Well this certainly was a wet week! Most of our crops have tolerated the 4 inches plus of rain we’ve received over the past few days, but we do have a few sections within our brassica plot that don’t have the best drainage, so they have become waterlogged, and some aren’t going to make it. This past spring we did improve drainage along our southern growing plot by adding a trench, and we’re glad we did because the drainage has improved in that area. Our next focus will be on the northern plot, so that we can avoid the water damage we’re experiencing now. This week’s bag has a great mix of summer vegetables that all go pretty well together, if you wanted to make one giant salad. We’re nearing the end for this succession of green beans and summer squash/zucchini. We have succession crops for both but getting this late in the season is risky because both are highly pest prone. We hope you have a great week!

creamy italian salad dressing

Blend 1/4 cup mayonnaise, 3 tsp red wine vinegar, 2 Tb each sour cream and olive oil, 1 teaspoon Italian seasoning, 1 garlic clove and 1/4 teaspoon kosher salt in a blender. Stir in 1 tablespoon chopped parsley.

italian seasoning mix:1 1/2 teaspoons dried oregano 1 teaspoon dried marjoram, 1 teaspoon dried thyme, 1/2 teaspoon dried basil, 1/2 teaspoon dried rosemary, 1/2 teaspoon dried sage


tomato cucumber gazpacho salad

In a bowl combine all the tomatoes, cored and diced, 1 cucumber, diced. 1/2 cup chopped red onion, 1/4 cup chopped fresh parsley, 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon ground cumin, 1/2 teaspoon salt, 1/4 teaspoon black pepper.


roasted kohlrabi and carrots

Skin kohlrabi, and carrots, and cut into bite- sized pieces. Mince 1 clove of garlic. Toss veggies with 3 Tbsp olive oil and spread out on a rimmed baking dish. Add salt and pepper, and roast at 450 for 30 to 45 minutes or until the veggies are tender.


roasted zucchini/summer squash

Preheat the oven to 450 degrees. Cut the zucchini in half and score it. drizzle it with 2 Tbsp olive oil, and 1 Tbsp honey. Roast in the oven for 20 minutes or done.


chicken pepper soup

DIce 1-2 sweet peppers. roughly chop, Dice 1/2 yellow onion. Finely chop all the peppers. /p>

Grill or pan fry 1 large chicken breast until it is cooked through. Then cut into 1/2 cubes.

In a large stockpot add 2 tbsp cooking oil. Add the diced onion, garlic, and peppers. Saute for 5 minutes until the vegetables begin to soften. Add1 tsp salt and 1/2 tsp ground black pepper. Cook until vegetables have softened, then add 1 quart chicken stock and chopped chicken. Bring soup up to a boil, then reduce heat and simmer for 15 minutes. Serve with a dollop of sour cream, and over a serving of rice (optional).


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.

creamy italian salad dressing tomato cucumber gazpacho salad roasted kohlrabi and carrots roasted zuchinni chicken pepper soup
tomatoes all
peppers all
zucchini/summer sqush all
cucumber all
kohlrabi all
carrot all
lettuce mix all
green beans
creamy italian salad dressing tomato cucumber gazpacho salad roasted kohlrabi and carrots sauteed delicata chicken pepper soup
mayonnaise 1/4 cup
red wine vinegar 3 tsp 2 Tbsp
sour cream 2 Tbsp
olive oil 2 Tbsp 1/4 cup 3 Tbsp 2 Tbsp 2 Tbsp
garlic 1 clove 1 clove 1 clove
dried oregano 1/2 tsp
dried basil 1/2 tsp
dried rosemary 1/2 tsp
dried sage 1/2 tsp
red onion 1/2 cup
parsley 1/4 cup
cumin 1 tsp
honey 1 Tbsp
yellow onion all
chicken breast 1
chicken stock 1 quart