Cabbage is here!  I'm loving the Napa in this week's shares.  It is so versatile and a great way to change up your leaf salads. Try some of the recipes below. 

SAVE THE DATE!  Our annual CSA Harvest Festival will take place at the farm in Riverhead on Sunday, October 16th from 11am-3pm.  It's open to all CSA members and their guests!  Farm tours, Q&A with your farmers, cooking demonstrations, kids activities, live music.  It's a really lovely day of farm fun and an opportunity for you to see where we grow your food and connect with other members. Stay tuned for more details coming soon...

Winter Squash - 2 portions - These are all edible squash - not ornamental!  You can prep them all the same way.  Cut the squash in half lengthwise and then scoop out the seeds.  You can either put these halves in a steamer and cook until the flesh is tender, or rub with olive oil and set the halves face down in a baking dish.  Sometimes I pour a few tablespoons of water around them and bake in the oven at 350F until soft.  Scoop out the flesh and season with salt and a little butter (or olive oil) and enjoy! 
Storage: Winter squash should be stored at room temperature - and dry. Keep in paper bags or baskets out of direct sunlight and they will up to a month. Uses: CookedWhen to use: Within a month

Red or Yellow Potatoes - These are freshly-dug and unwashed so that they will store longer at your home. Please try to eat them within a week. 
Storage: In a cool, DARK place Uses: Cooked When to use: Within the week.

Yellow Onions - These will store well!  But it's the perfect weather for onion soup...see delicious recipe below!
Storage: In a cool, dark well ventilated space. Uses: Raw or Cooked When to use: Within a month.

Napa Cabbage - One of the most beautiful veggies to grace the shares.  I love the texture of Napa leaves.  Try one of the delicious recipes below...
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked When to use: Within 5 days. 

Mystery Vegetable - Farmer's Choice...

FRUIT SHARE - Mixed bag of Peaches & Gala Apples

Recipes

Simple Stir-Fry Cabbage
Asian Napa Cabbage Salad
Apple, Potato & Onion Gratin
French Onion Soup

If you're wondering where all the fall greens are...(think kale & collards)...I've been wondering the same thing!  Farmer Matt sent me the picture below this afternoon showing us the status from the fields.  Way back in the summer when we were in the middle of a massive drought, we weren't able to get into the fields to transplant.  Why, you ask?  Usually it's too much rain that keeps us out of the fields and delays the plantings.  Well, dry weather can do the same thing.  When the fields are too dry, tractor work will create massive dust clouds.  That's not a good thing for the farmers or for the fields.  So we have to carefully schedule our transplanting dates for when we get some rain, or for when we're able to irrigate the fields first.  This summer we were so busy irrigating to keep the plants in the ground alive that we didn't have extra time (or hands on deck) to get the fields irrigated on time.  That's what caused the delay in planting and the delay we're experiencing now.  In the end, this is not particularly bad news... the fall greens are coming and they're looking beautiful, but it's going to be another few weeks before they appear in the shares. I thought you'd like to know...

On a happier note, we wanted to bring your attention to our beautiful onions this year!  If you've been a member in the past, you'll know that we don't usually include so many beautiful high-quality onions in the shares.  Onions are hard to grow because they are small plants that are very difficult to keep weed-free.  This year they are exceptional.  I don't know about you, but I use onions in practically every recipe and I love not having to run out to the store to supplement this year!

SAVE THE DATE!  Our annual CSA Harvest Festival will take place at the farm in Riverhead on Sunday, October 16th from 11am-3pm.  It's open to all CSA members and their guests!  Farm tours, Q&A with your farmers, cooking demonstrations, kids activities, live music.  It's a really lovely day of farm fun and an opportunity for you to see where we grow your food and connect with other members. Stay tuned for more details coming soon...

YOUR REPLACEMENT Red Leaf Lettuce - This Red Leaf Lettuce is your replacement for the less than perfect Romaine that we sent out last week.  Our apologies again for the leaf tip burn.  These should be beautiful inside and out!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw When to use: Within 5 days. 

