June 15 or 18

This weeks' share includes:  1 head of Early Jersey Wakefield cabbage, 1 head of summer crisp lettuce, 1 bunch of swiss chard, 1 bunch of onions, 1 fennel bulb, 3 pounds of new potatoes, 1 pound of cucumbers.

Storage:  Everything needs to be kept refrigerated.  You can use all the green part of the onions as well as the bulb.

We finally got the cloth bags!  This means that you will be given a cloth bag today that you need to bring back each week.  If you pick up at market, you will be given a box who's contents you'll transfer to the cloth bag and give us back the empty wax box.  If you pick up at Catawba, you'll be given a cloth bag already filled and just bring back the empty bag next week.

Swiss Chard Frittata (of sorts)
1 bunch of swiss chard
4 to 6 eggs
salt and pepper
Parmesan cheese

1.  Wash the chard.  Shake off excess water.  Chop the leaves and stems into ribbons.  Steam the chard and stems for a few minutes to wilt the greens.
2. Drain water from steamed chard and place in on oven proof baking dish.  I use a pie pan.
3.  Over the chard, crack whole eggs.  Sprinkle with salt and pepper to your taste.  Grate Parmesan cheese over top.
4.  Place under your broiler in the oven until the eggs are cooked to your desired done-ness.  Eat just like this or over a cooked grain or mashed new potatoes.

Fennel is good for your digestion.  Fennel is juicy and sweet.  Fennel can be eaten alone or cooked into a dish.  It is a grand addition to chicken soup.  It is delicious in risotto with peas and shallots.  It is great to gnaw on like celery.  I often make a salad using the bulb of the fennel and a little bit of the frond.  I slice the fennel thinly starting at the bottom end and ending about 6 inches up the stems of the fronds.  This I place in a bowl and squeeze the juice of 1/2 a lemon over, add salt and pepper and let sit 30 minutes.  Eat it alongside anything.  Simply delicious.  For those of you who cannot find a love for fennel, the exchange box will be a good option for you.

Early Jersey Wakefield is an heirloom cabbage variety.  It is early, tender, and delicious.  Makes great slaw ans sauerkraut.