Pick List:

fresh garlic! - summer squash - kale - garlic - big bunch o’ basil - beets -

broccoli - english cucumber - pickling cucumber

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Strawberry Season comes to a close this evening,

BUT there is still a ton of Fruit in the field- I’m not kidding people!

so, let’s all go glean some berries!    

Join us Thursday afternoon for the annual CSA pop-up Strawberry Glean

Pick all you want, for free and enjoy this New England past-time.

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

WHAT:  A Strawberry Gleaning takes place towards the end of a crop's productive season.  The purpose of the glean is to invite the C.S.A. community down to the farm to pick off any extra berries for their own kitchen.  The gleaning will take place rain or shine (preferably shine). The field is yours to pick through and whatever berries you can find are yours.  Bottomline, All-You-Can-Pick-FREE-Berries

WHERE:  at Edgewater South (the old Putnam Farm in Cornish, NH)

THE ADDRESS for all your googling: 949 NH Route 12A/ Cornish, NH

WHEN: This Thursday July 12th... 4 pm- 6:30pm

HOW: You pick.  Bring containers!!

WHY: Because it's awesome, and the berries are free and delicious and there is still some really nice fruit out there.

WARNING:  As it is the end of the season, you are likely to find rot... good luck and enjoy!    




This is a very loose recipe. Sure, I made it with zucchini ribbons, but there’s no reason you cannot use smaller or angled slices. Sure, I grilled it but if you don’t have a grill outside or an indoor grill pan, you could roast or broil it instead. It will taste essentially the same, which is to say, I hope, awesome. You could eat this with grilled bread for a light summer meal.

1 1/4 to 1 1/2 pounds zucchini, thinner longer ones are ideal here Olive oil

Coarse or kosher salt Freshly ground black pepper

1 3/4 cups (from 1 15-ounce can) white beans, drained (I used – Goya’s Great Northern beans)

1 lemon 1 garlic clove, peeled

A 2-ounce bundle of basil 1 to 2 tablespoons white wine vinegar

Coarsely grated parmesan, to taste

Prepare the zucchini: Trim ends and cut zucchini the long way into 1/4-inch strips. I use a mandoline for this (I have this one but will soon replace it with this) but a knife works too. Spread out strips on a large tray and brush lightly with olive oil and season well with salt and pepper.

On a grill (I use the full heat, but have a dinky, small grill; you might find a more moderate heat better here) or a grill pan, grill zucchini in a single layer until grill marks appear underneath, then flip over and repeat the same on the other side. Transfer zucchini back to platter and squeeze lemon juice over it.

Meanwhile, in a food processor or blender, combine basil and garlic with a few good pinches of salt and a few grinds of black pepper until chopped. Drizzle in olive oil until it blends smoothly; you’ll want about 4, sometimes 5, tablespoons. Add 1 tablespoon vinegar and blend until well-mixed; taste and add more vinegar, up to 1 more tablespoon, to taste. Season to taste.

Combine beans with about 2/3 of the dressing in a small bowl. In a larger bowl or serving platter, pour half of dressed beans in the bottom. Arrange grilled zucchini on top, twisting and turning it so that it looks extra ribbony. Spoon remaining beans in the spaces. Drizzle the remaining dressing over the platter, to taste.  Finish with a light blanket of parmesan and eat whenever you’re ready. As assembled, it keeps well at room temperature for an hour, giving you time to do everything else.

(recipe adapted from THUG KITCHEN, I only wish the internet allowed me to find the original recipe- check out the actual book for original content, you will not be disappointed).

3 medium beets, diced 1 onion, diced 1 tsp balsamic vinegar

2 tsp olive oil salt & pepper 2 cups water

1 cup quinoa 1-2 cups kale, chopped & stems removed


1 tsp Dijon mustard 3 T balsamic vinegar

1/4 cup olive oil S & P

Preheat oven to 400 degrees.

Pour all dressing ingredients into a Mason jar, shake, & set aside.

In a medium bowl, toss beets together with vinegar, olive oil, and pinch of salt. Pour mixture onto a baking sheet & roast for 20 minutes, turning half way through.

While the beets roast, bring water to boil in a medium pot. Add the quinoa, cover, and adjust heat to low. Cook quinoa at a slow simmer for about 15 minutes. Fold the kale into the hot quinoa and then add the dressing. When the beets are done, fold them into the quinoa. Add salt & pepper to taste.

Serve salad at room temp or refrigerate until cold.

AND LASTLY, THAT BIG BEAUTIFUL BUNCH OF BASIL?  MAKE PESTO!! Throw basil leaves, fresh garlic, olive oil, lemon juice, parmesan, some nut of choice, s&p into a food processor and walla- you have pesto.  Add everything to taste, you CAN NOT MESS THIS ONE UP YALL! Freezes beautifully.