Romaine Lettuce - This Romaine Lettuce looks perfect, so you should have no quality issues...
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw When to use: Within 5 days. 

Saladette/Cocktail Tomatoes/Cherry Tomatoes
Storage: On the counter until they are a deep red/yell0w/orange.  At that point, eat them right away or if you must, put them in the refrigerator. Uses: Raw/Cooked When to use: Right away when deep colors.

Red Beefsteak Tomatoes
Storage: On the counter until they are a deep red.  At that point, eat them right away or if you must, put them in the refrigerator. Uses: Raw/Cooked When to use: Right away when deep colors.

Acorn Squash -  I like to cut in half lengthwise and then scoop out the seeds.  You can either put these halves in a steamer and cook until the flesh is tender, or rub with olive oil and set the halves face down in a baking dish.  Sometimes I pour a few tablespoons of water around them and bake in the oven at 350F until soft.  Scoop out the flesh and season with salt and a little butter (or olive oil) and enjoy! 
Storage: Winter squash should be stored at room temperature - and dry. Keep in paper bags or baskets out of direct sunlight and they will up to a month. Uses: Cooked When to use: Within a month

Festival Sweet Dumpling Squash - Eat these right away!  They are not good storage squash.  These unusual looking squash have a rich (& sweet!) flavor.  Cook like acorn squash - see above.
Storage: Winter squash should be stored at room temperature - and dry. Uses: Cooked When to use: Within a week.

Zucchini/Summer Squash - These plants are almost finished, but we do have 1 piece per member this week.  I wanted to address an issue that was raised in our survey by some members who were not happy about receiving just one of something...  I know it's not always easy to come up with a recipe for one zucchini, for example, but one is better than none, right?  Try to think of it as a great addition to a recipe instead of the star.  You can throw in a zucchini to most soup and stir-fry recipes, or mix it with shredded potatoes in zucchini & potato pancakes - see below.  When a crop is just starting to produce, or just winding down, you'll likely find just one in your shares.  I hope our decision to include it in the shares instead of letting it rot in the fields is one that you would agree with! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked, Baked When to use: Within 5 days. 

Red and Yellow Onions -  Great in all your recipes...
Storage: In a cool, dry, well-ventilated place. Uses: Cooked or Raw When to use: Within a month

Swiss Chard - To please all the greens-loving members.... See pic above to prove that other greens are coming! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked When to use: Within 5 days. 

FRUIT SHARE - 1 bag mixed Gala Apples & Peaches

Recipes

Zucchini & Potato Pancakes - 1/2 this recipe to use up your 1 zucchini this week!
Swiss Chard with Garlic & Lemon - A CSA-member favorite!
Swiss Chard, Feta & Mozzarella Bake - Another CSA-member approved recipe!

We're just about a month away from our annual CSA Harvest Festival!  Mark your calendars and fingers crossed for nice weather!  Stay tuned for more details coming soon...

SAVE THE DATE!  Our annual CSA Harvest Festival will take place at the farm in Riverhead on Sunday, October 16th from 11am-3pm.  It's open to all CSA members and their guests!  Farm tours, Q&A with your farmers, cooking demonstrations, kids activities, live music.  It's a really lovely day of farm fun and an opportunity for you to see where we grow your food and connect with other members. Stay tuned for more details coming soon...

This week's box is a little bit of this and a little bit of that!  We're winding down our zucchini, squash, tomato and pepper season, so you'll see the quantities greatly reduced.  And now the cooler season crops are starting....the beets this week are beautiful! 

Golden or Red Beets - DO NOT DISCARD THE TOPS!  They are best part!  The beet tops (or beet greens) are a vegetable all on their own.  They can be cooked like spinach, chard or any other green.  Just rip off the stems and store the tops and the bottoms separately.  They'll last longer that way.  How to cook the beet roots?  The easiest way is to boil them until tender - then slip off the skins once they've cooled down and you're ready to use them any which way. 
Storage: Store the tops and the beet roots separately in an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked When to use: Within 5 days. 

