Thank you once again for supporting Oz Farm through our CSA program; you are the bread and butter of what we do here on the farm and we are so joyed every week to provide you all with what we got. This week’s box is a bit experimental, with a curveball or two to spice up your favorite meals. More on that in a sec…

First, a bit of an update. The theme of the week here at Oz is really change and transition. One of our head farmers, Jordan, is back from a trip and we are stoked, refreshed and optimistic. Some fields are getting mowed and prepped for new rounds of veggies, winter crops are on our minds and in the plans, different goodies are cycling through our tables at the markets (with tomatoes not far behind). The sun’s coming out more, people are getting married, and we gazed in awe at a pink, purple and green sky behind a double rainbow the other night. Basically, it’s never not exciting or beautiful here.

In the boxes this week, keep an eye out for the purslane and the sugarloaf chicory. The purslane is a nutrient-dense sort of succulent-looking thing that grows here at Oz that we eat all the time, either as a snack by itself, added to a salad, or made into a salad on its own (it’s a bit like lemongrass).

The sugarloaf chicory is a bitter green which means it’s almost unbearable to me (I have a sweet tooth), even though it’s called sugarloaf. The trick is going to be using it as a sort of wrap or braising it up with other good veggies. If you wanna get creative, try using it in the pasta recipe that I’ll include below.

Also in the box this week is a bouquet of holy basil, or tulsi basil. This basil has been known for its health benefits that can be found online, or if you sit with it for a while it might just let you know. Throw it in a vase or a big cup with some water (don’t put it in the fridge!) to preserve, and to have the room smelling heavenly.

Thanks again for all the love and support! We always love seeing everybody at the markets and in town.

Till next week,

Jacob, Apprentice