Happy Fall!  We're excited for this week's acorn squash...the first winter squash of the season!  It cooks up really easily - see instructions below.

This week's harvest

Acorn Squash
The acorns are the first of the winter squash that's ready to harvest.  You can roast them whole, yes, whole, sitting on a pan in the oven.  When they're tender, just cut open and scoop out the seeds. I like to serve the flesh mashed with butter and salt & pepper.  The perfect taste of fall!
Storage: On the counter
Uses: Cooked
When to use: Within 5 days

Lettuce
Storage: In an airtight container in the fridge
Uses: Raw
When to use: Within 5 days

Swiss Chard
Storage: In an airtight container in the fridge.
Uses: Cooked
When to use: Within 5 days

Cilantro
Storage: In an airtight container in the fridge.
Uses: Raw
When to use: Within 3 days

Long Green Peppers
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 5 days

Blue Potatoes
Storage: In an airtight container in the fridge.
Uses: Cooked
When to use: Within 5 days

BRIERMERE FARM FRUIT SHARE - Mixed Apples - Gala, Cortland & Gingergold

Recipes!

Simple Roast Acorn Squash
Cilantro Chimichurri Sauce
Swiss Chard & Chickpea Soup

We have a wonderful fall harvest for you this week!  Leeks and our new favorite Esmee Arugula is on the menu!  Bon appetit!

This week's harvest

Leeks
These beautiful leeks were seeded back at the end of March....nearly 6 months from seed to harvest! They are such a wonderful fall crop, adding delicious flavor to soups or enjoyed braised on their won.
Storage: In an airtight container in the fridge
Uses: Cooked
When to use: Within 5 days

Parsley
Storage: In an airtight container in the fridge
Uses: Raw/Cooked
When to use: Within 5 fays

Esmee Arugula (unwashed)
Many thanks to Farmer Galen for selecting this special arugula variety.  It has a wonderful leaf texture and flavor - very different from other arugula varieties.  We did not wash it prior to bagging to retain its freshness.  Please wash gently before serving.
Storage: In an airtight container in the fridge
Uses: Raw
When to use: Within 3 days

Napa Cabbage OR Bunching Broccoli
ITEMS IN ROTATION
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 3 days

Radishes
Storage: In an airtight container in the fridge. Separate the roots from the leaves.
Uses: Raw/Cooked
When to use: Within 5 days

Carrots
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 5 days

Eggplant
Storage: In an airtight container in the fridge.
Uses: Cooked
When to use: Within 5 days

BRIERMERE FARM FRUIT SHARE - Harvest Selection by the Fruit Farmer

Recipes!

Tender Braised Leeks
Eggplant "Meatballs" (vegetarian)
Carrot and Leek Soup
Sicilian Caponata

We hope you all enjoyed your Labor Day weekend! A huge THANK YOU to Farmer Matt & our amazing crew who labor every day to grow the food that nourishes us all! Each item that "appears" in your box is grown with love, care and a tremendous amount of labor to get it from seed to your table.

This week's harvest

Red Tomatoes
Storage: On the counter (NOT IN THE FRIDGE).  They are ripe when fully red.
Uses: Raw or Cooked
When to use: Within 3 days

Long Green Peppers
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 5 days
What I'm making: Peppers, Onions & Sausage

Basil
Storage: In an airtight container in the fridge OR "bouquet-style" in a glass of water on the counter for up to 1 day.
Uses: Raw
When to use: Within 3 days (1 day if stored bouquet-style)
What I'm making: Pesto

Green Beans
Storage: In an airtight container in the fridge.
Uses: Cooked
When to use: Within 3 days
What I'm making: Steamed Beans with Butter and Salt

Red Kale
This is the tender variety that is wonderful raw in kale salads!
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 3 days
What I'm making: Kale Salad

Red Beets
The beet greens are a wonderful bonus item, so don't toss them!  Cook them like spinach - best gently sauteed or steamed and served with salt & butter.
Storage: In an airtight container in the fridge. Separate the roots from the leaves.
Uses: Raw/Cooked
When to use: Within 5 days
What I'm making: Roasted Beet Salad and Sauteed Beet Greens

Red Leaf Lettuce
Storage: In an airtight container in the fridge.
Uses: Raw
When to use: Within 3 days
What I'm making: Salad!

BRIERMERE FARM FRUIT SHARE - Harvest Selection by the Fruit Farmer

Recipes!