Saladette/Cocktail Tomatoes/Cherry Tomatoes - *Note that the green (red tinged) oblong variety is RIPE WHEN STILL GREEN!  It's a variety called "Lucky Tiger" and it's super sweet and ready to eat now!  We're rotating through the small tomatoes so that everyone will receive either cherry tomatoes or cocktail size tomatoes over the next few weeks.  These little tomatoes take A LONG TIME to harvest by hand, so we need to space out their harvest when we have time in our schedule.  Thanks for your patience!
Storage: On the counter until they are a deep red/yellow/orange.  At that point, eat them right away or if you must, put them in the refrigerator. Uses: Raw/Cooked When to use: Right away when deep colors.

Acorn Squash - These are just starting to come in...the first of the winter squash!  So it's just one piece per box this week.  You can prep this in many ways.  I like to cut in half lengthwise and then scoop out the seeds.  You can either put these halves in a steamer and cook until the flesh is tender, or rub with olive oil and set the halves face down in a baking dish.  Sometimes I pour a few tablespoons of water around them and bake in the oven at 350F until soft.  Scoop out the flesh and season with salt and a little butter (or olive oil) and enjoy! 
Storage: Winter squash should be stored at room temperature - and dry. Keep in paper bags or baskets out of direct sunlight and they will up to a month. Uses: Cooked When to use: Within a month

Romaine Lettuce - Crunchy and sweet!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw When to use: Within 5 days. 

Freshly-dug New Potatoes - Varieties will change through the week....yellow or red. These are unwashed so that they will store longer at your home. Please try to eat them within a week. 
Storage: In a cool, DARK place Uses: Cooked When to use: Within the week.

Zucchini/Summer Squash
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked, Baked When to use: Within 5 days. 

Long Peppers
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked, Baked When to use: Within 5 days. 

FRUIT SHARE - 1 bag of Damson Plums FOR COOKING ONLY!  Click here for recipes!

Recipes

Roasted Beet Salad with Oranges & Beet Greens
Acorn Squash - 10 ways to enjoy
Roasted Potatoes with Garlic, Lemon & Oregano

Every Monday afternoon, Leah (one of our superstar farm employees) sends me a text message when she's finished making me a CSA box to photograph for the week.  It's usually ready by about 4pm, so I hike over the barn, open the box and figure out how to fit everything into my favorite flat-bottomed basket.  This week when I opened the box I had to laugh...because staring right back at me was an enormous bunch of swiss chard!  I know what you're thinking....HELP!  I immediately called my dear husband, your farmer Matt, to asked him why on earth there is swiss chard in the box again this week!  I mean, come on!  I just finished telling people that we're aiming to reduce the swiss chard appearances in the shares next year.  He's making me look bad!  He assured me that after this week we'll be moving on to other fall greens... Should we believe him?  I'm sharing a ton of new swiss chard recipes this week -- see below.  Hey, our family eats from the box every week right along with you.  The kids needs something new to try, so I think I'm going for the frittata.  How about you?  Share your reicpes on our new Facebook Members Page! 

SAVE THE DATE!  Our annual CSA Harvest Festival will take place at the farm in Riverhead on Sunday, October 16th from 11am-3pm.  It's open to all CSA members and their guests!  Farm tours, Q&A with your farmers, cooking demonstrations, kids activities, live music.  It's a really lovely day of farm fun and an opportunity for you to see where we grow your food and connect with other members. Stay tuned for more details coming soon...
 

Red Beefsteak Tomatoes - The plants are still producing, but we've noticed that they are definitely slowing down.  They must feel the chill in the air...
Storage: On the counter until they are a deep red.  At that point, eat them right away or if you must, put them in the refrigerator. Uses: Raw/CookedWhen to use: Right away when deep red.

Saladette/Cocktail Tomatoes/Cherry Tomatoes - We're rotating through the small tomatoes so that everyone will receive either cherry tomatoes or cocktail size tomatoes over the next few weeks.  These little tomatoes take A LONG TIME to harvest by hand, so we need to space out their harvest when we have time in our schedule.  Thanks for your patience!
Storage: On the counter until they are a deep red/yell0w/orange.  At that point, eat them right away or if you must, put them in the refrigerator. Uses: Raw/CookedWhen to use: Right away when deep colors.

