JuLY 9, 10 & 11

This week's share includes some specialty crops I wait all year for...like escarole and fennel!  Escarole looks a lot like lettuce, but it's not-- and should not be eaten raw like lettuce (unless you pair it well with a special dressing) because it has a slightly bitter flavor.  Cook it and the bitterness disappears!  Same for the fennel.  I happen to love its licorice-like flavor, but if you don't, just cook it!  Try one of my favorite recipes below. Bon appetit!

Have a beautiful week, friends!
-Maggie & Matt

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Before we get started with the box contents, THIS IS ESCAROLE, NOT LETTUCE!  The lettuce this week is baby Romaines, so it looks totally different.  If you are new to escarole, try cooking it!  Make the classic White Beans and Escarole.  It's quick and so delicious!

IN THE BOX…

Escarole
The biggest head of green frilly leaves in the box. Not lettuce, so don't try to eat it in a regular salad.  The outer leaves really do need to be cooked.  So cook the whole head in a soup or braised with white beans.  You can save some of the inner whiter leaves for a small salad paired with Gruyere cheese, garlic and a dijon vinaigrette.  You need the cheese and dijon to balance out the slightly bitter flavored leaves.
Storage: In an airtight bag in the fridge.
What I'm making: Escarole and White Beans

Parsley - Wednesday
Parsley brings such bright flavor to salads.  Also makes a terrific pesto! 
Storage: In an airtight bag in the fridge.
What I'm making: Parsley & Quinoa Salad

Cilantro - Thursday & Friday
Love the flavor of cilantro in chicken soup or guacamole. Also makes a terrific pesto! 
Storage: In an airtight bag in the fridge.
What I'm making: Cilantro Pesto & Pasta

Fennel
New to fennel?  Try braising it. OR slice it up and freeze it.  Pull out a handful to add to Minestrone soup later in the season.  It's that special ingredient that adds a wonderful rich flavor.
Storage: In an airtight bag in the fridge.  Remove the top stalks before storing.  You can use them to flavor stocks.
What I'm making: Braised Fennel AND a fennel & escarole salad.

Salad Turnips - Wednesday
Enjoy these slice raw with a sprinkle of sea salt, or put them on the grill!  Cook the greens like spinach. I love them alongside my eggs for breakfast.
Storage: In an airtight bag in the fridge. Remove the edible greens from the roots and store separately.  
What I'm making: Herby Grilled Turnips

Red Beets - Thursday & Friday
So sweet!  Try them roasted and then cooled in a salad.
Storage: In an airtight bag in the fridge. Remove the edible greens from the roots and store separately.  
What I'm making: Roasted beet salad with goat cheese.

Baby Romaine Lettuces
This is a variety called "Newham" which has a tight head.  I love the crunch and the cuteness of the small heads.  Just one makes the perfect medium-size salad.  So now you have 2 salads worth!  
Storage: In an airtight bag in the fridge. 
What I'm making: Salad!

Summer Squash - Wednesday
The season is just starting!
Storage: In an airtight bag in the fridge. 
What I'm making: Squash on the grill!

Zucchini
The season is just starting!
Storage: In an airtight bag in the fridge. 
What I'm making: Zucchini fritters

Red Kale
Did you know that kale is one of the most nutrient-dense vegetables, packed with vitamins, nutrients and minerals?!  It's also super versatile. Kale salads, smoothies, pastas, steamed, sauteed, added to soups, I could go on....  So that's why we grow it for you. We want you to be healthy and happy and learn to love what your body loves you to feed it!  Quick note...if you steam kale until tender and then toss with garlic and olive oil, it's a quick and simple side dish filled with nutrition.  This one bunch of kale will cook down to just 2 vegetable portions. We usually cook up at least 2 bunches of kale at a time to feed our family of four one side dish. 
Storage: In an airtight bag in the fridge. 
What I'm making: Steamed and tossed with garlic & olive oil

OUR QUALITY GUARANTEE
If you ever receive an item that is damaged, please let us know right away and we will happily replace it for you. 
info@goldenearthworm.com

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FAVORITE RECIPES

Roasted Beet Salad with Feta
Roast the beets first thing in the morning.  Then let them cool for this delicious salad!

