Happy Friday!
It’s finally starting to feel like spring! We’ve been soaking up the sunshine and making the most of these warmer days. Things are busy on the farm—tomatoes are all seeded and off to a great start.
We were also happy to welcome back 7 of our farmers from Jamaica earlier this month. It’s great to have the team back together for the season ahead!
In this week’s veggie share, you’ll find sunchokes (also known as Jerusalem artichokes).
How to use them:
- Roast: Toss with oil + salt, roast until golden and crispy
- Slice raw: Thinly shave into salads for a fresh crunch
- Sauté: Cook with butter/garlic for a simple side
- Soup: Blend into a creamy, nutty soup
Veggie Share:
- Parsnips (non organic)- PEI
- Kale
- Turnip
- Grape tomatoes – PEI
- Sunchokes
- Green cabbage
Combo Share:
- Parsnips (non organic) – PEI
- Kale
- Turnip
- Honeycrisp apples
- Organic English cucumber
- Sparkling Apple Blueberry Juice
Meat Share:
- Sausage
- Deli ham
Fruit Share:
- Honeycrisp apples
- Organic English cucumber
- Sparkling Apple Blueberry Juice