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

Cabbage – This time of year is always pretty cabbage-centric. Good thing it’s so versatile, good for cooking, eating raw (several slaw and salad recipes on our website, or try this “addictive cabbage” recipe), quick pickling (curtido!) or fermenting (it makes excellent sauerkraut). If cooking, it makes a great stir fry or soup. Try charring it using your stove or oven, or you can grill it too! We have lots of ideas on our website’s cabbage page, and there are more on this page. And share your favorite cabbage recipes with us! Store cabbage in a plastic bag in the refrigerator and/or in a crisper drawer and it can stay fresh for several weeks. If you use only part of the head, make sure to tightly wrap the remainder.

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 wax 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.

Green Beans – Green beans don’t need much to taste great. You can eat them raw, or they are very simple to cook. They can be lightly cooked (quickly blanched, steamed, stir-fried, sautéed, roasted, grilled, or braised) and go well with any sauce or flavor additions (a few ideas here). They make a great salad with new potatoes (like this herby one, with olives, or miso, or one of or these two on our website). We have lots more excellent recipe ideas on our website, and you can find more here.

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, or the Recipe of the Week.

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

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, check out the Recipe of the Week and we’ve got lots of ideas on our website, 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 (with cabbage too), soba noodles, grain salad, pesto, or simple carpaccio.

Strawberries – You probably don’t need any recipe ideas! Though we do have some on our website. A couple tips: we know that the berries are getting to you pretty soon after we harvest them so they’re more ripe than berries you might’ve gotten at the store. Store in the refrigerator if not eating immediately. Don’t wash them before storing, because it’ll make them go bad more quickly, but do wash them before eating to wash off any dust.

*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

Cabbage – This time of year is always pretty cabbage-centric. Good thing it’s so versatile, good for cooking, eating raw (several slaw and salad recipes on our website, or try this “addictive cabbage” recipe), quick pickling (curtido!) or fermenting (it makes excellent sauerkraut). If cooking, it makes a great stir fry or soup. Try charring it using your stove or oven, or you can grill it too! We have lots of ideas on our website’s cabbage page, and there are more on this page. And share your favorite cabbage recipes with us! Store cabbage in a plastic bag in the refrigerator and/or in a crisper drawer and it can stay fresh for several weeks. If you use only part of the head, make sure to tightly wrap the remainder.

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.

Green Beans – Green beans don’t need much to taste great. You can eat them raw, or they are very simple to cook. They can be lightly cooked (quickly blanched, steamed, stir-fried, sautéed, roasted, grilled, or braised) and go well with any sauce or flavor additions (a few ideas here). They make a great salad with new potatoes (like this herby one, with olives, or miso, or one of or these two on our website). Or add peaches to a salad with blistered or charred green beans. We have lots more excellent recipe ideas on our website, and you can find more here.

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, or the Recipe of the Week.

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

Peaches or Plums – We are harvesting a mix of Spring Flame, Spring Crest, and Princess Time. All are yellow peaches. We pick them a bit firm to (hopefully) get them to you with minimal bruising, but even when ripe, they’ll still be on the firmer side. Peaches are best stored on the counter, stem side down. 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, though extended time in a refrigerator can negatively impact their texture. See our website for a few recipe ideas and you can even add them to a cabbage and noodle salad like this one or this one or a zucchini salad. Most boxes will have peaches, some will have plums! If you like them softer, leave them on the counter to ripen more. If not, you can store in the refrigerator.

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, check out the Recipe of the Week and we’ve got lots of ideas on our website, 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 (with cabbage too), soba noodles, grain salad, pesto, or simple carpaccio.

*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 a 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.

Cabbage – This time of year is always pretty cabbage-centric. Good thing it’s so versatile, good for cooking, eating raw (several slaw and salad recipes on our website, or try this “addictive cabbage” recipe), quick pickling (curtido!) or fermenting (it makes excellent sauerkraut). If cooking, it makes a great stir fry or soup. Try charring it using your stove or oven, or you can grill it too! We have lots of ideas on our website’s cabbage page, and there are more on this page. And share your favorite cabbage recipes with us! Store cabbage in a plastic bag in the refrigerator and/or in a crisper drawer and it can stay fresh for several weeks. If you use only part of the head, make sure to tightly wrap the remainder.