Cilantro Pesto
Delicious on pasta!

Braised Fennel with White Wine
Quick and easy classic

Caramelized Fennel Salad with Goat Cheese
*A Recipe Favorite*

Escarole & White Bean Salad with Fennel and Gruyere

Escarole & White Beans
Uses a whole head of escarole and is perfect for a quick supper!

Herby Salad Turnips
A great way to cook these on your grill!

Parsley & Quinoa Salad with Chickpeas

JuLY 1, 2 & 3

Happy July! On the menu this week... kohlrabi! Most of you are unfamiliar with this wildly popular veg (in Europe) .  It's a member of the cabbage family and it's so delicious and versatile.  Kohlrabi slaw, sliced raw, and even great grilled!  As foodies, we love good food. But as farmers, we want to grow food that is good for you too! Kohlrabi is a powerhouse veg packed with vitamins and nutrients...you just can't get any better. 

Good food, good health, good life! 
 

Here's to a happy and safe Fourth of July holiday!

-Maggie & Matt

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IN THE BOX…

Kohlrabi
It's a funny looking veg, but it might become your new favorite! Simply remove the leaves and peel off the skin with a sharp knife or vegetable peeler. Watch this quick video!
Storage: In an airtight bag in the fridge.
What I'm making: Peeled, sliced and sprinkled with salt OR grilled kohlrabi

Scallions
Also known as spring onions, we love to let them be the star of the show. Scallion pancakes are a favorite.  You can also throw them on the grill!
Storage: In an airtight bag in the fridge.
What I'm making: Scallion Pancakes

Red Beets
These are so sweet!  The skins slip right off after they are cooked. When in doubt, just boil them until knife tender and let cool. Slip off the skins and toss with butter and salt.  Or let cool and slice them in a cold salad.
Storage: In an airtight bag in the fridge.  Remove the greens from the roots before storing!
What I'm making: Simple boiled beets with butter and salt.

Spinach
Our spinach is nothing like what you find in stores. It's sweet and doesn't have that metallic taste.  We carefully balance the potassium and minerals in our soils to ensure that the spinach plants have everything they need to grow strong & delicious!
Storage: In an airtight bag in the fridge.  
What I'm making: Spinach Lasagna

Red & Green Boston Lettuce
Your farmers' FAVORITE lettuce! -- so tender and buttery (also known as "Butter" lettuce).  Point is, don't overpower it with a heavy dressing. 
Storage: In an airtight bag in the fridge. 
What I'm making: Salad EVERY night! 

Collards
This cooking green is traditionally eaten in southern cuisines.  I love it steamed or cooked slowly in a stew. But in the summer, I prefer it as a wrap!
Storage: In an airtight bag in the fridge.
What I'm making: Collard Wraps

OUR QUALITY GUARANTEE
If you ever receive an item that is damaged, please let us know right away and we will happily replace it for you. 
info@goldenearthworm.com

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FAVORITE RECIPES

Scallion Pancakes
You can make this with spinach or with kale.  A great way to use up greens!  

Grilled Kohlrabi
Yes, grilled! A delicious way to enjoy this veg.

Apple & Kohlrabi Slaw
A light and refreshing salad with hazelnuts.  Yum!

Perfect Roasted Beets
Roast your beets and then eat them cold with some greens, sprinkled with feta or chevre and some herbs.

Collard Wraps with Peanut Sauce
Use any filling you'd like...these wraps are delicious and easy to make ahead!

June 24, 25, 26

Farming is challenging enough, but these triple digit temperatures have really pushed us to our limits. Our crew was out harvesting before 6am this morning to try and beat the midday heat.  Everything comes in from the fields and goes immediately into our coolers or dunked in fresh, cold water.  You may notice that your greens wilt in this heat.  Try soaking them in a bowl of cold water.  They can sit in the water for up to 5 minutes to re-hydrate.  And remember to get your produce into the fridge as quickly as possible!  

What's in the shares?  Early season greens are in the shares this week, which is expected at this time of the season.  Everyone wants to know what's coming up in future weeks...zucchini, carrots, beets will all be here in about two weeks.  With Mother Nature as our growing partner, we can't push the season.  We have to savor each moment of year and the bounty that it brings.

