TOMTEN FARM

Green Garlic
Spinach
Radishes
Canary Tongue Lettuce
New Potatoes or Fava Beans
Dill

Welcome to our 2016 Community Supported Agriculture season. As is usual in our region, the last month has been full of extreme changes in weather including unseasonable early summer days to a deep frost in mid April and weeks of dry shifting to 10 days of gray skies and lots of downpours. Beginning our fifth year of farming in Prince Edward County, smack dab in the center of Virginia, we have gotten accustomed to many extreme fluctuations. Still it is what remains as our biggest challenge each and every spring. This weather affects our ability to get crop fields prepped, to get them seeded or transplanted and it affects our timing of multiple successions of quick crops; all of which affect our consistency with harvest and our product availability. Not to mention appropriately timing our hoeing or cultivation in order to keep plantings managed so that they can grow healthy and strong plants.

For example this Spring all of our seedlings in our propagation house were ready to be transplanted 1-2 weeks earlier than in prior years, some of this is due to better greenhouse management; but mostly this is because we had very warm and sunny weather in March and early April, so the plants grew really well. This means though that we need to have the crop- land ready for the plants and we need conditions to be right for planting. Many of the crops got in early, but some fields just were not ready, so we either hold the seedlings longer, which can stunt the plants or we “pot them up” into larger size containers, which is extremely time consuming not to mention costly. This choice is just one of many in farming that has a domino effect, with each and every step determining the next. These decisions are part of a farmers job and every year we have more experience to carry with us to help make the most effective choices the next time around. This is how we become better farmers.

So how has the 3 plus inches of rain this past week affected the CSA shares? Well over the next few weeks we will begin to see the affects from crop to crop. Often in our very heavy soil it will mean waterlogged roots and this can stunt growth. As we are still seeing some standing water in some of our fields, we know that in the future we still have a lot of work to do improving our soil, both through better drainage and improved microbial life and soil activity.

Fava beans and early new potatoes are both first timers in our May CSA shares. We are also excited to have a strong stand of spinach to share with you all, as generally we only have spinach from late fall through early spring and the CSA members never get to enjoy it. The green garlic came on very early this year, so this may be our last week bringing it to market. We are giving you all a substantial amount and it will last for 3 plus weeks if not longer. Keep it in a bag in your crisper and if the outer greens yellow, just peel a layer down. Please enjoy this once per season treat. Below we have included some recipe ideas to inspire delicious meals with this week’s share items. We are excited to begin this season with you all. Enjoy the share…..Autumn and Brian

Pasta With Green Puttanesca

Red Potato Salad with Scallions & Radishes

Roz bel Ful Ahdar (Rice with Fava Beans) the New Book of Middle Eastern Food by Claudia Roden
In Egypt this is prepared in the Spring, when fava beans are very young and tender. It is served hot as an accompaniment to meat, or cold with yogurt and a salad. Egyptians do not remove the skins of the beans.
1 pound fresh fava beans, shelled
salt
vegetable oil
1 medium onion
3 cloves garlic or 1 green garlic stalk, minced white & greens
1 cup fresh dill, chopped
1 1/2 cups basmati or long-grain rice (wash)
pepper
2 ¼ cup water
Boil the beans in salted water for a few minutes, until they are tender, then drain. Heat 2 tablespoons oil in a pan and fry the onion until soft and golden. Add the garlic and stir for a minute or two. Then add the drained beans and sauté a little, stirring and turning them over. Add the rice, and stir until transparent.Add the salt, pepper, and chopped dill and pour in the water. Bring to a boil and simmer over low heat, covered, for about 20 minutes, until the rice is tender.

Borani-e Esfenaj (Spinach and Yogurt Salad) the New Book of Middle Eastern Food by Claudia Roden
This refreshing Iranian salad has a pure and delicate flavor.
½ pound spinach
½ cup thick-strained Greek-style yogurt
1 cloves garlic, crushed
½ tsp sugar
salt and pepper
1 Tbls extra-virgin olive oil
juice of ¼ lemon
Wash the spinach and remove the stems only if they are thick and hard. Drain the leaves and put them in a large pan. Cover and set over low heat until the leaves crumple into a soft mass. They steam in the water that clings to them in a very few minutes. Drain, and when cool enough, squeeze out the excess water with your hands. Chop with a sharp knife and mix with the rest of the ingredients.

