I hope you’re enjoying this year’s Sugar Snap Pea harvest, because our yield has more than doubled heading into our second week of harvest!  Be sure to scroll down through this week’s recipes and tips for ideas of how you might snack, dip, save or grill your Sugar Snaps (and then them in two different ways!) 

The crew just rolled in with a truckload of BEAUTIFUL freshly-harvested bunches of Kale, Collards, Swiss & Italian Chard, and they kicked off the week picking Sugar Snap Peas for the CSA. As a refresher, Snap Peas may look like an English shelling-type pea, but the pods are edible as a whole—no peeling necessary. They’re a great raw snack, but you can cook them if you’d prefer, chopped or whole with the tiny stem end removed. I don’t know about you, but I’m looking forward to snacking on sweet little cherries and peas as we work our way through the longest days of the year surrounding the Summer Solstice.

Salad Days are here again! A big bold round of Red Spring Onions and fresh Garlic are piled high for this week, along with Cilantro and a lovely mix of Lettuces for you to enjoy in salads, sandwiches and wraps. Heads of many shapes, colors, textures and size form a beautiful patchwork of colors out in the field that we’re stoked to harvest and share with you every Summer. The tiny lettuces and baby greens that comprise our beloved Salad Mix are hitting their stride in a big way this week, but the head lettuces are stunners in their own right. From luscious green and red Butterheads to ruffled batavian Summercrisp, tender green Oakleaf to stout-but-substantial Little Gem Romaines—they’re all variations on a theme that you’ll have a chance to enjoy from week to week. We harvest leafy green things early in the day to ensure that they cool adequately and stay as crisp as possible for as long as possible after harvest. This is one of the benefits of belonging to our CSA, and it is something that our customers marvel at every Summer when they take home our fresh greens and find that they last! Which is why I want to answer the million dollar question, which folks inevitably ask me or at least themselves every single year: What is the BEST way to keep my greens fresh for as long as possible in my refrigerator at home?