The beautiful range of weather continued this week, with a direct impact on the veggies in your share.  It thrills us to be able to give things other than greens (though, of course, we love the greens) this early in the season, and we hope you enjoy it all.  This is our first full season with a ‘caterpillar tunnel’ (or port-a-hoopie) — essentially a low, relatively easily constructed and lower priced hoophouse.  The summer squash we planted in the caterpillar has started to produce fruit a full two weeks earlier last year’s field squash plants, and we hope they will be producing enough give them to you in the next few weeks.  Summer is really here, in my mind, when the zucchini arrives!

Hanni and Erin seedling fall vegetables under the big maple, with Margo pulling a wagon up the driveway full of more seeding supplies.

Our crew continues to do an awesome job, making even the harvest days just zoom by, even though we are harvesting, washing and packing more than ever before.  Erin had to return home to CT this week since farmwork was not helping a back injury heal.  We thank her for her enthusiasm and the effort she gave to the farm while she was here.

As for this week’s veggies, a couple of things to keep in mind:  we learned to love collards only after we realized that they need to cook far longer than the other bunching greens such as kale and chard.  In our favorite cooking method, (the simple recipe below), we simmer them for a good 45 minutes.  Another item that may be unfamiliar to you, the little bag of pea shoots, are delicious chopped up in a salad, sautéed as a side, or thrown into a stir-fry.

Have a great week, and enjoy your meals!

– Reba and the HCF crew

Pick-Your-Own Herbs
Our members are always welcome to come to the farm for pick-your-own perennial herbs.  Thyme, Tarragon, Sage, Rosemary, Chives, Oregano, Mint and Lavender are available, when in season.  Just let us know the first time you plan to come and we’ll show you where everything is and how to harvest it.  Then you’re welcome to come back and pick the herbs as you need them.

Week 2 veggies:  Mesclun Mix, Collard Greens, Broccoli, Cauliflower, Radishes, Pea Shoots, Lettuce Head

This week’s recipes:  Roasted Broccoli with Garlic and Red Pepper, Cauliflower with Olives and Bread Crumbs, Shannon’s Simple & Delicious Collard Greens