Harvest Update
By Farmer Andy
The first month of CSA harvests has already come and gone. As usual, we've had a lot of greens with a few other spring crops thrown in. Now as we move into summer, you'll find the mix changing with more squashes, cucumbers and nightshades coming soon.
Lettuce has been one of the hits of the season. We started off with a bang, offering two large heads per unit which should be enough to satisfy your salad cravings all week long! Also in the mix are kale, salad turnips, broccoli, bok choi, garlic scapes, and swiss chard. My favorite of the season are the mixed greens. These are a mix of mild to spicy mustard greens, usually with tatsoi and baby bok choi leaves thrown in. Delicious and satisfying all in one! Also, a nutritionist once approached me at our Clark Park market stand and informed me that these baby leaves are the most nutritious of all vegetables. One final note - the farmers have informed me that the collard greens are not exactly flying off the shelves. Don't be afraid of these folks, they are fabulous! Boil them first then sautee with garlic, onions, peppers or other vegetables. Or cook them with bacon or pork.
The u-pick crops got off to a slow start, partially due to disease and weather conditions. The early spring caused the strawberries to bear in mid-May before the main season even began. Now we have peas, beans just starting and blueberries. Look for more beans soon and the blackberries are looking to have a strong showing. After that, cherry tomatoes will fill the quarts. Unfortunately, most of our raspberries were lost to cane blight and we'll look to replant for future seasons.
In addition to the summer squash, zucchini and cucumbers that just started coming in, you can look forward to eggplant soon and a small dose of hoophouse tomatoes. Also, in the coming weeks, we'll start digging carrots and pulling beets. Celery and bulb fennel are also right around the corner, followed by our main crop of tomatoes, a wide variety of peppers and basil. Lettuce will continue throughout the summer with some offerings of swiss chard.
Finally, the flowers are just starting and there will be more available each week for picking.
So look forward to some new offerings in your share as we welcome summer!
Cooking Asian Green with Kathy D'Addario 
Canning and Pickling with Marisa McClellan