Happy Tuesday to all. As I write, the sky darkens with what will hopefully relieve me of my irrigation duties for the evening. Each day, Mother Earth toys with my emotions offering only the slightest drizzle, which is enough to maintain the lovely humidity that characterizes the Southeast. Combine that with near triple digit temperatures and it is clear that summer is imminent. And as the old adage goes, " The summer is here and the time is right for dancing in the streets." But in our case, I would suggest moving those dance moves into a healthy downpour.

Despite Mother Earth´s cruel sense of humor, the farm has become a green panorama speckled with the most vivid colors. It is a great feeling knowing that each color is its own delicious veggie. Hunter S. Thompson said he cannot eat a meal if it does not have any color to it. Lucky for us, this week´s harvest offers us plenty of that, and nutrition to boot. From the dark purple hues of our cabbage and beans to the earthy gold brown of our potatoes and sweet onions, these veggies are a living rainbow of deliciousness.

For those of you who missed out on market last Saturday, Hilary White joined forces with us at the farm once again to offer a delicious tasting of pickled beets (see this week´s recipes) and cooked beet greens. It was a beautiful example of how one can use each part of a vegetable and make multiple dishes, each with its own unique flavor. I had to smile whenever someone would say to Hilary, "No thanks, I do not like beets." I would then interject with a do−not−knock−them−until−you−try−them "Hilary-style." Afterwards that person would walk away from our stand with a bunch of beets in hand and a satiated smile on their face. A slightly open mind can lead to such delectable discoveries.

Taking my own advice, I have just returned from a short boogie in the rain. And now, sopping wet, I shall close with an appreciation to our beloved bean (which will hopefully make it to next week´s share). Beans are a more than ample substitute for the protein found in meat. They are a high source of fiber, which maintains regularity, keeping your insides cleaned out. In the kitchen, they work alone and with almost anything. Cooked in a homemade veggie broth I made from the cabbage and potato stew I offer as a recipe later on, beans will absorb flavor. Eating beans in the rain might just be the best thing a person can do.

With love and veggies,

Richard James Kessler Jr., Paige, Matthew, Lauren, Mary, Niko