This week we are harvesting baby heads of lettuce.  These will be the most tender and sweetest head lettuce of the season.  We will include 3 different varieties this week so that you can try them all.  The Kohl Rabi is starting to bulb and the beets are almost ready.  The Broccoli and Cauliflower plants are growing beautifully and are starting to crown.  The 3 varieties of cabbage are also starting to make heads and the carrots are almost ready. 

This Week’s CSA:

Lettuce (Butter crunch, Devil’s Ear Deer Tongue, Grand Rapids)

Sweet Potatoes

Collard Greens

Asian Mustard Mix

Summer Squash (Patty Pan)

Bok Choy

Tomato

Arugula

Red Russian Kale



Savoy Cabbage



Butter Crunch Lettuce

Harvesting Sweet Potatoes

Ivy enjoying some fresh veggies

Broccoli

Devil's Ear Deer Tongue Lettuce



Recipes:

Spicy Collard Greens

Ingredients

• 1 tablespoon olive oil
• 3 slices bacon
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 cups chicken broth
• 1 pinch red pepper flakes
• 1 pound fresh collard greens, cut into 2-inch pieces

Directions

1. Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
2. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.