Week 18

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Well, folks, this is it! It’s the last regular box of the year. It has been a great season and we are so honored that you have shared it with us. The new farm would not have existed this year without the great support of our members. It means a lot to us that you’ve chosen to take part in our farm. We hope that produce has inspired some delicious meals and given you something good to put on your table!

Before we get to pictures and whats in the box, a few things for your consideration:

What do I do with my last box?

After this week you can still bring your box back to your pick up site if it is convenient for you. We will be at the pick up sites in two weeks and will grab any extra boxes. If you have any boxes that you’ve been hanging on to from previous weeks, please bring them to your site this week!

Sign up Early for Next Years CSA Share!

Your early support helps us work on infrastructure projects and equipment maintenance this winter and allow us to purchase next years seed early!

Purchase a Thanksgiving Box or Juicing Carrots

We are happy to say that we have a surplus of a few fall staples and have put together a “Thanksgiving” box for this year. This is different from the Fall Extension share (which is sold out still) but is a nice little extra for those wanting to have some tasty local produce in November. The box will be a one time delivery, and will contain:

  • 5 lbs carrots
  • 2 or 3 butternut squashes (about 10 lbs worth)
  • 1 or 2 pie pumpkins (about 6 lbs worth–enough for 2 pies)
  • sage
  • head of garlic

Cost is $28. Delivery will be to your normal pick up site Tuesday Nov 8th or Thursday Nov 10th (depending on your normal pick up day). All ingredients will hold over excellent for Thanksgiving and (most likely through December, too). To make it even more convenient, you’ll be able to pay by credit card (finally!) Sign up here.

Juicing Carrots:You can also purchase a 20 lb box of “seconds” carrots for juicing or other uses for $15. “Seconds” are all carrots that don’t make it into normal shares because they are deformed or damaged. These carrots are still super tasty and great for juicing, 20 lbs makes roughly 4 quarts of juice.  Sign up here for the juice box or the thanksgiving box.

Herbal Share

Our dear friend and herbalist Nancy Graden of Red Clover Herbal Apothecary is offering her own fall/winter herbal share-and we can vouch for how great it is! With products like Elderberry Syrup and Sore Throat Spray with Propolis, you almost don’t mind getting a little sick. We’ve used her products for several years now and we couldn’t be happier with the quality. We also love helping to support other local, organic producers. If you are interested please visit her website for more information.


Member Survey

Every year we ask members to fill out a short survey. This feedback is a critical for us to know that the CSA is producing what the members want and is packaged and delivered in a way that works for them. This is your farm too, so let us know what we are getting right and what we are not. And please, since the surveys are anonymous, if there’s anything you’d like us to be able to respond to, send us an email. We appreciate it! Click on your share size to go to the survey:

Full Share Members

Medium Share Members

Small Share Members


Okay, after all those links, now on to the good stuff:

img_4182Heather and Maybelle harvesting brussels sprouts


img_4188Maybe showing off her brussels sprouts plant
img_4662Michele and Amber harvesting pumpkins
img_4092counting out rubber bands for the thyme harvest


What’s in the Box

  • Butternut, Buttercup, or Kabocha Squash
  • Carrots: 1# small shares, 1.5# mediums, and 2#full
  • Garlic: 1 portion
  • Thyme: 1 bunch
  • Potatoes: 2# small, 2.5# med, 3# full
  • Romanesco or Cauliflower: 1 head medium and full
  • Brussels Sprouts: 1 # medium, and 1.5# full
  • Romanesco or Brussel Sprouts: small share
  • Collard greens: 1 bunch full
  • Sweet Pepper: 1 full



Brussels Sprouts-There’s really no greater way to enjoy brussels sprouts than to toss them with olive oil, salt and pepper and roast them in a hot oven.  Here’s a link to that recipe by one of the queens of stylish comfort food, Ina Garten, a.k.a. the Barefoot Contessa. We also really like this warm  Brussels Sprouts salad. Brussels Sprouts and pasta have quite the affinity for each other, so you might try this Carbonara-style recipe one night.


img_4202The otherworldly Romanesco

Romanesco/Cauliflower-Here’s a few recipes that can be used for either vegetable: This unusual one with seared romanesco and anchovies looks like a nice dish for a cool night, especially served alongside a perfectly cooked steak and some rich red wine. I can’t wait to make this Cauliflower Gratin soon-the fall weather makes me crave warm, creamy, cheesy dishes like crazy! This Cauliflower with Herbed Breadcrumbs is a family favorite (don’t forget, you can use the Romanesco in place of the cauliflower) and the thyme that came in your boxes would be perfect for this, too!

