In Your Box:

• Broccolini
• Cabbage
• Carrots
• Kale, “Red Russian”
• Scallions
• Summer Squash or cucumber
• Tomato
• Turnips

Farm News

After weeks of speculation and coercion, Bok Choy has finally succumbed to a mounting pressure campaign and decided to withdraw from the CSA boxes. Bok Choy had risen to prominence by promising to be a bridge to the next generation of vegetables. But after such a long career in CSA boxes, public opinion turned strongly against Bok Choy continuing in the harvest. Even among CSA members, two-thirds supported Bok Choy stepping aside.

“Bok Choy has been in the harvest since before I was born,” said veggie enthusiast Cole E. Flower. “I can’t even remember a CSA box without it. But CSA eaters like me are more than ready for a change.”

Bok Choy ultimately decided to drop out after consulting with fellow vegetable Broccolini Obama. “CSA Members are forever grateful for all that Bok Choy brought to the dinner table,” said Obama. “But with such a strong bench of other vegetables ready in the garden, it was ultimately time to pass the torch.”

Bok Choy has anointed Cabbage-slaw Harris to take its role as the big heavy veggie in your CSA box. “I am profoundly humbled,” said Harris. “I look forward to uniting CSA members behind me and leading us into fresh opportunities for the dinner table.’

Opposition leader Marjorie Taylor Greene Beans was not impressed by the change. “CSA members will see right through this political maneuvering,“ said Beans. “We’re just trading one big green vegetable for another one. It’s absolutely un-American.”

This week’s box

This week carrots make a most welcome addition to our box. We had great germination with carrots this year over our four successional plantings, so we should have a great harvest throughout this summer. There’s no need to peel our carrots, especially when they’re on the younger side like this week. Just scrub thoroughly and enjoy. The tops are edible and some people love them, but I confess we’ve never learned to appreciate them in our house. They are a great snack for our guinea pig, though.

In case you’re not familiar with kale, it’s the bunched green leaves with purple stems. It can be wilted lightly and added to any dish that needs some vitamins (we like it in burritos and lasagna). Some people also like making their own kale chips by chopping the leaves into ribbons, tossing them in olive oil, and baking until crispy. Kale keeps well in the fridge for 1 week, preferably in a bag or hydrator drawer.

We also have our first tomato! The first tomato of the season is always a welcome experience. All of our tomatoes are grown under the plastic shelter of a high tunnel, so we are basically free from all of the diseases that spread among tomatoes in wet years like this. I control their irrigation with drip tape, which lets out a controlled flow of water to avoid overwatering and cracked fruit. It’s a lot of pampering, but the end result is sure worth it!

Finally, we have our first cabbage this week. This variety is “Caraflex,” a green offering with a pointed, almost triangular top. Cabbage keeps well in the fridge for a couple weeks. We do have a red variety that has the more traditional shape, and it should be ready in a couple weeks.

Blue Moon Salad

Source: From Asparagus to Zucchini 3rd ed.

• 2 c. finely diced celery
• ½ c. dried cherries
• ½ c. crumbled bleu cheese
• 1 ½ TB lemon juice
• 1-2 TB olive oil
• salt and pepper
• 4 c. shredded cabbage

1. Combine celery, dried cherries, and bleu cheese in a bowl.  Add lemon juice, olive oil, salt and pepper to taste.
2. Toss gently. Serve on small mounds of cabbage.

Serves 4-6

Coming up

 We are expecting broccolini, lettuce, carrots, summer squash, cucumbers, sweet onions, tomatoes, and cherry tomatoes.