What’s in your box this week??

fingerling potatoes  (These are not ‘storage’ potatoes, so I recommend eating within a week or so. Rinse them and let them dry on a towel, then store in a cool, dry place.  Wash well just before cooking them.)

green tomatoes  (http://simplyrecipes.com/recipes/fried_green_tomatoes/)


baby leeks

winter squashes (varieties include butternut, delicata, acorn and kabocha)


pie pumpkin/s  (you may have received more than one pie pumpkin if you got a ‘baby’ variety)

sage  (rinse and set out to air dry; then use as fresh sage, or dry in a low oven, ~250 degrees F until

Thai hot peppers  (Rinse and set out to air dry; then use as fresh hot peppers, or dry in a low oven, ~250 degrees F until crisp, but retain their red or green color.  These are quite hot, 1-2 peppers is usually enough to moderately heat a pot of soup or sauce.)

To cook winter squashes and pie pumpkin, wash the squash/pumpkin, cut into pieces, and place in a shallow baking dish, cut-side down.  Fill the bottom of the dish with water,
cover the pan with foil, and bake at 350 degrees F until a fork easily punctures the skin.  The baked squash can then be used in any recipe calling for squash or pumpkin, or it can be frozen for later use.


Here we are, suddenly at the end of another season.  Farming and gardening regularly offer opportunities to practice ‘letting go’ and ‘appreciating the moment.’  The sudden and early end to this growing season was no exception.  I am always left a bit dazed for a few days after the hard frost stops the season in its tracks; you would think after all these years I would not feel that slightly sad sense of loss when the season ends.  We are in Minnesota, after all!  What do I expect?

Most gardeners and sustainable farmers I know are hopeless (and maybe it’s not a bad thing?) optimists.  We keep planting successive crops in the hope that just one more round of beans will pull through, or that those final radishes will size up, stay sweet, and not get tough and pithy.  In some years we are lulled into believing (on some level) that crops will grow into December…and then, suddenly, the season ends in late October, or even November.

This year, there was no time for lulling, just simply the ‘normal’ expectation that we could pull plants through the first minor frosts, and eke out a few more weeks through the end of September, letting tomatoes ripen and keeping squashes on the vine just a bit longer.  And then, true to the gardening lesson that “you can refer to ‘normal’ but you can’t really count on it,” we had early frost coupled with rain that turned thriving, healthy plants into mushy, slimy stalks, in a matter of 2 days.

But, on the bright side (there’s the optimism) I look back on a season of full CSA boxes, tasty lettuce for 6+ weeks, and a variety of successes (minus the blighted peppers), leading up to the last box, which was packed full of nearly all the crops I planned for the fall harvest share.

I hope you enjoyed the variety and adventure of the 2011 season!  I thank you all for supporting a small, organic farm—voting (as a produce eater) to keep our local food system strong and healthy, and keeping your dollars circulating in our local Minnesota economies.

Here are a number of recipes for inspiration!  Have fun and enjoy the rich, hearty flavors of fall produce.

Coca (Spanish Pizza)

(from The World in Bite Size: tapas, mezze, and other tasty morsels, by Paul Gayler)

For the dough:

1 1/3 cups strong white bread flour

½ cup fine corn meal

Sea salt (or kosher salt)

½ tsp. sugar

1 x ¼-oz. envelope rapid-rise yeast


2 tsp. virgin olive oil

1 red onion (peeled and finely chopped)

3 oz. pumpkin (skinned and thinly sliced)

1 TBSP red wine vinegar

2 TBSP tomato paste

2 roasted red peppers (drained, oil reserved, and cut into ¼-inch squares)

1 tsp. smoked paprika

2 TBSP grated Manchego cheese

Coca is the name of a type of Spanish pizza, traditionally baked in a wooden oven and topped with all sorts of delicious things.  The smoked paprika gives a wonderful woodsmoke flavor and an authentic
Spanish note.

1) Sift the flour into a bowl and add two thirds of the cornmeal, a pinch of salt, and the sugar and yeast.  Make a well in the center, pour in 2/3 cup warm water, and bring the ingredients together to form a soft, pliable dough.

