From Farmer Pam

HI THERE – WE ARE SO GLAD FOR THE REFRESHING RAIN – IT REALLY HELPED COOL THINGS DOWN

HERE IS THE LINE UP FOR TODAY

SALAD MIX

MULTI LETTUCES ( 3 ASSORTED )

STRAWBERRIES

RADISHES

SPRING ONIONS

CHINESE CABBAGE

SNOW PEAS

SWISS CHARD

THE CHINESE CABBAGE MAKES A WONDERFUL SHREDDED SALAD – LAYERED WITH GRATED RADISH ,CARROT & ANY OTHER GARDEN VEGGIE – TOPPED WITH SNOW PEAS. THE SWISS CHARD IS WONDERFUL STEAMED DOWN &DRESSED WITH BALSAMIC VINEGAR OR SAUTEED ALONG SIDE YOUR MORNING EGGS ;-) CHOPPED RAW IN SALAD IS VERY GOOD TO

HAPPY SHAVUOT

FARMER PAM

From CSA'er Barbara

I found this recipe on epicurious.com for Rhubarb Sorbet.  I have made it three times since last year and it is delicious. 
http://www.epicurious.com/recipes/food/views/Rhubarb-Sorbet-1072

From CSA'er Ellen

Here's a website that has an extensive recipe collection for rhubarb;   

rhubarbinfo.com

From CSA'er Julie

I wanted to share with the group the wonderful dinner I had tonight. It is not really a recipe - more of an idea. 

We made a wonderful salad from some of today's veggies: a bowl of arugula, topped with thinly sliced radishes, shaved parmesan, and added a citrus vinaigrette (white wine, lemon, olive oil, a little honey for sweetness, and ground pepper). Perfectly light and tasty salad.

From Farmer Pam

LOOKS LIKE - IF IT WOULD EVER STOP RAINING - ASPARAGUS, SPRING ONIONS,
RADISH, SALAD MIX, BOC CHOI OR KALE, HERB , RHUBARB & HEAD LETTUCE 
 
STRAWBERRIES STILL AT LEAST A WEEK AWAY - WE NEED SOME SUNSHINE !!!
 
HOPE YOU ENJOY
 
BEST,
PAM

This Week on EatingWell.com

	The #1 Spring Vegetable You Should Be Eating (and Probably Aren't): Though this spring favorite is often matched with fruit in sweets, it's actually a vegetable. What is it? Drumroll, please... Find out what it is.  Did anyone answer correctly? Our farmer has provided it in the past - looking forward to it for this year...

Counting down the days....

Monday, MAY 16th - it all begins.

We can begin indulging in some awesome freshness.

Also looking forward to reading about any interesting tidbits, stories and recipes to share.