Dill Pickle Ingredients We’ve included everything you need to make dill pickles: small pickling cucumbers, dill flowers, and spice mix. See the recipe we’ve included in this week’s share. Note: Unlike all other items you’ll receive in your CSA shares which were raised on our farm, we did not grow most of the spices in the spice mix. The dill seed in there is from the farm but the rest of it (coriander etc.) are sourced from an organic herb supplier.

Slicing Cucumbers I’ve been topping my morning toast with slices of salted cucumbers and I highly recommend!

Zucchini We are growing yellow zucchini, dark green zucchini and a striped light green zucchini. They all taste pretty similar as far as I can tell but perhaps your palate is more fine tuned:)

Tomato Hooray for the very beginnings of tomato season! Store tomatoes outside of the fridge to maintain best flavor.

Swiss Chard This spinach relative cooks down quite a lot. I’ve been making a chickpea and chard curry lately with garam masala and cayenne. You can also toss some chopped chard into any soup or your morning eggs.

Fresh Garlic The garlic harvest is in! This garlic has not yet been cured- meaning that it is fresh out of the ground and needs a few weeks of drying before it can be stored on a countertop. Keep it in the refrigerator for now.

Eggplant A good year for the aubergine alliance! We have several different types of eggplant growing on the farm this season so you will get a mix of Asian and Italian styles this season. They are interchangeable in recipes.

Basil The best way to store basil is on your countertop with the stems in a glass of water.

Cabbage The European style cabbages in your share store well and are incredibly crisp for coleslaws.

Napa Cabbage This Asian style of cabbage is more tender than the European cabbages. Try marinating in sesame oil, soy sauce, chili flakes, and rice vinegar for an Asian raw salad or stir-frying lightly. This cabbage cooks quickly so don’t give it too much time on the heat to prevent mushiness.

Basil The best way to store basil is on your countertop with the stems in a glass of water.

Cucumbers Such a sweet and cooling treat in this heat.

Zucchini We are growing yellow zucchini, dark green zucchini and a striped light green zucchini. They all taste pretty similar as far as I can tell!

Kale These super foods are perfect for kale chips but can also be massaged into raw salads, added to soups and sautés, or steamed as their own side dish.

Garlic Scapes Before putting its full energy into making a bulb, a garlic plant sends up a delicious stalk called the garlic scape that can be harvested a full month before the garlic bulbs. Use them in place of garlic in any recipe when chopped small or sauté them like a garlicky green bean. These store well and we'll be distributing them for several weeks.

Rainbow Carrots These yellow and orange carrots are the only colors of our rainbow mix that did well but they are quite pretty even without many purples!

Carrots These young carrots are incredibly sweet. We’ve topped them for ease of storage.

Lettuce Heads Lots of leafy salads this time of year! This is a good opportunity to notice your own lettuce preferences and how you like to use them differently- the crunchy ribs of romaine and summer crisps, the more tender texture of butterheads, the fluff of the green leaf lettuces.

Peas Yum! So special to have these crops included in the share even though they are very time consuming to harvest. Eat raw or stir-fry.

Beets The beets are incredibly sweet and the greens are delicious as well. Use the greens as you would spinach as they are in the same plant family and have a similar flavor profile. Consider topping the beets and storing the greens in a bag separately for longevity.

Lemon Balm This herb smells amazing. If you don’t use it in tea or to flavor your water, you can simply hang it in your kitchen to introduce a lemon scent. If hung in a well ventilated spot, it will dry easily.

Zucchini You know a zucchini is super fresh if you see beads of moisture form when you slice it.  Shred for raw salads, cook lightly on a grill, make zucchini bread, bake into casseroles, use in soups- the sky’s the limit.

Hakurei Turnips This is the last week for these juicy turnips. Both sharp and sweet, they and delicious when eaten raw. Roast them or sautée to sweeten. The greens are fabulous raw in salad or tossed into a soup, stir fry, pot of pasta, or casserole.

Kale These super foods are perfect for kale chips but can also be massaged into raw salads, added to soups and sautés, or steamed as their own side dish.

Scallions (otherwise called green onions) These mild onion family veggies are great for salads, stir-fries, miso soup, or spring rolls.

Garlic Scapes Before putting its full energy into making a bulb, a garlic plant sends up a delicious stalk called the garlic scape that can be harvested a full month before the garlic bulbs. Use them in place of garlic in any recipe when chopped small or sauté them like a garlicky green bean. These store well and we'll be distributing them for several weeks.

Basil Plants We thought folks might enjoy having their own basil plants for the season. Leave in these pots right on your porch or windowsill or plant in the garden. Harvest individual leaves for super fresh aroma in your cooking!


