Hello, friends! We have a beautiful box this week including tender green beans! These beans are all hand-harvested one by one. It’s a time consuming harvest, but totally worth it. Don’t overcook them, all they need is a gentle steam. Topped simple with butter and salt & pepper, they are divine.
Update from the farm fields! Last week’s corn was not up to our quality standards, and we apologize. Corn is one of those difficult crops for us to quality control, as we can’t open each and every ear. We do spot checks, but it’s clear that many of you received corn with issues. We will be distributing an extra week of corn to make up for it. On a positive note, the planting harvested for this week’s boxes is much better! Please be in touch if anything in your box is not up to our high quality standards and we will make it right.
Warmly,
Maggie & Matt
FRUIT SHARE REMINDER — If you are a fruit share member and it says “FRUIT” next to your name on the check-in sheet, please take 1 BAG of PEACHES. If you didn’t sign up for the fruit, please do not touch the fruit. Thank you!
Warmly,
Maggie & Matt
What’s in season this week?
Napa Cabbage
This week brings napa cabbage — the tender, sweet, crinkly-leafed member of the cabbage family. Its delicate texture makes it far more versatile than its sturdier cousins: the leaves are wonderful raw in a crunchy salad with a sesame-ginger dressing, essential in a quick homemade kimchi, or sliced into ribbons for a stir-fry where they wilt in seconds. Storage: refrigerate whole in an airtight bag in the crisper drawer, where it will keep for two weeks or more.
Swiss Chard
Those jewel-toned stems are as delicious as they are beautiful. Swiss chard is two vegetables in one: sauté the chopped stems first with garlic and olive oil, then add the leaves, which cook down like spinach in a couple of minutes. Finish with a squeeze of lemon and a shower of parmesan, or fold into a frittata with those red onions for a perfect summer supper. Chard is a nutritional powerhouse — exceptional amounts of vitamins K and A plus magnesium. Storage: refrigerate unwashed in an airtight bag and use within five days.
Red Batavian Lettuce
One of our favorite summer lettuces — Batavians are bred to stay crisp and sweet even in August heat! Storage: refrigerate in an airtight bag in the crisper drawer and enjoy within a week.
Green Beans
Fresh-picked, hand harvested green beans! Blanch them briefly and toss with butter and salt, or olive oil, lemon, and toasted almonds; blister them in a screaming-hot skillet until charred and just tender; or serve them cold in a salad with corn and a mustard vinaigrette. Storage: refrigerate unwashed in a plastic bag and use within 3-5 days.
Carrots
Harvested without tops this week! Sweet summer carrots, crisp and perfect for the season’s no-cook meals. Eat them straight from the fridge with hummus, shave them into ribbons for salads, or quick-pickle them with a little vinegar and sugar for sandwiches and bowls. Storage: Refrigerate in a plastic bag for up to two weeks.
Sweet Corn
This weeks brings a new planting! Storage: keep in the husk in the refrigerator and eat as soon as possible; the sweetness fades day by day.
“Red Long of Tropia” Heirloom Onions
These elegant, elongated red onions are milder and sweeter than storage onions. Slice them into thin rings for salads and sandwiches, pickle them in red wine vinegar for a bright pink condiment that improves everything, or halve them lengthwise and grill until soft and caramelized. Storage: fresh onions like these are best refrigerated and used within a couple of weeks.
Zucchini
August is zucchini’s moment, and we’re leaning in. Grill planks until charred, grate it into fritters, shave it raw into ribbon salads with lemon and parmesan, or sauté with corn and onions for succotash. And when the harvest outpaces you, zucchini bread never fails. Fun fact from the field: at peak season, a zucchini can grow one to two inches per day — which is why we pick every single morning. Storage: refrigerate unwashed in a plastic bag for up to a week.
Cucumber
The essential summer refresher. Slice into ice water with mint on a hot afternoon, toss with rice vinegar and a pinch of sugar for a rapid pickle, or blend with yogurt and garlic for a wonderful dip. Storage: refrigerate in the crisper drawer and use within a week.
Recipes from our Farmhouse Kitchen
Napa Cabbage Salad with Sesame & Almonds
Sunburst Carrot Salad
Simple Garlicky Swiss Chard
The Ultimate Zucchini Bread
Green Beans Gremolata
- Source: https://goldenearthworm.com/farmblog/2026/6/16/csa-2026-week-2-nzele-skwaj-wlams-nrzha-sshtk-raf9d
