This week we spent plenty of time watching red radar blobs on our phones and dark rainclouds in the skies, as they came tantalizingly close to the farm, but never quite arrived. Always provides more opportunities to practice our “what will be, will be”-ing, as well as ample gratitude-grounds; drought conditions make us grateful for the quiet new generator and fresh solar battery bank, which make irrigating the field much simpler!

Speaking of gratitude, Thank You!!! to Shareholders Al & Dan (The Goat People) for the giant wagon of hay mulch, and to Neighbors Marquardt for both the ice fishing shack we have turned into a laundry room, and the second chicken-security gate!

The week we have often enjoyed the routine tasks of the season; weeding, squishing potato beetles, staking pepper plants, pruning tomatoes, harvesting for market, cleaning the hen house, and joining forces with the chickens to transform food waste and buckets of spent brewery grains into rich soil.

It’s a good life.

Inside Box 3

Kohlrabi and Bok Choy with Fried Garlic – Maybe try a recipe like this that uses multiple items? It’s always fun to see what you can find by typing in a few ingredients you have on hand + “recipe” into Google, and seeing what comes up!

• Super Salad Sack – Green lettuce, Pea tips, Red Lettuce, Arugula
  The Salad Days of Spring are starting to wind down, so you get a huge bag of mix this week!

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• Kohlrabi – this strange looking vegetable looks like a root vegetable (but isn’t) and tastes like broccoli stems (yum!). Maybe you could make it into a slaw with your Bok Choi!
  
• Bok Choi – we’ve been loving ours as salads with Sesame Dressing lately. There are two main types grown,  traditional and Shanghai – this is the latter. (Traditional bok choy has dark, crinkly leaves and crisp, white stems; Shanghai bok choy has spoon-shaped leaves and jade green stems.) Here’s a pretty decent overview of the many ways you might cut up and enjoy this versatile vegetable.
  
• Broccoli – the first harvest of the year! Enjoy the flower buds as well as the stalks, which are delicious when sliced up.
  
• Sugar Snap Peas – vegetable candy.
  
• Spring Onions – can you have too many? No. The correct answer is no.
  

• French Breakfast Radishes – last week of these beauties! Shareholder Tara shared a recipe for making a delicious soup with the greens:
  • http://slowclubcookery.blogspot.com/2016/06/gingery-coconut-milk-radish-greens-soup.html
  • Note: there aren’t enough radish greens in this week’s box to do this recipe on their own, but don’t worry – any additional greens (bok choi, salad greens) will work great.
  • Tara says: “SO YUM. I modified the recipe above as follows: heated the ginger, onion, and garlic in coconut vinegar instead of sauteing, used spring onions instead of shallot (from the box of course) and used a can of full fat coconut milk. It’s a very liquid soup, so for a meal best served with something else too, but seriously SO YUM! Oh and I didn’t try buttering the radishes, but what isn’t good with butter on it?! “
    
• Micro-Greens – Radish, Blue Curly Kale, Basil, or Cabbage – can you figure out which kind you got? Some are more obvious than others …
  
• Garlic scapes – a local organic farm had extra garlic flower buds, so Kristin went over and harvested some for you yesterday.

• It makes great pesto, but you might want to grill/roast them a bit first, to mellow out the sharp garlic bite (from experience … we all smell like garlic today still, from last night’s raw-scape pesto pasta).
  
• Here are several ideas for ways to use scapes in your meals!
  
• And here’s several photos of things peripherally related to your meals, seen this week:

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