Lettuce - Red or Green Batavian variety. Crunchy and sweet!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: RawWhen to use: Within 5 days. 

Swiss Chard - Tons of recipes to keep it exciting below....
Storage: In an airtight (plastic) bag in the refrigerator. Uses: RawWhen to use: Within 5 days. 

Red & Yellow Storage Onions - These will hold up well if you store them properly.  Perfect for everything!  Cooked or sliced in salads.
Storage: In a cool, dry place. Not in plastic - store in paper bags if you must. They need air flow! Uses: Cooked/RawWhen to use: Within a month.

Red Beets - DO NOT DISCARD THE TOPS!  They are best part!  The beet tops (or beet greens) are a vegetable all on their own.  They can be cooked like spinach, chard or any other green.  Just rip off the stems and store the tops and the bottoms separately.  They'll last longer that way.  How to cook the beet roots?  The easiest way is to boil them until tender - then slip off the skins once they've cooled down and you're ready to use them any which way. 
Storage: Store the tops and the beet roots separately in an airtight (plastic) bag in the refrigerator. Uses: Raw/CookedWhen to use: Within 5 days. 

Zucchini/Summer Squash
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked, Baked When to use: Within 5 days. 

FRUIT SHARE - 1 mixed bag Peaches & Nectarines

Recipes

Swiss Chard, Onion & Cheese Frittata
Curried Zucchini & Swiss Chard - Emilie of the Clever Carrot
Roasted Sausage, Swiss Chard & Cannellini Beans
Moroccan Red Lentil Soup with Swiss Chard
Garlic Beet Greens
Roasted Beets with Thyme

Thank you for all of the awesome feedback in our Mid-season CSA Survey! Farmer Matt and I spent part of the weekend reading through EVERY SINGLE COMMENT and we'll be sending out an e-mail with our responses/answers to some of the most frequently asked questions later this week!  We really appreciate you taking the time to respond and we're ready to make changes to our 2017 program based on your suggestions!  So thank you again...

Some of you asked why you receive "repeat" boxes during the summer.  Well, we can blame it on the plants!  Unlike lettuce or carrots where we harvest the whole plant, crops like zucchini, peppers, tomatoes and cucumbers produce week after week (often for 4-6+ weeks) until they're done. In other words, it's like a running faucet.  We can't turn it off for a week to give you a break....the plants keep on going!  Part of the CSA Membership experience is eating with the seasons, and sometimes that means that you eat the same things for multiple weeks when it's in season.  You're finding yourself in the same position as farmers have found themselves in for eons....cukes, zukes and tomatoes coming out of your ears, right?  I have 25 tomatoes staring back at me on the kitchen windowsill right now.  I can relate!  So, what can you do?  My first suggestion is to FREEZE.  Tomatoes can be frozen whole in a ziplock bag.  10 seconds, done.  Peppers freeze beautifully as well.  Zucchini can be shredded and frozen too.  (Just remember that frozen veg will need to be cooked when defrosted.  It will be perfect for soups, stews, sautes, etc. Just don't expect the texture to be anything like it is before you freeze it....)  For some reason I'm keeping up with the cukes.  Probably because I like to snack on them while I'm sitting in front of the computer...like right now.  As a last resort, you can give some of your excess produce away! You could make your friends and neighbors very happy...

Red Beefsteak Tomatoes - Try salsa, sauce, tomato sandwiches, tomato salads (see recipe below), or just stick in a bag and freeze for the winter!
Storage: On the counter until they are a deep red.  At that point, eat them right away or if you must, put them in the refrigerator. Uses: Raw/CookedWhen to use: Right away when deep red.

Mixed Saladette/Cocktail Tomatoes - These are new for us this year.  They are referred to as "saladette" tomatoes - much smaller than beefsteaks and just a touch larger than cherry tomatoes.  I've fallen for their delicate flavor and thin skins.  They're also beautiful!  Yellows, oranges and reds....
Storage: On the counter until they are a deep red/yell0w/orange.  At that point, eat them right away or if you must, put them in the refrigerator. Uses: Raw/CookedWhen to use: Right away when deep colors.

