IN THE BOX

Click on an item below for storage tips & recipes.

Sweet Corn
Basil
Red Long Onions
Swiss Chard
Eggplant
Red Batavian Lettuce
Cucumber
Green Zucchini
Yellow Summer Squash

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STORAGE

Store these items in the fridge: Corn, Onions, Eggplant, Cucumbers, Zucchini & Squash, Swiss Chard (in an airtight bag), and the basil either in an airtight bag in the fridge or on the counter, “bouquet-style” in a glass of water. Change the water daily and use within 5 days.

THIS IS A WEEK “A” for bi-weekly members

A super summer box this week! Our eggplants are amazing — the first time in many years they are yielding big, beautiful fruit!

Swiss Chard is a summer green that loves the heat. Try the recipe below for Granny’s Swiss Chard. A family favorite!

Sweet Corn is ready and we’re trialing a few different varieties. We don’t have a ton of ears to give out, but we have more plantings coming. Let us know what you think!
A note from your farmer…Conventional corn is heavily sprayed with pesticides, so you really should always look for organic corn. Please note that you may have a visitor at the tip of the corn - a corn earworm! They love to eat the tip of the corn, so just discard and cut off the tip if there is any brown damage. THIS IS NORMAL FOR ORGANIC CORN. We can't see from the outside if there has been a worm inside or not. If the damage extends down into the ear, just let us know and we'll send you a replacement ear. Don't toss the whole ear if there is a little damage on one end. Organic corn is so hard to grow, so please don't waste any good part of it! Savor it and enjoy!)
How to cook: Boil a pot of water. Shuck the corn (remove the husks). Cut off any earworm damage with a sharp knife. Turn off the heat and put the corn in the pot of boiled water and cover for 3-4 minutes. It's done!

WILTED GREENS?

It happens in this heat when the greens get dehydrated. Not to worry! Fill a very large bowl with cold water. Dunk the greens into the water and let them float around in there until they “perk up”. It can take up to 15 minutes of being submerged. This is ok and good for the greens! Shake off excess water and store in an airtight container in the fridge.

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WHAT YOUR FARMERS ARE COOKING

• Eggplant Caponata
• Granny’s French Swiss Chard
• Caramelized Onion Puff Pastry Tart

The fennel we’re enjoying this week…on the day it was transplanted out into the fields back on May 10th.

IN THE BOX

Click on an item below for storage tips & recipes.

Parsley
Swiss Chard (Fri)
Carrots (Wed & Thurs)
Scallions
Pointy or Round Cabbage
Golden or Red Beets
Summer Broccoli
Toscano Kale (Wed & Thurs)
Cucumber
Green Zucchini
Yellow Summer Squash
Radicchio (Fri)

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STORAGE

Put everything in an airtight container in the fridge. The onions can be topped (remove the greens) and they can sit on the counter for up to 5 days.

Pro Tip - SOOO much squash and zucchini you don’t know what to do? It’s an old fashioned tradition to leave a few in your neighbor’s mailbox. :)

Otherwise, I’ll be freezing some and making up a big batch of curried zucchini soup (recipe below) and freezing that for a quick weeknight meal later in the season. Zucchini bread also freezes well. More ideas on our Private Facebook page!

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

Welcome to CSA Week #6! Our summer vining crops are coming in strong - so expect quite a large harvest of cucumbers, squash and zucchini coming in the shares over the coming weeks.  These crops grow several inches a DAY and we can't turn them "off" to give us a week's break, so prepare now! 

This is the life of eating with the seasons.  We relish the new harvests, eat a LOT of things while they're in season, and then miss them when they're gone. Tomatoes and corn will be ready to harvest in the next 10-14 days, so get ready for them! 

Summer Broccoli is super hard to grow, but we succeeded! It’s lighter in color than fall or spring broccoli and the inside of the stem may be a bit white or slightly browned from the heat. But, it’s broccoli in the summertime and we’re excited to grow it for you!

Beets really hate this heat, so the green tops have been chopped to keep them fresher.

NOTES ON STORAGE & USE

All the greens and roots can be stored in an airtight bag. The zucchini/squash/cucumber/cabbage is fine in the produce drawer of your fridge.

WILTED GREENS?

