June 23 or 26 CSA week 6

Share contents: 1 bunch each of red scallions, beets, carrots, green kale. 1head of cabbage, 1 &1/2 pounds red new potatoes, 2 pounds each of squash and cucumbers.

Summer has arrived!

Time for salads and slaws. And grilled squash.

Asian Cucumber and Carrot Salad

2 large or 4 smaller cucumbers

6-8 carrots

2 tablespoons each of rice vinegar, lime juice, honey

2 teaspoons toasted sesame oil

1 teaspoon each of salt, crushed red pepper, sesame seeds

1 tablespoon chopped cilantro

1 scallion cut into thin rounds

1. Spiralize or julienne the cucumbers and carrots. Place them in a bowl.

2. In a small bowl, combine all the dressing ingredients then pour over the vegetables.

3. Sprinkle scallion and cilantro on top. Let sit 20 minutes in refrigerator before eating.

JUne 16 or 19 CSA week 5

share contents week 5: 1 &1/2 pounds of red gold new potatoes, 1 pound summer squash, 1 bunch of arugula, 1 bulb fresh garlic, 1 bag of basil, 1 head of lettuce, 1 bunch scallions, 1 fennel bulb, 1 kohlrabi.

New potatoes should be kept in refrigerator and eaten within the week. Basil will store best if made into pesto immediately or laid out to dry.

Fennel and Kohlrabi Salad

  1. Peel, wash and julienne the kohlrabi bulb. Place in a bowl.
  2. Cut the leaves away from the fennel bulb and then julienne the fennel bulb. Add to the kohlrabi in the bowl.(You can reserve the fennel tops for a soup stock or pickling…they can be toothsome for raw eating.)
  3. Slice thinly into rounds 2 of the scallions and add to the kohlrabi and fennel.
  4. Squeeze the juice of 1 lemon over the veggies and drizzle olive oil over. Salt and freshly ground pepper to taste.

June 9 or 12 CSA week 4

This weeks’ share includes: 1 bunch garlic scapes, 1 pound branching broccoli, 1 bunch red torpedo onions, 1 bunch rainbow chard, 1 bunch baby beets, 1 bag of spinach, 2 heads of lettuce.

Following is a link for a recipe that uses the beet greens as well as the roots. It calls for 1 large beet but you can use the babies as well. They don’t take nearly as long to roast.


The farm is moving toward summer. New potatoes will be ready soon as well as summer squashes and cucumbers. And already we are planting crops for the fall. It’s an interesting thing with this vegetable farming… there is so much that needs immediate attention and action in the present moment but also we must always be thinking 3-6 months out.

I hope you enjoy the vegetables this week!

June 2 or 5 Share #3

This week: 2 heads of lettuce, 1# curly kale, 1 kohlrabi, 1 bunch scallions, 1 bunch garlic scapes, 1# branching broccoli, 1# spinach, 1/2# sugar snap peas.

The broccoli can be eaten raw or lightly cooked. The stems and leaves are tender and can be eaten as well! I usually cook it whole, either steamed or roasted.

Both types of lettuce lend themselves well to wraps.

Sauteed Kale with Garlic Scapes and Vinegar

1# kale, 11/2 tablespoons olive oil, salt, 4-6 garlic scapes, 1 tablespoon red wine vinegar

1. Strip kale leaves off stems. Chop coarsely and wash. Drain well.

2. Heat oil in a large sauté pan. Chop scapes into small coins and add to oil. Let sauté for a minute then add kale slowly; as the first greens wilt down, add more. When all kale is added, season with salt, stir and cover pan. When the greens are tender (5-10 minutes), remove the lid and allow excess water to cook away. Turn off the heat and stir in the vinegar.

(Spinach is good prepared this way as well. )

week 2 May 26, 29

This weeks’ share contents: 1 quart of strawberries, 1 head of green romaine, 1 head of green bibb, 1 bunch swiss chard, 1 bunch parsley, 1 bunch garlic scapes, 2 kohlrabi.

Garlic scapes are what would become the flower on the garlic plant. We remove them so that a larger bulb will develop. Their flavor is mildly garlic and they can be used in any cooking where you want garlic. Just chop them into little rounds. They make a a great pesto with parsley, olive oil, salt and lemon juice.

Kohlrabi are the purple bulbs in your share this week. The greens can be cooked and are similar to collards. The bulb needs to be peeled. You can cut it into matchsticks and add it to salad, shred it and make a slaw, slice it and use to dip into pesto or hummus. Its flavor is mild and sweet and cabbage-like.

SAUTEED CHARD WITH LEMON and HOT PEPPER (from Chez Panisse Vegetables)

Wash and drain the chard leaves and cut them into a rough chiffonade. Saute in olive oil, covered, for about 5 minutes, until the leaves are wilted and tender. Remove the cover and cook away the excess moisture. Season at the last minute with a pinch of red pepper flakes according to taste, and with salt and pepper, and squeeze lemon juice over just before serving.