We Greens love eating and growing Greens of all kinds, and I know that it can feel a bit overwhelming, if not intimidating, when fresh greens start to take over your fridge and table. Because of this, we experiment with many varieties, sizes and colors throughout the year, and this week, we’ve got some CUTE Little Gem Lettuces on the harvest list. Little Gems are smaller, squattier heads of lettuce that have a nice little heart to them. And since the Lettuces aren’t gargantuan, we’re dipping into our big beds of assorted bunching greens this week for the CSA too. We grow several delicious options for eaters to choose from, so to help you decipher and make the most of them in the season ahead, I’m reprising a little “Field Guide” of sorts to introduce you to our lineup, with a whole lot of helpful links scattered throughout.

Ok, now it REALLY feels like Summer. Just as I hope for every year, Zucchini and Summer Squash have come on just in time for holiday weekend grilling, and so have the Fava Beans! We love growing and eating fresh Fava Beans, and it seems like they only get more and more popular among our customer base with every year. Fresh beans are such a fleeting treat, and if you're new to the world of Fava Beans, be sure to check out the tips in the recipe section below for some ideas for putting yours to use. And if you're looking for a way to enjoy them without the fuss (or the stove), and impress your family grill-side this week, you can grill the pods whole, let them cool a bit, and then pop them out casually to enjoy them as a savory snack. Every year, Hazel and I spend an evening or two yapping on the porch, pulling big broad beans out of their pods and skins before cooking them into our dinner (usually pasta at that point). Yes, the shelling process takes a bit of extra work, but an opportunity to slow down and pass the time together is beyond worth it, especially since she’s old enough to work gainfully in the Farmstand and tell you how much she loves Fava Beans herself!

The crew has a whole lot to be proud of this week! Mia, Kelly and Claire set the harvest in motion this morning, bundling up the first round of Red Radishes and Red Scallions (which can be used like green onions). We’ll have another round of those AMAZING Organic Red Sweet Cherries for you all this week too! It is the least we can do to offset all of the green stuff that has been coming on strong this month.