsley, leaving the new growth and crown intact. The parsley is still relatively small, so go easy on them! Also, please be very mindful not to step on the other beds in the garden as there are many small herbs planted in them.

today's harvest

Please remember to bring back your bag from last week. Please place it in your space on the shelving.

FULL SHARES:

3 heads lettuce

10 oz lettuce mix

8 oz mesclun

2 heads bok choi

garlic scapes

strawberries

cutting garden+

SMALL SHARES:

2 heads lettuce

6 oz lettuce mix

1 head bok choi

bunch spring raab

garlic scapes

some bags will have strawberries*

cutting garden+

*We don't have enough strawberries for all the small shares this week. We're keeping track of who received them, and will give strawberries to the half shares that did not receive them next week.

+CUTTING GARDEN: Herbs only today. The cutting garden is in the middle of the field, below the big black mat.

You are welcome to visit our bed of perennial herbs and cut a few small sprigs for yourself (.25 cent value). We have chives (flowers are also edible), sage, thyme, tarragon, and oregano. Please bring your own snips. You can visit the cutting garden at any point during the week. There is a sign in the field illustrating how to cut the herbs.

Reminder: the cooler is shut off Wednesday night. We recommend picking up your share before then.

today's harvest

Today, you will find your shares pre-bagged for you in the cooler. Full shares are on shelves around the perimeter of the room and small shares are on the shelves clustered in the middle.

EACH SHARE IS LABELED WITH YOUR SHARE NAME. PLEASE DON'T TAKE A BAG THAT ISN'T YOURS. (Sorry for the capitalization, but we've had problems with this in the past.)

Please take your bag, and bring it back next week when you come to pick up again. Please remember to check off your name on the clipboard outside of the cooler.

*If you are sharing a full share, it is your responsibility to split the full share bag. You do not have a small share.*

FULL SHARES:

4 heads lettuce

bunch spring raab*

bunch salad turnip**

cutting garden#

SMALL SHARES:

2 heads lettuce

bunch salad turnip** -or- 4 oz bag of spinach

cutting garden#

* The stems, leaf and flower of raab are edible. They are great sauteed w/ garlic and olive oil.

** The salad turnips can be eaten raw, or sauteed w/ butter. The greens are also edible. (recipes on our website)

Both the raab and turnips also fell victim to our unexpected surge in flea beetle population. Neither are as pretty as we desire, but are still delicious. Damage on the turnips can be cut away.

Please remember to wash all your vegetables before eating! We do wash them, but there's bound to be some grit, weeds, or bugs that make their way into your bags.

#CUTTING GARDEN: Herbs only today. The cutting garden is in the middle of the field, below the big black mat.

You are welcome to visit our bed of perennial herbs and cut a few small sprigs for yourself (.25 cent value). We have chives (flowers are also edible), sage, thyme, tarragon, and oregano. Please bring your own snips. You can visit the cutting garden at any point during the week. I'll try and get a sign out there describing how you cut the herbs.

today's harvest

Today, after 3pm your shares will be in the walk-in cooler located in

the back left-hand corner of the barn.

FULL-SHARES: Please take a 12 oz bag of mesclun and choose from either a

bunch of radish, a 6oz bag of arugula, or a 4oz bag of baby spinach.

SMALL-SHARES: Please take a 10 oz bag of mesclun and choose from either

a bunch of radish, a 6oz bag of arugula, or a 4 oz bag of baby spinach.

All veggies have been washed, but it's always a good idea to wash them

again before you eat them.

Please remember to check your name off the list located next to the

cooler door. The cooler will be on until Weds night. You may come

collect your share until dark tonight, and anytime tomorrow.

Please note: normally your shares will be in a bag with your name on it.

Today is a little different.

Enjoy!