We've made it to the last share!  This calls for a giant Thank You to all of you who made the commitment to join our CSA last year and see the season through, week by week, rain or shine.  At the end of every CSA season I get very sentimental when I think about how how personal and amazing the whole process is.  You guys trusted us to grow your veggies for the past 5 months and you came out to meet us at the farmers market every Saturday since November 2017.  That's big.  Thank You!

We're including a 4oz honey jar in the shares this week to send you off with something sweet to remember us by.  We've been stoked about our friend Tessa Wogan's honey all season.  Tessa and her partner Dan have been key players in your CSA veggies behind the scene, working at French Farms.  Tessa started beekeeping recently among many other agrarian endeavors including raising heritage chickens for beautiful eggs and 2 pigs for her brothers wedding.  We've been selling her honey under the name Colony and Comb and sometimes a few dozen of her colorful eggs at the farmers market all season and she's preparing these cute little hexagon jars for the shares this week.  The honey is a mix of wild flowers in Homestead and it's harvested and bottled fresh and raw. 

You'll be getting purslane in your share this week.  Purslane is known as a weed in the US because it grows wild in farm fields, backyards and even city sidewalks.  It's not a domesticated plant like arugula or broccoli, although it is a common food in certain cultures.  In Greece it is a typical addition to their most basic salad which also includes tomatoes, cucumbers, feta, herbs and a simple dressing of olive oil, red wine vinegar, salt and pepper.  It is also used in variations on tzatziki sauce with yogurt, cucumber, dill, lemon and garlic.  Purslane is very healthy by the way.  It contains more omega-3 fatty acids than any other leafy vegetable plant as well as many minerals and vitamins.  For farmers purslane is a like a gift because it grows on it's own.  Instead of planting and cultivating it's seeds like we do with all other crops, we simply let purslane grow where it wants to and harvest it from the edges of the fields or from under the radish crops.  The mild and dry weather this winter and spring has brought us more purslane than every before and it'll be the first time we can share it with our CSA members.  We're amazed!

Another item in the share this week that we haven't been able to share yet is jalapenos.  Jalapenos are so yummy in salsas, sauces, dressings, bbq, soups, sandwiches, etc etc etc.  There are so many ways in incorporate their unique flavor and spice.  Check out Bon Appetite's amazing post titled "55 Jaalapeno Recipes Because Some Like It Hot" for serious meal prep inspiration.  Some of the things on the list that jumped out at me are home made green harrisa, a texan nacho cheese dip and corn jalapeno fritters. 

Small shares:
French breakfast radishes from our fields
Purslane from our fields
Salad mix from French Farm
Jalapenos from Worden Farm
Kale from Worden Farm
Cherry tomatoes from Michael Borek Farm
Honey from Colony and Comb

Large shares:
French breakfast radishes from our fields
Purslane from our fields
Salad mix from French Farm
Jalapenos from Worden Farm
Kale from Worden Farm
Cherry tomatoes from Michael Borek Farm
Honey from Colony and Comb
Bulb onions from French Farm
Eggplant from French Farm
Cucumbers from French Farm