Hickory King Cornmeal
Golden Ball Turnip
Montevano Baby Fennel
German Butterball Potatoes
Red Meat & Misato Rose Winter Radish
Red Mustard or Collard Greens
Escarole
Garlic

Encompassing most of the Mississippi River watershed north of the delta, Cornbread Nation now features a wonderful mingling of African and European food traditions along with remnants of indigenous traditions. The rich soils, wet climate, lush habitats, and place-based cultures of this region have generated an astonishing variety of heirloom vegetables and fruits, as well as heritage breeds. Its white corns are used for hominy, grits, spoonbreads, johnnycakes, and a myriad of other specialties. Pride in local and regional food traditions is rampant, producing seemingly endless variants of cornbread, barbecue, burgoo, and other stews. Nevertheless, rural out-migration has weakened many of Cornbread Nation’s celebrated rural traditions, so that at least seventy-five of its traditional foods are now threatened or endangered.
The yellow and white strains of Hickory King may be the finest hominy corns that North Americans have ever known. They are eight-rowed, large-grained, small-cobbed landraces of the Old Southern Dents, a group of corns that came directly from Mexico into Cornbread Nation around A.D. 1500. Since that time, they have been selected to excel as roasting ears and as hominy, milled grits, and cornmeal.
– Renewing America’s Food Traditions, Gary Paul Nabhan

Many of you may remember the grits and cornmeal we made last year from our Truckers Favorite Dent corn. Well being that we are part of the Cornbread Nation and all, we have become smitten with growing field corn. Our farm dinner two months ago used the last of our 2014 harvest to make true corn masa for tortillas and they were absolutely wonderful, stole the show in fact. Its amazing to realize what corn actually tastes like, as the corn we have been eating most of our lives is flavorless comparatively. This year we grew white Hickory King dent corn as a trial. Two weeks ago we harvested our crop which was ravaged by our October monsoon followed by the early October frost, so our yields are low, but what we have looks beautiful and we imagine it is going to taste great. We have been drying the corn on the cob in our greenhouse and it seems ready to shell. Tuesday Brian will shell it by hand and grind it on Sub Rosa Bakery’s stone mill. This will be the freshest cornmeal you can find and we encourage you to check out this Serious Eats article here about the history of Southern Cornbread and give their recipe a try. You will not be disappointed, as the mellow corn flavor will blow your mind. Enjoy the share….Brian and Autumn

Southern Style Unsweetened Cornbread

Braised Collard Greens With Cranberry Beans and Andouille Sausage

Mediterranean Rice-Stuffed Escarole

Roasted Turnips with Parmesan

Leek, Potato and Fennel Soup With Bacon

Bitter Greens With Shaved Radish, Almonds and Anchovy Vinaigrette 

Collard Greens and Turnips with Ham Hock and Pepper-Vinegar 

Watermelon Radish, Orange & Goat Cheese Salad 

Nelson Carrots
Hakurei Turnips
Chinese Cabbage
Flowering Brassica or Broccoli Raab
Arugula or Mesclun Mix
Scallion
Cilantro
Chiles
Fresh Ginger or Lemongrass

This week’s post is being written a few days late, as we worked through the weekend, spending Sunday with some work share members planting our 2016 garlic crop. It was such a productive day that we were able to get all our pepper plants and latter tomato successions cleaned out of the fields, stakes and all. This is often a task that gets put aside as we are perpetually under-staffed and it can be a bit tedious with only 2 people. Yesterday we knocked it all out in addition to separating 175lbs of garlic heads (individualizing all the cloves), fertilizing 900’ of bed space, planting 9000 cloves of garlic, and mulching it all with a 4” layer of straw. The crew was amazing and we had a bit of fun in the process. It is always such a relief to get the garlic going and a reminder that our next season is already underway.

