Wow, what a beautiful box!  The contents of the share will change through the week as we rotate through the melons, finish up the cucumber harvest and see if the fields dry out enough to continue harvesting the potatoes.  (When we get a lot of rain, the tractors can't go in the fields.). 

A NOTE ON TOMATOES!  We harvest the tomatoes just a few days short of being fully ripe, which ensures that they can travel to you in good condition.  The red tomatoes will soften slightly and turn a deep red when they are fully ripe and ready to eat.  You should leave them in a dry place on the counter to ripen.  The cherry tomatoes will turn a deep, full yellow when ripe.  Never put tomatoes in the fridge unripe or they will lose their flavor and the flesh will turn mealy.  A tomato should only be refrigerated under emergency circumstances (kidding) when you cannot eat them right away when they turn ripe.  Enjoy!

THIS WEEK IN THE SHARES...

Sungold Cherry Tomatoes - Also known as tomato candy they're so sweet!  Ready to eat when fully yellow!
Storage: On the counter.  Uses: Raw/Cooked  When to use: Now!

Red Tomatoes - The secret to a good tomato is letting it ripen!  This variety needs to sit out on your counter (in a dry spot) until the flesh turns a deep red all over.  Then eat.  DO NOT REFRIGERATE TOMATOES!  It will cause the flesh to become mealy and the flavor to disappear.  
Storage: On the counter.  Uses: Raw/Cooked  When to use: When they are a deep red all over.

Kohlrabi - Crunchy and delicious in summer slaws and salads.  Please remember to peel and remove the skin.  
Storage: In airtight storage in the refrigerator. Uses: Raw/Cooked  When to use: Within 5 days.  

Yellow Watermelon - First red, now yellow!  These are fragile, so please handle them carefully. If they crack, you can still eat them as long as they smell good.  (You'll know.). Store them in your fridge!
Storage: In the refrigerator. Uses: Raw When to use: Within 5 days.  

Cucumber - This is THE END of the cucumbers for the season.  I hope you've been enjoying them as much as I have.  Cool cucumber salads will be missed until next year!
Storage: In airtight storage in the refrigerator. Uses: Raw  When to use: Within 5 days. 

Red Potatoes -  There's nothing better than freshly harvested potatoes.  Their water content is high so it takes less time for them to cook. I recommend using them to make a summer potato salad!
Storage: In a cool (not cold), dark place. Uses: Cooked When to use: Within 2 weeks. 

Green Beans - We're harvesting from a new planting.  Summer growing is tough, so it's nice to have these green beans to round out the shares.  
Storage: In airtight storage in the refrigerator. Uses: Cooked  When to use: Within 3 days.

RECIPES

Shredded Kohlrabi & Carrot Salad with Coriander-Mint Dressing
Potatoes and Green Beans with Salsa Verde
Braised Green Beans with Garlic & Tomato

We didn't expect it to rain so much today, but it poured and poured all morning and afternoon. Have you ever harvested vegetables in the flooded fields?  Boots stuck 6" down into the mud, rain pellets pelting your body, sweating under the vinyl rain gear overalls and jackets that keep you somewhat dry, but not very comfortable.  The produce was coming in from the fields soaked, which is good for the lettuce, but not so great for the tomatoes. We did our best to keep everything in good shape, but it was some effort!   A big thank you to our awesome crew who shows up and harvests rain or shine.  They are truly spectacular and thanks to them, we can all eat well this week! 

THIS WEEK IN THE SHARES...

Baby Watermelon - Heads up that these babies are fragile!  They will crack simply by being knocked in the wrong way...  A cracked watermelon is usually still fine, as long as you get it into the fridge right away.  Enjoy your watermelon seed spitting contests!  :)
Storage: In the refrigerator.  Uses: Raw! When to use: Within 3 days.  

Red Tomatoes - These beefsteak tomato plants are just starting to yield. Let the tomatoes sit out on the counter until they reach a deep red color. At that point they're ready to eat.  DO NOT REFRIGERATE TOMATOES.  They will get cold damage and develop a mealy texture and lose all flavor.  
Storage: On the counter.  Uses: Raw/Cooked  When to use: When a deep red ripe. 

Parsley - Make a parsley salsa verde with this bunch.  You can use it on sandwiches, pasta, fish, poultry or best yet...potato salad!  
Storage: In airtight storage in the refrigerator. Uses: Raw When to use: Within 5 days. 

