Hi everyone! This week I have had the pleasure of staying on the farm while Caley is away. It's a magical place this time of year—so many flowers blooming and so may vegetables sprouting. And even some needed rain showers....

This week expect the color green. We have eggs, onions, green garlic, leeks, kale, pink and green chard, some amazing heads of lettuce, some edible arugula flowers to garnish any dish, and a micro mix that includes my favorite spring leaf; the fragile miners lettuce. Miner's "lettuce" is a tiny wild sprout that miners of the Gold Rush foraged to get their vitamin C preventing scurvy. I love them for the cute heart shape and it's flavor that always reminds me of the delicious smell when walking in the woods.

I included some kaffir lime leaves for anyone interested in flavoring a thai curry. You can also chiffonade them and use them like you would basil. Just cut out the tough middle spine and then stack to the two halves on top of each other. Roll the leaves by making a tight cylinder. Then using a pairing knife, cut cross ways as thin as you can and you have a chiffonade. Add it as a finish to any Asian dish, a soup or add it to flavor a rice dish . Use it in a marinade for chicken. Make a syrup: add a kaffir lime leaf to sugar overnight and use the sugar to make a syrup the next day. Check out this yummy blog on Thai cooking www.shesimmers.com to get the idea.

The premium boxes get some Bloomfield pesto made with pine nuts, parmesan and the delicate basil leaves from a recent harvest from our hothouse on the hill. Spread it on a piece of toasted Revolution bread!