-pick list-

savoy cabbage - asian greens - plum tomatoes - green beans - blueberries - summer squash - zucchini - patty pan - peppers - hot pepper - cucumber

Alright team CSA,  Pop-up PYO Blueberry “glean” this Saturday Afternoon!  I put the glean in quotations, because it is not the end of the season by any means, and these berries are terrific- so it’s more like a PYO til your heart’s content (or until 5pm, whatever comes first).  Why are we doing this?  Because, why not- yall are great and tis the season to harvest!  I will tell you one thing about the selection of blueberry bushes set aside for you, though they are sweet and bare a heavy yield, these berries do not hold that well, so i encourage you to pick and eat fresh in the next few days or freeze or bake or jam or smoothie, etc…

 AND now, the details:

 WHO:  Open to the entire Edgewater Farm C.S.A. community

WHERE:  if you are coming from the North End of River Road, go past the Greenhouses and McNamara Dairy- turn at the Cemetery.  

 THE ADDRESS for all your googling: 355 River Road/ Plainfield, NH

 WHEN: This Saturday Afternoon!!!, August 5th.. 3-5 ;  rain or shine though we will cancel in case of thunder and lightning

HOW: You pick.  Bring your own containers, we will have zero supplies for you to pick into.

WHY: So many reasons, here are a few... because it's awesome, the berries are free and delicious, it's the beginning of August and this is what you do at the beginning of August pick and preserve!

OTHER NOTES: it is so hot- especially underneath the blueberry net- come prepared! Large brim hats and water bottles are strongly encouraged!!

 email me if you have any questions at all (jenny@edgewaterfarm.com)


 Also, as an important aside, our Kitchen is HIRING!  We are looking for an energetic person to work 3-4 days a week (including 1 weekend day) in our fast paced kitchen using some of the best summer ingredients the Upper Valley has to offer- tell your friends and have them email emsedibles13@gmail.com for more info.  


Crushing and smashing green beans and cucumbers sounds crazy, but it creates nooks and crannies to soak up as much umami-rich miso sauce as possible. And this is a dressing you'll want a lot of.

1 cucumber Kosher salt

1 pound green beans, trimmed 1 1½-inch piece ginger, peeled, finely grated

1 serrano or Fresno chile, finely grated 1 garlic clove, finely grated

⅓ cup unseasoned rice vinegar ¼ cup white miso

¼ cup olive oil ½ teaspoon toasted sesame oil

Toasted sesame seeds and sliced scallions  and chopped cilantro (for serving)

Lightly smash cucumbers with a rolling pin, then tear into bite-size pieces. Toss with a pinch of salt in a medium bowl. Let sit to allow salt to penetrate.

Meanwhile, place green beans in a large resealable plastic bag, seal, and smash with rolling pin until most of the beans are split open and bruised. Whisk ginger, chile, garlic, vinegar, miso, olive oil, and sesame oil in a medium bowl until smooth. Add dressing to beans and toss around in bag to coat; season with salt.

Drain cucumbers and add to bag with beans. Shake gently to combine. Transfer salad to a platter and top with sesame seeds and scallions.


3 large eggs 1 cup olive, vegetable oil or melted butter (I use a mix)

1 1/3 to 1 3/4 cups granulated or turbinado sugar (the latter is the original amount)

2 teaspoons (10 ml) vanilla extract 2 teaspoons ground cinnamon

1/8 teaspoon ground or freshly grated nutmeg 1 teaspoon baking soda

1/2 teaspoon baking powder 1 teaspoon fine sea or table salt

2 cups grated, packed zucchini (from about 10 ounces or 2 smallish zucchini)

3 cups (390 grams) all-purpose flour

Heat your oven to 350°F. Generously grease and flour or (coat with a nonstick spray) two loaf pans (8×4 or 9×5; this doesn’t fill the pans so smaller is fine). Alternatively, you can grease 24 standard muffin cups or line them with paper liners.

Whisk eggs, oil or butter, sugar and vanilla in the bottom of a large bowl. Sprinkle cinnamon, nutmeg, baking soda, baking powder and salt over wet ingredients and whisk them in well. Stir in zucchini. Gently stir in flour, mixing only until flour disappears. Stir in any add-ins, from nuts to chocolate.

Divide between prepared pans and bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean. [Muffins will bake far more quickly, approximately 20 to 25 minutes.] You can let them cool for 10 minutes on a rack before inverting and removing cakes from pans, or just let them cool completely in pans. Store it wrapped in foil at room temperature for up to 5 days.


Olive oil (for brushing) 2 cups yellow and green pattypan squash (halved)

Zucchini and Summer Squash halved lengthwise tomatoes, halved through cores

Prepare barbecue (high heat). Brush grill rack with oil. Brush pattypan squash, zucchini, and tomatoes with olive oil; sprinkle generously with salt and pepper. Grill until vegetables are blistered and slightly charred, about 10-12 minutes for squash and zucchini, turning occasionally, and about 6 minutes for tomatoes, shifting occasionally. Transfer to platter.