Welcome to our bi-weekly "B" members... We’re excited to kick off another amazing growing season! You’ll be eating fresh from our farm fields from June through November, and we can’t wait to share the bounty of each week’s harvest with you. Here’s to a delicious and nourishing season ahead!

🌱 Eating With the Seasons

These early shares are full of greens because that’s what the cool, wet spring has nurtured—and what our bodies are calling for this time of year.

Eating with the seasons means we’re following nature’s rhythm. We’re in tune with what’s growing right now, what tastes best, and what supports our well-being as we move from spring into summer. 

Thank you again for being part of our farm family.

Have a beautiful week, friends!
-Maggie & Matt

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IN THE BOX…

Bok Choi
Time for a stir fry!  Bok choi is an Asian green that is part of the cabbage family.  You can eat the whole thing-- stalk and leaf.  Just cut off the very bottom of the stem where they meet.  
Storage: In an airtight bag in the fridge.
What I'm making: Bok Choi Stir Fry

Arugula
We love this new variety that's a mix between a cultivated and wild arugula. It has great texture and pungeant flavor.
Storage: In an airtight bag in the fridge.
What I'm making (on repeat): Arugula Salad with a simple lemon-garlic vinaigrette and shaved Pecorino cheese. 

Red & Green Boston Lettuce
Your farmers' FAVORITE lettuce! -- so tender and buttery (also known as "Butter" lettuce).  Point is, don't overpower it with a heavy dressing. Use the "Perfect Green Salad" recipe below.
Storage: In an airtight bag in the fridge. 
What I'm making: Salad! With feta and sliced red onion.

Radishes
Of course you can slice these up in salads, but one of the joys of early season radishes is to enjoy them like the French...with a little butter and sprinkled with flaked salt.  Don't love the spice?  Cooking them mellows out the flavor. 
Storage: Remove the roots from the greens.  Store in an airtight bag in the fridge. 
What I'm making: Halved radishes sprinkled with flaked Maldon salt and served with European-style butter and slices of baguette. I'm also loving the radish crostini recipe below.

Toscano Kale
Be sure to remove the stem from your kale before cooking! This is my favorite type of kale for side dishes and for soups. We love kale gently steamed (until tender) and then tossed with olive oil, minced garlic and ume plum vinegar. (Available at most natural food stores.)
Storage: In an airtight bag in the fridge. 
What I'm making: Steamed kale with garlic, olive oil & umi plum vinegar.

Red Leafy Kale
Love Kale Salads?  This tender kale variety is perfect for that.  Massage your dressing into the kale and let it sit a while to further soften the leaves.  Again, remove the stem first (and discard or use in soup/pesto).
Storage: In an airtight bag in the fridge. 
What I'm making: Kale salad!

OUR QUALITY GUARANTEE
If you ever receive an item that is damaged, please let us know right away and we will happily replace it for you. 
info@goldenearthworm.com

STORAGE TIPS

Take 10 minutes the day you come home with your veggies to wash everything before putting it away.  It will make your life SO MUCH EASIER throughout the week as you enjoy your share.

GET TO KNOW (AND LOVE) YOUR SALAD SPINNER
I really don't know how anyone can survive without this essential kitchen tool.  You will be using it all the time!  This one's my favorite, but there are lots of options. (1) Fill it up with cool tap water and dunk and agitate all of your greens separately (arugula, kales, turnip tops).  Change the water when it becomes cloudy.  (2) I usually do 1-2 rinses, then spin the greens dry and store in an airtight bag in the fridge.  Plastic bags work, but I also love cotton Vejibags. The goal is to seal in the moisture.  When greens dehydrate they look floppy and sad.  Usually dunking them in fresh cool water can revive them!

Remove the radish and turnip roots from the greens.  You can just chop them off about 1/2 inch up the stem.  I typically compost the radish tops (not my favorite) and save the turnip tops (definitely my favorite!). Green tops should be washed and stored (as described above).  The roots should be stored in an airtight container separately.

The cilantro is very tender, so I don't recommend washing it until you're ready to eat or cook with it. A great way to store it is "bouquet-style" in a glass of fresh water on the counter or in the fridge.  Change the water daily. 

