June 8 or 11

Box contents:  2# new red potatoes, 1 head of napa cabbage, 1 bunch of lacinato kale, 1 bunch of red beets, 1 bunch of garlic scapes, 1 bunch of red scallions, 2 zephyr and 1 patty pan summer squash.

Storage:  everything needs to be stored in the refrigerator.  Potatoes were dug yesterday and will be best eaten this week.  If you think you'll keep them longer than this week before eating, transfer them to a paper bag.
Try making a slaw with the napa cabbage or enjoy it stir fried.
Napa Cabbage Slaw Recipe form Epicurious

Bulgur Wheat and Roasted Baby Beets and Their Tops
from Root to Leaf
1 bunch of small beets with tops
1 cup bulgur
2 cups vegetable broth or water
Kosher salt
2 T extra virgin olive oil
1 shallot, diced
freshly ground black pepper
juice of 1/2 lemon
4 ounces of fresh cheese, such as chevre, crumbled
Trim the tops from the beets and reserve.  Wash the roots and roast.

Wash the tops well and separate the leaves from  the stems.  Reserve the leaves.  Slice the stems crosswise to make small dice, and set aside.

Place the bulgur in a medium bowl.  Pour the hot broth or water over the bulgur and add a pinch of salt. Cover and let sit until the grains swell and become tender, 15 to 20 minutes.  Taste for seasoning and set aside.

In a medium skillet over medium high heat, warm 1 T olive oil.  Add the shallot and beet stems and season with salt and pepper.  Cook until they are tender, 2 to 3 minutes, and add the beet greens.  Using tongs, turn the leaves several times until wilted.  Remove from heat and set aside.

Slice the roasted beets into quarters and set aside.  ( You can peel the beets if you want but the skins are very tender and full of nutrients.)

In a large bowl, mix together the cooked bulgur and sauteed vegetables and stir until combined.  Taste for seasoning.  Toss the roasted beets with the lemon juice, salt, and 1 T olive oil.
Here I deviate from the recipe.  It says to divide everything among 4 bowls and layer and top with cheese.  I combine all the parts in 1 bowl and toss together and top with cheese.

We had a much needed rain over the weekend that has everything growing well...including the weeds.  The first snap beans are starting to bloom.  The cucumbers are about to be in full swing.  There are little green tomatoes on the vines...here comes summer!