Week 23, 2022

Komatsuna and bok choy bounty, incredible salmon incoming, and a sensational strawberry salmon salad for summertime satisfaction. It’s all right here, folks.

Fruits: Strawberries from Klug. Cherry tomatoes from Scenic Ridge & Back Ridge Farms via Fifth Season. Fresh blueberry raisins and frozen blueberries from Joe’s Blues. Frozen aronia berries from Bellbrook Berry Farm.

Greens: Bok choy, Lacinato kale, lettuce head mix, Komatsuna, and lettuce mix from our farm.

Herbs: Dill, chives, garlic chives, mint, parsley, and oregano from Smits.

Planters: Basil (regular, Napoletano, purple, Thai, lemon, and lime), kale, rosemary, and thyme from our farm.

Roots &Veg: Rhubarb from Mick Klug. Blue & yellow potatoes, celery root, and green & purple daikon from Driftless Organics. Creminis, portabellas, and shiitakes from River Valley Ranch. Turmeric from Yogi Hari’s Ashram. Carrots, garlic scapes, kohlrabi, and zucchini from our farm.

Featured Items: Center-cut pork chops from Jake’s Country Meats. Farmhouse brick goat cheese from Door County Creamery. Broccoli cheddar & tomato basil soup from Bushel & Peck’s. Cranberry pistachio granola from River Valley Ranch. Tricolor pappardelle from Dalla Terra. Wild-caught sockeye salmon from Bering Bounty LLC. Staycation treat from Jitterbug Sweets.