We have a heavy, veggie-filled bag for you all this week: a head of green cabbage, kale, zucchini, broccoli, radishes, lettuce, a pint of snap peas, and some of the season's first cherries. As always, the proof is in the harvest-- we will need to see how the peas and cherries come out to see if they're ready this week (fingers crossed) or next.

The Omnivores will get some of our Green Onion Brats ( click here for our Sausage Guide to learn about cooking fresh sausages), and the Vegetarians will get some cucumbers, bunching onions & cauliflower. The Large subscribers will get a big upgrade- beets, cucumbers, spinach, bunching onions, and chicken patties (Large Vegetarians will get some strawberries and Hull's Trace Cheddar cheese.)  

For those of you new to the program, here is a tip: take the time to "process" your bag as soon as you get home. Clean, chop, blanch and sort your food so that last minute meals come together quickly. If the food is prepped in your fridge, you're much more likely to use it! 

A special tip for your cauliflower and broccoli: chop the florets away from the crown. Wash and spin the florets dry and store in a container in the fridge.  The broccoli stalk needs to be pared (using a thin, sharp knife, peel away the thick darker green skin), but it's delicious and totally edible. The leaves on both are hardy, like a varietal of kale, and serve well sautéed or braised.