Week 1

In this weeks share

head lettuce (red oak leaf, green leaf, butterhead)
spinach
broccoli raab
arugula
radishes
salad turnips
dill and cilantro?

The question mark for that last item means we will see if it is big enough.

2 recipes

Greek fritatta

fry in olive oil one medium onion and one medium potato with a pinch of salt and pepper. while that is cooking chop four cups of spinach and two tablespoons of fresh dill. also crack six eggs in bowl and scramble, and crumble 1/2 cup of feta cheese. once the potatoes are soft add the spinach and dill.  once that is wilted add eggs and cover for five minutes, then add cheese and cover again for five minutes.  Then eat fritatta. This is a new staple in our house.  In the fall you will be able to make it with onions and potatoes from your share as well.

The JFK

For all of you who haven't tried broccoli raab, and those who like on the fly cooking like myself (Rachel is the meal planner in our house)

saute in olive oil a few cloves of garlic roughly chopped, and either red peppy flakes or an actual hot pepper chopped up.  Add one bunch of chopped Broccoli Raab and cover.  It will wilt quickly.  Put sliced provolone or Havarti on 1/3 a baguette.  Put greens on baguette.  Eat.  I had this last night.  It was awesome.  Raab is the first green I fell in love with when I started working on farms, so I'm excited to share it with you all.

This is a week earlier than we have ever started our CSA, and I was on the fence about whether to hold off or not.  I did choose to start a little earlier based mostly on the spinach and arugula, which I thought would start going by if I waited, and that seemed like too much.  Why think about it at all: I don't like to have too too many early weeks with just leafy greens.  Well the weeks and weeks of above average temps (about 7 degrees above at least with a few spikes) have brought everything on quick, and we will have peas and beets either next week or the week after, and I can't imagine squash being too far behind that.