What’s in my box this week?

*Click on produce above for Recipes

Flower of the Week: Zinnias

To keep your flowers at their best, keep the flowers out of direct sunlight, and preferably in a cooler area of your house. Change the water regularly; we recommend every other day. 

DO NOT take flowers unless they are listed next to your name on the list.

Veggie Tips

Apricots – These are Royal Blenheim apricots, which are considered one of the most flavorful apricot varieties out there, with some calling them the “pinot noir of apricots.” Their delicate skin bruises easily so in the larger world of apricot growing, they’ve largely been replaced with other varieties that are firmer and easier to transport, and are more resistant to sunburn, disease, and weather fluctuations. More info about their history here. Blenheims ripen from the inside out and might have a slight green tinge on their shoulders – this green color is unique to this variety and doesn’t mean that they’re underripe. They should be stored stem side down on a flat surface, ideally on the counter. They will ripen fast, so keep a close eye on them, and keep in mind that they don’t need to be very soft to be ripe. But if you want to speed up ripening, put them in a paper bag. If you need to slow down ripening, move them to the refrigerator.

Carrots – We grow super sweet Nantes carrots. More information about our carrots and how we grow and harvest them here. While you’re getting them in a bag, to keep them crisp and crunchy, we recommend moving to a less breathable bag. If they do get a little limp, you can revive them by putting them in water, even for just five minutes. We love snacking on them, but if you’re interested in cooking with your carrots, we have lots of great recipes on our website, plus the Recipe of the Week. If you want more carrots, order a bulk 5# bag from the CSA member store.

Corn – This is sweet, bicolor corn. Keep corn refrigerated and in the husk, wrapped in a plastic bag to keep it from drying out, and the sooner you use it the better because the sugars turn to starch over time and it won’t taste as sweet. We love eating corn raw, but if you’re cooking it, you have some options whether you’re eating corn on the cob (for a rundown, see this list, this list, or this ranking) and if you’re taking the corn off the cob, see here for tips on the best way to do so. We have SO MANY great ideas on our website, plus there are a few more on this site to provide some additional inspiration. One more tip: if you like making your own stock, save your corn cobs!

Cucumbers – We grow a few different types of cucumbers – this week you’re most likely to get Armenian (long and pale) or Painted Serpent (another type of Armenian cucumber with stripes – in the picture above). These cucumbers have thin skins that don’t require peeling nor do the seeds get tough, so there’s no need to remove them either. Cucumbers make a great snack and go great with hummus and other dips, and are an excellent addition to a sandwich or salad. See the Recipe of the Week for one idea. While these aren’t “pickling cucumbers” you can make pickles. You can also cook your cucumbers in a stir-fry (with eggplant too!) or using any of these methods. Additional recipe ideas on our website. Cucumbers should be stored in the refrigerator (but not in the coldest part), in a bag. You do want some airflow but they also need some humidity to avoid drying out and getting floppy and squishy. We recommend storing in a plastic bag that’s open on one end.

Eggplant – Our first eggplant of 2025! We grow a few different types and you can view them on our website, in addition to many excellent recipe ideas. The different shaped eggplants can have slight textural differences but can all be used interchangeably, just pay attention to the way you’re cutting them and keep these cooking tips in mind. While you’ll see suggestions not to refrigerate them we do recommend that you refrigerate (in a warmer section of your fridge, if possible – follow this guidance) in a bag to prevent them from getting squishy. Though if they do get a little soft or get some cold damage, they are still very salvageable, especially if you’re making baingan bharta or baba ghanoush. Eggplant is excellent roasted (try this salad, described as “The Sheet-Pan Salad That Made Me Stop Hating Eggplant, Finally”) or grilled (add to sandwiches, salads, salsa), charred, in stir-fries (especially with basil, corn, or cucumbers), and in curries. They can also be steamed, like in this cucumber salad. This page has a rundown of several eggplant cooking methods and here’s a list with lots of tasty ideas. Additional eggplant ideas here – what are some of your favorites?

New Potatoes – Remember to store your potatoes in the refrigerator and keep them out of the light. Treat these new potatoes as you would any other fresh vegetable. This website has tips for several basic preparation methods and we have many recipe suggestions on our website.

Onions

*Click on produce above for Recipes

Flower of the Week: Zinnias

To keep your flowers at their best, keep the flowers out of direct sunlight, and preferably in a cooler area of your house. Change the water regularly; we recommend every other day. 

DO NOT take flowers unless they are listed next to your name on the list.

Veggie Tips

Apricots – These are Royal Blenheim apricots, which are considered one of the most flavorful apricot varieties out there, with some calling them the “pinot noir of apricots.” Their delicate skin bruises easily so in the larger world of apricot growing, they’ve largely been replaced with other varieties that are firmer and easier to transport, and are more resistant to sunburn, disease, and weather fluctuations. More info about their history here. Blenheims ripen from the inside out and might have a slight green tinge on their shoulders – this green color is unique to this variety and doesn’t mean that they’re underripe. They should be stored stem side down on a flat surface, ideally on the counter. They will ripen fast, so keep a close eye on them, and keep in mind that they don’t need to be very soft to be ripe. But if you want to speed up ripening, put them in a paper bag. If you need to slow down ripening, move them to the refrigerator.

Carrots – We grow super sweet Nantes carrots. More information about our carrots and how we grow and harvest them here. While you’re getting them in a bag, to keep them crisp and crunchy, we recommend moving to a less breathable bag. If they do get a little limp, you can revive them by putting them in water, even for just five minutes. We love snacking on them, but if you’re interested in cooking with your carrots, we have lots of great recipes on our website, plus the Recipe of the Week. If you want more carrots, order a bulk 5# bag from the CSA member store.

