For Week #4 – June 27 — of the 2019 FACSAP Summer Harvest, we anticipate the following this Thursday: BLENHEIM ORGANIC GARDENS – Lawrence and Becky Latané Green Cabbage Elephant Garlic Kale HARTLAND NATURAL FARM – Jamie Whitaker Potatoes GUERRA FARM – José Antonio Guerra Martinez Assorted Summer Squash: Zucchini, Yellow Sebring, White Magda and Green Dunji Cucumbers Green Beans ROCK RUN CREEK FARM – Francis Ngoh Oyster Mushrooms TERRA STONE GREENS – Caroline Nicotera The second delivery of Microgreens is this week. Good Morning, This week’s harvest will be a delicious sweet Microgreen Sugar Pea Sprout + Black Oil Sunflower Sprout + Red Clover - perfect for a green smoothie or salad or sandw

Original recipe from www.simplyrecipes.com INGREDIENTS 1-2 lbs new potatoes 3 tablespoons unsalted butter Salt 1-2 minced garlic clove 1-2 tablespoons minced chives or green onion greens ( the tops of the green onions) DIRECTIONS Preheat the oven to 350°F. Place the new potatoes in a safe for oven pot and add about 1 tablespoon of the butter, cut into pieces. Cover and bake for 20 minutes. Briefly remove new potatoes from oven and mix them so they are coated with butter. Sprinkle them with salt. Return to the oven, cover, and cook for another 45 minutes. Test for doneness by poking a potato with a fork. Potatoes should be soft and provide little resistance to the fork. Remove pot from oven.

Original Recipe from http://www.vegetariantimes.com/ Ingredients 2 large garden cucumbers, peeled, seeded, and cut into chunks (2 cups) 1 cup low-fat vanilla yogurt/ soy yogurt or coconut yogurt 1 cup fresh blueberries 1-2 Tbs. honey or agave nectar 1 Tbs. lemon juice Directions Place all ingredients in blender, and blend until smooth.

For Week #3 – June 20 — of the 2019 FACSAP Summer Harvest, we anticipate the following this Thursday: BLENHEIM ORGANIC GARDENS – Lawrence and Becky Latané New Potatoes Cucumbers Head Lettuce GREEN THUMB GROWERS – Tom Miller I am still waiting for the kale to get some size and quantity. Kohlrabi is also still putting on some size. -Tom Miller HARTLAND NATURAL FARM – Jamie Whitaker Green Beans Blueberries GUERRA FARM – José Antonio Guerra Martinez Swiss Chard Kale Zucchini DOWNTOWN GREENS YOUTH FARM PROGRAM – Jennifer Gron Harvest Treasure Chest! Select from: Arugula, Hot peppers, Banana peppers, Herbs, Broccoli greens -delicious when cooked like kale or collards. ROCK RUN CREEK FARM – Franc

Original recipe from https://kalynskitchen.com/ INGREDIENTS: 4 medium or 8 small zucchini or magda summer squash (Use a combination for a more colorful dish if you have both types.) 10-20 large garlic cloves, peeled (Elephant Garlic from last week would be great) 2 T olive oil 1 tsp. Italian Herb blend or fresh herb blend 3/4 cup coarsely-grated or freshly-grated Parmesan cheese (more or less to taste) salt and fresh-ground black pepper to taste DIRECTIONS: Preheat the oven to 450F/230C. Cover a large baking sheet with foil. Wash the squash, cut off both ends, and cut each piece of squash in half lengthwise (or not if your squash is small.) Cut the squash into slices about 3/4 inch thick. Pe

Original Recipe from http://simmerandsauce.com/ INGREDIENTS For the Salad: 1 yellow squash, peeled, seeded, and diced into 1/2-inch cubes 1 1/2 tablespoons Extra Virgin olive oil 1 1/2 tablespoons maple syrup 1/2 teaspoon kosher salt 1/2 cup pecans, lightly toasted or plain 2 cups brassicas microgreens 1 cup fresh Feta cheese For the Dressing: 1 tablespoon minced shallots 1 tablespoons honey 2 tablespoons apple cider vinegar 1 tablespoon freshly squeezed lemon juice 1/4 cup Extra Virgin olive oil 1/4 teaspoon salt dash of pepper DIRECTIONS Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and set aside. P lace the yellow squash on the prepared pan. Drizzle with the

