Bard Family Market Garden CSA

June 2015 - Week Three

What's in your box

Encore Lettuce Mix

Ford Hook Giant Chard

Lacinato Kale

Bulls Blood Baby Beets

D'Avignon or Pink Beauty Radishes

Parade Scallions (2015 first planting. Not too spicy)

This weeks recipe

Simple and Delicious Beet Greens - Allrecipes (Daryl)


  • 1 bunch beet greens, stems removed

  • 1 tablespoon extra-virgin olive oil, or to taste

  • 1 clove garlic, minced

  • 1/4 teaspoon crushed red pepper flakes (optional)

  • salt to taste

  • freshly ground black pepper to taste

  • 1 lemon, quartered


    1. Bring a large pot of lightly salted water to a boil. Add the beet greens, and cook uncovered until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the greens are cold, drain well, and coarsely chop.
    2. Heat the olive oil in a large skillet over medium heat. Stir in the garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in the greens until oil and garlic is evenly distributed. Season with salt and pepper. Cook just until greens are hot; serve with lemon wedges.


What's happening at the garden this week

The potatoes are flowing and our first summer squash have blooms. Some of our wind damaged tomato plants are recovering, too! We are starting to see a decline in flea beetle damage, but the Colorado Potato Beetles are going after our potatoes and eggplant. We spend time each day scouting these crops and picking the beetles, larvae and eggs off the plants.

The Parade Scallions that we planted in spring are ready to harvest and are in your box this week. You will find these much milder than the onions we over wintered. The Shanghai Green Pac Choi is done until fall, but you can expect to see Farao F1 Cabbage in your box soon.

We are getting the rest of our spring transplants into the ground, direct seeding and starting more broccoli in our greenhouse.