We have watermelons in the VEGETABLE shares for everyone this week! They are Certified Organic, grown on our farm and most importantly, they are an old-fashioned variety that have SEEDS!

FRUIT SHARES from Briermere Farm are here!
The fruit is NOT INCLUDED in the vegetable share. You must pay for it separately. If you paid for the fruit it will say "FRUIT" next to your name on the check-in sheet. If it does not say "FRUIT" next to your name, DO NOT TAKE A BAG OF FRUIT. The fruit share will consist of one bag of fruit per PAID FRUIT SHARE MEMBER each week. Look for the fruit bags in open plastic crates at the site starting this week. Questions? Let us know!

This week's harvest

Red Watermelon
With SEEDS!  You just can't find these old fashioned, sweet varieties anymore. Make sure that you store the melon in your fridge - NOT on the counter.
Storage: In an airtight container in the fridge.
Uses: Raw
When to use: Within 3 days

Red Batavian Lettuce
Storage: In an airtight container in the fridge.
Uses: Raw
When to use: Within 5 days

Green & Yellow Zucchini
Storage: In an airtight container in the fridge.
Uses: Best Cooked
When to use: Within 5 days

Yellow Wax Beans
Storage: In an airtight container in the fridge.
Uses: Cooked
When to use: Within 3 days

Baby Arugula
This is hand-harvested and EXTREMELY TENDER.  Wash very gently and dress lightly.  It will wilt quickly, so eat right away. How about tonight?
Uses: Raw
When to use: Within 2 days

Fennel
Storage: In an airtight container in the fridge.
Uses: Raw or Cooked
When to use: Within 5 days

Freshly-dug New Potatoes
These are freshly-dug, so they are full of moisture and will cook very quickly!
Storage: In a cool, DARK location.
Uses: Cooked
When to use: Within 5 days

Briermere Farm Fruit Share - Peaches & Apricots - 1 mixed bag

The Fruit Share is a separate share from the Vegetables. It is not included.

Recipes!

Potato Salad with Beans & Salsa Verde
Shaved Zucchini & Fennel Salad

Happy August! We're excited for all the great crops that we start harvesting in late summer. Farmer Matt is seeding our fall carrots this week and our crew has been working like crazy to hand harvest the beautiful, tender arugula and the sweet wax beans for you. These two crops are super time-intensive to harvest by hand. I'm sure you will enjoy them and think about the hands that work hard to feed you each week!
A huge THANK YOU is owed to our amazing crew!

FRUIT SHARES from Briermere Farm begin this week!
The fruit is NOT INCLUDED in the vegetable share. You must pay for it separately. If you paid for the fruit it will say "FRUIT" next to your name on the check-in sheet. If it does not say "FRUIT" next to your name, DO NOT TAKE A BAG OF FRUIT. The fruit share will consist of one bag of fruit per PAID FRUIT SHARE MEMBER each week. Look for the fruit bags in open plastic crates at the site starting this week. Questions? Let us know!

This week's harvest

Sweet Corn
From our friend, Rick Petersen. This is Certified Organic and grown with the same growing methods as we use on our own farm.
HOW TO COOK CORN:  Boil a pot of water.  When it comes to a rolling boil, put the shucked ears of corn in the water and turn off the stove.  Put a lid on the pot and let it sit in the water for 3 minutes.  Then take it out and it will be ready to eat!
Storage: In an airtight container in the fridge.
Uses: Cooked
When to use: Within 3 days

Green Lettuce
Storage: In an airtight container in the fridge.
Uses: Raw
When to use: Within 5 days

Long Red Onions
Storage: In an airtight container in the fridge.
Uses: Cooked/Raw
When to use: Within 5 days

Yellow Wax Beans
Storage: In an airtight container in the fridge.
Uses: Cooked
When to use: Within 3 days

Baby Arugula
This is hand-harvested and EXTREMELY TENDER.  Wash very gently and dress lightly.  It will wilt quickly, so eat right away. How about tonight?
Uses: Raw
When to use: Within 2 days

Swiss Chard
Storage: In an airtight container in the fridge.
Uses: Cooked
When to use: Within 5 days

Culinary Mint
Storage: In an airtight container in the fridge. Or bouquet-style in a glass of water up to a day on the counter.
Uses: Raw/Cooked in dishes
When to use: Within 2 days

Briermere Farm Fruit Share

Yellow Peaches - 1 bag

The Fruit Share is a separate share from the Vegetables. It is not included.

