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

PROGRAM NOTE: The fruit farmer at Briermere Farms has notified us that the start date of the Fruit Share will be the week of August 8th and run for 15 consecutive weeks.  Please mark your calendars accordingly!  We'll be sending out more reminders as we get closer to the start date. 

Happy Fourth of July!  We have an amazing share for everyone this week.  And you'll notice...no lettuce!  Last week's second head of romaine was supposed to be in this week's share, but it grew too quickly and we didn't want to chance it going to flower by saving it for this week.  So we'll skip a week of salad greens, but we'll be back to them again shortly.  In the meantime, there are plenty wonderful veggies to keep you busy cooking and eating!

THE FOLLOWING SHARE CONTENTS IS FOR TUESDAY DELIVERY ONLY.  IF YOU PICK UP YOUR SHARE LATER IN THE WEEK, PLEASE BE ADVISED THAT THE SHARE MAY CHANGE THROUGH THE WEEK.  PLEASE REFER TO YOUR E-MAIL NEWSLETTER FOR THE CORRECT SHARE LIST. 

Red Beets - This is one of my favorite two-for-one veggies.  Beets are so incredibly versatile - grated raw in salads, roasted or boiled and sliced in salads or simply dressed with olive oil and salt.  They can even be made into beet brownies and chocolate beet cakes!  (Google it...)  My favorite way to prep them is to boil them until tender.  After they've cooled,  you can easily slip off the skins.  I make a simple vinaigrette with olive oil, balsamic vinegar and salt & pepper.  Sometimes I add toasted walnuts and fresh herbs and maybe even a little goat cheese...  AND the beet tops are the most delicious, melt-in-your-mouth tender greens you can get.  I love them sauteed with my eggs for breakfast.  They saute or steam up very quickly, so make sure you don't overcook them!  And...STORE THE TOPS & THE ROOTS SEPARATELY! See below...
Storage: Remove the tops and store the tops and roots separately in an airtight (plastic) bag in the refrigerator. Uses: Raw or CookedWhen to use: Within 5-10 days.

Carrots - I don't think anyone needs advice on eating and enjoying these beauties!  Carrots are not easy to grow, but they are so delicious that we keep on trying...  CSA members have suggested various ways to use the tops over the years, but honestly, they're just not my thing.  If you'd like, try Googling around for some ideas to use them, or toss them in the compost like me.  Pet bunnies, goats and chickens love them too...
STORE THE TOPS & THE ROOTS SEPARATELY! See below...
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.

Basil - This is our first planting of basil for the season.  Try the basil pesto recipe below and toss with pasta for a perfect summer dinner. 
Storage: In an airtight (plastic) bag in the refrigerator OR standing up in a glass of water (bouquet style) in the fridge. Uses: RawWhen to use: Within 3 days.

Scallions - I love scallions in the summer to toss in all types of salads and even to throw on the grill! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or CookedWhen to use: Within 5 days.

Purple Kohlrabi - A beautiful purple variety of kohlrabi.  This is an easy appetizer when sliced thinly and sprinkled with olive oil and salt... or try the recipe for kohlrabi salad below. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or CookedWhen to use: Within 5 days.

Radicchio - How are you enjoying your chicory salads?  I can't get through a day without one for lunch or dinner.  If you need a break from eating this raw, try it grilled! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or CookedWhen to Use: Within 5 days

Zucchini/Summer Squash - (2-3 pieces depending on size)
My mother taught me to cube up the zucchini and summer squash and steam it together with a sliced-up onion.  When tender, toss everything together in a bowl with butter and salt & pepper.  Scatter with some ribbons of basil if you'd like... I made this for dinner last night and it was a hit!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked, Baked When to use: Within 5 days. 

Recipes

Kohlrabi Salad
Roasted Beet Salad with Mint - Tori Avey
Raw Beet Salad - Mark Bittman
Creamy Pasta with Zucchini, Almonds & Basil
Patti's Fresh Basil Pesto - a family favorite!
Grilled Scallions
 

Clockwise from top right: Green Romaine Lettuce, Red Romaine Lettuce, Fennel, Radicchio, Zucchini OR Summer Squash, Swiss Chard, Sugarloaf Chicory

A note on chicories….  Last week we harvested escarole, the first of our chicory plantings.  The chicory family is a wide and varied group-they can be loose-leafed or tightly-headed, tapered or round, smooth-leaved or frilled. They are also brightly colored, ranging from purest white and pale yellow to bright green or maroon. All members of the chicory family are favored for the bitterness that they all share, unlike lettuces which are chosen for their delicacy.

