This week we included honeynut squash, which is a newer variety that has a richer, nutier taste than regular butternut. Your shares contain a mix of peppers including poblano, which has a mild, smokey heat, and a mix of green large sweet peppers. We've been waiting patiently for our pepper plants to start yielding more, and they're begining to reward us, so we'll be including a variety of peppers from now through the end of the season. We're feeling great about this temperature shift, though we still have a seedling house full of plants we need to get into the ground over the next few weeks, so we still have a lot of work ahead of us.  We hope you enjoy the vegetables, have a great week!

Garlicy Sauteed Broccoli Greens

Roughly chop 1 bunch of broccoli greens, finely chopping stems, and cutting florets and greens into 1 inch segments. Cut 1 pint of yellow wax beans into 1 inch segments. Mince 2-3 cloves garlic. 

Heat 2 Tbsp cooking oil over medium high heat in a skillet. Add garlic and saute for 3 minutes, then add broccoli stems and beans and saute another 3 minutes. Add greens and florets and saute another 2 minutes. Add 2 cups chicken stock and salt as needed. Cook for 15 minutes, or until most of the stock has reduced.


Chioggia Beet Carpaccio

With a sharp knife or mandolin slice the 2 chioggia beets into paper thin rounds. Toss beet slices with 2-3 Tbsp olive oil in a bowl or container and let sit until ready to serve. Arrange beet slices on plate and squirt with 1-2 Tbsp lemon juice. Sprinkle with 1 finely chopped shallot, 2 Tbsp finely chopped chives, salt & pepper.

Serve with extra olive oil.



Rinse and roughly chop lettuce mix, then dress with additional fixings.  To make dressing whisk together: 3 tablespoons olive oil, 1 garlic clove, minced 1 tsp red wine vinegar,1 tsp Dijon mustard, 1/2 tsp fine sea salt, 1/4 tsp black pepper.



Dice one bell and one poblano pepper. Dice 2 golden beets. Finely chop 1/4 cup chives. Mince 3 cloves of garlic. Shred 1 cup of white cheddar cheese. Crack 12 eggs into a bowl, then lightly stir.

In a large cast iron skillet, heat 3 Tbsp of oil and sauté the golden beets and garlic for 3-5 minutes, until tender. Add diced peppers, 1 tsp salt, 1/2 tsp ground black pepper, and saute another few minutes. Add eggs, then cheese, to pan and stir to combine, working eggs along edges. Sprinkle chives evenly on the surface of the frittata.

Add to the oven and bake for 15-20 minutes, until the center is cooked through enough a fork comes out clean. 


Roasted Honeynut Squash

Cut honeynut squash in half. Scoop out seeds from cavity. Coat with a Tbsp butter and salt, and a small drizzle of honey, if desired. Roast at 400-450F for 25 to 35 minutes.


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.

Garlicy Sauteed Broccoli Greens Chioggia Beet Carpaccio Salad Frittata Roasted Honeynut Squash
broccoli, sprouting all
pepper, poblano 1
pepper, sweet
honeynut all
beets, chioggia all
beets, golden 2
lettuce, mix all
chives 2 Tbsp 1/4 cup
beans, yellow wax all
Garlicy Sauteed Broccoli Greens Chioggia Beet Carpaccio Salad Frittata Roasted Honeynut Squash
oil 2 Tbsp
garlic 3 cloves 1 clove 3 cloves
chicken stock 2 cups
olive oil 3 Tbsp 3 Tbsp 3 Tbsp 1 Tbsp
lemon juice 2 Tbsp
red wine vinegar 1 tsp
dijon mustard 1 tsp
white cheddar cheese 1 cup
eggs 12
honey 1 Tbsp