Sauteed Beet Greens
Roasted Green Beans with Beets, Feta & Walnuts
Sheet Pan Sausages, Peppers & Tomatoes

Welcome to September!  We're excited to put August behind us and start dreaming about fall harvests!  We have a pretty good box this week for everyone. We've supplemented with some very special Shishito Peppers from a friend's Certified Organic farm in the Hudson Valley.  Please see below for important cooking instructions!  And see my note on the VERY tender baby arugula.  You should eat that the first day you get it!  It will melt in your mouth.

This week's harvest

Red Tomatoes
If you see some cracks in the tomatoes, I'm afraid that that's due to the rain last week.  We hate to dump them in the compost, so if the fruit looks to be in otherwise good shape, we are sending out some that may have slight cracks.  Please just cut out it out and laugh at the irony.  First no rain, then rain and cracked tomatoes.  You can't win in farming! 
Storage: On the counter (NOT IN THE FRIDGE).  They are ripe when fully red.
Uses: Raw or Cooked
When to use: Within 3 days

Shishito Peppers
From our friends at Hepworth Farms.  These are special peppers- not spicy, but once in a while you may get a slightly hot one! THEY MUST BE GRILLED OR SAUTEED (OR BROILED) and are EATEN WHOLE.  Sorry for the caps, but if you don't prepare these properly, they're not very good.  Grill is easiest. Just wash and toss with olive oil.  Grill until they are blistered and browned on the skin.  Then sprinkle with salt (Maldon salt flakes are my favorite) and eat the whole thing (seeds and all) up to the stem. They are addictive, enjoy!
Storage: In the fridge.
Uses: Grilled whole
When to use: Within 5 days
What I'm making: Grilled Peppers!

Arugula
We harvested this by hand because it is so tender.  Wash very gently, spin dry and enjoy RIGHT AWAY!
Storage: In an airtight container in the fridge.
Uses: Raw
When to use: Within 1 day
What I'm making: Arugula Salad!

Green Beans
Storage: In an airtight container in the fridge.
Uses: Cooked
When to use: Within 3 days
What I'm making: Steamed Beans with Butter and Salt

Cilantro
Storage: In an airtight container in the fridge.
Uses: Raw
When to use: Within 3 days
What I'm making: Salsa!

Radishes
Storage: In an airtight container in the fridge. Separate the roots from the leaves.
Uses: Raw/Cooked
When to use: Within 5 days
What I'm making: Sliced radishes with butter & salt

Fennel
Storage: In an airtight container in the fridge.
Uses: Raw
When to use: Within 5 days
What I'm making: Braised Fennel

Cabbage
Storage: In an airtight container in the fridge.
Uses: Raw
When to use: Within 5 days
What I'm making: Cabbage Soup

BRIERMERE FARM FRUIT SHARE - Yellow Peaches & Nectarines
FRUIT STORAGE: Remove peaches from bag and ripen on the counter, not touching.  Apples are picked ripe and ready to eat.
Store all ripe fruit in the fridge.

Recipes!

Blistered Shishito Peppers (an indoor alternative to just throwing them on the grill!)
Roasted Fennel with Parmesan
Simple Cabbage Soup
Mama Calla's BEST Roasted Tomato Cilantro Salsa

Farmer Matt and I took a round-trip ride to Vermont on Sunday to pick up some produce from our friend's Certified Organic Farm to supplement this week's shares.  We're still dealing with the effects of the drought on our harvesting schedule, so we decided to bring in a few items to round out the boxes.  The carrots and kale are from Evan and his family at Harlow Farm in southern VT.  They're grown using the same organic methods as we use here on our farm...  Coming up in the next few weeks we're expecting to harvest arugula, fennel, tomatoes, peppers and even winter squash in early Sept!

This week's harvest

Red Tomatoes
Storage: On the counter (NOT IN THE FRIDGE)
Uses: Raw or Cooked
When to use: Within 3 days
What I'm making: Tomato Salad with cucumbers and onions

Sungold Cherry Tomatoes
Storage: On the counter (NOT IN THE FRIDGE)
Uses: Raw or Cooked
When to use: Within 3 days

Carrots
From our friends at Harlow Farm.  Sweet and crunchy!
Storage: In the fridge.
Uses: Raw
When to use: Within 5 days
What I'm making: Sliced for a snack

Kale
From our friends at Harlow Farm.
Storage: In the fridge.
Uses: Raw
When to use: Within 5 days
What I'm making: Sliced for a snack

New Potatoes - Red or Yellow
Storage: In the fridge is best OR in a cool, dark spot. Keep out of the light.
Uses: Cooked
When to use: Within 5 days
What I'm making: Oven Roasted Garlic Potatoes

BRIERMERE FARM FRUIT SHARE - Yellow Peaches & Apples
FRUIT STORAGE: Remove peaches from bag and ripen on the counter, not touching.  Apples are picked ripe and ready to eat.
Store all ripe fruit in the fridge.