Watermelon - This is the final week of watermelons... we've had a great run of it, right?  The hot, dry summer (with lots of irrigation) has created the perfect growing conditions for these beauties....  enjoy their sweetness as you say goodbye to summer....
Storage: In the refrigerator. Uses: RawWhen to use: Within the week. 

Lettuce - Red Batavian variety. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: RawWhen to use: Within 5 days. 

Freshly-dug New Potatoes - Varieties will change through the week....yellow or red. These are unwashed so that they will store longer at your home. Please try to eat them within a week. 
Storage: In a cool, DARK place Uses: CookedWhen to use: Within the week.

Green Bell Peppers - Try some stuffed peppers this week...or sliced raw for snacks or salads.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/CookedWhen to use: Within 5 days. 

Cucumbers
Storage: In an airtight (plastic) bag in the refrigerator. Uses: RawWhen to use: Within 5 days. 

Zucchini/Summer Squash
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked, Baked When to use: Within 5 days. 

FRUIT SHARE - 1 mixed bag of Apples & Pears

Recipes

Summer Tomato Salad with Tangled Herbs - Emilie of The Clever Carrot
Stuffed Green Peppers (with beef) - A Betty Crocker recipe link?  Yes, but it's a good basic guide for this traditional recipe.
Vegetarian (Mexican style) Stuffed Green Peppers
New Potato Salad with Eggs & Mustard Seed

This week marks the half-way point of our CSA growing season.  We hope you've been enjoying all of the delicious food we've grown for you so far.  The second half of the season brings more yummy produce, including the return of cooking greens, root veggies, and a wonderful array of cool-season delights like sweet potatoes and winter squash!

Watermelon - Another planting is ready for harvest this week!  The color will be a surprise- some are yellow and some are red.  We'll try to get the yellow ones in everyone's share some time over the next couple weeks.  We do our best to be as fair as possible!  :)
Storage: In the refrigerator. Uses: RawWhen to use: Within the week. 

Swiss Chard - Our late summer chard planting is coming in now.  If it's been too hot to think about cooking chard, these cooler evenings should get you in the mood.  The Huffington Post article (link in the recipe section below) has some great recipe ideas.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: CookedWhen to use: Within 5 days. 

Lettuce - Green leaf lettuce is back! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: RawWhen to use: Within 5 days. 

Cucumbers - This is our final cuke planting of the season. They'll be gone by the time school starts...
Storage: In an airtight (plastic) bag in the refrigerator. Uses: RawWhen to use: Within 5 days. 

Tomatoes - More tomatoes this week!  Our plants are so healthy and they're producing like crazy.  We'll have tomatoes well into September if the weather cooperates.  If they're too much for you to use in a given week, try preserving them!
Storage: On the counter until they are a deep red.  At that point, eat them right away or if you must, put them in the refrigerator. Uses: Raw/CookedWhen to use: Right away when deep red.

Zucchini/Summer Squash - The new planting is in!  I've been throwing these in everything...including chicken soup.  Delish!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked, Baked When to use: Within 5 days. 

FRUIT SHARE - 1 mixed bag of Nectarines & Peaches

Recipes

Great Swiss Chard Recipes from The Huffington Post
How to Freeze Tomatoes
Other Ideas to Preserve Tomatoes

We have another super hot, dry week on tap.  Farmer Matt and the crew are spending a considerable amount of time irrigating the fields to keep our crops alive. We're also in a push to get all of the fall crops seeded and transplanted.  It's a busy time, as always!  We hope you're all enjoying the shares...this week's bounty includes a sweet treat!

Watermelon - We're so excited that these are ready for this week's share!
Storage: In the refrigerator. Uses: RawWhen to use: Within the week. 

