Week 18

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Last Box of the Season

The last week of the season is here my friends. Its been a fantastic growing season with about as perfect weather as you can ask for. We hope you have enjoyed sharing the fruits of the season with us and that it has brought nourishment and delight to your dinner table. One of the greatest things about growing food as a CSA farm is knowing that we are sharing our produce with caring and thoughtful members of our community.

Help Us Grow!

This Fall and Winter we have more to do than the usual taxes, planning and number-crunching. We are also–as you likely well know–about to move to a new farm and have a lot of infrastructure to put in and work to do to get it ready to grow organic vegetables.   All of this, of course, costs money and we could use your help by signing up early for your 2016 CSA share.

If you’re already planning on getting a share please sign up now for next season. Early member sign ups allow us to pay for needed capital improvements now, so we are ready to roll come next spring. (Don’t forget you can get a CSA as a gift-share if you’re looking for a holiday gift idea!) Every sign up gets us closer, and it sure takes a lot of members to build a new farm:

IMG_2460our new farm’s capital costs in number of members

IMG_2455pouring concrete at the new farm 

Survey Time

Every year we ask members to take a member survey. The feedback helps keep us focused on doing the things our members like and make sure we are improving every year.  If you have 10 minutes, please fill out this anonymous 10 question survey–your opinions are greatly appreciated!  Please select the survey based on your share size below (it’s the same survey for each size, it just helps us sort the information):

Small Share Survey

Medium Share Survey

Full Share Survey

In the Box:

  • Winter Squash: Butternut or Acorn
  • Sage
  • Garlic
  • Onions (1# medium)
  • Shallots (1 1/2 # full)
  • Carrots: Napoli (1.5 lb small, 1.75 lb med, 2 lb full)
  • Cauliflower or Romanesco
  • Cabbage
  • Celeriac (2.5# med & full)
  • Beets (2.5# full)
  • Potatoes (2# full)


I’d be remiss to not direct everyone to one of the best ways to combine sage and squash: Butternut Squash Gnocchi with Brown Butter and Sage. This classic, indulgent recipe brings out the best of both ingredients, and it’s really fun to roll out the gnocchi with friends and family pitching in.

Full and medium shares got celeriac one last time, and here is a wonderful Bacon and Celeriac Soup for the cold weeks ahead.

Finally, since fall sends most of our carb-meters running, here’s an indulgent and hearty Sausage, Onion, Sage and Squash Bread Pudding that uses many of your box contents in one simple dish. It can easily be made without the sausage if you’d like it for a Meatless Monday meal.

We sincerely hope that you’ve been able to make good use of the produce and the recipes we’ve provided. Quality time in the kitchen is an important part of our lives and we are grateful that you’ve invited us into yours.

Thanks for being a part of our farm this season.  Have a wonderful winter!

Brandon, Heather, Maybelle and the rest of the crew!

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Week 17


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Second to Last Box

Well, members, friends, and hosts, this is nearly it!

We’ve made it almost entirely through another season together, and what a great one it’s been! Fall is really, truly upon us: the squash has been brought in, cleaned, and counted; the onions are stored away for the rest of the year; and the leaves swirl outside in the wind, crunchy and brown, on their way to becoming soil and growing vegetables in the near future.  There will only be one more week of deliveries after this week.

Fajita Time!

Remember last week’s newsletter? The one that wondered if there was going to be a frost during the CSA season or whether the fajita box would make it? Well, that very night, since fate was tempted, we had our first frost! Instead of going to her weekly yoga class Heather picked cases and cases of peppers, until it was to dark too see. We’re so happy we had time to act, since now we can celebrate the fajita box, a beloved Sleepy Root Tradition! Bust out your tortillas–it’s time for fajitas!

IMG_2864Poblano (left) are mildly hot. Sweet peppers (right) are just sweet

Everybody is getting a good amount of sweet peppers, full shares are getting half sweet and half ancho poblano in their bag–the picture above will help you keep them straight!

Speaking of celebrations we want invite all of you to our

Fall Garlic and New Farm Housewarming Potluck!!!

October 24, 2015 

10 am to 5 pm

We’ll be planting a few thousand cloves of garlic at our new farm, hosting tours of the new place, and asking all who are interested to join us in some general clean-up and settling in at the new place. We’ll provide warm drinks and a hearty meal for all of our volunteers! Please RSVP if you’re interested in helping Sleepy Root snuggle in for our first fall on OUR VERY OWN FOREVER FARM!!!!! Even if you aren’t interested in cleaning out old barns or planting garlic (we get it!) we’d love to have all our members swing by and see what the new place is like. Our hacienda es su hacienda!

