2019: Week 6

Welcome to the official start of summer! The plants are really taking off after all of this rain followed by some of the truly warm days we’ve had, which means the weeds are thriving, too. We’ve learned (the hard way) that weed pressure that doesn’t look “that bad” can get out of control in just a few days. This time of year we start to find ourselves pinched by our to-do list: harvesting every morning, and spending our afternoons weeding, transplanting, trellising, and staying on top of our greenhouse seeding. It’s easy to fall behind, so we’d love your help to keep everything in check in the fields! Stay tuned for an invite to a volunteer day within the next week (and again in July)! We’ll have a variety of projects set up that any skill and energy level can assist us with (from pounding in tomato stakes to hand-weeding and mulching).

We hope you enjoy this week’s box! Remember to scroll back to Week 4 for suggestions of how best to eat your greens.

This week’s box:

  • Zucchini/Summer Squash

  • Parsley

  • Basil

  • Italian Kale

  • Lettuce

  • Beets

  • Frisée

  • Napa Cabbage

Optional Items:

  • Lettuce

  • Garlic Scapes

  • Baby Lettuce Mix

  • Kale

  • Cilantro

Open in U-Pick

  • Sugar Snap Peas

This week’s cheese share: Sigit from Mecox Bay Dairy (gruyere style cheese)

This week’s bread share: Carissa’s Honey Oat Loaf

Recipes:

Grilled Summer Squash with Chimichurri

Try grilling napa cabbage!

Frisée and roasted beet salad