July 10, 2018


Week #5 – July 10th– July 13th

Beets with Greens
Red Skinned New Potato
Summer Squash - yellow, zucchini, or kusa
Swiss Chard
Garlic Scapes
Snap Peas 

Snow Peas
Kohlrabi with greens (not pictured)
Romaine Lettuce leaves

NOTE: Quantities vary between large and small share
CLICK on each vegetable for more details
FARM EVENT: Save the date – July 28th – look for details next week
We are planning our next event on the farm – Potato Harvest !

Quick Tips : The end of our pea and garlic scape season is here and we are now moving onto beans. Beans can be quickly blanched and stored in the fridge. They hold up a bit longer that way. Then you can snack on or add to dished rather quickly.  If you don’t get to use the up — simply toss in the freezer for later. We find this very helpful.

BLANCH – place trimmed beans in boiling water for 2 minutes then directly into ice water bath to cool. Store drained beans in a container of your choice. Use within 1-2 weeks or freeze.

New Potato- these are potatoes that are dug without curing and before the tops of the plants die back. These are always a wonderful treat — more potatoes coming soon. Leave the skins on no need to peel. We love to boil and top with butter salt and pepper even a bit of fresh chopped parsley or scallions if you have them.

Beets – We like to boil our beets in the summer and roast in the winter. Keep some skinned boiled beets in the fridge ready to go to add quickly to salads and other dishes. Yes, you can eat the greens too! See the vegetable directory for our favorite Swedish Beet Salad

We will begin to transition into summer veggies – beans, potato, tomato, peppers, eggplant

See vegetable directory for further details…………..Enjoy your week!

Have you looked at the guide to leafy greens in the directory?


PLEASE NOTE: We were informed by our “crop box” vendor that they are out of stock of the small boxes until fall —extremely important to return your box every week!!!

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