Green Cabbage Humble but so delicious and versatile. Cabbage will store for weeks in your fridge so if you

Diva Cucumbers These smooth skinned cucumbers are a Mediterranean style.

Marketmore Cucumbers This variety is more typical of what you find in grocery stores.

Swiss Chard Rainbow greens for raw salads or cooked dishes. Chard tastes a lot like spinach and can be used as such.

Parsley If you don’t use your parsley this week you can always chop it up for the freezer or hang it to dry.

Carrots Who needs candy? These crunchy young carrots are unbelievably sweet.

Zucchini You can tell how fresh these are by the fact that they “sweat” when you slice into them- little beads of moisture form on the slices.

Eggplant So early this season! This Asian style is just as versatile as the Italian eggplant.

Fresh Garlic We harvest all of the garlic at this time of year and set most of it up to “cure,” or dry out until it stores well. The garlic you’ve got in your share this week is fresh and you’ll notice that it still has thick skins. It should be stored in the fridge for now.

Basil Basil stores best out of the fridge. It turns a bit black when wet so you may notice some black spots from this morning’s rain sprinkles during harvest.

Tomatoes The very first tomatoes are in! There are many more to come that should start ripening in the next couple of weeks.

Summercrisp Lettuce A two-toned variety that makes a gorgeous salad of darker and lighter shades.

Romaine Lettuce Heads The crunchiest variety we grow. This week marks the end of early summer lettuce. We’ll see those leafy green salads again in the fall!

Broccoli The first summer broccoli! I can’t get over how incredibly different fresh broccoli is from other broccoli. It was literally harvested this morning. Try just snapping off a bit and eating it raw- you’ll tase the difference!

Cilantro Try cilantro in salad dressing, bean dishes, or tacos.

Carrots Who needs candy? These crunchy young carrots are unbelievably sweet. The greens can be used in soup stocks.

Beets The cylindrical shape of these deep red beets makes for more even slices. This heirloom variety is particularly delicious. Don’t forget that you can eat the greens! Chop them up for salad or toss them into soups, morning eggs, or any dish you might use spinach in.

Zucchini The summer harvest has begun! You can tell how fresh these are by the fact that they “sweat” when you slice into them- little beads of moisture form on the slices.


Tuscano Kale This dark green kale variety goes by many names: tuscan kale, Italian kale, Tuscan kale, or… dino kale thanks to its reptilian texture. It makes amazing kale chips, sautés, steamed greens, or raw salads when massaged with olive oil, balsamic vinegar and salt.

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 sautee them like a garlicky green bean. These store well and we'll be distributing them for several weeks.

Scallions Often called spring onions, these are excellent toppings for baked potatoes, soups, salads, or stir fries. They can be eaten cooked or raw.

Snow Peas These can be yummy raw but are also especially good in stir-fry. You can also freeze them simply in freezer bags with or without blanching first.

Sugar Snap Peas The sweet jewels of the garden! They are incredible eaten raw as snacks.

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Green Buttercrisp Lettuce Heads These lettuces have a lighter, buttery head in the center with darker outer leaves.

Green Leaf Lettuce Heads A crunchier lettuce.

Red Leaf Lettuce Heads A two-toned variety that makes a gorgeous salad of darker and lighter shades.

Romaine Lettuce Heads The crunchiest variety we grow.

Hakurei Salad Turnips These juicy turnips are both sharp and sweet. They are perfect raw, roasted or sautéed. The greens are fabulous raw or steamed.

Cilantro Try cilantro in salad dressing, bean dishes, or tacos.

Collard Greens This is the ideal season for collards as they are still quite tender at this point. Try a traditional southern style of cooking them slowly or, simply sauté with olive oil and garlic scapes for fifteen minutes.

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 sautee them like a garlicky green bean. These store well and we'll be distributing them for several weeks.

Scallions Often called spring onions, these are excellent toppings for baked potatoes, soups, salads, or stir fries. They can be eaten cooked or raw.

Zucchini The summer harvest has begun! You have some green and some yellow zucchini in your share which can be used interchangably.

Sugar Snap Peas The sweet jewels of the garden! We mostly eat them raw as snacks.

Kohlrabi I don’t know why this isn’t a more common vegetable- its so beautiful and delicious! Peal the kohlrabi and eat it sliced raw, or try sautéing it or adding it to soups. The greens can be used just like kale.  

Green Buttercrisp Lettuce Heads These lettuces have a lighter, buttery head in the center with darker outer leaves.

Green Leaf Lettuce Heads A crispier lettuce.

Red Leaf Lettuce Heads A two-toned variety that makes a gorgeous salad of darker and lighter shades.

Dill This herb wilts quickly in the fridge but still has plenty of flavor even if you use it after its gone soft. It dries well and should make a nice addition to some of your salads!

