This week was a hot one! We tried to spare our crew from the intense heat by finishing field work before the peak heat of the day. We were able to direct seed fall carrots, beets, and turnips, as well as transplant onions, which will overwinter for harvest next spring. We were pleased to finally be able to include yellow wax beans, and soon green beans. Our first seeding of both crops were killed during the late frost in May, so we had to reseed and we’ve been patiently waiting ever since. Another crop we’ve been patiently waiting on is winter squash. We included spaghetti squash this week, and we hope to have more in the upcoming weeks as they begin to mature. The Swiss chard bunches have wonderful crunchy stems, which can be used as a celery substitute in chicken salad, or are delicious pickled (alone or along with red onions), and then added to sandwiches or salads. Thank you for supporting our farm and have a great week!

tomato basil pizza

To make quick pizza dough combine 2 1/2 cup bread flour, 1/2 tsp salt, 1 tsp sugar, 1 cup water, 2 Tbsp olive oil, 2 1/4 tsp active dry yeast. Mix dough and allow to rise for 30 minutes.

After the dough has risen, punch dough down, then form into a round or square pizza dough, and spread over an oiled cooking sheet or pizza stone. Top pizza crust with sliced tomatoes basil,  sprinkle with balsamic vinegar, then add a thin layer of mozzarella cheese. Add a thin sprinkling of Parmesan cheese along the perimeter of the crust.

Bake in a 450F oven for 20 minutes, or until the crust becomes golden brown.


pickled swiss chard stems

Cut the stems off of the Swiss chard. Cut the stems into small pieces and set the leaves aside for the frittata recipe.

To make the quick pickle: Add 1/2 cup white vinegar, 1/2 cup water, 2 tsp salt, 2 tsp sugar, and the chard stems to a saucepan. Mix everything, bring to a boil and turn off heat.


mexican spaghetti squash

Slice spaghetti squash in half. Scoop out the seeds and place cut side down on a rimmed baking sheet with a 1/4" of water. Bake at 400 degrees for 30 to 40 minutes or until squash is tender. Scoop out squash with a spoon into a large mixing bowl. Add, 2 tsp grated lemon zest plus 3 Tbsp juice, 1/4 tsp ground cumin, 1/4 cup diced tomatoes, 1/2 cup shredded cheddar cheese, 2 Tbsp fresh cilantro, chopped, 1/4 cup thinly sliced red onion, and 1/2 cup cooked black beans, and a few dollops of sour cream. Mix well and enjoy.


stemmed beans with garlic

clean green beans and stem for 15 minutes or until tender. Wix with 1 to 2 Tbsp butter, salt and pepper and serve.


swiss chard pepper frittata

Preheat the oven to 350F.

Thinly slice all the pepper and 1 onion.. Roughly chop one bunch of Swiss chard leaves. 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 peppers and onion, , and garlic for 3-5 minutes, until tender. Add Swiss chard leaves and saute another minute. Add eggs, then cheese, to pan and stir to combine, working eggs along edges. 

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


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.

tomato basil pizza pickled swiss chard stems mexican spaghetti squash stemmed beans with garlic swiss chard pepper frittata
Swiss chard stems all leaves
tomatoes, roma almost all 1/4 cup
pepper, cubanelle all
spaghetti squash 1
red onion 1/4 cup 1
basil 1/2
green beans all
tomato basil pizza pickled swiss chard stems mexican spaghetti squash stemmed beans with garlic swiss chard pepper frittata
bread flour 2 1/2 cups
sugar 1 tsp 2 tsp
olive oil 2 Tbsp
yeast 2 1/4 tsp
balsamic vinegar 2 Tbsp
mozzarella cheese 1 cup
Parmesan cheese 2 Tbsp
white vinegar 1/2 cup
lemon 1 2 tsp
cumin 1/4 tsp
cheddar cheese 1/2 cup
cilantro 2 Tbsp
black beans 1/2 cup
sour cream 2 Tbsp
butter 2 Tbsp
garlic 3 cloves
white cheddar 1 cup
eggs 12