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FAVORITE RECIPES

Roasted Radish & Pesto Crostini
Thanks to our member Scott for sharing a similar recipe in our Member Forum.  It's a great way to enjoy the radishes & their greens!

Perfect Green Salad & Vinaigrette
The perfect salad every time, for every season.  Step-by-step instructions on the simplest way to wash lettuce and whip up a quick, light dressing.  Our go-to every night of the week!

Bok Choi Stir Fry
I love this recipe -- I typically make it with the bok choi and an added bunch of kale!

Simple Braised Bok Choi
Simple side dish.  Love the tender crunch of the bok choi stems!

-

Kale Chips
Like potato chips...but kale. Seriously delicious with either type of kale in the share this week.  It bakes down a full bunch that you could eat on your own in one sitting.  A good way to use up the kale if you don't have other plans for it.

The (Classic) 101 Cookbooks Tuscan Kale Salad
I've been making this recipe for the better part of my adult life.

Checking on the arugula grown under row cover that acts as a physical barrier to keep insects off the produce.

June 18, 19 & 20

We’re excited to kick off another amazing growing season! You’ll be eating fresh from our farm fields from June through November, and we can’t wait to share the bounty of each week’s harvest with you. Here’s to a delicious and nourishing season ahead!

🌱 Eating With the Seasons
These early shares are full of greens because that’s what the cool, wet spring has nurtured—and what our bodies are calling for this time of year.

Eating with the seasons means we’re following nature’s rhythm. We’re in tune with what’s growing right now, what tastes best, and what supports our well-being as we move from spring into summer. 

Thank you again for being part of our farm family.

Have a beautiful week, friends!
-Maggie & Matt

---

IN THE BOX…

Arugula
We love this new variety that's a mix between a cultivated and wild arugula. It has great texture and pungeant flavor.
Storage: In an airtight bag in the fridge.
What I'm making (on repeat): Arugula Salad with a simple lemon-garlic vinaigrette and shaved Pecorino cheese. 

Cilantro
We love cilantro in guacamole and chicken soup, but it's also great as the star of the show in a marinade for your choice of protein. 
Storage: Bouquet-style in the fridge.
What I'm making: The Halloumi recipe below and a batch of the Marinade.

Toscano Kale
This is my favorite type of kale for side dishes and for soups. We love kale gently steamed (until tender) and then tossed with olive oil, minced garlic and ume plum vinegar. (Available at most natural food stores.)
Storage: In an airtight bag in the fridge. 
What I'm making: Tuscan Kale & White Bean Soup

Red Leafy Kale
Love Kale Salads?  This tender kale variety is perfect for that.  Massage your dressing into the kale and let it sit a while to further soften the leaves. 
Storage: In an airtight bag in the fridge. 
What I'm making: Kale Chips

Romaine Lettuce
Crunchy, sweet heads.  Perfect for Caesar salads and lettuce wraps!  
Storage: In an airtight bag in the fridge. 
What I'm making: Lettuce wraps for egg salad lunch!

Red Radishes
Of course you can slice these up in salads, but one of the joys of early season radishes is to enjoy them like the French...with a little butter and sprinkled with flaked salt.  Don't love the spice?  Roast them!
Storage: Remove the roots from the greens.  Store in an airtight bag in the fridge. 
What I'm making: Halved radishes sprinkled with flaked Maldonsalt and served with European-style butter and slices of baguette.

White Salad Turnips
Juicy and sweet! Best enjoyed raw.  I often serve them alongside the radishes sprinkled with salt.  Also great sliced for dipping in hummus.  Of course, you can always roast them or add to soups.
Storage: Remove the roots from the greens.  Store in an airtight bag in the fridge. 
What I'm making: Sliced raw and sprinkled with salt as an appetizer.

OUR QUALITY GUARANTEE
If you ever receive an item that is damaged, please let us know right away and we will happily replace it for you. 
info@goldenearthworm.com

STORAGE TIPS

Take 10 minutes the day you come home with your veggies to wash everything before putting it away.  It will make your life SO MUCH EASIER throughout the week as you enjoy your share.

