CSA 2026 - Week #10 (B)
Another beautiful box this week! We're thrilled to introduce new potatoes to your share — tender, thin-skinned, and full of flavor. Tomatoes are coming in well now, so you can expect them in the shares for many weeks to come. So much seasonal goodness ahead - August and September are peak harvest months! Bon appétit!
FRUIT SHARE REMINDER -- If you are a fruit share member and it says "FRUIT" next to your name on the check-in sheet, please take 1 BAG of PEACHES. If you didn't sign up for the fruit, please do not touch the fruit. Thank you!
Warmly,
Maggie & Matt
What's in season this week?
Golden Beets
Sweeter and more delicate than their red cousins, golden beets are one of late summer's lovely treats. Roast them whole in foil until tender, then slip off the skins and toss with olive oil, orange zest, and fresh herbs. They're equally lovely shaved raw into a salad with lettuce and a citrus vinaigrette, where their color glows against the greens. Don't discard the greens — sauté them like chard. NOTICE: Boron deficiency in the field can lead to interior dry decay. It's only cosmetic and can be cut out, not harmful at all. We noticed a bit of this with the ones we cooked up at home, but made the decision to send these out instead of composting the whole field. Just be aware that you may find some of this inside the roots.
Storage: twist off the greens and refrigerate the beets in an airtight container, where they will keep for several weeks. Store the greens separately.
Batavian Lettuce
Bred to stay crisp even as summer lingers, Batavian lettuce gives you the best of both worlds — the crunch of a crisphead with the tenderness of a leaf lettuce. Storage: refrigerate in an airtight container in the crisper drawer and enjoy within a week.
Toscano Kale
Also known as lacinato or dinosaur kale, this deep blue-green variety is more tender than curly kale and stands up beautifully to both raw and cooked preparations. Massage the leaves with olive oil and lemon juice to soften them for a raw salad, or sauté quickly with garlic for a simple side. Storage: refrigerate in an airtight container and use within a week for the best texture.
Sweet Corn
Corn season continues! Storage: keep in the husk in the refrigerator and eat as soon as possible — the sweetness fades day by day.
Red Tomatoes
Here they are, at last — the tomatoes we've all been waiting for. We harvest them as close to ripe as possible, but leave them on the counter until they are a deep red for best flavor. Storage: never refrigerate! Keep at room temperature, stem-side down, out of direct sun, and use within a few days of full ripeness (deep red).
Sungold Cherry Tomatoes
The candy of the tomato world has arrived! Storage: keep at room temperature, out of direct sun; refrigeration dulls their flavor.
Cucumber
The last of this mid-summer planting. Storage: refrigerate in an airtight container and use within a week.
Red Gold Potatoes
A beautiful thin-skinned potato with a golden interior and a natural buttery flavor — no peeling required. Boil whole until fork-tender and toss with butter and herbs, roast halved with olive oil until crisp-edged, or slice thin for a quick potato salad with a mustardy vinaigrette. They're wonderful alongside anything off the grill this time of year. Storage: keep in an airtight container in a cool, dark spot — avoid the refrigerator, which turns the starches gritty.
FRUIT SHARE
*For PAID Fruit Share Members ONLY*
Donut Peaches
Storage: On the counter, not touching, until slightly soft to the touch and fragrant.
Recipes from our Farmhouse Kitchen
New Potato Salad with Mustard Vinaigrette
Roasted Golden Beets with Lentils
Fresh "No Cook" Tomato Sauce
CSA 2026 - Week #9 (A)
The next few weeks bring a rotating cast of new arrivals. Our tomato crop is just beginning to ripen, and as always, it starts slowly — we'll distribute cherry tomatoes and red slicers as they come in, so each day's harvest may look a little different. Once we hit peak season, you can count on tomatoes in your share every week for many weeks to come!
FRUIT SHARE REMINDER -- If you are a fruit share member and it says "FRUIT" next to your name on the check-in sheet, please take 1 BAG of PEACHES. If you didn't sign up for the fruit, please do not touch the fruit. Thank you!
Warmly,
Maggie & Matt
What's in season this week?
Romaine Lettuce
Crisp, sweet romaine, perfect for summer salads. Or halve a head lengthwise, brush with olive oil, and grill cut-side down for 2-3 minutes until lightly charred, then finish with lemon and shaved Parmesan. Storage: refrigerate in an airtight container in the crisper drawer, where it will keep for up to a week.
Basil
Tear it over halved tomatoes with olive oil and flaky salt, blend it into pesto, or tuck whole leaves into sandwiches with sliced cucumbers. A handful stirred into sautéed corn and green beans at the last minute transforms the whole dish. Storage: treat it like a bouquet — stems in a glass of water on the counter.