Corn – This is sweet, bicolor corn. Keep corn refrigerated and in the husk, wrapped in a plastic bag to keep it from drying out, and the sooner you use it the better because the sugars turn to starch over time and it won’t taste as sweet. We love eating corn raw, but if you’re cooking it, you have some options whether you’re eating corn on the cob (for a rundown, see this list, this list, or this ranking) and if you’re taking the corn off the cob, see here for tips on the best way to do so. We have SO MANY great ideas on our website, plus there are a few more on this site to provide some additional inspiration. One more tip: if you like making your own stock, save your corn cobs!

Cucumbers – We grow a few different types of cucumbers – this week you’re most likely to get Armenian (long and pale) or Painted Serpent (another type of Armenian cucumber with stripes – in the picture above). These cucumbers have thin skins that don’t require peeling nor do the seeds get tough, so there’s no need to remove them either. Cucumbers make a great snack and go great with hummus and other dips, and are an excellent addition to a sandwich or salad. See the Recipe of the Week for one idea. While these aren’t “pickling cucumbers” you can make pickles. You can also cook your cucumbers in a stir-fry (with eggplant too!) or using any of these methods. Additional recipe ideas on our website. Cucumbers should be stored in the refrigerator (but not in the coldest part), in a bag. You do want some airflow but they also need some humidity to avoid drying out and getting floppy and squishy. We recommend storing in a plastic bag that’s open on one end.

Eggplant – Our first eggplant of 2025! We grow a few different types and you can view them on our website, in addition to many excellent recipe ideas. The different shaped eggplants can have slight textural differences but can all be used interchangeably, just pay attention to the way you’re cutting them and keep these cooking tips in mind. While you’ll see suggestions not to refrigerate them we do recommend that you refrigerate (in a warmer section of your fridge, if possible – follow this guidance) in a bag to prevent them from getting squishy. Though if they do get a little soft or get some cold damage, they are still very salvageable, especially if you’re making baingan bharta or baba ghanoush. Eggplant is excellent roasted (try this salad, described as “The Sheet-Pan Salad That Made Me Stop Hating Eggplant, Finally”) or grilled (add to sandwiches, salads, salsa), charred, in stir-fries (especially with basil, corn, or cucumbers), and in curries. They can also be steamed, like in this cucumber salad. This page has a rundown of several eggplant cooking methods and here’s a list with lots of tasty ideas. Additional eggplant ideas here – what are some of your favorites?

New Potatoes – Remember to store your potatoes in the refrigerator and keep them out of the light. Treat these new potatoes as you would any other fresh vegetable. This website has tips for several basic preparation methods and we have many recipe suggestions on our website.

Onions

*Click on produce above for Recipes

Flower of the Week: Zinnias

To keep your flowers at their best, keep the flowers out of direct sunlight, and preferably in a cooler area of your house. Change the water regularly; we recommend every other day. 

DO NOT take flowers unless they are listed next to your name on the list.

Veggie Tips

Apricots – These are Royal Blenheim apricots, which are considered one of the most flavorful apricot varieties out there, with some calling them the “pinot noir of apricots.” Their delicate skin bruises easily so in the larger world of apricot growing, they’ve largely been replaced with other varieties that are firmer and easier to transport, and are more resistant to sunburn, disease, and weather fluctuations. More info about their history here. Blenheims ripen from the inside out and might have a slight green tinge on their shoulders – this green color is unique to this variety and doesn’t mean that they’re underripe. They should be stored stem side down on a flat surface, ideally on the counter. They will ripen fast, so keep a close eye on them, and keep in mind that they don’t need to be very soft to be ripe. But if you want to speed up ripening, put them in a paper bag. If you need to slow down ripening, move them to the refrigerator.

Carrots – We grow super sweet Nantes carrots. More information about our carrots and how we grow and harvest them here. While you’re getting them in a bag, to keep them crisp and crunchy, we recommend moving to a less breathable bag. If they do get a little limp, you can revive them by putting them in water, even for just five minutes. We love snacking on them, but if you’re interested in cooking with your carrots, we have lots of great recipes on our website, plus the Recipe of the Week. If you want more carrots, order a bulk 5# bag from the CSA member store.

Corn – This is sweet, bicolor corn. Keep corn refrigerated and in the husk, wrapped in a plastic bag to keep it from drying out, and the sooner you use it the better because the sugars turn to starch over time and it won’t taste as sweet. We love eating corn raw, but if you’re cooking it, you have some options whether you’re eating corn on the cob (for a rundown, see this list, this list, or this ranking) and if you’re taking the corn off the cob, see here for tips on the best way to do so. We have SO MANY great ideas on our website, plus there are a few more on this site to provide some additional inspiration. One more tip: if you like making your own stock, save your corn cobs!

Cucumbers – We grow a few different types of cucumbers – this week you’re most likely to get Armenian (long and pale) or Painted Serpent (another type of Armenian cucumber with stripes – in the picture above). These cucumbers have thin skins that don’t require peeling nor do the seeds get tough, so there’s no need to remove them either. Cucumbers make a great snack and go great with hummus and other dips, and are an excellent addition to a sandwich or salad. See the Recipe of the Week for one idea. While these aren’t “pickling cucumbers” you can make pickles. You can also cook your cucumbers in a stir-fry (with eggplant too!) or using any of these methods. Additional recipe ideas on our website. Cucumbers should be stored in the refrigerator (but not in the coldest part), in a bag. You do want some airflow but they also need some humidity to avoid drying out and getting floppy and squishy. We recommend storing in a plastic bag that’s open on one end.