Recipes!

Simple Sauteed Wax Beans
29 Recipe Ideas for Swiss Chard (because you may need them!)

This week's harvest

Green Batavian Lettuce
Storage: In an airtight container in the fridge.
Uses: Raw
When to use: Within 5 days

Scallions
Storage: In an airtight container in the fridge.
Uses: Cooked/Raw
When to use: Within 5 days

Green Beans
Storage: In an airtight container in the fridge.
Uses: Cooked
When to use: Within 3 days

Walla Walla Onions
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 5 days

Green Cabbage
A great variety for stir-fries
Uses: Raw/Cooked
When to use: Within 5 days

Zucchini
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 5 days

Swiss Chard
Storage: In an airtight container in the fridge.
Uses: Cooked
When to use: Within 5 days

Basil
Storage: In an airtight container in the fridge. Or bouquet-style in a glass of water up to a day on the counter.
Uses: Raw is best
When to use: Within 2 days

Cucumber
Storage: In an airtight container in the fridge.
Uses: Raw
When to use: Within 5 days

Recipes!

Green Beans with Garlic & Toasted Almonds
Caramelized Walla Walla Sweet Onions
Swiss Chard with Chickpeas & Poached Eggs

This week's harvest

Green Beans
Hand-harvested, tender haricot verts!  These are extremely special! 
Steam gently and don't overcook!
Storage: In an airtight container in the fridge.
Uses: Cooked
When to use: Within 3 days

Fresh Garlic
Storage: On the counter up to a month.
Uses: Raw/Cooked

Culinary Mint
This mint is delicious in culinary dishes or in drinks.
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 3 days

Napa Cabbage
A great variety for stir-fries
Uses: Raw/Cooked
When to use: Within 5 days

Zucchini
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 5 days

Swiss Chard
Storage: In an airtight container in the fridge.
Uses: Cooked
When to use: Within 5 days

Walla Walla Onions
A fresh-eating onion that has a mild, sweet flavor.  Great in salads or you can caramelize them!
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 5 days

Basil
This is a new planting.  Those of you who have been members for many years will remember that it became nearly impossible to grow basil in the Northeast for a few years due to fungal diseases.  Now we have resistant varieties that are allowing for a basil come-back!  We couldn't be happier!  Stocking our freezer with basil pesto for the winter.
Storage: In an airtight container in the fridge. Or bouquet-style in a glass of water up to a day on the counter.
Uses: Raw is best
When to use: Within 3 days  

Recipes!

Swiss Chard Gratin
Stir-fried Napa Cabbage with Spicy Garlic Sauce
Stewed Zucchini with Basil & Mint
Grilled Walla Walla Onions

This unsettled weather is proving challenging for us! Whenever it rains, we're prevented from getting into the fields with the tractor for a few days. This throws off our field work schedule and then overloads us with an impossible list of tasks when the fields finally dry out. We can't win! :)

On a happier note, the tomatoes are looking beautiful, despite a touch of what might be *blight* from all this rain. We're keeping a close eye on it! The eggplants, peppers and other summer crops are also looking great.
All coming soon to the shares (in a few more weeks)!

LAST CALL FOR THE FRUIT SHARE! If you're still interested in adding on the Briermere Farm Fruit Share to your membership, there is still time! The Fruit Share begins in August and the deadline to add it on is July 16th.
E-mail Kelly in the farm office if you're interested!

This week's harvest

Red Batavian Lettuce
Crunchy and sweet!
Storage: In an airtight container in the fridge.
Uses: Raw
When to use: Within 3 days

Cucumbers
Storage: In an airtight container in the fridge.
Uses: Raw
When to use: Within 5 days

Carrots
Storage: In an airtight container in the fridge.  Remove the greens before storing.
Uses: Raw/Cooked
When to use: Within 5 days

Pointy "Sweetheart" Cabbage
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 5 days

Zucchini
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 5 days

Swiss Chard
Storage: In an airtight container in the fridge.
Uses: Cooked
When to use: Within 5 days

Scallions
Storage: In an airtight container in the fridge.
Uses: Cooked
When to use: Within 5 days

Recipes!