Recipes

Garlicky Kale Salad with Lemon & Pecorino
Tomato Potato Gratin
Kale & Pineapple Smoothie - Substitute any fruits!  So delish!

RAIN!  Sunday's much-needed rain soaked the fields and reset our plans to move forward with field tillage and fall plantings.  Farmer Matt will seed arugula, salad turnips, radishes, beets and bok choi before the end of the week!

This week's harvest

Mini Football Watermelon
This is the year of the Watermelon!  Our crop is doing brilliantly in this hot weather! Please KEEP IN THE FRIDGE!
Storage: In the fridge.
Uses: Raw
When to use: Within 5 days
What I'm making: Sliced for a snack

New Potatoes - Red or Yellow
Storage: In the fridge is best OR in a cool, dark spot. Keep out of the light.
Uses: Cooked
When to use: Within 5 days
What I'm making: Oven Roasted Garlic Potatoes

Red Tomatoes
Storage: On the counter (NOT IN THE FRIDGE)
Uses: Raw or Cooked
When to use: Within 3 days
What I'm making: Tomato Salad

Sungold Cherry Tomatoes
Storage: On the counter (NOT IN THE FRIDGE)
Uses: Raw or Cooked
When to use: Within 3 days

BRIERMERE FARM FRUIT SHARE - Yellow Peaches & Zestar Apple
FRUIT STORAGE: Remove peaches from bag and ripen on the counter, not touching.  Apples are picked ripe and ready to eat.
Store all ripe fruit in the fridge.

Recipes!

No Cook Tomato Sauce
Fresh Corn & Tomato Salad
Ina Garten's Fabulous Potato Salad

Since early June I've been reporting on how dry it's been here on the farm (the driest in our 25-year farming history) and now it's catching up with us in a lackluster few weeks of harvest.  Back in June and July we missed planting some of our August crops like cabbage and swiss chard (that failed terribly in the greenhouse), due in large part to being so busy irrigating our crops to keep them alive. Irrigating takes a tremendous amount of time and coordination - watering acres of crops with custom set-ups to suit each crop's unique needs.  Boom cannons for the corn, a 130-foot boom wheel for the potatoes, sweet potatoes and leeks, drip irrigation buried underneath plastic groundcover for all the tomatoes, peppers and fruiting crops, and miles of aluminum piping running from our diesel engine pumps out to the fields.  Farmer Matt calculated that we use over 1 million gallons of water to irrigate our farm in a typical dry week.  And that's just enough to keep the crops alive.  Within a day or two after watering, the soil is as dry as dust again, thanks to our sandy Long Island soils.

Storm Isaias brought us no rain and spared us major damage last week, but many of our crops were whipped by the wind and have suffered because of it.  The wind snapped off the top of all the cherry tomato plants, which is so sad, because they were gorgeous!  (See picture above taken before the storm.) But they're growing back!  Plants are resilient and so are we!

As is the story with CSA, your membership entitles you to a share of the harvest, and when the weather puts a strain on us, we all feel the effects in the weekly bounty.  This is what's happening right now.  On a positive note, our crops that are coming along are beautiful.  We're starting to distribute more tomatoes to members this week as they ripen.  Eggplants, peppers, fennel, the next planting of green beans, cucumbers and zucchini...all on the way!  And let's not forget this stellar year of watermelons!  This week we have my favorite...orange watermelon!  Enjoy, friends!

- Maggie, Farmer Matt, Kelly & The Crew  

Notes from the fields

See above!  It's still DRY, HOT and Farmer Matt is starting to prep land to get our fall crops seeded and planted.  He's hoping to get the carrots seeded in the next few days, plus arugula and lots more!

