If you are a weekly member, feel free to skip this section. We just want to be sure that all of our members receive our note about the outbreak.
Dear CSA Members,
You may have seen the recent news about Cyclospora. We wanted to take a moment to talk about it directly.
Public health experts have been telling people that buying fresh produce directly from local, trusted growers is one of the safest choices you can make right now. And this makes a lot of sense,
Cyclospora is a human parasite, not something that grows on vegetables. The parasite typically gets into food from fecal contamination of water through massive industrial supply chains — agricultural-scale irrigation, shared canals, and centralized processing or packing plants.
Our farm is isolated in southern Vermont where the CDC confirms there are currently no confirmed cases of cyclospora linked to the ongoing national outbreak.
Small family farms like ours are different from the commercial operations tied to these types of outbreaks. We reduce risks by irrigating and washing produce in clean water from underground wells rather than drawing from open, shared agricultural canals. Our water is regularly tested to meet drinking water standards. Everything is picked by hand and washed on-site in our own wash/pack facility, where all wash water runs through an auto-dosed Tsunami sanitizer system (hydrogen peroxide based). And because we’re working a few acres, not thousands, we can watch every step of the process closely, which cuts out the cross-contamination risk that comes with scale. Every member of our crew goes through rigorous food-safety training, and we hold CAPS+LGS certification through the Vermont Fruit and Vegetable Growers Association (our state’s equivalent of GAP). Matt and I are fastidious about cleanliness on our farm. Not just now, but always.
We believe that growing fresh food is both a privilege and a responsibility. Every member of our team who harvests, washes and packs our produce plays a role in protecting the health of our customers. By practicing excellent hygiene, using clean water, and respecting food safety every day, we honor the trust you placed in our farm.
We strive to handle every customer’s food with the same care and respect we would expect for our own families. We are always open to communication if you have any questions, comments or concerns.
Your farmers,
Maggie & Matt
What’s in season this week?
For weekly members, you may be seeing a return of some of last week’s favorites, as we try to distribute the much-loved items to both weeks A and B.
Sweet Corn
It’s here! The moment we wait for all summer — the first sweet corn of the season! Boil for just 2-3 minutes (or grill in the husk). We’ll be having corn in the shares for as long as the season lasts!
Storage: keep in the husk in the refrigerator and eat as soon as possible — the sugars convert to starch quickly, and this corn deserves to be eaten right away.
Basil
The smell of fresh basil is summer through and through, and this week it pairs perfectly with nearly everything in your share. Tear it over sliced cucumbers, blend it into a quick pesto, or tuck whole leaves into sandwiches. A handful of torn basil stirred into sautéed zucchini and corn at the last minute is delish!
Storage: keep it like a bouquet — stems in a glass of water on the counter, out of direct sun. Never refrigerate; the cold turns the leaves black.
Romaine Lettuce
Safe to eat! 🙂 Crisp, sweet romaine perfect for summer salads. The sturdy leaves also make excellent wraps for chicken or grain salads.
Storage: refrigerate in a plastic bag in the crisper drawer, where it will keep for up to a week.
Green Cabbage
A beautiful head of green cabbage — dense, crisp, and endlessly useful in summer. This is slaw season: shredded cabbage with a bright vinaigrette is the perfect companion to anything off the grill, and it only gets better as it sits. Try it thinly sliced with lime, cilantro, and a little mayo for taco night, or sautéed simply with butter and salt for a sweeter, softer side.
Storage: refrigerate whole in the crisper drawer — it will keep for weeks. Once cut, wrap the remainder tightly and use within a week or so.
Kohlrabi
Don’t let the sputnik-like appearance intimidate you! Kohlrabi is one of the most refreshing vegetables we grow. Peel away the tough outer skin and you’ll find a crisp, juicy interior that tastes like a cross between a broccoli stem and a mild radish. In summer, I think it’s best raw: cut into sticks for dipping, or julienned into slaws and salads where it adds an incredible crunch.
Storage: remove any leaves and refrigerate the bulb in the crisper drawer, where it will keep for several weeks.
Carrots
Sweet, crunchy summer carrots are perfect for eating straight from the fridge on a hot day. These are wonderful raw with hummus, shredded into slaws alongside your cabbage and kohlrabi, or quick-pickled with a little vinegar and sugar for sandwiches and grain bowls. If you turn the oven on at all this week, roasted carrots with a drizzle of honey are worth it.
Storage: remove the greens (they pull moisture from the roots) and refrigerate the carrots in a plastic bag for up to two weeks.
Zucchini
Zucchini season is in full swing! This versatile summer squash is super on the grill: slice into planks, brush with olive oil, and grill until tender with good char marks, then finish with torn basil and a squeeze of lemon. It’s also lovely sautéed with sweet corn, shaved raw into ribbons for salads, or baked into zucchini bread when the harvest gets ahead of you.
Storage: refrigerate unwashed in a plastic bag for up to a week.
Cucumber
I love cukes sliced in a simple salad with ginger and garlic. They’re also super refreshing sliced in your water pitcher along with some lemon.
Storage: refrigerate in the crisper drawer and use within a week.
Recipes from our Farmhouse Kitchen
Classic Cucumber Tzatziki
Kohlrabi & Cabbage Slaw
Simple Sauteed Cabbage
Classic Fresh Pesto
HOW TO: Dry Basil
