Chris French is back in the cucumber game!  His first harvest from this round of plantings was last week and now this week he's projecting to harvest over 100 pounds which means there's enough to give them to you guys!  Very exciting indeed.  Very exciting because these happen to be the best cukes in town. 

You're getting spring onions again because they are awesome and easy to incorporate in any meal.  You'll be getting radishes again, but this time instead of big colorful knarly roots (nothing wrong with that) you'll be getting dainty little things like French Breakfast radishes and Hakurei salad turnips.

Last week we took a bit of a break from leafy greens, but we couldn't stay away from them for long.  This week you'll be working with beautiful rainbow chard.  Besides the lettuce it's one of more perishable items in the share so try to use it up sooner than later.  Whenever I need inspiration to eat my greens I visit Heidi Swansons' website, 101cookbooks.com.  She's based out of San Francisco and shops at farmers markets a lot and sometimes she participates in a CSA so her cooking is very inspired by local veggies and eating seasonally.  She prepares clean, simple food and makes it look so beautiful.  For example, this recipe for Garlicky Greens, which is something we've probably done a dozen times, but her post and her pictures beautiful remind us that a little garlic and a little parmesan go a long way in making greens appealing. 

Small Shares:
Rainbow chard from Verde Farm
Spring onions from Worden Farm
Cucumbers from French Farm
Head lettuce from Verde Farm and French Farm
Fennel from Verde Farm
Radishes and turnips from our fields
Beans from C&B Farm

Large Shares:
Rainbow chard from Verde Farm
Spring onions from Worden Farm
Cucumbers from French Farm
Head lettuce from Verde Farm and French Farm
Fennel from Verde Farm
Radishes and turnips from our fields
Beans from C&B Farm
Extra lettuce
Romanesco from Verde Farm
Savoy cabbage from French Farm