Pick List: 

Lettuce - Beets - Summer Squash - Cucumber - Tomato - Kale - BlueBerries - Scallions

I am shocked by yesterday’s recurring thought of:  so happy to see some rain, and catch a little cool down! Because of the rain, we were able to keep up with our succession plantings of lettuce, kol-crops, etc.  We were also able to pick your CSA vegetables- in particular the greens (think kale and lettuce) at 11am instead of 5am. And even though I was wearing wool in July (something I hate doing), the brief cool down really took the edge off.  That said, my PTSD from this past March-May’s assault on Spring is very real. The continual cool damp weather did a number on our early plantings and we are still seeing the effects of it on our perennial crops (strawberries, raspberries, etc…).  Speaking of perennial crops, I was beyond impressed with those of you who came out to glean strawberries in the ninety degree afternoon sun! I wish there had been more fruit out there for you all to enjoy- but as we have said many many many times this season so far, better luck next year.  So long strawberries, onward to blueberries!!! 


Juicing:  TIS THE SEASON TO JUICE ALL THE FRESH FOODS!!  Really and truly almost everything in your box this week is juiceable- clearly excluding summer squash, maybe someone can challenge me on this??  Some very popular crops that go well in a juicer or even smoothie are the following: beets! Kale! Cucumber! Tomato! Blueberries!

Roasted Kale and Beets with Honey-Horseradish Vinaigrette

Serves 3-4

1 bunch kale (about 12 leaves)

4 medium-sized beets (any kind – red, golden, striped, etc.)

melted coconut oil or ghee

flaky sea salt

handful of pumpkin seeds, if desired

Honey-Horseradish Dressing


Honey Horseradish Dressing

(Whisk all ingredients together)

3 Tbsp. cold-pressed olive oil

1 Tbsp. grated horseradish, plus more for garnish

1 tsp. raw honey (or maple syrup)

2 tsp. apple cider vinegar

2 pinches sea salt

1. Preheat oven to 375°F / 190°C. Rinse and trim off ends of beets. Wrap in foil and place on a baking sheet and bake until you can easily pierce through the beets with a sharp knife (time depends greatly on size of beets, but around 60 minutes). Remove from oven and peel back a corner of the foil to let some of the steam out. When beets are cool enough to handle, slide the skins off.

2. Wash kale and spin entirely dry (otherwise the kale will just steam in the oven). Drizzle with a little oil and rub to coat each leaf, sprinkle with salt. When the beets are nearly done, place them on the lower shelf of the oven and put the kale chips on the middle to upper wrack. Bake until crisp – about 15 minutes.

3. Slice beets into any shape you desire – I chose thin discs to show their interior pattern, but quarters or cubes is fine too. Toss with a little of the dressing and set aside.

4. To assemble, place a few whole kale leaves on each plate, add dressed beets and a sprinkling of pumpkin seeds if desired. Drizzle remaining dressing over the kale, and add more grated horseradish if you dare. Enjoy.


WHY YOU SHOULD LOVE SUMMER SQUASH by sarah britton of mynewroots:

Whichever one you choose, summer squashes are excellent sources of manganese and vitamin C and a very good source of magnesium, vitamin A (notably through its concentration of carotenoids, including beta-carotene), fiber, potassium, folate, copper, riboflavin, and phosphorus.

Many of these nutrients have been shown in studies to be helpful for the prevention of atherosclerosis and diabetic heart disease. Summer squash’s magnesium has been shown to be helpful for reducing the risk of heart attack and stroke. Together with the potassium in summer squash, magnesium is also helpful for reducing high blood pressure. The vitamin C and beta-carotene found in summer squash can help to prevent the oxidation of cholesterol. Since oxidized cholesterol is the type that builds up in blood vessel walls, these nutrients may help to reduce the progression of atherosclerosis.


My absolute fave way to eat summer squash:

Grilled!  But my mother swears by sauteeing with onions and olive oil and calling it good.  

That said, there is this recipe for…


  • 1 tablespoon olive oil, plus more for fingertips

  • 1 pizza dough (we have premade in our farmstand freezer!!)

  • 2 1/2 pounds (about 5 small-medium or 3 large) zucchini or other summer squash, trimmed

  • 1 1/2 teaspoons fine sea salt

  • 2 cups (8 ounces) coarsely grated gruyere cheese

  • 2 to 3 tablespoons plain breadcrumbs

Heat your oven to 500°F with a rack in the center. Brush either 1 13×18-inch rimmed half-sheet pan or 2 9×13-inch quarter-sheet pans (as I do) with olive oil. Divide your dough in half and use oiled fingertips to pull, stretch, nudge and press the dough across the bottom of the pan. The dough will be thin and imperfect; just try to get it even. If holes form, just pinch them together.

Use a food processor with a grater attachment or the large holes of a box grater to grate the zucchini. In a large bowl, toss together the zucchini and salt. Let stand for 20 to 30 minutes (more, if you have the time), until the zucchini has wilted and released its water. Drain the zucchini in a colander and then use your hands to squeeze out as much water as possible, a fistful at a time. Back in the large bowl (wiped out if still wet), toss the zucchini with the gruyere shreds, being sure to break up any clumps of zucchini. Taste the mixture; it should be seasoned enough from the salt, but you can add more, plus ground pepper or pepper flakes if desired.

Spread the zucchini mixture over the dough(s), going all the way to the edges of the pan and piling it a bit thicker at the edges, where it will brown first. Sprinkle messily with the bread crumbs.

Bake for 20 to 25 minutes, until the topping is golden. Remove from oven, cut into squares and dig in.