For week 10, get ready for more beets!
We are now into the second half of the box program. For those of you paying by instalment we will let you know your remaining balance at the pickup or by email. If you have given us a cheque lately or a post dated cheque previously we will be depositing it this week.
Also, we would like to get some feedback from members about the program so far. This week instead of featuring a veggie item we have put together a short survey designed to give us a better sense of what is working well and what needs improvement. Box members will be receiving this survey by email this week, it would be greatly appreciated if members could complete it by next Friday (August 10th).
On the veggie production end, we think the first 8 weeks of the program have gone fairly smoothly. We are enjoying getting to know new box members and reconnecting with last year’s members. We also think our new Wednesday drop-off location at La Piola restaurant is working out well (and we sure enjoy having the perfect excuse to feast on their home-made pasta and delicious pizzas on a weekly basis).
The weather has posed certain challenges. Because the month of June was particularly cold several plants have matured later than planned, resulting in the first few boxes being smaller than intended. This also means we have found ourselves with bumper crops of kohlrabi, lettuce heads and peas, amongst others. The weekly value of the boxes received has varied between $13 (in early June) and $32 (late July), but so far the average is approximately $25 so we are on track.
In these first 8 weeks, veggie box members have received the following items: Arugula, Basil, Beets, Broccoli, Cabbage, Carrots, Mint, Thai basil (pot), Chives, Lovage, Chard, Cilantro, Collards, Cucumbers, Dill, Fennel, Garlic, Garlic Scapes, Kale, Kohlrabi, Lettuce heads, Lettuce Mix, Mâche, Mizuna, Scallions, Di Maggio and/or Purplette Onions, Pac Choi, Parsley, Radishes, Spinach, Cherry Tomatoes, Heirloom Tomatoes, Strawberries, Zucchini/Summer Squash.
For recipes this week we have added a Happy Soup recipe and are sharing a link to a Pesto Cubes Recipes site (over 15 types of pesto, some using cilantro, basil, dill and more) sent to us by box members. Also, another box member recently found this New York Times article titled Raw Panic: Coping With Summer’s Bounty of Vegetables, which may be useful to anyone feeling a bit overwhelmed by the more bountiful veggie boxes.
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