Sungold Cherry Tomatoes
Here they are — the candy of the tomato world! These little orange globes are famously the sweetest cherry tomato there is, and we'd wager most of yours won't survive the ride home. For the ones that do: halve them with basil, olive oil, and flaky salt; blister them whole in a hot pan and toss with pasta; or skewer and grill them just until they burst. Storage: keep at room temperature, out of the sun — refrigeration dulls their flavor.
Green Beans
Snappy, fresh-picked green beans for the height of summer. Blanch and toss them with olive oil, lemon, and toasted almonds; blister them in a hot skillet until charred and just tender; or serve them cold in a salad with corn, Sungolds, and a mustardy vinaigrette. Storage: refrigerate unwashed in an airtight container and use within a week for the best snap.
Walla Walla Onions
The legendary sweet onion of summer! Walla Wallas are so mild and sugary you can eat them raw— thick slices for burgers and tomato sandwiches, thin rings for salads. They're also spectacular grilled: cut into thick rounds, brush with olive oil, and grill until soft and caramelized. Because of their high water content, they're for eating, not keeping — which suits August perfectly. Storage: unlike storage onions, these are delicate — refrigerate and use within a week or two.
Cucumbers
The season's essential refresher. Slice into ice water with mint, toss with rice vinegar and a pinch of sugar for a rapid pickle, or blend with yogurt and garlic for a chilled soup. With tomatoes, basil, and a little Walla Walla onion, you have the makings of a perfect summer salad — no lettuce required. Storage: refrigerate in the crisper drawer and use within a week.
Sweet Corn
The harvest rolls on! Keep it classic — boiled 3-4 minutes or grilled in the husk, with butter and salt. Or cut the raw kernels straight into salads with green beans and Sungolds, sauté them with onions and basil for a quick skillet side, or stir them into a summer pasta. Storage: keep in the husk in the refrigerator and eat as soon as possible; the sweetness fades day by day.
Mini "Brocci" Broccoli
These slender, tender-stemmed shoots are one of our favorite things to grow — all the flavor of broccoli with none of the tough stalk, and the stems are arguably the best part. They cook in a flash: sauté with garlic and olive oil for 4-5 minutes, or blanch briefly and dress with lemon and parmesan. Everything is edible, stem to floret. Storage: refrigerate in an airtight container and use within a few days for the best flavor.
Recipes from our Farmhouse Kitchen
Oven Baked Walla Walla Onions
Green Bean Salad with Basil & Parmesan
Baby "Brocci" Broccoli with Lemon
CSA 2026 - Week #8 (B)
Hello, friends! We have a beautiful box this week including tender green beans! These beans are all hand-harvested one by one. It's a time consuming harvest, but totally worth it. Don't overcook them, all they need is a gentle steam. Topped simple with butter and salt & pepper, they are divine.
Update from the farm fields! Last week's corn was not up to our quality standards, and we apologize. Corn is one of those difficult crops for us to quality control, as we can't open each and every ear. We do spot checks, but it's clear that many of you received corn with issues. We will be distributing an extra week of corn to make up for it. On a positive note, the planting harvested for this week's boxes is much better! Please be in touch if anything in your box is not up to our high quality standards and we will make it right.
Warmly,
Maggie & Matt
FRUIT SHARE REMINDER -- If you are a fruit share member and it says "FRUIT" next to your name on the check-in sheet, please take 1 BAG of PEACHES. If you didn't sign up for the fruit, please do not touch the fruit. Thank you!
Warmly,
Maggie & Matt
What's in season this week?
Napa Cabbage
This week brings napa cabbage — the tender, sweet, crinkly-leafed member of the cabbage family. Its delicate texture makes it far more versatile than its sturdier cousins: the leaves are wonderful raw in a crunchy salad with a sesame-ginger dressing, essential in a quick homemade kimchi, or sliced into ribbons for a stir-fry where they wilt in seconds. Storage: refrigerate whole in an airtight bag in the crisper drawer, where it will keep for two weeks or more.
Swiss Chard
Those jewel-toned stems are as delicious as they are beautiful. Swiss chard is two vegetables in one: sauté the chopped stems first with garlic and olive oil, then add the leaves, which cook down like spinach in a couple of minutes. Finish with a squeeze of lemon and a shower of parmesan, or fold into a frittata with those red onions for a perfect summer supper. Chard is a nutritional powerhouse — exceptional amounts of vitamins K and A plus magnesium. Storage: refrigerate unwashed in an airtight bag and use within five days.
Red Batavian Lettuce
One of our favorite summer lettuces — Batavians are bred to stay crisp and sweet even in August heat! Storage: refrigerate in an airtight bag in the crisper drawer and enjoy within a week.
Green Beans
Fresh-picked, hand harvested green beans! Blanch them briefly and toss with butter and salt, or olive oil, lemon, and toasted almonds; blister them in a screaming-hot skillet until charred and just tender; or serve them cold in a salad with corn and a mustard vinaigrette. Storage: refrigerate unwashed in a plastic bag and use within 3-5 days.
