Beijing Express
Head Lettuce: Assorted Varieties
Garlic Scapes
Golden Oyster Mushrooms
Lemon Balm
Potatoes- “Spudlet Mix”
Purslane
and perhaps one of the following: (Please see the note after "🥕 Storage & Handling Notes" below.)
Broccoli: Mini Heads
Japanese Cauliflower: Mini Heads
Sugar Snap Peas
🧉Jam It! option: Apple Pie Jam & Hibiscus Pear Jam
🧂Spice it Up! option: Chive Blossom Salt
💙 Farmer Favorite: Purslane
🥬 Something New to Try: Beijing Express
🎉 Coming Soon: Jam It! and Spice It Up! subscriptions begin this week. Herb It! will follow in a few weeks - as soon as the basil is ready.
📅 Notable Event: 4” of rain and counting! 😳☂️
It was another big week on the farm. We focused on getting all the field plots cultivated ahead of the forecast rainy weather. We also got the last of the dahlias planted (nearly 700 total!), turned over some high tunnel beds to summer crops and sowed cover crop seeds in empty beds for soil protection and improvement…and then it RAINED!
And rained, and rained! 4.00 inches in the past 7 days. Luckily we just missed the serious storms that were in our area. We did have some hail that was a bit hard on some of our greens crops and we do have some concerns now about the crops sitting in saturated soil. But not much we can do about either of those things. Hopefully we can get some good dry-out time this week! 🤞
Rather than keep them waiting in cold storage, we're sending out the last of our customer-favorite Spudlet Mix as a little bonus this week. These little bite-sized potatoes are the perfect size to roast and because of their size, they cook fast with minimum effort. No peeling or chopping needed. See the 🥬 Veggie Success Tip below for details. Also, use these little potato gems sooner than later, they aren’t for long-term storage.
As we mentioned in our earlier emails, this year we’re celebrating not only our 20th Bounty Box season, but also the people who made it possible: YOU.
Each week we’ll draw a name from our membership list to receive a surprise from the farm. It might be one of our favorite kitchen tools, a product from the BGF Pantry, or another fun farm-inspired treat.
This week’s winner is: Doug G.!
Doug’s gift is one of our favorite eco-friendly kitchen items - a roll of reusable cotton kitchen towels. We LOVE these for wrapping around leafy greens before storing them in a plastic bag. They’re also a great way to reduce paper towel use in the kitchen.
Congratulations, Doug! And good luck to everyone in next week’s drawing. There’s lots more fun to come!
20 years ago, in our first CSA/Bounty Box season we had 13 member families and were growing on less than 1/4 acre. Honestly, we had no idea what we were doing, but we were learning!
Often dismissed as a weed in American gardens, purslane is a prized green in many parts of the world. Its tender stems and succulent leaves have a bright, lemony flavor and a satisfying crunch that makes it equally at home in salads, tacos, sandwiches, and cooked dishes.
Purslane is also surprisingly nutritious. It’s rich in vitamins E and C, beta carotene, and is considered one of the best plant sources of omega-3 fatty acids. Not bad for a plant that volunteers so enthusiastically around the farm!
💡 Pro Tip: Try it exactly as you would lettuce. We especially love it tucked into tacos, layered onto sandwiches, or mixed into salads where its crisp texture really shines. It’s also a nutrient powerhouse to add to smoothies.
🍽️ Simple Recipe: Purslane Herb Salad
🍽️ Bonus Recipe: Garlic Scape & Mess o’ Greens Pesto
Part of the Spudlet (mini potato) magic is how easy they are to handle with one farmer-tip. Don’t bother to peel them, just put them in a zip-top plastic bag, fill with a bit of water and rub the whole package between your hands or gently against the counter. Then drain the water off (repeat if needed) rinse with clean water and they are ready to use. We shot a little video tutorial this winter to give you the whole tidy little process. You can find it here: Spudlet Video
Here’s our downloadable one-page guide to storing all things produce!
This section contains the crop-specific storage information, handling suggestions, and preparation tips for everything in this week’s box.
BEIJING EXPRESS: This tender Asian green is related to napa cabbage and bok choi. Use it fresh in salads (it’s similar to romaine!) or lightly sautéed. Store like lettuce in a plastic bag in the produce drawer.
BROCCOLI/CAULIFLOWER: Wrap loosely in a plastic bag and keep it in the vegetable bin of your refrigerator for up to a week. Immediately before cooking, soak head down, in cold, salted water (1 teaspoon salt to a 8 cups of water) for 5 minutes. Any [organic] critters will float to the top where you can rescue them or allow them to suffer a salty death. (Note: If soaked in salt water before storing, it will become too rubbery and wilted to enjoy.) Slice the juicy, edible stems and use them wherever florets are called for. Peel particularly thick skin before using.
