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