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Today’s share will include: summer squash, choice of spinach or Swiss chard, kale, lettuce, broccoli, sweet onions, carrots, cucumbers, eggplant, and choice of an herb (cilantro or dill)

Serving suggestions:

• This week we will get our first batch of kale. If you want to use the kale in a raw preparation where you’ll be dressing it, here is a tip: after thoroughly washing and drying the kale, drizzle with a little oil and sprinkle with some salt, then massage the kale leaves well, then roughly chop. The massaged kale will be softer and slightly wilted, making it better to serve as salad greens. (Don’t forget that you already salted the kale when adding dressing and other seasonings)
• Broccoli can handle a hard roast very well which brings out a concentrated flavor. Roast some simply seasoned florets — oil, salt, pepper — at 450 degrees until they start to char in spots. Toss with some finely minced raw garlic while still piping hot, and toss on some red pepper flakes if you’d like.