GARLIC SCAPES: One of our favorite crops of the year. These curly green things are the emerging flower stalk from a hardneck garlic plant. We remove them to redirect more of the plant’s energy into the bulb, but it also provides us with a delightful fresh garlic treat. These keep very well in a plastic bag in your produce drawer and can be used in any recipe calling for garlic. They make a great pesto and can be minced and added to room-temperature butter, which is then stored in log shape, in the freezer for a last minute dollop of goodness for vegetables, breads or meat. We also enjoyed them tossed whole in olive oil and grilled as a side dish.
HERBS: Generally, except for basil, set unwashed bunches of fresh herbs (with stems) upright into small jars filled with 1 to 2 inches of water, cover loosely with plastic wrap, and refrigerate for up to two weeks. Rinse fresh herbs right before use. To release their scents and flavors, rub them between your hands before mincing or chopping. If you have no idea what to do with fresh herbs, there is one great default answer “compound butter.” Finely mince leaves and knead them into a stick of room temperature butter. Roll the butter into a log in plastic wrap and store in the freezer. Then simply slice off the amount you need to add delicious, ready-to-use flavor to vegetables, bread or meats.
OYSTER MUSHROOMS: We wild harvest these in our timber, so they may be more prone to having a bit more “nature” in them. To maximize the shelf life of raw mushrooms, refrigerate them in a paper bag; do not wrap in plastic or store in airtight container, as this will speed spoilage. Properly stored, raw whole mushrooms will usually keep well for 4 to 7 days in the fridge. To use, trim off the stems as they are tough and either discard them or save to make a vegetable stock. Please be sure to cook all mushrooms before consuming. We LOVE them simply sautéed in butter and eaten on toast or scrambled with eggs to really celebrate their delicious flavor.
PEAS: We grow snow peas (flat pod with little bumps showing immature peas inside) and sugar snap peas (rounded pods with mature peas inside).Both have edible pods and can be used interchangeably in recipes. They are particularly good in stir-fries and salads, though we tend to eat them fresh as a snack. Peas keep best in their plastic container in the produce drawer of your refrigerator.
POTATOES: Keep unwashed potatoes in a cool, dark, dry place, such as a loosely closed paper bag in a cupboard. They will keep for weeks at room temperature, longer if you can provide their ideal temperature of 40 to 50 degrees. Beware: the low temperature of your refrigerator will convert the starch to sugars. So refrigerated potatoes should be brought to room temperature for at least 24 hours before using. Moisture causes potatoes to spoil, light turns them green, and proximity to onions causes them to sprout. (You can still use a potato that has sprouted, however; simply cut off the “eyes” before use.) Scrub potatoes well and cut off any sprouts or green skin. (Clean delicate new potatoes gently.) Peeling is a matter of preference. Cut potatoes according to your recipe. If baking a whole potato, be sure to prick the skin in at least a few places to allow steam to escape.
PURSLANE: This succulent plant is a valued green in many parts of the world, though here in the US, it is mostly known as an invasive weed. It is rich in vitamin E, vitamin C and beta carotene, and quite high in protein. Most noteworthy of all, it is considered a better source of essential omega-3 fatty acids than any other leafy plant. Enjoy raw or cooked in any recipe calling for greens, it is also ideal for juicing and green smoothies. Makes a terrific replacement for lettuce on tacos. Store in a paper towel (or cloth)-lined plastic bag in your crisper drawer and use within a week.
All of your GREENS will keep best if stored in a plastic bag, with the top folded over and placed in the produce drawer of your refrigerator. We find the longest storage is achieved by having a layer of cotton or paper towel between the greens and the plastic.
** NOTE: You will notice over the course of the season that some box contents listed above say “Perhaps one of the following...” These are items that we can’t harvest in sufficient quantities for the whole CSA to receive at one time. We do track who gets what and we will do our best to ensure that everyone eventually receives each item. On some items this may take several weeks, so please be patient.
Here are a few upcoming events and milestones to keep on your radar:
June 2 - Bounty Box Delivery #1 and kick-off to our 20th Membership season!
June 28 - Practical Farmer’s of Iowa Field Day at Blue Gate Farm
Need extra produce this week?
Our VegEmail program makes it easy to order additional vegetables, pantry items, flowers, eggs, cheese, baked goods, and more from Blue Gate Farm and our partner producers.
Place your order here by Thursday at noon and pick up Saturday at:
SingleSpeed Brewing (Downtown Des Moines)
Grand Theater (Knoxville)
It’s one more way we’re helping make local food easy.
You’ve seen our photos—now we’d love to see yours.
Share pictures of your Bounty Box haul, your favorite recipe, your garden-inspired dinner, or even your kids helping unpack the box. Email, text, or post them in the Blue Gate Farm Community group.
We’ll feature member photos throughout the season.
Facebook: Blue Gate Farm
Community Group: Blue Gate Farm Community
Instagram: @bluegatefarmfresh
Questions? Just hit reply or click the comment button below
Thank you for being part of the farm this season. We’re glad you’re here!
Best from the farm,
— Jill and Sean & the whole BGF Crew
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