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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Week 11

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Dear Members and Friends,

Welcome to Week 11, or, Holy Tomatoes, What Happened to Summertime?!?!?!

We are a little stunned by the sudden transition into fall-like weather over the past week. It has us dreaming of roasted winter squash and hearty soups.  Things look like they will warm up again soon, but a combination of events has conspired that will keep a few of our summer crops from making a come-back with the warm weather:

Eggplant: As you heard last week, out of the 300 some eggplant plants in the ground, we’ve gotten a whopping total of 5 or 6 eggplants this year.  Apparently this mysterious phenomenon is affecting other farms in our area as well and is assumed to be weather related.

Sweet Corn:We planted 6 different successions of sweet corn this year, each 7-10 days apart in when they were supposed to mature. They all matured fast, and three of them came to maturity at the same time.  So unfortunately six weeks of sweet corn has now been condensed to four.

Tomatoes: Say it ain’t so, not you too, tomatoes! Well, not quite yet, but the plants have been hit hard by all the excessive moisture. Rain spreads early blight on tomato plants (a disease that gets a lot of tomatoes in this part of the world even before the frost does) and the conditions for spreading have been ripe this year.  There are some plants still hanging on, but not for much longer.

Summer Squash: Nothing unusual about summer squash ending this time of year.  The plants usually start fizzling out around early September–see you next year Zucchini!

And so it goes: The highs of summer end sooner some years than others. And while some of our favorite summer crops ride into the sunset, cherished fruits of fall start coming into focus.  There is plenty of good stuff on the way!

In the boxes this week:

  • Sweet Corn: Silver Queen (4 small, 6 medium, 8 full)
  • Spring Greens (1/2 lb everybody)
  • Tomatoes (1# for small shares, 1 1/2 for medium shares, and 2# for full shares
  • Bell and/or Sweet Peppers (2 for everybody!)
  • Hot Peppers (1 med & full)
  • Potatoes (3 lb medium, 4 lb full)
  • Broccoli (1 lb small & medium shares, 2 lb full shares)
  • Oregano (1 bunch for full & medium shares)
  • Cilantro (1 bunch for small shares)
  • Melons (some smalls & the mediums who didn’t get melons last week)


We are continuing to rotate melons through the membership in order to make sure everyone gets some of the limited supply.  Mediums who did not receive a melon last week will be getting one this week. Small shares will be starting to get them, too.  If you’re a small share and did not receive a melon this week you will likely be getting one next week.

A special note about your Broccoli

Broccoli is back!  We recommend that you cut up your broccoli as soon as you get it.  The core of their main stems have been hollowing out as they are growing, removing the core once you get it will keep it from decomposing prematurely in your crisper and ruining the whole head.  By cutting the head in half lengthwise you will easily be able to tell what’s good to keep and what’s not.

Green Tomatoes

A lot of the tomatoes that have held up well in the wet weather are Aunt Ruby Greens or Great Whites.  There is a good chance you might get one this week–lucky you! They are two of my favorites! Both green and white tomatoes have a rich and sweet flavor with very low acidity. So if your tomato is green or whitish yellow, assume it is ripe or close to ripe. Go by touch not color–it should feel slightly soft and giving when gently (gently!) pressed.

IMG_2475Aunt Ruby (green tomato) with some other colorful friends


This week I’ve really focused on the pepper. They’re so user friendly, and make a great snack raw, but I encourage you to explore some of the wonderful recipes we’ve gathered using cooked peppers. Cooking peppers enhances the sweetness. Many of the recipes use a broil technique that is really, truly, quick and easy, and produces a fantastic result. Start with the simple marinated pepper recipe, or go a few steps further for a great Farro and Pepper Salad or a Spanish Pepper, Tomato and Cheese Salad. Not coincidentally, they feature oregano, too! There’s also this recipe for a lovely little Broccoli, Pepper and Portobello Tartine, (a.k.a. French-style open faced sandwich) which we can’t get enough of.

