2019: Week 5

Welcome to week 5! Although the seasons vary from year to year, week 5 is almost always the introduction of “solid food” (as opposed to baby greens and roots). So welcome to the club, zucchini and summer squash! This is the first of a lot to come, and right behind it will be cucumbers, followed by eggplant, peppers, and tomatoes in July. While we just started picking zucchini within the last week, there are already four successions of it out in the field, and our fifth will go in the ground this week. Over the last decade of farming we’ve tried to pinpoint the correct timing for succession plantings for many crops: zucchini (8-10 rounds), lettuce (15 rounds), tomatoes (5 rounds), baby greens (about 20 rounds) in an effort of have a constant supply of new, fresh, healthy plants and fruits, without being buried by excessive abundance at any given time. We’ve gotten better at it, but this is hard to do. There are good and bad years for each of our crops (due to threats like pests, disease, and weed pressure) and generally good and poor growing years because of weather conditions. Since so many variables are out of our control and every season, from weather to new food trends and evolving customer demand, we pay close attention and try to pivot as best we can in the moment, while always making notes for how we can improve in the next season based on what our members like and how our good our field timing is.

But for now, we’re loving living in the moment of this herbaceous box! (I was just in the box-packing room and the combination of basil, cilantro, and leeks smells incredible!) We hope you enjoy!

This week’s box:

  • Zucchini/Summer Squash

  • Leeks

  • Swiss Chard

  • Cilantro

  • Basil

  • Mizuna (Asian salad and saute green)

  • Bok Choy

  • Choose between our Spicy Salad (our house mesclun mix) or Baby Lettuce

  • Romaine Lettuce

Optional Items:

  • Spinach

  • Garlic Scapes

  • Kohlrabi

  • Kale

  • Pea shoots with beautiful edible pea flowers

This week’s cheese share: Mozzarella from Villa Italian Specialties

This week’s bread share: Sourdough from Carissa’s Bakery

Recipes:
Summer squash, spinach, and leek gratin (try with any cooking green!)

Spicy Cavatelli with leeks and zucchini

Simple mizuna salad

Swiss chard with garlic and basil (use garlic scapes instead of cured garlic!)

Stir-Fried Bok Choy and Mizuna