The first week of distribution included:
.82 lbs of salad mix
1 huge bunch of red russian kale
1 large bunch of winterbor kale
1 bunch of green garlic (yum!)
3 bok choi– 2 green stem and one white stem
Remember to freeze any extras for stockpiling local food for the winter. Kale can be eaten at every meal, and bok choi make a GREAT cole slaw. Green garlic can be chopped and put in almost everything. Any extra garlic can be dehydrated, or chopped finely and mixed with salt (like all other excess fresh herbs) to make a wonderful herb salt.
See you next week!!!