Every year this week’s share seems to be filled with crops that inspire Asian preparations. As we are heading into late Fall and the days seem noticeably shorter by the week, we find that provincial Japanese, Chinese, Korean, and Northern Thai Cusine is soothing, warming, and delicious. We find ourselves pulling out the Japanese Farm Food cookbook with its simple and delicious recipes a few times per week. In this week’s share the cooking greens are in the brassica family, often categorized as rapinis. Flowering brassica, also known as yu choy sum, a flowering relative to bok choy is in the greater Asian greens family. In the Serious Eats Field Guide to Asian Greens, flowering brassica is also known as yu choy, check it out here. Broccoli Raab is related to turnips and therefore has a slightly more bitter pungency, but would be delicious in the following Pork and Flowering Mustard recipe from Japanese Farm Food. The Turnip Greens in Soy Sauce and Carrot Slivers Stir-Fried in Soy Sauce would be a delicious pairing for a meal with fish and rice. We hope you are reveling in the abundance of greens before the cold sweeps in and wreaks a little havoc. Enjoy the Share…..Brian and Autumn

Japanese Farm Food – A wonderful article about Nancy Singleton Hachisu’s mindblowing cookbook followed by recipes including Turnip Greens in Soy Sauce

Choy Sum (Asian Greens) with Garlic Sauce

Pork and Flowering Mustard Stir-Fry 

Napa Cabbage, Carrot & Scallion Kimchi 

Glazed Hakurei Turnip 

Glazed Sea Scallops with Wilted Napa Cabbage Slaw – try adding a little fresh ginger and cilantro to the slaw

Carrot Slivers Stir-fried with Soy Sauce– Japanese Farm Food by Nancy Singleton Hachisu

3 Tbls rapeseed or light sesame oil
2 small dried peppers, torn in half
4 cups julienned carrots
2 Tbls soy sauce
Heat the oil over medium-high heat in a large frying pan. Add the peppers and warm until fragrant. Turn the heat up to high and throw in the carrots. Toss several minutes over high heat until the carrots have softened but not wilted. Test for doneness by sampling a piece or two. Splash in the soy sauce and toss for a couple of seconds to draw the soy sauce flavor into the carrots. Ratio: vegetable: oil: soy sauce- 1cup: 2 tsp: 1 ½ tsp

Radicchio
Fennel
Beets
Dill
Garlic
Tuscan Kale or Spigariello
Arugula or Mesclun Salad Mix
Salad Tomato or Broccoli Shoots

Today is not a typical Sunday for us; because today we are headed to Richmond to participate in a farmer cook off as part of Fire Flour Fork’s Urban State Fair. This is a great activity to be involved with since it highlights some local area farmers as more than just food producers; but also as lovers of food. Most of all we enjoy cooking for people and little friendly competition is always fun. It is a general assumption, rightly so, that farmers are not necessarily good cooks; but we are part of a new generation of farmers that have entered into farming from a background in food service, namely restaurants and so have we approach our growing from an interest in taste, quality, and for selfish reason grow crops we are interested in eating. Another added dimension becomes true seasonality, we spend our year learning about how to cook based on what is available and what tastes best during a certain season. For example certain crops taste better after a frost; but others will bolt (go to seed) with extreme temperature fluctuations, these details inform our planting in the next growing season. We have implemented Sunday Farm Suppers as a way to highlight seasonality, not what we assume we should have in September, such as broccoli, parsnips, and carrots; but what actually thrives here in Virginia in September, such as eggplant, chiles, cilantro, and radishes. True seasonality informs our cooking every day and it has led us to explore cuisines from around the world in order to find uses for the various combinations of crops we grow and to satiate our passion for eating delicious food. We encourage all of our CSA members who have decided to take this culinary ride with us to find a little time to keep exploring new and different uses for the combinations of produce items we bestow each week.
Enjoy the Share……Brian and Autumn

Radicchio, Fennel, And 
Olive Panzanella 

Arugula, Radicchio, and Fennel Salad 

Roasted Beets with Ricotta, Dill and Mint 

Friday Grilling: Radicchio

Roasted Fennel and Beet Salad with Tahini Herb Sauce

Pasta E Fagioli

Spaghetti with Oven-Roasted Tomatoes and Caramelized Fennel 

Winter Squash (Cushaw, Seminole, & More)
Green Tomatoes
Savoy Cabbage
Frisee (Curly Endive)
Green & Sweet Peppers
Tango Celery
Nelson Carrots
German White Garlic

