June 10th, 2026
Bok Choy
Endive
Radishes
Butter Lettuce
Arugula
Broccolini
Sugar Snap Peas (Bayview)
Thyme
Surprise! Bok Choy again! We always plant two successions in the spring, because sometimes the Bok Choy “bolts” or goes to seed, before the first harvest, which means we miss out on the harvest. But we’re in luck because the weather just cool enough to slow the growth. We won’t see it again until fall, so enjoy those stir fries now before its too hot to get the wok going.
Endive - is sometimes called “Frisee”, but the variety we grow is actually endive. That said, searching for “frisee” recipes maybe be more precise than “endive”, because you may find recipes for “Belgian Endive” instead. Endive may not be familiar but it’s one of the most nutritious crops we grow. The cool thing about endive is that it can be lightly cooked, which sweetens and softens the bitter leaves. The white, inner leaves are the sweetest and most delicate, because they’re protected from the elements, while the outer leaves are stronger in taste and texture. If the taste is too strong for you, we definitely recommend either cooking it down with some honey or maple syrup or eating it in a salad mixed with the butter lettuce and tossed in a creamy dressing, like a Caesar Salad. We washed these really throughly, but because of the nature of the frizzy leaves, roll polys tend to sneak in there. A quick soak in cold salt water will help them detach. The farm is where the insects live, and we don’t spray them - so don’t be alarmed if the’ve made their way into your lettuce. This is the only time you’ll get endive from us this season - be it a good thing or a bad thing ;)
Arugula - has been tough for us to plan for an early spring harvest for the past couple years. It matures 30 days from being seeded, and because the leaves are so tender and susceptible to flea beetle damage, it needs to be covered at all times, which increases growth speed. Usually it goes to seed, or “bolts” before the first harvest, making it unmarketable. But this time, we held off on planting, and while the leaves are pretty big anyways, they have not gone to seed and are the perfect supplement to a salad. The leaves are mature, not “baby” arugula. Because of their size and how we wash and bag our cut greens, putting them into bags would have bent and bruised the stems and leaves, creating a soggy mess in a plastic bag, which nobody wants. So we opted to harvest them into cute little bunches. They have been dunked in water for an initial cleaning, but a little rinse never hurts. When you are ready to eat them, simply use a kitchen knife to cut the stems from the leaves just above the twist tie, and you’ll have some awesome arugula to add to your salads.
Radishes - Love em or hate em, they are always one of the first root crop of the spring. Radishes are a great crunchy addition to a spring salad, but are also delicious roasted. Halved or quartered, tossed in oil and soy sauce, roasted radishes may change your mind about their taste.
Broccolini - is much easier to cook (and grow!) than broccoli. Without a huge stem that is, let’s be honest; likely to get tossed, it comes to you in its completely edible form. The main head is sort of like a broccoli, and you may need to cut it up a little, but the stems are so tender, so before cutting them from the floret, give them a try! We loooooove roasting broccolini. Its a quick and easy way to get dinner on the table. The key is to oil it up real good.
RECIPES TO TRY
Warm Frisée and Mushroom Salad
The clover in our pasture is currently flowering, which is awesome, because there are honey bees on the land now! One of our members has been studying hives, and recently added a small colony to our ecosystem. I’ve seen a noticeable increase in the amongst the flowering asparagus patch.