Week 3

 IMG_2610Full Share (above)

IMG_2607Medium Share (above)

IMG_2606Small Share (above)

Hello friends and members! We hope this newsletter finds you well, and well on your way to enjoying another 4th of July! Happy Birthday, dear country, we love you and are so proud of you!

It has been hot on the farm.  July seems like it came early this year.  The sweet corn and tomatoes are loving the heat and I’m pretty sure you can actually see them growing if you’re watching closely. The weeds are also loving it.  The crew has been on a hoeing frenzy as of late doing their best to stay ahead of the millions of little weed seeds that sprout every day.

IMG_2587 sweet corn growing growing growing-are you ready, Lindsey?!

IMG_2593 crew weeding said sweet corn

IMG_2589 freshly transplanted broccoli for late summer harvest (don’t worry, they perk up after a few days of being in the ground)


IMG_2598gratuitous baby on the farm photo #1

  IMG_2591gratuitous baby on the farm photo #2: checking on the transplant job

What’s in the box:

  • Spring Greens (1/2 lb smalls & med, 3/4 lb full
  • Napa Cabbage
  • Snap Peas: Sugar Anne (3/4 lb smalls, 1 lb med. & fulls)
  • Rainbow Chard
  • Sorrel
  • Turnips: Hakurei or Carrots: Mokum (medium & full only)
  • Pea shoots (medium and full only)
  • Green onions (full only)
  • Scapes (full only)

Snap Peas

Unlike shelling peas, snap peas are meant to be eaten pod and all.  Some folks are bothered by the “string” spine which can be stripped from the pod, but they are perfectly fine to eat with the string attached if you don’t mind a little extra fibrous texture. Chop them up or eat them whole both fresh in a salad (or just a tasty snack) or cooked in a stir fry.


Sorrel is an interesting little green with a bold flavor.  Often described as lemony, I find it more akin to a tart green apple.  It’s a real surprise the first time you try it either way. Excellent as a raw herb in a greens salad or fruit salad, it is also often made into a creamy or pesto-style sauce to pair with fish, top on flatbreads, or as a nice dip for fresh veggies.


Turnips can be used in a lot of ways that a radish can and carry a similar spice. But where a radish may be lauded for having a crisp and light texture, this variety of turnip is particularly notable for how soft, refined and sweet its flesh is. These little gems were bred for fresh eating but are also great cooked.

We don’t like to make a practice of putting items in the box that have a fair amount of cosmetic damage, but every now and then we look past the surface so that you don’t miss out on an otherwise perfectly great crop.  The eating quality of the turnips in this week’s box are exceptional, despite having their fair share of bug attacks both above and below ground.  And although pulling them out of the field as is and putting them in the box made me wince a little, I’m sure there will be nothing but smiles when they are served up on your plate (or snacked right out of the crisper!). You can peel them if you’d like to remove the cosmetic damage on the surface.



Don’t forget to peruse the recipe page of our website, as you’ll often find recipes there that are not necessarily highlighted here, and we are frequently updating the archive. Remember, we always welcome member submissions!


We just can’t let a napa cabbage go by without a nice stir-fry recipe. We know, it’s ubiquitous, but there’s a really good reason for that. This lovely little recipe is fast, easy, and can use a whole host of different vegetables. It’s really not just another stir-fry, it’s really really good! We also have to steer you towards a classic fresh salad with rice noodles and peanuts. It’s easy to make and perfect for summer BBQs! In fact, it will be on our 4th of July picnic table.

As mentioned earlier, sorrel is a match made in heaven as a sauce for fish, but the pesto recipe can be used for lots of other things as well. Tell us what you do with it!

We could never argue with a simple olive oil or butter saute of the snap peas you have in your box, but if you’d like to make something a little more involved, try this warm rice and pea salad.

Swiss Chard is a beautiful, nutritious, versatile vegetable. You can use it in almost any recipe you’d use spinach, kale, or collards in. This pasta is a nice light summery dinner.


Next Week Sneak Peek:

  • Head Lettuce
  • Beets
  • Kale
  • Scallions



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