Eggplant – Our first eggplant of 2025! We grow a few different types and you can view them on our website, in addition to many excellent recipe ideas. The different shaped eggplants can have slight textural differences but can all be used interchangeably, just pay attention to the way you’re cutting them and keep these cooking tips in mind. While you’ll see suggestions not to refrigerate them we do recommend that you refrigerate (in a warmer section of your fridge, if possible – follow this guidance) in a bag to prevent them from getting squishy. Though if they do get a little soft or get some cold damage, they are still very salvageable, especially if you’re making baingan bharta or baba ghanoush. Eggplant is excellent roasted (try this salad, described as “The Sheet-Pan Salad That Made Me Stop Hating Eggplant, Finally”) or grilled (add to sandwiches, salads, salsa), charred, in stir-fries (especially with basil, corn, or cucumbers), and in curries. They can also be steamed, like in this cucumber salad. This page has a rundown of several eggplant cooking methods and here’s a list with lots of tasty ideas. Additional eggplant ideas here – what are some of your favorites?

New Potatoes – Remember to store your potatoes in the refrigerator and keep them out of the light. Treat these new potatoes as you would any other fresh vegetable. This website has tips for several basic preparation methods and we have many recipe suggestions on our website.

Onions

*Click on produce above for Recipes

Flower of the Week: Zinnias

To keep your flowers at their best, keep the flowers out of direct sunlight, and preferably in a cooler area of your house. Change the water regularly; we recommend every other day. 

DO NOT take flowers unless they are listed next to your name on the list.

Veggie Tips

Carrots – We grow super sweet Nantes carrots. More information about our carrots and how we grow and harvest them here. While you’re getting them in a bag, to keep them crisp and crunchy, we recommend moving to a less breathable bag. If they do get a little limp, you can revive them by putting them in water, even for just five minutes. We love snacking on them, but if you’re interested in cooking with your carrots, we have lots of great recipes on our website, plus the Recipe of the Week. If you want more carrots, order a bulk 5# bag from the CSA member store.

Corn – This is sweet, bicolor corn. Keep corn refrigerated and in the husk, wrapped in a plastic bag to keep it from drying out, and the sooner you use it the better because the sugars turn to starch over time and it won’t taste as sweet. We love eating corn raw, but if you’re cooking it, you have some options whether you’re eating corn on the cob (for a rundown, see this list, this list, or this ranking) and if you’re taking the corn off the cob, see here for tips on the best way to do so. We have SO MANY great ideas on our website, plus there are a few more on this site to provide some additional inspiration. One more tip: if you like making your own stock, save your corn cobs!

Cucumbers – We grow a few different types of cucumbers – this week you’re most likely to get Armenian (long and pale) or Painted Serpent (another type of Armenian cucumber with stripes – in the picture above). These cucumbers have thin skins that don’t require peeling nor do the seeds get tough, so there’s no need to remove them either. Cucumbers make a great snack and go great with hummus and other dips, and are an excellent addition to a sandwich or salad. See the Recipe of the Week for one idea. While these aren’t “pickling cucumbers” you can make pickles. You can also cook your cucumbers in a stir-fry (with eggplant too!) or using any of these methods. Additional recipe ideas on our website. Cucumbers should be stored in the refrigerator (but not in the coldest part), in a bag. You do want some airflow but they also need some humidity to avoid drying out and getting floppy and squishy. We recommend storing in a plastic bag that’s open on one end.

Eggplant – Our first eggplant of 2025! We grow a few different types and you can view them on our website, in addition to many excellent recipe ideas. The different shaped eggplants can have slight textural differences but can all be used interchangeably, just pay attention to the way you’re cutting them and keep these cooking tips in mind. While you’ll see suggestions not to refrigerate them we do recommend that you refrigerate (in a warmer section of your fridge, if possible – follow this guidance) in a bag to prevent them from getting squishy. Though if they do get a little soft or get some cold damage, they are still very salvageable, especially if you’re making baingan bharta or baba ghanoush. Eggplant is excellent roasted (try this salad, described as “The Sheet-Pan Salad That Made Me Stop Hating Eggplant, Finally”) or grilled (add to sandwiches, salads, salsa), charred, in stir-fries (especially with basil, corn, or cucumbers), and in curries. They can also be steamed, like in this cucumber salad. This page has a rundown of several eggplant cooking methods and here’s a list with lots of tasty ideas. Additional eggplant ideas here – what are some of your favorites?

New Potatoes – Remember to store your potatoes in the refrigerator and keep them out of the light. Treat these new potatoes as you would any other fresh vegetable. This website has tips for several basic preparation methods and we have many recipe suggestions on our website.

Onions

Plums – These are yellow/green beauties are shiro plums! Shiro plums generally turn yellow and soften when ripe. If they are still a little green, they can be ripened at room temperature. To speed up the ripening process, keep them on the counter in a paper bag and when ripe, store them in a bag in the refrigerator, where they will be good for up to a week. You can eat plain as a snack, but you can also make a sauce or compote  (cut into small pieces and cook on the stove and add some sweetener and/or spices), or make into a baked good (like a galette, tart, or crisp). You can also add them to salsa (with corn) or salads. Note: we can take the plastic baskets back.

*Click on produce above for Recipes

Flower of the Week: Zinnias

To keep your flowers at their best, keep the flowers out of direct sunlight, and preferably in a cooler area of your house. Change the water regularly; we recommend every other day. 

