Suddenly this week, everywhere I look is a lush green. The brown spaces in the fields are giving way to the canopy of crop cover. It is amazing to see the huge variety of color from light lime green of the ditch grasses to the deep blue green of leek and garlic. The potatoes have gone from being “down in the trench” to being up on the ridge of the hill. All of this green is accented with the light pink and white of blossoms unfolding. John went through all the rows this week with the hiller to pile up dirt around the plants to keep the tubers covered and out of the sun so they don’t turn green as they develop.

This week in your share….

  • Lettuce –Green Romaine this week
  • Red Radishes
  • Scallions/Green Onions
  • Green Kohlrabi –just like the purple, only green instead šŸ™‚
  • TurnipsĀ 
  • Kale –try the recipe for the Ribollita from the link listed below
  • Beets –the first of the season

Full share will also receiveRhubarbthis week – if you don’t want to use it now, just wash, chop and freeze for later. Make some rhubarb sauce, or add it to your favorite fruit and make some jam.

Rhubarb CakeĀ (from my mom)

1/2 c. butter

1 1/2 c. sugar (part white/part brown)

1 egg

1 c. sour milk or buttermilk

2 c. flour

1 tsp soda

1/4 tsp. salt

2 c. rhubarb- diced

Cream the sugar and butter, mix in the egg, mix dry ingredients together and add alternately with the milk. Stir in the rhubarb. Pour batter into 9×13 pan and top with 1/2 c. sugar and some cinnamon. Bake @ 325 for 35-40 minutes.

Ribollita – keep this in the fridge to serve with salad for a satisfying meal.

Tip: the ribollita recipe calls for cabbage and swiss chard – feel free to use the kohlrabi and beet leaves as substitutes. Also, use your shallots for the onion.

Have a great week!

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