In this Week's Box

When you get this box home, put everything in plastic bags in the crisper drawer of your refrigerator. My own refrigerator being somewhat bare at the end of last week, and my time being short, I stuffed the whole box into the main area of the refrigerator (I find it more convenient to have the vegetables in my refrigerator than out in the field); four days later, I was pleased to note that the vegetables had still retained their moisture quite nicely. But if you leave them out without protection, they will definitely wilt.

Romaine Lettuce – Distinguished by its elongated head and crisp center leaves, romaine lettuce has a deliciously sweet flavor.

Red Oak Lettuce

Spearmint – Native to much of Europe and southwest Asia, spearmint grows wild throughout much of the world now. Of course, the wild varieties lack the degree of flavor found in cultivated spearmint, such as you have in your box this week. I think there is no higher use for spearmint than its inclusion in a mojito, but it also makes a nice addition to iced tea or lemonade. In general, spearmint is best suited to savory uses, although it sometimes appears in sweets and desserts.

Fennel

Greenhouse Cucumber or Sungold Cherry Tomatoes – Both of these crops have just started their harvest season, so we are waiting for production to ramp up so that we have enough for every box.

Red Mini Onions – These small onions can be used like larger onions. A special variety designed to mature at a small size, these have a nice mild flavor and look pretty neat, to boot.

Green Top Beets – We have a lot of really beautiful beets this year. Enjoy!

Red Russian Kale

Green Garlic