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 wax 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.

Green Beans – Green beans don’t need much to taste great. You can eat them raw, or they are very simple to cook. They can be lightly cooked (quickly blanched, steamed, stir-fried, sautéed, roasted, grilled, or braised) and go well with any sauce or flavor additions (a few ideas here). They make a great salad with new potatoes (like this herby one, with olives, or miso, or one of or these two on our website). We have lots more excellent recipe ideas on our website, and you can find more here.

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, or the Recipe of the Week.

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

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, check out the Recipe of the Week and we’ve got lots of ideas on our website, 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 (with cabbage too), soba noodles, grain salad, pesto, or simple carpaccio.

*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 a 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.

Cucumbers – We grow a few different types of cucumbers – this week you’re getting Armenian cucumbers! 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 here. 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.

Cabbage – This time of year is always pretty cabbage-centric. Good thing it’s so versatile, good for cooking, eating raw (several slaw and salad recipes on our website, or try this “addictive cabbage” recipe), quick pickling (curtido!) or fermenting (it makes excellent sauerkraut). If cooking, it makes a great stir fry or soup. Try charring it using your stove or oven, or you can grill it too! We have lots of ideas on our website’s cabbage page, and there are more on this page. And share your favorite cabbage recipes with us! Store cabbage in a plastic bag in the refrigerator and/or in a crisper drawer and it can stay fresh for several weeks. If you use only part of the head, make sure to tightly wrap the remainder.

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.

Green Beans – Green beans don’t need much to taste great. You can eat them raw, or they are very simple to cook. They can be lightly cooked (quickly blanched, steamed, stir-fried, sautéed, roasted, grilled, or braised) and go well with any sauce or flavor additions (a few ideas here). They make a great salad with new potatoes (like this herby one, with olives, or miso, or one of or these two on our website). Or add peaches to a salad with blistered or charred green beans. We have lots more excellent recipe ideas on our website, and you can find more here.

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, or the Recipe of the Week.

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

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, check out the Recipe of the Week and we’ve got lots of ideas on our website, 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 (with cabbage too), soba noodles, grain salad, pesto, or simple carpaccio.

*Click on produce above for Recipes

Flower of the Week: Rudbeckia

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

Cabbage – This time of year is always pretty cabbage-centric. Good thing it’s so versatile, good for cooking, eating raw (several slaw and salad recipes on our website, or try this “addictive cabbage” recipe), quick pickling (curtido!) or fermenting (it makes excellent sauerkraut). If cooking, it makes a great stir fry or soup. Try charring it using your stove or oven, or you can grill it too! See the Recipe of the Week for a CSA member recommended recipe! We have lots of ideas on our website’s cabbage page, and there are more on this page. And share your favorite cabbage recipes with us! Store cabbage in a plastic bag in the refrigerator and/or in a crisper drawer and it can stay fresh for several weeks. If you use only part of the head, make sure to tightly wrap the remainder.

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.

New Potatoes – It’s very important that you keep new potatoes 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.

Parsley – It’s very easy to use up a whole bunch of parsley if you make sauce like chimmichurri (which would taste great with potatoes), gremolata, or a pesto, herb oil, or another parsley-heavy dish, like tabbouleh (which you can make with cabbage). Other ideas: pasta, cabbage salad, or even a parsley salad. If you’re using it more slowly and are looking to keep it fresh for a longer period, you should keep it in the refrigerator in a plastic bag, a plastic bag wrapped in a damp paper towel, or in a glass of water (like a bunch of flowers, or basil) covered loosely with a plastic bag. Add some to fried potatoes or a potato salad with vinaigrette or spices, or make a carrot salad. Additional recipe ideas on our website.

Peaches – We are harvesting a mix of Spring Flame, Spring Crest, and Princess Time. All are yellow peaches. We pick them a bit firm to (hopefully) get them to you with minimal bruising, but even when ripe, they’ll still be on the firmer side. Peaches are best stored on the counter, stem side down. 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, though extended time in a refrigerator can negatively impact their texture. See our website for a few recipe ideas and you can even add them to a cabbage and noodle salad like this one or this one or a zucchini salad.

