We have started delivering! On Friday we brought boxes to our first 4 members and also the food pantry in Story City, and tomorrow we will be harvesting in the rain to bring food for the rest of our CSA.
This week, we will have most or all of the following: Spinach, head lettuce, loose-leaf lettuce, mustard greens, kale, radishes, dill, and a little bit of green onion. Many of these greens can be eaten interchangeably, fresh or cooked. Lettuce is rarely cooked, while spinach is sometimes, and kale and mustard are often cooked. My preferred cooking method is steaming, or a light stirfry with a lid (sort of half fried, half steamed). This week we have been eating lots of salad, mixing all those greens in to one salad, with the addition of radish, onion, dandelion greens and lamb’s quarters. Let us know if you would like lamb’s quarters or nettles in your box – we have an abundance – or look in your own backyard and you might find some.
i have figured out the picture challenge I was having, but i am usually not organized enough to get the pictures in with the most recent blog. so look at the previous entries for some more pictures!
We have a fantastic visitor named Navvab staying with us right now (maybe we’ll have a good picture of her for next week) and she’s put together a few simple recipes to inspire you this week:

MUSTARD ONION STIRFRY
1T vegetable oil
Chop and sauté onions in oil, add 1T or more of water if needed
Add chopped mustard greens; sauté 1-2 minutes
Add pinch of salt, pepper, and/or soy sauce to taste
Top with fresh raw cut radishes for color

Shari Reilly stopped and had lunch with us before delivering on Friday and inspired this suggestion:
DILL DRESSING
Mix together:
Minced several stalks of dill
1/2c-1c plain yogurt
minced 1 cucumber
salt to taste

NAVVAB'S SPINACH SALAD
In a big bowl add spinach,
cut onion
chopped walnuts
dried cranberries
optional chopped hard-boiled egg
serve with a vinaigrette dressing