Third to last share.  This is the part where I talk about how fast the season has gone by... It's really overwhelming in the beginning, then we hit the halfway mark and I begin to feel like I can manage it and before I know it, literally within what feels like a blink of an eye, the season is over.  This week's share is beautiful and I hope you guys enjoy it, especially because it's one of the last.

This week everyone gets:
Choice between rainbow chard or kale
Napa cabbage
Carrots
Onions
Lettuce mix
Celery
Dill

Large shares will also get:
Radishes
Green and purple bush beans
Parsley

You'll be able to choose between curly kale and rainbow chard.  Both have their perks.  Curly kale makes a mean kale chip, which is something I've been addicted to this season.  I found a little blog post that points out the most basic and important tips for successful kale chips, check it out.  If you go with chard, well you get to cook and eat a rainbow!  Check out this recipe for ricotta and chard stuffed cannelloni; maybe you have tomato sauce from the bounty of red ones you got last week ;)

Carrots are coming from Verde Farm this week.  They grow some of the best carrots in town.  You may or may not know that cold weather, particularly freezing temperatures, make some veggies taste sweeter and carrots are one of those.  You may or may not have noticed that it's been far from cold here in Miami (just kidding).  That said, these carrots probably wont be the sweetest you've ever had, but I can guarantee they'll be crisp, fresh and very earthy.  They'll be great for roasting or adding to soups, but they'll also be yummy for snacking or adding to salads.

Did you like the salad mix we got last week?  So good right?!  Our buddy Chris at French Farms has been growing most of our lettuce this season and I have to say it's been a pleasure.  The sad news is that this is probably the last lettuce harvest on his farm this year.  Think about that when you make your salads this week and be thankful for those velvety, buttery, speckled leaves.

Hopefully you aren't feeling over beaned.  This week we are finally able to harvest you truly bi-color bean, green and burgundy mixed.  Check out this perfect recipe for a green bean salad that includes cherry tomatoes, hazelnuts (!) and a creamy herb vinagreta (!).  The hazelnuts caught my attention and some of the ingredients in the slightly complicated dressing are mouth watering; think chives, thyme, heavy cream, honey... hmmmm