Well, this has certainly been a learning experience, and I very much appreciate that you are all supporting my education. First lesson: plant more lettuce! Second lesson: plant more carrots! Third lesson: plant more peas! Fourth lesson: plant enough for the bugs to get some! Are you getting the picture yet? I am applying these lessons as I go, so I expect the quantities to increase through the season. I apologize for the holey swiss chard. Even though it has a row cover to protect it, something has been finding it quite delicious, and *every* leaf had at least one hole. You may not be aware of this, but plants that are under attack from bugs produce more nutrients--so this is really just "nutrient dense" swiss chard, not "holey swiss chard". It's all how you think about it!
In this weeks share: swiss chard, lettuce (with some spinach), peas (for some), turnips, radishes, cilantro, chives. And kale and mint for those who requested it. Oh! And strawberry jam! Made from a portion of the 45 lbs of strawberries I picked last week. Aaron says we absolutely will not share any more strawberries, because he doesn't want to jeopardize his yearly frozen strawberry supply for "smoothies" (the adult smoothies gets spiked with a fair amount of vodka).
It's getting to be a little bit past peak season, but if you want to secure your own supply of frozen strawberries, try to get out this weekend! There are 3 u-pick strawberry farms within 45 minutes of Ann Arbor. I'm happy to recommend a place if you are interested. If the deer didn't mow down my strawberry plants last year, I might have had enough to share. But I am not willing to sacrifice my garden snacking.
Contents of this week's share: spinach, kale, peas (for some), garlic scapes, lettuce, baby radishes, baby turnips, mint, and mint syrup.
There were not enough peas for everyone, so instead of giving everyone 3 peas (my husband's helpful suggestion), only some of you got a share of peas. But I promise I am keeping track, and everyone will get their fair share in the coming weeks!
Let me know if you like and make use of the mint syrup--I made a huge batch, and I am happy to give you more if you are using it.