Monday, June 28, 2010

RECIPE: Spicy Kohlrabi Stew with Tomatoes

From World Vegetarian
Serves 4 to 6

2 pounds kohlrabi heads (about 6 good-sized ones, weight without leaves)
2 tablespoons peanut or canola oil
½ teaspoon whole cumin seeds
Generous pinch of asafetida (see note)
1 to 4 dried hot red chiles (according to desired heat)
5 medium tomatoes, peeled and finely chopped, or 3-4 medium canned tomatoes, finely chopped, plus ½ cup liquid from the can
¼ teaspoon ground turmeric
3/4 teaspoon salt
¼ teaspoon sugar (if the tomatoes are sour)

1. Cut off about 1/8 of each kohlrabi at the bottom end. This end is fairly coarse. Peel the rest and cut into chunky quarters just as you would quarter an apple.

2. Put the oil in a medium pan and set over medium-high heat. When hot, put in the cumin seeds. A second later, put in the asafetida (if using) and the red chiles. Stir briefly until the chiles turn dark, a matter of seconds.

3. Now put in the kohlrabi (and garlic, if using). Stir once or twice and quickly put in the tomatoes, turmeric, ¾ cup of water, salt, and sugar. Stir and bring to a boil. Cover, turn the heat down to low, and simmer very gently for 30-35 minutes, or until the kohlrabi is tender (pierce with a tip of a knife – it should go in easily).

4. Remove the red chiles before serving.

NOTE: You may substitute 1-2 cloves of finely chopped garlic for the asafetida if you wish, putting it into the oil at exactly the same time as the quartered kohlrabi.

Submitted by Lisa Bretherick

RECIPE: Turnip and Leek Gratin with Blue Cheese

From Vegetarian Cooking for Everyone
Serves 4 modestly

1 garlic clove and butter for the dish
1 cup half-and-half
6 thyme sprigs
1 bay leaf
3 large leeks, white parts only, cut into 1/4 inch rounds
1 1/2 pounds turnips, sliced into 1/4 inch rounds or half rounds
2 oz blue cheese, crumbled

1. Preheat the oven to 375 degrees. Rub a 2 quart gratin dish with the garlic, then with butter.

2. Heat the half-and-half with the remains of the garlic, 2 sprigs of thyme, and the bay leaf. When it’s close to boiling, turn off the heat and set aside.

3. Cook the leeks in 2 quarts of boiling salted water for 2 minutes. Scoop them out and put them in a bowl. Add the turnips to the water and cook for 4 minutes, then drain.

4. Layer the vegetables in the dish, intersperse the remaining thyme sprigs among them, season lightly with salt and pepper, and add the blue cheese. Pour the half-and-half through a strainer over the top.

5. Bake, uncovered, until the cream is absorbed and the top is browned, about 30 minutes.

Ann’s note: I used the scallions from our share in place of the leeks.
Submitted by Ann Tilley

RECIPE: Easy Green Enchiladas

From Preserving Summer’s Bounty
Serves 4

2 cups shredded kale, Swiss chard or a combination of the two
1/2 cup minced scallions
2 tablespoons olive oil
8 corn tortillas
1 cup shredded low-fat Monterey Jack cheese
1 cup salsa

1. Over medium heat, sauté the greens and scallions in a frying pan with 1 tablespoon of the olive oil for 5 minutes or until tender.

2. Divide the mixture among the tortillas. Top with the cheese. Roll up each tortilla to enclose the filling.

3. Clean the skillet and re-warm it over medium heat. Add the remaining 1 tablespoon oil. Place enchiladas, seam side down, in the pan. Let brown for several minutes on each side. Add the salsa. Cover the pan, reduce heat to low, and simmer for 5 minutes, basting frequently.

RECIPE: Kale Salad

kale leaves, stems removed, finely chopped,
2 beets, cooked (but not overcooked) chopped into small cubes,
3 small carrots, grated,
1 small red onion, thinly sliced (optional)

Combine and toss with dressing made out of oregano, fresh lemon juice, apple cider vinegar, extra virgin olive oil, and salt

Sunday, June 27, 2010

ADVOCACY: Facebook

Chubby Bunny is now on Facebook! Our page will keep you up-to-date on the latest Chubby Bunny news and events, recipes, and photos, as well as other happenings in the NYC local foodie community. Become a fan here:

If you're staying in the City this 4th of July weekend, check out this overnight event from Slow Food NYC: A pig roast, a farm visit, live music, and sleeping under the stars...All without leaving NYC! 