This week's harvest

Orange Watermelon
This is the year of the Watermelon!  Our crop is doing brilliantly in this hot weather! Please KEEP IN THE FRIDGE!
Storage: In the fridge.
Uses: Raw
When to use: Within 5 days
What I'm making: Sliced for a snack

New Potatoes
Storage: In the fridge is best OR in a cool, dark spot. Keep out of the light.
Uses: Cooked
When to use: Within 5 days
What I'm making: Oven Roasted Garlic Potatoes

Garlic
Storage: In a cool spot on the counter.
Uses: Raw/Cooked
When to use: Within 5 days
What I'm making: Garlic Roasted Potatoes

ITEMS IN ROTATION
As our crops start to produce, we will be distributing the following items to members on different days of the week.  We are keeping careful records of who gets what to ensure that all members receive the same variety and quantity by the end of the season. 

Eggplant
Storage: In an airtight container in the fridge.
Uses: Cooked
When to use: Within 5 days
What I'm making: Roasted Slices on the grill

Red Tomatoes
Storage: On the counter (NOT IN THE FRIDGE)
Uses: Raw or Cooked
When to use: Within 3 days
What I'm making: Tomato Salad

Sungold Cherry Tomatoes
Storage: On the counter (NOT IN THE FRIDGE)
Uses: Raw or Cooked
When to use: Within 3 days
What I'm making: I'll eat them like candy!

BRIERMERE FARM FRUIT SHARE - White & Yellow Peaches

Recipes!

Garlic Roasted Potatoes
31 Watermelon Recipes from Epicurious

While last week may have been underwhelming, this week is nothing but overwhelming in abundance and beauty!  Our mid-summer crops are here in all their glory!  Watermelons, corn, green beans, oh my!

Notes from the fields

In anticipation of the upcoming storm, our team harvested nearly all of the watermelons in our first planting - nearly 17,000 pounds in one day!  WATCH THIS VIDEO of the harvest!  This means that we have not just one, but two watermelons for each Veg Share member this week!  Yes, watermelons are included in the Veg Share!

This week's harvest

Watermelon
This is the year of the Watermelon!  Our crop is doing brilliantly in this hot weather! Enjoy two this week!  Please KEEP IN THE FRIDGE!
Storage: In the fridge.
Uses: Raw
When to use: Within 5 days
What I'm making: Sliced for a snack

Green Beans
Storage: In an airtight container in the fridge
Uses: Cooked
When to use: Within 5 days
What I'm making: Steamed and served with butter and salt & pepper

Sweet Corn
Storage: In the fridge
Uses: Cooked
When to use: Within 2 days
What I'm making: Corn on the Cob

Sugarloaf Chicory
This is a thin, cone-shaped head.  Remove all of the outer dark green leaves.  Those become tough in the summer heat.  The inner light leaves have a very mildly bitter flavor.  It pairs well with a lemon juice & olive oil dressing and some sharp Pecorino cheese and crushed garlic. 
Storage: In an airtight container in the fridge
Uses: Raw
When to use: Within 5 days
What I'm making: Salad as above.

Batavian Lettuce
Storage: In an airtight container in the fridge
Uses: Raw
When to use: Within 5 days
What I'm making: Salad!

Eggplant- 1 piece
Storage: In an airtight container in the fridge.
Uses: Cooked
When to use: Within 5 days
What I'm making: Roasted Dip

IN ROTATION - Sungold Cherry Tomatoes
If you don't receive tomatoes this week, you will next week!  The plants are just starting to produce, so they are trickling in and we are picking them as quickly as they ripen!
Storage: On the counter (NOT IN THE FRIDGE)
Uses: Raw or Cooked
When to use: Within 3 days
What I'm making: I'll eat them like candy!

BRIERMERE FARM FRUIT SHARE - White Peaches

Recipes!

Green Beans with Lemon & Pine Nuts
Eggplant Caponata

Sweet Corn is here!

Notes from the fields

Tomatoes, Peppers, Watermelons, Potatoes, Green Beans and a ton of other summer favorites are coming very soon!  The anticipation is almost too much to handle, I hear you!  But these crops will take us all the way into September, so we have a lot of harvest ahead of us!

In other news, we're busy seeding our crops for the fall in the greenhouse.  This includes red kale, collards, radicchio, cauliflower and broccoli.

This week's harvest

Sweet Corn!
This is the very first of our sweet corn harvest!  There may be a little worm in the tip - or not.  When you shuck it, just cut off the tip if there's a bit brown, which it's normal for organically-grown corn. Conventional corn is heavily sprayed with pesticides up to the day before harvest, so it's super contaminated with chemicals.  Ours is completely organic and unsprayed!  It's sweet and delicious too!  There will be more to come...
HOW TO COOK CORN:  Boil a pot of water.  When it comes to a rolling boil, put the shucked ears of corn in the water and turn off the stove.  Put a lid on the pot and let it sit in the water for 3 minutes.  Then take it out and it will be ready to eat!
Storage: In an airtight container in the fridge.
Uses: Cooked
When to use: Within 3 days
What I'm making: I'm just going to eat it! 

