Week 12; September 3, 2015

What's in the box? 

medium share

medium share

  • Sweet corn
  • tomatoes
  • arugula
  • onions
  • Potatoes
  • bell peppers
  • broccoli
  • brussel sprout tops
  • pac choi (large and medium)
  • carrots  
  • beets (large)

Notes on the box.

This is the last of the sweet corn!  It was harvested in the pouring rain, so the silks may be limp and wet.  You may want to pull them off before they go in your fridge to avoid spoilage.  Get the last of your favorite sweet corn recipes made.  Until next year...

We've had quite a lot of rain in the last few weeks.  Our tomatoes have succumbed to disease (they don't like all that moisture).  We might have another week with them, but they are dropping off, for sure. 

Brussel sprout tops?  These are the bunch of greens that look like smallish collards.  They are very nice and tender and cook down quite a lot.  They taste like brussel sprouts and you can use them as you would kale or swiss chard.  We take the tops off the plants to encourage the sprouts to form on the stalks.  In the past we just dropped them on the ground, but then saw the tops being sold at the farmers market and decided to try them out.  We were skeptical, but they are really nice greens and we enjoyed them.  Hope you like them, too! 

Pac Choi (aka bok choy) may be new to our peak season members.  Enjoy it in a stir fry.  You can use it as a substitute for cabbage in cooked dishes.  It's so delicious! 

Take the tops off the carrots before you put them in your fridge for storage!

Cheese shares.

This week is a washed curd cheese (different than a washed rind) that is similar to a Gouda type of cheese.  Not sure if this will be one that we make regularly in the future, but it's tasty!  A nice cheese for cooking or snacking.  Cheese soufflé?  Yum.  

Dutch Baby Pancake with Gouda, Crispy Bacon, and a Fried Egg


Corn Chowder Salad from Smitten Kitchen

Sesame Salmon Fillets with Bok Choy

  • 1/2 cup sesame seeds
  • 1/2 Tbsp. garted fresh ginger
  • 1 tsp ground black pepper
  • 1/2 tsp salt
  • 1 egg
  • 1 pound salmon fillets
  • 1 tbsp oil
  • 4 cups or more thinly sliced bok choy
  • 1/2 red bell pepper, seeded and diced
  • 1 tsp. rice vinegar
  • 1 tsp soy sauce
  • 1 tsp sesame oil

In a shallow dish combine the sesame seeds, ginger, black pepper, and salt stirring together until the mixture resembles wet sand.  In another dish, lightly beat the egg.  Dip each salmon fillet into the egg, letting the excess drip off.  Gently press the fillets into the sesame mixture, turning to coat both sides (if the fillet has skin, only coat the skinless side). 

In a large nonstick skillet, heat the vegetable oil over medium high heat. Cook the salmon, turning once, for 4-8 minutes, or until cooked to your preferred doneness.  Transfer to a plate. 

increase the heat to high.  Add the bok choy, bell pepper, vinegar, soy saice, and sesame oil to the skillet.  Cook stirring often, for 2-3 minutes or until the bok choy is wilted.  Arrange the bok choy on plates and top with the salmon.  Serve with wasabi mashed potatoes or rice. 

On the farm.

More variety in the box this week.  Greens again.  Color on the bell peppers.  Picking tomatoes green.  It means Summer is just about over.  Sigh.  It's been a good one.  This week looks like it will stay fairly warm, but next weeks forecast is looking down right chilly.  We are keeping fingers crossed the the cantaloupe and musk melon can ripen before the frost hits. 

Week 11; August 27, 2015

Heads up!  We are switching our delivery route around this week and next to try to get ahead of the State Fair traffic.  Look for your delivery email to know when your box has arrived at your drop site. 

What's in the box? 

medium share

medium share


  • red or gold green top beets (medium and large shares)
  • heirloom and slicer tomatoes
  • bell peppers
  • sweet onions
  • sweet corn
  • water melon
  • new potatoes

Notes on the box.

Everything in the box will look familiar to you this week. 

Large and Medium Shares got Golden or Red Green top beets.  Remove tops for the beets so that the roots don't get soft.  The greens are edible and you can use them in any recipe calling for chard or cooked spinach. 

We had our first taste of fall!  The cool weather slowed some things ripening.  The summer squash, zukes, and cukes have petered out with not enough out there to harvest for CSA members.  This may be a relief for many of you!   I know it's a relief for the backs of the workers who have been picking these crops 3-4 times per week for almost 2 months to stay ahead of them! 

I know I know I know... Wow.  That's a lot of Watermelon.  Watermelon stores best at cool room temperature (or 55 degrees, ideally).  It can be stored for around 10 days before you cut it.  Store cut watermelon in the fridge for up to 4 days.  You can cube it and keep it in a lidded container or cover the flesh with plastic wrap if you have left the rind on. Sorbet, popsicles, and fruit leather are all great ways to preserve watermelon if you can't eat it all fresh.  

Good weather for corn and potato chowder or vegetable soup.  Warmer weather again next week!

Don't worry, everyone.  Next week will bring more variety.  Expect Arugula, broccoli, maybe bok choi or another green, red bell peppers??  plus one more round of sweet corn (there was supposed to be a week off, but the successions ran together). 

Cheese Share.

This week we have yummy feta and some more of the Circle of the Sun from larger wheels.  It's aged a bit longer and has some really nice flavors coming out.  I'm tasting brown butter, mushrooms, wood, and hay.  Great with some red wine after the kids have gone to bed since this is a smallish slice that you might not be willing to share.  Don't worry!  A larger chunck will be delivered before the season is over.  Waiting waiting waiting for more to ripen...

The feta is great in a salad with watermelon or tomatoes or roasted beets. 


Esquites (Mexican Corn Salad) very popular here!  We could eat this everyday. 

Watermelon Lemonade

Watermelon Sorbet (no icecream maker needed)

Watermelon, Rosemary, Feta Salad

Sweet and Savory Watermelon Salad

  • juice of a lime
  • 1/4 cup olive oil
  • 1 Tbsp rice vinegar
  • 1/2 Tbsp. honey
  • salt to taste
  • 8 cups diced seeded watermelon
  • 1 jalapeno seeded and diced
  • 1/4 cup finely chopped mint
  • 2 Tbsp. minced sweet onion

In a large non-metallic bowl, whisk together the first 5 ingredients.   Toss in the other ingredients and fold gently to combine.  Refrigerate for 2 hours to allow flavors to develop. 

On the Farm.

Morning milking with Ben.  Thanks so much, Dana, for the beautiful photos!  And thanks Ben and the cows for the beautiful milk for our cheese!  And thanks cows for the manure that becomes the compost that fertilizes the vegetable fields! 

and on the rest of the farm...