This week we included some large cabbage heads that actually overwintered in our high tunnel and have been growing since December. THey were never sprayed with any pesticides, and we gave them a rinse, but you may find a caterpillar within the first few leaves, which you can just rinse off rather than wasting those leaves. The white onions also overwintered, which lead some of them to send up a flowering stalk in the center of the bulb. The stalk is edible, and has great flavor, but it is more fibrous than the rest of the onion, so you would want to finely chop it, or cook it until it softens. Our summer vegetables are sizing up, and we hope to include tomatoes, summer squash, and beans in the next few weeks. Have a great week!.

Coleslaw with Radishes

Finely chop 4 cups cabbage, about 1/2 to 1 head of cabbage. Finely chop 1 cup of carrots and thinly slice all of the radishes.

To make dressing 3/4 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp honey, 1 tsp salt, and a 1/2 tsp pepper.

Combine cabbage, radishes, and carrots in a large bowl with dressing. Add 2 Tbsp sunflower seeds. Stir to combine.


Sauteed Beet Greens

Roughly chop 1 bunch of beet greens and finely chop the beet green stems.

Bring 2 Tbsp cooking oil (olive, canola, or other) to medium high heat. Add all the garlic scapes minced, finely chopped, and saute for 45 seconds until fragrant. Add the stems and saute another 2 to 5 minutes, then add greens and saute until tender, 2-3 minutes. Add 2 Tbsp apple cider vinegar, and stir to coat greens. Serve warm.



Dice 1/2 cup onions, and 1/2 cup diced carrot. 1/2 cup finely chopped celery. cube 3 potatoes Dice all of the beets. cook 1 cup of white beans

Add 2 tbsp of olive oil to a large stockpot over medium high heat. Add 1 lb ground pork and saute until pork is cooked through. Add the diced onion, carrot, and celery greens, and saute for about 5 minutes.

Chop half of cabbage, about 1-2 cups. Add white beans, and all the beets diced to the soup. Add 1-2 tsp salt and 2 bay leaves.

Add enough water to cover all vegetables, about 10-14 cups. Bring soup to a boil, reduce heat and cook for 25-30 minutes, or until potatoes and beets are cooked through. Lightly beat 2 eggs and add to soup. Remove bay leaves, and serve soup with a dollop of sour cream or mayonnaise.


balsamic vinaigrette Dressing

To make balsamic vinaigrette- combine 3/4 cup olive oil, 1/4 cup balsamic vinegar, 2 Tbsp honey, 1 Tbsp dijon mustard, 1/2 tsp salt, 1/2 tsp black pepper, and 1 clove minced garlic.

Dress salad with balsamic vinaigrette, and additional fixings as desired.


Creamy Vinaigrette

To make dressing combine 3 tbsp olive oil, 3 tbsp mayonnaise, 2 tbsp sherry (or white wine) vinegar, 1/2 tsp dijon mustard, 1 clove garlic (finely minced) or 1/2 tsp garlic powder, 1/2 tsp salt, 1/2 tsp pepper. Add more mayonnaise if dressing is too tart, though once it's on the salad the flavors are more balanced


The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.

Coleslaw with Radishes Sauteed Beet Greens Borscht balsamic vinaigrette Dressing Creamy Vinaigrette
cabbage 1/2 1-2 cups
white onions 1/2 cup
garlic scapes all
radishes all
beets all greens all roots
lettuce mix 1/2 1/2
Coleslaw with Radishes Sauteed Beet Greens Borscht balsamic vinaigrette Dressing Creamy Vinaigrette
carrots 1 cup 1/2 cup
mayonnaise 3/4cups
apple cider vinegar 2 Tbsp 2 Tbsp
honey 1 Tbsp 2 Tbsp
sunflower seeds 2 Tbsp
cooking oi 2 Tbsp
celery 1/2 cup
white beans 1 cup
olive oil 2 Tbsp 3/4 cup 3 tbsp
ground pork 1 lb
bay leaves 2
potatoes 3
eggs 2
balsamic vinegar, 1/4 cup
dijon mustard 1 Tbsp 1/2 tsp
garlic 1 clove 1 clove
mayonnaise 3 tbsp
sherry vinegar 2 tbsp
garlic powder 1/2 tsp