We can't believe that week 15 of the CSA is already here.. that means only 5 more left; the countdown begins! This week we sure have noticed the increase in temperatures, and we have started planting to account for the change of seasons. Our final rounds of all the vegetables we have come to depend on are all in the ground (hakurei turnips, fennel, kohlrabi, bush beans) and while we still have those last harvests to look forward to, you should start to see evidence of the seasons end and change in the CSA shares. For example this week we have included Garlic Chives, which are a summer and heat friendly perennial crop. My favorite use of garlic chives is the "number 52" menu item at Cake Thai Kitchen on Biscayne and 79th: Garlic Chive Tofu with soy sauce and chili. In this dish the garlic chives are cut large, instead of diced, and are treated more like a green vegetable than simple as an herb. 
Last week you were supposed to receive scallions in your share, but for some reason they didn't make it onto the delivery truck, so they are included this week. At first we thought that might be strange... two bunching onion varieties in one week, but they should be easy to include in recipes together and can be quite complimentary. One good way to use both items in one fun project is to make dumplings! This authentic recipe calls for both scallions and garlic chives, and can be easily changed to be vegetarian instead. When I make dumplings i go all out and make dozens, to freeze plenty for later. Try PK Oriental Market on 168th street in North Miami for a crazy selection of dumpling wrappers, including ones without tons of preservatives and additives (ingredients should just be water salt and flour if you get the good ones).
We have included beans again this week because our plants are doing much better than we expected and theres plenty of them to do another week. We hope you dont mind the repeat, beans are so easy to cook and they keep quite well in the fridge so hopefully theres more room in your fridge and appetites for another round. Savoy cabbage from Verde Farms are looking beautiful as are Chris' lettuces and romaines over at French Farms. We have been so impressed all season by his lettuce varieties, from the multicolored lettuce mix to those giant beautiful red butterhead, we can't wait to see how nice this weeks Romaine heads are. If you are looking for something new to do with the Romaine I highly suggest trying to cook with it. At first I thought this was super weird, but then one day i made a pasta dish and wilted romaine in it and the taste and texture were both amazing. This recipe is for a traditional pasta dish made with wilted romaine, parmesan and a fried egg, yumm!
Large shares will include a half pound salad bag of baby scarlet frill mustard greens, which are our favorite baby mustard to grow, thanks to their striking color, frilly texture and spicy flavor profile. Try mixing them in with your lettuce from the share this week, or if you dont like the spicy kick of the raw leaves, you can also quickly wilt or sauté them, perhaps with your beet greens.
Small Shares:
Yellow & green beans from our fields
Fennel from our fields
Scallions from Verde Farm
Cherokee head lettuce or Romaine from French Farm
Beets with tops from Verde Farms
Hakurei salad turnips from our fields
Savoy Cabbage from Verde Farms
Garlic Chives from Verde Farms
Large Shares:
Yellow & green beans from our fields
Fennel from our fields (large shares get extra!)
Scallions from Verde Farm
Cherokee head lettuce or Romaine from French Farm
Beets with tops from Verde Farms
Hakurei salad turnips from our fields
Savoy Cabbage from Verde Farms
Garlic Chives from Verde Farms
Kale from French Farms
Scarlet frill mustard greens, baby leaf for salad from our fields