FARM NEWS: 6.28.10

Here is a little snapshot of harvest morning. Just what does it take to get the veggies to you? For 22 weeks we go through the thrice weekly routine of harvesting. The crew gathers at the farm for a 6:30 start. Clad in their wellies and rainpants (necessary for dewy mornings and veg washing) and fueled by strong coffee they head out into the fields. The first items harvested are always the tender greens - lettuce, chard, dandelion, etc. These crops need to get harvested and cooled down before the day's heat can get into them. Next are the bulky items like turnips, radishes, cabbages etc. Each crop is harvested into bins, loaded up on the trailer and every one hops on to head for the next crop.  When the trailer is full the crew heads  back to the packing shed where the items will be washed. Relatively clean greens go in the tub first and once they are finished the dirtier root crops can get dunked. Things like cabbages, summer squash and the like don't need to be washed, but are always carefully harvested into clean bins. Soon the harvest will start getting heavier with less emphasis on greens and more on bulky crops. This means we will be harvesting every day as it takes quite a bit of time to harvest the tomatoes, eggplants, zucchini etc. Once everything is clean it is packed up for drop off or brought upstairs to the barn for our local members.  We are usually done by 11 and the crew goes off to breakfast. Usually Dan will stay to tidy up any loose ends before he heads home for a quick snack.  

This week we'll be harvesting: scallions, lettuce, turnips, kohlrabi, kale, chard, peas, beets & more...

Monday, June 21, 2010

RECIPE: Marie’s Blueberry Tart

Here's one more recipe from the potluck that was requested.

From Luscious Berry Desserts by Lori Longbotham

Serves 8



1 ½ cups all-purpose flour

2 tablespoons granulated sugar

½ cup (1 stick) cold unsalted butter, cut into small pieces

1 large egg yolk

1 teaspoon vanilla extract

1 to 2 tablespoons ice water, if needed


¼ cup granulated sugar

2 tablespoons all-purpose flour

5 cups ripe blueberries, picked over

confectioners’ sugar for dusting


1. Preheat the oven to 425°F. Lightly butter an 11-inch fluted pan with a removable bottom.

2. To make the pastry: Pulse the flour and sugar in a food processor until well combined. With the motor running, add the butter through the feed tube. Stir together the egg yolk and vanilla in a small bowl. With the motor running, gradually add the egg mixture and pulse just until the dough comes together when a small bit is pressed between your fingers. If it seems too dry, add cold water a little at a time and pulse; the dough should be crumbly but not dry.

3. Transfer the dough to the tart pan. Press it evenly over the bottom and up the sides of the pan; the dough will look rough.

4. To make the filling: Stir together the sugar and the flour in a large bowl. Add half of the blueberries and toss to coat with the sugar mixture. Transfer the berries to the tart shell and top with any sugar mixture left in the bottom of the bowl.

5. Bake for 15 minutes. Reduce the oven temperature to 350°F and bake for 30 to 40 minutes longer, until the berries are bubbling and the pastry is golden brown. Halfway through the baking time, stir the berries and turn over any that have flour on them.

6. Transfer the tart to a wire rack and top with the remaining berries, pressing them gently into the hot berries. Let cool to room temperature.

7. To serve, dust the tart with confectioners’ sugar.

Sunday, June 20, 2010

RECIPE: Curried Potatoes Gratin

We don't have potatoes coming in the shares yet, but this is a recipe from the potluck that was much requested.

Courtesy of Chef Jean Christophe Novelli

4 large starchy potatoes (NOT waxy potatoes, use Idaho or New York Russets)
3 garlic cloves chopped
1 tbs mild curry powder
1 tsp ground cumin
2 sprigs fresh thyme
2 bay leaves
1/4 tsp freshly grated nutmeg
8 oz. mature cheese (Cheddar, Gruyere, Emmanthal, or Beufort work well)
3/4 pint (one and a half small containers) heavy cream (farm fresh if possible)
1/4 cup whole milk (again, farm fresh if possible)
Salt and freshly ground pepper to taste

1. Preheat oven to 320 F.
2. Add garlic, curry, cumin, thyme, bay leaves, nutmeg, and cheese to a large bowl.
2. Clean potatoes, making sure to scrub all dirt from them. You want to keep the skins on for this dish since there is a lot of starch and nutrients in the skin and underneath it, and the starch keeps the dish together well and adds to the consistency.
3. Slice potatoes thinly with either a mandolin or a knife. If using a mandolin, do it over the bowl you'll mix everything in so you can catch all of the starchy liquid that comes out of them. If using a knife, try to retain as much of the starchy liquid from the potatoes when cutting them as possible and add to the bowl.
4. Mix everything in the bowl so far. Add cream, milk, salt and pepper and mix again.
5. Add potato mixture to a buttered baking dish.
6. Bake for 45 to 60 minutes, or until you can poke a knife into it with little resistance. IF the cream begins to split, the oven is too hot so lower the heat by 20 degrees.

