Howdy folks and welcome to week four of your Tumbleweed CSA. It’s starting to feel like late spring here with the arrival of carrots and kohlrabi (two of our favorite veggies!) If kohlrabi is a new vegetable for you than you are in for a treat! Sure it might look intimidating but don’t let that discourage you. It’s one of the most refreshing veggies we grow. It’s crispy, mild and tastes great raw or cooked (though I prefer raw). My kids love it sliced into sticks and sprinkled with sea salt and nutritional yeast. It’s also a great vehicle for dipping into hummus or any sauce you’ve got on hand. You need to peel it before eating and the best way to peel it is with a sharp knife. Then you can slice it into thin rounds and then into “sticks”. I’ve got a few recipes below for you to try too if you need inspiration.

We’re excited for the first carrots of the season along with more arugula, spinach, turnips, bok choy, head head lettuce and garlic scapes. This will probably be the last week for bok choy for a while (I’m sure you’re all sick of it by now!!) and some new crops are on the horizon. The fields continue to look good and we’re really happy with the weather forecast this week.

We hope you and your family are enjoying the bounty. Happy cooking and eating everyone.

Your farmers,
Andrea, Taylor, Pepper, Maize and our badass field crew

Harvest 4

Bok Choy—Full of anti-cancer properties such as Vitamins C & E, beta carotene, and selenium which is thought to slow the growth rate of tumors.
Head Lettuce— A rich source of vitamins A, K and folate. Also a good anti- inflammatory leafy green.
Turnips—Rich in vitamins and minerals turnips are high in antioxidants which help provide anti-inflammatory, anticancer, and antibacterial effects, among other benefits. The greens boast a whole list of their own nutritional values but the biggest ones are that they’re high in vitamin A and calcium. Please remove the greens from the turnips and store them separately so the roots don’t get soft.
Carrots—Rich in beta-carotene which your body converts into Vitamin A. This vitamin is important for vision, bone and immune function. Carrots are also high in antioxidants and important minerals for overall body health. Remove the greens on the carrots before storing them so they don’t go soft.
Arugula—Arugula is thought to be one of the most nutrient dense leafy green veggies. It’s high in calcium, potassium, folate, and vitamins A, C, and K. It’s also an excellent source of phytochemicals like flavonoids and glucosinolates that can scavenge free radicals and offer anticancer properties.
Garlic Scapes—the list of health benefits is almost too long!! It’s anti-fungal, anti- inflammatory, boosts immune health, and is full of antioxidants! Just eat garlic with every meal!
Spinach—rich in iron, potassium, vitamins C & E, and magnesium. Spinach can also aid in digestion and has anticancer properties. Eat this veggie up!!
Kohlrabi—Kohlrabi is great for gut health as it contains both soluble and insoluble fiber. It also contains a wide array of antioxidants, such as vitamin C, anthocyanins, isothiocyanates, and glucosinolates. These plant compounds protect your cells against free radical damage that may otherwise increase your risk of disease.