It’s been so much fun planning recipes and sharing our virtual kitchen table with you, dear members. We can’t wait to do it again next year. Happy hearts and happy cooking!

Heather, Brandon, Maybelle, and the Crew!




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Week 17

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Good day members,

Don’t worry! There is still one more week of regular-season shares after this week. It’s hard to believe that it is already October (it certainly does not feel like October outside). The unusually warm weather sure makes it nice to work outside in the fields-we were harvesting sage in our t-shirts!

Many thanks to all the folks who came out for the member party, we had a great time! Maybelle could hardly go to sleep last night because she was so excited talking about all the fun she had.  It was a beautiful day with a lot of good food and conversation. We really appreciate your support-you and your dedication to local, organically grown foods make this farm happen. It is a real pleasure getting to engage with members and put some faces to names. We look forward to seeing and meeting more of you as the seasons progress on our new property-any with any luck we can harvest apples at next year’s fall party!


img_4135img_4701touring by the silos
img_4702too cute, just too cute
img_4709winner of a giant pumpkin

What’s in the Box

  • Butternut Squash-1 for everybody
  • Carrots-1# small shares, 1 1/2# mediums, and 2# full
  • Garlic-1 portion everybody
  • Sage-1 bunch everybody
  • Peppers-1 small shares, 2 medium shares, and 3 full shares
  • Kale-1 bunch everybody
  • Cabbage or Cauliflower-1 medium and full shares
  • Beets-2# medium shares, 2 1/2# full shares
  • Mustard Bunches-1 full shares
  • Eggplant-1 portion full shares


Cabbage-If you got cabbage in your box this week, we suggest you try this lovely autumnal dish from Nigel Slater, the king of British comfort food: Gratin of Cabbage, Cheese and Cream. We also can’t wait to try this recipe for soup: Savoy Cabbage and Parmesan Soup with Croutons. It’s fun to start seriously thinking about soups again!

Peppers-We promise, you’ll miss them when you either can’t get them or have to pay through the nose for organic peppers at the co-ops in the winter. So, for now, enjoy them and be thankful with us for no killing frost yet! Here’s a fun recipe to use yours up with: Sausage, Peppers, and Onion sandwiches! Or, how about a little jambalaya? Here’s a pretty simple weeknight recipe. We’ll be having some at our house this week!

Butternut Squash-Everyone’s favorite returns for one last time! Use it in place of any of the recipes on our winter squash page, or try this neat, new-to-us recipe for Squash Hash with Kale and Eggs. You can also make a super-simple and healthy roasted squash dish like this one-serve alongside some roast chicken and sautéed kale for a great fall dinner.

Sneak peek for the last week!

  • Winter Squash
  • Garlic
  • Brussels Sprouts
  • Collard Greens
  • Celeriac
  • Carrots


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Week 16


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Hello everyone!

Welcome to Week 16! As I type this newsletter, it’s only 7 p.m but already getting dark outside. Brandon and Maybelle are taking one last scramble through the tomato patch to find something, anything, for a farewell BLT sandwich. Frank has an added spring in his almost 9-year-old step thanks to the cool weather, and we are looking at just two more weeks of regular deliveries after this one.

One of the best parts of fall is the Member Appreciation Party. We’ve gotten a bunch of RSVPs, thank you! There’s plenty of room so if you’re still interested, come on by! We’d love to see you. Details again:

Fall Member Party

Sunday, October 2

10 a.m. to 4 p.m.