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, 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 (with cabbage too), soba noodles, grain salad, pesto, or simple carpaccio.

*Click on produce above for Recipes

Flower of the Week: Rudbeckia

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

Cabbage – This time of year is always pretty cabbage-centric. Good thing it’s so versatile, good for cooking, eating raw (several slaw and salad recipes on our website, or try this “addictive cabbage” recipe), quick pickling (curtido!) or fermenting (it makes excellent sauerkraut). If cooking, it makes a great stir fry or soup. Try charring it using your stove or oven, or you can grill it too! See the Recipe of the Week for a CSA member recommended recipe! We have lots of ideas on our website’s cabbage page, and there are more on this page. And share your favorite cabbage recipes with us! Store cabbage in a plastic bag in the refrigerator and/or in a crisper drawer and it can stay fresh for several weeks. If you use only part of the head, make sure to tightly wrap the remainder.

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.

New Potatoes – It’s very important that you keep new potatoes 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.

Parsley – It’s very easy to use up a whole bunch of parsley if you make sauce like chimmichurri (which would taste great with potatoes), gremolata, or a pesto, herb oil, or another parsley-heavy dish, like tabbouleh (which you can make with cabbage). Other ideas: pasta, cabbage salad, or even a parsley salad. If you’re using it more slowly and are looking to keep it fresh for a longer period, you should keep it in the refrigerator in a plastic bag, a plastic bag wrapped in a damp paper towel, or in a glass of water (like a bunch of flowers, or basil) covered loosely with a plastic bag. Add some to fried potatoes or a potato salad with vinaigrette or spices, or make a carrot salad. Additional recipe ideas on our website.

Peaches – We are harvesting a mix of Spring Flame, Spring Crest, and Princess Time. All are yellow peaches. We pick them a bit firm to (hopefully) get them to you with minimal bruising, but even when ripe, they’ll still be on the firmer side. Peaches are best stored on the counter, stem side down. 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, though extended time in a refrigerator can negatively impact their texture. See our website for a few recipe ideas and you can even add them to a cabbage and noodle salad like this one or this one or a zucchini salad.

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, 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 (with cabbage too), soba noodles, grain salad, pesto, or simple carpaccio.

*Click on produce above for Recipes

Flower of the Week: Rudbeckia

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 – We’re currently harvesting Robada and Katy apricots; Robada have a deeper red blush. Some of the fruit have a lightly cosmetic issues: scuffed skin and some cracking. The cracking is due to rapid growth. Store stem-side down on the counter (away from sunlight and heat) until slightly soft and aromatic, but they don’t need to be squishy to taste good. Once ripe, they can be moved to the refrigerator to avoid spoiling, but the cold can change the texture and taste. In addition to eating them fresh, you can also cook or bake with them. We’ve got a few ideas on our website.

Cabbage – This time of year is always pretty cabbage-centric. Good thing it’s so versatile, good for cooking, eating raw (several slaw and salad recipes on our website, or try this “addictive cabbage” recipe), quick pickling (curtido!) or fermenting (it makes excellent sauerkraut). If cooking, it makes a great stir fry or soup. Try charring it using your stove or oven, or you can grill it too! See the Recipe of the Week for a CSA member recommended recipe! We have lots of ideas on our website’s cabbage page, and there are more on this page. And share your favorite cabbage recipes with us! Store cabbage in a plastic bag in the refrigerator and/or in a crisper drawer and it can stay fresh for several weeks. If you use only part of the head, make sure to tightly wrap the remainder.

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.

New Potatoes – It’s very important that you keep new potatoes 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.

Parsley – It’s very easy to use up a whole bunch of parsley if you make sauce like chimmichurri (which would taste great with potatoes), gremolata, or a pesto, herb oil, or another parsley-heavy dish, like tabbouleh (which you can make with cabbage). Other ideas: pasta, cabbage salad, or even a parsley salad. If you’re using it more slowly and are looking to keep it fresh for a longer period, you should keep it in the refrigerator in a plastic bag, a plastic bag wrapped in a damp paper towel, or in a glass of water (like a bunch of flowers, or basil) covered loosely with a plastic bag. Add some to fried potatoes or a potato salad with vinaigrette or spices, or make a carrot salad. Additional recipe ideas on our website.