This is our fourth season as Tomten Farm and every year we have had a least two failed crops due to a number of environmental issues combined with mismanagement and inexperience with the given conditions. During 2015 we are very sad to say that those two failed plantings/crops were onions and winter squash. There have been other crops, that have proved a struggle this year, such as arugula; but it is mitigated a bit by the fact that we plant 14 successions, so some have happened and others not really. Winter squash is a one-succession crop and it takes a long time so there are numerous issues that can arise. It is also a crop that takes considerable space; which we do not have at Tomten Farm, so our plantings are never very big. In 2014 we had a good yield for our planting size and this year it was the opposite. The failure was a combination of less than ideal soil conditions (not nutrient balanced), extreme squash bug population and too little management at the flowering stage and after, meaning we did not water sufficiently (it was extremely dry for us at the end of July and all through August), de-bug enough, or supplement nutrients through foliar feeding. The results were very little fruit and what did make had a lot of rot issues. So even though we are disappointed we take note and make sure we make adjustments for 2016. In reflection of our low yields the CSA shares will only get winter squash this one time and they will be small yields. We hope you can savor this tiny bit and wait with us for a better return next Fall.

In addition this week’s share includes green tomatoes, celery, carrots, and the last of the sweet peppers for the season. Check out the first link below to read about different countries and cultures seasoning trios, which most notably comes from France as mirepoix: celery, carrot, onion or as we know of the Cajun holy trinity: green pepper, celery, and onion. Whatever your combination, these are essential ingredients for seasoning a soup, stew, casserole, or gravy based dish. Since we do not have the onions, think about combining with garlic as well. Enjoy the share…Brian and Autumn

All About Mirepoix, Sofrito, Battuto, and Other Humble Beginnings 

ZA’ATAR ROASTED CARROT SALAD WITH CASHEW LABNEH, AVOCADO + FRISÉE 

The Guardian’s 10 Best Cabbage Recipes

Scalloped Green Tomatoes

Green Tomato & Bell Pepper Delight

Smothered Cajun-Spiced Squash

Lamb and Squash Tagine

Rich Squash Pie – The Fannie Farmer Cookbook

Basic Pastry Dough for a 9” pie shell
1 cup pureed cooked winter squash
1 cup heavy cream
1 cup sugar
3 eggs, slightly beaten
3 Tbls brandy
1 tsp cinnamon
1 tsp nutmeg
½ tsp powdered ginger
½ tsp salt
¼ tsp mace
Preheat the oven to 425. Line a 9” pie pan with pastry dough. Combine the remaining ingredients in a large bowl and beat until smooth and well blended. Pour into the lined pie pan. Bake for 10 minutes, then reduce the heat to 300 and bake for 45-60 minutes more or until the filling is firm.

Broccoli
Bok Choy
Scallions
Mustard Greens (Red and Green)
Salad Turnips or Daikon Radish
Assorted Eggplant
Serrano Peppers
Tomatoes

So frost has come and it seems a little early; but there is no turning back. This is our first, not so gentle reminder that colder days will come and we have to prepare our crops to handle colder temperatures, frigid winds, etc. Our best methods for crop protection are straw mulch and row fabric. Root vegetables can withstand very cold temperatures, especially if we use straw mulch to insulate around the crown of the plant. Greens are obviously a little more susceptible to exterior damage. Even if the plant does not die, all the leaf matter can be damaged enough to yield the plant unsellable while also slowing down growth, since all plants utilize their greens to capture energy from the sun. So a combination of mulching and covering the plant beds with row cover, creates a barrier from the elements and helps the plants recover quickly during the daylight hours. Anyhow this recent frost will not kill our fall crops; but it has wreaked havoc with the okra, peppers, chiles, tomatoes, and eggplant. We had to harvest massive amounts of crops this past Friday as we knew this frost would either kill the plants or end their production for the season. It is always sad with the chiles and peppers, because they still have so many fruits waiting to ripen; but alas their time has come to an end.

This week’s share includes a last assortment of ripened tomatoes and eggplants along with some tasty Japanese bok choy, the first of our fall broccoli, and delicious mustard greens. We are listing some of the same recipes from this time last year from a wonderful cookbook Japanese Farm Food by Nancy Singleton Hachisu, as they are perfect for cool fall nights. Enjoy the share…..Autumn and Brian

Broccoli with Tofu and Yuzu Japanese Farm Food by Nancy Singleton Hachisu

Sukiyaki Japanese Farm Food by Nancy Singleton Hachisu

Steamed Eggplant with Miso and Sesame Japanese Farm Food by Nancy Singleton Hachisu