Sleepy Root Farm

803 60th Street

Amery, Wi. 54001

For those of you who have signed up for the Fall Extended Share, please check your inbox for details. We’ve also got an info sheet here. We thank all of you who signed up-it is a really fun part of the year for us and the added income helps a lot to get the farm through the winter. For those of you who were on the waiting list, we are sorry to say that nobody dropped out so we remain sold out. If you are interested in next year’s Fall Extended Share, let us know and we will put you at the very top of the list.

img_4075A couple of crops that went into the box this week: red russian kale on the right, and thick beds of winter greens on the left.  Almost all our garden beds are 275 feet long. The blue tubing and stands down the middle is a sprinkler irrigation line (as you can imagine it has not been used much lately).
img_4077Winter greens ready for harvest


What’s in the box:

  • Pumpkins: 1  for everybody
  • Winter Greens: 1/2# all share sizes
  • Carrots: 1# small shares, 1 1/2# medium shares, and 2# full shares
  • Peppers: 2 small & medium shares, 3 full shares
  • Garlic: 1 all share sizes
  • Thyme: 1 bunch all share sizes
  • Romano Beans: 1 1/4# medium shares, 1 1/2# full shares
  • Red Russian Kale: 1 bunch medium & full shares
  • Cauliflower or Romanesco: full shares only
  • Celeriac: about 2# full shares


Pumpkins-These are eating pumpkins, friends! Don’t waste them on carving for Halloween! This variety is the New England Pie Pumpkin, well known to growers for its great taste and abundant yields. We would encourage you to try making a pie from your pumpkin for the sheer novelty of how great a fresh pumpkin pie can be. We also think there are a LOT of fabulous savory pumpkin recipes out there. Try this one for one of the fastest weeknight dinners ever. If you have a little more time, try this savory bread pudding. Additionally, any recipe you have that uses any winter squash-butternut, kabocha, buttercup, etc, can be used for the pumpkin.

Carrots-If they escape the fresh-snacking fate of most fresh, tender carrots, we are really excited for this Potage de Crécy from the NY Times. I haven’t thought about this uber-classic French soup since I was at the CIA (Culinary Institute of America, not the other CIA) nearly two decades ago! Carrots, chicken or veg stock, and thickened with rice-how fun! For those with less traditional palates, this Moroccan Chickpeas with Carrots and Chard, also from our beloved NY Times. Simply swap out the chard for your kale!

Celeriac-(suh-lair-e-ack) also known as celery root, is as tasty as it is homely. This root has an aromatic celery meets potato meets turnip flavor, and is really worth trying. We’ve got several good recipes on the celeriac page of the website, but we’d really recommend the classic Remoulade or the Roasted Root Vegetables.

IMG_1365cousin of our old friend celery, but grown for its roots instead of its stalks
IMG_1371celeriac after being trimmed down

Next week’s sneak peek:

  • Beets
  • Cabbage
  • Carrots
  • Winter Squash
  • Rutabaga
  • Sage
  • Garlic
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Week 15

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Hello members, family, and friends!

Here it is, Week 15. That means only three more regular deliveries after this week. That’s right, only three. We’re pretty dazed, thinking about how fast this year has gone, and we are so excited to share the farm with you, our farm share-holders, at our Fall Member Party. For those who missed the announcement last week, here it is again:

Sunday, October 2nd

Member Appreciation/Fall Harvest Party

803 60th Street-Amery, Wi.-54001

10 am to 4 pm

We’ll make a big ol’ pot of soup and have some cornbread and cider, we’ll have lawn games, we’ll have kittens and farm tours, and we’ll have a few giant pumpkins–what else could you ask for in a lazy Sunday? We hope to see you, let us know if you’re coming so we can plan accordingly!


img_3987view from the tractor as we mowed down the last stand of corn

What’s in the box?

  • Butternut Squash- 1 each for all share sizes
  • Romano Beans-3/4# for small shares, 1# for medium shares, 1 1/4# for full shares
  • Winter Greens-1/2# each for all share sizes
  • Peppers-2 each for small and medium shares, 3 each for full shares
  • Hot Peppers-1 each for small and medium shares, 2 each for full shares
  • Sage-1 bunch each for all share sizes
  • Cabbage-1 each for medium and full shares
  • Beets-1 bunch for medium and full shares
  • Carrots-1 1/2# for full shares
  • Radishes-1 bunch for full shares


Butternut Squash-This squash is surely the darling of the squash set. Big, meaty, and with few seeds, it is sweet, tasty, and versatile! There’s a good reason why it’s used so often for soups-it has such a creamy mouthfeel that it’s not necessary to actually add cream to make a rich, velvety soup. Here’s a nice, simple butternut soup recipe, and at the bottom of the page are a few fun variations! If you’re in the mood for some pretty easy weeknight cooking, why not trot out one of the best season-opener recipes there is: Butternut Squash Gnocchi with Brown Butter and Sage?