In the box this week:

  • Winter Squash: Butternut
  • Turnips: Hinona Kabu
  • Onions (2 small, 3 med, 4 full)
  • Peppers (1# small, 1.5# med, 2# full–half poblano half sweet for fulls)
  • Cilantro
  • Kale (small and full)
  • Cauliflower or Romanesco (med. only)
  • Carrots (1.25# med, 1.5# full)
  • Hot Peppers (1 small, 2 med, 2 full)
  • Eggplant (full only)

Hinona Kabu Turnip



Wow, we are loving this turnip! At first glance it looks like an incredibly striking carrot, but it is in fact a turnip. Mildly sweet with a pleasing tender texture–if you have not been won over by turnips yet, then you surely will be now. Roast like a carrot with olive oil and salt or try caramelizing with butter, sugar and soy sauce in a saute pan. Or just enjoy raw in a salad or as a fresh snack.

Butternut Squash

Because of all the rain this year, we are having more disease problems with our winter squash than usual. Butternut is particularly prone to a fungus on its skin that looks like a tan patch or white and tan tree rings.  If your’s has this, don’t fret, it is only skin deep, just use as normal. Even if it looks like this:

IMG_2441 It looks worse than it is.

IMG_2442See? Use a vegetable peeler to take off the skin or roast the squash and scoop out the meat like normal.


Well, it just wouldn’t be the Fajita Box without some great fajita recipes. Let’s cut to the chase by visiting one of my favorite food bloggers, the Pioneer Woman, and her entry on Beef Fajitas. It’s a bit lengthy, but there’s tons of great photos and she really guides you through the essentials of fajita-making. She covers marination, uses lots of veggies and cilantro, and one of the tastiest meats one can use in a fajita: the skirt steak (although flank steak works really well, too!)

Got some cabbage left over from last week’s box? Great! Use it up (green or red, it doesn’t matter) in this delicious-looking recipe from epicurious for Chicken Fajitas with Crunchy Lime Cabbage and Avocado.

Looking for a fun weekend culinary experience? Make your own tortillas! It’s seriously not that hard, we make them occasionally on the farm and it’s SO worth the effort. Here’s a link to the recipe we use. Enjoy!

Sneak Peek at Next Week:

  • Winter Squash
  • Celeriac
  • Cabbage
  • Carrots
  • Garlic
  • Kale


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Week 16

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Hello members and friends!

What glorious weather we’ve been having! Sometimes we wonder if you get tired of hearing us talk about the weather, but we veggie farmers really live and die by the weather report. The weather nearly completely dictates what our days are like. When we can plant, when we should (or shouldn’t) seed, when we can or can’t weed. It doesn’t mean we get to take a day off when the weather doesn’t cooperate, it just means we have to be infinitely flexible with our planning. The only thing the weather can’t do is stop us on harvest days, rain or shine we are out there getting those crops to you. It can be frustrating but it’s also really a beautiful thing to live in true harmony with what’s going on in our world.

We’re working furiously on our impending move: we’ve consulted with the well driller (ouch! $$$), half of the milking barn has been torn down, we’re getting ready to pour concrete and put a new endwall on the remaining part of the barn, and our super hero father-in-law/stepdad came up to help refinish the original bird’s eye maple floors in our new house. We’ve been moving the perennial garden bit by bit, and are getting ready for our big move in just three weeks! Wow, has this season flown by. We did take some time to visit our friend’s place in Balsam Lake for his annual apple cider pressing, and even got to go look at the supermoon lunar eclipse on Sunday night!

 It’s been a fabulous week in the fields, with a good bit of rain (again) but  a good bit of sunshine and mild temps to go with it. Historically, our famous fajita box has gone out either this week or last, but we’re beginning to wonder if it will happen this year, at least out of necessity. The fajita box was created out of a need to save all the bell peppers we could when a frost was impending. We’d frantically pick every last bell pepper and hot pepper, throw in a big handful of onions, a bunch of cilantro, a few good recipes, and voila! The fajita box. Frankly, we don’t know if there will be a frost between now and Week 18, but we might just put fajita fixings in next week regardless.


