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7/26/22 – CSA Week #7

Wow! Seats are filling up fast, but we are still accepting reservations for the Farm to Table Dinner on August 6th. During the social hour you will have the opportunity to sample local beer and wine. Bradley Gillett of Seneca Lake Brewing and and Ben Stamp of Lakewood Vineyards will be in attendance. Bradley will be your bartender for the evening.

Google map directions HERE

I heard some of you are not reading your newsletters!! Made you look ….now on to what you have been waiting for

July 26th, 2022 – Week #7

This week in your CSA Share:

  1. Grape tomato – 1/2#
  2. Baby Beets no tops
  3. Summer Squash – zucchini & yellow
  4. Beans -green/yellow
  5. Cucumber
  6. Fresh Garlic
  7. Tokyo Bekana
  8. Eggplant Japanese purple and/or globe
  9. Fresh Onions
  10. Curly Kale
  11. Garlic Scapes
  12. Basil

Each item in the list is a direct link to the Vegetable Directory that has more details about storage and recipes. On each page you will also find a link to a Pinterest Board for that vegetable. **Featured in this week’s custom recipes

Quick Tips & Ideas:

Weekly Recipes: KP Holistic Chef – Katie Peterson has created 2 custom recipes to compliment your CSA share. You will receive printed copies of the weekly recipes. The recipes are always listed on her website too @KPholisticchef

RECIPE NOTES: You will likely be receiving 1 Japanese purple eggplant and 1 globe eggplant. Both will work for this week’s recipe. Just be sure to cut into similar sized pieces.


Refrigerator Quick Pickles

too many cucumbers or other veggies – extend the life of your produce and quick pickle
Course Salad, Side Dish, Snack


  • jar – pint or quart sterilized jar, lid, ring
  • pot for boiling brine


  • 1 quart vinegar 5% acidity red, white, apple cider
  • 3 quarts water
  • 1 cup salt sea salt, canning salt, real salt
  • spices – fresh or dried Peppercorn/ Garlic/ Hot Peppers/ Bay Leaf/ Basil/ Rosemary/ Turmeric/ Mustard Seed/ Celery Seed/ Dill seed or fronds
  • veggies Cucumber/ Bean/ Pepper/ Turnip/ Radish/ Summer Squash/ Beet Stems/ Chard Stems/Onion/Garlic Scapes


  • Combine ingredients for basic brine – you can adjust the amounts in proportion for the desired total brine. Can be stored in the fridge for future quick pickles just bring to boil and add to jars over veggies
    1 quart vinegar 5% acidity, 1 cup salt, 3 quarts water
  • Bring brine to a boil in a non-reactive pot; use clean jars and lids; add veggies and seasonings of choice; brine does not need to be boiling when added but very warm will help speed process;  add to brine to jars; tap to remove air bubbles; fill jar with brine leaving 1/4″ headspace; tighten cap; leave on counter to cool overnight and place in fridge in morning; test after a day or two if you can wait that long; flavor will improve over the next week as the flavors mingle together
    spices – fresh or dried, veggies


NOTE: Soak your cucumbers over night in the fridge in a bowl of water for extra crisp pickles
Add approx. 1-2 tsp total of herbs per pint; peppercorn and a clove of garlic are always a great choice;  pickles with basil or rosemary are a great choice for someone that doesn’t like dill.

Storage Notes:

Glorious Garlic Harvest – recipes from the day

Did you attend and love the tasty bites? Well, Chef Katie has them available on her website. You can find them HERE

Farm Update:

It has been VERY HOT and DRY!! We finally got some much needed rain. The pond still has water for irrigation; however it is still down a few feet lower than normal.

Something Saturdays:

Jay was here again! He helped us weed the cauliflower. It needed it badly. We do have a small tractor that we can use for cultivation but timing is everything and sometimes we miss the window of opportunity and have to hand weed. The plants look great! Fingers crossed for cauliflower this year. We haven’t grown cauliflower for several years. We are trying a variety that recently became available for organic growing.

Come be a farmer with us on Saturday mornings from 9-12 during the season. Gain a greater sense of community from working together and connect with the land your food is grown on. Relieve stress and get some sunshine. You can work along side us in the field with whatever task we have for the morning. It could be transplanting, weeding, or harvesting. We will supply the gloves and tools.

You will receive an email later in the week once we know what we have planned for the morning.

If you attend 3 or more working events during the season you will earn an Ever Green Farm CSA t-shirt. T-shirts will be distributed at the Gratitude Gathering in October. You must sign up in advance to attend. See you in the field! We are not sure what is planned for next Saturday. When we know, you will get an email.

Available Dates remaining: 7/30, 8/13, 8/27, 9/3, 9/10, 9/24, 10/1, 10/8


Social Media :

FACEBOOK & INSTAGRAM tag us in your photos: @egfcsa @KPholisticchef

We have a new Facebook Page. We will continue to post on both pages for a while as we transition to using just one. Please like and follow our new page

We have also added a new private Facebook Group. We are up to 16 members!! We would like this to be a place where we can all share general cooking and preservation tips, CSA related ideas, recipes, and photos of our culinary creations made with our CSA veggies. It is set up so you can post anonymously if preferred. You can request to be added at the link below.


This season’s produce is brought to you by this crew. We are a small family farm and grow 4-7 acres of over 40 varieties of vegetables. This bunch works hard to get your veggies to you every week.

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