We’re happy to report we’ve had another busy and fruitful week! A large chunk of our week has been spent weeding, and weeding again, because all this rain has been good for both our plants and all the native annuals. Though, we do have the weeds mostly under control, which we haven’t always been able to say, so our farm management has improved over the years. We have a tasty crop of summer squash just starting to produce, and we hope to have cucumbers in the future as well, if we can keep the squash bugs and cucumber beetles at bay. We included some delicious fennel, which is an anise-flavored cousin of celery. It has a crisp sweet flavor, especially when eaten fresh. The fronds and stems also have great flavor, and we’ve always loved using the fronds in the pasta dish below. Fennel is also really great roasted. We hope you enjoy this week’s share, and thank you for eating through the seasons with us!

stuffed poblanos

Preheat the oven to 350 degrees and lightly grease a large baking sheet. Cut all the poblanos in half, scoop out the seeds. arrange halved poblano peppers in a single layer on the baking sheet so that they aren't overlapping. Bake for 10-15 minutes.

Add 1/2 lb chorizo and 1/2 cup cooked rice to a large skillet, and season with the 1 tsp cumin, 1 tsp chili powder, and 2 cloves of garlic minced. Saute over medium heat for 5-8 minutes until meat is browned and cooked through.

Stir in the 1/2 cup cooked black beans, 1/2 cup corn, and 1/4 cup diced tomatoes. Cook for another 1-2 minutes. Spoon mixture into the peppers, sprinkle with 1/4 to 1/2 cup cheese, and return to oven for another 10 minutes or so until peppers are tender and cheese is melted. Allow to cool slightly before serving.


Fennel Frond and Sausage Pasta

Finely chop all fronds (stems and leaves) of fennel bulbs from 1 inch above the bulb. Finely chop 4 cloves of garlic.

Cook 1 lb of sweet Italian sausage, crumbled, in a deep skillet over medium high heat. Meanwhile, cook 1 lb of pasta.

Once sausage is browned, add fennel and garlic and cook for an additional 5 minutes. Add 1/4 cup pasta water, all of the pasta,1/2 cup of parmesan cheese, and 1 Tbsp of the basil chopped. Stir and serve.


summer squash pasta

Cook 1/2 lb pasta. Dice 1/2 cup tomatoes, 1 summer squash, and 1 red onion. Finely chop 1 tbsp of basil. In a deep sauce pan add 2 tbsp olive oil over medium heat and saute onions and summer squash for 3-5 minutes. Add diced tomatoes, cooked pasta, 2 tbsp pasta water, 2 tsp salt and 1/2 tsp ground black pepper. Cook for another 3-5 minutes, then toss in chopped herbs, and dress with Parmesan cheese.


tomato caprese salad

Slice tomatoes widthwise into 1/4 inch slices. Chop 2-4 tbsp of basil into thin ribbons. Slice fresh mozzarella cheese into 1/4th inch rounds and arrange in an alternating pattern with sliced tomato. Sprinkle salad lightly with salt and dress with basil ribbons, then drizzle olive oil lightly across the salad.


pea and fennel salad

In a large bowl, combine the fennel bulb, thinly sliced, all the peas chopped, 1/4 cup olive oil, 2 Tbsp lemon juice, 1 tsp Dijon mustard, salt, and pepper. Toss to coat. Stir in 4 oz feta or goat cheese.

Serve immediately or chill for later.


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.

stuffed poblanos Fennel Frond and Sausage Pasta summer squash pasta tomato caprese salad pea and fennel salad
fennel frond bulb
tomatoes 1/4 cup 1/2 cup 3/4
poblano peppers all
summer squash all
garlic 2 cloves 4 cloves
basil 1 Tbsp 1 Tbsp 4 Tbsp
peas all
stuffed poblanos Fennel Frond and Sausage Pasta summer squash pasta tomato caprese salad pea and fennel salad
chorizo 1/2 lb
rice 1/2 cup
cumin 1 tsp
chili powder 1 tsp
black beans 1/2 cup
corn 1/2 cup
cheese 1/2 cup
sweet Italian sausage 1 lb
pasta 1 lb 1/2 lb
parmesan cheese 1/2 cup 1 Tbsp
red onion 1
olive oil 2 Tbsp 1/4 cup 1/4 cup
mozzarella cheese 6 oz
lemon juice 2 Tbsp
Dijon mustard 1 tsp
goat cheese 4 oz