Fresh, "New" Red Potatoes - These are freshly dug, beautiful new potatoes. You'll notice that they cook much more quickly than potatoes you find in the store because they have a higher water content.  If you boil them, check their tenderness with a knife every few minutes to avoid over-cooking.  We noticed that some parts of the field had potatoes with some cosmetic skin blemishes (rough scab spots).  These can be removed by peeling in those spots.  But most of them look gorgeous, so no need to peel!
Storage: In a cool, DARK place.  Do not store in plastic bags.  Store in paper bags or loose. Uses: CookedWhen to use: Within 5 days.  These won't store well - use them right away!

Tomatoes - Tomatoes galore!  We're hitting the peak of the crop this week!
Storage: On the counter until they are a deep red.  At that point, eat them right away or if you must, put them in the refrigerator. Uses: Raw/CookedWhen to use: Right away when deep red.

Cabbage - Wonderful for coleslaws to beat the heat this week...
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked When to use: Within 5 days. 

Sweet Bell Peppers - The first of the pepper harvest!  I love these in a stir-fry.  Or you can just slice them up on a veggie platter!  Juicy and refreshing on a hot day.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked When to use: Within 5 days. 

Zucchini - The new planting is in!  I've been throwing these in everything...including chicken soup.  Delish!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked, Baked When to use: Within 5 days. 

FRUIT SHARE - 1 mixed bag of Apples & Peaches

Recipes

Fresh No-Cook Tomato Sauce
New Potato Recipe Ideas from the Guardian
Green Pepper & Tomato Salad

Freshly dug potatoes, tomatoes, green beans....summer is in full swing here on the farm!  When it gets hot, I try to get my cooking done in the morning and I make big batches of hearty salads to last us through the week.  This week's menu includes fresh potato salad, green bean salad, swiss chard and tomatoes and a lightly dressed arugula salad...

Fresh, "New" Red Potatoes - These are freshly dug, beautiful new potatoes. You'll notice that they cook much more quickly than potatoes you find in the store because they have a higher water content.  If you boil them, check their tenderness with a knife every few minutes to avoid over-cooking.  We noticed that some parts of the field had potatoes with some cosmetic skin blemishes (rough scab spots).  These can be removed by peeling in those spots.  But most of them look gorgeous, so no need to peel!
Storage: In a cool, DARK place.  Do not store in plastic bags.  Store in paper bags or loose. Uses: CookedWhen to use: Within 5 days.  These won't store well - use them right away!

Tomatoes - The red beefsteaks are coming in nicely!
Storage: On the counter until they are a deep red.  At that point, eat them right away or if you must, put them in the refrigerator. Uses: Raw/CookedWhen to use: Right away when deep red.

Red Long Onions - More of these beauties...great in salsa! If you want to save them to use later, just be sure to leave the stems attached and store somewhere cool and dry OR in the fridge.  They need airflow or they will rot. Don't expect them to last too long, but a few weeks is reasonable.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/CookedWhen to use: Within 5 days.

Green Beans - Please note that these need to be refrigerated right away -- you can store them in the bag they come in.  Also be sure to wash them before cooking. These are super fresh and should be steamed gently for just a few minutes until fork tender.  DO NOT OVERCOOK THEM or they will turn green-gray and taste mushy.  Watch them carefully and check them every minute or two in the steamer.  I love them steamed with butter (or olive oil) and a bit of salt, but there are lots of wonderful green bean recipes to try.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: CookedWhen to use: Within 5 days.

Arugula - You'll notice some cosmetic holes on the leaves from beetle damage when it was young - it looks a bit like Swiss Cheese!  We considered not including it in this week's share, but decided it would be a waste to turn it in since it tastes just fine! Ugly veg is still yummy veg, right?!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Best RawWhen to use: Right away! Within 3 days

Swiss Chard - The "summer green"...enjoy it now because the cooler weather greens will be back next month.  Try this week's recipe with tomatoes in a quick saute.  Delish!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked When to use: Within 5 days. 

Zucchini or Summer Squash - We thought we had finished harvesting these last week, but there were a few more out in the field...consider this a bonus item.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked, Baked When to use: Within 5 days. 

Recipes

Swiss Chard & Potatoes
Red Potatoes with Olives, Feta & Mint
Green Bean & Potato Salad with Salsa Verde
Swiss Chard Saute with Tomatoes and Chickpeas
Roasted Tomato Salsa - a family favorite!