GET TO KNOW (AND LOVE) YOUR SALAD SPINNER
I really don't know how anyone can survive without this essential kitchen tool.  You will be using it all the time!  This one's my favorite, but there are lots of options. (1) Fill it up with cool tap water and dunk and agitate all of your greens separately (arugula, kales, turnip tops).  Change the water when it becomes cloudy.  (2) I usually do 1-2 rinses, then spin the greens dry and store in an airtight bag in the fridge.  Plastic bags work, but I also love cotton Vejibags. The goal is to seal in the moisture.  When greens dehydrate they look floppy and sad.  Usually dunking them in fresh cool water can revive them!

Remove the radish and turnip roots from the greens.  You can just chop them off about 1/2 inch up the stem.  I typically compost the radish tops (not my favorite) and save the turnip tops (definitely my favorite!). Green tops should be washed and stored (as described above).  The roots should be stored in an airtight container separately.

The cilantro is very tender, so I don't recommend washing it until you're ready to eat or cook with it. A great way to store it is "bouquet-style" in a glass of fresh water on the counter or in the fridge.  Change the water daily. 

---

FAVORITE RECIPES

Cilantro Line Marinade (for Chicken, Tofu or Fish)
Choose your protein -- This is always lovely and bright!

Perfect Green Salad & Vinaigrette
The perfect salad every time, for every season.  Step-by-step instructions on the simplest way to wash lettuce and whip up a quick, light dressing.  Our go-to every night of the week!

Kale Chips
Like potato chips...but kale. Seriously delicious with either type of kale in the share this week.  It bakes down a full bunch that you could eat on your own in one sitting.  A good way to use up the kale if you don't have other plans for it.

The (Classic) 101 Cookbooks Tuscan Kale Salad
I've been making this recipe for the better part of my adult life.

Halloumi with Lime & Caper Vinaigrette and Cilantro
An early summer favorite when the cilantro comes in! Halloumi is the Greek cheese that you can cook!

VEGETABLE SHARE

Click on an item below for storage tips & recipes.

Red or Green Cabbage
Toscano Kale
Collards - Wed & Thurs
Cauliflower - Fri
Yellow Potatoes
Carrots
Butternut Squash
Rutabaga
Parsley
Leeks

VEGETABLE STORAGE

Store everything in an airtight container in the fridge…except the winter squash and potatoes.

Winter Squash can be stored on the counter in a cool, dry spot for up to a week. (These are not cured and not intended for long-term storage.)

Potatoes should be stored in the fridge OR in a cool, dry and DARK spot. They should not be exposed to light.

THIS IS THE FINAL WEEK OF CSA for the 2024 SEASON.

Make-up deliveries for select groups will be in December. Check your e-mail for details.

THIS IS WEEK “A” and “B” for bi-weekly members!

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*OUR CARROTS ARE NOT PART OF THE RECALL. They are grown on our pristine farm. Just another reason why sourcing your food from local farmers you know and trust is always best.

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Well, friends, 23 weeks of amazing harvests have come and gone. We are now at our final week of deliveries for the 2024 season.

It’s been a spectacular growing season on our new land in Vermont. And as many of you long-time members have noted, you could tell a difference in the quality and productivity of this land. The resulting harvests blew us all away. You will be hearing from me in the coming week with a year-end letter with lots of photos and details of the growing season.

Thank you so much for joining us this season and best wishes to you and your family for a Happy Thanksgiving and holiday season.

With love from the farm,
Maggie & Matt

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WHAT YOUR FARMERS ARE COOKING FOR THANKSGIVING

• Braised Leeks
• Mashed Rutabagas
• Garlic & Parsley Roasted Carrots
• Butternut Squash Pie

VEGETABLE SHARE

Click on an item below for storage tips & recipes.

Green Cabbage
Toscano Kale
Red Kale
Yellow Potatoes
Butternut Squash
Acorn Squash
Hakurai Turnips - Wed
Cauliflower - Wed
Mini Broccoli - Thurs
Watermelon Radish - Thurs

VEGETABLE STORAGE

Store everything in an airtight container in the fridge…except the winter squash and potatoes.

Winter Squash can be stored on the counter in a cool, dry spot for up to a week. (These are not cured and not intended for long-term storage.)

Potatoes should be stored in the fridge OR in a cool, dry and DARK spot. They should not be exposed to light.