DO NOT take flowers unless they are listed next to your name on the list.

Veggie Tips

Carrots – We grow super sweet Nantes carrots. More information about our carrots and how we grow and harvest them here. While you’re getting them in a bag, to keep them crisp and crunchy, we recommend moving to a less breathable bag. If they do get a little limp, you can revive them by putting them in water, even for just five minutes. We love snacking on them, but if you’re interested in cooking with your carrots, we have lots of great recipes on our website, plus the Recipe of the Week. If you want more carrots, order a bulk 5# bag from the CSA member store.

Corn – This is sweet, bicolor corn. Keep corn refrigerated and in the husk, wrapped in a plastic bag to keep it from drying out, and the sooner you use it the better because the sugars turn to starch over time and it won’t taste as sweet. We love eating corn raw, but if you’re cooking it, you have some options whether you’re eating corn on the cob (for a rundown, see this list, this list, or this ranking) and if you’re taking the corn off the cob, see here for tips on the best way to do so. We have SO MANY great ideas on our website, plus there are a few more on this site to provide some additional inspiration. One more tip: if you like making your own stock, save your corn cobs!

Cucumbers – We grow a few different types of cucumbers – this week you’re most likely to get Armenian (long and pale) or Painted Serpent (another type of Armenian cucumber with stripes – in the picture above). These cucumbers have thin skins that don’t require peeling nor do the seeds get tough, so there’s no need to remove them either. Cucumbers make a great snack and go great with hummus and other dips, and are an excellent addition to a sandwich or salad. See the Recipe of the Week for one idea. While these aren’t “pickling cucumbers” you can make pickles. You can also cook your cucumbers in a stir-fry (with eggplant too!) or using any of these methods. Additional recipe ideas on our website. Cucumbers should be stored in the refrigerator (but not in the coldest part), in a bag. You do want some airflow but they also need some humidity to avoid drying out and getting floppy and squishy. We recommend storing in a plastic bag that’s open on one end.

Eggplant – Our first eggplant of 2025! We grow a few different types and you can view them on our website, in addition to many excellent recipe ideas. The different shaped eggplants can have slight textural differences but can all be used interchangeably, just pay attention to the way you’re cutting them and keep these cooking tips in mind. While you’ll see suggestions not to refrigerate them we do recommend that you refrigerate (in a warmer section of your fridge, if possible – follow this guidance) in a bag to prevent them from getting squishy. Though if they do get a little soft or get some cold damage, they are still very salvageable, especially if you’re making baingan bharta or baba ghanoush. Eggplant is excellent roasted (try this salad, described as “The Sheet-Pan Salad That Made Me Stop Hating Eggplant, Finally”) or grilled (add to sandwiches, salads, salsa), charred, in stir-fries (especially with basil, corn, or cucumbers), and in curries. They can also be steamed, like in this cucumber salad. This page has a rundown of several eggplant cooking methods and here’s a list with lots of tasty ideas. Additional eggplant ideas here – what are some of your favorites?

New Potatoes – Remember to store your potatoes in the refrigerator and keep them out of the light. Treat these new potatoes as you would any other fresh vegetable. This website has tips for several basic preparation methods and we have many recipe suggestions on our website.

Onions

Plums – These are yellow/green beauties are shiro plums! Shiro plums generally turn yellow and soften when ripe. If they are still a little green, they can be ripened at room temperature. To speed up the ripening process, keep them on the counter in a paper bag and when ripe, store them in a bag in the refrigerator, where they will be good for up to a week. You can eat plain as a snack, but you can also make a sauce or compote  (cut into small pieces and cook on the stove and add some sweetener and/or spices), or make into a baked good (like a galette, tart, or crisp). You can also add them to salsa (with corn) or salads. Note: we can take the plastic baskets back.

*Click on produce above for Recipes

Flower of the Week: Marigolds

To keep your flowers at their best, keep the flowers out of direct sunlight, and preferably in a cooler area of your house. Change the water regularly; we recommend every other day. 

DO NOT take flowers unless they are listed next to your name on the list.

Veggie Tips

Apricots – These are Royal Blenheim apricots, which are considered one of the most flavorful apricot varieties out there, with some calling them the “pinot noir of apricots.” Their delicate skin bruises easily so in the larger world of apricot growing, they’ve largely been replaced with other varieties that are firmer and easier to transport, and are more resistant to sunburn, disease, and weather fluctuations. More info about their history here. Blenheims ripen from the inside out and might have a slight green tinge on their shoulders – this green color is unique to this variety and doesn’t mean that they’re underripe. They should be stored stem side down on a flat surface, ideally on the counter. They will ripen fast, so keep a close eye on them, and keep in mind that they don’t need to be very soft to be ripe. But if you want to speed up ripening, put them in a paper bag. If you need to slow down ripening, move them to the refrigerator.

Basil – To keep your basil fresh, store in a glass of water on the counter (NOT in the refrigerator) like you would flowers. To make it last longer, cover with a plastic bag. Change the water regularly. Or you can use it up all at once in a batch of pesto! Other ideas – add to your potatoes (like in a potato salad) or a cabbage salad. Other recipe ideas on our website. What’s your favorite thing to do with basil? Do you have a tip or trick that you use to make basil last?

Carrots – We grow super sweet Nantes carrots. More information about our carrots and how we grow and harvest them here. While you’re getting them in a bag, to keep them crisp and crunchy, we recommend moving to a less breathable bag. If they do get a little limp, you can revive them by putting them in water, even for just five minutes. We love snacking on them, but if you’re interested in cooking with your carrots, we have lots of great recipes on our website. If you want more carrots, order a bulk 5# bag from the CSA member store.