Carrots
Harvested without tops this week! Sweet summer carrots, crisp and perfect for the season's no-cook meals. Eat them straight from the fridge with hummus, shave them into ribbons for salads, or quick-pickle them with a little vinegar and sugar for sandwiches and bowls. Storage: Refrigerate in a plastic bag for up to two weeks.
Sweet Corn
This weeks brings a new planting! Storage: keep in the husk in the refrigerator and eat as soon as possible; the sweetness fades day by day.
"Red Long of Tropia" Heirloom Onions
These elegant, elongated red onions are milder and sweeter than storage onions. Slice them into thin rings for salads and sandwiches, pickle them in red wine vinegar for a bright pink condiment that improves everything, or halve them lengthwise and grill until soft and caramelized. Storage: fresh onions like these are best refrigerated and used within a couple of weeks.
Zucchini
August is zucchini's moment, and we're leaning in. Grill planks until charred, grate it into fritters, shave it raw into ribbon salads with lemon and parmesan, or sauté with corn and onions for succotash. And when the harvest outpaces you, zucchini bread never fails. Fun fact from the field: at peak season, a zucchini can grow one to two inches per day — which is why we pick every single morning. Storage: refrigerate unwashed in a plastic bag for up to a week.
Cucumber
The essential summer refresher. Slice into ice water with mint on a hot afternoon, toss with rice vinegar and a pinch of sugar for a rapid pickle, or blend with yogurt and garlic for a wonderful dip. Storage: refrigerate in the crisper drawer and use within a week.
Recipes from our Farmhouse Kitchen
Napa Cabbage Salad with Sesame & Almonds
Sunburst Carrot Salad
Simple Garlicky Swiss Chard
The Ultimate Zucchini Bread
Green Beans Gremolata
CSA 2026 - Week #7 (A)
Welcome to our new members this week! This outbreak has made us all look more carefully at our food source. Suddenly those bagged greens at Whole Foods Market and Trader Joe's don't seem like such a great deal. They're private labeled and grown on industrial scale farms thousands of miles away. Eating in this way makes us vulnerable to a food source with questionable growing and food safety practices. It's ALWAYS better to buy food from a farmer you know and trust. Food grown on a farm where we prioritize careful cultivation, nutrient density, and we believe that food safety is integral to every step of our growing process. We're honored to feed you and your family.
Update from the farm fields! The summer crops are really getting going this time of year. Crops like cucumbers and zucchini produce non-stop until the end of their planting cycle. This usually lasts 2-3 weeks each. That's why you'll see these same items in the boxes on repeat for a while. We usually schedule successive plantings with a several week break to give you, and our team, a break! Our field crew has to harvest zucchini and cucumbers daily or they will grow too large to put in the boxes. In our fertile soils, they can grow up to 3 inches per day! Yikes!
Tomatoes, peppers and eggplants are coming along nicely. In our climate (grown outdoors, not under plastic) they ripen early-mid August. I saw a few nearly ripe ones, so it's going to start soon! The sweet corn in the shares this week is sweet and tender, so eat it right away. Did you know that sweet corn is one of the most heavily sprayed vegetable crops if it's not grown organically? Super toxic insecticides are used to kill off these pests. Since organic farms don't use these chemicals, you may find a corn earworm or borer inside. While this is not a huge surprise, please let us know if you get a damaged ear and we will happily refund you.
In other news, Matt has been racing to get the last of the fall carrots and other root crops in the ground this week before the rain. Even though it's only July, we're already planting for October and November.
I hope you're all doing well. Please be in touch with any questions/concerns or you just want to chat with your farmer!
Warmly,
Maggie & Matt
P.S. Fruit Shares begin this week. If you are a fruit share member and it says "FRUIT" next to your name on the check-in sheet, please take 1 PINT of PLUMS. If you didn't sign up for the fruit, please do not touch the fruit. Thank you!
What's in season this week?
Sweetheart Cabbage
This week we're harvesting sweetheart cabbage — the pointed, conical heads that are the tender aristocrats of the cabbage family! This variety is very popular in Europe and its leaves are thinner and sweeter than standard green cabbage. Slice it thin for a delicate slaw, or cut into wedges and sear hard in a cast-iron pan with olive oil until the edges caramelize.
Storage: refrigerate whole in the crisper drawer for up to two weeks; once cut, wrap tightly and use within the week.
Radicchio
Radicchio is a chicory, prized in Italy for its pleasant bitterness. If you pair it with the right ingredients, this bitterness is balanced and lends a fantastic flavor to salads. It's delicious grilled until the edges char and the bitterness mellows into something almost nutty. A drizzle of balsamic afterward is perfection. Radicchio is a great source of vitamin K and antioxidants.
Storage: refrigerate in a plastic bag in the crisper drawer for up to a week.
