This Week's Vegetable Harvest: Spring Salad Mix Winter Sweetened Carrots Swiss Chard Green Oak Leaf Lettuce Asparagus Arugula Red Radishes Green Garlic Brown Crimini Mushrooms - from River Valley Ranch and Kitchens, Burlington, WI Mini Cucumbers - Members that did not receive last week will receive this week.

What's New at the Farm Stand

Spring veggies! With increasingly warmer weather, spring veggies will slow and early summer veggies will soon take over. Enjoy the tender spring veggies while you can! Also, organic plants are now discounted! All remaining organic plants are now on sale for $4 each or 2 for $7.50. The Farm Stand and Garden Center are open daily, 7am-7pm.

Farm Journal

Good afternoon from the farm!

We hope you enjoyed a nice Memorial Day weekend! We brought in the spring harvest from the fields with the thoughts of those who have and continue to serve us.

We are also thinking of our member families and we send our sincere congratulations to those celebrating graduations at this busy time of year. In fact, we have two graduates of our own to celebrate!

Later this week, our sons, Owen and Gavin, graduate from high school and 8th grade, respectively. These little faces are moving on to their next adventures...but not before they help me preserve the summer harvest again, ha!

Gavin will graduate from the Prairie Crossing Charter School, where he's been steeped in environmental education since kindergarten. He's always been proud to be the "farm kid" at school from adopting the hatched school chickens to showing kids how to glean green beans from farm fields to bringing his class to the farm for an impromptu sledding day or spring walk. His love for the farm is so contagious that many of his friends want to work here during their summers! We look forward to watching him bring his agricultural enthusiasm to high school.

Owen will graduate from Grayslake Central High School and this fall, he'll be heading to the University of Nebraska-Lincoln. At college, he plans to study business marketing and management, and he hopes to combine with his interests in earth sciences.

He also plans to attend plenty of football games and join an outdoor adventure club. This summer, he's working on the business side of our farm as well as traveling for his college orientation and down south to visit friends.

With so much change, we will cherish our favorite family summer traditions of evening campfires, completing farm chores together, and sharing summer meals with extended family, friends and our farm crew.

Here's to a great summer ahead! Warmly, ~ The Miller Family, Cleto, David, Anacleto, Miguel, and Riley

Notes from the Farm Kitchen

Spring share members will a sample of cucumbers grown in our green (hot) house. If you didn't receive last week, we intend to share with you this week. We hope an early season cucumber will be a nice, crunchy flavor addition to your salads!

We've had a great green garlic harvest this season! We're sharing these harvests with members this week and next to keep your kitchen stocked until garlic scapes arrive. You can use green garlic as you would regular garlic, chopping up to the light green color of the stem. If you're looking for ways to preserve this young, fresh garlic flavor, here's a great resource from UC Davis on garlic preservation methods.

Seasonal Recipes in the Farm Kitchen Spaghetti with Green Garlic 38 Recipes for Tender Greens - for salad season! Swiss Chard Salad with Garlic Breadcrumbs and Parmesan Asparagus Carbonara

• Tags: Asparagus, Green Garlic, Salad Mix, Swiss Chard

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