June 14, 2026
Solstice Snacks
by Farmer Derek

Harvest #6 (Week B) should include escarole, romaine, head lettuce, radicchio, lettuce mix, kale, salad radishes, hakurei turnips, kohlrabi, dill, cilantro, scallions, garlic scapes, and collards. Some items will be a choice.

U-pick should include strawberries, snow peas, snap peas, and labeled herbs like sage, garlic chives, oregano, catnip, lemon balm, mint, parsley, and bronze fennel (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.

June 14, 2026
Summer Bound
by Farmer Derek

I continue to mistakenly assume we're about to turn a corner and the pace of planting crops will slow down some. It hasn't happened yet but perhaps after this coming week there'll be a slight drop after we transplant the 2nd round of cantaloupe, 2nd tunnel tomato, 8th bean, 6th edamame, 8th chard and dandelion, 10th lettuce and herb, as well as 3rd zucchini and basil. Last week we planted a lot of those same crops as well as 3,000 sweet potato 'slips'.

Purely based on the lessening amount of tractor work I'm doing each week to get space ready for future plantings I do know that a brief lull is on the horizon. But very brief it is because at the end of this month we'll plant 7,000 dormant strawberry plants for next year's harvest and following closely behind will be early-fall-harvested crops like broccoli, cabbage, kale, and beets. Incredibly, even though we're just over a third of the way into the growing season, 100% of our fields have now been worked one way or another preparing for crops. Now if only it would rain...

June 14, 2026
Workshifts this Week (6/15/26)
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

June 14, 2026
Beginning of Summer Crops
by Linda Dansbury

This is the week right before the summer solstice, so it is appropriate to find the first of the zucchini arriving. This time of year, we have an overlap of Spring crops with the first of the Summer crops. Yay for us members to have such diversity in our shares. Here is a bit of info on the new veggies:

Zucchini - the farm grows different varieties, so you will see both green and yellow zucchini - try both. On a serving platter, the combo of the colors is beautiful. Zucchini store fairly well in the fridge and there is an almost infinite number of ways to enjoy them. One of my favorites is grilling - depending on size, cut them in half or quarters lengthwise, brush with a bit of olive oil and grill until they are cooked to your liking. Some people like them caramelized and very soft, others prefer them to have more texture. Either way is great. When off the grill drizzle with a bit more oil if desired, fresh chopped herbs, salt and pepper and even some grated parm or pecorino cheese or crumbled feta. Throw some scallions on the grill too for a delicious combo. The leftovers are great in frittatas, or in pasta/grain salads. This site has several recipes for zucchini breads and muffins, a fun easy salad called Zucchini Salad with Shaved Parmesan Cheese, and more - check out the site.

June 14, 2026
Calling for Bags!
by Farmer Dana

If anyone has grocery store bags saved up, please bring them to the farm. We can give them a second life in the Harvest Room with members who need them to collect their shares. You can put them in the bins under the first harvest table immediately to your left as you walk in the Harvest Room.

June 14, 2026
Stir Fry Heaven
by Linda Dansbury

Stir fries are one of my family's go-to meals. Cook up a pot of rice, fast cook a lot of veggies with a bit of protein of your choice, add a stir fry sauce that only takes a few minutes to put together, and you have your dinner. And without many dishes to clean up. This time of year it's especially fun because there are so many delicious veggies and herbs to choose from. Here are a couple meals we enjoyed the last week.

Snow peas, turnips, scallions, garlic scapes, cilantro, escarole/kale - for the stir fry protein, one night we used shrimp and in that one we added escarole at the very end as our green. For the other night, we used pork sliced thin, and we used kale as our green. I have added a recipe for Stir Fry Sauce to use as a guide. Typically, you cook the protein first until not quite fully cooked, and remove from pan or wok. Then add the onion/garlic component(s) and stir fry for a minute. Start adding veggies, starting with the ones that take the longest to cook. Finish with the greens, add the protein back in along with the sauce. Cook until the sauce is thickened, turn off the heat and finish with herbs. Enjoy!

Snow peas, kohlrabi, radishes - sometimes for lunch I just enjoy a bunch of raw veggies. To provide some protein, I change it up by having some cheese or tinned fish, and maybe a piece of nice bread or crackers. It's that simple and with veggies so fresh, it tastes great.

Romaine, radishes, peas, scallions, herbs - I made lettuce wraps, using romaine as the lettuce. You can keep these vegetarian or add a protein. We have 2 recipes on this site: Lettuce Wraps with Simple Dipping Sauce and Asian Lettuce Wraps. Both are really good.

Enjoy the harvest!

June 7, 2026
Love the Peas and Strawberries!
by Linda Dansbury

I hope everyone got out to do their U-Pick last week. Remember that a significant part of your share is the U-Pick crops. It's a good time to just be out in the field (hopefully without your phone), enjoy the outdoors, and possibly make new friends with co-members that are picking nearby. The strawberries are sweet and plentiful, so enjoy them while they are with us - it never seems to be long enough. Here are a few things we enjoyed this past week.