Submitted by Seth Burroughs

RECIPE: Garlic scape pesto, two ways

Recipe #1
  • 20 fresh garlic scapes
  • 2 cups Parmesan cheese, grated
  • 1 1/2 cups walnuts, almonds or hazelnuts (feel free to mix multiple types
  • 2 cups safflower oil (you can use sunflower oil or olive oil if you don’t have safflower available)
  • up 1/2 cup good white wine, optional and just to the consistency you like (you can use water – just to the consistency you prefer – if no wine is around or you don’t do alcohol)
  • Salt and pepper to taste
Add scapes, cheese and nuts to a food processor and begin to process while adding the safflower oil and wine a little at a time until you have reached desired thickness. Pesto can be served in a variety of consistencies, from very thick to rather thin, depending on preference. Add salt and pepper to taste. Toss with cooked pasta or use any other way you would use pesto. Can be frozen for up to 90 days.

Submitted by Jason Franklin

Recipe #2

1 cup grated Parmesan cheese
3 Tbsp. fresh lime or lemon juice
1/4 lb. scapes
1/2 cup olive oil
Salt to taste


Puree scapes and olive oil in a food processor until smooth. Stir in parmesan and lime or lemon juice and season to taste. Serve on bread, crackers or pasta.

Submitted by Laura Grund

RECIPE: Skate and Salad

From the New York Times Diner's Journal

Get a big handful of tender young salad leaves per person, perhaps a mixture including arugula, chard, mizuna, beet tops, frisée — whatever your local farmers’ market has, maybe including a few herbs like parsley, mint, chervil or tarragon and the odd edible flower. You want lots of flavor and impeccable freshness.

For each two portions, rinse and dry a heaping tablespoon of capers and, optionally, grate the zest of half a lemon. Have some sherry vinegar (or other wine vinegar), some chicken or veal stock and some delicious walnut oil or olive oil at the ready.

Get some tasty fish — skate is perfect, and mackerel or bluefish is nearly as good. Salt it, pepper it, flour it. Brown it well on one side in a little clarified butter or olive oil. Turn it over and finish cooking it; remove to a plate. Put the capers and lemon zest in the same pan and cook for half a minute; add a couple of tablespoons vinegar, reduce by half, then add about a quarter cup of stock. Reduce, again, by half. Finish with three tablespoons (eyeball this) of oil –let it bubble over high heat for just a moment to bring everything together. Taste — it should be rich and pleasantly acidic, and now is the time to adjust it if it isn’t right.

Spoon most of this hot salad dressing over the greens, and toss; they will wilt a little. Pile them onto plates, top with the fish and drizzle the remaining dressing and capers over all.

Submitted by Ann Tilley

RECIPE: Komatsuna with anchovy dressing

4 tbsp olive oil
2 anchovy filets or to taste
Juice from one lemon
Freshly grated parmesan cheese
12 komatsuna leaves

1. Macerate anchovy filets in olive oil (or, if in a hurry, finely chop anchovy filets and mash in olive oil)
2. Mix in lemon juice
3. Finely chop komatsuna leaves into thin strips
4. Toss with olive oil-lemon-anchovy dressing
5. Top with fresh parmesan

FARM NEWS 6.20.10

Hi folks,
First note, before the fun stuff: We need more shares, please help by spreading the word to your friends. Thanks to all who have done so. (Basically we have 250 shares and are hoping for 300).

Cody, Renee, Biz, and Dan are all out in the field this week transplanting brussels sprouts, trellissing tomatoes, hoeing fennel, cucumbers, chard, and romaine lettuce. We're also quite busy with harvests (three days of harvest for 250 shares and two farmers markets.) Bea, Baxter, and Tracy are back from a trip to Maine and are eager to work in the children's garden, (mostly hoeing), and farmer Dan is getting ready some land to plant the fall carrots.

