We hope everyone had a great week. The first sweet peppers of the year are included in the bag this week. We love making fresh salsa when the ingredients are in season. We included a great slasa recipe this week on the website. Its nice to see all the summer crops start to roll in. we put a lot of time, money, and energy into these crops and wait so long to reap their rewards. Most of the tomatoes and peppers were seeded in early february. We appriciate everyone waiting with us! All of your support was felt greatly this past saturday. It rained all day at the markets and if we didn’t have our CSA program it would have been a much greater loss for us. your support has allowed us to improve our skills as growers year over year and we can’t wait to share everything we have been working on the rest of the season!

honey glazed carrots and beans

chop the ends off of the beans and cut in half. chop the carrots into bit sized pieces. Heat 2 Tbsp oil in a skillet. Sautee beans and carports until tender. Remove from heat, add 1 Tbsp honey, and 1 tsp white vinegar, salt and pepper.



Dice 2-3 cocktail tomatoes, about 2 cups. Dice 1 pepper. Dice 1/2 hot pepper, or 1 whole pepper for very hot salsa. Dice 1 red onion. Combine chopped tomatoes, peppers, red onion, and jalapeno in a serving bowl. Add 2 tbsp apple cider vinegar, 1 tsp salt, 1/2 tsp ground black pepper, and 1/2 tsp cumin. Allow salsa juices to meld for at least 30 minutes for improved flavor. 


swiss chard mushroom pasta

Cook 1 lb of pasta, such as linguini, penne, or orecchiette, according to package instructions. 

Cut 1 bunch of Swiss chard into 1 inch ribbons. Mince 2 cloves of garlic, and roughly chop 1 lb of mushrooms. 

In a large deep skillet heat 2 tbsp olive oil over medium heat. Add minced garlic, mushrooms, and 1 tsp salt to the pan and saute, stirring frequently, for 5-7 minutes. Add Swiss chard, stems first, then greens, and saute another 3-5 minutes until the greens are wilted. 

Add cooked pasta along with 1/4 cup of pasta water to the skillet, and season with ground black pepper. Stir in 8oz of feta, and serve immediately. 


summer squash, eggplant, green onion stir fry

Slice eggplant on the bias into 1/2 inch oblong coins. Cut summer squash into similar size pieces. Finely chop 1 inch cube of ginger, and 2 cloves of garlic. 

Remove the tails from 1lb of pre-cooked shrimp.

Cook 2 cup of jasmine rice according to package instructions, then set aside. 

To prepare stir-fry sauce combine 1/4 cup soy sauce, 3 tbsp brown sugar, 1 tbsp honey, and 1 tsp toasted sesame oil in a small pot. Bring to a boil and stir until sugar is dissolved. Remove from heat, then set aside.

Bring a wok or deep skillet up to high heat, then add 3 tbsp of a high flash point cooking oil, such as canola or peanut, and roll pan from side to side with your wrist to coat the bottom of the pan. Add the ginger, and garlic, and cook for 30 seconds without stirring until fragrance is released, then toss or stir around the pan. Add the eggplant, and summer squash 1 tsp salt, and 1/2 tsp black pepper, and cook for a few minutes until vegetables are tender. Add 1lb of pre-cooked shrimp. Continue cooking and stirring until shrimp is heated through. Add the sauce and cook for another 1-2 minutes, then remove from heat and garnish with sesame seeds. 


salad with house ranch

To make ranch combine 1/4 cup sour cream, 2 Tbsp greek yogurt, 2 Tbsp white vinegar, 1 tsp dijon mustard, 1 tsp honey, 1 clove of garlic minced, salt and pepper. Serve on a bed of greens.


The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.