Dear CSA Members,

You may have seen the recent news about Cyclospora. We wanted to take a moment to talk about it directly.

Public health experts have been telling people that buying fresh produce directly from local, trusted growers is one of the safest choices you can make right now. And this makes a lot of sense,

Cyclospora is a human parasite, not something that grows on vegetables. The parasite typically gets into food from fecal contamination of water through massive industrial supply chains — agricultural-scale irrigation, shared canals, and centralized processing or packing plants.

Our farm is isolated in southern Vermont where the CDC confirms there are currently no confirmed cases of cyclospora linked to the ongoing national outbreak.

Small family farms like ours are different from the commercial operations tied to these types of outbreaks. We reduce risks by irrigating and washing produce in clean water from underground wells rather than drawing from open, shared agricultural canals. Our water is regularly tested to meet drinking water standards. Everything is picked by hand and washed on-site in our own wash/pack facility, where all wash water runs through an auto-dosed Tsunami sanitizer system (hydrogen peroxide based). And because we're working a few acres, not thousands, we can watch every step of the process closely, which cuts out the cross-contamination risk that comes with scale. Every member of our crew goes through rigorous food-safety training, and we hold CAPS+LGS certification through the Vermont Fruit and Vegetable Growers Association (our state's equivalent of GAP). Matt and I are fastidious about cleanliness on our farm. Not just now, but always.

We believe that growing fresh food is both a privilege and a responsibility. Every member of our team who harvests, washes and packs our produce plays a role in protecting the health of our customers. By practicing excellent hygiene, using clean water, and respecting food safety every day, we honor the trust you placed in our farm.

We strive to handle every customer’s food with the same care and respect we would expect for our own families. We are always open to communication if you have any questions, comments or concerns.

Your farmers,
Maggie & Matt

What's in season this week?

For weekly members, you may be seeing a return of some of last week's favorites, as we try to distribute the much-loved items to both weeks A and B.

Swiss Chard
This green is as pretty as it is good for you. Slice the crunchy stems and give them a head start in the pan since they take a little longer, then add the tender leaves to wilt down at the end. It's fantastic sautéed with garlic and a squeeze of lemon, folded into a frittata, or stirred into white beans and pasta. Storage: Store in an air-tight container in the fridge

Basil
Once the basil is ready you know that summer is really here! Take the whole bunch and make an amazing pesto to serve over pasta!
Storage: Stand the stems in a glass of water on the counter, like a little bouquet — do not refrigerate

Bunched Carrots
Freshly pulled from the ground with their green tops still on, our carrots are so sweet and crunchy! Scrub them (no need to peel when they're this fresh) and eat them raw, roast them whole until they caramelize, or shave them into a bright slaw. You can use the greens in a pesto or garnish, or just discard in the compost.
Storage: Separate the tops from the roots before storing in an airtight bag in the fridge

Zucchini
Peak-season and impossibly versatile. In this heat, they're great on the grill, sliced thin and finished with lemon and a little Parmesan. And yes, when the harvest goes wild, there's always zucchini bread!
Storage: Store in an air-tight container in the fridge

Cucumbers
Cool, crisp, and endlessly refreshing on a hot day. Slice them into a salad with dill and a splash of vinegar, toss them with yogurt and garlic for a quick tzatziki, or just eat them with a little salt straight off the cutting board. For a summer treat, drop a few slices in your water pitcher.
Storage: Store in an air-tight container in the fridge

Batavian Lettuce
Also called summer crisp, and it earns the name — ruffled, loose leaves with a satisfying crunch that holds up better in the heat than most lettuces. It's mild and sweet, so treat it gently with a light vinaigrette.
Storage: Store in an air-tight container in the fridge

Mini Romaine
We LOVE this new mini Romaine variety with a sweet, crunchy heart. And yes, you can safely eat our lettuce. :)
Storage: Store in an air-tight container in the fridge

WILTED VEG?
The summer heat can wilt your greens fast if left out to dehydrate. You can revive almost any wilted green by dunking it in a large bowl of ice cold water. Let it sit for up to 20 minutes, shake off and store in the fridge.

HOW TO STORE YOUR VEG
Leafy greens need to be stored in an air-tight bag or container -- something to keep in the moisture. Plastic produce bags like these work well. I aim for a plastic-free kitchen and love my Vejibags. They're an investment, but last a lifetime.