Winter Greens-We’re eating these fresh until they’re gone! Lettuce and tender greens are almost at an end, and we don’t want to waste time sauteeing them when we’ll have hardier greens like kale and collards coming later in the season. How about a supremely simple Chef-style salad with some chopped or shredded meat, some slices of hard-boiled eggs, some avocado, and a lovely creamy dressing? Or maybe greens with a sherry vinaigrette, crumbled bacon, and blue cheese with pecans or walnuts?

Cabbage-Many of you got red cabbage this week to start, and don’t worry, everyone will be getting cabbage this season. The variety in this week’s box is called Red Express, and we really like it! There’s a lot of lacto-fermenting going on in foods these days (think Sauerkraut), and maybe this Ruby Kraut recipe will be the one to win you over. When done in small batches it’s especially user and time-friendly. This also gives me a chance to introduce you to a favorite healthy food blogger, Garden Betty. She also happens to have written one of the best CSA cookbooks I’ve ever seen-totally modern, simple, tasty food that anyone can make.

Next week’s sneak peek:

  • Carrots
  • Winter Squash
  • Peppers
  • Cabbage
  • Kale
  • Beets
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Week 14


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What mild beautiful weather we’ve been having. Fall is here! Along with it, some fall staples are starting to show up the boxes this week. We’ve been doing walks through the squash patch to see how good the crop is and have started harvesting some varieties. The squash looks great! Our “giant” pumpkins won’t win the fair, but they’re nice enough to show off on the front porch, and they’re sure fun to see out in the middle of the fields!

img_3969 a lot of acorn squash
img_3992from left to right: carnival, sweet reba, sweet dumpling
img_3971harvesting acorn style squash into a pallet box
img_3984Little bean picker


Whats in the Box

  • Radish-1 bunch for all share sizes
  • Winter Squash-1 each for all share sizes
  • Hot Peppers-1 each for all share sizes
  • Potatoes-2 lb for small shares, 2.5 lb for medium and 3 lb for full shares
  • Romano Beans-1# for small shares, 1.25# for medium shares and 1.5# for full shares
  • Eggplant-1 for medium and full shares
  • Peppers-2 each for medium and full shares
  • Parsley-1 bunch for medium and full shares
  • Brussels Sprouts tops-about 6 each for full shares



Beans of the Week 

Dragon’s Tongue on the left (not to be confused with Tongue of Fire Shelling bean from last week) and Yellow Romano on the right. Both are similar in taste and size and many members will receive a mix of the two varieties. They are excellent raw or cooked. The purple striping of Dragon’s Tongue fades away when cooked.


Brussel Sprout Tops

It’s an old gardening trick to cut off the top of brussels sprouts plants at the beginning of fall, sending a signal to the plant to fill out its existing sprouts instead of growing taller. We thought members would enjoy getting these delicious tops–which are usually discarded– as a green in their box this week. The stems are soft and sweet, and the leaves have a familiar broccoli/mustard spice to them (they are part of the broccoli/mustard family after all). Use them like you might collard greens or a pac choi. Here’s a nice recipe from Saveur for an elegant saute.


Winter Squash-what a welcome addition to fall foods! Squash is super tasty, very healthy, and one of the most versatile vegetables we have. The varieties in this week’s box also have completely edible skins. No need to peel! We are thrilled to begin cooking with it. For the inaugural squash week, we’re looking to some favorites that we’ve had to wait all summer to eat: This Miso-Curry Delicata Squash is this week’s winner, hands down. It uses the squash, potatoes and herbs that came in your box, and the unusual but delightful dressing will have you considering serving it on your holiday tables. Stuffed Delicata Squash will work well for all the varieties going out this week, whether they’re delicata, acorn, or carnival. You can easily sub walnuts or other nuts for the beef if you want to keep things meatless. Another great squash recipe for this week’s offerings is the Delicata Squash with Orange and Pistachio.

Potatoes-Our good friend Mike grew these Yukon-type potatoes for us, and we love them! If the weather stays cool as forecasted, a simple creamy potato soup like this one would be heavenly. We made a potato, parsley and pepper hash with fried eggs on top for dinner on Monday night-pretty awesome! Here’s a nice video tutorial from a cheery young Italian-American. If you want a lovely written recipe, go here.

