This week we welcome many shades of green to our CSA. From Cauliflower/Broccoli to Oak Leaf lettuces, Kale, Spring Onions, Beet greens, and our signature salad mix.

A fun first-time feature for us this week is dried chilis!

Pasilla Peppers they are called, these peppers will evoke a deep smokey and earthy flavor and taste quite mild in spiciness, but full of flavor. I get a lot of woodsy, coffee, and dark chocolate notes myself. Prevalent in Oaxaca Mexico, Pasilla makes up one third of the Holy Trinity of Mexican chili peppers (Ancho, Guajillo, and Pasilla). Commonly confused with dried Poblano peppers / Ancho chili this is a pepper worthy of its own stage. Moles, adobos, or enchilada sauces will shine with this pepper's addition.

We've given you a basic Chile Pasilla Salsa Rojo recipe to start. Have fun experimenting from here!

Don't forget to tune into this week's edition of our CSA music playlist. Link to our Spotify playlist is attached below to join...

Farmer William rarely has any specific call-outs for weekly playlist additions, but this week he was really feeling C+C Music Factory's Gonna Make You Sweat (Everybody Dance Now). We all benefit because of it! Earl Scruggs & Ricky Skaggs have also been in heavy rotation with William and I digging into more and more bluegrass together and we have a tune from each this week as well. As for new music, if you have not yet familiarized yourself with organ-master Delvon Lamarr Organ Trio, let Between the Mayo and the Mustard be your introduction this week. Dripping in soul & funk, this track has a solid groove. If there was one more not to miss on this week's list, I might lead you to Paul & The Tall Trees with Crack of Dawn. It's got grit, it's got driving drums, and it sounds real good on a working farm before sunrise!

This and other past newsletters from this CSA quarter can now be found via our website at UmbelRoots.com. In the case of wanting to revisit a recipe, produce guide, or past playlist they are all collected here under the Newsletter Archive tab. We will continue to update each week.