The chicories’ bite and texture combine nicely with richer ingredients in salads, like nuts, fruits, and sharp cheeses or bacon, smoked salmon, chicken, or ham.

This week we have two more chicories to harvest, radicchio and sugarloaf.  Both of these are mildly bitter and their leaves are tender. Try some of the recipes below and you might end up with a chicory addiction just like me!  

THE FOLLOWING SHARE CONTENTS IS FOR TUESDAY DELIVERY ONLY.  IF YOU PICK UP YOUR SHARE LATER IN THE WEEK, PLEASE BE ADVISED THAT THE SHARE MAY CHANGE THROUGH THE WEEK.  PLEASE REFER TO YOUR E-MAIL NEWSLETTER FOR THE CORRECT SHARE LIST. 

Radicchio - I like to mix the radicchio and sugarloaf chicory together in salads dressed with lemon juice, olive oil, fresh crushed garlic, shaved parmesan and salt & pepper.  Slice the leaves into ribbons - the colors mixed together in the salad bowl are beautiful!  My brother-in-law loves to grill the radicchio, which is pretty amazing!  Try the recipe below.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or CookedWhen to Use: Within 5 days

Sugarloaf Chicory - This is the first year we've grown this chicory.  The entire head is tender and mildly bitter - you can remove the base and then slice ribbons all the way up the head.  Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or CookedWhen to Use: Within 5 days

Red Romaine Lettuce - It’s the perfect time of year for dinner salads!  With sliced chicken or fish (or roasted veggies) on top, these romaine leaves are sturdy enough to hold up well in heavier salads and dressings. You could also try lettuce wraps!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: RawWhen to use: Within 5 days.

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

Fennel -  The bulbs are traditionally the part of the fennel used in recipes, but you can use the stems and fronds too.  It’s my secret ingredient in minestrone soup.  It really adds wonderful flavor to so many recipes.  Here are some great recipe ideas from Serious Eats (even for the licorice haters out there!). 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or CookedWhen to use: Within 5 days.

Swiss Chard - Did you try Grannie's swiss chard recipe?  It's the one that gets the most requests in our house.  My mom also introduced me to swiss chard pesto. (What?! It's delicious!) Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw Pesto, Cooked When to use: Within 5 days.  

Zucchini/Summer Squash - (2-3 pieces depending on size)
We’ve just started harvesting our summer squash and zucchini, so you can expect to receive it in your shares on and off through the summer months.  It is extremely versatile - use in soup, throw on the grill, bake some loaves of zucchini bread!  Try some of the recipes below.   Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked, Baked When to use: Within 5 days. 

STORAGE NOTE
In general, greens should be stored in an airtight plastic bag or container.  They "go bad" when they dehydrate, so never put them straight in your fridge.  If you find that they have gone "limp", a tell-tale sigh of dehydration, you can try soaking them in a bowl of cold water for a period of time.  Often they will perk right back up again!

Recipes

Grilled (or seared) Radicchio with Garlic, Balsamic & Mozzerella
Shredded Radicchio with Hard-cooked Egg, Walnut Vinaigrette & Breadcrumbs
Simple Fennel with Olive Oil & Parmesan
Fennel, Escarole & White Bean Salad with Gruyere
Balsamic Grilled Radicchio
Sauteed Zucchini with Mint, Basil & Pine Nuts
 

Turn up the heat and turn on the irrigation!  This beautiful summer weather is helping to get our crops growing in the fields.  We just finished transplanting baby watermelons and more summer greens.  The corn is getting taller by the day!  Yes, there's sweet corn coming to your CSA shares this year!  It's a tough crop to grow organically, but Farmer Matt has made it one of his top priorities to grow it for you this season.  Can't wait! 

Irrigating our newly transplanted baby watermelons using a boom irrigation system that moves through the fields on a timer.

Our soil is so sandy that it doesn't hold water for long.  Regular irrigation is necessary during dry periods like we've been experiencing.

As the saying goes, sweet corn should be "knee high by the fourth of July!"  Ours is actually going to be waist high by then!  Coming soon...