French Breakfast Radishes The last week of spring radishes! If you haven’t tried sautéing or roasting them yet, give it a try. The radishes sweeten a lot and have a delicious texture.

Kale The early season kale is particularly tender! Excellent for massaged salad or cooked.

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 sautee them like a garlicky green bean. These store well and we'll be distributing them for several weeks.

Spinach This is the last week of spring spinach as its getting hot for these cool loving plants. The leaves are a little tougher than they were at the beginning of the season but they are still ideal for cooking, if not as tender for salads.

Komatsuna Its nice to learn how to use new vegetables occasionally, right? This Asian green is a lot like bok choi. You can stir-fry it lightly or try making a simple salad by chopping it finely and massaging oil (sesame if you have it), rice vinegar, and soy sauce into it.

Buttercrisp Lettuce Heads These lettuce heads are incredible with buttery texture and two different colors.

Dill This herb wilts quickly in the fridge but still has plenty of flavor even if you use it after its gone soft. It dries well and should make a nice addition to some of your salads!

Arugula We tried something new this week- cutting arugula with its roots on and making bunches rather than bagging it. Having the roots on should make the arugula last a little longer in your fridge, which we thought would be nice this week since you have so many greens to get through and none of them last too long! In future weeks, once the root and fruiting crops kick in, you’ll have more of a balance of items that last and ones you need to use quickly. For now, we hope having bunches of arugula with roots helps with the rush! The roots are not meant to be eaten, so when you are ready to use your arugula simply cut a little higher than the rubber band of your bunch, discard the roots, and make arugula salad, or add it to a quiche, soup, or sautée. You can also add the arugula to your salad mix if you want to increase the volume.

Spinach Great for salad or cooking.

Oregano A bit of this aromatic herb for your salad dressings, soups, or just to smell. You can always dry it pretty easily if you don’t use it this week.

Salad Mix A triple washed mix of baby lettuce and baby mustard greens.

Kale The early season kale is particularly tender! Excellent for massaged salad or cooked.

Hakurei Turnips These juicy turnips are both sharp and sweet. They are perfect raw, roasted or sautéed. The greens are fabulous raw or steamed.

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. Recut the stems when you get home with something sharp and keep in clean water to ensure a long vase life.

Sungold Cherry Tomato Plants These are only for B week members since weekly members got one last week. We’ll be harvesting plenty of 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 soil block with garden soil when you plant, and keep well watered. Make sure your plant gets plenty of sun, has some support, 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 I love to make a very simple salad out of oil, vinegar, and soy sauce over finely chopped bok choi. You can also stir-fry it or try out any number of asian braising methods or salads.  

Lettuce Heads The cool, rainy spring seems like a distant memory now under these long sunny days but all those April showers did slow growth such that most plants are only catching up this week. Our lettuce heads were still quite small at harvest but they are tasty nonetheless!

Salad Mix This mix is heavy on the mustard greens and lighter on the lettuce, so its a little spicy. If it is too sharp for you, you can try a sweet salad dressing to tone it down.

Pea Shoots Also called pea tendrils, this crop is all the rage in the culinary world right now. Stir-fry them (perhaps with bok choi), sauté them, or try them raw in salad.

Spinach Such a gorgeous color! This is fairly young spinach so it is versatile- great for salads or for cooking.

Lemon Balm This perennial herb can be added to ice water as a cooling summer drink. You can also brew it into tea, bake it into muffins or just place its stems in water on your counter to savor the aroma.

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. Recut the stems when you get home with something sharp and keep in clean water to ensure a long vase life.

Sungold Cherry Tomato Plants We’ll be harvesting plenty of sungold 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 soil block 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.

We are distributing a share that is worth the value of two on this final week of the CSA to express our gratitude to you for being a part of our farm.
Most of these veggies will store for many weeks so you can keep eating farm produce over Thanksgiving and beyond, depending on how quickly you need to free up space in your fridge:)

Daikon Radish These long, white Japanese radishes are versatile. Shred them with vinegar dressing for a simple salad or turn them into a stir-fry, roast or soup.

Watermelon Radish One last storage radish variety for the season! These gorgeous pink and green radishes can be used similarly to the purple bravo radishes you received in your last share or the daikon radishes in this one.

Storage Kohlrabi These giants are meant to store for weeks so there is no rush. Peal, and slice for raw kohlrabi sticks which you can eat like carrots sticks, they are so sweet! Or, try roasting, making soup, or adding to other salads.

Popcorn Yes, we grew our own popcorn! Remove the kernels by starting at the bottom and gently pressing each one toward the edge of the cob. Heat oil on medium heat in a pan until it sizzles when you put a drop of water in. Add the kernels, put a lid on the pot and remove from heat when you hear a few moments of silence between pops!

Beets The greens made it through the warm November weather unscathed so enjoy them in soups or sautés. The roots will store for weeks.