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FRUIT SHARE

Keepsake Apples
Keepsake apples are consumed fresh or cooked when ripe and have a sweet, nutty, and spice-filled flavor with sugar cane and molasses nuances.

How to store fruit - Store in the fridge.

THIS IS WEEK “B” for bi-weekly members

The end of the CSA is drawing near. For some, the season ends this week, some next, and some will have a make-up delivery in December if you missed your delivery back at the beginning of July. Please check your inbox for the e-mail that went out on Sunday with your final pick-up details. Every member will have a different final pick-up date! Please e-mail us at the farm with any questions about your pick-up dates and know that if your name is not on the check-in sheet at the site, we did not send a box for you.

Happy Cooking!
Maggie & Matt

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FRUIT SHARE REMINDERS… THIS IS THE FINAL WEEK OF FRUIT SHARES!

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WHAT YOUR FARMERS ARE COOKING

• Roasted Spiced Acorn Squash
• Pasta with Toscano Kale & Parmesan
• Simple Sauteed Cabbage

VEGETABLE SHARE

Click on an item below for storage tips & recipes.

Nicola Potatoes
Butternut Squash
Leeks
Toscano Kale
Carrots
Baby Fennel
Parsley
Savoy Cabbage

VEGETABLE STORAGE

Store everything in an airtight container in the fridge…except the winter squash and potatoes.

Winter Squash can be stored on the counter in a cool, dry spot for up to a week. (These are not cured and not intended for long-term storage.)

Potatoes should be stored in the fridge OR in a cool, dry and DARK spot. They should not be exposed to light.

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FRUIT SHARE

Crimson Gold Apples
A cross between a Yellow Newtown apple and an Esopus Spitzenburg, the Crimson Gold is a rare heirloom variety that features bright and robust flavors that taste equally delicious fresh or cooked.

How to store fruit - Store in the fridge.

THIS IS WEEK “A” for bi-weekly members

What a beautiful fall box this week! Winter Squash, root veggies and hearty greens... perfect for soups, stews and roasts!
Next week is the final week of the Fruit Share.  The end of the Vegetable Share season is also fast approaching.  Please stay tuned for an e-mail from us later in the week with your end date. 

Happy Cooking!
Maggie & Matt

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FRUIT SHARE REMINDERS… ONLY TAKE FRUIT IF IT SAYS “F” Next to your name on the check-in sheet! FRUIT IS NOT INCLUDED IN THE REGULAR VEGETABLE SHARES.

Fruit Share Members may take ONE bag of fruit from the open boxes at the site.

Vegetable Share Only Members DO NOT TAKE FRUIT BAGS.

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WHAT YOUR FARMERS ARE COOKING

• Leek & Butternut Squash Soup
• Stir-fried Kale with Tahini, Chili and Soy
• Crispy Sage-Roasted Nicola Potatoes

VEGETABLE SHARE

Click on an item below for storage tips & recipes.

Baltic Rose Potatoes
Collards
Romanesco Cauliflower - Wed & Fri
Carrots - Wed & Thurs
Red Beets - Fri
Sweet Dumpling Squash
Mini Butternut Squash - Thurs
Leeks
Colored Peppers - Wed & Thurs
Bok Choi
Broccoli
Romaine Lettuce
Red or Green Cabbage - Fri

VEGETABLE STORAGE

Store everything in an airtight container in the fridge…except the winter squash and potatoes.

Winter Squash can be stored on the counter in a cool, dry spot for up to a week. (These are not cured and not intended for long-term storage.)

Potatoes should be stored in the fridge OR in a cool, dry and DARK spot. They should not be exposed to light.

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FRUIT SHARE

Olympic Pears
Large, round, and juicy with a high sugar content, Olympic pears have a dark brown russet skin and can weigh up to a pound. They are crisp and sweet!

How to store fruit - Store in the fridge.

THIS IS WEEK “B” for bi-weekly members

The farm is a bit chaotic these days, as we carefully study the forecasts and brace for the first frosts. Our peppers and tomatoes managed to survive the first frosty nights, but finally succumbed on Monday. The peppers in the shares this week were harvested on Sunday.

