The bags this week contains a good amount of poundage of versatile vegetables. Many make great combinations on the grill, or in fresh summer salads. For us, the transition from July to August means the majority of our workers either have already, or will soon be, heading back to college or high school. July was a very busy month, full of transplanting, and we have the majority of our fall and winter crops already in the ground. Everything is exploding with growth, so we’ve also been managing the weeds, which we’ll continue to do througout August. If we can keep our peak summer crops happy- tomatoes, peppers, summer & winter squash, beans, then we’ll have big weekly harvests from now until October. We hope you’re enjoying these beautiful summer days! have a great week.

grilled cabbage

Preheat grill and cut cabbage into 4 wedges. Arrange the cabbage wedges into the bottom of a large cast iron dish. Pour the 1/4 cup water into the dish. Place a teaspoon of butter on each cabbage wedge. Season liberally with minced garlic, salt, and pepper. Cover the dish with aluminum foil.

Place the dish on the preheated grill; cook until cabbage is tender, about 30 minutes.


street corn salad

Peel back the husk, but leave it attached. Thoroughly clean the corn silk. Replace the husks and soak the whole cobs in clean water. Place the cobs on the grill, and turn every few minutes for about 15 minutes total. I would peel back the husk for the last bit of cooking on the grill. Try to get some char on the corn.

To make dressing combine: 3 tablespoons sour cream, 2 tablespoons mayonnaise, 4 tablespoons fresh lime juice approximately 2 limes, 1/2 teaspoon cumin, 1/2 teaspoon paprika, 1/4 teaspoon kosher salt;


Drunken Tomato Salad

Slice 4 to 5 medium tomatoes. Arrange on a plate. Add salt and pepper. Dress with 2 Tbsp olive oil, and 2 Tbsp balsamic vinegar salt and pepper.


summer squash and dill pasta

Cook 1 lb pasta according to package directions. While the pasta is cooking, heat the 1/4 cup olive oil in a large skillet over medium heat. Add the 2 cloves garlic minced and cook for 1 minute, or until fragrant.

Add the broccoli cut into pieces, 1 cup diced summer squash, and 1/2 cup diced tomatoes to the skillet. Cook for 5-7 minutes, or until the vegetables are tender. Season with salt and pepper to taste.

Drain the pasta and add it to the skillet with the vegetables. Toss to combine. Stir in the 1/4 cup dill chopped and serve immediately.


green bean salad

Steem all the green beans until tender. Immediately plunge them into a bowl of ice water to stop the cooking process and drain.

In a small bowl, whisk together the 2 Tbsp olive oil, 1 Tbsp balsamic vinegar, 1 Tbsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp pepper.

In a large bowl, combine the green beans, 1/4 cup red onion chopped, 1/4 cup walnuts chopped, and 1/4 cup crumbled feta cheese. Pour the dressing over the salad and toss to coat.

Serve chilled or at room temperature.


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.

grilled cabbage street corn salad Drunken Tomato Salad summer squash and dill pasta green bean salad
broccoli all
savoy cabbage all
tomatoes 4 to 5 medium 1/2 cup
banana peppers
zucchini/summer squash 1 cup
dill 1/4 cup
sweet corn all
wax and green beans all
grilled cabbage street corn salad Drunken Tomato Salad summer squash and dill pasta green bean salad
butter 4 tsp
garlic 2 cloves 2 cloves
mayonnaise 2 Tbsp
lime juice 4 Tbsp
cumin 1/2 tsp
paprika 1/2 tsp
olive oil 2 Tbsp 1/4 cup 2 Tbsp
balsamic vinegar. 2 Tbsp 1 Tbsp
pasta 1 lb
Dijon mustard 1 Tbsp
red onion 1/4 cup
walnuts 1/4 cup
feta 1/4 cup