Cucumber Salad with Scallions & Olives
Zucchini & Fresh Herb Fritters
Roasted Carrot & Avocado Salad

Summer is now in full swing and so are our summer crops! In addition to the zucchini, the cucumbers are starting to produce fruit this week. (Yes, cucumbers are technically a fruit!). The tomato plants are growing like crazy, but we won't see them for another month or so. Stay cool, friends!

LAST CALL FOR THE FRUIT SHARE! If you're still interested in adding on the Briermere Farm Fruit Share to your membership, there is still time! The Fruit Share begins in August and the deadline to add it on is July 16th.
E-mail Kelly in the farm office if you're interested!

This week's harvest

*Fresh* Garlic
This is *fresh* garlic, not dried. Unless you grow your own garlic, you would never otherwise get your hands on this delicacy. The cloves are juicy and sweet with an amazing garlic flavor. Store on the counter and enjoy fresh, or you can let them dry (if they are in a cool, dry spot), and they will store for a few months. 
Storage: On the counter in a cool, dry spot.
Uses: Raw/Cooked
When to use: Within 14 days fresh or dried up to a few months

Green Batavian Lettuce
Crunchy and sweet!
Storage: In an airtight container in the fridge.
Uses: Raw
When to use: Within 3 days

Cucumbers
Storage: In an airtight container in the fridge.
Uses: Raw
When to use: Within 5 days

Carrots
Crunchy, sweet and delicious!  It will be hard to eat store-bought carrots ever again.  Sorry.
Storage: In an airtight container in the fridge.  Remove the greens before storing.
Uses: Raw/Cooked
When to use: Within 5 days

Green Cabbage
This variety is especially sweet.  Great for summer salad slaws!
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 5 days

Basil
Pesto season is here!  It freezes like a dream (the pesto in a jar) and it's always the most coveted item in the freezer!  A taste of summer!
Storage: In an airtight container in the fridge.
Uses: Raw
When to use: Within 5 days

Zucchini
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 5 days

Swiss Chard
Storage: In an airtight container in the fridge.
Uses: Cooked
When to use: Within 5 days

Recipes!

Granny's French Swiss Chard
Fresh Basil Pesto - use the fresh garlic!
Garlic Parmesan Zucchini Saute

Fennel is ready this week! It's a brilliant veg with a distinct flavor that mellows when cooked. (It looses the licorice flavor in case it's not your favorite.) I love it sliced thinly in a salad with the radicchio, or you can braise it. The recipe below is a winner!

And in other news...The zucchini harvest has begun! We have to harvest from these plants every day because the zucchini grows so quickly. If we miss a day we end up with honkers (which nobody wants). Smaller is preferable when it comes to zucchini. ;) You can expect them in your shares every week for the next month or so. We'll give you a break and then they'll be back for round 2 later in the summer. Bon appetit!

This week's harvest

NOTE: The fruit share begins in August.

Fennel
The bulb (the white part) is the most edible part.  The stalks and fronts are too tough to eat, but they are great used in a soup stock. The recipe below for caramelized fennel will make a fennel lover out of anyone!
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 5 days

Romaine Lettuce
Crunchy and sweet!
Storage: In an airtight container in the fridge.
Uses: Raw
When to use: Within 3 days

Escarole
This is not lettuce!  You can tell it's escarole because it has frilly leaves and white stems in the center.  Escarole soup with white beans is a classic.  Recipe below!  If you want to eat it raw, the inner leaves are tender for a salad.  The outer leaves are best cooked.
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 3 days

Basil
Pesto season is here!  It freezes like a dream (the pesto in a jar) and it's always the most coveted item in the freezer!  A taste of summer!
Storage: In an airtight container in the fridge.
Uses: Raw
When to use: Within 5 days

Zucchini
The first few pounds of many many more to come!
Storage: In an airtight container in the fridge.
Uses: Cooked
When to use: Within 5 days

Radicchio
This cousin of escarole (another chicory, bitter green) is beautiful with its rich red color with white veins.  It's delicious as a salad dressed with olive oil & lemon juice, fresh garlic and shaved parmesan.  If the bitter flavor is not to your liking, it mellows when cooked.  You can even grill it!
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 5 days

Napa Cabbage
An excellent variety for stir-fries and crunchy salads!
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 5 days

Recipes!

