Eat more vegetables.
Theme: You Can Pickle That
Worried about getting through all the bounty of the season? Or better yet - worried you'll miss all this good stuff when the season is over? Here's a solution: pickling! It's an easy process that allows you to savor all this good stuff. All you'll need is vinegar, some herbs & spices, and jars. Here's how to pickle strawberries, chard stems, radishes, and cucumbers. Try making your own pickles this week! (Use this as a reference for pickling ANY veggie.)

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Please don't WASTE food and energy.  
Tuesday delivery: Saturday 11:59 pm
Wednesday: Sunday 11:59 pm
Thursday: Monday 11:59 pm
Friday: Tuesday 11:59 pm
  • Our veggie guarantee: if you think something's not right, let customer service know!!
  • Tip: Any item you would cook, you can also freeze.
  • Tip 2: A dull knife conspires against you and slows you down. A sharp knife makes your food taste better (and look better, too). NY Times
  • Any green needs to be as dry as possible, wrapped in a paper towel in a plastic bag and kept in the fridge crisper.

Strawberries The season has emerged! Wash and enjoy raw, or slice and mix with lemon juice and sugar for a sweet snack. Stanton Farm (FAM)
Storage: Keep in the crisper up to 5 days. Keep very dry. Check for mold before storing - berries are very delicate! 
Roasted Strawberries
Strawberry Spinach Salad with Almonds and Goat Cheese
Yogurt Dipped Berries
Strawberries with Lemon and Mint
Strawberry Puree Pancakes
Bok Choy can be eaten raw, roasted, boiled, steamed, stir-fried, microwaved, or deep-fried. The entire head can be eaten. To prepare, separate the leaves from the stalks, then rinse well and drain. Shred or cut across the leaves and cut the stalks into small slices along the diagonal. Great with a bit of garlic, ginger or soy sauce. Remember—you can eat the stalks raw, too! Running Creek Farm (OG)
Storage: Up to a week in the fridge. 
Stir-Fried Udon Noodles with Bok Choy
Ginger-Sesame Bok Choy
Wilted Bok Choy with Soy Sauce and Cashews
Easy Bok Choy
Cucumber Slice cucumbers thinly and toss with vinegar, olive oil, shallots and salt & pepper for a beautiful, cool summer dish. Add in chives, dill or parsley. Sorbello Farm (FAM)
Storage: Up to a week in the fridge. 
Tomato Cucumber Salad
Cucumber and Mint Salad
Easy Chilled Cucumber Soup
Cucumber Avocado Salsa
Cucumber Noodles and Peanut Sauce
Herby Cucumber Salad
English Shelling Peas After you shell these peas, do not eat the shells! They're too tough to eat, so we like to save them for stock instead. We consider it a travesty to eat these anyway but raw. If you feel you must cook them, put in boiling water for a couple minutes. Peas and mint pair well together. Melt butter, then mix in finely chopped mint and add to peas. Cassaday Farm (FAM) 
Storage: A few days in the fridge. Do not shell/wash until ready to use. 
English Peas with Mint
Fresh Pea Salad
Lettuce Put fresh salads on your table as often as you can. For a more filling and flavorful boost add roasted nuts, died cranberries, roasted sunflower seeds, shaved parmesan, or chick peas. Pleasant Valley Farm (OG)
Storage: Up to a week in the crisper, store with a paper towel. 
5 Essential Salad Dressings