Happy August!  We're harvesting our second planting of corn this week and the first of the tomatoes.  As with many crops, the tomatoes start out slow with just a few per member share, but we'll be in the thick of tomato season before you know it, so get ready!
 

Tomatoes - The first red beefsteaks of the season!  We're enjoying these sliced up and drizzled with olive oil and a bit of salt. 
Storage: On the counter until they are a deep red.  At that point, eat them right away or if you must, put them in the refrigerator. Uses: Raw/Cooked When to use: Right away when deep red.

Red Long Onions - Our onions are doing great this year!  If you want to save them to use later, just be sure to leave the stems attached and store somewhere cool and dry OR in the fridge.  They need airflow or they will rot. Don't expect them to last too long, but a few weeks is reasonable.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked When to use: Within 5 days.

Cabbage - I've been waiting all summer for cabbage to make my favorite coleslaw!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked When to use: Within 5 days.

Green Beans - A wonderful summer treat!  Please note that these need to be refrigerated right away -- you can store them in the bag they come in.  Also be sure to wash them before cooking. These are super fresh and should be steamed gently for just a few minutes until fork tender.  DO NOT OVERCOOK THEM or they will turn green-gray and taste mushy.  Watch them carefully and check them every minute or two in the steamer.  I love them steamed with butter (or olive oil) and a bit of salt, but there are lots of wonderful green bean recipes to try.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked When to use: Within 5 days.

Sweet Corn - A half dozen for everyone!  Remember to eat these right away.  The sugar changes into starches the longer you wait, so cook these up for dinner tonight! Here's how to prepare it... Put a large pot of water on the stove to boil.  Then shuck the corn (instructions here) by removing the outside leaves and the silks around the ear.  Discard these parts.  Once the water comes to a boil, place the corn ears in the water (either whole or break the ears into 2) and turn off the stove.  Cover the pot with a top and let the corn sit in the hot water for 3-4 minutes.  That's it!  Remove with tongs and transfer to a plate.  My kids insist on lathering the corn with butter, but it tastes so amazing that I just eat it plain.  Enjoy!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked When to use: Right away!

Scallions - I think we may have planted a few too many of these.  :)  This is the last of them... Slice in salads or grill!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked When to use: Within 5 days.

Zucchini - We thought we had finished harvesting these last week, but there were a few more out in the field...
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked, Baked When to use: Within 5 days. 

Recipes

Green Beans braised with Tomatoes and Basil
Coleslaw with Yogurt Dressing
Roasted Red Onions
Sauteed Cabbage
Broiled Tomatoes
 

I'm going to spoil the surprise and tell you right away how excited I am for the sweet corn in this week's share!  Organic, GMO-free sweet corn is nearly impossible to find in stores and it's super tough to grow organically, but we did it!  This is the first year we've been able to successfully harvest it in quantities for our CSA and there are a few more plantings to come.  You might find a little visiting earworm in the top of your corn ear.  Just cut it off and the rest of the ear should be perfect! Please be sure not to overcook it - see cooking instructions below. 

Walla Walla Onions - These are wonderful mild onions perfect in salads or you could make a quick onion marmalade. (My favorite- see recipe below!)
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/CookedWhen to use: Within 5 days.

Sweet Corn - Just the best!  Here's how to prepare it... Put a large pot of water on the stove to boil.  Then shuck the corn (instructions here) by removing the outside leaves and the silks around the ear.  Discard these parts.  Once the water comes to a boil, place the corn ears in the water (either whole or break the ears into 2) and turn off the stove.  Cover the pot with a top and let the corn sit in the hot water for 3-4 minutes.  That's it!  Remove with tongs and transfer to a plate.  My kids insist on lathering the corn with butter, but it tastes so amazing that I just eat it plain.  Enjoy!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked When to use: Right away!

