July 3 or 6 CSA

Share contents for this week are:  snap beans 2#, fresh garlic, 1 bunch of basil, 1 bunch of cipollini onions, 1 head romaine, 1 bunch carrots,  suhyo long and lemon cucumbers, 2 small green celery, shishito peppers.

We harvested all the garlic on Monday so this is the last of the uncured garlic.  Store it in your refrigerator not in a bag to keep it easy to peel.  We put basil in this week with the thought that you can make pesto…typically our basil get a disease right around the time the tomatoes start to ripen so make your pesto now to use when the tomatoes come in heavy.

Cipollini onions are sweeter than other onions when cooked.  They are delicious roasted with olive oil, salt and pepper and then served with, well, anything!  Great as a pizza topping, with other roasted veggies, grilled, caramelized and added to green beans.

Shishito peppers generally are not hot.  There can be a hot one once in awhile but I haven’t encountered one yet.  I like them best seared whole in a hot cast iron skillet with salt.  Just keep turning them with tongs until most of the surface is blistered and then take them out, let them cool a little, and enjoy by themselves or on bread or saltines.  They are good with some nutritional yeast sprinkled over them too.

Japanese Style Sesame Green Beans

1 tablespoon sunflower or safflower oil, 1 teaspoon toasted sesame oil, 1 tablespoon soy sauce, 1 tablespoon toasted sesame seeds, 1 pound green beans with stems removed, 1 teaspoon mirin

put the oils in a skillet or wok and heat.  when skillet is hot, add beans and stir to coat.  cook on medium-high until beans are bright green and slightly browned in spots, about 10 minutes.  remove from heat and add soy sauce and mirin and stir.  sprinkle with toasted sesame seeds and serve.

June 26 or 29 CSA

This weeks’ share contains:

2 pounds of green snap beans, 2 pounds of shintokiwa cucumbers, 1 pound of zephyr and patty pan squash mix, 1 bunch of sweet onions, 1 bunch of beets, 1 bunch of Italian parsley, 1 pound of Austrian Crescent potatoes, 1 head of Early Jersey Wakefield Cabbage.

If anyone is interested in larger quantities of cucumbers for pickling or just eating please let me know.  We have lots of them for the next week and will sell CSA members cucumbers for $20 a box (about 18#).

The beans do not need stringing.  They are the first picking from these plants and they are so good!  Hope you enjoy them as much as we do!  The cabbage is an heirloom variety, the earliest one to head up for us each year.  Makes great slaw and kraut.  The onions are very mild.  We use them in salads or grilled.  Their flavor gets lost in heavy or long cooking.

Cucumber Salad

Wash and thinly slice 2 cucumbers into rounds

thinly slice 1/2 a sweet onion

combine these in a bowl and sprinkle with kosher salt and freshly ground black pepper, a teaspoon of e.v. olive oil, 2-4 tablespoons of sour cream, and a little lemon juice.  Let this sit for 20 minutes before eating.



June12 or 15 CSA

Share contents:  1 pound of spinach, 1 head napa cabbage, 1 bunch purple carrots, 1 bunch red scallions, 1 bunch dill, 1 head of red romaine, 1 pound small cucumbers, 1 bunch of garlic, 2 pounds red new potatoes.

Yeehaw!! New potatoes!  It was a muddy task to get these lovelies out of the ground but well worth it.  They taste soooo good.  Be sure to refrigerate them until use and use them within a week.  They do not keep very well at this stage.  Dill will keep best wrapped in a piece of fabric or paper towel in the refrigerator.

There are, in your box this week, many ingredients for a batch of kimchi.  The napa cabbage, carrots, garlic, scallions, dill.  The napa and dill also make great slaw.  Napa is delicious cooked slowly in a covered pot with a parmesan rind for flavoring.

The cucumbers are “pickling” cucumbers but are great for fresh eating as well.

