Produce this week…

  • Beets
  • Broccoli
  • Carrots
  • Cone caggabe
  • Fresh garlic
  • Kale
  • leaf lettuce (possibly)

Tentative Produce List for July 9th

  • Carrots
  • Spigarelli (sprouting broccoli)
  • Spring onions
  • Swiss chards

Farm Updates…

Another busy week at the farm. Charles Griffin has been working non-stop to prepare more beds for second planting of beans, squash, carrots and beets, and has almost finished building the washing station. In the meanwhile Stephanie has been planting more parsley and basil and happily planted last Friday, with the help of some volunteers, three rows of flowers, so that in the near future CSA members will receive together with delicious fresh vegetables, also some beautiful colors and fragrance to add in their homes .

What To Do With Your Produce This Week By Intern Leslie Edwards


Carrots contain beta carotene which gives them that vibrant orange pigment. Beta carotene is converted into vitamin A and has an important role in healthy skin, normal vision, and the immune system. In addition, it is rich in other vitamins, minerals, antioxidants, and fiber, all of which support good health. 

The tops of the carrots can be used for salads or herb component and should be cut before storing them in the refrigerator. Similar to kale, you can wrap them in a damp paper towel and store them in the coolest part of the refrigerator by itself or in a container. Keep them away from apples, pears, potatoes and other ethylene gas producing fruits/veggies since it’ll speed up the ripening and wilting process.

They’re great to eat raw as a snack with your favorite dip or cooked into a stir fry. When carrots are grated, they can be easily added into casseroles, salads, or even cake and pancakes! Have some fun and get creative like the recipes below:

KALE is a member of the cabbage family with many different types.

You’ve probably seen green curly kale in the grocery stores, but there’s also Redbor kale which has vibrant purple leaves or Lacinato kale which has a long tradition in Italian cuisine.

It provides many health benefits as it’s rich in vitamin A, vitamin K, vitamin C, and antioxidants. Vitamin K is important for bone health and wound healing, and vitamin C has an important role in immune function.

For storage, wrap it with a damp paper towel, seal it in a bag or container, and put in the coldest part of your refrigerator. It should be in good shape for a week! It can also be enjoyed raw or cooked. Massage it with some olive oil and add it in a salad (try using it with the other produce from this week) or sauté it with garlic and olive oil for a side. Some other popular usages include blending it in a fruit smoothie or baking it for a crispy, kale chip. Try some recipes below!