"Lovelock" Red Leaf Lettuce - Are you as obsessed with lettuce as I am?  After a winter of blah varieties in the supermarket, I just can't get enough of the gorgeous leaf textures, colors and flavors of the lettuces we grow. This is my new favorite - a red leaf variety that we're growing for the first time this year.  The heads are big and full and it's sweet!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: RawWhen to use: Within 5 days.

Parsley - I love the summery flavor of parsley in my salads.  It's also great juiced or in pesto.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: RawWhen to use: Within 5 days.

Scallions - Slice in salads or grill!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/CookedWhen to use: Within 5 days.

Swiss Chard - I'm finding lots of creative ways to enjoy this summer loving green.  If you have any winning recipes, please do share!  info@goldenearthworm.com
Storage: In an airtight (plastic) bag in the refrigerator. Uses: CookedWhen to use: Within 5 days.

Zucchini - It's almost the end of this planting, so enjoy one more...
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked, Baked When to use: Within 5 days. 

Cucumber- We're nearing the end of this planting too.  More to come later in the summer, but for now, a little break.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw When to use: Within 5 days.

Recipes

Balsamic Onion Marmalade
Swiss Chard with Onions
Parsley Lemon Pesto
 

Cipollini Onions - A lovely early onion - sweet and mild!  Here's the Kitchn's take on what to do with them... I love to braise them.  See the recipe below.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/CookedWhen to use: Within 5 days.

Sugarloaf Chicory - These are back again this week!  Here are some great recipe ideas...
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/CookedWhen to use: Within 5 days.

Batavian Lettuce - This crispy lettuce grows well in the summer, and it’s one of our favorite varieties with lovely flavor and leaf texture. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: RawWhen to use: Within 5 days.

Swiss Chard - This cooking green loves the summer heat.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: CookedWhen to use: Within 5 days.

Zucchini/Summer Squash - We're reducing the quantity of squash in the share this week to give you all a little break!  They're so good sliced and grilled...
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked, Baked When to use: Within 5 days. 

Cucumbers- They're back again this week!   Make a quick salad sliced with the cipollini onions and some feta cheese with a simple vinaigrette. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw When to use: Within 5 days.

Recipes

Cipollini Onions Braised in Red Wine
Zucchini Fritters
Sugarloaf Chicory Recipe Ideas
Swiss Chard with Lentils & Feta Cheese

Broccoli - The first of the season! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or CookedWhen to use: Within 5 days.

Carrots - Another week of these babies.  They don’t last long in our house...
Storage: Remove the tops and if using the tops, store them separately.  Store the roots in an airtight (plastic) bag in the refrigerator. Uses: Raw or CookedWhen to use: Within 5-10 days.

Parsley - I’m a big parsley fan - in my salads, juiced, or even as parsley pesto!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: RawWhen to use: Within 5 days.

Batavian Lettuce - This crispy lettuce grows well in the summer, and it’s one of our favorite varieties with lovely flavor and leaf texture. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: RawWhen to use: Within 5 days.

Swiss Chard - This cooking green loves the summer heat. It’s always great steamed, but you could try something new like chard cakes!  See recipe below.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: CookedWhen to use: Within 5 days.

Scallions - A “bonus bunch” this week as we clean out the field.  It’s the perfect amount to chop and add to summer sales. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or CookedWhen to use: Within 5 days.

Zucchini/Summer Squash - We harvest these beauties every single day to keep up.  They grow so quickly that skipping a day often means they’ll be too big to harvest and eat. Maybe it’s time for something sweet like a nice loaf of zucchini bread?  See the recipe below.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked, Baked When to use: Within 5 days. 

Cucumbers- You’re all getting a lot of cucumbers this week!  It’s the peak of the harvest, so enjoy them now before they’re gone.  Our first planting is always the best.  The second (and third, if it makes it) are usually impacted by a mildew that cuts short the harvest. You could try some of the recipes below or just slice and snack!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw When to use: Within 5 days. 

Recipes

Chocolate Chip Zucchini Cake - from Emilie of The Clever Carrot Blog
Cucumber Ginger Salad
Tzatziki (Yogurt & Cucumbers) - delicious with everything!
Swiss Chard Cakes with Greek Yogurt - Food 52