The Amazing Wall of Lettuce will include Radicchio, too -- both the round heads of Radicchio di Verona and the elongated heads of Radicchio di Treviso.

Also for your beautiful rainbow salads:

• Purple Dragon Carrots
• Orange Carrots
• Purple Basil
• Lemon Basil
• Italian Basil
• Mint
• Shiso
• Dill
• Cilantro
• Parsley
• Kale
• Spinach
• Lamb's Quarters (aka Wild Spinach -- see Food Notes below)
• Sorrel
• Chives
• Knob Onions
• Green Garlic
• Green Shallots

Krunchy Kohlrabi!

Henry brought a few to market last week, but there will be a lot more this week, and they are super-crunchy and delicious after our recent rains -- scroll down for the Farm Notes.

Other Not-to-Miss Veggies



Green Garlic - use as you would regular garlic -- also try making green garlic pesto.

Rhubarb is nearing the end of its season! Henry says be sure and stock up this week, because next week may be too late.

Strawberries! Come early if you want the explosive flavor of "real" strawberries!

Food Notes: Lamb's Quarters

Lamb's Quarters are in the Chenopod (Goosefoot) family -- which also includes spinach. Unsurprisingly, you can use the two greens similarly, although it's best to strip lamb's quarters leaves from the lower part of the stem, which can get woody.

Jo Robinson, author of Eating on the Wild Side, says that when we abandoned our native diet of wild plants and chose plants to domesticate, we chose those that were softer and sweeter. Those choices had the unintended consequence of reducing the amount of vitamins, minerals, protein, fiber, healthy fats, and antioxidants in our diet.

Luckily, Henry likes to take a walk on the wild side from time to time so that you can enjoy extremely nutritious and delicious wild greens such as the Lamb's Quarters you'll see this week.

Freeze Some Spinach!

Here's how to prep and freeze spinach. (Use the same process for Lambs Quarters, but strip the leaves from the lower part of the stems first.)

1. Wash the spinach.
2. Bring a large pot of salted water to a boil.
3. Fill a large bowl with cold water (or ice water) and set near the stove.
4. Drop large handfuls of spinach into the boiling water, giving a good stir to fully submerge the leaves. Cook until all the spinach is bright green, about 2 minutes.
5. Scoop the spinach out and dunk into the cold water. When cool, remove the spinach and squeeze lightly. Transfer to a large bowl.
6. Repeat the steps above until all the spinach is cooked and cooled.
7. Then fill your containers or freezer bags with spinach, and you're set for many delicious, nutritious meals in the months ahead!

Farm Notes: Wonderful RAIN!

After marathon days of planting summer crops (corn, beans, edamame, okra, summer squashes, melons, and more) on Sunday and Monday, we got 2.6 inches of perfectly timed rain on Tuesday and Wednesday.

Henry says: "It came slow enough that it wasn't too much. That much in 2 hours, which happens, is a flood. But when it's over about 20 hours, it's perfect and will last a long time."