July 26, 2026
Latest Entry - Tomatillos!
by Linda Dansbury

Tomatillos are in the same plant family as tomatoes, peppers and eggplants. They are easy to harvest - often the ones laying on the ground are the best ones. They are ripe when the tomatillo completely fills out the husk and the husk is split - if the husk is yellow, even better. They store fairly well in the fridge in a plastic bag - I sometimes keep 2 weeks worth of what I get in the U-Pick, and then use them all at once. They can be added to salads raw. Salsa Verde recipe on this site shows how to make both a raw version and cooked version - I prefer the cooked version myself. My 2 favorite recipes that I like to make in the summer and freeze for enjoying later are the Slow Cooker Chicken or Pork Chile Verde and the Chicken Stew with Tomatillo Sauce. For the latter recipe, I usually make the Tomatillo sauce in the summer and freeze it in the full recipe amount and then during the winter months I can proceed with the rest of the recipe.

Thai Basil - I noticed in the U-pick herb bed that the Thai basil has barely been snipped. I am guessing it is because it is unfamiliar to many people. It is commonly used in Southeast Asian dishes such as curries. Although it can be used as an alternative in some dishes to the well know Italian basil, it has it's own distinct flavor and characteristics. It has an anise or licorice flavor to it and some consider it a bit spicy. It stands up to cooking better than Italian basil. As with other basil, snip some and place in a jar of water on your kitchen counter and pluck the leaves as you need them. Some ideas/recipes from this site that lend themselves to using Thai basil are: do a simple salad of tomatoes and cucumbers with Thai basil, rice vinegar and a neutral oil (it is a component of the Thai-Style Grilled Eggplant Salad). Or add it to the Japanese Eggplant with Thai Red Curry, or the Eggplant and Green Beans in Spicy Garlic Sauce.

July 26, 2026
Enjoyable Stretch of Weather
by Linda Dansbury

I can't remember a nicer stretch of July weather! Perfect for eating outside and enjoying the wonderful harvests we are receiving. Here are a few things we prepared this week.

Cherry tomatoes, green beans, peppers, scallions, basil - made a pasta salad with pesto. Very easy to do and tastes even better the next day.

Cucumbers, hot pepper, scallions, cilantro and mint - enjoyed the Vietnamese Cucumber Salad - one of our favorites!

Beets, Swiss chard, garlic, onion, parsley - prepared the Roasted Beet and Beet Green Risotto - since we don't have beet greens, the Swiss chard is a perfect substitute. This is delicious, and the beets make the color of the risotto so pretty.

Zucchini, garlic, scallions, parsley - prepared the Savory Zucchini Muffins - I like making a few batches of these during the summer and freezing them. They make a perfect to-go breakfast - even better if you reheat them a bit. Use any cheese you like and omit the bacon if you want.

Zucchini, lettuce, cherry tomatoes, garlic - one of my summer go-to dishes is the Warm Summer Squash and Sausage Salad. Cooks up in one pan - easy and delicious.

Eggplant, zucchini, peppers, green beans, tomatoes - since the weather has been so beautiful, we grilled a lot this past week. With the grill already going, it was perfect for grilling up a lot of veggies - made different ones on different nights. Finished them off with a drizzle of good olive oil, flaked sea salt and chopped mixed herbs. So delicious.

July 26, 2026
U-pick Almost Peaking
by Farmer Derek

Harvest #12 (Week B) should include cabbage, cucumbers, zucchini, eggplant, head lettuce, Italian dandelion, basil, scallions, fresh garlic, chard, carrots, green peppers, hot peppers, and beets. Some items will be a choice.

U-pick should include green/string/snap beans, cherry tomatoes, tomatillos, flowers, and labeled herbs (bring scissors).

FYI we do our best to predict the harvest but we don't always get it 100% right.

- Check the u-pick board in the hallway for u-pick crops and amounts before picking. Amounts listed are per share per week.

- Only crops listed on the board are available for u-pick.

- U-pick crops and weekly allotments can be harvested any day of the week, 8am–8pm, Monday through Sunday of your pick up week. So if you can’t do your u-pick on your scheduled pick up day, feel free to come back any other day that week.

- BYO scissors for herbs and flowers.

- We provide half-pint, pint, and quart u-pick baskets for members to measure and harvest into. Please save these and reuse them as much as possible. If you have some that are still in good shape at the end of the season we'll gladly accept them back.

July 26, 2026
Pendulum Swings to Pleasant
by Farmer Derek

Thank something for this great stretch of weather. And if it's followed with ample rainfall, what could be better. I hope everyone's been spending some time outside rejoicing and marveling at our current lucky streak, especially after what we've endured recently.

The farm survives and thrives regardless. Not that we're immune from weather and Mother Nature, but no matter what we keep on truckin'. This is particularly an exciting time of year as farm output starts maximizing and we're rewarded with the fruits of our labor. It's a collective process as we rely on so many variables to coax healthy and delectable food from the soil. This is also probably the season of peak colors and flavors and sugars with ripe tomatoes, peppers, and hopefully soon melons coming in. What could be better?

July 26, 2026
Workshifts this Week (7/27/26)
by Farmer Derek

This week's workshift schedule:

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you).

We meet under the large red maple at the end of the barn by the pick up room.

Please be there by the scheduled start time (it might be hard to find us in the fields otherwise).

Workshift Guidelines - Workshift Sign Up Instructions

July 26, 2026
Art Workshop - Drawing on the Farm
by Lauren Vogt

July 26, 2026
I scream, You scream, We all scream for Potlucks!
by Gia Yaccarino

Join us for a potluck dinner under the pavilion to enjoy the evening and talk with fellow CSA members!

Bring a dish to serve six and your own beverages and place settings. (shared dishes do not have to incorporate farm produce)

Please label your dishes for those with dietary restrictions.

See you there!

The next Potluck is scheduled for Saturday, August 22, 5-7 PM