Red Long Onions
These are an Italian heirloom variety. 
Storage: In an airtight container in the fridge.
Uses: Raw or Cooked
When to use: Within 5 days
What I'm making: Onion Tart

Red Batavian Lettuce
Storage: In an airtight container in the fridge
Uses: Raw
When to use: Within 5 days
What I'm making: Salad!

Mini Cabbage
Storage: In an airtight container in the fridge.
Uses: Raw or Cooked
When to use: Within 5 days
What I'm making: Coleslaw

Zucchini
Storage: In an airtight container in the fridge.
Uses: Cooked
When to use: Within 5 days
What I'm making: Steamed with Onions, served with butter & salt

Cucumbers
Storage: In an airtight container in the fridge.
Uses: Raw
When to use: Within 5 days
What I'm making: Sliced as a snack

BRIERMERE FARM FRUIT SHARE begins NEXT WEEK!

Recipes!

Rustic Onion Tart
Grilled Cabbage with Spicy Lime Dressing

It's another great July box this week with the tail end of the cucumber and zucchini harvest (for now), another bunch of our summer green, swiss chard, and some beautiful new Walla Walla onions!

Notes from the fields

It's very DRY!  Still.  Do a rain dance for us, will you?

This week's harvest

Walla Walla Onions
These are my favorite variety - large, round and SWEET!  They are a delicious slicing onion for salads or grilled.
Storage: In an airtight container in the fridge.
Uses: Raw or Cooked
When to use: Within 5 days
What I'm making: Grilled Onions

Swiss Chard
Swiss Chard is the green that loves that summer heat!  It needs to be cooked, but simple is sometimes best.  Steamed until tender and served with butter and salt is one of our favorite ways to cook it.
Storage: In an airtight container in the fridge.
Uses: Cooked
When to use: Within 1 week
What I'm making: Swiss Chard Frittata

Batavian Lettuce - 2 heads!
Storage: In an airtight container in the fridge
Uses: Raw
When to use: Within 5 days
What I'm making: Salad!

Cabbage - Green or Pointed Variety
Storage: In an airtight container in the fridge.
Uses: Raw or Cooked
When to use: Within 5 days
What I'm making: Coleslaw

Zucchini
Storage: In an airtight container in the fridge.
Uses: Cooked
When to use: Within 5 days
What I'm making: Grilled Zucchini and Zucchini Bread

Cucumbers
Storage: In an airtight container in the fridge.
Uses: Raw
When to use: Within 5 days
What I'm making: Tzaziki

BRIERMERE FARM FRUIT SHARE begins in August!

Recipes!

Grilled Walla Walla Onions
Classic Cabbage Coleslaw
Swiss Chard Frittata

We're still waiting for the rain out here on the North Fork.  The past few storms here on the Island have missed us entirely, so we are still experiencing pretty severe drought conditions and have to irrigate around the clock.  This hot summer week brings the harvest of our beautiful Cipollini onions and swiss chard.  Enjoy!

Notes from the fields

What's up with all the cucumbers and zucchini?  Well, these are an "all or nothing" crop, so we have to continuously harvest from the plants every day to keep up with their production.  After a few weeks the plants slow down and then stop fruiting all together.  So far this season, we've harvested over 20,000 pounds of cucumbers! 

This week's harvest

Swiss Chard
Swiss Chard is the green that loves that summer heat!  It needs to be cooked, but simple is sometimes best.  Steamed until tender and served with butter and salt is one of our favorite ways to cook it.
Storage: In an airtight container in the fridge.
Uses: Cooked
When to use: Within 1 week
What I'm making: Steamed and served with butter and salt.

Batavian Lettuce
Storage: In an airtight container in the fridge
Uses: Raw
When to use: Within 5 days
What I'm making: Salad!