Broccoli is one of the stars of the tartine mentioned above, but this cold weather also has me making soups again. You might like this Broccoli Soup with Cheddar Toasts on one of these incredible 40 degree nights forecasted for this week. This hearty Pasta with White Beans and Broccoli Pesto would be equally satisfying and warming for a weeknight supper.

Melons really don’t need anything but a knife and some eager eaters, but if you’d like to mess around with this beautiful fruit please try the Melon Sangria and give a toast to a lovely but all-too-brief summer!

Sneak Peek at Next Week:

  • Romano Beans
  • Carrots
  • Potatoes
  • Broccoli
  • Cilantro (?)
  • Summer Savory Herb (!)

Here’s to hoping that we get a little more warm weather and a little more time with our summer friends!

All the best from all of us,

Heather, Brandon, Frank, Maybelle and the crew

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Week 10

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Hello, hello good people,

The Summer hits keep coming this week, more sweet corn, more tomatoes, more peppers! The zucchini plants are starting to slow down, so this might be the last week for them.  It’s been really hot around here the last few days, though it sounds like cooler weather is on the way.  Don’t forget the member party is coming up Saturday Aug 29th!  Should be a lot of fun.  We’ll be grilling pizzas with all sorts of good things to put on them.  RSVP if you can make it!

The Bashful Eggplant

Our eggplant has been rather slow to develop fruit this year.  Maybe you’ve noticed the absence of those deep purple beauties.  Several area farmers are experiencing the same thing: lush, healthy plants and not many fruits! We are a bit puzzled by their hesitancy–we believe they are actually dropping their flowers before they develop. Hopefully they will be coming around soon…

The Rotating Melon

The melons are just starting to come into ripeness, but there aren’t quite enough for everybody to have them all in the same week. For this week, full Shares all got melons this week, and some of the medium shares did. We will rotate melons through all the medium share drop sites to ensure that everyone gets some!

 In the Box:

  • Sweet Corn (6 for small shares, 8 for medium, 12 for full)
  • Tomatoes (1 1/2# for small shares, 2# for medium, 3# for full)
  • Potatoes (2 1/2# for small shares, 3# for medium 4# for full)
  • Cilantro (1 bunch per share)
  • Peppers (1 for small, 2 for medium and full shares)
  • Hot Peppers (1 for small and medium, 2 for full shares)
  • Basil (1 small bunch for mediums, 1 large bunch for full shares)
  • Summer Squash (2 for full shares)
  • Cucumbers (1 for medium shares)
  • Melons (full shares, some medium shares)


This is another great week to revel in the hits of the height of summer. The sweet corn will be gone before we know it, so be sure to enjoy every last drop. A tip for storage: if you can bear to eat less corn one of these weeks, cut the kernels off (raw) and freeze them in a plastic zip-top bag. Save the cobs and freeze them separately, they make a great corn flavored broth for a wintry chowder! When you’re ready to eat the corn, throw the kernels, still frozen, into a super hot saute pan with butter or olive oil and you’ll hardly know they weren’t fresh off the cob. I’d also recommend making some salsa with your corn this season, this roasted one is great! This raw corn and zucchini salad is tasty and quick.

New potatoes are a true summer treat, and everyone got lots of them this week. I’ve put a link to one of the very best potato salads ever right here. It’s a modern version of a French classic, and I think you’ll love it. Dairy free, too! Of course, one of the best ways to enjoy new potatoes is steamed and tossed with a little butter and salt, or steamed/roasted and tosses with crispy bacon bits and a little bit of the bacon fat. Add a squeeze of lemon juice or vinegar, and enjoy the simple beauty of this wondrous little tuber.

Sneak Peek of Next Week:

  • Tomatoes
  • Sweet Corn
  • Peppers
  • Eggplant?
  • Melons

All the best from all of us,

Heather, Brandon, Maybelle, Frank and the crew

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