Cucumbers – We grow a few different types of cucumbers – this week you’re most likely to get Armenian (long and pale) or Painted Serpent (another type of Armenian cucumber with stripes – in the picture above). These cucumbers have thin skins that don’t require peeling nor do the seeds get tough, so there’s no need to remove them either. Cucumbers make a great snack and go great with hummus and other dips, and are an excellent addition to a sandwich or salad (try this one with summer squash or this one with carrots). While these aren’t “pickling cucumbers” you can make pickles. You can also cook your cucumbers in a stir-fry or using any of these methods. Additional recipe ideas on our website. Cucumbers should be stored in the refrigerator (but not in the coldest part), in a bag. You do want some airflow but they also need some humidity to avoid drying out and getting floppy and squishy. We recommend storing in a plastic bag that’s open on one end.

New Potatoes – New potatoes aren’t necessarily small! While you’re getting large potatoes this week, they are freshly harvested new potatoes and it’s very important that you keep them refrigerated. The skins are very thin and fragile and might get a little scuffed in the harvesting and washing process. If you’re new to new potatoes, or need a reminder, read all about them here. They have less starch and more water than older potatoes so they’re very creamy. They can be used as you would any “less-new” potato: steamed, sautéed, boiled, roasted, and grilled; this website has tips for any of those basic preparation methods. We love them steamed, boiled, roasted, and in potato salad. You can find additional recipe suggestions here and on our website.

Onions – The onions have now been cured, so they don’t need to be stored in the refrigerator.

Red Cabbage – Red cabbage is (slightly) milder tasting compared to green cabbage. It retains its color well during cooking, especially if you add some vinegar or lemon juice to the pot while you cook it. It is an excellent choice for roasting, braising, pickling. Like green cabbage, it’s excellent in slaws and salads. Need some new ideas? How about this Turkish salad, or this one with carrots, a carrot/cabbage salad with crispy potatoes, this rice salad with lots of other CSA produce)or make a taco slaw (or add it to tacos)! It is also popular in many European dishes, such as German-style sweet and sour cabbage. We’ve got loads of recipes on our website and you can find more here and here.

Summer Squash – Squash should be stored in the fridge (ideally in the crisper drawer), and in a bag. The key is moisture management; you want to make sure that they don’t dry out, but they will spoil if there is too much condensation. You may want to move your squash to a plastic bag, but make sure one end of the bag is open for air circulation. Don’t wash your squash until you’re ready to use them. And when you are, we’ve got lots of ideas on our website and this one has a few more. Other ideas: grilled with new potatoes, a savory Italian tart, roasted (just squash, with potatoes or carrots), quick-pickled, with noodles or pasta, smashed with lime, eggs, or bake something sweet. You don’t have to cook squash; you can make slaw, soba noodles, grain salad, pesto, or simple carpaccio with cucumbers.

*Click on produce above for Recipes

Flower of the Week: Sunflowers

To keep your flowers at their best, keep the flowers out of direct sunlight, and preferably in a cooler area of your house. Change the water regularly; we recommend every other day. 

DO NOT take flowers unless they are listed next to your name on the list.

Veggie Tips

Apricots – These are Royal Blenheim apricots, which are considered one of the most flavorful apricot varieties out there, with some calling them the “pinot noir of apricots.” Their delicate skin bruises easily so in the larger world of apricot growing, they’ve largely been replaced with other varieties that are firmer and easier to transport, and are more resistant to sunburn, disease, and weather fluctuations. More info about their history here. Blenheims ripen from the inside out and might have a slight green tinge on their shoulders – this green color is unique to this variety and doesn’t mean that they’re underripe. They should be stored stem side down on a flat surface, ideally on the counter. They will ripen fast, so keep a close eye on them, and keep in mind that they don’t need to be very soft to be ripe. But if you want to speed up ripening, put them in a paper bag. If you need to slow down ripening, move them to the refrigerator.

Basil – To keep your basil fresh, store in a glass of water on the counter (NOT in the refrigerator) like you would flowers. To make it last longer, cover with a plastic bag. Change the water regularly. Or you can use it up all at once in a batch of pesto! Other ideas – add to your potatoes (like in a potato salad) or a cabbage salad. Other recipe ideas on our website. What’s your favorite thing to do with basil? Do you have a tip or trick that you use to make basil last?

Carrots – We grow super sweet Nantes carrots. More information about our carrots and how we grow and harvest them here. While you’re getting them in a bag, to keep them crisp and crunchy, we recommend moving to a less breathable bag. If they do get a little limp, you can revive them by putting them in water, even for just five minutes. We love snacking on them, but if you’re interested in cooking with your carrots, we have lots of great recipes on our website. If you want more carrots, order a bulk 5# bag from the CSA member store.

Cucumbers – We grow a few different types of cucumbers – this week you’re most likely to get Armenian (long and pale) or Painted Serpent (another type of Armenian cucumber with stripes – in the picture above). These cucumbers have thin skins that don’t require peeling nor do the seeds get tough, so there’s no need to remove them either. Cucumbers make a great snack and go great with hummus and other dips, and are an excellent addition to a sandwich or salad (try this one with summer squash or this one with carrots). While these aren’t “pickling cucumbers” you can make pickles. You can also cook your cucumbers in a stir-fry or using any of these methods. Additional recipe ideas on our website. Cucumbers should be stored in the refrigerator (but not in the coldest part), in a bag. You do want some airflow but they also need some humidity to avoid drying out and getting floppy and squishy. We recommend storing in a plastic bag that’s open on one end.