Zucchini
The zucchini keep coming, and we're not sorry! Grill thick planks until charred and tender, shave raw ribbons into salads with lemon and parmesan, or grate it into fritters with parsley and a little feta. Sautéed with sweet corn and cipollini onions, it becomes the base of a perfect summer succotash. Storage: refrigerate unwashed in a plastic bag for up to a week.
Cucumbers
Cool, crisp, and endlessly refreshing. At over 95% water, cucumbers are summer hydration in vegetable form. I'm loving cucumber water this time of year when the abundance is too much. Fill a pitcher with water, lemon slices and cucumber slices. Keep in the fridge! Storage: refrigerate in the crisper drawer and use within a week.
Parsley
Parsley is so much more than a garnish — this week, let it be the star. Chop a big bunch with garlic, lemon zest, and olive oil for a gremolata to spoon over grilled zucchini and corn, or blend it into a chimichurri for anything off the grill. Tossed by the handful into salads, it acts like a salad green in its own right, bright and peppery. It's also one of the most nutrient-dense herbs we grow — exceptionally rich in vitamins K and C. Storage: In an airtight bag in the fridge.
Kohlrabi
Our favorite sputnik-shaped vegetable is back! Peel away the tough outer skin to reveal the crisp, juicy interior — like a broccoli stem crossed with a mild radish. In this heat, keep it raw: cut into sticks for dipping, dice it into salads, or julienne it with cabbage for a slaw with serious crunch. It's an outstanding source of vitamin C — more per serving than an orange!
Storage: remove any leaves and refrigerate the bulb in the crisper drawer, where it will keep for several weeks.
Cipollini Onions
These small, flat Italian onions are one of the sweetest members of the allium family, and they're built for caramelizing. Roast or pan-glaze them whole with butter and a splash of balsamic until they turn soft, golden, and jammy — an unforgettable side for anything grilled. They're also wonderful skewered whole on kebabs, where their natural sugars char beautifully. A quick tip: blanch them for 30 seconds and the skins slip right off.
Storage: keep in a cool, dry, dark spot with good air circulation — no refrigeration needed. Use within 3 days.
Baby Bok Choi
Tender heads of baby bok choi, perfect for the quickest of summer cooking. Halve them lengthwise and sear cut-side down in a hot pan with garlic and a splash of soy sauce. Also a great addition to a stir-fry dinner!
Storage: refrigerate in a plastic bag in the crisper drawer and use within a few days for the best texture.
Sweet Corn
The sweet corn harvest rolls on, and it's tasting spectacular. Keep it simple — boiled 3-4 minutes or grilled in the husk, with butter and salt. Beyond the cob, cut the kernels off raw for salads (they need no cooking at this sweetness), or sauté them with zucchini and cipollini onions for a summer succotash finished with parsley.
Storage: keep in the husk in the refrigerator and eat as soon as you can — the sweetness fades day by day.
CSA 2026 - Week #6 (B)
If you are a weekly member, feel free to skip this section. We just want to be sure that all of our members receive our note about the outbreak.
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.
Sweet Corn
It's here! The moment we wait for all summer — the first sweet corn of the season! Boil for just 2-3 minutes (or grill in the husk). We'll be having corn in the shares for as long as the season lasts!
Storage: keep in the husk in the refrigerator and eat as soon as possible — the sugars convert to starch quickly, and this corn deserves to be eaten right away.
Basil
The smell of fresh basil is summer through and through, and this week it pairs perfectly with nearly everything in your share. Tear it over sliced cucumbers, blend it into a quick pesto, or tuck whole leaves into sandwiches. A handful of torn basil stirred into sautéed zucchini and corn at the last minute is delish!
Storage: keep it like a bouquet — stems in a glass of water on the counter, out of direct sun. Never refrigerate; the cold turns the leaves black.
Romaine Lettuce
Safe to eat! :) Crisp, sweet romaine perfect for summer salads. The sturdy leaves also make excellent wraps for chicken or grain salads.
Storage: refrigerate in a plastic bag in the crisper drawer, where it will keep for up to a week.
Green Cabbage
A beautiful head of green cabbage — dense, crisp, and endlessly useful in summer. This is slaw season: shredded cabbage with a bright vinaigrette is the perfect companion to anything off the grill, and it only gets better as it sits. Try it thinly sliced with lime, cilantro, and a little mayo for taco night, or sautéed simply with butter and salt for a sweeter, softer side.
Storage: refrigerate whole in the crisper drawer — it will keep for weeks. Once cut, wrap the remainder tightly and use within a week or so.
Kohlrabi
Don't let the sputnik-like appearance intimidate you! Kohlrabi is one of the most refreshing vegetables we grow. Peel away the tough outer skin and you'll find a crisp, juicy interior that tastes like a cross between a broccoli stem and a mild radish. In summer, I think it's best raw: cut into sticks for dipping, or julienned into slaws and salads where it adds an incredible crunch.
Storage: remove any leaves and refrigerate the bulb in the crisper drawer, where it will keep for several weeks.