Escarole & White Bean Salad with Fennel & Gruyere Cheese
Escarole & White Bean Soup
Caramelized Fennel with Goat Cheese - *Favorite Recipe*
Napa Cabbage Salad
Radicchio Salad with Manchego
Simple Grilled Radicchio

Happy Summer Solstice! We're harvesting an amazing share for you this week with beets, sugarloaf chicory and scallions. Enjoy!

This week's harvest

NOTE: The fruit share begins in August.

Scallions
Fresh green onions should be the star of the recipe.  Try scallion pancakes (recipe below) or grill them for 1-2 minutes over low.
Uses: Raw/Cooked
When to use: Within 5 days

Buttercrunch Lettuce
Crunchy and sweet!
Storage: In an airtight container in the fridge.
Uses: Raw
When to use: Within 3 days

Boston Lettuce
Soft, thick leaves make this early season variety really special.
Storage: In an airtight container in the fridge.
Uses: Raw
When to use: Within 3 days

Bok Choi
Eat the whole veg - leaves and stem!
Storage: In an airtight container in the fridge. Separate the roots from the leaves
Uses: Raw/Cooked
When to use: Within 5 days

Parsley
We love parsley in salads and soups.  It freshens up dishes with a wonderful flavor.  You can also stick it directly into a storage container (or bag) and put it in the freezer.  Break off and chop up a handful to add to soups in the future!
Storage: In an airtight container in the fridge.
Uses: Raw
When to use: Within 3 days

Red Beets
They're here at last! The beet greens are my favorite greens, so don't toss them!  You can cook them like spinach - excellent steamed with olive oil or butter and salt.
Storage: In an airtight container in the fridge.  Separate the roots from the greens.
Uses: Cooked
When to use: Within 5 days

Sugarloaf Chicory
This is a cousin of radicchio.  It has a slightly bitter flavor, which I love in salads paired with a sharp cheese and olive oil, lemon juice and fresh garlic.  If you're not a fan of bitter greens, saute it and it will mellow.
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 5 days

Japanese Salad Turnips
Enjoy raw or cooked - no need to peel.
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 5 days

Recipes!

Scallion Pancakes
Sheet Pan Chicken (or Tofu) with Scallions & Bok Choi
Julia Child's Perfect Roasted Beets

Thanks to everyone who came out to the farm to pick strawberries these past few weeks. The berries are still producing at their peak, but after this weekend, they will drop off. Consider this week the last call if you want some berries to make jam, shortcake or stock your freezer!

LAST CALL FOR STRAWBERRIES!!!!
COME TO THE FARM! The strawberries are ripe for the picking! We're open Tuesday & Wednesday, 9-2 and Friday & Saturday, 9-5. More info here!

This week's harvest

NOTE: The fruit share begins in August.

Garlic Scapes
This is a delicacy - the flower heads and upper stem of the garlic plant!  Remove the top bulb portion (the flower head bulb) and the rest of the stem is edible and delicious.  Learn more about garlic scapes here. 
Uses: Raw/Cooked
When to use: Within 5 days

"Pomegranate Crunch" baby Red Romaine Lettuce
Beautiful red, crunchy and sweet leaves.
Storage: In an airtight container in the fridge.
Uses: Raw
When to use: Within 3 days

Boston Lettuce
Soft, thick leaves make this early season variety really special.
Storage: In an airtight container in the fridge.
Uses: Raw
When to use: Within 3 days

Red Radishes
Storage: In an airtight container in the fridge. Separate the roots from the leaves
Uses: Raw/Cooked
When to use: Within 5 days

Arugula
Baby arugula is tender.  Be gentle when you wash and prepare it!
Storage: In an airtight container in the fridge.
Uses: Raw
How the farmer eats it this week: Arugula Salad
When to use: Within 3 days

Purple Kale
It's the first year we're growing this variety.  I made kale salad with it last night and the texture of the leaves held the grated parmesan, breadcrumbs and garlicky lemon dressing so well!
A CSA member raves about the Sweet Kale recipe below. I'm making it tomorrow!
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
How the farmer eats it this week: Kale salad!
When to use: Within 5 days

Collards
Collards make great wraps!  Try this week's recipe below.
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 5 days

Sugar Snap Peas
ITEM IN ROTATION - It's eventually coming to all members.  Maybe this is your lucky week?
Sweet and fun to eat!  Remove the stem and pull down the string.  You eat the whole pod and peas inside!
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
How the farmer eats it this week: Sugar Snap peas as a snack in the field!
When to use: Within 3 days

Recipes!