Here's this week's harvest:
scallions, turnips, radishes, kohlrabi, arugula, garlic scapes, komatsuna, dandelion, spring cabbage, romaine, lemon balm or parsley or cilantro.

Cooking notes: With kohlrabi, do as you would with salad turnips, skinned and raw is OK, skinned and sauteed is fantasimo. With komatsuna, think bok choy stir fry. Finish with sesame oil and Ume Boshi vinegar. With garlic scapes, do as you would with garlic bulbs. Basically it's a universal food, like onions. With dandelion, fear not the bitter. Add bacon or butter and some sweet basalmic. We love dandelion with our kale or chard. Dandelion also goes well raw with the romaine. Should every bite be sweet, after all?

A note about arugula: maybe try wilting it in the final cooking of pasta or rice. This veg doesn't always have to go raw. Also basalmic on the arugula post wilt seems to enhance its goodness.
Be warned, these cooking notes are from Dan, whose expertise is more in the field, less in the kitchen.
Hope y'all are enjoying the early season bounty!
ps. attached is a pic of Tracy and Baxter, bringing home supper. Baxter, 17 months, born at home. Maybe check out the farmwifery blog to find out more...

Tuesday, June 15, 2010

RECIPE: Full Share Pesto

Contributed by Chubby Bunny Member Phyllis Jo Kubey

Garlic (to taste, I used 2-3 cloves)
Grated parmesan
Olive Oil
Mixture of pumpkin seeds, sunflower seeds, cashews
Salt to taste
Everything went into the food processor initially except for the olive oil and cheese. Add olive oil to desired consistency and then mix in cheese to taste (or it would be fine without it, too).
It sounds like a weird combination, but it was really good.

RECIPE: Chubby Veggie Sandwich

Contributed by Chubby Bunny Member Seth Burroughs

1 bunch radishes, cut in quarters lengthwise
1 bunch scallions or garlic scapes, roughly chopped
1 bunch dandelion greens*, mustard greens, or komatsuma, roughly chopped
1 garlic clove, crushed and chopped
2 anchovy fillets, finely chopped
1/4 tsp red pepper flakes
1/2 tbsp butter
1 tsp olive oil
1/2 cup grated cheddar cheese (feta would also work well)
2 slices of crusty bread per sandwich (baguette also works well)
Kosher salt
Fresh ground black pepper

1. Heat butter and olive oil in a sautee pan over medium heat until butter is melted
2. Add radishes. Let cook 5 minutes until lightly browned, and stir.
3. Add scallions (whites cut thin) and/or garlic scapes and cook for about 3 more minutes until wilted.
4. Add anchovy fillets, garlic clove, and red pepper flakes and sautee for approximately 30 seconds until anchovies dissipate into the oil.
5. Add the greens and sautee until just wilted, as well as salt and pepper to taste. Remove pan from the heat.
6. Meanwhile, add a sprinkling of cheese to the slices of bread and melt in a toaster oven or under the broiler in the oven.
7. Once melted, assemble the sandwich with two slices of bread and the greens/radish mixture inside.

(For an omnivorous version try adding sliced chicken, turkey, or sausage.)

* If using dandelion greens, trim the stems and boil in salted water for 5 minutes before sauteeing which will remove much of the bitter after-taste.

Sunday, June 13, 2010

RECIPE: Tunisian Soup with Chard and Egg Noodles

Adapted from Gourmet February 2009


1 teaspoon cumin seeds

1 1/2 lbs. Swiss chard, stems and center ribs chopped and leaves coarsely chopped (reserve separately)

1 medium red onion, chopped

2 large garlic cloves, minced

3 tbsp extra-virgin olive oil

2 tbsp tomato paste

10 cups chicken stock (homemade or store-bought)

2 tbsp harissa

1 tbsp fresh lemon juice

1 (19-ounces) can chickpeas, drained and rinsed

2 cups fine egg noodles


Toast cumin in a dry small heavy skillet (preferably cast-iron) over medium heat, stirring, until deeply fragrant and dark brown. Be careful not to burn the cumin seeds. Cool, then grind to a powder in a spice grinder, or with a mortar and pestle.

Heat a large Dutch oven over medium heat. Add oil. Once oil is warm, add chard stems, onion, garlic, and 1/2 tsp each of ground cumin and salt, and 1/4 tsp black pepper. Cook chard stems mixture, stirring occasionally, until beginning to brown, about 12 minutes. Add tomato paste. Cook, stirring, 2 minutes. Add stock, harissa, and lemon juice. Bring to a boil, then lower heat. Simmer, covered, for 30 minutes.

