Greetings and welcome to another season of fresh locally grown vegetables from The Cornucopia. We are glad to have you back if you are a returning member and excited to welcome you if you are new to our CSA! Just a reminder: pick-up of your CSA share will be every Tuesday between 9am and noon at Central Park in Sioux Center (just north of the Fire Station) It has been a relatively cool wet spring, making it a bit tricky at times to get into the field. Once again, we are enjoying the convenience of going into the high tunnel to harvest many early crops and plant early tomatoes. The tomatoes inside are growing nicely and some even have blossoms appearing. Potatoes are up, onions and garlic are thriving outside and this week we will also plant the outdoor tomatoes. Be sure to visit the blogspot to see pictures of things here on the farm. http://www.thecornucopiacarrot.blogspot.com The blogspot will also be our means of communication - this newsletter will be posted at the blog from now on and not sent out as an email every week. We look forward to serving you - please let us know if you have any suggestions or questions. Thanks, and have a great week! Spring greens are here and we are excited to share them with you. In your share this week you will find a variety. All-Star Lettuce Mix - a colorful leaf lettuce blend. This lettuce calls out for that simple dressing our moms and grandmas used to make. Start with some mayonnaise (maybe 1/3 to 1/2 cup), add a little milk to thin it, then a dash of wine vinegar and a teaspoon or so of sugar - play with it a little until you get a consistency and flavor you like. Drizzle this dressing over individual salads and serve. This is also good with chopped boiled eggs and crumbled bacon. Spinach - this might be good tossed in with your salad or wilted with some pasta and cheese. Elegance Greens - these baby greens have wonderful texture, shape and color. They make a great slightly spicy salad on their own, or add them to your lettuce mix to jazz it up a bit. Also a great addition to many cooked dishes when you'd like some extra flavor and color. Garlic Chives - nothing says spring like chives. Today's variety has a flat leaf and a mild garlicky flavor. Chop them up and add them to your potatoes, salad, stir-fry........ Parsnips - an old fashioned root vegetable that looks like a white carrot, but with celery undertones. Peel and chop, and brown in butter or bacon drippings. Serve with a salad. These are also great roasted, or in a stew with other root vegetables. Their flavor would also be a nice addition grated into salads. They keep well in the refrigerator as long as you keep them wrapped