Garlic Scape Pesto
Collard Wraps with a Peanut Sauce
Sweet Kale Salad with Lentils & Pine Nuts - Ottolenghi (scroll down page for recipe)

Lettuce is having a moment. It's loving this early June weather with the warm days and cool nights. Here's Galen harvesting a head of Butttercrunch Lettuce for dinner last night. It's crunchy like a Romaine, but still soft on the outer leaves and so much sweeter. It will hold up well with a heavier dressing if you choose. We're also excited for the kohlrabi in this week's share. It looks like something from outer space, but it's actually a cousin of the cabbage and it's super delish raw and in a variety of dishes. And what's the deal with two (2!) types of kale in the box? Rest assured we never intended this to happen, but Mother Nature had other plans. So more kale for all of you. MAKE SOUP!

Be well!
Maggie & Matt, Kelly and the farm crew

P.S. The strawberreies are ripe for the picking! We'll be open this week Tuesday & Wednesday, 9-2 and Friday & Saturday, 9-5. More info here!

This week's harvest

NOTE: The Vegetable CSA begins this week.
The fruit share begins in August.

Buttercrunch Lettuce
The softest leaves for the best tasting salad!  You can't find this variety in stores.  It's a cool season specialty only available in June or fall.
Storage: In an airtight container in the fridge.
Uses: Raw
How the farmer eats it this week: A fabulous salad with olives, red onion, homemade bread crumbs & feta.
When to use: Within 3 days

Kohlrabi
A cousin of the mighty cabbage.  Peel off the thick skin and you can slice and eat raw OR braise or put in soups. It has a mild flavor making it very versatile in the kitchen.  Northern Europeans go bonkers over this stuff!  It's a staple in their kitchens and you can't find it in stores.
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
How the farmer eats it this week: Sliced raw with sea salt.
When to use: Within 5 days

French Breakfast Radishes
A little bouquet bunch for everyone because we had more in the fields than we had planned on!  Bonus radishes for everyone!
Storage: In an airtight container in the fridge. Separate the roots from the greens.
Uses: Raw/Cooked
How the farmer eats it this week: With butter and flaked salt, of course!
When to use: Within 3 days

Toscano Kale
Also knows as dinosaur kale!  Great for cooking in soups or steaming. Nutritious powerhouse!
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
How the farmer eats it this week: Kale salad!
When to use: Within 5 days

Red Kale
We have an abundance of kale!  It was supposed to last for just one week's harvest, but there is more!  The fertility in the field is amazing.  If it's too much, make a double batch of kale soup (recipe below) and stick it in the freezer for dinner one night when you're too tired to cook! 
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
How the farmer eats it this week: Kale chips, Kale & White Bean Soup
When to use: Within 5 days

Red Boston Lettuce
The softest leaves for the best tasting salad!  You can't find this variety in stores.  It's a cool season specialty only available in June or fall.
Storage: In an airtight container in the fridge.
Uses: Raw
How the farmer eats it this week: A fabulous salad with the perfect vinaigrette (see recipe below), toasted pine nuts, red onion and feta.
When to use: Within 5 days

Sugar Snap Peas
ITEM IN ROTATION:  Coming to you either this week OR next week! 
So good raw or in a stir fry!  Super sweet!
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
How the farmer eats it this week: Raw as a snack in the fields...
When to use: Within 2 days

Recipes!

Raw Tuscan Kale Salad - the best!
White Bean & Kale Soup - the best!
Kohlrabi Salad - Food 52
Kohlrabi Fritters

Welcome to the first week of CSA! Your vegetables were harvested first thing this morning, while the fields were still wet and muddy from the weekend's downpours. The crew suited up in their fisherman rain gear, tall boots and hats and headed out with their harvesting knives and crates before 8am! Everything was washed and packed into your CSA box this afternoon and the boxes will spend the night in our coolers before we load them onto our refrigerated trucks and send them out to your pick-up site. It's an elaborate and labor-intensive process, but this is what it takes to get you super fresh food from our farm to your neighborhood. We love farming for the community, knowing that as we sit down to dinner Tuesday night, we are sharing the harvest with hundreds of other families across Long Island and Queens. Here's to a wonderful season of bountiful harvests, good health and happiness! Thank you for joining us!

