Farm Newsletter, July 1st, Week 5

Farm News:

We hope that those of you who made it out to the cooking class had a good time and learned a lot. Chef Kim Casey had some great ideas about how to use and combine seasonal vegetables. I will attach the handout that she had given. There is a lot of great information in there! Things at the farm are going well this week. The peas have arrived and we have been snacking on our first cherry tomatoes! Hopefully you will be enjoying them in your box by next week. We are seeing blossoms on the cucumbers, zucchinis, and beans, which means yummy treats are coming soon. We have gotten a lot of support and encouragement from our friends and neighbors at Stoney Acres Farm. Not only do we get to share equipment, babysitters, and an occasional after work beer, but they have helped us fill the box this week with their beautiful kohlrabi. It feels good to be in a community of farmers that help each other out. We hope you are enjoying your boxes and have a great holiday weekend (the farmers market is still on if you are wondering!). We are currently weeding and getting ready for our fall planting push. Next week we hope to start planting turnips, carrots, beets, rutabagas and more storage crops for fall CSA and winter market.

July 1st, Week 5


  • It is the 4th of July on Saturday! If you are going out of town this, or next week please find someone to pick up your produce for you or let us know and we won’t pack your box. Thanks, be safe, and have fun!

In your box this week…



Salad Mix

Sugar Snap Peas


Garlic Scapes



Clockwise from top: Kale, Fresh Basil, Salad mix, Ripe Strawberries, Sugar Snap Peas, Kohlrabi, and Garlic Scapes. Enjoy!

Weekly Serving Suggestions:

Kale– This is bunching Kale or “Summer Kale” it likes to be cooked. Sautee it with olive oil, garlic scapes and salt as a side (hot or cooled). Otherwise, use as you would any other hearty green.

Kohlrabi– Kohlrabi is a “Cole ” as in coleslaw. Run it through your cheese grater and add to your favorite coleslaw dressing or use it to top a salad.

Salad Mix– It is a little-known fact that a handful of salad mix is the difference between a good ham and cheese sandwich and a great one, same for burgers and basically any other type of sandwich. But it also makes a great salad! Dress it up with grated kohlrabi, snap peas, basil and/or sliced strawberries.

Sugar Snap Peas– with an edible pod, these lovely little treats are a perfect snack. Snap off the top (little hat) and peel down the concave side, then it’s ready to eat. Chop into ½” rounds and use in place of frozen or canned peas in any recipe.

Basil– is a delicious fresh herb, but fresh basil deteriorates quickly, so use right away. It will keep bagged in the fridge, but be careful, it shouldn’t get too cold or it will turn black. Store it for later by making pesto (see the recipe from week 3). Or it can be frozen easily by simply placing the leaves in a sealed plastic bag with the air removed **don’t thaw before use though!** Chop and add fresh to any dish. Especially good with tomato sauces and eggs!

Garlic Scapes– add a fresh garlic flavor to any dish, chop fine and add in place of garlic at or near the end of cooking.

Strawberries– Just eat them! But if you put some in a blender with ice cream and orange juice you won’t be disappointed.

Best guess for next week…

(I hope to get better at guessing!)

-Head Lettuce




-Garlic Scapes

-Cherry Tomatoes

Recipe of the week…

Garlic Stir-Fried Snap Peas:

(From Asparagus to Zucchini a highly recommended book for CSA members)

  • 3 cups sugar snap peas
  • 1 Tbs Oil (Olive, sunflower, canola)
  • 2 large cloves garlic (3-4 scapes chopped)
  • 2 tsp fresh lemon juice
  • Salt and pepper (to taste)
  • Cooked rice (optional)

Heat oil. Stir in garlic. Add peas. Cook and stir for 2-4 mins over medium heat. Remove from heat. Sprinkle on lemon juice, salt and pepper. Serve over cooked rice (if desired).