Howdy folks! Everyone's baskets are full of yummy greens this week, including kale, tatsoi, and swiss chard. You also will find radishes an a basil plant in your basket this week!

I know at least a couple of you are thinking, "Tatsoi? What the heck is tatsoi?" It's a very mustardy-type green, which is great in salads, or paired with fish. Simply heat a tablespoon of oil in a skillet, add a few shallots, then toss in your tatsoi until wilted slightly but still green. It's as simple as that!

Swiss chard probably evokes a similar reaction from some, but don't be intimidated by this colorful green! In my opinion, chard is best sauteed with some garlic, maybe a little lemon juice, with a little added sea salt and just a dash of cracked pepper on top. Chard can absolutely be eaten raw, but is sweeter when cooked.

As always, members, wash your produce before eating! This week especially, I have been fighting the slugs so most of the crops have been dusted at least once with Food Grade Diatomaceous Earth, which is an organic, natural alternative to pesticides. Meaning that it is safe for food, but it is very gritty and unpleasant to accidentally eat (trust me, I speak from experience!). Most produce is rinsed before packaging, but some crops, such as swiss chard, do not do well with rinsing right out of the field.

A helpful tip for the radishes- remove the tops and store separately in your fridge. They will keep so much longer this way!

That's all for this week! Stay tuned for more farm happenings!