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, 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 (with cabbage too), soba noodles, grain salad, pesto, or simple carpaccio.

*Click on produce above for Recipes

Flower of the Week: Rudbeckia

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

Cabbage – This time of year is always pretty cabbage-centric. Good thing it’s so versatile, good for cooking, eating raw (several slaw and salad recipes on our website, or try this “addictive cabbage” recipe), quick pickling (curtido!) or fermenting (it makes excellent sauerkraut). If cooking, it makes a great stir fry or soup. Try charring it using your stove or oven, or you can grill it too! See the Recipe of the Week for a CSA member recommended recipe! We have lots of ideas on our website’s cabbage page, and there are more on this page. And share your favorite cabbage recipes with us! Store cabbage in a plastic bag in the refrigerator and/or in a crisper drawer and it can stay fresh for several weeks. If you use only part of the head, make sure to tightly wrap the remainder.

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.

Green Beans – Green beans don’t need much to taste great. You can eat them raw, or they are very simple to cook. They can be lightly cooked (quickly blanched, steamed, stir-fried, sautéed, roasted, grilled, or braised) and go well with any sauce or flavor additions (a few ideas here). They make a great salad with new potatoes (like this herby one, with olives, or miso, or one of or these two on our website). Or add peaches to a salad with blistered or charred green beans. We have lots more excellent recipe ideas on our website.

New Potatoes – It’s very important that you keep new potatoes 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.

Peaches – We are harvesting a mix of Spring Flame, Spring Crest, and Princess Time. All are yellow peaches. We pick them a bit firm to (hopefully) get them to you with minimal bruising, but even when ripe, they’ll still be on the firmer side. Peaches are best stored on the counter, stem side down. 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, though extended time in a refrigerator can negatively impact their texture. See our website for a few recipe ideas and you can even add them to a cabbage and noodle salad like this one or this one or a zucchini salad.

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, 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 (with cabbage too), soba noodles, grain salad, pesto, or simple carpaccio.

*Click on produce above for Recipes

Flower of the Week: Rudbeckia

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 – We’re currently harvesting Robada and Katy apricots; Robada have a deeper red blush. Some of the fruit have a lightly cosmetic issues: scuffed skin and some cracking. The cracking is due to rapid growth. Store stem-side down on the counter (away from sunlight and heat) until slightly soft and aromatic, but they don’t need to be squishy to taste good. Once ripe, they can be moved to the refrigerator to avoid spoiling, but the cold can change the texture and taste. In addition to eating them fresh, you can also cook or bake with them. We’ve got a few ideas on our website.

Cabbage – This time of year is always pretty cabbage-centric. Good thing it’s so versatile, good for cooking, eating raw (several slaw and salad recipes on our website, or try this “addictive cabbage” recipe), quick pickling (curtido!) or fermenting (it makes excellent sauerkraut). If cooking, it makes a great stir fry or soup. Try charring it using your stove or oven, or you can grill it too! See the Recipe of the Week for a CSA member recommended recipe! We have lots of ideas on our website’s cabbage page, and there are more on this page. And share your favorite cabbage recipes with us! Store cabbage in a plastic bag in the refrigerator and/or in a crisper drawer and it can stay fresh for several weeks. If you use only part of the head, make sure to tightly wrap the remainder.

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.

Green Beans – Green beans don’t need much to taste great. You can eat them raw, or they are very simple to cook. They can be lightly cooked (quickly blanched, steamed, stir-fried, sautéed, roasted, grilled, or braised) and go well with any sauce or flavor additions (a few ideas here). They make a great salad with new potatoes (like this herby one, with olives, or miso, or one of or these two on our website). We have lots more excellent recipe ideas on our website, and you can find even more here.

New Potatoes – It’s very important that you keep new potatoes 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.

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, 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 (with cabbage too), soba noodles, grain salad, pesto, or simple carpaccio.