Recipe provided by Terra Stone Greens, who produce our microgreens. Find more at www.terrastonegreens.com Ingredients: 1c Quinoa 2c Filtered Water 3 Mangoes - sliced, diced 1 large Red Onion, diced 1 can black beans (rinsed & drained) 2c Microgreens 3Tbsp Cilantro (chopped) 2 Avocados (halved, pitted, sliced) Salt & Pepper to taste 4 tsp Lemon Juice 4Tbsp EVOO Directions: Combine all ingredients, toss with EVOO & Lemon Juice until well combined. Enjoy!

From Terra Stone Greens, our Microgreens provider. Find more at https://terrastonegreens.com/ Ingredients: 1c Microgreens 1c Arugula 1c Blackberries 2Tbsp Pine Nuts 1 ear Red Corn, cut off the cob 1/2 bunch Asparagus 2Tbsp EVOO 1 Tbsp Red Wine Vinegar 1 Clove Garlic, pressed 2Tbsp chopped Caper Berries (stems removed) 1 1/2 Tbsp of Mint, finely chopped Sea Salt & Black Pepper Directions: Rinse microgreens. In a small mixing bowl combine olive oil, red wine vinegar, mint, garlic, chopped caper berries and a pinch of salt. Place in refrigerator until ready to serve. Trim ends off of asparagus - coat spears with EVOO and cook on medium heat or on your grill until seared to your preference. Cut

For Week #2 – June 13 — of the 2019 FACSAP Summer Harvest, we anticipate the following this Thursday: BLENHEIM ORGANIC GARDENS – Lawrence and Becky Latané Napa Cabbage Cucumbers Choice of Rainbow Chard bunches or Head Lettuce I had planned to dig potatoes, but ground is too wet for that. -Lawrence GREEN THUMB GROWERS – Tom Miller Green Thumb Growers does not have a harvest to deliver to Fredericksburg Area CSA Project for June 13. We continue to watch our Red Russian Kale and Lacinato Kale which will be our next harvest. This could be next week. The Red Vienna Kohlrabi is still about two weeks out. -Tom Miller HARTLAND NATURAL FARM – Jamie Whitaker Green Cabbage Assorted Kale bunches Toda

Original recipe from www.feedmewithamanda.com Yields: 1 large or 2 small smoothies Ingredients ½ cup massaged green kale 6-8 mint leaves 1½ cup frozen pineapple chunks (more if you need it thicker, or add ice) ¼ - ½ cup coconut water Directions Place all ingredients into your blender Blend until smooth. Pour and Enjoy.

Original Recipe from foodnetwork.com ( courtesy of Melissa D’Arabian). This recipe calls for Rainbow Chard – but any Chard or Kale will work nicely with it! Feel free to even throw in spicier greens such as Mustard greens if you like – just prep them all as you would the chard. Ingredients 2 tablespoons olive oil 2 cloves garlic, smashed 1 teaspoon red pepper flakes 1 large bunch Rainbow chard, ribs removed and chopped, leaves roughly chopped Kosher salt Splash red wine vinegar Directions Add the oil to a large saute pan with the garlic and red pepper flakes. Cook over medium heat until the garlic turns golden. Remove the garlic and discard. Add the chopped Rainbow chard ribs and saute until

For Week #1 of the 2019 FACSAP Summer Harvest, we anticipate the following this Thursday: BLENHEIM ORGANIC GARDENS – Lawrence and Becky Latané Rainbow Chard bunches Tuscan Kale bunches Elephant Garlic Salad Mix Heirloom Mint bunches As far as I can tell, heat has ruined our turnips (which are usually very dependable) and I need to give the Tuscan Kale time to regenerate after this week's harvest which will completely strip the plants to remove leaves damaged by cabbage moths. Next week, we expect to have beautiful Napa cabbage and new red potatoes. Thanks, Lawrence GREEN THUMB GROWERS – Tom Miller No harvest this week. Anticipating our first harvest within the next couple of weeks! DOWNTOWN