We have a great share for you this week. We always receive a lot of positive feedback on the the delicata squash that are in the shares this week. The skin is delicate enough that they don’t need peeled before cooking, and they have a wonderful rich flavor. All of our gardens are looking great, especially after some much needed rain this week. We are happy to say that we harvested our whole garlic crop this week. About 3,000 heads are drying in one of our seedling houses. We included some in the share for you this week. Right before the garlic was finished we innercropped winter squash within the beds, so now that will now take over the bed and we will have zero down time between crops. We hope you are all flying through your summer bucket list! Thank you for being a part of our csa program!

sauteed delicata

Cut the delicata squash in half. Scoop out the seeds and cut into 1 inch pieces. You do not need to peel this squash. Toss with 2 Tbsp oil. Cook in a cast iron skillet over medium heat until brown and tender. Remove from heat and toss with 1 Tbsp honey salt and pepper.


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


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.


celery and tomato soup

Core tomatoes, then cut into quarters. Mince 2 cloves garlic. Finely chop all of the celery. Dice 1/2 onion.

Add 2 tbsp olive oil to a stock pot over medium heat, then add diced onion, garlic, and celery. Allow vegetables to become fragrant for about 1 minute, then stir and saute vegetables for 3-5 minutes. Add tomatoes and cook another 3-5 minutes. Add 1 - 2 cups chicken stock (depending on how thin you prefer your soup), and 1 tsp salt, 1/2 tsp black pepper. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and carefully add add to a blender. Cover blender with a towel, then blend soup. Return to stock pot and stir in up to 1/4 cup heavy cream (if desired). 


carrot and chive risotto

Heat 2 Tbsp of olive oil in a large saucepan over medium heat. Add 1 diced onion, and 3/4 cup finely chopped carrots, and cook until softened, about 5 minutes. Add 2 cloves garlic, minced, and cook for 1 minute more. Add 1 cup risotto rice and stir to coat in the oil. Cook for 1 minute more.

Add 1/2 cup dry white wine and cook until it is absorbed. Add 1 cup of the vegetable broth and stir until it is absorbed. Continue adding 3 more cups of broth, 1 cup at a time, stirring constantly, until the risotto is cooked through and creamy, about 20 minutes total. Stir in 1/2 tsp nutmeg, 1/4 cup Parmesan cheese, 1/2 cup finely chopped chives. Add salt, and pepper to taste. Serve immediately.


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.

sauteed delicata creamy italian salad dressing roasted zucchini/summer squash celery and tomato soup carrot and chive risotto
celery all
tomatoes all
delicata squash all
summer squash all
garlic 1 clove 2 cloves 2 cloves
carrots all
lettuce head all
chives all
sauteed delicata creamy italian salad dressing roasted zucchini/summer squash celery and tomato soup carrot and chive risotto
oil 2 Tbsp
honey 1 Tbsp 1 Tbsp
mayonnaise 1/4 cup
red wine vinegar 3 tsp
sour cream 2 tbsp
olive oil 2 tbsp 2 Tbsp 2 tbsp 2 Tbsp
Italian seasoning 1 tsp
onion 1/2 1
chicken stock 2 cups 3 cups
heavy cream 1/4 cup
rice 1 cup
white wine 1/2 cup
nutmeg 1/2 tsp
Parmesan cheese 1/4 cup