Carrots
Sweet, crunchy summer carrots are perfect for eating straight from the fridge on a hot day. These are wonderful raw with hummus, shredded into slaws alongside your cabbage and kohlrabi, or quick-pickled with a little vinegar and sugar for sandwiches and grain bowls. If you turn the oven on at all this week, roasted carrots with a drizzle of honey are worth it.
Storage: remove the greens (they pull moisture from the roots) and refrigerate the carrots in a plastic bag for up to two weeks.
Zucchini
Zucchini season is in full swing! This versatile summer squash is super on the grill: slice into planks, brush with olive oil, and grill until tender with good char marks, then finish with torn basil and a squeeze of lemon. It's also lovely sautéed with sweet corn, shaved raw into ribbons for salads, or baked into zucchini bread when the harvest gets ahead of you.
Storage: refrigerate unwashed in a plastic bag for up to a week.
Cucumber
I love cukes sliced in a simple salad with ginger and garlic. They're also super refreshing sliced in your water pitcher along with some lemon.
Storage: refrigerate in the crisper drawer and use within a week.
Recipes from our Farmhouse Kitchen
Classic Cucumber Tzatziki
Kohlrabi & Cabbage Slaw
Simple Sauteed Cabbage
Classic Fresh Pesto
HOW TO: Dry Basil
CSA 2026 - Week #5 (A)
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.
Recipes from our Farmhouse Kitchen
Fresh Basil Pesto
Orzo with Zucchini and Toasted Hazelnuts
Cucumber Salad with Ginger and Garlic
Caramelized Onion & Swiss Chard Quiche
CSA 2026 - Week #4 (B)
Phew! We made it through the heat wave and now we're settling into early summer farming! Greens are still coming in strong, and this week we're delighted to harvest the first of the zucchini, plus gorgeous first-cut cilantro and sweet fennel!
Newbies may want to know when tomatoes are coming....later this summer! Along with peppers, eggplants, sweet corn and much more!
Happy Cooking!
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.
Green Romaine Lettuce
Those tall, sturdy leaves are built for crunch — this is the classic Caesar lettuce for a reason. The outer leaves make great little boats for scooping up chicken or tuna salad, and the crisp hearts are tender and sweet. Not a salad fan? Try it grilled or in a smoothie.
Storage: Store in an air-tight container in the fridge
Red Russian Kale
The most tender of the kales — flat, frilly, blue-green leaves with pretty purple stems. Because it's so delicate, it's the variety I prefer when I want to eat kale raw: slice it thin, add a little olive oil, lemon, avocado, garlic and salt, and give it a good massage until it softens right up. It also cooks up quickly, a perfect simple side dish with garlic & olive oil. *Remember to pull the leaf off the stem first — those stems stay tough. Like the whole kale family, it's a nutrition powerhouse, loaded with vitamins K, A, and C, plus fiber and calcium.
Storage: Store in an air-tight container in the fridge
Cilantro
One of my favorite summer herbs! Don't toss the stems; they're more tender than parsley stems and carry just as much flavor, so chop them right in. I love it showered over tacos, stirred into a pot of beans at the very end, or blitzed into a bright chimichurri or green chutney. Add it off the heat — cooking flattens that fresh flavor.
Storage: Trim the stem ends and stand the bunch in a glass with an inch of water, loosely tented with a bag in the fridge — it'll perk up and last for days!
Fennel
Don't be intimidated by that feathery frond and bulb! Raw, it's crisp and cool with a light licorice note that mellows the longer you cook it. Shave the bulb paper-thin for a salad with orange and olives, or roast it in wedges until it goes soft, sweet, and caramelized... a completely different vegetable, and a total revelation! Save the fronds too; they're a beautiful herb, so snip them over the finished dish like dill. It's gentle on the stomach (fennel's long been used to settle digestion) and brings vitamin C, potassium, and fiber to your plate!
Storage: Store in an air-tight container in the fridge
Zucchini
This is the first harvest of the season of this impossibly versatile veg! When it's this fresh you barely have to cook it — slice it into coins and steam gently served with salt & butter, or grate it and make fritters! They are great sliced thin, charred on the grill, and finished with lemon and a little Parmesan.
Storage: Store in an air-tight container in the fridge
Baby Spinach
This is the last harvest of the summer spinach! We're known for our amazing flavored spinach. It's all about the perfectly balanced soil! No metallic taste, just sweetness! It will cook in just a few minutes, it's so tender. Pile a big handful raw into a salad or smoothie, or wilt it down at the very end of a soup, pasta, or scramble; it barely needs any heat. It cooks down a lot, so use way more than you think you need. And it's as good for you as it tastes: a real standout for vitamin K, vitamin A, and folate, with iron and antioxidants too.
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.
Recipes from our Farmhouse Kitchen
Kale Salad wtih Carrot Ginger Dressing
Cilantro Pesto
Baked Zucchini with Breadcrumbs
How to: Cut up Fennel
Caramelized Fennel & Goat Cheese - A favorite!
