Original Recipe from Forest Green Farm Ingredients: 1 bunch raw kale, washed, de-stemmed and dried 2 Tbsp Tahini 2 Tbsp Apple Cider Vinegar 2 Tbsp Lemon Juice 2 Tbsp Tamari 4 Tbsp Nutritional Yeast 2 tsp Minced Garlic (1-2 cloves) Sesame Seeds (optional, to taste) Directions: Break or cut kale into bite size pieces and place in a large bowl. Puree all remaining ingredients, except kale and seasame seeds, in a blender to create the dressing. Pour dressing over kale and massage into the kale until all pieces of kale are coated in the dressing. Place salad in fridge to marinate for at least an hour. Sprinkle with sesame seeds before serving.

Here is a note from Jose on how Guerra Gardens is fairing this week. We have provided the translation as well as Jose's original text below. "Good afternoon. Thank you very much for everything you do benefitting us and the other people. Regarding my farm I still do not have harvests because the excess of water has damaged my crops a lot, but I'm still struggling and I will let you know a week before when I have products to deliver. May God bless you and have a happy day." "Muy buenas tardes. Mil gracias por todo lo que hace a benefició de nosotros y la demás gente . Respecto a mi granja todavía no tengo cosechas pues el exceso de agua me ha dañado mucho mis cultivos, pero sigo luchando y y

Jamie from Hartland Natural Farms, wrote the following to keep our members connected with what is happening at their school's farm: Tomatoes are fruiting, but I can never predict when we will suddenly have them in the right quantity. I do know that we have a lot of tomato plants out! Cucumbers are up, so probably the end of June for those. Peppers are a little late, But we should have them by July and on through the fall. Eggplant also is late. For this week for FACSAP, we should be able to offer: Lacinato kale, collards (again!), garlic, cilantro, and if they want curly kale also... a lot of greens!! We are expecting to have blueberries mid-to-late June. Our early season was great. It is m

Blenheim Organic Gardens has additional produce for purchase for our members this week! To order, please email them directly at blenheimorganicgardens@gmail.com no later than this Wednesday, May 30th at 9pm. Your order will be delivered at our CSA pick-up on Thursday - please plan to be arrive promptly at 6pm to receive your order and pay Cameron from Blenheim Organic Gardens directly. Enjoy! Asparagus $6.50 Head Lettuce $4 Heirloom Mint $3/bunch Rainbow Chard $4/bunch Salad mix $5/bag Strawberries $4/pint *very limited supply We'll know better Wednesday how much we'll have. *strawberries are small - we're harvesting them from a fairly old bed and do not fertilize the

Each week, our growers and volunteer organizers work together to create a balance share for our members. These share predictions are subject to change, usually due to weather or crop conditions, but this is our best estimate as to what we expect in our weekly share as of Tuesday. If you'd like to learn more about our growers, please see our "Our Farmers" page HERE for descriptions and links to each grower we are proud to have as a part of our CSA! Blenheim Organic Gardens: Snow Peas Rainbow Chard Green Thumb Growers: Lettuces Hartland Natural Farm: Collard Greens Curly Kale Lacinato Kale Garlic (mild, uncured - use within 1 week) Cilantro

Ingredients: 2 cups pea shoots, rinsed and patted dry 2 cups asparagus, rinsed and trimmed Lettuce, rinsed and patted dry Shredded zest and juice of 1 Meyer lemon ¼ cup extra virgin olive oil Freshly ground pepper & sea salt Directions: Bring a medium pot of salted water to a boil over high heat. Drop in the chopped asparagus and cook for 3 minutes, until tender when pierced with a fork. Immediately remove from the pot and put into a bowl of ice water to halt cooking. Drain asparagus and chop into bite sized pieces. In a small bowl, whisk together the zest and juice of 1 lemon with olive oil, salt, and pepper. You may want to add a 1/4tsp of sugar if using a regular lemon (Meyer lemons are s

Oven Roasted Asparagus with Parmesan Ingredients: 1lb of asparagus Freshly ground pepper Coarse Kosher salt Extra Virgin Olive Oil Shaved Parmesan cheese Directions: Preheat oven to 400F Rinse, dry, and trim the asparagus. Place in a single layer in a shallow baking dish. Drizzle with olive oil, sprinkle with pepper, a tiny amount of salt, and shaved parmesan cheese. Roast in oven for 12-15minutes, until tender when pierced with a fork. If making more than 1lb at a time (layering in the baking dish), increase time to 15-20minutes.

The farmers at Blenheim Organic Gardens not only pick produce every day, we typically have to find time to plant. In a normal year this type of ongoing rhythm keeps the production cycle going. It assures new crops stretch into the growing season. It provides a continuous harvest and allows for transitions between one crop and other. But this is not a typical year: Late cold, early heat, a mini dry spell and, then, six-plus inches of rain have kept the crops and the farmers scratching their heads. Example: Somehow the tomatoes have found the season to their liking even though they were kept in the greenhouse longer than normal this spring in the wait for warmer weather. They look healthy

Here's what we're anticipating for our first share of the 2018 Season: From the Youth Farm Program at Downtown Greens: - One unique item per share member from the “Harvest Treasure Chest” grown by the Youth Farmers at Downtown Greens: choose from bundles of radishes, potted lemon balm starts, and bundles of herbs (basil blends, thyme, oregano). From Green Thumb Growers: - Lettuces From Blenheim Organic Gardens: - Asparagus - Pea Shoots (the tender tops of pea vines; may be sauteed or eaten raw) From Hartland Natural Farm: - Collard Greens - Curly Kale - Salad Mix - Lettuce Heads Each week, our growers and volunteer organizers work together to create a balance share for our members. These