Crisp & cool & perfect for summer...

Cucumbers are back! Our first field planting is finally ready for picking and we're looking forward to many weeks of crisp, cool, juicy, fresh-off-the-vine cucumbers. Luckily this classic summer veggie is super versatile--cucumber salads, quick pickles, in agua fresca, or juiced with other farm veggies--the list goes on and on. Best of all, our cukes are picked fresh for you, so you don't have to peel them like the waxed ones in the grocery store!

Nutritionally, I think cucumbers have been written off as lightweights, but they really have more to offer than what's generally recognized. In the vitamin department, they're a decent source of Vitamin K (needed for bone health), but more importantly they contain phytonutrients like lignans and flavonoids, which are antioxidants, anti-inflammatory, and anti-cancer.

Also in your share this week: zucchini!, beets, mini cabbage, parsley, choice of kale or chard, sugar snap peas!!, and hakureis. In the field you can pick your own green beans (another first of the year for this week!) and dill.

Farm yoga is back again this Saturday at 5:30! Meet us at the Yellow House with your mat and any sunscreen/bug spray/water you'd like to bring. Yoga class is free for members and donation (to benefit our Food Access Fund) for friends, who are very welcome!

Enjoy your veggies this week!

Recipe of the Week
This one comes from the food blog The Yellow House, which I was first introduced to by CSA member (and food blogger herself at the always-gorgeous I Will Feed You blog) Lindsay Grimes. After Wednesday it looks like it will cool down enough to turn on the oven without causing an uprising in your household, and this roasted wedge salad is super simple.

Roasted Cabbage Wedge Salad

1 head cabbage (recipe calls for savoy, but this will work with our tender mini cabbages just fine)
1-2 Tbs olive oil
Kosher salt

5 Tbs olive oil
3 Tbs sherry vinegar
1 tsp dijon mustard
Kosher salt
Fresh ground black pepper

Pecorino romano cheese

Preheat the oven to 450. Using a large, sharp knife quarter (or halve) the cabbage. Trim away any very pithy or brown ends of the core, but leave the core intact. The core will hold the wedges together when roasting.
Arrange the cabbage wedges on a baking sheet. Drizzle the wedges with the olive oil and then sprinkle liberally with kosher salt.
Transfer the baking sheet to the oven. Roast the cabbage for 30 minutes, flipping the wedges at 15 minutes to make sure they brown evenly. At the conclusion of roasting, the cabbages may have some blackened, crispy outer leaves. If you don't want this, take them out a few minutes early, but note that the inside of the cabbage may be less tender than if you had left it in longer.
While the cabbage is roasting, make your vinaigrette: whisk together olive oil, sherry vinegar, and dijon. Taste the vinaigrette and season with salt and pepper to taste.
When the cabbage is finished, work quickly. Plate the wedges, drizzle with vinaigrette, and grate pecorino romano over the top. Serve immediately, while the cabbage is still hot.