New Potatoes – New potatoes aren’t necessarily small! While you’re getting large potatoes this week, they are freshly harvested new potatoes and it’s very important that you keep them refrigerated. The skins are very thin and fragile and might get a little scuffed in the harvesting and washing process. If you’re new to new potatoes, or need a reminder, read all about them here. They have less starch and more water than older potatoes so they’re very creamy. They can be used as you would any “less-new” potato: steamed, sautéed, boiled, roasted, and grilled; this website has tips for any of those basic preparation methods. We love them steamed, boiled, roasted, and in potato salad. You can find additional recipe suggestions here and on our website.

Onions – The onions have now been cured, so they don’t need to be stored in the refrigerator.

Red Cabbage – Red cabbage is (slightly) milder tasting compared to green cabbage. It retains its color well during cooking, especially if you add some vinegar or lemon juice to the pot while you cook it. It is an excellent choice for roasting, braising, pickling. Like green cabbage, it’s excellent in slaws and salads. Need some new ideas? How about this Turkish salad, or this one with carrots, a carrot/cabbage salad with crispy potatoes, this rice salad with lots of other CSA produce)or make a taco slaw (or add it to tacos)! It is also popular in many European dishes, such as German-style sweet and sour cabbage. We’ve got loads of recipes on our website and you can find more here and here.

Summer Squash – Squash should be stored in the fridge (ideally in the crisper drawer), and in a bag. The key is moisture management; you want to make sure that they don’t dry out, but they will spoil if there is too much condensation. You may want to move your squash to a plastic bag, but make sure one end of the bag is open for air circulation. Don’t wash your squash until you’re ready to use them. And when you are, we’ve got lots of ideas on our website and this one has a few more. Other ideas: grilled with new potatoes, a savory Italian tart, roasted (just squash, with potatoes or carrots), quick-pickled, with noodles or pasta, smashed with lime, eggs, or bake something sweet. You don’t have to cook squash; you can make slaw, soba noodles, grain salad, pesto, or simple carpaccio with cucumbers.

*Click on produce above for Recipes

Flower of the Week: Marigolds

To keep your flowers at their best, keep the flowers out of direct sunlight, and preferably in a cooler area of your house. Change the water regularly; we recommend every other day. 

DO NOT take flowers unless they are listed next to your name on the list.

Veggie Tips

Apricots – These are Royal Blenheim apricots, which are considered one of the most flavorful apricot varieties out there, with some calling them the “pinot noir of apricots.” Their delicate skin bruises easily so in the larger world of apricot growing, they’ve largely been replaced with other varieties that are firmer and easier to transport, and are more resistant to sunburn, disease, and weather fluctuations. More info about their history here. Blenheims ripen from the inside out and might have a slight green tinge on their shoulders – this green color is unique to this variety and doesn’t mean that they’re underripe. They should be stored stem side down on a flat surface, ideally on the counter. They will ripen fast, so keep a close eye on them, and keep in mind that they don’t need to be very soft to be ripe. But if you want to speed up ripening, put them in a paper bag. If you need to slow down ripening, move them to the refrigerator.

Basil – To keep your basil fresh, store in a glass of water on the counter (NOT in the refrigerator) like you would flowers. To make it last longer, cover with a plastic bag. Change the water regularly. Or you can use it up all at once in a batch of pesto! Other ideas – add to your potatoes (like in a potato salad) or a cabbage salad. Other recipe ideas on our website. What’s your favorite thing to do with basil? Do you have a tip or trick that you use to make basil last?

Carrots – We grow super sweet Nantes carrots. More information about our carrots and how we grow and harvest them here. Separate the root from the greens before storing them in the refrigerator, both in bags, to help the roots stay crisp. If they do get a little limp, you can revive them by putting them in water, even for just five minutes. Give your carrot greens a try! We’ve heard from several of you that you like making carrot top pesto, sometimes with other herbs mixed in, including parsley. Or make broth, chimichurri, a warm salad, couscous, or add to potatoes. More ideas here and here. For the roots: we have lots of great recipes on our website. If you want more carrots, order a bulk 5# bag, available now in the CSA member store.

Cucumbers – We grow a few different types of cucumbers – this week you’re most likely to get Armenian (long and pale) or Painted Serpent (another type of Armenian cucumber with stripes – in the picture above). These cucumbers have thin skins that don’t require peeling nor do the seeds get tough, so there’s no need to remove them either. Cucumbers make a great snack and go great with hummus and other dips, and are an excellent addition to a sandwich or salad (try this one with summer squash or this one with carrots). While these aren’t “pickling cucumbers” you can make pickles. You can also cook your cucumbers in a stir-fry or using any of these methods. Additional recipe ideas on our website. Cucumbers should be stored in the refrigerator (but not in the coldest part), in a bag. You do want some airflow but they also need some humidity to avoid drying out and getting floppy and squishy. We recommend storing in a plastic bag that’s open on one end.

New Potatoes – New potatoes aren’t necessarily small! While you’re getting large potatoes this week, they are freshly harvested new potatoes and it’s very important that you keep them refrigerated. The skins are very thin and fragile and might get a little scuffed in the harvesting and washing process. If you’re new to new potatoes, or need a reminder, read all about them here. They have less starch and more water than older potatoes so they’re very creamy. They can be used as you would any “less-new” potato: steamed, sautéed, boiled, roasted, and grilled; this website has tips for any of those basic preparation methods. We love them steamed, boiled, roasted, and in potato salad. You can find additional recipe suggestions here and on our website.

Onions – The onions have now been cured, so they don’t need to be stored in the refrigerator.

