We’re feeling close to peak summer now that our tomatoes and peppers are starting to put out more fruit. We’re still waiting on our eggplant, summer squash, cucumbers, and a few other peak summer vegetables. Between last week and this week we harvested about 5,000 heads of garlic, and several hundred pounds of sweet red onions, and sweet Spanish onions. It was a big harvest for our crew, and it was followed by a lot of direct seeding of beans, onions, leeks, cilantro, AND BEETS. WE ALSO TRANSPLANTED CABBAGE, BROCCOLI, BRUSSELS SPROUTS, KOHLRABI, AND KALE, ALL OF WHICH WILL BE HARVESTED THROUGHOUT THE FALL AND WINTER. WE HAVE A FEW MORE VERY BUSY WEEKS OF TRANSPLANTING BEFORE QUITE OF BIT OF OUR CREW GO BACK TO COLLEGE AND HIGH SCHOOL, AND WE HOPE TO HAVE THE MAJORITY OF OUR FALL AND WINTER PLANTING DONE BY THEN. WE HOPE YOU ENJOY THE VEGETABLES THIS WEEK, AND THANK YOU FOR SUPPORTING OUR FARM!


Cook 2 slices of bacon. Toast 2 slices of bread. Cut heirloom tomato into thick slices. Prepare several large leaves of the green oakleaf.

To assemble the sandwich add mayonnaise to one slice of toast, then layer bacon, tomato, and lettuce on other slice of toast. Sandwich toast together and enjoy!



To make dressing 3/4 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp honey, 1 tsp salt, and a 1/2 tsp pepper.

Combine cabbage finely chopped, and 1/3 of the green onions chopped with dressing. Add 2 Tbsp sunflower seeds. Stir to combine.


turnip and green onion stir fry

Cook 1-2 cups rice according to package instructions.

Cut all the turnips and 1/2 of the green onions into bit sized pieces. Mince 2 cloves of garlic and 1 tbsp of fresh ginger. 

In a deep skillet or wok, heat 2 tbsp cooking oil, canola or peanut oil, over high heat. cook one chicken breast chopped into bit sized pieces. Remove the chicken and add the turnips and 1/3 of the green onions. Cook until tender.

Add garlic and ginger, then saute, stirring frequently, for 1 minute. Add the cooked chicken, and 1/2 cup tbsp soy sauce, 1 tsp honey 2 tsp sesame oil, and 1 tsp fish sauce. Over high heat, toss all vegetables and chicken, stirring frequently, for 1-2 minutes. Serve over cooked rice.


stuffed banana peppers

Preheat the oven to 350 degrees. In a large bowl, combine 1 (15-ounce) can black beans, rinsed and drained, 1/2 cup cooked rice, 1/2 cup shredded monterey jack cheese, 1/4 cup chopped green onion, 2 cloves of garlic minced, 1/4 teaspoon ground cumin, 1/4 teaspoon chili powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

Spoon the filling into the all the banana peppers sliced open. Place the stuffed peppers in a baking dish. Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the cheese is melted. Serve immediately.

Another way to make these would be wrapped on a smoker or grill.


salad with raspberry dressing

In a blender, combine 1 cup raspberries (we used wild black raspberries), 3 tablespoons lemon juice, 2 tablespoons apple cider vinegar, 1 teaspoon maple syrup, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Blend until smooth. Adjust seasonings to taste.

Store in an airtight container in the refrigerator for up to 1 week.


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.

BLT Coleslaw turnip and green onion stir fry stuffed banana peppers salad with raspberry dressing
savoy cabbage all
tomatoes all
banana peppers all
garlic 2 cloves 2 cloves
green onions 1/3 1/3 1/3
turnips all
green oakleaf all all
red bibb all
BLT Coleslaw turnip and green onion stir fry stuffed banana peppers salad with raspberry dressing
bacon 1 lb
bread 1 loaf
mayonnaise 2 Tb sp 3/4 cup
apple cider vinegar 2 tbsp 2 Tbsp
honey 1 tsp 1 tsp
sunflower seeds 2 Tbsp
rice 2 cups 1/2 cup
ginger 1 Tbsp
cooking oil 2 Tbsp
chicken breast 1 lb
soy sauce 1/2 cup
sesame oil 2 Tbsp
fish sauce 1 tsp
black beans 15 oz
monterey jack cheese 1/2 cup
ground cumin 1/4 tsp
chili powder 1/4 tsp
raspberries 1 cup
lemon juice 3 Tbsp
maple syrup 1 tsp