- Maggie & Matt

This week's harvest

NOTE: The Vegetable CSA begins this week.
The fruit share begins in August.

Baby Bok Choi
You eat the entire leaf and stem of this wonderful Asian green. Excellent in stir-fries!
Storage: In an airtight container in the fridge.
Uses: Best Cooked
How the farmer eats it this week: Quick Bok Choi Saute
When to use: Within 5 days

Japanese Salad Turnips
Crunchy and sweet!  Yes, you can eat them raw and you should!  The greens are delicious sauteed like spinach.  Do not discard the greens...they are the best part of the veg!  It's a true, two-for-one veggie.
Storage: In an airtight container in the fridge. Separate the roots from the greens. EAT THE GREENS!  They are the best part.
Uses: Raw/Cooked
How the farmer eats it this week: Turnips sliced and eaten raw for a snack.  The greens sauteed with olive oil & garlic served with eggs for breakfast.
When to use: Within 5 days

French Breakfast Radishes
Probably the prettiest crop we grow!  We love these as an appetizer with butter and salt.  You can also slice them in salads or saute if you don't like the spicy bite.  Cooking them will mellow out their flavor. I don't eat the greens myself (I find their texture a bit hairy), but some people do cook them or make pesto.  Do you?  Let me know!
Storage: In an airtight container in the fridge. Separate the roots from the greens.
Uses: Raw/Cooked
How the farmer eats it this week: With butter and flaked salt, of course!
When to use: Within 3 days

Red Kale
My favorite kale variety.  Use in soups, for kale chips, smoothies and more!
Storage: On the counter.
Uses: Raw/Cooked
How the farmer eats it this week: Kale chips for the farm kids, the rest in our morning smoothie with lemon, cilantro, green apple and frozen berries . (Add coconut or regular water to consistency.)
When to use: Within 5 days

Green Boston Lettuce
The softest leaves for the best tasting salad!  You can't find this variety in stores.  It's a cool season specialty only available in June or fall.
Storage: In an airtight container in the fridge.
Uses: Raw
How the farmer eats it this week: A fabulous salad with the perfect vinaigrette (see recipe below), toasted pine nuts, red onion and feta.
When to use: Within 5 days

Bunching Broccoli
This is an amazing broccoli variety, similar to broccolini.  You eat the whole thing - stem, leaf and floret!  Steam gently.  It cooks quickly!
Storage: In an airtight container in the fridge.
Uses: Cooked
How the farmer eats it this week: Simply steamed with olive oil and salt & pepper.
When to use: Within 5 days


Collards
These are a beloved Southern green, but also adaptable to most recipes calling for kale.  We love it sauteed with eggs for breakfast, great in soups or steamed and used as a wrap! 
Storage: In an airtight container in the fridge.
Uses: Best Cooked
How the farmer eats it this week: Green Curry Collards with rice!
When to use: Within 5 days

Recipes!

French Radishes with Butter & Salt - Dorie Greenspan
Perfect Salad & The BEST Vinaigrette
Green Curry Collards - Chef Vivian Howard
Braised Baby Bok Choi
Traditional Southern Collard Greens with Bacon!

Six vegetables you can find in any grocery store and which most people eat on a regular basis are actually all from this one plant. Over the last few thousand years, farmers have bred Brassica Oleracea into six "cultivars" that eventually became many of the vegetables we eat:

Brassica is also known as the wild mustard plant.

"The wild plant is a weedy little herb that prefers to grow on limestone outcroppings all around the coastal Mediterranean region," Jeanne Osnas, a researcher at Purdue University who blogs as "The Botanist in the Kitchen," writes in a blog post about Brassica Oleracea. "It is a biennial plant that uses food reserves stored over the winter in its rosette of leaves to produce a spike of a few yellow flowers at the end of its second summer before dying. Those nutritious leaves make its domesticated derivatives important food crops in much of the world now."

This one plant was selectively bred over hundreds of years to create dozens of wildly different vegetables. By selecting and breeding plants with bigger leaves, or larger buds, the different cultivars (also known as subspecies) were created.

Source: Skye Gould/Tech Insider