Daikon and Daikon Leaf Salad Japanese Farm Food by Nancy Singleton Hachisu
1 medium-small daikon
1 TB Sea Salt
2 small or 1 medium Yuzu (or substitute Meyer Lemon)
2 TB Organic Miso
2 TB Organic Rice Vinegar
4 TB Organic Rapeseed Oil
2 TB Slivered Scallions

Slice the daikon into manageable lengths.  Cut those pieces in half vertically and slice lengthwise into fine slabs.  Lay those slabs flat on the cutting board and slice into fine julienned strands about 1.5 inches long.  Put the julienned daikon into a medium-sized bowl as you go.  Chop a large handful of the most tender leaves medium -fine and add to the julienned daikon.  Sprinkle with the salt and massage in gently.  Let sit for 10 minutes.  Pare off the yellow zest of a yuzu or meyer lemon with a sharp knife, avoiding the white pith.  Stack roughly and slice into fine slivers.  Muddle the miso with the vinegar and whisk in the oil until emulsified.  Squeeze the daikon and daikon leaves in handfuls and drop into a clean bowl.  Toss with the yuzu peel and onion greens.  Give the dressing a quick whisk and fold into the daikon right before serving.  Ratio: miso:rice vinegar:oil – 1:1:2 

Sarson Ka Saag Recipe (Mustard Greens Curry)

Chowing Down on Bok Choy! 10 Ways to Love This Asian Green

Mesclun Salad Mix
Winter Radishes
King Richard Leeks
German Butterball Potatoes
Savoy Cabbage
Swiss Chard
Italian Parsley
Poblano Peppers (mild heat)
Aji Dulce Chiles (mild heat)
Lemon Drop Chiles (med-hot)

Sofrito

Pickled Aji Dulce Peppers

Potage Parmentier (Potato Leek Soup)

Irish Colcannon (Creamy Potatoes and Cabbage)

Papas Con Rajas (Sauteed Potatoes and Chiles)

Leek and Swiss Chard Tart

Barley Risotto with Swiss Chard, Radishes, and Preserved Lemon

Tuscan Kale or Broccoli Raab
Gypsy Cubanelle Peppers
Paprika & Aleppo Peppers
Romano Beans
Salad Tomatoes
Eggplant
Escarole
Basil
Garlic

This past week has brought weather we have never experienced in Virginia, a small reminder of how recently we have arrived. In our 4 years, this is definitely the wettest week we have seen during our growing season. Likely we will experience some long-term damage to a portion of our fall and winter crops, but it was not nearly as bad a storm has we were anticipating and we still have lots of vegetables in need of harvesting. As you may notice there are eggplant and peppers again, as they both thrive in the early fall weather, and have even remained hardy during our monsoon week. Eggplant seems to be a crop that many enjoy but tire of cooking pretty quickly. But it is a wonderfully meaty and dense vegetable that can be used in a diversity of ways, especially when you look a Middle Eastern, Indian, and Italian cusine. Below we have added many different options, most quick to make and delicious on a cool fall evening. The Paprika and Aleppo peppers are not dried or made into a flake or powder, as one would commonly find them, but rather coming to you fresh. They can be used in small amounts to season dishes, as they are a bit spicy, anything braised or sautéed with tomatoes, frankly all of the cooked recipes below would benefit from a slight mince of these spicy, warm chiles. This will be your last portion of romano beans and basil for the season so enjoy them while it lasts…Brian and Autumn

Escarole & Beans – A Rustic One-Pot Meal

STACKED CHICKEN BAKE (eggplant, broccoli rabe, tomato & chicken & mozzarella) 

SHREDDED KALE SALAD WITH TOMATOES, OLIVES + FETA

Pasta with Sausage and Broccoli Rabe Meets Stuffed Peppers…and they fell in love. 

Burghul bi Jibn wal Batinjan (Bulgur with Cheese and Eggplant) 

Green Beans in Tomato Sauce – The New Book of Middle Eastern Cooking by Claudia Roden
1/2 onion, coarsely chopped
2 Tbls olive oil
2 cloves garlic, finely chopped
½ lb ripe tomatoes, chopped
½ lb green beans, topped and talied and cut into 2-3 pieces
salt and pepper
1/2 tsp sugar
juice of ¼ lemon
Fry the onion in oil till soft and golden. Add the garlic, and when the aroma arises, add the tomatoes and beans. Season with salt, pepper, and sugar, add water as necessary to cover the beans, and lemon juice, simmering 15-20 minutes, or until the beans are tender and the sauce reduced a little.

