It's that time again.

Pick up is from 4-7pm Wednesdays and Thursdays through the CSA harvest season.
More leaves in your share this week. Some of the leaves you will see are a new variety of lettuce called Flashy Trout an heirloom romaine.
I'm not too familiar with Flashy Trout's characteristics but I had hopes it would fatten up by Monday, instead 50% of it went to seed.  It's a green romaine with red speckles throughout. Very pretty, tender and small. Your share will also have the green variety you have been getting called Jericho romaine.
The wild foraged food for the week is Purslane.
Purslane has more beta-carotene than spinach, high levels of magnesium and potassium. Historically it has been used as a remedy for arthritis and inflammation by European cultures. Chinese herbalists found similar benefits, using it in respiratory and circulatory function. Recently, it's been found that purslane has alpha linolenic acid, a type of omega-3 fatty acid. Researchers see evidence that these substances lower blood pressure and cholesterol levels as well as make the blood less likely to form clots. And, purslane has only 15 calories per 100 g portion. Hope you will try it. It does take some time to harvest.

Perfect Purslane Salad

The combination of this simple salad with a simple dressing is simply delicious (and very healthful)

2 cups purslaneleaves and stems, chopped
2 cooked potatoes, chopped
4 cups mesclun salad greens or wild greens (i.e., lamb's quarters, lady's thumb, Asiatic dayflower)
1 bunch scallions, chopped
1 medium carrot, grated
1 red bell pepper, chopped

Mix together all ingredients, toss with ...

Creamy Cashew Salad Dressing,

• 1 cup cashews
• 1 cup unsweetened soy milk or other
• 2 tsp Dijon mustard
• 1/2 cup vinegar
• 2 tbsp lemon juice
• 2 smashed garlic cloves
• 1 tsp raisins

Cream together in a blender.

Up on deck next week looks to be carrots, yellow summer squash and green onions. 

Thanks for being patient. 

Linda