Alicia, Willie, Zac and Prentice pause and pose over the red greens mix last week.

We have been so very fortunate to have had another willing worker around for the last 10 days. Unity College grad and rock solid human being, Alicia, joined our farm and family in the height of planting and harvesting and has been a HUGE help to the works. Abel calls her "Miss Alicia." We will all miss her sorely when she returns to Ohio tomorrow. Big, big thanks to Alicia from all of us.

Another big thanks to Tim and Clayton, Belfast friends and CSA members for their wonderful company and helping hands Monday morning. Tim's big laugh, and work in the packing shed was just what we all needed on a busy Monday morning. While 6 year old Clayton and our three boys went to the pond with Prentice, Tim worked away as part of the VF crew. With a 10 am deadline for one order and a slug of CSA shares to pick for in the heat, Tim got a crash course in skedaddle, VF style. At one point, when I realized that we needed to be picking for 10 more CSA shares than I had written on the pick sheet, I said, "I think I should sit down and take a deep breath." Tim: "A very good idea." Another favorite Tim quote: "Just keep picking, right?" (Yes.)

What a pleasure to have friends and CSA members join our days here.

This week's offerings: Lettuce heads, salad mix, spinach, kale bunches, hakurei turnips (Belfast) or beet green bunches (Farm members--whichever you didn't get this week, you will get next week!), garlic scapes and a choice of either dill or parsley.

Hakurei turnips are a favorite crop around here Fun to pick, fun to wash and bunch and so fun and sweet to eat. We often slice them up in salads or quick pickles (a dash of vinegar and herbs). No need to peel them. They can also be enjoyed steamed though I tend to slice off the turnips for fresh dipping or munching and then steam just the greens.

Tuesday's Farm members received beet greens as we let the hakuriei size a bit more.

Beet greens are an iron-rich treat that I grew up eating quite often. Our naturopath tells me beets are good liver cleansers. My parents always simply steamed them in a shallow bit of water in a big pan for 5-10 minutes and then topped with a squeeze of lemon juice, salt and pepper. You can add them to a quiche or omelet, saute them in a bit of oil. We eat the itty bitty beet, stem and leaf all together. They are washed well here but you may want to give them a rinse to be sure there is no grit.

Garlic scapes are the buds of garlic plants' flowers. While the bulb sizes up underground, the flowers rise and then curl their delicate loveliness right out of the top of the plant. We snip them off to eat but also because snipping them supposedly allows more energy to go to the bulb. They can be used as a milder substitute for garlic, sauteed whole or chopped, pickled or used in a pesto such as this one:

1/2 cup garlic scapes chopped into 1" pieces

1/4 cup freshly grated parmesan cheese or nutritional yeast if you avoid dairy or are out. . .

1/4 cup pumpkin seeds or almonds (toasted if you like)

1/4-1/2 cup or more olive oil

Blend all in a food processor and adjust the consistency with more olive oil.

Season with salt and pepper and a splash of lemon juice if you like.

Serve on pasta or on a sandwich or crackers or eat with a spoon. So good.

Today's lunch a la Zac: Rice noodles tossed with garlic scape pesto, massaged kale salad (click on those words for a link to a recipe--thanks, Kathy!), pressed, herbed farm cheese, microgreen salad and John's Ice Cream for dessert. We are doing well, I tell you.

And one more recipe link for kale chips, if you have never made them. . .you must.

Next week we are looking to add snap peas to the offerings. Perhaps Napa cabbage? It can be challenging to predict. Beet greens for those who got hakurei salad turnips and vice versa. . .

And the flower shares will begin!! Ten weeks of blooms! I can hardly wait!

Also! We have a work party coming up on July 9 from 9-12 am with a lunch provided. RSVPs appreciated so we can plan for food. These work party (fun, like a party!) mornings are a wonderful way for us to visit and work alongside friends and CSA members. We take a walk around to see the sights, too. There are jobs for all ages and abilities, so please come on out if you are inclined. Hope you can make it!

For all of us at Village Farm, we hope you enjoy the week and whatever food makes its way to your table. We feel very fortunate and happy to be growing some of that food for you,

Polly