Add chard leaves, chickpeas, and noodles with 1/2 teaspoon salt and simmer, covered, until tender, about 7 minutes. Season to taste with additional s&p, if necessary.

Serve soup sprinkled with remaining cumin.

Submitted by Vicki Burr

RECIPE: Napa Cabbage Salad


1/2 cup slivered almonds

3 tablespoons vegetable oil

2 tablespoons rice vinegar

1 tablespoon soy sauce

1/2 teaspoon sugar

1 pound napa cabbage, chopped

2 scallions, thinly sliced

1/4 cup chopped cilantro

Freshly ground pepper


Preheat the oven to 350°. In a pie plate, bake the almonds for 5 minutes. Let cool. In a bowl, mix the oil, vinegar, soy sauce and sugar. Add the cabbage, scallions and cilantro and toss. Add the almonds and season with pepper. Toss again and serve.

RECIPE: Quick Marinated Radish Salad

Serves 2


  • 1 bunch elongated radishes (about 7-8), sliced
  • 1/4 medium onion, minced
  • small handful cilantro or mint (~1.5 tbsp chopped)
  • small handful parsley (~1.5 tbsp chopped)
  • 1 large lime (~2 tbsp juice)
  • 1/2 tablespoon extra virgin olive oil
  • salt and freshly ground pepper to taste


Toss onion and radishes together. Mix in lime juice and olive oil. Season to taste with salt and pepper. Add cilantro (or mint) and parsley. Toss everything together and leave it to sit at room temperature for at least an hour. Toss once more before serving. Eat immediately. Great served alongside grilled meats.

Submitted by Stephanie Leonard

RECIPE: Bitter Greens with Sweet Onions and Tart Cheese

from The Vegetable Dishes I Can’t Live Without by Mollie Katzen

Note: I recommend a combination of kale, escarole or chard, and mustard greens to collaborate with the pungent flavor of the cheese.


2 tbsp extra-virgin olive oil

3 cups sliced onion (a sweet variety, such as Vidalia, if available)

3 large bunches fresh greens, stemmed if necessary, and coarsely chopped (about 12 cups)

Salt, to taste

Up to 1 cup feta cheese or ricotta salata, crumbled

Freshly ground black pepper, to taste


1. Place a large, deep skillet over medium heat. After about a minute, add the olive oil and swirl to coat the pan. Add the onions and sauté over high heat for about 5 minutes. Reduce the heat to medium, cover the pan, and let the onions cook until very tender, about 10 more minutes.

2. Add the greens in batches, sprinkling very lightly with salt after each addition and turning them with tongs, bringing up the wilted ones from the bottom to the top of the pile.

3. When all the greens have wilted, stir in the cheese, and cook for just about 2 minutes longer.

4. Transfer to a platter and grind on a generous amount of black pepper. Serve hot or warm, on or next to pasta or grains, or by itself.

Submitted by Ann Tilley

Ann’s notes: This is one of our very favorite things to do with all the varieties of bitter greens we get from Chubby Bunny, plus it uses feta for those with the cheese share. Use caution salting the greens if you are using feta which can be quite salty. We have found this to be delicious using any kind of onions we have on hand including red onions.

FARM NEWS 6.13.10

The rain came right on schedule this week. Farmer Dan is a copious note taker and list maker, thus he creates a notebook that holds keys to the farm. So we know that rain came last year during the first week of CSA harvest. We can also take a peak into the notebook to find out what's on Dan's mind and what will be happening on the farm this week. Between harvests the crew will be direct seeding radishes, dill, cilantro, lettuce, arugula, beans and mustard greens. There is also greenhouse seeding for crops that we transplant: basil, cucumbers, zucchini, beets, rutabegas and turnips. There is also transplanting melons and more komatsuna as well as trellising tomatoes, applying soil amendments and lots of weeding.