2) Turn the dough out onto a floured surface and knead gently for 5-6 minutes.  Return the dough to the bowl, cover it with plastic wrap, then let it rise in a warm place for 1 hour.

3)  Preheat the oven to 400 degrees F.

4)  Sprinkle a large baking sheet with the remaining cornmeal.  Roll out the dough to roughly 8 X 12 inches, and transfer it to the baking sheet.

5)  Heat the olive oil in a pan, add the onion, and cook for 5 minutes, until softened.  Add the pumpkin slices, cooking gently for another 5 minutes, until lightly caramelized.  Stir in the red wine vinegar and simmer for 2 minutes.

6)  Spread the tomato paste over the dough and top with the onion and pumpkin mixture, followed by the roasted peppers.  Sprinkle the smoked paprika over it.

7) Drizzle the reserved pepper oil over everything and place the cocas in the oven to bake for 12-15 minutes, until golden.  Scatter the Manchego cheese on top and bake for another 5 minutes.


Parsnip and Fennel Soup with Dill

(from: Real Simple Magazine, vol. 11 issue 11, November2010)

Serves 4

2 TBSP olive oil

2 leeks (white and green parts), sliced into half-moons

2 medium parsnips, peeled and cut into ¼-inch pieces

1 large bulb fennel, cored and cut into ¼-inch pieces

Kosher salt and black pepper

½ cup dry white wine

1 pound Yukon gold potatoes, peeled and cut into 1/2-inch pieces

5 cups low-sodium vegetable or chicken broth

1 small baguette, split horizontally

2 ounces grated Gruyere or Swiss cheese (1/2 cup)

¼ cup chopped fresh dill

Heat the oil in a large pot over medium heat.  Add the leeks, parsnips, fennel and ¾ tsp. salt, and ¼ tsp. pepper.  Cook, stirring occasionally, until beginning to soften, 6 to 8 minutes.  Add the wine and simmer until evaporated, 1 to 2 minutes.

Add the potatoes and broth and bring to a boil.  Reduce heat and simmer until the potatoes are tender, 12 to 15 minutes.  Transfer half the mixture to a blender and puree until smooth; return it to the pot.

Meanwhile, heat broiler.  Place the bread, cut-side up, on a baking sheet and sprinkle with the cheese.  Broil until the cheese melts.  Cut into pieces.  Sprinkle the soup with the dill and serve with the cheese toast.


Spiced Pumpkin Cake

(from: Real Simple Magazine, vol. 11 issue 11, November2010)

Serves 12

1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pan

3 cups all-purpose flour, spooned and leveled, plus more for the pan

5 tsp. pumpkin pie spice

1 ½ tsp. baking powder

¾ tsp. baking soda

½ tsp. kosher salt

1 ½ cups granulated sugar

3 large eggs

1 15-ounce can pumpkin puree (1 ½ cups)

½ cup whole milk

¼ cup molasses

1 ¼ cups confectioners’ sugar

2 TBSP fresh lemon juice

Heat oven to 350 degrees F.  Butter and flour a 12-cup Bundt pan.

In a bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt.

Using an electric mixer, beat the butter and granulated sugar on medium-high until fluffy, 2 to 3 minutes.  Beat in the eggs, one at a time.  Beat in the pumpkin puree, milk, and molasses (the mixture may appear curdled).  Reduce the mixer speed to low; gradually add the flour mixture and mix until just combined (do not overmix).

Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 55 to 65 minutes.  Let cool in the pan for 30 minutes, then invert onto a wire rack to cool completely.

In a bowl, whisk together the confectioners’ sugar and lemon juice until smooth.  Drizzle over the cake.  Let set before serving.


Here’s one from Rachel Ray, for roasted fingerling potatoes:


You could chop your leeks and some sage leaves and toss with the potatoes, too.


