In this week’s share:
Romaine lettuce ‘Green Towers’, Scallions ‘Evergreen Hardy White’, Rainbow Chard, Bok Choi ‘Black Summer’ and ‘Prize Choi’, Turnips ‘Purple Top White Globe’, mini herb bouquet: dill, basil, parsley, cilantro, Broccoli Raab ‘Spring Raab’ (Tuesday only)
You can pick up your share in the same place as last week: the north side of the red barn (to your left when pull in to the parking lot)s.
Wondering how to store your produce so its stays fresh? Here is a link to produce storage tips (also contains general use tips): http://www.farmfreshtoyou.com/index2.php?cmd=storageusetips
A recipe for Chard from Farmer Steve:
Warm Chard Salad
My favorite way to use chard, and the most simple. Great as an appetizer, side dish, or in place of a green salad.
- Chop chard into rough chunks (I include the stems, and cut them up into smaller chunks)
- Sautee diced garlic in a pan
- As garlic begins to brown, add in chard
- Flash cook for chard for 30 seconds to 1 minute
- Season with salt and pepper, enjoy!