Romaine - made the grilled Caesar salad I mentioned last week. It was delicious and simple to prepare.

Bok choy, radicchio, turnips, cilantro - made the Asian Style Cole Slaw from this site. This is yet another reminder to think outside a specific recipe list of ingredients and use what you have - cooking becomes much more enjoyable when you apply this principle.

Kale, green garlic, snow peas, cilantro - made the Kale Rice Bowl from this site. This is another dish that as I have enjoyed it over the years, I prepare it with what I have on hand. The bok choy and/or komatsuna can be used in place of the kale here (and I have done it), I added the peas, and have added peppers in the summer. This is a great weeknight meal! This calls for ground pork but ground chicken and tofu work too.

Lettuces, radicchio, radish and snow peas - made salads for lunch and dinner. Love the added crunch and sweetness from the snow peas.

June 7, 2026
Welcome Scallions!
by Linda Dansbury

Hope you are enjoying the first of the U-Pick crops. Here is a bit of info on the newest crops. There are a lot of new things that appeared last week, so be sure to read my post from last week too if you need info on how to enjoy crops such as escarole and radicchio and how to best store and freeze strawberries.

Scallions - farm scallions are pretty delicate so treat them carefully. Store in a plastic bag in fridge and try not to squish them. Since they are not sprayed with any chemicals, they likely won't keep for more than a week. If a dish calls for onions, and we have scallions, I sometimes add scallions at the end of cooking in place of the onions.

Kohlrabi - I wrote about this last week, but thought I would mention again that the kohlrabi is fresh and has not been stored, so it is sweeter than late in the year. Enjoy it raw, sauteed or stir fried!

June 7, 2026
Crop Magic
by Farmer Derek

Harvest #5 (Week A) should include escarole, romaine, head lettuce, radicchio, lettuce mix, kale, salad radishes, hakurei turnips, kohlrabi, dill, cilantro, scallions, garlic scapes, and collards. Some items will be a choice.

U-pick should include strawberries, snow peas, and labeled herbs like sage, garlic chives, oregano, catnip, lemon balm, mint, parsley, and bronze fennel (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.

June 7, 2026
June Flow
by Farmer Derek

It's officially tomato season. Pruning and trellising of the cherries commenced last week and will occur biweekly through July or early August. The first planting of tunnel slicers is up next. Either this week or next we'll transplant the 3rd and final round of tomatoes, into the first plot of our 3-position moveable high tunnel. Cherry tomatoes typically begin ripening in early July, with slicers not far behind.

We're also in quite a dry spell and spent much of last week installing and running irrigation, seemingly nonstop. By end of day Friday we got very close to adding water everywhere we needed to. Fortunately we received about a quarter inch of rain Saturday evening, along with some cooler temperatures, relieving some stress and pressure. With a chance of rain forecast for mid- to late-week I think we can pause installing new water lines and focus on other tasks. Because we're in a water deficit, we'll probably still add some here and there for the particularly thirsty crops.

This week we continue with the weekly tasks of harvesting, transplanting, weeding, and cultivating as well as aforementioned tomato work. We're hopeful the 3,000 sweet potato slips actually arrive this week and we can plant them before our next rain event.

June 7, 2026
Workshifts this Week (6/8/26)
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

June 7, 2026
Calling for Bags!
by Farmer Dana

If anyone has grocery store bags saved up, please bring them to the farm. We can give them a second life in the Harvest Room with members who need them to collect their shares. You can put them in the bins under the first harvest table immediately to your left as you walk in the Harvest Room.

May 24, 2026
"Now What?!" Workshop
by Gia Yaccarino

Hosted by longtime member Gia Yaccarino on Saturday 6/6, Sunday 6/7, Saturday 6/13, and Sunday 6/14, all at 11 am.

Maybe you are a new member, maybe you’ve been a member for a while. Either way – this workshop is for you!

In the barn, everything made sense while you were putting your share into your bags to bring home. At home, it suddenly became very overwhelming once you began unpacking! We have all been there; it is part of the CSA learning curve.

Let us help you make the most of your farm share!

Being a member of a CSA opens the door to so many topics! At this workshop we will talk about:

- Resources: books, websites, Anchor Run CSA website (Recipes and Veggies 202 – it has pictures)
- How to keep your veggies as fresh as possible once they are in your refrigerator.
- The pros and cons of different preservation techniques (freezing, fermenting, canning, dehydrating).
- “Tools of the trade”, which I find invaluable.
- Before you compost: radish greens are edible!
- Composting, composting at the farm; what and what not to include in a compost pile, vermicomposting.
- Solar Cooking.

We will share recipes based on farm produce that our families love. And by share – I mean taste and provide copies of the recipes. Pestos - don’t limit yourself to Basil. What to do with all those greens? Veggie Hash! The list goes on! This is a casual, enlightening event that will enhance your experience of the CSA. Hope to see you there!