This is Vegetarian Times’ Butternut (or acorn) Squash Soup with Toasted Sage and Herbed Croutons:



Butternut and Apple Harvest Soup

(From allrecipes.com)

Serves 4


2 tablespoons butter

2 large leeks (white and pale green parts only), chopped

1 large onion, chopped

1 large potato, peeled and cubed

2 cups cubed butternut squash

1 cup diced carrots

1 Granny Smith apple, peeled, cored, and sliced 1/4-inch

1 quart chicken stock

1/4 cup dry white wine (optional)

1/2 cup light cream

1/4 teaspoon ground nutmeg

salt and pepper to taste

2 tablespoons chopped chives


Melt butter in a large pot over medium heat. Stir in leeks
and onions, and cook until the onion softens and turns translucent, about 5
minutes. Add potato, squash, carrots, apple, and chicken stock. Bring to a
boil, then reduce heat to medium-low, cover, and simmer until the vegetables
are soft, about 20 minutes.

Carefully puree the soup in batches in a blender, or use a
stick blender to puree the soup right in the pot. Once the soup has been
pureed, return it to the pot and stir in wine and cream. Season with nutmeg,
salt, and pepper; simmer gently for 5 minutes. Ladle into bowls and garnish
with chopped chives.





Harvest Week # 12

September 20, 2011

We arrive at week #12 just in time!  We had 2 nights of hard frost this past week, one of the nights it also rained.  The plants did not survive this combination of wet leaves and low temperatures.

This was one of the shortest growing seasons (maybe THE
shortest growing season) I have experienced in 12 years of produce growing!  Lots of rain and cool weather into June delayed crops at the start of the season, and hard frost (combined with rain) on September 14th ended the season for most crops.

Thanks to my Mom, we do have tomatoes again this week.  She harvested before the frost hit so we are
lucky to have those.  This photo shows the lovely green tomatoes on the dead vines—if only we could have had another week before frost!

What’s in your box
these week??

free-range, organic eggs

tomatoes (green & red)



sunburst squash (summer squash)

baby cukes


scallions & chives


Here is a recipe for fried green tomatoes:


And another for a cheddar, baby leek, and tomato sandwich:


This weekend I harvested squashes and pumpkins, and plan to deliver the fall harvest right away, next week, Monday 9/26.  Watch for details in an email later this week!

Harvest Week #11

September 14, 2011

What’s in your box this week??

red cabbage

green & purple beans  (don’t be afraid of the large, flat green beans—they are not tough and chewy, but rather a variety called ‘Helda’ that actually gets sweeter and crisper as the pods get bigger)

leeks  (to wash leeks, slice each leek lengthwise and run water into all layers of the leek to remove dirt and sand that lodges in between these layers)

summer squashes & zucchini 

chard & beet greens  (once again, be sure to wash before using to remove the sand)

tomatoes  (store tomatoes at room temperature, as they lose flavor in the fridge)


free range, organic eggs


As we move into the final weeks of harvesting, sunny days are helping to ripen tomatoes (finally!) and sustain the remaining crops of the season.  Another of my favorite crops to grow, and members of the onion family, LEEKS are new this week, read below for recipe ideas.  Please also check out the ‘recipes’ page (find a link at the top of this page) for more ideas.

Here is a spaghetti recipe using leeks and tomatoes, from Rachel Ray:


Here is one using leeks and chicken:


And of course Leek Soup is a classic favorite!



Greek Lentil Salad

(from: Everything Quick and Easy 30-Minute, 5-Ingredient Cookbook, by Linda Larsen)

Serves 6

¾ cup cracked wheat

1 ½ cups boiling water

¾ cup lentils

2 cups water

½ cup red wine vinaigrette salad dressing

¼ tsp. dried oregano leaves

2 tomatoes

1 cucumber

1)  Place cracked wheat in medium bowl and cover with boiling water.  Set aside.  In heavy skillet, combine lentils and 2 cups
water and bring to a boil.  Cover and simmer for 20 minutes, until tender; drain if necessary.  Drain cracked wheat, if necessary.  In small bowl, combine salad dressing and oregano.