Cucumber - We are just about finished up with this cucumber planting.  Can you believe that we've been harvesting from the same planting this whole time?  Yeah, these cukes have rocked out.  But after this we'll give you a break.  
Storage: In airtight storage in the refrigerator. Uses: Raw  When to use: Within 5 days.  

Green Batavian Lettuce - Batavian lettuce loves the summer heat!
Storage: In airtight storage in the refrigerator. Uses: Raw When to use: Within 5 days.  

Sweet Corn - This is the second of three corn plantings and this one has not yielded as well as we had hoped.  We have enough for just a few ears per member. In this situation, I would recommend cutting the kernels off the corn ears and using them in a salad so more people can enjoy them! 
Storage: In airtight storage in the refrigerator. Uses: Cooked  When to use: Within 3 days. 

Red Potatoes -  There's nothing better than freshly harvested potatoes.  Their water content is high so it takes less time for them to cook. I recommend using them to make a summer potato salad!
Storage: In a cool (not cold), dark place. Uses: Cooked When to use: Within 2 weeks.

RECIPES

Parsley Salsa Verde
New Potato Salad with Parsley & Vinaigrette
No-Cook Fresh Tomato Sauce
Minty Watermelon Cucumber Salad

The cherry tomatoes are just starting to ripen this week, and so are the baby watermelons!  These two items are currently in rotation, so you can expect to receive them both over the coming weeks.  (Just not in the same week). Peppers and beefsteak tomatoes are not far behind!  Stay cool in this heat!  We're wilting out here in the fields, but the plants are loving it, so we're not complaining! 

THIS WEEK IN THE SHARES...

Sungold Cherry Tomatoes - These are the sweetest, most flavorful cherry tomatoes we can find. You don't need a recipe...just enjoy!  They are currently in rotation with baby watermelons.  You'll receive one OR the other this week and the other one next week!  
Storage: On the counter.  Uses: Raw is best. When to use: Within 3 days.  

Green Beans - We're moving into the second green bean planting now, so these are fresh, crisp and sweet!
Storage: In airtight storage in the refrigerator. Uses: Cooked When to use: Within 5 days.  

Fennel - Summer fennel is here!  Not a fennel lover?  The recipe below of caramelized fennel with goat cheese will make you one.  Guaranteed.  It's that amazingly good!  
Storage: In airtight storage in the refrigerator. Uses: Raw or Cooked  When to use: Within 5 days.

Cucumbers - Cucumber overload?  Check out these 58 ways to enjoy cucumbers!
Storage: In airtight storage in the refrigerator. Uses: Raw  When to use: Within 5 days.  

Red Batavian Lettuce - Batavian lettuce loves the summer heat!
Storage: In airtight storage in the refrigerator. Uses: Raw When to use: Within 5 days. 

Red Long Onions -  I love the shape and flavor of these onions.  They are delicious sliced and grilled and then served in salads or on sandwiches.  
Storage: In airtight storage in the refrigerator. Uses: Raw or Cooked  When to use: Within 5 days.

RECIPES

Caramelized Fennel with Goat Cheese
Grilled Fennel with Parmesan & Lemon
Sauteed Green Beans & Red Onion
Green Bean & Chickpea Salad
58 Ways to enjoy Cucumbers

We welcome August this week and soon the deep summer crops will be here....potatoes, tomatoes, peppers and more!  Enjoy the fresh green beans and more sweet corn this week.  Summer flavors at its best! 

THIS WEEK IN THE SHARES...

Green Beans - More freshly harvest green beans are making it into the shares this week.  For best flavor, steam them gently (2-3 minutes) until bring green but still a bit crunchy and serve with butter or olive oil and salt to taste.  
Storage: In the refrigerator. Uses: Cooked When to use: Within 3 days.

Zucchini
Storage: In airtight storage in the refrigerator. Uses: Cooked  When to use: Within 5 days.  

Cucumbers
Storage: In airtight storage in the refrigerator. Uses: Raw  When to use: Within 5 days.  

Sweet Corn - Don't overcook this fresh corn.  It cooks up quickly!  If you find an inch of earworm damage at the tip, that's normal.  If you find any more damage, please let us know and we'll get you a replacement ear.  
Storage: In airtight storage in the refrigerator. Uses: Cooked  When to use: Within 5 days.  