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Carrots These young carrots are incredibly sweet! We’ve topped them for ease of storage.

Lettuce Heads You each have two varieties to keep your salads diverse. There may be some dirt on the interior of the heads to wash off.

Salad Mix This mix of baby greens includes lettuces, spinach, kale, and mustard greens. It has been triple washed.

Beets This week I’ve been topping my lettuce salad with boiled beets, chick peas and walnuts, yum! The beet greens are delicious as well. Try sautéing them to eat simply with rice. Use as you would spinach as they are in the same plant family and have a similar flavor profile. Consider topping the beets and storing the greens in a bag separately for longevity.

Dill Such a gorgeous and aromatic herb for salad dressings, soups, and eggs. Consider drying by simply hanging upside down in a well ventilated area if you don’t think you’ll use it all fresh this week.

Zucchini The very first of the season! These small young zucchinis are incredibly tender. Shred for raw salads or cook lightly on a grill or in a skillet.

Hakurei Turnips These juicy turnips are different from a typical European style storage turnip. Both sharp and sweet, they are juicy and delicious when eaten raw. Slice right before eating as they sometimes get a bitter flavor if sliced too far in advance. Roast or sautée to sweeten. The greens should not be overlooked as they are fabulous raw in salad or tossed into a soup, stir fry, pot of pasta, or casserole.

Sungold Cherry Tomato Plants B week members who won’t have received a plant last week should help themselves to one this week. We’ll be harvesting plenty of these orange cherry tomatoes for your shares this summer, but we thought the gardeners among you (as well as the new or aspiring gardeners!) might enjoy growing one of your own. Use plenty of compost when preparing the space, fully cover the block of soil from the pot with garden soil when you plant, and keep well watered after planting. Make sure your plant gets plenty of sun, has some support to grow as large as it will want to grow, and is kept clear of weeds.

Feeling overwhelmed by the amount of green in your share? Its all part of the evolution of the season! I like to imagine a bear emerging from winter slumber to start off the summer with tender greens before the fruits and roots develop. Consider balancing out the heaping piles of salad with nuts and chick peas or rounding out the cooking greens by putting them in bean soups or cashew stir-fries. We promise, the season will advance with heavier crops as we go along:)

Bok Choi This cruciferous Asian type of cabbage only grows well in cooler temperatures, so this week be the last week of it until Fall. Braise or stir-fry it lightly for a gorgeous balance of crisp, light stalks and dark green leaves. You can also marinate after finely chopping both leaves and stalks for a raw salad.

Lettuce Heads You each have two varieties to keep your salads diverse. There may be some dirt on the interior of the heads to wash off.

Salad Mix This mix of baby greens is sharp thanks to the arugula in it. If it is too sharp for you, you can try a sweet salad dressing to tone it down. It has been triple washed.

Rainbow Chard These young leaves are tender enough for raw salads and also delicious cooked. They are interchangeable with spinach in recipes as they are in the same plant family and have similar flavor profiles. Consider combining with this week’s spinach for a big batch of homemade saag (an Indian style creamed spinach dish). Like spinach, it cooks down a ton, so while it may seem like you have some giant bunches, you may be surprised at how it shrinks.

Cilantro This herb pairs well with bean dishes or curries. Try making a cilantro salad dressing or a cilantro pesto. Consider drying it if you don’t think you’ll use this week.

Hakurei Turnips These juicy turnips are different from a typical European style storage turnip. Both sharp and sweet, they are juicy and delicious when eaten raw. Slice right before eating as they sometimes get a bitter flavor if sliced too far in advance. Roast or sautée to sweeten. The greens should not be overlooked as they are fabulous raw in salad or tossed into a soup, stir fry, pot of pasta, or casserole.

French Breakfast Radishes Might as well put these beauties next to your peonies for decor instead of eating them! But then you’d miss out on their crunchy, sharp eating quality. Chop them up for salads or try roasting or sautéing to sweeten them up and bring out a rich flavor. The greens are too tough for some people but others like to sauté or steam them for eating.

Peonies! What? Flowers in my vegetable share? These are not edible, they are just pretty! We happen to have access to a huge planting of gorgeous peonies and we couldn’t help but share them with you to celebrate this first week of the CSA. Keep in clean water to ensure a long vase life.

Sungold Cherry Tomato Plants We’ll be harvesting plenty of these orange cherry tomatoes for your shares this summer, but we thought the gardeners among you (as well as the new or aspiring gardeners!) might enjoy growing one of your own. Use plenty of compost when preparing the space, fully cover the block of soil from the pot with garden soil when you plant, and keep well watered after planting. Make sure your plant gets plenty of sun, has some support to grow as large as it will want to grow, and is kept clear of weeds.

