I don’t know if you guys have noticed, but it has been hot! We are excited to get through this heatwave and into some cooler weather. We have been working early mornings and late evenings to deal with the heat of the day. We have also kept our irrigation going almost nonstop. We’ve been doing a lot of transplanting, and will have more great crops going into fall. All the produce is still looking good and we have another great bag for you this week. We included a large butternut squash this week. This squash is very versatile and can be used in both savory and sweet applications. Have a great week and thank you for supporting our farm!

kohlrabi with ranch dip

Peel and cut kohlrabi into sticks as well as any other veggies you want.

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, 1 Tbsp dill minced, salt and pepper.


salad with honey mustard

to make dressing combine;1/4 cup dijon mustard, 1/4 cup raw honey, and 2 Tbsp white vinegar.

Serve over a bed of lettuce greens.


veggie soup

Saute 1 large white onion, diced, along with 2 poblano peppers, diced. Cook until fragrant about 2 to 3 minutes and add half of the butternut squash, skinned and cubed. Cook for 5 minutes and add 2 cloves of garlic minced. Cook 1 minute and add 3 quarts of chicken stock, and 3 bay leaves. bring to a boil and reduce to a simmer.

Roughly chop 1 bunch of kale leaves with any very rigid stems removed. Add to the soup and simmer for 15 to 25 minutes.


Shredded Butternut Squash with Garlic and Honey

With a sharp chef's knife, peel, then shred, one butternut squash. Heat 3 tbsp oil in a skillet over medium high heat. Add 2 cloves of minced garlic. Cook until garlic is fragrant, about 1 minutes. Add shredded squash, 1/2 tsp salt, and 1 Tbsp honey. Saute until tender, about 15 minutes.


stuffed peppers

Cook 1/2 cup of pinto beans. Cut 3 peppers in half lengthwise, remove stems and seeds, and place on a rimmed baking dish with 1/2 inch of water set aside.

Sautee 1/2 cup diced white onion and 1 clove garlic, minced, in oil until soft. Add 1 cup tomato sauce, 1/4 tsp chili powder, 1 tsp cumin, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper. Stir in 1/2 cup rice and cooked pinto beans. Add 2 cups chicken stock, then simmer for 15 to 20 minutes. Remove from heat and stir in 1/2 cup shredded manchego, or other creamy white, cheese.

Fill peppers with stuffing, top with more cheese if you would like. Cook at 350F for 20 to 30 minutes or until peppers are soft.


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.