Swiss chard  -  Swiss chard is one of the few cooking greens that grows well in the summer.  Try this week's recipe with Italian spices and chickpeas. 
Storage: In airtight storage in the refrigerator. Separate the roots from the greens before storing. Uses: Cooked  When to use: Within 5 days.  

Green Romaine Lettuce - Romaine loves the summer heat!
Storage: In airtight storage in the refrigerator. Uses: Raw When to use: Within 5 days.  

Parsley -  If you think about parsley as a green, not just an herb, a whole new world will open up!  Parsley pesto is delicious, a is parsley in salads, soups, or just frozen and used to brighten up recipes in the winter months. I wash the leaves and freeze it whole (no prep) in a glass container.  I pull some out, chop it up and add it to soups whenever I need it. 
Storage: In airtight storage in the refrigerator. Uses: Raw or Cooked  When to use: Within 5 days.  

Cippllini Onions OR Walla Walla Onions -  These are two fresh-eating onions that are currently in rotation. The cipollini onions are small, the Walla Walla onions are large - both make wonderful roasted onion dishes or caramelized onions.  
Storage: In airtight storage in the refrigerator. Uses: Raw or Cooked  When to use: Within 5 days.

RECIPES

Italian Swiss chard and Chickpeas
Food52's Best Parlsey Recipes
Roasted Onions (works with all varieties)
 

Freshly harvested green beans are in this week!  In other news, we've been utterly confused by the weather reports (you too?) as we anxiously await some much-needed rain.  The farm is super dry and we need all the rain we can get to take the pressure off irrigating. Quick farm update -- The tomatoes plants are looking wonderful and we expect to start harvesting from them in about 2-3 weeks.  And in the greenhouses, we're seeding our fall brassicas like broccoli and cauliflower.  They're starting their little lives this week and they'll be in your shares in October and November!

THIS WEEK IN THE SHARES...

Green Beans - I'm so excited when the green beans are ready for harvest!  They are so crunchy and sweet even when raw!  But for best flavor, steam them gently (2-3 minutes) until bring green but still a bit crunchy and serve with butter or olive oil and salt to taste.  
Storage: In the refrigerator. Uses: Cooked When to use: Within 3 days.

Zucchini
Storage: In airtight storage in the refrigerator. Uses: Cooked  When to use: Within 5 days.  

Cucumbers
Storage: In airtight storage in the refrigerator. Uses: Raw  When to use: Within 5 days.  

Cipollini Onions - These are a wonderful sweet, milk onion.  Many of us think of onions as the base of most recipes, but they can also be the star!  Try this week's recipe for roasted onions and you'll love it!
Storage: In airtight storage in the refrigerator. Uses: Raw or Cooked  When to use: Within 5 days.  

Red Batavian Lettuce - This is a lettuce variety you won't find in stores since it's not commercially grown.  It is one of my favorites with its crunchy leaf texture and sweetness.  It loves growing in the heat of the summer!  
Storage: In airtight storage in the refrigerator. Uses: Raw When to use: Within 5 days.  

Kohlrabi -  Add to your coleslaw recipes if you have your cabbage left from last week! Also wonderful sliced and sprinkled with sea salt.  Just remember to peel it!
Storage: In airtight storage in the refrigerator. Uses: Raw or Cooked  When to use: Within 5 days.

RECIPES

Quick & Easy Green Beans
Crustless Zucchini Quiche
Simple Roasted Cipollini Onions

Sweet corn is ready for harvest this week!  Do you love sweet corn as much as we do?  Do you know why it's so important to eat only Certified Organic sweet corn? Conventionally-grown sweet corn (even the local stuff) is often GMO and smothered with herbicides like Roundup (glyphosate..the stuff you keep hearing about.)  Organic is important, but especially when it comes to corn. So we grew a lot for you this year! Since it's organic and has not been sprayed, you may find a friendly ear worm in the tip of your corn.  This is a good sign!  There may be a little bit of damage to the tip of the corn where it's been eating, so that can be cut off and the rest is good to go!  We will try our best to sort through the ears before distributing, but I'm sure a few of these guys will get through.  If you don't want to come face to face with an ear worm and you see some discoloration at the tip of the ear, just cut off the last inch of the tip with a large knife and discard.   Let us know what you think of this year's planting! 