It happens in this heat when the greens get dehydrated. Not to worry! Fill a very large bowl with cold water. Dunk the greens into the water and let them float around in there until they “perk up”. It can take up to 15 minutes of being submerged. This is ok and good for the greens! Shake off excess water and store in an airtight container in the fridge.

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WHAT YOUR FARMERS ARE COOKING

• Broccoli Salad
• Zucchini Bread Muffins
• Zucchini, Summer Squash & Ricotta Tart
• Pointy Cabbage Saute

The fennel we’re enjoying this week…on the day it was transplanted out into the fields back on May 10th.

IN THE BOX

Click on an item below for storage tips & recipes.

Bok Choi (Wed & Thurs)
Carrots (Fri)
Cilantro
Cippolini Onions
Green Cabbage
Fennel
Green Zucchini
Yellow Summer Squash
Toscano Kale
Romaine Lettuce (Wed & Thurs)
Cucumber

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STORAGE

Put everything in an airtight container in the fridge. The onions can be topped (remove the greens) and they can sit on the counter for up to 5 days.

Pro Tip - No plans for the fennel this week? Freeze the whole bulb. Then in the fall and winter, take it out of the freezer and slice it thinly in minestrone and vegetable soups. It adds the best flavor!

THIS IS A WEEK “A” for bi-weekly members

We have a very full box for everyone this week! Tons of ingredients for summer salads/slaws and veg for the grill!

Cippolini Onions are very special. I love them best when they are the star of the show….try this week’s recipe for Balsamic Glazed onions, or use a similar cooking method. They are very sweet!

Fennel is a must-have in our farm kitchen, both as the star of dishes and also in minestrone soups. Remember that if you’re not a fan of the “fennel” flavor or smell, it mellows and practically disappears when cooked. It is a specialty crop that we grow just twice a year.

NOTES ON STORAGE & USE

All the greens can be stored in an airtight bag together. The zucchini/squash/cucumber/cabbage is fine in the produce drawer of your fridge. Onions can sit on the counter for 3-5 days.

WILTED GREENS?

It happens in this heat when the greens get dehydrated. Not to worry! Fill a very large bowl with cold water. Dunk the greens into the water and let them float around in there until they “perk up”. It can take up to 15 minutes of being submerged. This is ok and good for the greens! Shake off excess water and store in an airtight container in the fridge.

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WHAT YOUR FARMERS ARE COOKING

• Fennel with Olive Oil & Parmesan - great recipe if you’re not a fan of the “fennel” flavor. It disappears.
• Orzo with Summer Squash and Toasted Hazelnuts
• Balsamic Glazed Cippolini Onions
• Cucumber Salad with Smashed Garlic & Ginger
• Grilled Zucchini with Cilantro & Lime
• Fennel, Apple & Cabbage Slaw

IN THE BOX

Click on an item below for storage tips & recipes.

Green Zucchini
Yellow Summer Squash
Escarole
Romaine Lettuce

Basil (Thurs)
Red Beets (Thurs)
Scallions (Thurs
Red Kale (Thurs)
Mini "Newham" Lettuce (Thurs)

Carrots (Fri)
Cilantro (Fri)
Bok Choi (Fri)
Toscano Kale (Fri)
Cucumbers (Fri)

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STORAGE

Put everything in an airtight container in the fridge. Separate the roots from the greens on the carrots/beets for longer storage.

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

The summer harvests are starting to “bulk” up this week! We’ll do our best to keep some cooking greens and salad greens in the boxes each week, but you can see that we’re starting to get into more fun stuff too!

The escarole looks like lettuce, but it can be distinguished by its frilly leaves. It is a member of the chicory family, so it has that decidedly “bitter” flavor when eaten raw. Cooking removes the bitterness. I’m sharing a few recipes here for cooked escarole, but I do love to save a few of the inner leaves for a raw salad with a lemon vinaigrette and freshly shaved pecorino cheese.

NOTES ON STORAGE & USE

Remove the tops from the beets/carrots and store them in an airtight container. All the greens can be stored in an airtight bag together. The zucchini is fine in the produce drawer of your fridge. Basil can be stored “bouquet style” in a glass of water on the counter for a day or so.

WILTED GREENS?