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Apple cider making with our good friend Mark

In the Box:

  • Winter Squash: Acorn or Delicata
  • Onions
  • Romano Beans (3/4 lb small, 1 lb med & full)
  • Cabbage
  • Radishes
  • Winter Greens (1/2 lb med, 3/4 lb full)
  • Carrots: Purple haze (1.25 lb med, 1.5 lb full)
  • Celariac (2 lb med & full)
  • Cauliflower (full only)



We happen to really like celeriac. Please don’t judge them by their knobbly, odd appearance. These roots are exceptionally elegant underneath it all! Also known as celery root (and much easier to pronounce!) think of them as a celery plant grown to emphasize the bulb, and as tasting like a cross between celery and potato, with a mild taste and mesmerizing aroma. They also keep for several weeks if you store them in a plastic bag in the refrigerator, so you can take a little time to decide what you want to do with them. We recommend the classic Slow Roast of Roots, or this fun Apple and Root Vegetable Hash. Of course, the culinary classic, Remoulade, is a fabulous way to enjoy this crisp and refreshing vegetable. Try Martha’s interesting update, the Apple and Celery Root Remoulade.

One of our members told me she made this Roasted Acorn Squash recipe, so if you still have squash from last week or need an idea for this week, try it out! She used goat cheese instead of burrata, which must have been awesome. Sounds wonderful, and thank you, Elizabeth!

Our winter greens mix is a custom blend of cold-hardy baby mustards, tender cabbages and pac chois.  Similar to our spicy greens mix without the heat.  We are trying some new greens in the mix this year and have been really happy with them.  I really wouldn’t do anything other than enjoy them fresh as a salad or on a sandwich. Toss them with the best olive oil you have, a little salt, and a few add-ins, and savor, savor, savor. Sadly, the days of local greens are beginning to be numbered!

This is probably the last week of green beans for the season (oh, it pains us to start using that phrase, “the last of the season”!). You might really be grateful come December if you can open your freezer and pull out a bag of gorgeous green beans. All you have to do is boil them in salted water until they are nearly as done as you like, then drain them, plunge them into a bowl or sink full of ice water, drain them again, dry them on towels and then freeze. Twenty minutes of work now will bring a smile to your face come wintertime! If you want to go ahead and enjoy them now, try this Orecchiette and Romano Bean Pasta. I must be hungry as I write this, because I want to eat this right now! Orecchiette pasta can be found in most grocery stores, if you can’t find it just look for something else that’s small-ish and looks like it will hold lots of sauce in the nooks and crannies.

Sneak Peek of Next Week:

  • Butternut Squash
  • Kale
  • Turnips
  • Onions
  • Carrots

Enjoy the food and the cooking, and all the best from all of us,

Heather, Brandon, Frank and Maybelle

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Week 15

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Greetings all,

Hope you have been enjoying the beautiful weather this past weekend. The ground is still pretty wet out here from all the rain at the end of last week.  Fall crops are now in full swing as winter squash and root vegetables start making their way into the boxes!

IMG_2397Erin harvesting winter squash

IMG_2387Maybelle checking on the Romano Beans

What’s in the box:

  • Winter Squash: Acorn type (Carnival, Jester, or Sweet Dumpling) (1 small, 2 med & full)
  • Onions
  • Rutabaga (2 lbs med & full)
  • Romano Beans (3/4 lb small, 1 lb med, 1.5 lb full)
  • Beets (2 for small shares, 1 bunch for medium, and 1 large bunch for full)
  • Peppers (1 small & med, 2 full)
  • Pac Choi (1 lb small & med, 1.5 lb full)
  • Summer Savory ( 1 bunch each)
  • Head Lettuce (1 head med, 2 heads full)
  • Purple Cauliflower (full only)


The season has come, believe it or not, for some fall recipes! As we welcome new-for-the-season vegetables like rutabaga and winter squash, we rejoice in the soothing, nourishing tastes of these heartier foods.

Rutabaga is one of the best fall and winter vegetables to work with. Like the potato’s more interesting cousin, the rutabaga is golden in color and mild in flavor. The rutabaga takes on the flavors of whatever it’s cooked with-it’s essentially a blank palette to apply fall’s best flavors to. It is also remarkably tasty simply steamed and mashed with butter, as described in this recipe by Nigel Slater, but I’d urge you to try out this Slow Roast of Roots-especially since you’ve got onions, beets, and perhaps some carrots leftover from last week?

IMG_2519Acorn squash, foreground. Ben, background.