THIS WEEK IN THE SHARES...

Sweet Corn - IN ROTATION!  Hopefully we will have enough ears to distribute to everyone this week, but if not this week, then next week!  We have to wait until the corn kernels have fully matured.  This means that each ear on the cornstalk must be inspected to determine if it is large enough and ready to harvest.  If we harvest it too early, the corn is not yet sweet.  Bummer.  Don't overcook your corn!  First remove the husk (and the ear worm if applicable, see above) and then steam or boil for just a few minutes (2-3 minutes).  I find the best way is to boil a pot of water, then drop in the corn and turn the heat off.  They are ready in 3 minutes using this method.  
Storage: In the refrigerator. Uses: Cooked When to use: Within 3 days.

A NOTE ON ZUCCHINI & CUCUMBERS - Wonder why you're receiving them every week?  Once these plants start producing, they don't stop until they're finished.  We get 3-4 weeks of harvests from a healthy cucumber plant and 5-6 weeks of harvests from a healthy zucchini plant.  When this planting is finished, you'll get a break from them, but not until then...  I just wanted you to know why!  Zucchini freezes well if you grate it first and cucumbers store well when pickled.  There are famous stories about home gardeners filling their neighbors' mailboxes with zucchini at the height of the harvest, so don't be shy about sharing the love and passing them along if you can't quite get through your share of them!  Like all things when you eat with the season, I promise you you'll miss them when they're gone!  

Zucchini
Storage: In airtight storage in the refrigerator. Uses: Cooked  When to use: Within 5 days.  

Cucumbers
Storage: In airtight storage in the refrigerator. Uses: Raw  When to use: Within 5 days.  

Swiss chard - So long kale, hello Swiss chard!  The only cooking green that loves the summer heat is Swiss chard!  Try this weeks' recipe.  It's a keeper and the kids love it! If you're new to Swiss chard, please remember that you really do need to cook it.  It's not for eating raw.  
Storage: In airtight storage in the refrigerator. Uses: Cooked  When to use: Within 5 days.  

Scallions - These are so wonderful grilled whole or sliced in salads.  You can use the whole thing up to the top of the greens!  
Storage: In airtight storage in the refrigerator. Uses: Raw or Cooked  When to use: Within 5 days.  

Parsley - Parsley pesto is wonderful drizzled on your grilled veggies.  Also great in salads or smoothies or juiced.  Adds fresh bright flavor when added to soups!
Storage: In airtight storage in the refrigerator. Uses: Cooked or Raw  When to use: Within 5 days.  

Green Cabbage - This sweet cabbage variety is great for coleslaw and salads!
Storage: In airtight storage in the refrigerator. Uses: Cooked or Raw  When to use: Within 5 days. 

RECIPES

Parsley Pesto
French Swiss chard with Pine Nuts and Raisins
Coleslaw with Yogurt Dressing

We harvested all the garlic on Sunday!  Garlic has a funny growing schedule.  We plant it in November, it pops up out of the ground first thing in the spring and it's ready to harvest by July. We usually hang it up to dry in our barn before distributing it to you in the CSA shares, but this year we thought we'd send you a little fresh garlic to try.  We'll dry the rest and send it out in future shares.  See below about storing the garlic...

THIS WEEK IN THE SHARES...

Fresh Garlic - Harvested just days ago, the skin is still fresh, so it's a little harder to peel than you're used to.  You can let it sit out on the counter (at room temperature) to dry, or you can use it fresh now.  The flavor is so bright compared to garlic you find in the stores.  
Storage: On the counter at room temperature. Uses: Raw or Cooked  When to use: Within a month.

Carrots - Freshly harvested, sweet and crisp!
Storage: In airtight storage in the refrigerator. Separate the roots from the greens. Uses: Raw or Cooked  When to use: Within 5 days.  

Cilantro - I can't get enough of this year's cilantro...it tastes like summer!  Try a cilantro salsa verde.  Recipe below...
Storage: In airtight storage in the refrigerator. Uses: Raw or Cooked When to use: Within 5 days.  

Zucchini - This first planting is yielding well.  We harvest zucchini and cucumbers every single day to keep up with the plant's fast production.  
Storage: In airtight storage in the refrigerator. Uses: Cooked  When to use: Within 5 days.  

Cucumbers - Crispy, juicy and sweet!
Storage: In airtight storage in the refrigerator. Uses: Raw  When to use: Within 5 days.  

