Week #10 (8/1 & 4)


This week your basket contains: spring onions, zucchini, cucumbers, GARLIC, parsley, TOMATOES or cherry tomatoes, beets, and lettuce.The summer squash are coming on strong!  With grilling weather in full swing, this recipe is perfect. 


3-4 Tbs rice wine vinegar

1 tsp salt

3 cloves garlic, pressed or minced

chopped fresh herbs (oregano, parsley, thyme, rosemary etc)

dash of Worcestershire sauce

½ cup olive oil

Place garlic and salt in bottom of a bowl and mash together with a fork.  Add vinegar, Worcestershire and herbs, mix well.  Whisk in olive oil.  Cut squash lengthwise and toss in marinade.  Let sit at least 20 minutes.  Grill over hot coals until browned on both sides.  Place grilled squash back into the bowl containing the remaining marinade before serving. 

Polly came across this link to some amazing summer squash recipes.  Knowing that new and tasty recipes for summer squash are always welcome we wanted to pass it along to you.  Enjoy!  https://www.coffeeandcrayons.net/blog/30-awesome-summer-squash-recipes.

We are very happy to have some type of tomato for everyone this week.  It is actually just about the earliest we have been able to do that which is a surprise after our cool, wet spring (hooray for hoop houses!).  They will be coming on strong in the coming weeks.  Enjoy these “teasers” now as you look forward to our full harvest coming soon.

The regular garlic in your basket this week is amazing!  Being very fresh (harvested just last week) it is juicy, strong and very flavorful.  Truly one of my favorite flavors of summer.

As we were preparing to plow in the summer broccoli, we were surprised to find that there was enough harvestable heads and side shoots for a day’s harvest.  While we wouldn’t necessarily recommend serving it raw with a dip, it will do nicely in a stir fry or sautéed with garlic and balsamic vinegar.

Inspired by a recipe by Kathy Gunst, this sauce transforms grilled meat, fish or vegetables. It can also be used as a marinade or spooned into soups and salads.


¾ cup parsley, large stems removed

1/3 c. mint leaves

2 Tbsp. capers, drained

1 small green garlic, white and pale green part chopped

4 Tbsp. olive oil

¼ tsp. red pepper flakes

½ Tbsp. freshly squeezed lemon juice

Salt and pepper to taste

Combine all the ingredients in a food processor and pulse until roughly chopped. Can be covered and stored in the fridge for a few days until needed. Makes about ¾ cup. 

BLUEBERRIES are finished for the year, but BLACKBERRIES ARE COMING ON.  Especially after this hot spell, blackberries will be ripe and ready for the picking.  You are more than welcome to come out and pick all you want for free.  We are very happy to be able to offer this source of berries that have grown away from anyone’s spraying and away from the dust and car-crud that coats berries growing on a roadside.  Just email us to let us know when you will be coming so we can keep an eye out for you and we can point you in the best direction.

POLLY HAS AMAZING FLOWERS RIGHT NOW.  She can make you a beautiful bouquet for only $7 that will have 20+ stems and will come with your veggie basket whenever you want them.  Just email to order!

DO YOU HATE PLASTIC BAGS?  If so, help us reduce our use of them by buying reusable produce bags.  We have bought a large supply of mesh bags that we will pass along to you at our cost ($2 each).  We will write your name on them and if you return them to us in your basket we will use them instead of plastic.  We recommend at least 4 per family.  Just email to order.