Acorn Squash is so darn cute and tasty! I’m always overjoyed to see it come in from the field, and its festive shape and colors make me so happy for fall to be here. One of the best features of acorn squash is that the thin skin is completely edible. I know! I was astounded the first time Brandon roasted little slivers of this squash, skin on, and then made me try it. It was awesome!!!! Please promise to try it, you’ll be getting so many nutrients and it really is good. This week we’d recommend the Stuffed Delicata Squash (all delicata recipes are interchangeable with acorn recipes, they are basically the same as far as flavor, meatiness, and texture, and both have edible skins) or the more unusual Squash with Orange and Pistachio.

As I was putting together the recipe section of this newsletter I stumbled across the Roasted Root Blog, with an intriguing recipe for Roasted Acorn Squash with Bourbon Butter. Somebody make this and tell us how it is, we’re so curious!

IMG_2509Lovely grafitti

Cauliflower is making a return to boxes this week, and the purple variety known as Grafitti makes a statement! Sadly, the purple fades upon cooking, so if you want to wow your family and friends, serve it as part of a healthy raw plate. We can’t help but roast most of the vegetables that come into our house this time of year, so try out the Roasted Cauliflower with Herbed Breadcrumbs. The Cauliflower with Cheese Sauce is equally satisfying.

Sneak Peek at Next Week:

  • Winter Squash
  • Onions
  • Winter Greens
  • Celeriac

Enjoy the shift in foods and cooking this week!

All the best from all of us,

Heather, Brandon, Maybelle, Frank, Michele, Erin and Chazz

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Week 14

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Greetings all,

Hope you are all enjoying the absolutely beautiful weather. Things are starting to transition into clean up mode on the farm as we begin to take down tomato trellises and start putting away the seeders and tillage equipment for the year.  More things are getting moved over to the new farm every day as they stop being used for the season.

IMG_2302Baby says Kale is just as much fun to play with as it is to eat!

What’s in the Box:

  • Romano Beans (3/4 lb small & medium , 2 lb full )
  • Potatoes (2 lb small, 3 lb med, 4 lb full)
  • Hot Mustard Greens (1 bunch)
  • Onions: Red Tropea (2 small, 3 med, 3 full)
  • Fennel (1 small, 2 med, 3 full)
  • Parsley (1 bunch)
  • Hot Peppers (1 small & med, 2 full)
  • Collards or Kale (1 bunch med & full)
  • Carrots: Mokum (orange) and Purple Haze (1 lb med, 2 lb full)
  • Peppers (2 full)
  • Cucumber (1 full)

Fennel: Roast it, caramelize it

Fennel is here for an early fall reprise (is it fair to say it’s early fall yet?).  Still have last time’s fennel in your crisper? First off: better compost that, second off: don’t miss your chance this time to enjoy this truly under-used vegetable by roasting it until it caramelizes or sautéing it in a pan on low like an onion (or with an onion) until it caramelizes. Fennel is naturally sweet and really shines when you take advantage of its sugars.  Cut the stems off, slice the fennel in half, and cut out the core (much like you would with cabbage). Then cut thinly with a mandolin or knife. For the visually inclined, good ol’ Martha has a great short video on how to cut fennel.

IMG_2161Using a mandolin to cut thin slices of fennel

IMG_2159 mixed with some onions for roasting

IMG_2165a delicious flatbread/pizza made with goat cheese, kale (collards would be good too!) and the roasted fennel and onions. Yum!


Onions are plentiful this week. We’ve harvested ALL of them and are letting them cure, but we had about 600 red tropea left after our sorting and counting. Red tropea is a lovely red onion which tends to be elongated and has a nice bright flavor. They have the shortest shelf life of the onions that are curing, so we sent everyone a good amount this week. Stumped with what to do with them, especially if you’re not in the habit of using much onion? Well, here are some recipes that highlight the glories of this allium. Rabbit has such a great name, and nothing to do with rabbit! Mentioned in cookbooks as far back as the 1750s, rabbit is basically hot cheese on toast. Try this recipe for an onion rabbit, which will be on our dinner menu this week for sure. It looks like there will be some chilly nights again this week, and that surely calls for one of the most comforting soups of all, French Onion.

Hot mustards are here! This is the fully grown iteration of the spicy salad mix you enjoyed this spring. These greens have a fabulous wasabi-type heat to them, and we’d recommend sautéing them in some olive oil to enjoy the heat in a toned-down manner! For those of you that love that heat, enjoy them raw and lightly dressed with oil and vinegar. To make a meal of them, try the Pasta with Greens and Caramelized Onions.