Green Romaine Lettuce  - A great hot weather loving lettuce!   Crunchy and sweet.  It holds up well with heavier dressings and salad ingredients.  
Storage: In airtight storage in the refrigerator. Uses: Cooked or Raw  When to use: Within 5 days.  

Radicchio - This is an Italian leaf chicory that is packed full of vitamins and nutrients.  It has a bitter and spicy taste, which mellows when it's grilled or roasted. I happen to love the bitter flavor in a salad paired with sharp parmesan cheese, olive oil, lemon juice and salt & pepper.  If you don't love the bitterness, I would encourage you to try the recipe below and grill it!  The bitter flavor disappears and the dressing on top of the grilled wedges is delicious!
Storage: In airtight storage in the refrigerator. Uses: Cooked or Raw  When to use: Within 5 days.  

ITEM IN ROTATION - Specialty Bunching Broccoli - This item is currently in rotation. If you did not receive it last week, you will be receiving it this week or next.
Storage: In airtight storage in the refrigerator. Uses: Cooked When to use: Within 5 days.

RECIPES

Cilantro Garlic Salsa Verde
Zucchini with Cilantro and Cream
Radicchio Salad with Manchego Vinaigrette
Garlicky Bunching Broccoli

QUICK NO-RECIPE IDEAS
Carrot Sticks
Cucumber Sticks
Grilled Zucchini

Happy Fourth of July, friends!  Please remember that deliveries will take place as usual for all members this week. 

Crop update: The fields are looking good!  Plants love the heat, so we expect a lot of growth this week.  We also expect to spend a good deal of our time irrigating.  We use special monitors in the soil which tell us how much water is being held at different depths.  We can tell how quickly the fields are drying out and when each crop needs to be watered.  This constant monitoring takes time, but it has really helped us fine tune our irrigation systems and improve the quality of our crops.  This is especially important with fruit-setting crops like zucchini, cucumbers and tomatoes. Our irritation pumps are running constantly these days! 

THIS WEEK IN THE SHARES...

Fennel -  I happen to love the flavor of fennel, but if you don't - don't despair.  It mellows when cooked.  Try it braised - recipe below.  
Storage: In airtight storage in the refrigerator. Uses: Raw or Cooked  When to use: Within 5 days.  

Zucchini - The very first picking of the season!  While I love zucchini all ways, I still prefer it simply prepared by steaming until tender and serving with butter and salt & pepper.  Also great grilled!
Storage: In airtight storage in the refrigerator. Uses: Cooked  When to use: Within 5 days.  

Cucumbers - Also the first harvest of this crop! Crispy, juicy and sweet!
Storage: In airtight storage in the refrigerator. Uses: Raw  When to use: Within 5 days.  

Red Kale - We are loving icy kale smoothies in this heat!  Kale, frozen fruit, orange juice or coconut water!  
Storage: In airtight storage in the refrigerator. Uses: Cooked or Raw  When to use: Within 5 days.  

Green Romaine Lettuce - Have you ever tried grilling lettuce?  This hearty Romaine is perfect for it.  Recipe below.  Also fabulous in a Caesar salad!  
Storage: In airtight storage in the refrigerator. Uses: Cooked or Raw  When to use: Within 5 days.  

Kohlrabi - We love all the feedback on the kohlrabi!  So glad you love it!  Another week and then it won't be back until the fall.  
Storage: In airtight storage in the refrigerator. Uses: Cooked or Raw  When to use: Within 5 days.  

Napa Cabbage - OR- Radicchio - ITEMS IN ROTATION -- You'll receive whichever item you didn't receive last week!  The Napa is great in summer salads, the radicchio is bitter, but mellows if you cook it.  Also great paired with a sharp cheese and balsamic dressing.  
Storage: In airtight storage in the refrigerator. Uses: Cooked or Raw  When to use: Within 5 days.  

FOR SOME MEMBERS (In rotation, so if you don't receive it this week, it will be coming next week!) -- Specialty Bunching Broccoli - The floret AND the whole stem are edible and delicious.  Just cut off the very base of the stem and stem until tender.  This bunching broccoli is new to our farm crop list this year.  We saw it in the seed catalogues this winter and thought about the possibility of harvesting broccoli in the summer for our members!  We just couldn't not grow it.  The thing is, it has a funny way of growing that requires picking every few days.  New shoots form and mature off the center stalk and it keeps producing as long as we keep picking.  So it's in rotation this week.  Some groups will receive it and others will receive it in a future week. Tell us what you think!  
Storage: In airtight storage in the refrigerator. Uses: Cooked or Raw  When to use: Within 5 days.  

