Week 15












In this week’s share:
1 honeydew melon
1 bunch carrots
1 large green pepper
1 head of broccoli
1 pound green beans
1 bag of arugula
1 bunch of leeks
1 pound shallots
1 cooking onion (cured; will hold in pantry)
Garlic

One of our members splits her share with her adult daughter who lives and works about 50 minutes away. She recently told us how her daughter travels to her house every Wednesday night so that they can cook a meal together from their share. Then they have fun figuring out how to divvy the rest. We LOVE hearing these stories: how our food brings people together, challenges people to cook something new or with greater spontaneity, provides them fresh, organic ingredients they can't find in the stores, inspires their kids to eat more healthy... Thanks to everyone who shares these tidbits with us. They go a long way.

There are no great mysteries to the ingredients in your share this week. Lots of fresh, practical produce we hope you will enjoy. If you have potatoes left over from last week, it's feeling like just the right weather for some leek and potato soup.

Before slicing into your melon, make sure it is truly ripe. It should give a little when you press into the dimple end with your thumb. If it feels too firm, let it sit on your countertop for a few days until it reaches proper ripeness.