This week we will try to give you some choices for greens and give the few of you who feel overwhelmed a chance to catch up ;~) Many of you saw fennel last week (I was surprised too) and some may see it this week too. This type of fennel is grown for the fat part at the base. It is lovely sliced thinly in a salad or cooked alongside pork. I like to use the leafy fronds to stuff inside a whole chicken for roasting, or minced up in salad dressing… Also this week we are seeing more lettuce, arugula, cukes, squashes, peas or beans and potatoes. Check out the grilled steak salad or Zucchini Ribbons Salad or cucmber drink recipes.
I hope you are enjoying the blueberries. We are also harvesting raspberries, but you’ll have to come out to the New Braintree farm to harvest your own or buy them at the market. Yes, we are happy to have our members come to the farm and experience the harvest for themselves. It is very important to understand the labor involved with our local food supply—everything here is picked or dug by hand. If you have children, it is a timeless lesson to have them pick a head of lettuce, pull a beet, pick berries…. Not only does one understand how something grows, but one gains perspective on the labor costs of harvest.