We’re loving that school’s out for summer because for the past two weeks 3/4 of our farm crew have been working full time over their summer break. We’ve transplanted a TON of crops including beans, okra, winter squash, field tomatoes, peppers, and eggplant, so all of these veggies will be in abundance over the next few months. This week we harvested the first of our summer squash and zucchini. Tomatoes, peppers and eggplant from our high tunnels will be just around the corner. We’re still loving all the spring greens which have great flavor this time of year. Enjoy the spring veggies while they last and have a great week!
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2019 CSA Week 4 Recipes
2019 CSA Week 3 Recipes
2019 CSA Week 2 Recipes
Week two is here, and these long spring days have provided us with another bounty of delicious produce. The gardens are starting to take off. The recipe below and others on the website this week will fill you up on greens without leaving you hungry, despite several being meatless. The tatsoi is delicious to both humans and the flee beetles (tiny bite holes), and obviously pesticide-free. Similarly, the Chinese cabbage has sized up nicely but the early heat this past week has sent the plants into flowering. The brassica family is always a gamble in the spring but the nutritional and flavorful benefits make those crops worth the trouble. Thank you all for supporting us!