CSA Week 3

Hi Everyone,

As I sit here sweating all over the keyboard, I keep reminding myself how much I love this life. 92 degrees at the moment here at the farm and most of your CSA share is being sorted and bunched or bagged by Tina and Ginny with some help from new farm helper Annabel. I, on the other hand, am planning to sneak off to the farm pond as soon as this email is complete for a nice soothing dip.

I have to make a Cauliflower statement..... When the heads of the cauliflower get sun on them they start to turn slightly purple. This would be the normal cauliflower color if it were not for the leaves curling up and around the heads to blanch them white. Many of our head's leaves did not cooperate in the blanching department. Thus a purple cast to your cauliflower. It has been tested in the Rousedale test kitchens and has been deemed to taste just like cauliflower. When you cook it, it turns a little gray. Some have roasted it where there is no color variation. Some have just cooked it their normal way and gone with it and some have made a delectible cheese sauce to mix in with it. Just want you to know it's fine and taste good. I could make up an incredible story about the heirloom purple cauliflower grown on American soil for the first time since 1754. The most nutritional vegetable ever and blah, blah, blah. I'd rather go with the truth.

In your bags this week:

The incredible heirloom Purple Cauliflower

Bok Choy

Summer Squashees (little)

Leaf Lettuce

Spinach

Curly Kale

Spring Onions

Radishes (they are big, but still excellent)

Perpetual Spinach (chard type green)

Garlic scapes

Turnips

Don't forget the availability of our herb garden as well!

See you tomorrow,

Steve