This past week was building building building! We built greenhouse tunnels for our peppers and eggplants and trellising for our tomatoes, cucumbers, beans and peas. If you stop by any of our plots you’ll see the new infrastructure that’s up. (pictures soon!) All our summer crops are planted and hopefully in another month or so we’ll see the fruits of all this hard work! 
Here’s what’s fresh this week:
-Baby lettuce mix
-Baby arugula
-Baby bok choi
-Baby romaine lettuce
-Baby butter lettuce
-Red leaf lettuce
-Red butter lettuce
-Green butter lettuce
-Rainbow chard
-Micro greens (mild micro mix and baby beet micros) 
-Dino Kale
Plant Starts
-Cucumbers (slicing and lemon)
-Sungold Tomatoes (1/2 gallon pots)
-Green onions
-Sprouting broccoli 
Standard Bakery Organic Bread 
Caffe Appassionatto 12oz whole bean Guatemalan 
Veggie of the Week: Spinach!

If you haven’t heard of pupusas then you haven’t lived life because these are so delicious! It’s a real simple recipe and it’s a lot of fun to do, especially with kids. This recipe will be good enough for up to five people.

-4 cups of masa
-3 tablespoons of butter
-1/2 lb Spinach
-1/2 lb Mozzarella Cheese 

1. Grab all your ingredients! Chop up the spinach and shred your choice of cheese. The pupusas will taste great with quesillo, queso fresco, farmer’s cheese, mozorella or any type of soft cheese. 

2. Now it’s hard to say how much water to add but you want to add enough so that it won’t break apart. Don’t add so much that it’ll be soggy. I suggest to add water little by little. Even if you do add too much water you can always add more masa, so no worries! 
3. Next add 3 tablespoons of butter to make the masa more soft
4. The end result should look like this. It only takes about 5 minutes to completely mix all the ingredients by hand. 
5. Grab a handful of the masa, roll it into a ball and then start flattening it out.
6. Next is the fun part. You get to add whatever ingredients you like! I personally chose spinach and cheese. You can add chicken, cilantro, sausage, jalapeno, beans, loroco or anything you love. 
7. Fold in the outer edges of the pupusa, so that you cover the filling. You want to form it into a ball, then flatten it as much as possible. 
8. Oil your griddle and cook the pupusas on each side until it’s lightly browned. 
9. Then it’s time to eat! Typically a pupusa is eaten with curtido but it’s just as great with salsa!
Check out this link for more detailed instructions, with pictures: http://bonappetit-angelique.blogspot.com/2011/06/spinach-pupusas.html
See you at our farm stands this week!

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