Eggplant Caviar – The New Book of Middle Eastern Cooking by Claudia Roden
¾ lb Eggplant
2 Tbls Olive Oil
Juice of 1/4lemon, or more to taste
Salt
Broil the eggplant: prick the eggplants in a few places with a pointed knife. Turn them under a broiler until the skin is black and blistered and they feel very soft. When cool enough to handle, peel, letting the pieces fall into a colander with tiny holes, then chop with a pointed knife and mash to a puree with a fork or a wooden spoon, so that the juices escape through the holes of the colander.
Transfer the eggplant to a bowl and beat in the oil and lemon juice and some salt.
Variations:
Syrian – mix in 1 Tbls pomegranate molasses instead of lemon juice, 1 crushed garlic clove and 2 Tbls chopped flat-leaf parsley.
Moroccan – 1 crushed galic clove, ¼ tsp harissa or a pinch of cayenne, and a ¼ tsp paprika, ¼ tsp ground cumin, and a ½ Tbls chopped cilantro
Eggplant Salad – add 2 Tbls chopped parsley, 1 chopped tomato, 2 chopped scallions, and a 1/2finely chopped chile pepper.

Lettuce (canary tongue or red leaf)
Southern Giant Mustard Greens
Hakurei Salad Turnips
Napa Cabbage
Daikon Radish
Dancer Eggplant
Romano Beans
Sweet Peppers
Cilantro & Thai Basil

September is just about finished and we have been transplanting and direct seeding as quickly as possible in order to get as many successions of crops in for our Fall, Winter, and Early Spring needs. We were lucky to get some good weather for planting last week before the onslaught of rain soaked our farm through and through. Now we will have a week focused on weeding our fall crops and cleaning up old beds in order to get them ready for next Spring. We are also beginning to focus on planting up our high tunnel and other covered spaces for crops in need of winter protection. Our covered spaces will provide the bulk of our winter greens produce: spinach, swiss chard, arugula, herbs, kale, chicories, lettuce, and a few trials of root and legumes such as favas, carrots, and beets. Although Virginia does have relatively mild winters, the weather fluctuates a lot, so although many crops will survive the temperatures, many greens get damage on their leaves making them unmarketable. Our covered spaces provide consistency and leaf protection that produces more growth and better quality. Winter growing is a completely different set of parameters to “regular season” growing especially when the plants are under a covered structure. Ventilation/ temperature control, irrigation, weed control, and pest management become very important when you are creating a protected microclimate. Our crops are grown in tighter spacing in order to utilize every inch of land and all the work is done by hand. More compost is added, with every successive planting, beds are broad forked to encourage drainage, pathways are mulched and drip irrigation is used to keep only the crops irrigated and discourage weeds, we do weekly checks for weeds and pests, with the hopes of keeping them at bay, and the spaces are opened daily to provide ventilation in order to discourage plant diseases arising. In October we begin shifting our focus towards winter growing, the shortening of days, slower plant growth, and clearing our covered spaces of Summer crops to make room for Winter ones.

This week the share encourages those who like kimchi to make some for those winter days when you need some fermented pickle to spice up your cuisine. The daikon, napa cabbage, mustard greens, and hakurei turnips can all play a part in some delicious kimchi. Our favorite recipes come from Maangchi, a Korean food blog, check it out here. http://www.maangchi.com/recipes/kimchi We have include a number of recipes influenced by Indian, Southeast Asian, and Chinese Cuisine. If you have some mint in your garden please try pairing it with the cilantro and Thai basil in a salad or stir-fried dish as they are an amazing combination. Enjoy the share….Brian and Autumn

Thai Curry with Tofu, Eggplant, Potatoes, Sweet Red Bell Pepper, and Fresh Basil

Spicy Eggplant And Green Bean Curry

Napa Cabbage Rolls

Grilled Napa Cabbage with Chinese Mustard Glaze and Scallions

Duck Breast with Mustard Greens, Turnips, and Radishes

Thai-style Grilled Eggplant Salad | Yum Makeua 

Szechuan Tofu & Green Bean Stir-Fry

Frisee
French Breakfast Radishes
Lacinato Kale or Collard Greens
Chioggia and Red Ace Beets
Anaheim Peppers
Russet Potatoes
Tomatoes
Serrano and Cuban Hat chiles
Dill