2)  Meanwhile, cut tomatoes in half, gently squeeze out the seeds, and chop.  Peel cucumber, cut in half, remove seeds, and slice.

3)  In serving bowl, combine cracked wheat, lentils, vegetables, and salad dressing; toss gently to coat and serve


Have a great week!  Week #12 is next week, and is the final week of the regular season.  Then we look forward to winter squashes, pumpkins and potatoes in our final fall harvest box!!




Harvest Week #10

September 6, 2011

What’s in your box this week??

broccoli  (please remember to soak your broccoli in cold salt water for a bit before serving and/or cooking to remove/dislodge any cabbage loopers hanging out in the florets—the loopers are in full force right now and I may have missed a few!)


green & purple beans  (don’t be afraid of the large, flat green beans—they are not tough and chewy, but rather a variety called ‘Helda’ that actually gets sweeter and crisper as the pods get bigger)


summer squashes & zucchini  (quite a variety now including ‘piccolo’, ‘eight-ball’, ‘Romulus’, ‘crookneck’ and ‘sunburst’)


chard  (be sure to wash this week, as it is a bit sandy!)


tomatoes (store tomatoes at room temperature, as they lose flavor in the fridge—read below for info on preserving tomatoes)

dandelion, cilantro, flat (Italian) parsley (packed together in one bag)


jalapeno pepper 


This week’s box looks similar to last week’s, with a few more cukes and summer squashes, and tomatoes!!

The first heirloom tomatoes ripened this week, and plants are looking good for the final 2 harvests of the season.  You  may even get some tomatoes in your fall harvest box, this year, because they are so late.  The fall harvest date is yet TBD, but the pumpkins and winter squashes are looking great, so they may be ready by/around the first week of October.  Quite a few orange pie pumpkins on the vines, already…

If you are starting to get more tomatoes than you can eat before your next CSA box, you can wash and freeze tomatoes ‘as is’, skin and all.  Just pop them in a freezer bag or other freezer-safe storage container, and take out to use in sauces and soups, casseroles, etc. when you need them.  This is a great way to save those 5-6 extra tomatoes (when you don’t have nearly enough to can).  You can also make tomato sauce by cooking the tomatoes in a saucepan, then freeze to use later.

The days continue to bring sun to the farm, with a few cooler temps this past weekend.  Nights are definitely getting cooler, and the rain seems to be tapering off, true to ‘typical’ fall weather.  The crisper air and golden, slanting sunlight remind me that we have turned a new page in our calendar year, as well as in the growing season.  Autumn is upon us!!

Here are a few new recipe ideas for this week’s box; be sure to check last week’s blog post (week #9) for more links and recipes using tomatoes, cucumbers, beans, and more.

I hope you enjoyed a great Labor Day weekend…Happy Back-to-School…and have a fantastic week!


Greek-Style Quesadillas

(from The World in Bite Size: tapas, mezze, and other tasty morsels, by Paul Gayler)

¼ small English cucumber (seeded and cut into small pieces)

1 small red onion (thinly sliced)

2 tomatoes (cut into small pieces)

½ tsp. dried oregano

2 TBSP red wine vinegar

4 TBSP virgin olive oil

2 ½ oz. (about ½ cup) feta cheese

1 garlic clove (crushed)

8 black olives (pitted and finely chopped)

4 pita breads

4 ½ oz. (about 1 1/3 cups) cheddar cheese

1)  In a bowl, combine the cucumber, onion, tomatoes, oregano, vinegar, and 2 TBSP of the olive oil.  Let stand for 20 minutes, then drain thoroughly.

2) Crush the feta cheese in a bowl with the garlic and olives.  Cut the pitas in half, horizontally to give you eight circles, then spread the tops of four circles with the feta mixture.

3)  Divide the salad over these four circles, sprinkle the cheddar on top, then cover with the remaining pita circles to form sandwiches.

4)  Heat the remaining oil in a large nonstick frying pan over a medium heat, and cook the “quesadillas” until the cheese melts, about 2-3 minutes per side.  Cut into wedges when ready to serve.