RECIPES

Fennel with Olive Oil and Parmesan
Braised Fennel
Great Caesar Salad
Napa Cabbage Salad with Almonds
Stir Fried Napa Cabbage
Radicchio Salad with Manchego Vinaigrette
Kale with Goat Cheese and Toasted Crumbs

QUICK NO-RECIPE IDEAS
Kohlrabi slices with sea salt
Kale Smoothie
Sliced Cucumbers

The contents of the share may change during the week.  This photo and list is for Tuesday groups only.  We have many items in rotation over the coming weeks.  Thank you!

Summer is here, school is out and your farmers grew you a box of gorgeous vegetables this week!  Now that we're about a month into the growing season, you'll see that the shares are bulking up nicely.  If you're new to the CSA, I have just one word for you....carrots.  Farmer Matt is famous for these carrots, which are buttery and sweet and taste absolutely nothing like any other carrot in the world.  Enjoy the sunshine and all this beautiful produce, friends!  

THIS WEEK IN THE SHARES...

Kohlrabi - This is the green and purple bulb with leaves you'll find in your box.  What to do with it?  Anything!  Just peel it first -- the bulb is the part you eat, although the leaves are perfectly edible too.  After peeling, I often just slice them and sprinkle with sea salt to enjoy raw.  You can braise them (recipe below), slice and grill them (which I've heard is great!), add them to soups or make a slaw.  You can't go wrong..the flavor is juicy and sweet and mild. >>How to prep kohlrabi from the Kitchn
Storage: In airtight storage in the refrigerator. Uses: Cooked or Raw  When to use: Within 5 days.  

Toscano Kale - The perfect, sturdy kale for steaming and tossing with lemon juice, olive oil, fresh pressed garlic and sea salt.  Simple and delicious!  
Storage: In airtight storage in the refrigerator. Uses: Cooked or Raw  When to use: Within 5 days.  

Red Romaine Lettuce - Have you ever tried grilling lettuce?  This hearty Romaine is perfect for it.  Recipe below.  Also fabulous in a Caesar salad!  
Storage: In airtight storage in the refrigerator. Uses: Cooked or Raw  When to use: Within 5 days.  

Golden Beets - We all know about red beets, but these are special.  They are very hard to germinate, so when they do, and we have enough to harvest for you, we're all singing YAY!!!!! Beets are another two-for-one veg because the beet greens are super delicious! Cook them like spinach.  The roots are great roasted or boiled and then sliced in salads or served warm.  You can shave or grate them raw in salads.  So sweet and tender this time of year!  
Storage: In airtight storage in the refrigerator. Separate the roots from the greens first. Uses: Cooked or Raw  When to use: Within 5 days.  

Carrots -  So good, just eat them as-is!  Everyone asks about the tops.  I personally choose to compost them.  You can eat them if you really (really)  want to. 
Storage: In airtight storage in the refrigerator. Separate the greens from the tops. Uses: Raw! or Cooked When to use: Within 5 days.  

Napa Cabbage - This is the perfect cabbage for summer cabbage salads!  Try one of the recipes below.
Storage: In airtight storage in the refrigerator. Uses: Cooked or Raw  When to use: Within 5 days.  

Blueberries - These are a treat!  We buy these blueberries from our friends at Little Buck Organics, a family blueberry farm in New Jersey and put them into the shares for you because #1, we love blueberries and #2, we love you.  So enjoy them!  
Storage: In airtight storage in the refrigerator. Uses: Cooked or Raw  When to use: Within 5 days.  

RECIPES

Braised Kohlrabi
Kohlrabi Slaw with Cilantro, Chile and Lime
Napa Cabbage Salad with Almonds
Stir Fried Napa Cabbage
Kale with Goat Cheese and Toasted Crumbs

QUICK NO-RECIPE IDEAS
Kohlrabi slices with sea salt
Blueberries in a bowl
Carrot sticks!

