Week #7 (7/9 & 12)

This week your basket contains: new potatoes, cooking greens (kale & Swiss chard), snap peas (full shares), broccoli, cucumber OR SNOW PEAS (half shares), zucchini, and spring onions.

Polly & I moved to this farm on the Fourth of July 1989 as caretakers one month before we were married. We purchased the farm a year later and started CSA deliveries in May 1990. In celebration of 30 years on the farm and as a married couple we are having an ANNIVERSARY PARTY for one and all who have been part of our community over the years. PLEASE COME CELEBRATE WITH US ON SATURDAY, JULY 20TH STARTING AT 6:00 PM. We are providing food and drink, music for dancing and listening. All we ask of you is an email RSVP to aid in our planning. We hope to see you here!

We are very happy with the way the summer squash are starting to produce. We are particularly fond of these early season squash as they are the most tender and tasty ones of the year. We always try to harvest the summer squash at a moderate to small size as we fing them to be the best. If you prefer larger ones (or want zucchini bread-sized squash) just let us know and we will do our best to get you what you want. A great way to use these early tender summer squash is to broil them with parmesan cheese. We first slice the squash length-wise into two or three slices. These are then steamed for only a minute or two to begin cooking them. We then place them cut side up on a baking sheet, brush with olive oil, sprinkle with herbed bread crumbs, top with grated parmesan and grill until the cheese starts to brown. They make a nice appetizer or side dish.

This is an interesting way to use your cooking greens.


10 leaves Swiss chard, thick stems removed

2 TBS olive oil

½ onion, chopped

2 tomatoes, chopped

1 clove garlic, minced

1 jalapeno or other hot pepper, minced

½ tsp salt

¼ tsp black pepper

½ cup roasted, salted peanuts, finely chopped

Boil chard in a large pot of water for 10 minutes. Drain, press out excess water and pat dry. Puree in food processor. Add oil to skillet and sauté onion, tomatoes, garlic, chile, salt and pepper for ten minutes over medium heat. Add pureed chard and chopped peanuts and stir to blend, continue cooking for two minutes then serve. From Foodday. Makes 4 servings.


1 lb. broccoli flowerets

2 or 3 cloves garlic

½ c. grated Parmesan

3 Tbsp. olive oil

1 ½ tsp. sesame oil

½ tsp salt

12 oz dried bow tie pasta (farfalle)

1-2 Tbsp. seasoned rice vinegar

1 small tomato, chopped

In a large pan, bring 8 cups water to a boil over medium high heat. Stir in broccoli and cook until just tender to bite (about 7 minutes). Immediately drain broccoli, immerse in ice water to cool, then drain again. In a food processor or blender, combine a third of the broccoli with garlic, cheese, olive oil, sesame oil, salt and 3 Tbsp. of water. Blend until smooth. Scrape down side of container, add half of remaining broccoli, blend until smooth, then repeat with the remaining broccoli. In a large pan, bring about 3 quarts of water to a boil, stir in pasta and cook until just tender to bite, 8-10 minutes. Drain pasta well. Transfer to a large serving bowl and stir in vinegar. Add pesto and mix gently but thoroughly. Garnish with tomato and serve immediately. Serves 4. From Low-fat Vegetarian Cookbook from Sunset Books 1995.

At the SUBSCRIBER DAY IN JUNE someone went home without their serving platter (pink porcelain with a pierced floral pattern near the rim.) Just let us know if it is yours and we can return in your basket, or you can pick it up on the 20th!