Spring 2019 Week 5 (May 7th)


Lettuce (x2), curly leaf kale, spinach, collard greens, Korean daikon, Chinese broccoli, asparagus, napa cabbage, fennel, bok choy, shallots, garlic, beets, onion, sunchokes, yukon gold potatoes.


Spring 2019 Week 2 (April 16th)


Carrots, leek, asparagus (x3!), potatoes, salad mix, baby green mix (spinach, chard, arugula), swiss chard, curly leaf kale, turnip greens, sorrel, onions (flat of Italy), radishes, broccoli, garlic.

These unique onions are especially good roasted. The handful of sorrel is perfect for this yogurts sauce that you could eat with roasted asparagus and/or potatoes.  Oh, and the following recipe is one of the more delicious things I’ve ever had, I’m going to make it for easter breakfast: