This weeks share consists of carrots, beets, salad turnips, fennel, kohlrabi, head lettuce, mesclun lettuce, onions, garlic, kale, and tomatoes.
We have a lot of nice kale growing right now, so if you would like to come out to the farm to pick some, just email me. Kale balls are a real treat in the dead of winter. Just remove the mid-rib and blanch the leaves in boiling water for a few minutes. Then drop it in cold water to prevent it from overcooking (and prevent burnt hands). Then squeeze the leaves really hard to remove as much of the water as possible, shaping them into balls or logs or whatever. Then put in ziplocks in the freezer. These are a very convenient addition to any meal, especially soups. Chard balls are also good.