These soaking rains have really softened the soil, and perked up all of the plants. Now that the ground is saturated we’re doing a lot of direct seeding of carrots, beets, sweet corn, & beans, all of which we’ll be able to start harvesting in late summer. We’re really happy with the tender carrots we’ve been harvesting from our greenhouse. We’ve seeded more into pots with loose soil, which allows them to grow very consistently. This is the last week for strawberries. We’re pleased with our yields over the past few weeks, despite the dry weather in late May/ early June. The wet weather has caused more fruit rot, so we’re down to the last few pickings. We hope you enjoy the share this week, and we’re excited for the summer crops ahead! Thank you for supporting our farm.

kettle corn kale chips

Mix 2 Tbs oil and 2 Tbsp honey in a bowl. Remove stems from kale but keep in large pieces. toss kale in honey mixture and roast in the oven at 350 for 30 minutes.


spinach chive and red onion stuffed flatbread

To form dough combine 2 cup white flour and 1 cup wheat flour, a pinch of salt, 2 tbsp olive oil, and 1-1/2 cups warm water. Allow to rise for 30 minutes.

Boil 2-3 medium sized potatoes until tender. Mash potatoes (easiest by hand) and combine 1 cup finely chopped spinach, 1/2 cup chopped red onion, 1 tsp salt, and 1/2 pepper.

On a floured surface separate the dough into 8 equal balls, then roll each of the balls flat to 1/4 inch thickness. Place the filling in the center of each flattened dough ball, and then fold the dough in half and pinch along the edge. shove chives with blossoms and some of the red onion in the flatbread.

Heat 2 tbsp cooking over medium heat in a large skillet. Lightly fry each flatbread on each side until golden brown. Serve with sour cream.


Carrot Top Chimichurri with chicken

In a blender combine 3 cloves garlic, 2 tbsp olive oil, 2 tbsp red wine vinegar, 1/2 tsp salt, 1 cup carrot tops, 1 tbsp mint, 3 tbsp mayonnaise, 2 tbsp water. Blend until mostly smooth.

Cover chicken in chimichurri and grill. Save some of the chimichurri to serve with when done


bibb salad with strawberry vinaigrette

Blend all the strawberries, 2 Tbsp honey, 2 Tbsp apple cider vinegar, 2 Tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper together in a blender until smooth.

Serve on a chopped bibb salad


roasted carrots

Cut carrots into bite- sized pieces. Mince 1 clove of garlic. Toss carrots 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. Can be served with a cooked grain or rice to make it a more complete meal.


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.

kettle corn kale chips spinach chive and red onion stuffed flatbread Carrot Top Chimichurri with chicken bibb salad with strawberry vinaigrette roasted carrots
kale all
onions, green
onions, red bunching all
carrots tops all roots
bibb head
spinach all
chives all
strawberries all
kettle corn kale chips spinach chive and red onion stuffed flatbread Carrot Top Chimichurri with chicken bibb salad with strawberry vinaigrette roasted carrots
oil 2 Tbsp
honey 2 Tbsp 2 Tbsp
white flour 2 cups
wheat flour 1 cup
olive oil 2 Tbsp 2 Tbsp 2 Tbsp 3 Tbsp
potatoes 3
garlic 3 cloves 1 clove
red wine vinegar, 2 Tbsp
mint 1 tbsp
mayonnaise 3 Tbsp
apple cider vinegar 2 Tbsp
grain or rice 1 cup