Those of you who live in the North part of town probably already know about the crazy storms that rolled through on Tuesday, but for those of you who just got rain it is probably news to you that we had quite a bit of hail at the farm. Hail takes no prisoners on a vegetable farm and this storm was no exception. We are unsure of the total damages at this point but please expect some delays in the next few weeks on specific items, namely lettuce. Things may look a bit different at the stand as well such as topped turnips, and frumpy beet greens, but at this point I think a lot of stuff will recover as long as we don't get another doozy. Thanks for your patience.

This week was supposed to be our last week for loose leaf greens until fall. And I suppose it still will be except that we didn't get the salad mix harvested before the aerial ice assault struck. The good news is that we managed to get the spinach and arugula cut and washed, so pick up some this week if you can because this will be the last week for them at the market until fall.

In other good news, the first allium will be at the market this week. Grilling onions are back for a few weeks and are a fun thing to add to almost every dish. No, you don't have to grill them just because they are nicknamed grilling onions, but they are great for kabobs or grilled on their own. They have a delicate flavor, similar to a green onion so I often use them to add a fresh flavor to the end of my dishes. Perhaps make some spring rolls with radishes, turnips and kohlrabi and add some grilling onions to the peanut dipping sauce. Or try a vegetable tabbouleh with fresh mint, grilling onions and diced cucumbers.

It is such a fun time of year to eat raw and an easy way to do that is to make some dipping sauces. Just slice up some farm veggies as an appetizer at your next dinner party and put out a spread of things like tahini garlic sauce, homemade hummus, or pesto and let folks try a little bit of everything. You can sneak the leftovers (if there are any) into your kids lunch box the next day.

Just a few storage tips for those of you new to the farm. When storing roots, be sure to take the tops off and put the roots (and greens if you would like to eat them), in a plastic bag in your fridge. The tops will act like a wick and take the moisture out of the root over time. Speaking of plastic bags, the best way to store most farm produce is in a plastic bag in your fridge.

Katy

This Week's Harvest

Kale

Collards

Chard

Spinach

Arugula

Kohlrabi

Radishes

Turnips

Zucchini

Cucumbers

Broccoli

Cauliflower

Grilling onions

Sugar Snap Peas

Beets

Farmer's Journal

This Week's Harvest