When days start climbing above 90 degrees work on the farm starts at dawn. These early mornings ensure that we can get our work done before the intense heat of the afternoon sets in. I love being up and about on the farm at first light; hearing the animals slowly coming to life as the sun rises, enjoying the quiet of the farm. I'm sure many farmers would agree that there is something truly magical that happens on the farm during dusk and dawn.

Running a small farm can often mean (for me!) keeping your head down, multiple to do lists across multiple clip boards, and constant planning, acting, assessing and then planning again. Often it is so easy to get caught up in the never ending to do list that it can be hard to appreciate all that you've actually done. An old friend came to visit the farm this week. She is someone who I farmed with in Santa Cruz and I truly admire her sweet, open and grounded demeanor. She's also a kick ass farmer! It was so sweet to get to see the farm through her eyes and to feel proud of all the love that we've put into this place. Sometimes I just need a change in perpective to remember how far we've come!

This week's CSA box includes some veggies that may be new for some folks. Here's a little info with recipes about some of the produce that may by a bit unfamiliar:

Pac Choi (also called Bok Choy) - This is my go to vegetable for stir fries. I love the crispness of the stalk combined with the tenderness of the leaves. This humble vegetable is a great source of Vitamins A, C, K, B, dietary fiber and antioxidants and is used extensively in Chinese, Vietnamese and Japanese cooking. Try this recipe for braised Bok Choy and Turnips or this recipe for Sauteed Bok Choy with Broccoli.

Hakurei Turnip - These little white salad turnips are so tender and flavorful that they can be eaten raw! I love them chopped into salads and slaws or as a substitute for carrots for dipping into hummus. Another wonderful way to eat hakurei turnips is by braising them. Try this recipe for Glazed Hakurei Turnips and here's another for a delicious looking Kale, Beet and Turnip Salad.

Radicchio - Considered a bitter green, I find this is my go to for chopped summer salads. Paired with a sweet and creamy dressing, the flavor can't be beat. It is great fresh or cooked like in this recipe for Sauteed Radicchio with Honey Balsamic Vinegar, or this recipe for a Radicchio and Apple Salad. Soaking it in warm salt water before cooking can help remove some of the bitterness.

This week's share:

1 bunch calypso cilantro
1 bunch large leaf basil
1 bunch of bok choy
1 head of radicchio
1 bunch hakurei turnips
1 pound of broccoli
1 head lettuce
1 pound summer squash
1 pound cucumbers

'Til next time...