Recipe Author’s Note:  Try to find a traditional, good-quality feta that uses 30% goat’s milk and 70% sheep’s milk.   Other versions may not yield desired results.


Scrambled Eggs with Pesto

(from: Everything Quick and Easy 30-Minute, 5-Ingredient Cookbook by Linda Larsen)

Serves 6

12 eggs

½ cup cream

½ tsp. salt

1/8 tsp. white pepper

3 TBSP butter

1 cup shredded
Monterey Jack cheese

½ cup prepared basil

1) In a large bowl, beat eggs with cream.  Season with salt and pepper.  In a heavy skillet, melt butter and add eggs.  Cook over medium heat, stirring occasionally, until eggs are almost set.

 2) Sprinkle eggs with cheese, cover, and remove from heat.  Let stand for 2 to 3 minutes, then remove cover, add pesto, and stir gently to mix.  Serve immediately.

 (Author’s note):

 Flavors of Pesto:

Pesto can be made from almost any green herb or edible leaf.  Spinach pesto is made by blending thawed frozen spinach with cheese, olive oil, and garlic.  Mint pesto can be made with fresh mint leaves, oil, and walnuts.  And pesto can include any type of nut, most cheeses, and any combination of herbs and spices.


Harvest Week #9

August 30, 2011

What’s in your box this week??

apples (check last week’s blog for more info recipe ideas)

spinach or broccoli shoots

red cabbage (check last week’s blog for more info recipe ideas)

green & purple beans

 green top onions (you will notice the green tops are starting to die back–the lower stems are still edible and useful as chopped green onion)

‘8-ball’ or ‘piccolo’ summer squash (zucchini)


green top beets



dandelion & oregano




More new items are showing up in these remaining weeks!  This week’s highlights include apples, purple beans, cucumbers, and tomatoes.  There are a lot of great websites and online recipe resources—I am including a few that sound great, using many of the items in your box.

With all the new goodies filling the box, I decided to not include kale, chard, or eggs this week.  Egg production has actually gone down a bit in the past few weeks, after losing 2 chickens.  Grisita died of natural causes/old age a few weeks ago, and one of the red hens went missing last week.  This hen must have been a regular egg-layer because we have noticed fewer eggs since she disappeared.  We know there are skunks, hawks, eagles, coyotes, and wolves in the immediate area (I have seen the coyotes twice this summer, as they crossed the driveway, making their way through the woods at dusk), so it is surprising that we haven’t lost more of our free-ranging hens.

I hope to include eggs in the CSA box at least once more, before the end of the season.  It will depend on egg production as well as how much the boxes fill up with end-of-summer and fall produce.

Has anyone tried the recipe for basil ice cream??  We made it last week and I highly recommend it, if you like ice cream, basil, and have an adventurous palate.  We also had store-bought mint chocolate chip in the freezer, so I mixed some of that with the basil ice cream…Basil Mint Chip is even better!!

(If you have fresh mint in your yard, you could try adding it to the basil in the Basil Ice Cream recipe, and add chocolate chips at the end.)

Okay, so knowing that we should be eating something besides dessert, my Mom made the Sweet and Sour Red Cabbage with apples, which was very good.  Maybe use a bit less vinegar (or more cabbage)—it served as a sort of chutney-type side dish, and was tasty served warm or cold.

Here are a few recipes to try this week; enjoy the beautiful weather and the holiday weekend!

I included oregano in the box again this week so you could try: Greek Salad recipe using cucumber, garlic, oregano and tomato, from Rachel Ray:

Try these using the green or purple beans; when the purple beans are heated, they will turn green.



This one looks great for the Garlicky Green Beans–pick up some cauliflower at the co-op or farmer’s market, and you can make the whole meal.



Harvest Week #8

August 24, 2011

What’s in your box this week??

organic, free-range eggs


spinach or broccoli shoots

garlic (this has been cured, meaning the outer layers are dry and the garlic will keep at room temperature for a few months—keep it dry and out of direct sunlight)


green beans

 green top onions

‘8-ball’ or ‘piccolo’ summer squash

kale & dandelion

cilantro & parsley



Another great week of sunny days mixed with rain showers bring us more new goodies in the box, including apples!  Earlier this week, my mom noticed the tree was loaded with fruit and offered them to the CSA.  Thanks Mom!!

