In your boxes      
We are pretty excited about your boxes this week, and we hope you are too.  Despite the fact that some of our summer crops are way behind schedule, as documented above, late May is a time of abundance and this year is no different.
Everyone gets a full pound of Cherries this week, as harvest in the orchard reaches its full stride -- despite some damage from last week's rain.  Cool weather is keeping the harvest slow and steady, which makes for a longer season, although the cherries are not quite as flavorful as we like.
  The cold spring has also really stunted our early Summer Squash fields, and is keeping a lid on production.  Medium and Large boxes got some this week; next week it will be in the Small boxes.  You may get either Green Zukes, Gold Zucchini or the yellow pattypan Sunburst in your box.
   The weather's been perfect for Peas, especially the Sugar Snaps, which are in all the boxes today.  But we've also finally gotten enough English Shelling Peas to include a pound in the Medium boxes this week.  If you can't tell which is which, remember the "Snap Test":  grab one pea from the bag and try to snap it with your fingers.  If it doesn't break in two pieces, it's a sheller.
  Strawberries are simply amazing this week.  I ate one yesterday and I couldn't believe that someone hadn't injected it with honey.  Nonetheless, with so many other great crops coming in, there's only room for one basket in your boxes today.  Luckily for berry fans, we are still offering half flats for sale (see item on the left).
  Spinach in your boxes today is tender and mild, but I wouldn't call it "Baby".  It was too small to pick last week, and then it shot up over the weekend.  It is delicious quicky sauteed or wilted (as in the recipe below) but it will also still be fine in a salad.
    You might notice the word "Peaches" on the list above, with an (L) next to it.  That's right, we have begun harvesting our earliest varieties of peaches -- about two weeks late.  The crop is small and they are ripening slowly, but we hope to have enough next week to get some to more of you.  There will be a full newsletter devoted to the 2011 peach crop at some point in the future.  Hint:  it's not a happy story.
  
  
   

Size up for Spring 
    Subscribers will probably notice their boxes being noticeably lighter now.  Many of the labor-intensive crops we're harvesting now  -- strawberries, peas, cherries -- have relatively high values.  That means it takes fewer items, weighing less, to fill up the boxes.
    Small boxes are probably the most dramatically affected.  It doesn't take many berries and cherries reach the $14 value of Small box.  The spring Small boxes are full of fun items, but they won't make much of a meal.  We could almost call it the "Snack" box.
If you're finding this week's Small box tasty but less filling, you might want to invoke your inalienable right as a Terra Firma subscriber to switch sizes from one week to the next.  Check out what's in the Medium box today.  If it looks good to you, you can log onto you account and make the change for next week.
    If you're getting a Medium box, you can upsize to a Large.  Alternately, anyone can add a second box of any size to their delivery for the week.
  
  

Recipe -- Thai-style vegetable Salad.
This is a very adaptable recipe, generally called "La'ap".  If you've never made it before, you might be suspicious of the dressing.  You can make a more filling version of this by sauteing crumbled tofu or ground chicken and adding to the salad, but it will need more dressing.
Combine 3 T. Thai fish sauce and lime juice, then mix in 1 t. brown sugar and 1/4 t. crushed hot pepper (optional).
Slice a spring onion very finely to make 1/2 C.(Optional).  Toss the onion in a bowl with the dressing.
Rinse and then chop cilantro leaves to make 1 C. Grate 2 summer squash and 2 carrots.  Add the three items to the bowl and toss.
Bring a large pot of water to a boil.
Rinse 4 C. spinach leaves and place in a colander..
Shuck 1 lb. English peas.  Boil for 2-3 minutes, until just tender.
Empty the peas and water into the colander with the spinach, slowly, making sure all the spinach gets wilted.
Drain the spinach/peas, and then squeeze as much water out as possible.
Add the spinach to the salad and toss.  Allow to sit for 10 minuets or longer, tossing a few more times.  Taste and add more lime juice or salt if necessary.
Toast 1/2 C. chopped almonds (or sesame seeds) and sprinkle over the salad before serving.