It happens in this heat when the greens get dehydrated. Not to worry! Fill a very large bowl with cold water. Dunk the greens into the water and let them float around in there until they “perk up”. It can take up to 15 minutes of being submerged. This is ok and good for the greens! Shake off excess water and store in an airtight container in the fridge.

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WHAT YOUR FARMERS ARE COOKING

• Grilled Zucchini & Squash Salad with Parsley
• Escarole with Raisins & Pine Nuts
• Classic Braised Escarole & White Beans
• The one-and-only Raw Tuscan Kale Salad
• Balsamic Roasted Beet Salad
• Grilled Scallions with Lemon

IN THE BOX

Click on an item below for storage tips & recipes.

Basil
Scallions
Turnips
Red Beets
Red Kale
Romaine Lettuce
Green Boston Lettuce (Wed)
Kohlrabi (Fri)
Zucchini & Summer Squash (Fri)

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STORAGE

Put everything in an airtight container in the fridge. Separate the roots from the greens on the beets and turnips for longer storage.

THIS IS A WEEK “A” for bi-weekly members

NOTES ON STORAGE & USE

Basil can sit out “bouquet” style in a glass of water on the counter for a day or so. It should be one of the first items you use in the box due to its tender leaves. The turnips and beet roots (and kohlrabi for Friday members) will last well into 2 weeks if stored in an airtight container in the fridge. Zucchini and all greens should be stored in bags or other airtight containers in the fridge.

WILTED GREENS?

It happens in this heat when the greens get dehydrated. Not to worry! Fill a very large bowl with cold water. Dunk the greens into the water and let them float around in there until they “perk up”. It can take up to 15 minutes of being submerged. This is ok and good for the greens! Shake off excess water and store in an airtight container in the fridge.

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WHAT YOUR FARMERS ARE COOKING

• Fresh Basil Pesto
• Perfect Roasted Beets and Balsamic Roasted Beet Salad
• Creamy Kale Risotto
• Scallion Noodles or Grilled Scallion Chimichurri
• Romaine Salad with Rye Crisps and Lemon-Pecorino Vinaigrette
• Simple Grilled Zucchini & Summer Squash

QUICK USE-UP STRATEGIES

If you find yourself with CSA produce left in the fridge and your next pick-up is coming up….don’t panic! Try these tips…

Kale - Wash the leaves and freeze in a Ziplock. You can toss them in soups later.
Scallions - Wash, chop and freeze to add to soups and sauces later.
Basil - Make pesto - it freezes in a glass jar like a dream!
Kohlrabi - Slice thinly and sprinkle with salt to snack on.
Zucchini/Summer Squash - Zucchini bread
Beets - These will last well for up to a month if you separate the roots from the leaves.

IN THE BOX

Click on an item below for storage tips & recipes.

Arugula
Collards
Kohlrabi (Wed & Thurs)
Red Beets (Fri)
Bok Choi (Wed & Thurs)
Radishes (Fri)
Green Boston Lettuce
Red Boston Lettuce

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STORAGE

Put everything in an airtight container in the fridge.

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

NOTES ON STORAGE & USE

Arugula can go right into the fridge in its bag. It is very tender, so wash gently to avoid bruising the leaves. If it is wet, you can spin it dry in a salad spinner or in a clean dish towel.

All greens need to stay hydrated, so they’ll have to be stored in an airtight container in the fridge. While I try to avoid plastic in my kitchen, plastic bags are excellent for this kind of greens storage. There are fancy plastic bags that store greens longer, or you can use Vejibags (my choice!) made from cotton fabric, when gently moistened keep the greens in excellent condition.

WILTED GREENS?

It happens in this heat when the greens get dehydrated. Not to worry! Fill a very large bowl with cold water. Dunk the greens into the water and let them float around in there until they “perk up”. It can take up to 15 minutes of being submerged. This is ok and good for the greens! Shake off excess water and store in an airtight container in the fridge.

