Farm Share Week ONE!

Thank you to everyone who signed up for shares of vegetables.  We are excited to be kicking off the season, and especially happy to have such great veggies for the first share!  It has been a truly fantastic growing season so far.  I can't remember ever having broccoli so early in the season.
Remember, shares can be picked up anytime after 4 pm.  We will be hanging out to chat until around 6, when we'll have to go home.
You don't need to bring ANYTHING to the first pickup.  Your share will be all packed up for you in a reusable bag that we ask you to return the following week.  We still have at least 8 or so more spots available, so if you are enjoying your veggie share, please tell your friends and neighbors who might want to sign up themselves!
In our very first farm share of the 2014 Season, we have:

Starhawk Lettuce-  This mini green romaine is called a "single serving" sized head of lettuce.  It is delicious and super convenient...one or two snips with a knife, a quick rinse and you have the beginning of a tasty lettuce salad...we didn't want to overwhelm you with salad makings this week because you'll also receive...

Arugula-  We all agreed, probably the nicest batch of arugula we've ever had on the farm.  The perfect size, easy to cut, and super flavorful without being too spicy.  Arugula is a Mediterranean green with a spicy, nutty, lemony flavor that is fantastic in a salad...or in a pesto or pasta.  Enjoy!

Baby bok choi- Perfect for stir frying.  We love the baby bok choi when it is this nice size, easy to chop up and throw in a wok. I'm not a big fan of the gigantic bok choi that it takes five meals to get through.

Hakurei Turnips-  Our favorite vegetable of the Spring.  This is a Japanese salad turnip that is totally different from the European winter vegetable.  If you've never tried them, you are in for a treat.  Slice them up and eat them raw, with a dip or in a salad.  If you do cook them,  they only take a second to steam or stir fry.  The greens are great lightly steamed or braised, too!

Broccoli-  Needs no introduction...the broccoli field is just getting started so smaller early heads this week..  there will be lots more broccoli to come.

Parsley-  Expand your parsley use beyond just a garnish.  Parsley is so tasty!  Especially this Italian flat leaf type.  Chop it up for a salad, or blend it into a salad dressing.  Great in a soup, on a sandwich, or in any Middle Eastern food like tabbouleh, hummus, falafel, etc.

Swiss Chard-  Beautiful big bunch of "Bright Lights" rainbow chard.  Chard is in the same family as beets and spinach, but can actually be used pretty much interchangeably with kale.  Cook it the same as you would kale; it has a sweeter flavor and beautiful color on the plate.

Onions- Fresh Spring onions. Sweet and mild, these onions are great raw on a salad as well as cooked. You can use greens as well, use them like you would green onions, chopped up raw as a topping to a salad or another dish.