Apples We harvested these apples from a neighbor’s orchard and we’re very excited to get to share them with you!

Salad Mix We got one final salad cutting thanks to this November’s unseasonably warm weather and the row covers we used. The mix is heavier on baby mustard greens than lettuces because of the cooler temperatures.

Collards There are a number of holes in these leaves, which we hope you’ll take as a reminder of our organic practices rather than as blemishes. Collards are incredibly nutritious and super tasty when cooked slowly for a long time and seasoned with vinegars or fatty sauces. You can also try using the thick leaves as a wrap like a tortilla!

Potatoes These will store well in the fridge for weeks so take your time if you still have some from the past few weeks.

Parsley Enjoy the last of the parsley for your salads, juices, potatoes or soups.

Garlic Two heads this week to keep you going into Thanksgiving:)

Onion Its hard to find onions as flavorful as these, so enjoy the last of them!

Enjoy the unintentional color scheme of this week’s share: shades of purple, green and white.

Purple Top Storage Turnip These large classic turnips are best suited for soups, roasted veggies and turnip mash. They store for months, so there is no rush to use them.

Purple Bravo Storage Radish If you aren’t used to cooking with radishes, try cubing with turnips and potatoes and roasting in the oven with a little olive oil and salt. They are ideal for stir-fries and add color and crunch when chopped small or shredded for raw salads. Vinegar offers sweetness to tame the sharp radish flavor.

Salad Turnips These are the ones to eat raw if you already have enough roots to cook with but of course they are delicious sautéed or roasted too. Don’t forget to eat the greens raw or lightly cook them to keep their bright green color!

Cabbage These should store for weeks.

Blue Potatoes And our color them is rounded out with these. Such a gorgeous color no matter how you cook these!

Salad Mix The sharp flavor of the baby mustards is toned down by the spinach and lettuce. The mix is triple washed.

Curly Kale The two tricks to making perfect kale chips are: 1) make sure sure the roughly chopped leaves are totally dry before adding salt and oil and 2) watch them in the oven so they don’t over cook. There is only about 1 minute between perfectly crispy and over done.

Garlic Plenty of garlic this week! It will store, so you can save it for those December weeks ahead when the CSA is over:(

Sage A good soup herb, this one can easily be dried if you aren’t ready for it this week.

Collard Greens Collards have a particularly good flavor but their thickness requires a longer cooking time than kale. If you feel a little discouraged by the sporadic holes in the leaves, remember that holes are evidence that your veggies haven’t been sprayed with chemicals. Also keep in mind that research suggests that leaf holes are an indication of higher antioxidant levels. There is always an upside to everything!

Cabbage These cone shaped cabbages are particularly delicious!

Green Tomatoes Why is this tomato green? We harvested all the rest of our tomatoes out of the high tunnel before the freezing temps would have killed them, including the unripe ones. Green tomatoes are awesome for frying or other creative recipes. They just might turn red on your counter top too if you wait long enough. They might also get yucky before they ripen, so its a gamble.

Red Storage Radishes These lovely sharp radishes have purple insides! Slice them thin for salads or crudite, or roast or stir-fry them. The flavor sweetens and concentrates when cooked.

Ripe Red Tomatoes Tomatoes at Halloween!

Parsley What a hardy herb! It does well in summer and in cold temps.

Garlic You can store out of the fridge as they are cured.

Carrots These are, in fact, the last of the fall carrots. Some may be small or have little nicks in them, but they are still delicious.

Onions Looks like the onions are storing well and we should have plenty to last through the rest of the CSA season.

Blue Potatoes Such a gorgeous color no matter how you cook these!

Mustard Greens These cooking greens are a bit sharp and incredibly vibrant in color when lightly cooked. Both of these characteristics are signs that they are packed with vitamins, hopefully shoring up our immune systems for cold season!

Hakurai Salad Turnips These juicy turnips are both sharp and sweet. They are perfect raw, roasted or sautéed. The greens are fabulous raw or steamed.

Eggplant What? More eggplant? In this chilly weather? They may be small, but it has been fun to still have eggplant this fall.

Garlic You can store these outside of the fridge as they are fully cured.

Carrots This is the last of our fall carrot harvest. They’ve been so beautiful and sweet. We’ll miss them!

Sunshine Kabocha Squash This variety is incredibly rich and creamy for soups, pie, roasted squash, pudding or curry.

Jester Acorn Squash I simply slice these small squash in half, drizzle with olive oil and roast in the oven for about a half hour (until soft) at 350. Then I just scoop out the seeds and eat the squash out of the shell with a spoon.

Dill This is the last of the dill for the fall.

Tomatoes The field tomatoes are finished for the season but we’ll still have a trickle of ripe ones coming out of our high tunnel for few weeks.

Onions Looks like the onions are storing well and we should have plenty to last through the rest of the CSA season.