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WHAT YOUR FARMERS ARE COOKING

• Arugula Salad with Shaved Parmesan
• Maggie’s favorite Baked Eggs with Arugula, Chili and Yogurt
• Perfect Roasted Beets
• Collard Wraps with a Thai Peanut Dressing or Braised Collards with White Beans, Garlic & Parmesan
• Kohlrabi Slaw with Apples & Hazelnuts
• Bok Choi Stir-fry
• Boston Lettuce Salads - Butter Lettuce Salad with Honey Mustard Vinaigrette

QUICK USE-UP STRATEGIES

If you find yourself with CSA produce left in the fridge and your next pick-up is coming up….don’t panic! Try these tips…

Collards - Quickly cut into ribbons and saute with garlic and olive oil. Side dish, done.
Kohlrabi - Peel and slice thinly. Put them out to snack on while you make dinner.
Radishes - Roast in the oven!
Arugula - Arugula Pesto!
Red Beets - Shredded in a salad with olive oil, lemon juice, salt & pepper
Bok choi- Quick Stir-fry! See this week’s recipe.
Lettuce - Lettuce Smoothie (yes, it’s delicious!)

IN THE BOX

Click on an item below for storage tips & recipes.

Arugula
Japanese Salad Turnips
Toscano Kale
Red Russian Kale
Cilantro
Red Radishes OR Bok Choi
Green Boston Lettuce
Red Boston Lettuce

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STORAGE

Put everything in an airtight container in the fridge. Separate the tops from the bottoms of the radishes and turnips.

NOTES ON STORAGE & USE

Arugula can go right into the fridge in its bag. It is very tender, so wash gently to avoid bruising the leaves.

All greens need to stay hydrated, so they’ll have to be stored in an airtight container in the fridge. While I try to avoid plastic in my kitchen, plastic bags are excellent for this kind of greens storage. There are fancy plastic bags that store greens longer, or you can use Vejibags (my choice!) made from cotton fabric, when gently moistened keep the greens in excellent condition.

Items that have tops & bottoms (such as the turnips and radishes) should be separated. Cut off the tops and store separately. The tops of the radishes can be made into various recipes and the tops of the turnips are my preferred green to along with my eggs for breakfast. See recipe at right.

WILTED GREENS?

It happens in this heat when the greens get dehydrated. Not to worry! Fill a very large bowl with cold water. Dunk the greens into the water and let them float around in there until they “perk up”. It can take up to 15 minutes of being submerged. This is ok and good for the greens! Shake off excess water and store in an airtight container in the fridge.

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WHAT YOUR FARMERS ARE COOKING

• Arugula Salad with Goat Cheese. This is a fancy version.
• Turnip tops sauteed along with eggs for breakfast.
• Turnip roots sliced thinly and dipped in hummus.
• Red Radishes quartered and put on platter with fresh grass-fed butter and Maldon sea salt. Excellent with a baguette.
• Kale frittata made in the morning and served for dinner on a hot night with salad. I’ll use the red kale for this.
• Toscano kale with pasta with sausage. Here’s a quick version.
• Boston Lettuce Salads - Perfect Salad & Vinaigrette Recipe
• Cilantro pesto. I may try this Coconut Quinoa & Kale Salad with Cilantro Pesto

QUICK USE-UP STRATEGIES

If you find yourself with CSA produce left in the fridge and your next pick-up is coming up….don’t panic! Try these tips…

Radishes & Turnips left over? Cut the radishes in half, the turnips in quarters and toss with olive oil, salt and pepper and roast in the oven at 375F until tender. Delish on its own or served cool with a salad and some goat cheese.

Kale or Cilantro left over? Make a pesto, add it to your smoothie or freeze it in cubes to put in smoothies later in the season.

This week's harvest

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

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

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

Cilantro
Storage: In an airtight container in the fridge OR bouquet style in a glass of water in the fridge.
Uses: Raw/Cooked
When to use: Within 5 days

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

Red Beets
The greens are just as good as the roots.  Separate before storing and cook the greens like spinach!
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 5 days

Escarole
The ribs of this green head are white and the leaves are a little frilly. You can eat the very inner leaves raw in a salad, but I think it's best in a soup with white beans.  Classic!
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 5 days

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

Recipes!

Roasted Beet & Beet Green Salad with Feta
Escarole Soup
Indian Cilantro Mint Sauce
Cilantro, Chicken & Rice Soup
Beet & Quinoa Salad

Visit our website for a full database of beloved recipes to make good use of your veggies.