Red Cabbage – Red cabbage is (slightly) milder tasting compared to green cabbage. It retains its color well during cooking, especially if you add some vinegar or lemon juice to the pot while you cook it. It is an excellent choice for roasting, braising, pickling. Like green cabbage, it’s excellent in slaws and salads. Need some new ideas? How about this Turkish salad, or this one with carrots, a carrot/cabbage salad with crispy potatoes, this rice salad with lots of other CSA produce)or make a taco slaw (or add it to tacos)! It is also popular in many European dishes, such as German-style sweet and sour cabbage. We’ve got loads of recipes on our website and you can find more here and here.

Summer Squash – Squash should be stored in the fridge (ideally in the crisper drawer), and in a bag. The key is moisture management; you want to make sure that they don’t dry out, but they will spoil if there is too much condensation. You may want to move your squash to a plastic bag, but make sure one end of the bag is open for air circulation. Don’t wash your squash until you’re ready to use them. And when you are, we’ve got lots of ideas on our website and this one has a few more. Other ideas: grilled with new potatoes, a savory Italian tart, roasted (just squash, with potatoes or carrots), quick-pickled, with noodles or pasta, smashed with lime, eggs, or bake something sweet. You don’t have to cook squash; you can make slaw, soba noodles, grain salad, pesto, or simple carpaccio with cucumbers.

*Click on produce above for Recipes

Flower of the Week: Marigolds

To keep your flowers at their best, keep the flowers out of direct sunlight, and preferably in a cooler area of your house. Change the water regularly; we recommend every other day. 

DO NOT take flowers unless they are listed next to your name on the list.

Veggie Tips

Apricots – These are Royal Blenheim apricots, which are considered one of the most flavorful apricot varieties out there, with some calling them the “pinot noir of apricots.” Their delicate skin bruises easily so in the larger world of apricot growing, they’ve largely been replaced with other varieties that are firmer and easier to transport, and are more resistant to sunburn, disease, and weather fluctuations. More info about their history here. Blenheims ripen from the inside out and might have a slight green tinge on their shoulders – this green color is unique to this variety and doesn’t mean that they’re underripe. They should be stored stem side down on a flat surface, ideally on the counter. They will ripen fast, so keep a close eye on them, and keep in mind that they don’t need to be very soft to be ripe. But if you want to speed up ripening, put them in a paper bag. If you need to slow down ripening, move them to the refrigerator.

Basil – To keep your basil fresh, store in a glass of water on the counter (NOT in the refrigerator) like you would flowers. To make it last longer, cover with a plastic bag. Change the water regularly. Or you can use it up all at once in a batch of pesto! Other ideas – add to your potatoes (like in a potato salad) or a cabbage salad. Other recipe ideas on our website. What’s your favorite thing to do with basil? Do you have a tip or trick that you use to make basil last?

Carrots – We grow super sweet Nantes carrots. More information about our carrots and how we grow and harvest them here. Separate the root from the greens before storing them in the refrigerator, both in bags, to help the roots stay crisp. If they do get a little limp, you can revive them by putting them in water, even for just five minutes. Give your carrot greens a try! We’ve heard from several of you that you like making carrot top pesto, sometimes with other herbs mixed in, including parsley. Or make broth, chimichurri, a warm salad, couscous, or add to potatoes. More ideas here and here. For the roots: we have lots of great recipes on our website. If you want more carrots, order a bulk 5# bag, available now in the CSA member store.

Cucumbers – We grow a few different types of cucumbers – this week you’re most likely to get Armenian (long and pale) or Painted Serpent (another type of Armenian cucumber with stripes – in the picture above). These cucumbers have thin skins that don’t require peeling nor do the seeds get tough, so there’s no need to remove them either. Cucumbers make a great snack and go great with hummus and other dips, and are an excellent addition to a sandwich or salad (try this one with summer squash or this one with carrots). While these aren’t “pickling cucumbers” you can make pickles. You can also cook your cucumbers in a stir-fry or using any of these methods. Additional recipe ideas on our website. Cucumbers should be stored in the refrigerator (but not in the coldest part), in a bag. You do want some airflow but they also need some humidity to avoid drying out and getting floppy and squishy. We recommend storing in a plastic bag that’s open on one end.

New Potatoes – New potatoes aren’t necessarily small! While you’re getting large potatoes this week, they are freshly harvested new potatoes and it’s very important that you keep them refrigerated. The skins are very thin and fragile and might get a little scuffed in the harvesting and washing process. If you’re new to new potatoes, or need a reminder, read all about them here. They have less starch and more water than older potatoes so they’re very creamy. They can be used as you would any “less-new” potato: steamed, sautéed, boiled, roasted, and grilled; this website has tips for any of those basic preparation methods. We love them steamed, boiled, roasted, and in potato salad. You can find additional recipe suggestions here and on our website.

Onions – The onions have now been cured, so they don’t need to be stored in the refrigerator.

Red Cabbage – Red cabbage is (slightly) milder tasting compared to green cabbage. It retains its color well during cooking, especially if you add some vinegar or lemon juice to the pot while you cook it. It is an excellent choice for roasting, braising, pickling. Like green cabbage, it’s excellent in slaws and salads. Need some new ideas? How about this Turkish salad, or this one with carrots, a carrot/cabbage salad with crispy potatoes, this rice salad with lots of other CSA produce)or make a taco slaw (or add it to tacos)! It is also popular in many European dishes, such as German-style sweet and sour cabbage. We’ve got loads of recipes on our website and you can find more here and here.