Parsley
If you can't use the parsley now, just wash the greens and freeze as-is in a ziplock or glass container.  You can pull it out to toss in soups any time.  It will retain its great bright color and flavor.
Storage: In an airtight container in the fridge.
Uses: Raw
When to use: Within 3 days
What I'm making: Parsley Pesto Sauce for Grilled Veggies

Cipollini Onions
These are sweet little onions (literally named "little onion" in Italian) that are meant to be the star of the show.  Try them roasted or braised to showcase their flavor.
Storage: In an airtight container in the fridge.
Uses: Cooked
When to use: Within 5 days
What I'm making: Braised with Balsamic Vinegar (recipe below)

Zucchini
Storage: In an airtight container in the fridge.
Uses: Cooked
When to use: Within 5 days
What I'm making: Ultimate Zucchini Slice (recipe below)

Cucumbers
Storage: In an airtight container in the fridge.
Uses: Raw
When to use: Within 5 days
What I'm making: Sliced in a salad with parsley, garlic, olive oil and lemon

BRIERMERE FARM FRUIT SHARE begins in August!

Recipes!

Cipollini Onions with Balsamic Glaze
Grannie's French Swiss Chard - STAR RECIPE!
Ultimate Zucchini Slice from The Clever Carrot

Garlic harvest starts this week!  We plant our hardneck garlic seed (the cloves) back at the end of November.  The seeds sit under the ground over the winter and their green sprouts are the first signs of life to emerge in the spring.  Through the spring the plants grow a tall stem and a flower head, which you enjoyed as "scapes" a few weeks back.  This week we're pulling up all the plants from the ground and hanging them in our barn to "cure" and dry.  But we can't resist - can you?  So we're sending you a few heads of fresh, straight-from-the-ground bulbs.  You'll notice the difference right away!

Notes from the fields

Here's Farmer Galen checking out the corn planting.  As the saying goes, "Knee high by the Fourth of July!"  The fields are filling up with summer crops ready to harvest in the next few months.  Sweet corn, watermelons, tomatoes, peppers and potatoes are all on their way...something to look forward to!

This week's harvest

Fresh Garlic
Freshly harvested from the field, so the "skin" has not yet dried.  Peel back the outer layer and you'll find the cloves juicy and sweet with a mild, fabulous garlic flavor.  We only grow this type of hard-neck garlic which you can't find in stores.  (All store garlic is a soft-neck variety.) Our garlic is rare and special and in my opinion, worth more than gold!
Storage: In the fridge or on the counter if you'll use within a week.
Uses: Raw or Cooked
When to use: Within 1 week or dry down on counter
What I'm making: Pesto, Tzatziki, Salad Dressing and more!

BABY Romaine Lettuce
These are a "baby" size variety.
Storage: In an airtight container in the fridge
Uses: Raw
When to use: Within 5 days
What I'm making: Salad!

Scallions
These are great in grain and bean salads.  They add the perfect amount of flavor without too much of a punch.
Storage: In an airtight container in the fridge
Uses: Raw/Cooked
When to use: Within 5 days
What I'm making: Quinoa and Chickpea salad with scallions

Radicchio
Radicchio can be grilled.  It mellows the flavor.  But I'm also enjoying my DAILY radicchio and romaine salads with pecorino cheese, fresh crushed garlic, olive oil and lemon juice.
Storage: In an airtight container in the fridge.
Uses: Raw or Cooked
When to use: Within 5 days
What I'm making: Radicchio Salad (as above)

Basil
It's been many years since we had such a great crop of basil.  This makes a heavenly basil pesto that you can spread on EVERYTHING!  Pasta, sandwiches, crackers, a dip for veggies and more!
Storage: Bouquet-style in a glass on the counter (up to 1 day) or fridge (up to 3 days)
Uses: Raw
When to use: Within 3 days
What I'm making: Basil Pesto

Carrots
The first harvest of the season!  We LOVE our carrots here - they are sweet and crunchy and nothing like the ones at the store.  Enjoy!
Storage: In an airtight container in the fridge. Separate the roots from the greens.
Uses: Raw or Cooked
When to use: Within 5 days
What I'm making: Carrots dipped in hummus

Zucchini
Storage: In an airtight container in the fridge.
Uses: Cooked
When to use: Within 5 days
What I'm making: Sliced and grilled!

Cucumbers
Storage: In an airtight container in the fridge.
Uses: Raw
When to use: Within 5 days
What I'm making: Tzatziki to go on everything!  Recipe below.

BRIERMERE FARM FRUIT SHARE begins in August!

Recipes!

Balsamic-Grilled Radicchio with Pecorino
Grilled Zucchini Salad with Mint & Lemon
Tzatziki - Cucumber, Yogurt and Garlic