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Week Three: June 27th Update

Another week behind us, a new share on it's way. We wanted to let you know that next week's share will not include microgreens (Gasp!). They will surely return in some of the weeks to come, especially in the fall, but they won't necessarily be a weekly staple. If you'd like to continue to receive micro-greens every week (on top of your weekly share), we're happy to offer that as an option, just let us know!



Food Bank Support


This past week our donation to the Kawartha Lakes Food Source pushed our vehicle to it's bin capacity. We sent just shy of 100 lbs of Bok Choy, Kale, Radish, Spinach, Swiss Chard, and some Cucumber.



Snap Pea Scarcity


We've been harvesting our first cohort of snap peas for several days now and have a couple of kilos but we may not have enough for every share this week.


Snap peas have a relatively short shelf life and are certainly best when they're fresh, so we still wanted to share what we've gathered. If you don't get snap peas this week, you definitely will next week. If you get them this week, you may not next week. We may just opt to alternate if the production rate doesn't accommodate a sensible share each week - we'll keep you posted!



This Week's Share

  • Romaine Lettuce

  • Kale

  • Bok Choy

  • Large French Breakfast Radish - Great for roasting

  • Snap Peas*

  • Pea Shoots - Try them along side the snap peas

  • Spinach

  • Cucumbers

  • Swiss Chard

  • Salad Turnips


Preparation Tips: Radish & Salad Turnips


Radish is familiar as a veggie we eat raw but it also roasts very nicely. One of our CSA members (my sister) sent us a picture after her first share was delivered - radish roasted with garlic and olive oil. You may prefer to roast them if you find they have to much of a kick as roasting makes for a more mild flavour.



If you decide to try roasting your radish, you may consider making it a medley with the Salad Turnip included in this weeks share. Salad Turnips (a.k.a. baby turnip) are small and tender unlike full grown turnip. They can be eaten raw, perhaps sliced into a salad or slaw, and can also be roasted. Like radish, turnips are part of the Brassica genus, a favourite of the diabolical flea beetle.



Thanks again!

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