As we ease into the third week of harvests, we are faced with a farming dilemma. What do we do when our carefully planned (and spaced) lettuce plantings all ripen at the same time? I guess we ask everyone to PLEASE make lots of salad! These baby Romaines weren't supposed to be ready until next week, but they're ready now! Some crops like lettuce can't just hang out in the fields and wait their turn. When they're ready, they're ready!

PRO TIP: Feeling overwhelmed with greens? Spend 15 minutes washing ALL your lettuce and cooking greens as soon as you get a chance. Wash, spin dry and store in an airtight container (ziplock bag works) so you're ready to pull out the leaves for salads all week. Also, whip up a big jar of salad dressing so you can get your salad on the table in less than 60 seconds!

This week's harvest

Red Radishes
Storage: In an airtight container in the fridge. Remove the greens before storing.
Uses: Raw/Cooked
When to use: Within 5 days

Green & Red Boston Lettuce
Storage: In an airtight container in the fridge.
Uses: Raw
When to use: Within 5 days

"Cross Your Heart" Mini Romaine Lettuce
These are the most beautiful mini Romaines that are all tender heart leaves inside!  The heads are very solid, and you'll love the texture and flavor.
Storage: In an airtight container in the fridge.
Uses: Raw
When to use: Within 3 days

Green Kale
Excellent variety of kale for Kale Chips and for green smoothies! 
The flavor is sweet and mellow.
Storage: In an airtight container in the fridge.
Uses:Raw/Cooked
When to use: Within 5 days

Kohlrabi
This is an unusual looking veg that's a member of the cabbage family, but has a much sweeter and crisper taste.  Peel off the thick skin and slice thinly as a snack, julienne for a slaw, or cut into matchsticks and roast up as fries!
Storage: In an airtight container in the fridge. Remember to remove the thick skin!
Uses: Raw/Cooked
When to use: Within 5 days

Parsley
When you're faced with a bunch of parsley, think of making it the star of the show and not just a garnish.  I LOVE parsley pesto.  It's great on crackers, a dollop on soups or even on pasta. 
Storage: In an airtight container in the fridge.
Uses: Raw
When to use: Within 3 days

Napa Cabbage
A perfect size to make a delicious and crunchy Napa Cabbage salad.
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 5 days

Recipes!

Kohlrabi Fries
Parsley Pesto
Roasted Radishes with Feta Mint Sauce
Napa Cabbage Salad
Kale Chips - The BEST ones (not burned)
Simple Romaine Salad with Dijon Vinaigrette
Boston Lettuce Salad with Creamy Dressing from Jacques Pepin

Visit our website for a full database of beloved recipes to make good use of your veggies.

This week's harvest

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

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

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

Japanese Salad Turnips
These are a member favorite! They are best eaten raw (yes, raw!) as they're juicy and sweet.  The top greens are wonderful too, so don't toss them.  They're great cooked like spinach - sauteed quickly.  My favorite with eggs for breakfast.
Storage: In an airtight container in the fridge. 
Remove the tops from the roots.
Uses: Raw/Cooked
When to use: Within 5 days

Toscano Kale
This is the variety that I love to use for kale salad or in soups.  Try one of this week's recipes!
Storage: In an airtight container in the fridge.
Uses:Raw/Cooked
When to use: Within 5 days

Red Kale
Storage: In an airtight container in the fridge. Remember to remove the ribs which can get tough.
Uses: Raw/Cooked
When to use: Within 5 days

Cilantro
The farm boys, Galen and Zinny, wait all year for our own cilantro.  They eat it by the handful, thanks to growing up eating traditional Guatemalan and Mexian food from our beloved farm team members.  I love to zip up a quick pesto, but it's also wonderful in so many dishes.
Storage: In an airtight container in the fridge.
Uses: Raw
When to use: Within 3 days

Bok Choi
This is a wonderful Asian green that's perfect in a stir fry! Eat the whole thing - stem, leaf and all!
Storage: In an airtight container in the fridge.
Uses: Cooked
When to use: Within 5 days

Recipes!

Raw Tuscan Kale Salad
Our favorite White Bean & Kale Soup
10 minute Stir Fried Bok Choi
Cilantro Rice
Cilantro Pesto

Visit our website for a full database of beloved recipes to make good use of your veggies.

