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CSA e-news for June 20-27

Posted 6/20/2020 12:17pm by Josie Hart.

Dear Shareholders,

We can't believe June is flying by so fast - and how about all the beautiful lettuces? What type of salads have you been creating? Send us in your  salad creations and we will share them with you all.

This week we have been busy harvesting, prepping beds, planting fall cabbages and broccoli and enjoying a few cooler days! Here are some shots of our amazing crew at work:



We have started putting together an example share with all the names of the vegetables on a board so you can see what you are getting and chat with the staff if you have questions. The mushrooms always have a label on the cooler when you pick up as to what variety they are. The eggs, well, they are eggs!

If you have a full share, you will receive more items than the small shares. Please note the shares are not identical and that was explained on our website before purchasing. The full share has more items and costs more. If you'd like to upgrade your share next season you can do so in January before we sell shares to our wait list. 

Flower shares will begin at the end of June and fruit comes in mid-July.

harvest list for June 20-27
subject to change based on weather and the dynamic nature of farming

snap peas to full shares
spearmint bundle

featured recipes of the week
this recipe comes from one of our veterans who also happens to be a chef!

Pan Roasted Brussels Sprouts and Baby Turnips
4-6 Garlic scapes cut into 2-inch pieces
5-6 Baby turnips diced
2 cups Brussels sprouts cleaned and halved
3 TBLS Olive oil
1 TBLS Butter
1 TSP Salt
1/4 TSP Pepper

Caramelize above ingredients. 

Dressing: 2 TBLS Dijon mustard
1 TBLS Maple syrup
Juice from half a lemon
1/4 TSP Red pepper flakes
When caramelized add dressing and coat well.
Place in oven 400 F for 25-30 minutes.

kohlrabi slaw

This super simple kohlrabi salad features honeycrisp apple, lemon, tarragon and olive oil! It’s a delicious and unique fall side salad. You’ll love it! Recipe yields 4 side servings or 2 large.


  • 2 Small kohlrabi (about 1 pound, I used the green variety but purple would be prettier), cut into matchsticks about ¼ inch wide
  • 1 Large honeycrisp apple (about ½ pound), cored and cut into matchsticks about ¼ inch wide
  • ¼ Cup fresh tarragon leaves OR mint
  • 3 Tablespoons toasted sunflower seeds*
  • Lemon zest, to taste
  • 1 to 2 Tablespoons olive oil, to taste
  • 1 to 2 Tablespoons lemon juice, to taste
  • Flaky sea salt (like Maldon) and freshly ground black pepper, to taste


  1. In a large serving bowl, combine the kohlrabi and apple matchsticks.  Add the tarragon leaves and sunflower seeds. Shave lemon zest liberally over the bowl (I probably used about half of a small lemon’s worth or more).
  2. Drizzle in 1 tablespoon olive oil and 1 tablespoon lemon juice, then sprinkle lightly with salt and black pepper. Use your hands to gently toss the salad, then add another drizzle of olive oil and lemon juice if the salad seems dry. Finish with another light sprinkle of salt and pepper.
  3. This is so refreshing with apple, lemon and fresh herbs! Have this on a hot day by itself or top it on plain Greek yogurt!

produce handling/storing

Please remember we are handling the produce less - so when you get home try to immediately soak your vegetables in cold running water. You can re-hydrate any vegetable (if the bag dried them out) by filling your sink (very clean sink, of course) with extremely cold water and soaking your veggies for about 20 minutes or until they plump back up. Then dry them by laying them out on a clean towel and store in a sealed plastic or glass container to keep them fresh in the fridge.

I have a guilty pleasure of using a sealed gallon Ziploc for my produce, but I re-use the same one over and over so I feel better about using plastic! For delicate greens, add a paper towel if you have too much moisture or just open the container and let the vegetable breathe for a bit before closing it back up in the fridge.

If you have turnip or carrot or beet tops, etc. be sure to fully cut off all the greens before you wash and store the roots. They will last longer with the tops removed and then you can COOK all the tops as you would any cooking green - also store them in their own sealed bag.

If you can't get to an herb bundle, simply keep the band on it and hang it upside down on a hook in your kitchen. It will dry quickly on its own and you can keep cooking with it as you go.

The only produce you don't want to keep hydrated and cold are tomatoes and basil. I keep basil in a glass jar on my counter like a bouquet. Melons and squash also do great on the counter because you can smell when they are ready and you won't forget them! 

Finally, never keep your onions and potatoes together in the same dark drawer. The potatoes will rot your onions! And speaking of potatoes - they are looking amazing. Here is a photo of them with all their flowers!