To view Farmer John’s latest update, click here.

This week’s share will include:

• Veggies: Spinach, choice of arugula, tatsoi, or broccoli raab, beets, peppers, radishes, choice of an herb, Honeynut squash, mixed onions, cauliflower, Napa cabbage or broccoli, and Japanese sweet potatoes.
• Add-on shares:
  • Fruit: Fuji apples
  • Flowers: finished for the season
  • Mushrooms: TBD
  • Eggs: not mentioned in this week’s update from John, but assuming yes

For those with half shares, this is “A” week.

Serving Suggestions:

• Today’s suggestion comes from CSA Member Jeff Schrimmer. Jeff was excited to receive a new batch of leeks and potatoes last week, “Yay. More leeks and potatoes. I do a version of Julia Child’s potatoes and leeks soup using a slow cooker. Besides tasting wonderful, it gives my home an earthy smell that lasts for a day or two. Wonderful.”
  • The official recipe is called “Potage Parmentier” and was published by WBGH a few years ago. I haven’t tried it yet but it’s not far off from how I make my own potato leek soup — simple is best. I usually keep two handfuls of diced potatoes in water while the soup cooks. My family prefers some chunks rather than a silky smooth consistency so I’ll throw those extra chunks in for the last 15-20min before serving (or, alternatively you could reserve a few spoonfuls before mashing/blending).