And there’s only 2 weeks left for early sign up for returning customers. On March 1st we open it up to new customers, so if you want to ensure your share in this seasons harvest, sign up now!


We’ve already received our seeds for the season and are prepping to start planting indoors next month. We are so excited and hope you are too!

Shares for the upcoming season are now available to previous customers only. We’re glad to offer this feature to our valued customers. Since demand for shares is high, signing up now will ensure your share in next seasons harvest.


Check out our 2014 Preview Flier for three great reasons to sign up now!


Then download our Submission Form, fill it out, and mail it in with a deposit.


Then no worries- you’ll be all set for our next season, I sure hope you’ll join us again!

This may be our last week of harvesting, but it sure doesn’t have to be your last week of cooking! Here’s how to make the most of this weeks basket:



Freeze hot and bell peppers:



Make parsley pesto:



Too much Swiss chard? Roast it, crispy and delish!



And as always, our Recipe by Vegetable index is great is you’re looking for something in particular.



An abundance of not so pretty but super ripe tomatoes? Try my favorite roasted tomato soup recipe, it’s divine:



So what was your favorite recipe this season?


Some awesome links to go with this weeks basket.


Parmesan roasted cauliflower



French leek pie



Roasted Carnival Squash with Thai Curry- this one is particularly pretty!


Let’s fire up the oven!

Last week I included some tomatillos in some of the baskets. This very distant tomato relative is a staple in Mexican cooking, it puts the verde in salsa verde. At the farm we use it fresh chopped with cucumbers and onion in this recipe:

Or in enchiladas verdes

They’re good at all stages of development and keep very well. The greener ones have a more tart flavor and the riper yellowish ones tend to be a little sweeter. I usually use a mix of green and yellow for a balanced flavor, but they are fun to experiment with so use whichever you like!

I also got this link from a customer, a perfect happy soup for a chilly day!

I made myself a jar of refrigerator pickles this week. They’re super simple to make and don’t require any special equipment. I used the recipe here: and they are awesome!

pickle stuff














The ingredients pictured here are actually enough to make 3 jars.


refrigerator pickles














With the shallots coming in, I’m planning on making my favorite mushroom soup, it’s so good! Recipe here:



And for dessert, with so many left over zucchini it’s time to make some zucchini crisp!  It seriously tastes like apples, yummy!

It’s that time of year again and we are swimming in zucchini. So it’s time to start putting it away for colder times.



This super high rated zucchini bread recipe makes 2 loaves, one to eat and one to freeze!



Or if you do a lot of cooking in the winter you can try freezing blanched zucchini. There’s a great tutorial here:



We featured an awesome zucchini boat recipe in this weeks newsletter but there are a ton of other cool recipes to try. I’m especially fond of this one:


All of the zucchini boat recipes I’ve found use traditional green zucchini, but they’re all just as good with yellow, or use some of the larger patty pan for an adorable single serving!

Due to the extremely cool nights all through August, the tomatoes are later than usual. So this week we’re featuring a cucumber and zucchini salsa recipe that is super easy and so yummy!














I made a few changes, with white onion instead of red, and a splash of lemon juice. Don’t forget to wear gloves when you handle the jalapenos!













So fresh, so good! The recipe can be found in our August 16th & 20th newsletters.

Summer vegetable soup is on the menu this week! It’s one of my absolute favorites, just throw whatever you have in a pot, add broth, salt and pepper, and it’s SO good!
Veggie soup










Vegetable soup











It’s great for freezing and reheating in the winter when you’re craving fresh vegetables. Plus it’s super low in calories and if you add greens it’s incredibly nutritious. You can find my recipe in the August 9th and August 13th newsletters. But you sure don’t have to stick to the recipe,add whatever you like!

I hope you’ve all been able to get out and enjoy the weather, it has been absolutely beautiful for working in. Unfortunately the plants have not been enjoying it quite so much. We’ve actually lost basil plants because it got too cold for them! That’s a first for July. Everything is smaller than usual and not growing at quite the same pace. Still we will make the best of it!

I fried up some veggies this last week and made a batch of remoulade to enjoy with them. It’s one of may favorite treats over the summer. You can find the recipe for a healthier twist you can bake the veggies instead of frying them.


February 2018
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