Summer weather is here!  Our crops are growing well in this heat, but we need to irrigate (farmer talk for watering) or we'll start losing crops.  Our soil is very sandy here on Long Island and it does not hold moisture for more than a few days.  If crops dry out, they will die, so regular irrigating is essential.  During a dry spell, we run our irrigation pumps daily, pumping water from underground wells which tap into an aquifer.  If you wonder where Long Island's water comes from, it's right under your feet!  Think carefully about what you spread on your lawn...it all sinks down and ends up in our drinking (and irrigation) water system!

THIS WEEK IN THE SHARES...

Baby Arugula - Super baby size, tender, melt-in-your-mouth!  Don't cook it at this size.  Wash gently, spin dry and eat!
Storage: In airtight storage in the refrigerator. Uses: Raw in salad  When to use: Within 3 days.  

Escarole - Looks like lettuce, but it's not!  It's escarole, a member of the chicory family and well-loved in Italian cuisine. Quick Tip!  The thicker, outer leaves are best cooked.  The inner, light-colored leaves and white stem are best eaten raw in a salad.  You can get two meals out of these giant heads!  
Storage: In airtight storage in the refrigerator. Uses: Cooked or Raw  When to use: Within 5 days.  

Collards - In the summer, I use all my collards as wraps.  They can be blanched ahead of time and kept in the fridge ready to wrap up all types of yummy fillings!  
Storage: In airtight storage in the refrigerator. Uses: Cooked or Raw  When to use: Within 5 days.  

Red Beets - Beets are another two-for-one veg because the beet greens are super delicious! Cook them like spinach.  The roots are great roasted or boiled and then sliced in salads or served warm.  You can shave or grate them raw in salads.  So sweet and tender this time of year!  
Storage: In airtight storage in the refrigerator. Separate the roots from the greens first. Uses: Cooked or Raw  When to use: Within 5 days.  

Specialty Bunching Broccoli - Three cheers for a new veg!  The floret AND the whole stem are edible and delicious.  Just cut off the very base of the stem and stem until tender.  This bunching broccoli is new to our farm crop list this year.  We saw it in the seed catalogues this winter and thought about the possibility of harvesting broccoli in the summer for our members!  We just couldn't not grow it.  The thing is, it has a funny way of growing that requires picking every few days.  New shoots form and mature off the center stalk and it keeps producing as long as we keep picking.  So it's in rotation this week.  Some groups will receive it and others will receive it in a future week. Tell us what you think!  
Storage: In airtight storage in the refrigerator. Uses: Cooked or Raw  When to use: Within 5 days.  

Garlic Scapes - This is the top of the garlic plant and it's a rare delicacy only harvested during a short window in June.  We remove this part of the plant to encourage the garlic bulbs to thicken up.  You eat the whole scape, but remove the flower bud (the small bulge on the thin end). They can be used in place of garlic in recipes, but they're also delicious cooked in usual ways - like grilled until tender, roasted in the oven until tender, or thrown into the food processor and made into pesto! 
Storage: In airtight storage in the refrigerator. Uses: Cooked or Raw  When to use: Within 5 days. 

RECIPES

Escarole Salad with Parmesan Dressing
Escarole & White Bean Soup
Garlic Scape Pesto
All about Collard Green Wraps
Peanut Chicken Collard Green Wraps
Beet & Quinoa Salad - Uses raw beets & great for picnics!
Roasted Beet Salad with Kale and Almonds

QUICK NO-RECIPE IDEAS
Collard Wraps (see above)
Juice the Beets
Grill the garlic scapes until tender
 

THIS NEWSLETTER IS FOR TUESDAY MEMBERS ONLY.  THE SHARES WILL CHANGE THROUGH THE WEEK AS WE CURRENTLY HAVE MANY ITEMS IN "ROTATION".  THANK YOU!

What a beautiful stretch of weather coming up!  The crops are loving the sunshine and warmth and so are we!  We look forward to welcoming many of you to the farm this coming Saturday for U-Pick strawberries, a farm tour and cooking class!  We're open this Friday for all members and this Saturday for Group B members.  You can find all the details here...

THIS WEEK IN THE SHARES...

Arugula - We're harvesting this planting of arugula at mid-leaf size, large enough to bunch.  I find that the leaf structure at this stage holds up much better in salads and even slightly wilts when combined with warm ingredients.  
Storage: In airtight storage in the refrigerator. Uses: Raw in salad or cooked/wilted When to use: Within 3 days.  

