Pick List:

summer squash - zucchini - cucumbers - tomatoes - carrots - eggplant -

onions - cilantro - peppers - spicy greens mix


Hello late July, how in the world did we get here already?

This past week we’ve been hanging hard in the blueberry fields.  Field crew begins to pick right after lunch and continues to do so past dinner into evening- knocking off about 8pm.  Thank goodness for Mrs. T, an absolute angel/friend/neighbor who brings treats to the field- cheese, crackers, the occasional root beer float, etc... This typically brings us back from our collective blueberry-heat-stroke-choma.  All this said, this is certainly not our best blueberry year- far from it. While we do have blueberries, and they are delicious and arguably plentiful- the picking is less then hot.

It’s a total bummer.  Blueberries are one of our favorite crops to grow (and eat) however, this winter was too long and hard for the bushes.  Perhaps you can relate?

However, we DO have blueberries, and our crop is plentiful just not as abundant as it has been in past years.  Also, though we’ve been praying for rain all season long- picking blues in the rain really destroys the shelf life.  As a result, the picking is slower than usual this week and we can not divy them out to CSAers today. I am so bummed by this- my biggest apologies to all of you.

If you were wishing and hoping for blueberries, you can purchase them at our farmstand, all the coop food stores, and a handful of other spots around the Upper Valley- otherwise, let’s all cross our fingers and hope the picking speeds up and the rain gives us a little break for next week’s share.  

Also, side-note on the cilantro- please forgive us if your bunch is not what you are used to seeing in stores- we were playing beat the clock last night and it was picked at 8:30pm.  The cilantro you are getting comes from the very top of the plant once it has grown tall and begins to bush up. It is every bit as flavorful as what you are used to seeing and loves a good salsa recipe.  Enjoy!





This makes two loaves; one should always make both and freeze one — future you thanks you. This is great on the first day but even better on the 2nd and downright exceptional on the third.

I suggest add-ins such as dried fruit, nuts or chocolate but absolutely never use them.

3 large eggs 1 cup (235 ml) 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 teasp. 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, not wrung out (from about 10 ounces or 2 smallish zucchini and yes you can use summer squash for the bread as well!!!)

3 cups (390 grams) all-purpose flour 1/2 cup (55 grams) chopped walnuts or pecans (optional)

1 to 2 cups dried cranberries, raisins or chocolate chips or a combination thereof (optional)

 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.



Turn on your grill, lightly olive oil your veg and take your box share to the next level.  Crops that love a good outside grilling: eggplant, zucchini, summer squash, onion, peppers, carrots.  



  • 4 ripe tomatoes, chopped

  • 4 Persian cucumbers, chopped

  • ½ small white onion, chopped

  • 2 tablespoons chopped purple or green basil

  • 1 tablespoon chopped cilantro

  • ½ teaspoon dried mint

  • ½ teaspoon crushed red chili powder(or ancho chile powder)

  • ½ teaspoon salt

  • 2 tablespoons lemon juice

  • 1 tablespoon olive oil


  1. Combine all of the ingredients in a bowl; toss, and serve.