Romano Beans-I found a video of Jose Pizarro himself teaching my favorite Romano Bean recipe!!!!! Here it is, and I hope you give it a try.

Next week’s sneak peek:

  • Winter Squash-probably the crowd favorite, butternut
  • Winter Greens
  • Sweet Italian Frying Peppers
  • Beets

All the best from all of us,

Heather, Brandon, Maybelle, Frank, Janice, Nooney, the three kitties, and the whole darn crew!



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Week 13

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Hello friends and members!

We have to say, fall is here! The sugar maples around the old green farmhouse are starting to turn color in places, the light is lower, more diffuse and more glowing, and we all had to wear sweatshirts this weekend while enjoying breakfast on the front porch. We love it!

Speaking of fall-we’ve set the date for our annual member party! Here it is:

Sunday, October 2nd

Member Appreciation/Fall Harvest Party

803 60th Street-Amery, Wi.-54001

10 am to 4 pm

We’ll send out more reminders and details as we get nearer to the date, but all members are welcome. We will be making a big old pot of soup and cornbread, plus warm apple cider Leave your pets at home, but bring your kids, your muckin’ around boots, a side dish or treat if you’re inclined, and some time to enjoy the property! We’ll take people on a few tours, and have lawn games for those who’d like to relax. RSVPs are encouraged so we know how much to prepare for. We are SO EXCITED to see everyone and show off the permanent home of their CSA farm!

In other farm news we’ve done a lot of seeding for the last few boxes of the regular share and for the fall extension boxes. We’re keeping an eye on the weather so we know when to scramble and pick everything for the frost-is-here-fajita box. We keep checking out the giant pumpkin, and it’s doing just fine! We’ll be saying a sad farewell to the sweet corn this week-and what a great run it’s been. Gracias! It also may be the last week for tomatoes for most members, so enjoy them!

img_3910Michele and Amber harvesting Mustard Greens last week


What’s in the box:

  • Tomatoes (1 lb small, 2 lb med, 1 lb full)
  • Beets (2 lb small, 2.5 lb med, 3 lb full)
  • Sweet Corn (4 small, 6 med, 8 full)
  • Peppers (1 small, 2 med, 2 full)
  • Summer Savory (1 everybody)
  • Shell Beans (1 lb med, 1.5 lb full)
  • Broccoli (1.5 lb full)
  • Celery (full only)
  • Romano Beans (1 lb med, 1.5 lb full)
  • Eggplant (full only)


img_3953You may find either one of these in your beet bag this week: Chioggia on the left, Early Wonder Red on the right.

Shelling Beans

Mediums and Fulls will be getting two different kinds of beans in their shares this week. Romano Beans and Shelling Beans.

img_3942Romano Beans on the left should be cooked just like a regular green bean, Shelling Beans on the right should be shelled and the beans cooked like a dried black or pinto bean (it will take less time though!)

IMG_2789Tongue 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 a snap bean (aka “green 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.


Celery is a new item this year for us. Notoriously finicky to grow in the midwest, we thought we’d give it a shot. You’ll notice that it is different than the ubiquitous California style celery that you’re probably used to. Less watery with a stronger flavor and an almost mint like aftertaste. A great example of how growing the same crop in different regions of the country can produce vastly different results.



Shelling beans are pretty nifty and really quite a rare find. They have a very small window of availability, and for some reason they just aren’t grown by that many farmers anymore. The type you’re getting is the Tongue of Fire bean. If the weather turns a bit cooler at the end of the week, as predicted, give this Fresh Shell Bean and Tomato Stew a try.  That stew is very close to the beloved Pasta e Fagioli, and we are giving you a recipe from last year was too good to stray from. 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 weekend. 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.

Everyone gets sweet corn, tomatoes, and peppers this week, so I wanted to find some recipes that use them all together. It’s hard to believe it, but we’ve returned to soup weather here in the north, and this Roasted Corn and Tomato Soup seems like a great way to celebrate! There’s also this summer favorite to say farewell to until next year, the fabulous bread salad. You could also make this simple succotash. We had it with our burgers for our Labor Day lunch break and it was great! Corn and tomatoes are great with eggs, too, so why not something like this for a chill Sunday brunch? If you’re lucky enough to snag some Cosmic Wheel Creamery flavored quark (they’re at the Linden Hills Farmers  Market on Sundays from 9 to 1, the Linden Hills Co-op, and Mill City Market) use that instead of the goat cheese. Or really, use ANY of her cheese. It’s phenomenal, and we are so proud of our dear friend Rama, who makes cheese of all kinds from cows born and raised on her own farm. 100% grass-fed, too!