Red Radishes - Radishes are no longer just for salads!  They are delicious roasted, in soup, sliced thinly and drizzled with dressing, eaten raw with butter and salt, in a stir-fry and more...
Storage: In airtight storage in the refrigerator. Separate the roots from the greens. Uses: Raw or cooked. When to use: Within a week.

Mustard Mix - This second planting is close to perfection!  We heard how much you love it!  :) 
Storage: In airtight storage in the refrigerator. Uses: Raw in salad. When to use: Within 5 days.  

Red Boston (Butter) Lettuce - This variety is around for another week or so and then not again until the fall.  It only grows well during the cooler weeks of the season.  
Storage: In airtight storage in the refrigerator. Uses: Raw in a salad. When to use: Within a week

Toscano Kale -  Also known as "dinosaur kale", this variety has sturdy leaves, making it perfect for pasta dishes, soups and stews and kale chips!   
Storage: In airtight storage in the refrigerator. Uses: Raw, Baked (Chips) Cooked (Best in Soups), Steamed, Smoothies or Juiced. When to use: Within a week.

Cilantro - A flavor powerhouse and key ingredient in guacamole and many salsas.  Also wonderful in salads, soups, pesto and more!  Some people love it, others not so much....but it's extremely healthy and I have found that the pesto recipe below pleases most palates, even the ones who claim to not like it.  
Storage: In airtight storage in the refrigerator OR in a glass of water (like a bouquet) in the fridge.  Uses: Raw/Cooked. When to use: Within 5 days.

RECIPES

Roasted Radishes
Cilantro Pesto
Arugula Salad with Olive Oil, Lemon & Parmesan
Grilled Halloumi with Lime & Caper Vinaigrette - I serve this over a bed of cilantro!
Lentil & Arugula Salad

QUICK NO-RECIPE IDEAS
Kale Chips
Cilantro Cocktails or Mocktails!

THIS NEWSLETTER IS FOR TUESDAY MEMBERS ONLY.  THE SHARES WILL CHANGE THROUGH THE WEEK AS WE CURRENTLY HAVE MANY ITEMS IN "ROTATION".  THANK YOU!

We're off to a rainy start with this week's CSA harvest.  More delicious early season greens are coming to the shares, including spinach (melt in your mouth tender) and collards!  We have strawberries ripening in the fields, so please come pick!  We're open this Friday for all members and this Saturday for Group A members.  You can find all the details here...

THIS WEEK IN THE SHARES...

The boxes will be getting fuller and heavier in another week or so as we move into the month of June, the start of our main growing season.  In the meantime, we are harvesting more greens for you this week, including our famous spinach, collards and bok choi!

Spinach - Baby spinach grown to perfection. This is super tender, so it's wonderful for salads.  If you do choose to cook it, it will wilt down in a few seconds.  Don't overcook it!  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw in salad.
When to use: Within 3 days.  

Boston (Butter) Lettuce - This variety is around for another week or so and then not again until the fall.  It only grows well during the cooler weeks of the season.  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw in a salad. When to use: Within a week.

Bok Choi - This Asian green is exceptionally flavorful and it has a great texture.  You can eat the whole thing - leaf and stem.  Wonderful in a stir-fry, braised or even raw in a salad. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked or raw in a salad. When to use: Within a week.

Bunched Red Kale -  A bonus week of this red variety and then we move on to new types through the season.  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw, Baked (Chips) Cooked (Best in Soups), Steamed, Smoothies or Juiced. When to use: Within a week

Collards - The new "it" green, collards have great flavor and hold their texture well when cooked. They are loved in Southern cuisine and can be substituted in most kale recipes.  
Storage: In an airtight (plastic) bag in the refrigerator.  Uses: Cooked. When to use: Within 5 days.

RECIPES

Lemony Collard Greens Pasta 
Shakshuka with Kale & Collard Greens - A one-dish meal!
Kale Slaw - Easy to adapt to any type of kale, even add bok choi!
Simple Braised Baby Bok Choi
Warm Balsamic Kale Salad

QUICK NO-RECIPE IDEAS
Kale Smoothie - kale, banana, frozen berries and liquid of choice (coconut water, juice)
Bok choi crudite - My kids love these with hummus spread on the stems...
Collard wraps - And this, Asian Collard Wraps with Peanut Sauce