If you got Collard Greens or Kale in your box this week, lucky you! Pair them with your potatoes to make this wonderful soup…fall is definitely on our minds and in our kitchens these days! Or, try this warming Grits and Greens Casserole. Enjoy this chance to start pulling out cool-weather favorites.

Sneak Peek at Next Week:

  • Romano Beans
  • Winter Squash (okay, for real this time)
  • Rutabaga
  • Onions
  • Beets
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Week 13

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Hello good people,

Week 13 and it has been hot! Holy buckets. We did a whole bunch of work at the new farm over the weekend. My parents came out to help repair  and replaster ceilings (they’re 105 years old and still going strong!) and paint rooms in the house and to play with Maybelle while Heather and I took some time to dig up all the rhubarb from the perennial patch at the old farm, split it, and move it to the new farm. First planting at the new place!  The roots will stay dormant in the ground until next spring at which point they’ll establish themselves as a new plant. Things are starting to get real around here as we make some tangible and visible progress towards getting to our forever farm. Don’t forget you can come visit it during our Fall Garlic Planting/Farm-warming party on October 24th, 10 a.m. to 5 p.m.

IMG_2347rhubarb root planting

What’s in the box

  • Romano Beans (3/4 lb small, 1 lb med, 1.5 lb full)
  • Peppers (1 small, 2 med & full)
  • Baby Kale (1/2 lb small & med, 3/4 lb full)
  • Broccoli (1 lb small, 1.25 lb med, 1.5 lb full)
  • Onions (1 small, 2 med & full)
  • Shiso (1 bunch everybody)
  • Shelling Beans (1.5 lb med, 2 lb full)
  • Head Lettuce (2 full only)
  • Cucumber (1 full only)
  • Tomatoes (3/4# full only)

Shelling Beans

IMG_2789 Tongue of Fire Fresh Shell Bean


Shell beans are the in-betweeners of the bean world. They aren’t meant to be eaten whole (pod and all), as you would haricots verts or a snap bean. They can be, but aren’t always, meant to be dried like a black turtle bean or a vermont cranberry. They are, in fact, meant to be shelled out of the pod fresh, cooked, and enjoyed for their creamy texture and lovely flavor. Still trying to grasp what, exactly, these gorgeous pink and white beans are? Well, edamame that you’d eat as an appetizer at a sushi restaurant is a shell bean. So are lima beans!

Shell the beans out of the pod and cook in some broth or water until tender.  They will take less time than a dry bean since they do not have to be re-hydrated.  About a pound of unshelled beans will yield a cup of uncooked shelled beans. See some good ideas in the recipe section below.

IMG_2813             Our little bean sheller

Wash Your Other Beans

Romano beans are back! I love these beans boiled with a little salt or just as a raw snack and am excited to have them around for another few weeks. Storing them wet reduces their shelf life, so we opted not to wash them before they came to you.  Give them a rinse before eating.


Everyone has mostly familiar items in their boxes this week, so I am going to focus on Shelling Beans and Shiso. Yeah, try to say that one three times, fast!

Shelling beans are pretty nifty and really quite a rare find. They have a very small window of availability, and I’m going to send you to some recipe sites that really highlight and celebrate these gems of the late summer garden. The ever-resourceful folks at Martha Stewart have a nice Shell Beans and Greens Salad recipe here. Replace the dandelion greens with the baby kale in your box and you’ve got a great way to showcase your beans. If the weather turns a bit cooler, as predicted, give this Fresh Shell Bean and Tomato Stew a try. Canned tomatoes would work very nicely here, too, if you don’t have fresh ones. Just a few steps from the bean and tomato stew is Pasta e Fagioli. This is one of those recipes that has people arguing all over the place about how to best make it, so follow your instincts and go with a version you like. This one looks great to me (it also mentions in detail the very same type of bean that’s in your box), and we’ll be enjoying it one of the cooler nights this week. You can even use your lovely Romano beans as the fresh green bean, and don’t even worry about the zucchini, we’re not using it either.

Shiso is a really fun, cool, different and rarely seen herb of Japanese origin. Slice it thinly and use it wherever you might use basil or mint. You can’t go wrong with its citrusy and cumin-like taste. Here’s a link to a Shiso Julep recipe that we posted last year, and here is the link to our version of a Japanese-style Shiso Pesto. Yum! I think this will be on our dinner menu this week as well…and for those of you that get into the research side of food as much as I do, here is a link to a cool blog entry from Chocolate and Zucchini, all about shiso. Shiso would also go great paired with your shell or romano beans this week.

