2023 Extended Season Week 5 of 32

Happy Memorial Day weekend! We are grateful to those who made the ultimate sacrifice for us.

I'm not going to lie, this has been one of the hardest seasons in recent years for us to come up with a list of produce every week. Crops are progressing incredibly slow and the weather isn't helping. This week there are two new additions to the small shares, but you'll definitely notice some repeats. Normally by week 5 of the program it's smooth sailing, but we're feeling like we're back at week 1 every week!

The reason we're struggling to piece the list together is because we've worked our way through the greenhouse produce and we're transitioning to the field, but because the weather has been so behind this spring, it's slim pickings. Hopefully large share members don't mind another helping of spinach. We know it's been repeated a lot but it's one of the most popular items we grow and it's winding down until the fall.

This week, you're receiving these beautiful mustard greens. This is one of my absolute favorite greens because it truly has a unique mustard kick. I make an Asian pork soup with them that is phenomenal. Measure with your heart for this: brown ground pork with garlic, leeks and mushrooms and a shake of crushed red pepper in sesame oil. Add 8 cups of beef broth and simmer for about half an hour. At the end, turn off the heat and add in chopped mustard greens and they'll wilt down. Serve the soup over rice noodles that you cook separately.

Felicia was hard at work transplanting more seedlings for our sale after last weekend. We put together enough for one more round, which you'll find out front. More of everything is available: tomatoes, cukes, eggplant, peppers, herbs, beans, lettuce, squash, and zucchini. After this week, I'm not sure what will remain.

We're still hard at work transplanting our own seedlings. Here's Ethan and Eric planting on Wednesday. We finished celeriac, Swiss chard, and more lettuce this week.

Felicia and Randy sampled the honeyberries this week!

Look how beautiful they are! Randy said they were slightly underripe and tart but that they've got a super unique flavor. We most likely won't have enough to share this year, but fingers crossed for future years!

Check out these beautiful chamomile flowers! We have a special comb that harvests them from the plant. You dry them and steep them in boiling water to make your own tea. We'll be harvesting more this week if you're interested.

To wrap up the newsletter this week, I leave you with some beautiful shots from around the farm. We hope you're enjoying a relaxing long weekend!

Cabbage family crops.

Our happy place!

Lettuce at Booth Hill.

Onions at Booth Hill.

Parsley in the foreground, peas in the background (and greenhouse tomatoes in the greenhouse).

In Your Share (Listed approximately from shortest shelf life to longest)

Large:

• 1 bunch of radishes

• 2 bunches of spinach

• 1 bunch of mustard greens

• 1 bunch of Tokyo bekana

• 1 bunch of Swiss chard OR kale (farmer's choice based on availability)

• 1 head of bok choy

• 1 bunch of rosemary

Small:

• 1 bunch of radishes

• 1 bunch of mustard greens

• 1 bunch of Tokyo bekana

• 1 bunch of Swiss chard OR kale (farmer's choice based on availability)

• 1 head of bok choy

Caring For Your Share (All of this information, plus long-term storage info, can also be found in our Vegetable Library of Resources).

• Store bok choy in a plastic bag in the crisper drawer of your fridge. Wash and pat dry when ready to use (within the week).

• Wrap rosemary in a damp paper towel and place it in a plastic bag in the fridge. It will last a week or two.

• Remove the greens from the radishes and store them in separate plastic bags. Wash and eat the greens within a few days; the roots will keep for a couple of weeks if stored properly.

• Store mustard greens, chard, kale, spinach, and Tokyo bekana in a plastic bag in the crisper drawer of your fridge. Or, trim the ends and store it in a glass of water, like a bouquet. Wash when ready to use (within the week).

The LGF Cooking Club (Recipes to try in addition to those in the Library of Resources!)

• Thank you, Kate for sharing this trend alert in our Facebook group! Let's try it! Radishes with Butter is the Snack of the Summer

• Grilled Flank Steak with Mustard Greens

• Vietnamese Mustard Green Soup with Shrimp Balls

• Mustard Greens and Ham with Toasted Couscous

• Bucatini with Radishes, Bacon, and Greens

• 10 Minute Lemon Garlic Sauteed Bok Choy

• Asian Chicken and Bok Choy Salad (mix in your Tokyo bekana!)

• Garlic Bread with Chard (or kale!)

• Swiss Chard and White Bean Bread Salad

• Cast Iron Baked Eggs, Kale, and Potatoes (fresh rosemary!)

Large Share Additional Items:

• Lemon-Lime-Rosemary Punch

• Creamy Dijon Rosemary Chicken

• Three Cheese Pesto Spinach Flatbread Pizza

How to Change Your Pickup Day

• If you need to skip your share for the week, or change your pickup day, you must provide us with 48 hours notice since we pack shares the day before pickup. Once your share has been harvested and packed, we can not cancel your pickup.

• For Tuesday pickups being changed, we need to know by Sunday. Wednesday pickups, we need to know by Monday. Saturday pickups, we need to know by Thursday. You have the option to choose another of those pickup days: Tuesday, Wednesday, or Saturday. Or, you can skip a pickup and double the following week.

• If you miss your pickup, we will hold your share for 24 hours after your pickup day (Monday for Saturday members), and then it will be donated to a local food pantry. With more members than ever before, we don't have the cooler space to hold onto shares longer than this. This is a great option if you accidentally miss your pickup - just come the next day.