Second week of the spring 2009; CSA here is what I have for everyone:

Tastes of the Garden:
Red Winterbor Kale
Ruby Red Swiss Chard
Baby Lettuce mix (with arugula)
Red onions from storage
Chives
White Superior Potatoes

Cream of the crop:
received all of the above and;
Green Winterbor Kale
Garnet Giant Mustard Greens
Collards
Red Russian Kale
Copra Yellow Storage Onion
Bread

This is a "lean week" because of the lack of eggs. (Our egg washer and caretaker was on vacation in DC) Next week I am planning to put in two dz eggs so get ready for that in another week.
Ken Scott is helping with the pictures and I am going to put up one from last weeks "TASTES" share on this page for you to see.

TABLE TALK

TC pick ups received Ciabatta bread.  This is a rustic Italian Classic that is light and a slight bit tangy.  It's great for dipping into olive oils or as a sandwhich bread.  In the mornings I eat it with jam and butter.  The potentials are endless.

The bread today (Saturday, Suttons Bay) is almost like last week's offerings but this time I've included a portion of rye flour.  I call in pain de campagne, which is french for "country bread".  It should have better keeping qualities than a standard baguette or other french bread because of its proportion of rye as well as it's more sour nature.  A note on the bread for all you "breakin breaders":  If you don't eat all the bread given to you within two days it tends to get stale (there are no added preservatives, just the acids from the bacteria produced in the fermentation process). If you want,  you can freeze it or you can just pop it in the oven for a few minutes at 350F to rejuvinate it.