Spinach This spinach got quite big due to the recent heat so it might be best cooked rather than raw.

Kubocha Squash Also called the Japanese pumpkin, this squash is particularly dense and creamy. Perfect for soups or really any dish that calls for pumpkin.

Salad Radishes Radish season is in full swing! If you don’t eat these raw on a salad or in tacos, try roasting them in the oven or sautéing on the stove top.

Broccoli Raab These plants toppled a bit last night in the wind so we decided to harvest the stalks for their delicious leaves even though not all of the broccolini florets are formed yet. Cook the leaves and the most tender part of the stalks in stir-fries or soups. Isabella Freedman registrar, Simone Stallman, makes a delicious pasta with lemon zest, broccoli raab leaves, salt, pepper, and olive oil.

Broccoli Incredibly sweet heads! The leaves can used just like kale.


Salad Mix This is a mix of baby lettuces, arugula, and green and purple mizuna. It has a bit of a kick thanks to the arugula but is still relatively mild. It has been triple washed.

Sweet Peppers We’ve been covering these on cold nights so they just keep producing!

Oregano A pinch of oregano to go with your winter squash, salad dressings, soups, or to dry.

Onions The rest of the season will include regular storage onions rather than the sweet onions you received over the summer.

Garlic This garlic is fully dry and should store on your countertop for months at this point.

Carrots Sweet and crunchy! The leaves can be used in soup stock for flavor.

Delicata Squash The striped squash in your share are delicatas, and their flavor is indeed delicate. Sweet, tender- these are easy to eat simply as they are after cooking until soft in the oven or on the stove top.

Spaghetti Squash This variety is called orangetti. The flesh turns stringy like spaghetti once it is cooked and you can eat it with sauce or toss it into other dishes like roasted roots, sautés of greens, or even chili or other stop top dishes.

Salad Radishes Radish season is in full swing! If you don’t eat these raw on a salad or in tacos, try roasting them in the oven or sautéing on the stove top.

Curly Kale We’ve been tossing kale into everything these days- salad, pasta, soup, smoothies, curry, stir-fry… there is almost nothing that can’t take a little kale.

Napa Cabbage This Asian style savoyed (another word for crinkly) cabbage is one of our favorites for marinated salads, kimchi, or light cooking.

Salad Mix This is a mix of baby lettuces, arugula, and green and purple mizuna. It is a bit spicier than last week’s mix thanks to the arugula but is still relatively mild. It has been triple washed.

Sweet Peppers We covered these over the cold nights last weekend and they made it through with no problem.

Onions The rest of the season will include regular storage onions rather than the sweet onions you received over the summer.

Garlic This garlic is fully dry and should store on your countertop for months at this point.

Broccoli These are unbelievably sweet and flavorful!

Cilantro This classic salsa herb grows particularly well in cool weather when some of the other salsa ingredients aren’t producing much. Luckily, it also offers a lot of flavor to curries, chili, and beans. You can also use it in creative salad dressings with lime.

Tomatoes These cooler nights mean that tomato ripening is beginning to slow down. The smaller quantities help us savor the last bits of summer harvest.

Acorn Squash This variety has thin enough skin that you may want to try eating it, or tossing it to the compost depending on your palate. Like most winter squash they are simple to roast either in halves or rounds. You can stuff them for a beautiful display or simply eat them with oil or butter and salt.

Hakurai Salad Turnips You may remember these juicy turnips from spring- they are delicious raw but can also be sautéed or roasted like more traditional European style turnips. The greens are some of my favorite of the greens we grow and can be lightly cooked or chopped up for salad.

Purple Potatoes Gorgeous inside and out! If you still haven’t moved through the last two weeks of potatoes, remember that should store very well in your refrigerator for months. You could consider saving these absolute beauties for Thanksgiving or some other special meal.

Lettuce Heads This variety is called magenta. It is crunchy and beautiful and the last of the head lettuce we have for you this fall. Salad greens will start coming in the form of baby leaves. Speaking of which…

Salad Mix This is a relatively mild mix on the spectrum of baby green flavor profiles. It is a mix of baby lettuces and green and purple mizuna. It has been triple washed and

Kale This variety is called Siberian Kale. It is as versatile as any kale and works particularly well for soups.

Tomatoes These cooler nights mean that tomato ripening is beginning to slow down. The smaller quantities help us savor the last bits of summer harvest.

Sweet Peppers We love that these colorful reminders of summer continue producing even after other heat loving crops decline.

Onions The rest of the season will include regular storage onions rather than the sweet onions you received over the summer.

Garlic This garlic is fully dry and should store on your countertop for months at this point.

Parsley Try making a pesto-like puree with parsley and garlic or simply toss it on salads, squash, or grains.