Green Garlic Soup, from Alice Waters Chez Panisse Vegetables

1 bunch of green garlic

1 pound of new potatoes

2 medium onions (or 1 bunch of scallions, greens and all)

1/4 pound unsalted butter

2 quarts chicken stock (can substitute vegetable stock)

Trim away the root end of the garlic and peel away tough outer skin.  Cut the garlic into thin half rounds.  Cut the potatoes into 1/2 inch cubes.  Chop the onions into small dice.   Melt the butter in a heavy bottomed pot, add the onion, and cook slowly until translucent and tender.  Salt, and add the garlic and potatoes.  Cook these together for 5 minutes, then pour in the stock and bring to a boil.  Lower the heat to a simmer and cook until the potatoes are tender.  Check the seasoning.  This soup can be served rustic and chunky, or pureed – either way is delicious.

The rains of the weekend were kind to us.  They fell gently and only 3 &1/4 inches total.  We are pumping standing water out of the fields and hoping to stave off diseases this way.  The tomatoes have grown about a foot in the last week.  The first planting of green beans have begun to bloom.  June.



June 5 or 8 CSA

fledgling Carolina wren  (it did fly away and join its family)

This weeks’ share contents:

1 &1/2 pounds summer squash, 1 bunch of kale, 1 head green butterhead lettuce, 1 head romaine lettuce, 1 head of bok choy, 1 bunch of yellow onions, 1 bunch of garlic scapes.

The cucumbers are blooming getting bigger.  The many different onions we grow are starting to bulb up.  You’ll be seeing these things in the next few weeks.  I hope you all have a great week!  We are hoping that the rains of the next few days are gentle and that the creeks stay in their banks.

KALE AND WHITE BEAN SALAD, from the Minimalist Baker


  • 2 cups white or wheat bread, cubed. (day old is best)
  • 1/4 cup olive oil (or other neutral oil, such as avocado)
  • 1/4 tsp each garlic powder, sea salt + black pepper


  • 1 15-ounce can white or butter beans (rinsed and drained)
  • 1/2 lemon, juiced (1/2 lemon yields ~1 Tbsp or 15 ml)
  • 1 Tbsp olive oil
  • 1/4 tsp sea salt
  • 1 Tbsp fresh parsley (chopped // plus more for topping)


  • 10 ounces kale (chopped // large stems removed)
  • 1 lemon, juiced (1 lemon yields ~2 Tbsp or 30 ml)
  • 1 Tbsp olive oil
  • 1 Tbsp maple syrup (optional)
  • 1 pinch each sea salt + black pepper
  • 1 clove garlic (minced)


  • 1/3 cup tahini
  • 1 clove garlic (minced) or 2 or 3 garlic scapes thinly sliced
  • 1 1/2 lemons, juiced (1 1/2 lemons yield ~3-4 Tbsp or 45-60 ml)
  • 1-2 Tbsp dijon mustard
  • 1 pinch each sea salt + black pepper
  • Hot water (to thin)


    1. If making croutons (optional), preheat oven to 325 degrees F (162 C).
    2. Add bread cubes to a large mixing bowl. In a separate bowl, whisk together oil, garlic powder, sea salt and pepper, and pour over bread. Toss to combine. Season once more with a bit more garlic powder, salt and pepper. Toss once more.
    3. Spread on a bare baking sheet and bake for 15-20 minutes or until golden brown. Flip/stir at the 10-minute mark to ensure even baking. Set aside.
    4. In the meantime, add drained beans to a small mixing bowl and add lemon juice, olive oil, sea salt, and fresh parsley. Toss to combine. Set aside.
    5. Add kale to a large mixing bowl with lemon juice, olive oil, maple syrup, salt, pepper and minced garlic. Use your hands to massage the kale and break down its texture a bit, and to season the salad.
    6. To prepare dressing, add tahini, garlic, lemon juice, dijon mustard, sea salt, and pepper to a small mixing bowl. Whisk to combine, then add hot water to thin until pourable. Taste and adjust seasonings as needed. Set aside.
Lastly, add beans, croutons, and 3/4 of the dressing to the kale and toss to combine. Serve with any additional dressing and garnish with parmesan cheese (optional). Best when fresh. If serving later, store dressing and croutons separately.

May 29

Czech Red Wheat starting to head up!