Now we race to get the root crops in from the fields before we get hit with the first hard frost, which could happen at any time…although probably not this week! It’s going to feel more like late summer at the end of the week. Strange.

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FRUIT SHARE REMINDERS… ONLY TAKE FRUIT IF IT SAYS “F” Next to your name on the check-in sheet! FRUIT IS NOT INCLUDED IN THE REGULAR VEGETABLE SHARES.

Fruit Share Members may take ONE bag of fruit from the open boxes at the site.

Vegetable Share Only Members DO NOT TAKE FRUIT BAGS.

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WHAT YOUR FARMERS ARE COOKING

• Perfect Roasted Potatoes
• Southern-style Collards
• Braised Leeks with Parmesan

VEGETABLE SHARE

Click on an item below for storage tips & recipes.

Japanese Salad Turnips
Toscano Kale
Green Cabbage - Wed & Thurs
Broccoli
Parsley
Green Boston Lettuce
Cauliflower - Wed & Thurs
Romanesco Cauliflower - Thurs
Acorn Squash
Butternut Squash
Colored Peppers - Fri
Bok Choi - Fri
Cherry Tomatoes - Wed

VEGETABLE STORAGE

Store everything in an airtight container in the fridge…except the tomatoes and the winter squash.

The Tomatoes should remain on the counter and enjoyed when fully deep yellow/orange.

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FRUIT SHARE

Esopus Spitzenburg
The flavour is truly aromatic and matches the complexity of the English aromatic apples.  The flesh is a buttery dense yellow, and there is a rich sharpness which is often characteristic of high quality dessert apples.  Eating a Spitzenberg is a thoroughly enjoyable experience. 

How to store fruit - Store in the fridge.

THIS IS WEEK “A” for bi-weekly members

Bring on the brassicas! This family of vegetables is the star of the fall...turnips, kale, cabbage, broccoli, cauliflower.  All part of the same plant family!  Of course the winter squash is also coming in strong and these are the last of the cherry tomatoes.

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FRUIT SHARE REMINDERS… ONLY TAKE FRUIT IF IT SAYS “F” Next to your name on the check-in sheet! FRUIT IS NOT INCLUDED IN THE REGULAR VEGETABLE SHARES.

Fruit Share Members may take ONE bag of fruit from the open boxes at the site.

Vegetable Share Only Members DO NOT TAKE FRUIT BAGS.

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WHAT YOUR FARMERS ARE COOKING

• Stuffed Acorn Squash
• Simple Homemade Sauerkraut
• Braised Japanese Salad Turnips

Baby French Breakfast Radishes in the fields…

VEGETABLE SHARE

Click on an item below for storage tips & recipes.

Arugula
Romaine Lettuces
Boston Lettuce - Thurs
Red Russian Kale - Wed
Cauliflower
Broccoli
Broccolini - Fri
French Breakfast Radishes
Baby Bok Choi - Wed
Sweet Dumpling Winter Squash
Cherry Tomatoes
Red Tomatoes - Wed/Thurs

VEGETABLE STORAGE

Store everything in an airtight container in the fridge…except the tomatoes and the winter squash.

The Tomatoes should remain on the counter and enjoyed when fully deep red (or yellow for the cherries). Don’t refrigerate tomatoes or they will lose all their flavor.

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FRUIT SHARE

Macoun Apples
The Macoun apple boasts a crunchy texture, a sweet-tart taste, and a creamy white flesh. Its firmness and juiciness make it ideal for eating fresh, while its flavor profile shines in various culinary applications, from salads and baking to sauces and cider.

How to store fruit - Store in the fridge.

THIS IS WEEK “B” for bi-weekly members

A frost is predicted for mid-week, so enjoy the tender greens and lettuces while you can! Frost makes most of our other greens, like kales, bok choi and broccoli sweeter, so that’s a plus!

Our final week of CSA delivery is the week before Thanksgiving, however, there is a make-up delivery for Wednesday and Thursday groups the following week, on December 4th and 5th. Stay tuned for more details on this and on our a la carte Winter CSA boxes that we will have available to order for select dates through the winter months.

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FRUIT SHARE REMINDERS… ONLY TAKE FRUIT IF IT SAYS “F” Next to your name on the check-in sheet! FRUIT IS NOT INCLUDED IN THE REGULAR VEGETABLE SHARES.

