Week # 4

Rain, rain, come our way, we really need you here today! Lucky for us, plants prove to be hardy and ever-giving. This week’s share includes: beets, radishes, salad turnips, head lettuce, kale, chard, and zucchini.

This is our brassicas field, where the rainbow chard, kale, broccoli, kohlrabi, cauliflower, and cabbage live. I’m a pretty big fan of brassicas and while rainbow chard isn’t really a brassica, we like to plant it with them as we use it like a bunching green. Rainbow chard has the perfect name, too; full of vibrant, lush colors that radiate directly to my heart with joyful vibrations. It also may be my favorite vegetable to harvest. I find myself oohing and aahing over each and every leaf. I even love to use the leaves in flower bouquets. The funny thing is, it’s a hard to admit as a farmer, but I’ve never been real fond of eating chard. So, I take it as a personal challenge to create a meal that invites me to indulge in the divine beauty and flavor of rainbow chard. Bon Appétit has some interesting ideas. Let me know if you do, too. More next week on my yet-to-be-fully-sated love of chard! Enjoy this week’s share :) Love, Krysten

P.S. I also like to use the XL leaves for chard-brellas… idea definitely enlightened by Sabine!