CSA 2026 - Week #3 (A)
It's been many years since we've harvested and delivered our shares in such a heat wave! While deliveries will take place as usual, we encourage you to pick up your shares as early as possible. We will be updating this Delivery Status Page through the day, Wednesday-Friday. Please feel free to pick up as soon as it says "delivered" next to your site.
In farm news, it's hot! We started harvesting before 6am, brought the produce straight to the coolers and packed boxes before the sun was high in the sky!
Stay cool and have a very Happy 4th!
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.
Red Beets
Two vegetables in one bunch! The roots are earthy and sweet — roast them whole in foil until a knife slides in, then the skins slip right off, or grate them raw into a slaw with a little lemon and olive oil. The beet greens cook up just like chard (they're cousins), so sauté them with garlic.
Storage: Separate the roots from the greens before storing in an airtight bag in the fridge
Arugula
Pile it raw into salads with shaved Parmesan and a squeeze of lemon, or do my favorite trick: scatter a big handful over a hot pizza or bowl of pasta right as it comes out, so it just barely wilts. It also makes a gorgeous, spicy pesto in place of basil. The leaves are super tender, so wash gently and spin dry.
Storage: Store in an air-tight container in the fridge
Scallions
Use the whole thing — both the crisp white bottoms and green tops! The white ends bring a gentle onion punch when you cook them; the greens are milder and perfect raw, sliced thin over just about anything. My favorite way is to lay them whole on a hot grill or in a super hot pan until they char and go sweet and jammy — delicious!
Storage: Store in an air-tight container in the fridge
Toscano Kale
**Note: Weekly members, you're seeing this delicious kale again this week as we distribute some crops in successive weeks so both A and B members receive them.** Toscano (you might know it as dinosaur or lacinato kale) has those dark, bumpy, blue-green leaves that stay silky instead of tough, and the flavor is deeper and sweeter than curly kale. As a family we go through 2 bunches at each meal! Sauté it with garlic as an easy side (perfect alongside eggs for breakfast), drop it into a Tuscan white bean soup, fold it into a frittata or quiche, or toss it with pasta and sausage. Sliced thin and massaged with a little olive oil and lemon, it makes a salad that actually holds up overnight. Just strip out the tough center rib first. And it earns its reputation: one of the most nutrient-dense greens around, with off-the-charts vitamin K, loads of vitamins A and C, plus fiber and calcium.
Storage: Store in an air-tight container in the fridge
Mini & Large Romaine Lettuce
I love these crunchy Romaine varieties for hot summer salad meals! Try them with a fresh Caesar dressing and protein of your choice!
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.
Recipes from our Farmhouse Kitchen
Grilled Romaine Salad with Roasted Chickpeas
Grilled Romaine Salad with Toasted Breadcrumbs
Grilled Scallions with Lemon
Beet Salad with Goat Cheese & Balsamic (and arugula!)
Super Summer Kale Salad - Make ahead, gets better in the fridge!
CSA 2026 - Week #2 (B)
Welcome to the second week of CSA and the first for our Biweekly B members! In the early season, you can expect lots of leafy greens and early season roots in the shares. We harvest what's at its peak in the fields each week, just what we should be eating seasonally in our climate. Our vegetables are nutrient-dense and packed with flavor and nutrition! Bon appetit!
Here's to a wonderful season of sharing the harvests!
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. Next week you'll see an entirely new selection.
Baby Bok Choi
These little heads of tender stems and dark leaves will be one of the fastest things you'll cook all week. Halve them lengthwise and sear the cut side in a hot pan, or toss whole into a stir-fry in the last two minutes — the stems stay snappy and the leaves wilt down. A splash of soy, a little garlic and ginger, done. It's a cruciferous powerhouse like its cousin kale: a real standout for vitamins A, C, and K, with a good hit of folate and calcium. Great in a brothy noodle bowl too.
Storage: Store in an air-tight container in the fridge
Cilantro
For me, this is one of the best flavors of summer. I love it showered over tacos, stirred into a pot of black beans at the very end, or blitzed into a bright chimichurri or green chutney. Bonus: it's loaded with vitamin K and vitamin A, plus the antioxidants that give it that clean, herbaceous kick.
Storage: Trim the stem ends and stand the bunch in a glass with an inch of water, loosely tented with a bag in the fridge — it'll perk up and last for up to 5 days.
Japanese Salad Turnips
These are delicious eaten raw. They are crunchy and juicy! No need to peel, just wash, slice and sprinkle with flaky salt. The tops can be cooked like spinach. One of my favorite greens! If you prefer to cook them, try them braised (recipe below).
Storage: Separate the roots from the greens before storing in an airtight bag in the fridge
French Breakfast Radishes
These are a sweet and delicate variety of radish. A real early season delicacy!