Summer Squash – Squash should be stored in the fridge (ideally in the crisper drawer), and in a bag. The key is moisture management; you want to make sure that they don’t dry out, but they will spoil if there is too much condensation. You may want to move your squash to a plastic bag, but make sure one end of the bag is open for air circulation. Don’t wash your squash until you’re ready to use them. And when you are, we’ve got lots of ideas on our website and this one has a few more. Other ideas: grilled with new potatoes, a savory Italian tart, roasted (just squash, with potatoes or carrots), quick-pickled, with noodles or pasta, smashed with lime, eggs, or bake something sweet. You don’t have to cook squash; you can make slaw, soba noodles, grain salad, pesto, or simple carpaccio with cucumbers.

*Click on produce above for Recipes

Flower of the Week: Marigolds

To keep your flowers at their best, keep the flowers out of direct sunlight, and preferably in a cooler area of your house. Change the water regularly; we recommend every other day. 

DO NOT take flowers unless they are listed next to your name on the list.

Veggie Tips

Apricots – These are Royal Blenheim apricots, which are considered one of the most flavorful apricot varieties out there, with some calling them the “pinot noir of apricots.” Their delicate skin bruises easily so in the larger world of apricot growing, they’ve largely been replaced with other varieties that are firmer and easier to transport, and are more resistant to sunburn, disease, and weather fluctuations. More info about their history here. Blenheims ripen from the inside out and might have a slight green tinge on their shoulders – this green color is unique to this variety and doesn’t mean that they’re underripe. They should be stored stem side down on a flat surface, ideally on the counter. They will ripen fast, so keep a close eye on them, and keep in mind that they don’t need to be very soft to be ripe. But if you want to speed up ripening, put them in a paper bag. If you need to slow down ripening, move them to the refrigerator.

Basil – To keep your basil fresh, store in a glass of water on the counter (NOT in the refrigerator) like you would flowers. To make it last longer, cover with a plastic bag. Change the water regularly. Or you can use it up all at once in a batch of pesto! Other ideas – add to your potatoes (like in a potato salad) or a cabbage salad. Other recipe ideas on our website. What’s your favorite thing to do with basil? Do you have a tip or trick that you use to make basil last?

Carrots – We grow super sweet Nantes carrots. More information about our carrots and how we grow and harvest them here. Separate the root from the greens before storing them in the refrigerator, both in bags, to help the roots stay crisp. If they do get a little limp, you can revive them by putting them in water, even for just five minutes. Give your carrot greens a try! We’ve heard from several of you that you like making carrot top pesto, sometimes with other herbs mixed in, including parsley. Or make broth, chimichurri, a warm salad, couscous, or add to potatoes. More ideas here and here. For the roots: we have lots of great recipes on our website. If you want more carrots, order a bulk 5# bag, available now in the CSA member store.

Cucumbers – We grow a few different types of cucumbers – this week you’re most likely to get Armenian (long and pale) or Painted Serpent (another type of Armenian cucumber with stripes – in the picture above). These cucumbers have thin skins that don’t require peeling nor do the seeds get tough, so there’s no need to remove them either. Cucumbers make a great snack and go great with hummus and other dips, and are an excellent addition to a sandwich or salad (try this one with summer squash or this one with carrots). While these aren’t “pickling cucumbers” you can make pickles. You can also cook your cucumbers in a stir-fry or using any of these methods. Additional recipe ideas on our website. Cucumbers should be stored in the refrigerator (but not in the coldest part), in a bag. You do want some airflow but they also need some humidity to avoid drying out and getting floppy and squishy. We recommend storing in a plastic bag that’s open on one end.

New Potatoes – New potatoes aren’t necessarily small! While you’re getting large potatoes this week, they are freshly harvested new potatoes and it’s very important that you keep them refrigerated. The skins are very thin and fragile and might get a little scuffed in the harvesting and washing process. If you’re new to new potatoes, or need a reminder, read all about them here. They have less starch and more water than older potatoes so they’re very creamy. They can be used as you would any “less-new” potato: steamed, sautéed, boiled, roasted, and grilled; this website has tips for any of those basic preparation methods. We love them steamed, boiled, roasted, and in potato salad. You can find additional recipe suggestions here and on our website.

Onions – The onions have now been cured, so they don’t need to be stored in the refrigerator.

Red Cabbage – Red cabbage is (slightly) milder tasting compared to green cabbage. It retains its color well during cooking, especially if you add some vinegar or lemon juice to the pot while you cook it. It is an excellent choice for roasting, braising, pickling. Like green cabbage, it’s excellent in slaws and salads. Need some new ideas? How about this Turkish salad, or this one with carrots, a carrot/cabbage salad with crispy potatoes, this rice salad with lots of other CSA produce)or make a taco slaw (or add it to tacos)! It is also popular in many European dishes, such as German-style sweet and sour cabbage. We’ve got loads of recipes on our website and you can find more here and here.

Summer Squash – Squash should be stored in the fridge (ideally in the crisper drawer), and in a bag. The key is moisture management; you want to make sure that they don’t dry out, but they will spoil if there is too much condensation. You may want to move your squash to a plastic bag, but make sure one end of the bag is open for air circulation. Don’t wash your squash until you’re ready to use them. And when you are, we’ve got lots of ideas on our website and this one has a few more. Other ideas: grilled with new potatoes, a savory Italian tart, roasted (just squash, with potatoes or carrots), quick-pickled, with noodles or pasta, smashed with lime, eggs, or bake something sweet. You don’t have to cook squash; you can make slaw, soba noodles, grain salad, pesto, or simple carpaccio with cucumbers.