The first pick up went well last week and although we were totally exhausted by the end of the afternoon it was pretty amazing to see all of you.  We feel so lucky to have your support and we are motivated by your enthusiasm for the vegetables we grow.  We can't say thank you enough!

We realize that after Thanksgiving most of you will have left overs and you might have been eating heavy foods.  We've made an effort to make this week's share light and fresh, with lots of salad material and fruit. 

We also thought it'd be useful to suggest what veggies to eat first and which ones will keep for a longer period of time.  For example, last week you should have eaten your baby greens and kale within the first couple of days (large shares should have eaten dandelion greens early on too).  The turnip tops weren't in good shape like we had hoped so those could have been cut off and disposed  of right away.  In general it's a good idea to cut the tops off of your root veggies asap, whether you're going to eat them or not.  If the tops are left on the root for a couple of days in the fridge, the roots will get soft and squishy because the greens will wick moisture out of them.  This week we suggest making use of the lettuce and kale early on (large shares, eat your salad greens), but more importantly, eat your avocado over the weekend if you can.  They are going to be ripe on Saturday!  Monroe avocados are not typical Florida avocados (watery and tasteless), they are creamy and rich and huge; best eaten cubed or sliced rather than pureed.  Since they are so big, they'll be great for a simple avocado salad, cubed and dressed with olive oil, lemon, salt and pepper.

Small Shares:
Curly kale from Verde Farm
Lettuce head from Lady Moon Farm
Bok choi from Verde Farm
Patty pan squash from Verde Farm
Monroe avocado from Paradise Farm
Parsley from Verde Farm
Navel oranges from Central Florida
Bananas from Three Sisters Farm

Large Shares:
Curly kale from Verde Farm
Lettuce head from Lady Moon Farm
Bok choi from Verde Farm
Patty pan squash from Verde Farm
Monroe avocado from Paradise Farm
Parsley from Verde Farm
Navel oranges from Central Florida
Bananas from Three Sisters Farm
Spicy salad greens from our fields
Cilantro from Verde Farm
Extra oranges!

Last weekend we got some really fun photos from CSA members via text and on instagram. Keep them coming guys, we love to see and share what youre up to in the kitchen. Plus, CSA member Kelly has decided to draw her share every week! follow her on instagram or keep an eye out on here for her drawings, were definitely going to continue sharing them. 

Ashley, cafe manager at Zak the Baker, added stalks of roselle and a dozen eggs to her CSA haul this weekend and composed this beautiful pic of all her goodies in her kitchen that afternoon. 

"squash ribbons, greens, dill dressing. thanks csa!" wrote CSA member Cherry of her beautiful Saturday meal. 

Kellys first CSA salad of the season isnt looking too shabby! she topped her bag of baby greens with thinly sliced turnips, cucumber and dill. yummm

And here is her super cool drawing of CSA Share number one!