From top left, clockwise:  collards, three kinds of dry beans (from our friends at the Dickinson College Farm), mixed lettuces, lettuce, arugula, spinach, and mustard.

Today’s soup is a wonderful potato soup with blue cheese and a hint of truffle oil.  Chef Steve suggests that you thin it with milk or water when you gently reheat it, because potato soups will thicken upon standing.

Info about signing up for the 2013 season should be posted here by the end of next week!  Just getting the seed orders wrapped up and on their way first!

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