We have a very diverse selection of produce for you this week. We included purslane, which is a succulent green with a tart lemony flavor. It’s exceptionally nutritious- high in iron, vitamins A&C, antioxidants, and omega 3 fatty acids. We enjoy raw in fresh salads, such as in the recipe below, but it is also delicious steamed or sauteed. It is naturalized to our environment, so you may have seen the green growing in your yard or around town, but our’s is a cultivated varieity which we devote a small amount of bed space to. We had our first decent harvest of eggplant this week, with more to come in the future. We included carrots, a chantenay variety which forms a blockier taproot than nantes types. We use a no-till permanent bed system to preserve the organic matter in our soil, but this makes carrots our most challenging crop to grow since they prefer freshly tilled, loose soil, though we do find some success with the chantenay varieties. Thank you for supporting our farm and have a great week!