SUGAR SNAP PEAS: Fresh versus cooked can be a tough choice for these sweet pods. If fresh don’t forget to string them. If you cook them, sauté some onions and garlic scape in olive oil before adding the peas. Cook the peas a couple minutes, add some chopped herbs, cook a minute more.
NAPA CABBAGE: The heart of our kimchi recipe, this napa cabbage is also good cooked. It is a mild and tender green. I like to cut the stems in big chunks, giving any dish a hearty feel.
RED LEAF LETTUCE: The last red leaf of the spring.
ROMAINE LETTUCE: A small head of crunchy romaine. The red variety is Red Rosie.
SCALLIONS: Scallions go with most anything. Add them to a creamy salad dressing or to a lettuce and cabbage salad.
GREENS CHOICE: Sprouting broccoli, kale or chard.
HERB MIXED BUNCH: We will be picking parsley, summer savory, basil, oregano and maybe more as we prune the herbs this week. Oregano and summer savory are best cooked while the parsley and basil shine when fresh.
ROOTS MIX: A mix of radishes and turnips.
Farm report
This week we are skipping the usual crop update and farmer complaints about the weather. Instead we take this time to reflect on racism in our country.
As a couple of white farmers we are not the experts on the topic, however, we feel very deeply that our democracy has yet to live up to its promise of equality and justice for all. We understand that all injustices come from the same sickness: racism, sexism, homophobia, environmental exploitation.
We must create a new way of living with each other and the planet if we are to survive. The outpouring of support for the Black Lives Matter protests give us hope. Our thoughts are with those putting their bodies in the streets to demand change.
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