This tree has never been sprayed with pesticides, fungicides or any other product in its 10 (?) years since planting.  We noticed that the deer have done a great job of pruning the lower branches, leaving convenient niches for the ladder.

They are tart—great for making apple sauce, pies, dried fruit, or just eating ‘as is.’  We made dried apples in the food dehydrator by coring and then slicing them before setting them on the drying racks.  We also made sauce by chopping the apples and placing them in a pan, then adding a bit of water, cinnamon, and sugar, cooking until we had the desired consistency. I left our sauce with some bits of apple pieces, kind of like an apple pie.

Next week looks good for cucumbers, more beans, and maybe a few tomatoes…

I am going to keep the blog post short and sweet—please email with any questions, and enjoy the week!

Here are some recipe ideas for using the produce in this week’s box:

Sauteed Red Cabbage:



Sweet & Sour Red Cabbage:



Green Beans Slow Cooked with Bacon and Onions

(Source: Tyler Florence)

6 slices bacon, chopped

1/2 onion, chopped

1 lb fresh green beans

2 cups chicken stock

Kosher salt and black pepper

1. Add the bacon to a saucepan, and cook over medium low heat until the bacon is beginning to crisp.

2. Add the onions, stirring well to incorporate them with the bacon and the bacon fat. Continue cooking for approximately 5-8 minutes, stirring occasionally, until the onions are softened and beginning to brown.

3. Stir in the beans, coating them in the bacon mixture.

4. Add the chicken stock, and season with salt and pepper.  Reduce the heat to low, and cook until the beans are soft but not mushy, between 30-45 minutes.


You can make this a vegetarian meal by omitting the pancetta or prosciutto, and by using a vegetable broth or stock instead of the chicken.

Green Minestrone

Makes 4 servings

(From Classic 30-Minute Meals, by Rachel Ray)

2 TBSP extra virgin olive oil (evoo) (twice around the pan)

4 slices pancetta or ¼ pound thick-cut prosciutto, chopped

1 medium onion, chopped

2 ribs celery, chopped

2 large cloves garlic, crushed

1 bay leaf, fresh or dried

1 medium zucchini, diced

Salt and freshly ground black pepper, to taste

1 can (15 ounces) white cannellini beans

1 can (15 ounces) garbanzo beans

8 cups chicken broth (two 1-quart paper containers)

1 cup ditalini pasta or mini penne pasta

½ pound green beans, trimmed and cut into 1-inch pieces

1 sack (10-ounces) triple-washed spinach, stems removed, leaves coarsely chopped

½ cup grated Parmigiano Reggiano or Romano cheese, plus extra to pass at the table

12 to 16 leaves fresh basil, torn or shredded OR ¼ cup chopped fresh flat-leaf parsley

Heat a soup pot over medium-high heat.  Add evoo and pancetta or prosciutto.  Sautee 2
minutes, then add onions, celery, garlic, bay leaf, and zucchini to the pot, and season with salt and pepper.  Sautee 5 minutes, stirring frequently.  Add white beans, garbanzo beans and chicken broth to the pot; cover, and bring to a boil.  Add pasta and green beans and cook 8 minutes, or until pasta is just tender.  Stir in spinach to wilt, 1 minute.  Stir in grated cheese and ladle soup into bowls.  Top with basil or chopped parsley.


This recipe calls for Swiss chard, but you could try using a combination of greens such as
kale, beet greens, turnip greens, dandelion, etc.