Sneak Peek for Next Week:

  • Winter Squash (it’s that time!)
  • Potatoes
  • Romano Beans
  • Radishes
  • Parsley
  • Peppers

All the best from all of us,

Heather, Brandon, Maybelle, Frank, Amber and Michele

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Week 12

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Hello everyone!

We hope this finds you enjoying the lovely weather once again. It’s really time to get serious-to savor every last drop of summer right now. Did you know the average first frost for the year is only three weeks away?! That’s right-frost! We are always a little stunned when we look at the calendar and it’s Week 12, with only 6 more boxes of regular CSA season left. It goes fast, this life–farming, raising a kid, getting a new property set up. I can remember when we first viewed this farm and I knew in my heart that I wanted it to be our home. I can remember bringing Maybelle, little 9 month-old roly-poly Maybelle, to the farm before we had even moved in. Now she’s a full blown toddler–she sits cross-legged on the couch all by herself, munching on raisins and looking at books. And it all seems like it was both years ago and minutes ago.  I am forever grateful for my profession of farming, and its insistence on the present moment. May we continually have the presence of mind to pay attention to these moments as they race on by, knowing that one season inevitably gives way to another.


IMG_3867these pretty pink flowers will soon turn into snap beans


Maybelle giving a kiss to the ever-growing giant pumpkin
IMG_3888Lots and lots of tomatoes. There will be about 500 lbs of tomatoes coming out of the field and into boxes this week, not to mention a good 100 lbs or so that are harvested but don’t make the cut.


What’s in the box:

Tomatoes-2# for small shares, 3# for medium shares, 4# for full shares!

Peppers-1 each for small shares, 2 each for medium and full shares

Hot Peppers (jalapeno) -1 each for small and medium shares, 2 each for full shares

Broccoli (or kale for smalls)-about 1 1/4# for small and medium shares, about 1 1/2# for full shares

Sweet Corn-2 for small shares, 4 for medium, 6 for full

Basil-1 bunch for all share sizes

Kale-1 bunch for medium and full shares (smalls may get kale instead of broccoli this week too)

Eggplant-about 1# for full shares

Mustard greens-1 bunch for full shares

Chives-1 bunch for full shares


It’s back-to-school week for many of you so we’re keeping it simple…these dishes should all be doable in less than an hour! Here’s a shout-out to perhaps my favorite group of people in the online food world-the weekly Cooking newsletter from the New York Times. I’d seriously suggest you get on their mailing list, we find gems every single week.

Peppers-The Italian, or frying peppers, are coming in strong right now! Everyone will start seeing them in their boxes for the next few weeks, and of course there will be the big blow-out Fajita Box when the first frost threatens. For now, enjoy them as you would any sweet or bell pepper…especially in something classic like this Italian Pepper and Sausage Dinner!

IMG_3898Green, yellow and red italian frying peppers on the left. Your hot pepper of the week, jalapeno, on the right.

Broccoli-You can have the entire couscous salad finished by the time you’ve grilled some chicken breasts or cut up a rotisserie chicken. Done! We are also big fans of the broccoli stir-fry featured on our website-add that rotisserie chicken, or saute some shrimp, and you’ll be on your way to homework in a jiffy!

Tomatoes-Really, why not have the ultimate, The BLT, for dinner one night? It’s such a treat, and friends, frost is around the corner and those beauties’ days are numbered…here’s a fun take on the BLT. By the way, both kale and mustard greens make a great substitute for lettuce. For our dear vegetarian friends, how about a nice pasta with goat cheese dinner that takes advantage of your basil, too?

Sweet Corn-It may be the last week of sweet corn for the year. Savor it! How about this sweet corn with jalapeno butter, or maybe go all out for this sweet corn mac and cheese. Or a favorite around here is to cut the corn off the cob for tacos. Yum.

Sneak peek for next week:




Romano Beans?

All the best from all of us,

Heather, Brandon and Maybelle



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