We've been counting down the days to the first harvest of the season and it's finally here! Our first CSA box is full of lots of early season greens. No surprise there! This is what grows in our climate at this time of year. Tender arugula, red kale, two heads of our super soft Boston lettuces, mini broccoli and adorable French breakfast radishes.

Here's to a spectacular farming season with just the right amount of sunshine and rain, bountiful harvests, happy CSA members and good food for all! We hope to see you at the farm some time this season so you can connect with the land and see where your food comes from!

Thanks for choosing us to be your farmers!
Love, Maggie, Matt, Galen, Zinny and the GEOF Family

This week's harvest

Arugula
Very tender, harvested by hand.  Dress with a light vinaigrette. 
Storage: In an airtight container in the fridge.
Uses: Raw
When to use: Within 3 days

Boston Lettuces - Red & Green
This variety has very soft leaves and only grows in the early weeks of the season. Dress lightly!  I love salads with this lettuce, toasted pine nuts, red onion and feta.  PRO TIP: Wash and spin dry the leaves and store in the fridge so they're ready to go for salads all week!
Uses: Raw
When to use: Within 5 days

French Breakfast Radishes
A beautiful radish that has a funny shape this year!  We wonder if the seeds got mixed up or if this is a new variation with a more traditional shape?  Who knows, but they're still delicious!  My favorite way to enjoy them is eaten with butter and flaky salt.  (We've stocked this premium salt in our Farm Shop this season...it's that good!) Not a fan of the radish kick?  Roast them up in the oven with olive oil and salt & pepper to taste. I personally don't eat the greens, but some people do.  If you find some amazing recipe with them, do let me know!
Storage: In an airtight container in the fridge. 
Remove the tops from the roots.
Uses: Raw/Cooked will mellow the kick
When to use: Within 5 days

Mini Broccoli
This is a fun new variety for us this season.  It's a broccoli that grows florets off the side of a main stem and produces constantly for about a month.  So far we love the flavor and we hope you do too!
Storage: In an airtight container in the fridge.
Uses: Cooked
When to use: Within 5 days

Red Kale
This kale is great steamed and tossed with olive oil, fresh pressed garlic and umeboshi vinegar.  It's our go-to greens dish as a side to most meals in our family. When the kale is this size, it has a stronger flavor.  I tend to prefer it cooked, in soups, etc. Remove the ribs which can get tough.
Storage: In an airtight container in the fridge.
Uses: Cooked
When to use: Within 5 days

Recipes!

Perfect Salad & Vinaigrette
Radishes with Butter & Salt
Kale with an Umeboshi Tahini Sauce
Roasted Radishes
Simple Chinese Steamed Broccoli

Visit our website for a full database of beloved recipes to make good use of your veggies.

This is week #24 out of 25 weeks. Next week is our final week of the season.

It's hard to believe that the season is almost over! The weeks fly by when you're having fun and up to your ears in non-stop work. We're looking forward to a nice break from the wild farming life and to spending some much-needed family time together this winter.

FINAL CALL for Christmas Trees. They are gorgeous and so fragrant! We brought some boughs down to decorate the farm shop this weekend and the whole truck smells like the holidays! Get your orders in here.

This week's harvest

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

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

Watermelon Radish
When sliced, these look like watermelon with their red and green-ringed flesh. Delicious sliced very thinly raw or roasted. There are some growth cracks in these radishes from the heavy rains a few weeks ago. They have more cosmetic damage than usual - sorry! They're still totally edible and delicious. I love them roasted!
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 5 days

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

Japanese Salad Turnips
Storage: In an airtight container in the fridge. Separate the roots from the greens before storing. EAT the greens! They are the best.
Uses: Raw/Cooked
When to use: Within 5 days

Romanesco Cauliflower
Who waits all season for this? I DO! Roasted is divine.
Storage: In an airtight container in the fridge.
Uses: Cooked
When to use: Within 5 days

Briermere Farm Fruit Share

The Fruit Share has ended.

Recipes!

Roasted Romanesco Cauliflower
Roasted Turnips with Wilted Turnip Greens
Fried Rice with Kale, Squash & Chestnuts
Watermelon Radish, Orange & Goat Cheese Salad
Roasted Watermelon Radish with Lemon & Herbs