Seared Greens with Red Onion and Vinegar

(From Classic 30-Minute Meals, by Rachel Ray)

2 TBSP vegetable oil or other light oil

½ red onion, sliced

1 tsp. mustard seed

1 ½ to 2 lbs. Swiss chard, stems removed and tops coarsely chopped

¼ cup red wine vinegar

Salt and freshly ground black pepper, to taste

Heat a large skillet over high heat.  Add oil then onion and mustard seeds.  Sear onion and mustard seeds, 2 minutes.  Add greens and toss with tongs in oil.  Sear greens 2 to 3 minutes.  Add vinegar and toss with greens.  Remove pan from heat and season greens with salt and pepper.


Sweet and Sour Zucchini

(from The World in Bite Size: tapas, mezze, and other tasty morsels, by Paul Gayler)

2 TBSP virgin olive oil

1 garlic clove (crushed)

14 oz. small zucchini (cut at an angle into ½-inch slices)

2 TBSP red wine vinegar

2 TBSP honey

3 TBSP currants

Sea salt (or kosher salt) and freshly ground black pepper

1 tsp. superfine capers (well rinsed)

3 TBSP slivered almonds (toasted)

1)  Heat the oil in a large frying pan, add the garlic, and fry over a medium heat until the garlic is just beginning to color.

2)  Throw in the zucchini slices and cook for 3-4 minutes, until lightly colored all over.  Pour in the vinegar and honey, then add the currants.

3)  Cover the pan with a lid and cook for 4-5 minutes, stirring occasionally.

4)  Transfer the zucchini to a dish, to be served either warm or at room temperature.  Before serving, season to taste, add the capers, and scatter the slivered almonds over them.

Harvest Week #7

August 17, 2011

I hope your cabbage arrived frog-free 😉

What’s in your box this week??

organic, free-range eggs

garlic (this has been cured, meaning the outer layers are dry and the garlic will keep at room temperature for a few months—keep it dry and out of direct sunlight)


green beans

 green top onions (Use the whole plant, using the greens first as they are more perishable than the onion bulb.)

‘8-ball’ summer squash



dill, parsley, dandelion



**if you also received beets and turnips with greens, chop off the green tops and store separately from the turnip & beet roots until you are ready to use them**


Green beans!!  I was so happy to check the plants and find so many beans ready to harvest.  We should have a few good weeks of bush beans ahead, provided the weather stays in this beautiful and steady warm (but not humid) pattern.  Pole beans are looking good for harvest in another week or so.

We are getting some rain, and I watered all the gardens this past weekend, so the plants are looking good.  Even the tomatoes seem to be recovering from the extreme tropical stint we had in July, and there are a good number of green globes working on ripening up for us.

Here was my critter highlight of the week—a walking stick hanging out in the broccoli.  These guys are so cool—fast walkers and amazingly camouflaged.

We have been on an ice cream-making kick at our house, so far just whipping up batch after batch of vanilla and strawberry, but next time we are going to try this recipe for BASIL ice cream!  The kids are not thrilled but maybe they will be surprised?

Basil Ice Cream recipe:



Here is how one CSA member recently prepared greens and eggs:

“We ate the beet greens in a nice omelette for supper with some cinnamon, cumin, garlic, and onion.  We sauteed the greens with the spices in grapeseed oil before putting them in their egg envelopes.  Delicious!”


And a few more recipes using items in your box this week–enjoy!!

Fresh Basil Pesto:



Spring Coleslaw

From: Cooking from the Garden—Best Recipes from Kitchen Gardener

3 TBSP whole-grain mustard

3 TBSP balsamic vinegar

1 TBSP sugar

½ cup vegetable oil

2 TBSP milk or half-and-half

6 cups shredded cabbage

3 cups thinly sliced spring radishes

¼ cup minced chives ¼ cup minced fresh herbs, a mixture of
dill, parsley, and lovage

½ tsp. salt

¼ tsp. freshly ground pepper

In a food processor or a bowl, combine the mustard, vinegar, and sugar and pulse or whisk to combine.
Add the oil, a little at a time until it thickens.  Add the milk and pulse or whisk again.  Set aside.

In a large bowl, toss the cabbage and radishes.  Add the dressing, fresh herbs, salt and pepper, and mix well.  Chill the slaw for at least 2 hours.  Taste, adjust the seasoning, and serve.