Sneak-Peek-Best-Guess at Next Week’s Box:

  • romano beans
  • broccoli
  • mustard greens
  • winter squash! (yes it’s that time again!)
  • carrots

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Week 12

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Hello friends and members!

Back to Summer

It looks like we will all be enjoying a week of mid-to-upper 80’s temperatures, so some of our summertime crops might get a bit of a reprieve! We are hoping to get some eggplant out of the fields in the next week or two, since they are starting, very slowly, to put on more fruits. Let’s just cross our fingers that we don’t get an early frost. I know! The F-word is upon us again! It’s hard to believe it, but the season and the fields are now transitioning from full summer crops to early fall crops, so tomatoes, corn and others are on the wane, and some cooler-season crops such as broccoli and greens are on the rise.

Member Party

We had a great time meeting lots of members on Saturday at our member party. A great time was had by all grilling pizzas, enjoying the sunshine, and touring the fields. Thanks everyone for bringing such great food and for sharing part of your weekend with us!

We really like to offer these gatherings as a warm-hearted thank you for your support. We truly love building our CSA community, and it means a lot to us to meet new friends, visit with long-time members, and really get at the heart of what the CSA business means to us. Yes, we love to grow beautiful vegetables and share them (and the awesome food that can be made from them!) with others, but what keeps us going is the satisfaction of being a part of and helping to build a greater sense of community and place in an increasingly disjointed world. It really is the members of the Sleepy Root community that make what we do possible!

  IMG_2767 folks at the party

IMG_2311 Last one at the party

This week’s box:

  • Head lettuce: Lovelock (1 for small and medium shares, 2 for full shares)
  • Onions (1 for small shares, 2 for medium shares, 3 for full shares)
  • Peppers (1 each for small shares, 2 each for medium and full shares)
  • Carrots (1# for small shares, 1 1/2 # for medium shares, 2# for full shares)
  • Broccoli (1# for small shares, 1 1/2# for medium shares, and 2# for full shares)
  • Summer Savory (1 bunch for all shares)
  • Cilantro (1 bunch for medium and full shares)
  • Potatoes (2# for small shares, 3# for medium shares)
  • Tomatoes (2# for full shares)
  • Melons (1 each for most of the medium shares, 1 each for all full shares)
  • Sweet Corn (4 for full shares)
  • Cucumber (1 each for full shares)
  • Kale (1 bunch for full shares)


We’re doing the melon rotation again this week. That means that all full shares get melons again, most of the mediums do, and those mediums that don’t get melons this week are up for next week.

Summer Savory

This herb is brand new to the boxes and to us at Sleepy Root! It looks remarkably like rosemary, and has a scent and taste like a cross between rosemary and sage. Summer savory is one of the traditional herbs in the Herbes du Provence blend, and is favored with beans and onions. We are happy to introduce it to our farm! It is fairly hardy, too, so we hope to make it an established member of our perennial herb garden. Our friends at the Kitchn have a great blog entry about summer savory, we suggest you check it out!

IMG_2784summer savory


Since it seems like it’s going to be hot and humid this week, let’s take a look at some recipes that feel right to eat in this kind of weather. I think this will be the week to revel in the summertime favorites, all too soon we’ll be roasting everything, eating tons of hearty soups and stews, and reminiscing on this week’s crops.

If you got tomatoes in your box, run, don’t walk, to make a BLT for lunch. We are planning on having a few this week to say a fond farewell to the always-fleeting tomato season. Whether or not you want the bacon, look at this fun article/video from the NY Times that tells you how to make an awesome tomato sandwich.

If you’ve got potatoes, I’d steer you towards a great summer potato salad. Try the New Potato and Egg Salad on our website, or make a fabulous skin-on mash. We’d also recommend roasting them with olive oil, salt, and a big handful of that summer savory you got in your box.

Next Week Sneak Peek:

  • Romano Beans (for real this time)
  • Shelling Beans?
  • Shiso
  • Broccoli
  • Baby Kale

IMG_2314what’s the deal with this bean? Maybelle checking to see if the rad pink and green shelling beans will be ready for next week

All the best from all of us,

Heather, Brandon, Maybelle, Frank, and the crew

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