- Salad Mix
- Mustard Greens
- Beet greens
- Red scallions
- Bok Choy
- Sugar Snap Peas
We have been delighted to have been joined by Jeremy Benson this week and for all of next week. Jeremy is a childhood friend of mine, hailing from the Detroit suburb of Royal Oak along with Eminem, Kid Rock, Dr. Jack Kevorkian, and the Insane Clown Posse (I only wish I could have made that up). Jeremy currently lives in Freeland, MI, and is being actively persuaded to join the farm as an intern next summer.
Ok, so I was way off about strawberries. Just last Thursday, Nina pulled in 72 pints of berries—about 36 pounds. Today, she gathered a whopping 5 pints. Watering the plants with her tears, she bid farewell to the best taste of spring and sadly left the field. We had hoped to offer strawberries again this week, although it’s hard to justify giving one berry in each box. A combination of young plants and the incessant rain of early June doomed them to a short season. Until next year…
We continue the avalanche of new crops this week, starting with Turnips. The tops of these are a little flea-bitten, but still serve as a delicious cooked green. The white root is delicious raw—slice it thinly and sprinkle with a little salt and/or pepper. It’s great on a salad or alone.
We also feature our first onion crop: Red Scallions. Scallions are also known as “green onions,” but calling something a Red Green Onion sounds a little forced. Growing up in Michigan, we received Canadian PBS on TV and occasionally watched something called the “Red Green Show.” It was about guys that wore flannel, drank beer and fixed things with duct tape. I don’t think they ate many onions. That’s about all I remember about the show.
Also, we have prehistoric Dino Kale this week. Some nutritionists consider this the healthiest food in the world. It’s hard to imagine anything looking or tasting more green than these.
We have included baby Beet Greens in your box. These are the culled beets from thinning the beds this week. The whole plant is edible, and the greens are especially delicious in a salad. They are exchangeable with spinach or Swiss chard.