Week #1 Saturday, June 9 – Tuesday, June 12
Downloadable pdf for printing
In your bag
Green & Red Leaf Lettuce, Chinese cabbage
Spinach, Arugula, Fennel, Garlic scapes
Cheriette Radishes, Bok Choy, Scallions
Stir-fried Bok Choy with Garlic, Ginger and Scallions
Ravioli with Arugula and Pecorino
All vegetables from Spring Hill will need to be washed. We rinse just about everything here, but you’ll want to wash your vegetables before eating.
Also note: We can reuse the rubber bands that come with your vegetables – just return them with your bag. We do NOT want other rubber bands – just ones from the farm please!
We’ll have more lettuce next week, some Red Russian kale, radishes, beets and green garlic, more scapes and scallions too!
Going to be out of town? Donate your share!
If you’re going to be out of town or otherwise unable to pick-up your share, you have the option of donating it. You’ll just need to contact the farm at least two days before your pick-up and we’ll make sure it gets delivered to the proper site.
Thanks to Robin Schow, members who pick-up on Tuesdays can donate their share to the Glendale Food Shelf. We are in the process of firming up a Saturday site and will let you know when that happens.
Harvest/Delivery Day Needs
We have several harvest/delivery openings in June and early July. Please contact Michele Gersich at 612-378-0380 or email@example.com to sign-up!
Saturday, June 23rd, need 1
Tuesday, June 26th , need 1
Saturday, June 30th , need 3 Saturday, July 7th, need 1
Welcome and welcome back!
It’s good to start harvesting these vegetables we’ve been tending – and it’s even better to eat them! Things are off to a good start for the most part. In some cases we were able to get things in a little earlier than normal so in many ways the garden is more settled at this point than other years. Tomatoes, potatoes, onions, cucumbers and zucchini are all doing well. Most of the greens look very healthy. Spinach has been one of our big disappointments and we can attribute that directly to the weather. Spinach does well in cool weather with steady moisture. That’s exactly what we haven’t had. Our first planting germinated well but after that, it’s been quite spotty and, in fact, this will be our only week of spinach. Thankfully we have quite a variety of other greens in the field. They include Red Russian and Toscano kale, collards, arugula, chard and plenty of lettuce.
We’re looking forward to seeing what this season brings, to meeting new members and catching up with old friends. If you have any questions or concerns along the way, please let us know.
Tip from “Cooking Fresh” for storing salad greens: Soak the greens in very cold water for 15-30 minutes to replenish water lost since harvesting, and then spin them dry. Wrap them loosely in dry paper towels, and put them in a zip-top plastic bag. Partially seal the bag, gently squeeze out as much air as possible without crushing the greens, and then finish sealing the bag. Store the greens in your refrigerator’s produce bin.
Spring Hill Events 2012
Sunday, Sept. 30th Fall Work Day Saturday, Nov. 3rd Harvest Dinner
Next Week’s Harvesters
Saturday, June 16th – Melissa Partin & Brian Martinson, Lyn Rabinovitch & John Saxhaug, Vinay Gidwani & Divya Karan, Betsy Parrell & Andrew Urch Tuesday, June– 19th – Ann Kragenbring, Bernadette Knaeble, Hermann Weinlick, Susan Hoch