To top it off on Monday afternoon we have our annnual CRAFT visit. CRAFT is the Collaborative Regional Alliance for Farmer Training. Dan and I participated in the original CRAFT program in Western Mass/Hudson Valley when we were apprenticing. And together with another CRAFT-alum and other local farmers we started a CRAFT program for our own apprentices here in Connecticut. Many small organic/sustainable farms rely on apprentice labor. Apprentices earn a small stipend and room (often quite rustic) & board (all the produce they can eat, plus other farm products - eggs, milk etc.) while they work and learn the craft of farming. We offer our apprentices the chance to see other types of farm operations through visits to the other CRAFT farms. The hosting farmer usually picks one topic to cover in depth and also leads a farm tour to demonstrate those practices. Tomorrow Dan will be discussing biointensive planting and drip irrigation. A potluck dinner follows where the apprentices can share experiences and each other's culinary offerings.
All in all another busy week!

This week's harvest: lettuce, radishes, salad turnips, garlic scapes, mustard greens, Swiss chard, Napa cabbage, cilantro

For more info about the farm and recipes check out

Monday, June 7, 2010

EVENTS: Annual Potluck Dinner

The events committee is ready to kick of the season with our annual Potluck dinner on June 15th immediately after pick-up at the church!!! You will be receiving an Evite shortly but start digging into your recipe box and come out to celebrate the beginning of the growing season with other Chubby Bunny members. If you are interested in joining the Events Committee please contact Stephanie at

A word about komatsuna

Komatsuna, which is in the same family as the turnip, is also called Japanese Mustard Spinach. It can be eaten raw or cooked, and can be substituted for spinach or baby bok choy in any of your favorite recipes.

If you want to enjoy it cooked, boiling and sautéing are common preparations, but you can steam it as well. If you are going to sauté it, just remember that (as with any such leafy green with a stalk) the stalks take longer to cook, so add them to the pan first. Once the stalks are tender, add the leaves at the last minute so they don’t get over cooked.

RECIPE: Arugula and Radish Salad

From Everyday Food July/August 2008

Serves 8

1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
Coarse salt and ground pepper
2 tablespoons olive oil
4 to 5 bunches arugula (1 1/4 pounds total; thick stems removed), washed well and dried
1 bunch radishes (8 ounces), sliced

In a large bowl, whisk together mustard and lemon juice; season with salt and pepper. Whisk in oil. (To store, refrigerate, up to 1 day.) Add arugula and radishes to bowl, and toss to coat. Serve salad immediately.

(Try adding in some sliced apple for a little sweetness)

RECIPE: Greek Country Salad

From Gourmet January 2001


For dressing

1 tablespoon fresh lemon juice

1/2 teaspoon salt

1 teaspoon honey

1/3 cup extra-virgin olive oil

For salad

1/2 lb escarole (preferably pale inner leaves), chopped (4 cups)*

1/4 lb tender young mustard greens, trimmed and finely chopped (2 cups)*

1/2 lb dandelion greens, tough stems discarded and leaves cut crosswise into 1/4-inch slices (2 cups)

2 oz baby spinach (2 cups)

1 cup watercress sprigs, trimmed

1/2 cup chopped fresh dill

1/4 cup fresh flat-leaf parsley

1/4 cup thinly sliced scallion


Make dressing:
Whisk together lemon juice, salt, and honey in a large salad bowl and add oil in a slow stream, whisking until blended.

Make salad:
Add salad ingredients to dressing and toss to coat. Season with salt and pepper.

(* Try substituting the lettuce from our shares for the escarole, and the komatsuna for the mustard greens!)

Sunday, June 6, 2010

Welcome to the 2010 Season: FARM NEWS 6.6.10

Harvest time is here at last! We have had a great spring and it looks like we've got a good season ahead. Our crew has been hard at work over the spring seeding, spreading compost, plowing, planting, weeding and now finally harvesting. In June we are doing just about every single task on the farm that would ever happen. While the big bulky crops are planted already - potatoes, tomatoes, onions, leeks, etc. We still have lots of plowing and planting ahead of us. Through out the next months we'll be planting successions of all sorts of greens, broccoli, squash, herbs, carrots, beets and lots more. All which need to be weeded! Tomatoes need to be staked and trellised. Some crops still need to be protected with row cover. And we'll also start harvesting 3 -4 days a week! As we say, time to buckle down. In this time of serious focus it is a highlight that folks are getting to take part in the fruition of our labors. The direct contact with our farm members really helps sustain us through our work. It would be great to see many of our NYC members at the farm this summer. So here we go - off on another season of eating together! Bon Appetit!

This week's harvest: radishes, komatsuna (a very leafy variety of bok choy), spinach, lettuce, arugula, dandelion greens. Please note that the weekly harvest is subject to change due to a number of variables out in the field. Thanks!