Storage: Separate the roots from the greens before storing in an airtight bag in the fridge
Baby Spinach
We're known for our amazing flavored spinach. It's all about the perfectly balanced soil! No metallic taste, just sweetness! It will cook in just a few minutes, it's so tender.
Storage: Store in an air-tight container in the fridge
Toscano Kale
Toscano (you might know it as dinosaur or lacinato kale) has those dark, bumpy, blue-green leaves that stay silky instead of tough, and the flavor is deeper and sweeter than curly kale. As a family we go through 2 bunches at each meal! Sauté it with garlic as an easy side (perfect alongside eggs for breakfast), drop it into a Tuscan white bean soup, fold it into a frittata or quiche, or toss it with pasta and sausage. Sliced thin and massaged with a little olive oil and lemon, it makes a salad that actually holds up overnight. Just strip out the tough center rib first. And it earns its reputation: one of the most nutrient-dense greens around, with off-the-charts vitamin K, loads of vitamins A and C, plus fiber and calcium.
Storage: Store in an air-tight container in the fridge
Red Boston Lettuce
Sweet early season lettuce. Do not dress with a heavy dressing! These lettuces deserve just the perfect light vinaigrette. My go-to recipe is below.
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.
CSA Kitchen Notes...
A NOTE ON COOKING YOUR CSA
If you're not a big cook, you may initially feel overwhelmed by the quantity of produce in your share. Remember that a single box is sized to feed 1-2 people for the week if you eat the USDA recommended serving of vegetables each day. (The majority of the population misses this mark by a long shot.) Each week in the newsletter I'll share my favorite farmhouse recipes, and ideas to incorporate more fresh produce in your daily diet.
APPETIZER PLATTERS
Every evening I put together a few treats to snack on while dinner is being made. Our kitchen is the gathering spot at the end of a long day, and I can guess that yours is probably too. Tonight I put out a small bowl of kalamata olives, a bowl of dry roasted pepitas, and sliced salad turnips topped with flakey salt. They were gone in about 5 minutes. Remember that not every vegetable needs to be made into a meal. Sometimes simple is best.
THE MIGHTY SALAD SPINNER
If there is one kitchen item that every CSA member needs to have, it's a salad spinner. I personally own 3 of them and use them constantly. If you remove the inner basket, you can wash your greens in the bowl. It's also a great place to soak wilted greens to bring them back to life. After washing, you'll spin dry your greens, and you can even store your washed greens in the spinner in the fridge. I often wash my salad or cooking greens in the morning so they're ready to go when I get home and start dinner.
This is the one I have. Here's an inexpensive version with good reviews. Go get one. Or two.
Recipes from our Farmhouse Kitchen
Braised Salad Turnips
The best Salad Vinaigrette - A keeper!
French Breakfast Radishes with Butter & Salt - A classic!
Easy Stir-fryed Bok Choi
Cilantro Chimichurri Sauce
Tuscan Kale & White Bean Soup - A favorite!
CSA 2026 - Week #1 (A)
Welcome to the first week of CSA! This week's pick-up is for all weekly and bi-weekly A members. There are 5 items in this week's share -- all beautiful and voluminous, so the boxes are full, but this is not typical of the variety you can expect. It's been a cold spring and last week's hot weather wasn't enough to push a lot of our crops over the finish line to have them ready for this first box. On a typical week we distribute between 8-11 items, and that will be the case coming very soon. Remember that the value of the shares will fluctuate from week to week, but even out in the end. I like to think that these "lighter" early season boxes are a good way to ease into CSA cooking.
Here's to a wonderful season of sharing the harvests!
Maggie & Matt
What's in season this week?
Japanese Salad Turnips
These are meant to be eaten raw. They are crunchy and juicy! No need to peel, just wash, slice and sprinkle with flaky salt. Delicious. The tops can be cooked like spinach. One of my favorite greens!
Storage: Separate the roots from the greens before storing in an airtight bag in the fridge
Red Radishes
You can tell what the weather was like on the farm when you bite into a radish. Spicy? Hot weather. Mild? Cool. These ones are spicy! Perfect if you love that, but if you want to mellow them out, just cook them. I'm sharing a delicious roasted radish recipe below.
Storage: Separate the roots from the greens before storing in an airtight bag in the fridge
Baby or Bunched Spinach
We're known for our amazing flavored spinach. It's all about the perfectly balanced soil! No metallic taste, just sweetness! It will cook in just a few minutes, it's so tender.
Storage: Store in an air-tight container in the fridge
Red Russian Kale
Someone told me recently that kale has fallen out of fashion. Is that a thing? Kale is a powerhouse of nutrition and it's one of the most versatile veggies. As a family we eat 6 bunches a week. Saute it with garlic as an easy side dish (great as a side with eggs for breakfast), throw it in a beautiful Tuscan kale soup, make a kale frittata or quiche, pasta with sausage and kale. Just make sure to remove the tough center rib.