Fruit Share Members may take ONE bag of fruit from the open boxes at the site.

Vegetable Share Only Members DO NOT TAKE FRUIT BAGS.

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WHAT YOUR FARMERS ARE COOKING

• Roasted Cauliflower & Cheddar Soup
• Roasted Sweet Dumpling Squash with Tahini Sauce
• Simple Stir Fried Bok Choi

VEGETABLE SHARE

Click on an item below for storage tips & recipes.

Arugula - Wed & Thurs
Parsley
Cauliflower
Broccoli - Fri
Mustard Greens
Acorn Squash
Colored Peppers - Wed & Thurs
Zucchini OR Summer Squash
Cherry Tomatoes
Red Tomatoes
Purple Radishes - Thurs & Fri

VEGETABLE STORAGE

Store everything in an airtight container in the fridge…except the tomatoes and the acorn squash.

The Tomatoes should remain on the counter and enjoyed when fully deep red (or yellow for the cherries). Don’t refrigerate tomatoes or they will lose all their flavor.

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FRUIT SHARE

Hudson Golden Gem Apple
The apple that tastes like a pear! Great for fresh eating.

How to store fruit - Store in the fridge.

THIS IS WEEK “A” for bi-weekly members

Fall crops are starting to roll in here on the farm.  This week we have the most beautiful cauliflower and the first round of acorn winter squash. 

A few notes on the crops... (1) We are getting to the very end of our tomato season, so you may notice a few more imperfections on the fruit as the plants wane. If you find a small rot spot, please just cut it out and enjoy the rest.  We will not have many more to replace them with in the coming weeks.  It's been a wonderful long season of tomatoes, so we're sending out the very last we can find on the plants. (2) Please be sure to wash the arugula gently - submerge in a bowl of water, carefully agitate and spin dry right away.  (3) The acorn squash are not meant to be stored for long.  You can keep them on the counter in a cool spot, but cook within a few days.

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FRUIT SHARE REMINDERS… ONLY TAKE FRUIT IF IT SAYS “F” Next to your name on the check-in sheet! FRUIT IS NOT INCLUDED IN THE REGULAR VEGETABLE SHARES.

Fruit Share Members may take ONE bag of fruit from the open boxes at the site.

Vegetable Share Only Members DO NOT TAKE FRUIT BAGS.

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WHAT YOUR FARMERS ARE COOKING

• Cauliflower & Chickpeas with a Mustard Vinaigrette
• Apple Pecan Arugula Salad
• Perfect Roasted Acorn Squash

VEGETABLE SHARE

Click on an item below for storage tips & recipes.

Watermelon (seedless)
Mini Broccoli - Wed
Basil - Wed
Cauliflower OR Batavian Lettuce
French Breakfast Radishes
Colored Peppers
Green Beans
Zucchini OR Summer Squash
Cherry Tomatoes
Red Tomatoes
Arugula - Fri

VEGETABLE STORAGE

Store everything in an airtight container in the fridge…except the tomatoes!

The Tomatoes should remain on the counter and enjoyed when fully deep red (or yellow for the cherries). Don’t refrigerate tomatoes or they will lose all their flavor.

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FRUIT SHARE

Potomac Pears
Sweet, juicy and buttery texture. Great for fresh eating.

How to store fruit - Store in the fridge.

THIS IS WEEK “B” for bi-weekly members

Oh boy, another great box this week.  This may be the last week of fruiting crops, as the evenings get cooler, but what an incredible run of tomatoes, peppers and even melons we've had. It's October!

Happy cooking, friends!

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FRUIT SHARE REMINDERS… ONLY TAKE FRUIT IF IT SAYS “F” Next to your name on the check-in sheet! FRUIT IS NOT INCLUDED IN THE REGULAR VEGETABLE SHARES.

Fruit Share Members may take ONE bag of fruit from the open boxes at the site.

Vegetable Share Only Members DO NOT TAKE FRUIT BAGS.

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WHAT YOUR FARMERS ARE COOKING

• Buttered Radishes with Poached Egg
• Miso Chicken and Green Bean Stir-fry
• Roasted Tomato Soup