Happy Thursday, members! Here's what's in your box this week:

-Kale

-Swiss Chard

-Head of green butterhead lettuce

-Head of purple butterhead lettuce

-Broccolini

-Squash & zucchini

-1 cucumber

Let me preface this week by saying I know you're probably getting burnt out on Swiss chard and kale, so this will be the last week for a while with those greens.

I'd like to share my recipe for kale chips with you this week. I make these when my kale plants kick into overdrive and I don't want the extra to go to waste, or when I'm just in a snacking mood!

1. Preheat your oven to 325.

2. WASH your kale thoroughly and pat dry with a paper towel or in a salad spinner.

3. Remove stems, then chop your kale into uniform-ish bite-size pieces.

4. Toss in olive oil (just a little, maybe 1-2 TSP) and salt & pepper.

5. Place on a single layer on a cookie sheet. Bake for 15 minutes.

6. Remove and let cool for 5-10 min.

Seriously y'all, LIGHT on the olive oil. They get SUPER soggy if you drench them in it. Try some other flavor combinations, such as Parmesan cheese, cayenne pepper, Ranch, even everything bagel seasoning!

I'd also like to give a quick Swiss chard recipe, since I have bombarded you with it this spring:

Swiss Chard with Bacon

Ingredients:

1 bunch Swiss chard

4 slices bacon, diced

1/2 tsp red pepper flakes

Directions:

1. Prepare chard by washing, removing stems and ribboning leaves.

2. Cook bacon in a large frying pan on medium heat until brown and crispy.

3. Add in Swiss chard and red pepper flakes. Cook until chard is bright green and just wilted. Serve warm.

I was hoping to have tons of cucumbers for the boxes this week, but alas, mother nature had other plans. So you get just one, and a bunch of chard instead! Tune in next week!

I hope everyone has a great week, and enjoy your giant heads of lettuce!