Storage: Store in an air-tight container in the fridge
Boston or Romaine Lettuce
Sweet early season lettuce. Do not dress with a heavy dressing! These lettuces deserve just the perfect light vinaigrette. My go-to recipe is below.
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.
CSA Kitchen Notes...
A NOTE ON COOKING YOUR CSA
If you're not a big cook, you may initially feel overwhelmed by the quantity of produce in your share. Remember that a single box is sized to feed 1-2 people for the week if you eat the USDA recommended serving of vegetables each day. (The majority of the population misses this mark by a long shot.) Each week in the newsletter I'll share my favorite farmhouse recipes, and ideas to incorporate more fresh produce in your daily diet.
APPETIZER PLATTERS
Every evening I put together a few treats to snack on while dinner is being made. Our kitchen is the gathering spot at the end of a long day, and I can guess that yours is probably too. Tonight I put out a small bowl of kalamata olives, a bowl of dry roasted pepitas, and sliced salad turnips topped with flakey salt. They were gone in about 5 minutes. Remember that not every vegetable needs to be made into a meal. Sometimes simple is best.
THE MIGHTY SALAD SPINNER
If there is one kitchen item that every CSA member needs to have, it's a salad spinner. I personally own 3 of them and use them constantly. If you remove the inner basket, you can wash your greens in the bowl. It's also a great place to soak wilted greens to bring them back to life. After washing, you'll spin dry your greens, and you can even store your washed greens in the spinner in the fridge. I often wash my salad or cooking greens in the morning so they're ready to go when I get home and start dinner.
This is the one I have. Here's an inexpensive version with good reviews. Go get one. Or two.
Recipes from our Farmhouse Kitchen
Spinach with Butter & Parmesan
Buttery Roasted Radishes
Pan-fried Turnips Tops with Garlic & Lemon
Thanksgiving 2025
Thank you so much for joining us for our Thanksgiving CSA farm share! Everything in your beautiful box is Certified Organic, and has been grown and harvested with care on our family farm.
We have so much to be grateful for this year, and at the top of that list is you! We have been farming for our Long Island CSA members for 31 years and your membership and trust in us to feed you makes what we do possible.
Wishing you and your family a very Happy & Delicious Thanksgiving! - Maggie & Matt
What's in the box?
Potatoes
Storage: In a cool, dry & dark spot
Carrots
Storage: In an airtight bag/container in the fridge.
Beets
Storage: In an airtight bag/container in the fridge.
Celery Root
Storage: In an airtight bag/container in the fridge.
Rutabaga
Storage: In an airtight bag/container in the fridge.
Green Cabbage
Storage: In the fridge.
Kohlrabi
Storage: In an airtight bag/container in the fridge.
Leeks
Storage: In an airtight bag/container in the fridge.
Sweet Potatoes
Storage: In a cool, dry spot. Not in the fridge.
Butternut Squash
Storage: In a cool, dry spot.
Fresh Cranberries
Storage: In the fridge.
Holiday Recipes
Vegetable Sides
Roasted Beets with Horseradish Creme Fraiche
Cabbage & Kohlrabi Salad with Maple Vinaigrette
Pureed Rutabags with Pan-fried Leeks
The Best Glazed Carrtots
Celery Root & Potato Puree
Cranberry Orange Relish
Desserts
Old Fashioned Apple Crumble
Sweet Potato Pie
CSA 2025 - Week #22 (B)
NOVEMBER 12, 13 & 14
Thank you for joining us this season! We will be sending out a season-end letter and information about our 2026 program before the end of the year. Stay tuned!
A FEW SHARES LEFT! Aren’t ready for the season to end? SIGN UP FOR A THANKSGIVING BOX!
After our regular season ends, we’re offering a one-time Thanksgiving box that you can order for pick-up the week of the holiday. This is not part of our regular season program, it’s an optional add-on. Learn more and reserve your box there.
Have a beautiful week, friends!
-Maggie & Matt
IN THE BOX…
Mini Romanesco Cauliflower
Storage: In an air-tight bag in the fridge.
Toscano Kale
Storage: In an air-tight bag in the fridge.
Savoy Cabbage
Storage: In an air-tight bag in the fridge.
Rutabaga
Storage: In an air-tight bag in the fridge.
Carrots
Storage: In an air-tight bag in the fridge. Separate the roots from the tops before storing.
Red OR Purple Potatoes
Storage: In a cool, dry and DARK spot.
Sweet Potatoes
Storage: On the counter or in a dry, room temperature spot.
Red OR Green Cabbage
Storage: In an air-tight bag in the fridge.
Butternut Winter Squash
Storage: On the counter for up to a 2 weeks. Not for long-term storage.
FRUIT SHARES - Fruit Members Only
(Non-organic/Ecologically-grown) from Champlain Orchards
Spartan. Apples
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If you ever receive an item that is damaged, please let us know right away and we will happily replace it for you.
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