What’s in the Box – June 19, 2018

garlic scapes

Baby Arugula – Super baby size, tender, melt-in-your-mouth! Don’t cook it at this size.

Escarole – Looks like lettuce, but it’s not! It’s escarole, a member of the chicory family and well-loved in Italian cuisine. Quick Tip! The thicker, outer leaves are best cooked. The inner, light-colored leaves and white stem are best eaten raw in a salad. You can get two meals out of these giant heads!
Storage: In airtight storage in the refrigerator. Uses: Cooked or Raw When to use: Within 5 days.

Collards – In the summer, I use all my collards as wraps. They can be blanched ahead of time and kept in the fridge ready to wrap up all types of yummy fillings!

Red Beets – Beets are another two-for-one veg because the beet greens are super delicious! Cook them like spinach. The roots are great roasted or boiled and then sliced in salads or served warm. You can shave or grate them raw in salads. So sweet and tender this time of year!

Specialty Bunching Broccoli – Three cheers for a new veg! The floret AND the whole stem are edible and delicious. Just cut off the very base of the stem and stem until tender. This bunching broccoli is new to our farm crop list this year. We saw it in the seed catalogs this winter and thought about the possibility of harvesting broccoli in the summer for our members! We just couldn’t not grow it. The thing is, it has a funny way of growing that requires picking every few days. New shoots form and mature off the center stalk and it keeps producing as long as we keep picking. So it’s in rotation this week. Some groups will receive it and others will receive it in a future week. Tell us what you think!

Garlic Scapes – This is the top of the garlic plant and it’s a rare delicacy only harvested during a short window in June.  We remove this part of the plant to encourage the garlic bulbs to thicken up.  You eat the whole scape, but remove the flower bud (the small bulge on the thin end). They can be used in place of garlic in recipes, but they’re also delicious cooked in usual ways – like grilled until tender, roasted in the oven until tender, or thrown into the food processor and made into pesto!

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What’s in the Box – June 12, 2018

In the box this week we are expecting Arugula, Red Radishes, Mustard Mix, Red Boston (Butter) Lettuce, Toscano Kale, Cilantro.

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What’s in the Box – June 5, 2018

Green-Shakshuka-4The boxes will be getting fuller and heavier in another week or so as we move into the month of June, the start of our main growing season. In the meantime, we are harvesting more greens for you this week, including our famous spinach, collards and bok choi!

Baby Spinach, Boston (Butter) Lettuce, Bok Choi, Bunched Red Kale,  Collards

Here’s a recipe to try – A one-dish meal using both kale https://healthynibblesandbits.com/green-shakshuka-kale-collard-greens/

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What’s in the Box – May 29, 2018

japanese turnips

First pickup of the 2018 season! In the box we have: Mustard Greens Salad Mix, Boston (Butter) Lettuce, Bunched Red Kale, French Breakfast Radishes, Japanese Salad Turnips.

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Spring-Fall Season Registration now CLOSED

Season starts Tuesday, May 29th

Meet the Farmer at the opening meeting on May 22nd at 6:00 PM


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Last Winter Share – March 6, 2018

What’s in the Box today?

winter share


Nice Winter Box today!  Carrots, Rainbow Carrots, Rutabaga, Potatoes, Beets, Chioggia Beets (the red and white striped ones!) , sweet potatoes, Celery Root, Scarlett Turnips.

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Winter Shares start December 12th

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What’s in the Box – November 14, 2017

CSA box 11-14

Nice Holiday Box!

Sweet Potatoes – 2.5 lbs of various sizes!  These are unwashed to maintain their freshness. Wash just before preparing.

Carrots – A huge 4 lb bag of our sweet early winter carrots!

Butternut Squash – A classic for the holiday table.

Leeks – The final harvest from this last planting

Watermelon Radish –  If you haven’t tried this radish before, you’ll be surprised when you cut through the skin!  These have become a staple on our fall and winter table.  Perfect sliced raw and sprinkled with sea salt as an appetizer or sliced thinly in salads. Equally delicious cooked, but note that the spectacular color fades when cooked

Collards – Another favorite on our holiday table.  Here’s a great NPR story on the southern tradition of collards for Thanksgiving.

Parsley – To add fresh flavor to all of your holiday dishes.  A must ingredient for stuffing!

FRUIT SHARE – 1 mixed bag of Bosc Pears and Jonagold & Granny Smith Apples

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What’s in the Box – November 7, 2017

CSA box 11-7

Fennel , Mokum Carrots, Rutabaga, Cabbage, Baby Red Kale, Swiss chard, White Potatoes

FRUIT SHARE – 1 mixed bag of mixed Fuji & Jonagold Apples

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What’s in the Box – October 31, 2017

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Radicchio – Just look at this beautiful vegetable! The rich, purple leaves set against the white veins and stem. It’s definitely one of the best looking veg we grow here. Same as the Sugarloaf chicory last week… This is an … Continue reading

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