Garlic Scapes are the immature flower stalks of garlic. Scapes are only available for a few weeks out of the year so we get them while we can. Use them as you would use garlic or scallions. They can be eaten cooked or raw. Shaul Farm (FAM)
Storage: Freeze them!!! They'll be perfect for the whole year. 
Grilled Garlic Scape and Kale Pizza
Garlic Scape Pesto
Sauteed Garlic Scapes with Sesame Oil
Garlic Scape Lemon Pasta
Serves: 10
  • 5-1/4 cups unbleached all-purpose flour; more as needed (optional: sub 1 Cup whole wheat)
  • 4 tsp baking powder
  • 1 T kosher salt
  • 1 tsp sugar
  • ½ cup plain yogurt
  • 1 large egg
  • ¼ cup olive oil and more for brushing.
  • 1½ C water
  • Garlic Scape Chutney:
  • ¾ cup chopped garlic scapes, tops removed (or sub Italian parsley or cilantro packed w/ 2 cloves garlic)
  • ½ cup fresh mint packed
  • 1 cup peas
  • ½ cup roasted or smoked almonds
  • ½ tsp. kosher salt
  • ½ tsp black pepper
  • ½ jalapeño or Serrano pepper- for a little kick (optional)
  • 1 T lime juice ⅓ C olive oil.
  • Olive oil or Melted butter for brushing
  • 1 C Melty cheese- such as mozzarella, queso fresco, or paneer
  1. Make the dough:
  2. Combine the flour, baking powder, salt, and sugar in the bowl of a stand mixer fitted with the dough hook. In a medium bowl, whisk the yogurt, egg and add 1-1/2 cups of lukewarm water and the oil. Mix. Pour the yogurt mixture into the flour mixture and mix on low speed until a soft, sticky dough starts to clump around the hook, about 5 minutes. If the dough seems too wet, add more flour, 1 tsp. at a time. Line a baking sheet with parchment and dust lightly with flour. Turn the dough out onto a lightly floured surface and divide it into 10 equal pieces. Form each piece into a ball and arrange them on the baking sheet. Lightly brush the dough with oil, cover with plastic, and let sit 1 hour before shaping.
  3. Make the chutney:
  4. Place all the chutney ingredients in a food processor and pulse until uniformly granular.
  5. On a lightly floured surface, roll a dough ball into a 5-inch circle. Spread 1 T of the chutney in the center, leaving a ½-inch border. Sprinkle 1 T of cheese over the chutney. Gather the border to form a pouch (see picture) pinching it to seal in the filling. Turn the pouch pinched side down and, using very light pressure, roll it into a 6-inch circle. Transfer to a parchment-lined baking sheet. Layer rolled out naan with parchment until ready to grill.
  6. Prepare a medium charcoal or gas grill fire and wipe grates with a lightly oiled paper towel. Grill the breads in batches pinched side down, covered, until they puff up and the undersides brown lightly in places, 2 to 3 minutes. Turn over and cook the other side, covered, until grill marks form and the breads are cooked through, 2 to 3 minutes. Just before taking them off the grill, turn the breads pinched side down and brush lightly with butter or olive oil. Serve warm.
  7. These are best, right off the grill but leftovers can be refrigerated and saved for another time. Just place them in a toaster or warm oven before serving.
Swiss Chard Cooked chard is a great stand-in for spinach. The stems can be steamed or grilled like asparagus. While Swiss Chard is naturally bitter, cooking mellows the flavor. Unless the stems are tender, remove them and just prepare the leaves. You can prepare chard in a jiff by sautéing it in olive oil with some garlic—toss in some chili for a little zip. Barber Farm (OG)
Storage: Up to a week in the fridge. 
Sautéed Chard with Garlic and Chili,
Chipotle Cheddar Chard
Gnocchi with Chard and White Beans
Stuffed Chard with Marinara
Swiss Chard with Olives and Lemon
Asian Style Swiss Chard
Grilled Tomato, Mozzarella and Swiss Chard Wraps
Garlicky Sautéed Swiss Chard
Dill Dill butter: Mix 1/4 cup minced dill with 1/2 cup soft butter. Rexcroft Farm (IPM)
Storage: Up to two weeks in the fridge, or dry in a closed paper bag with slits cut in it for later use. 

Additional Subscriptions

  • Herb & Allium: Spring Onions Blooming Glen Farm (CO) & Sage Rexcroft Farm (IPM)
  • Fruit: Rhubarb Samascott Farm (OG) 
  • Cheese: Honey Black Cracked Pepper Quark Jersey Girl Dairy
  • Bread: Rustic Loaf with Sprouted and Ancient Grains Bread & Honey Bakery
  • Pasta: Pink Penne (beets!) Knoll Krest Storage: Use within a week refrigerated, or freeze for 1 month.

Any questions? Email

Key for growing methods:
  • CO - Certified Organic
  • OG - Organically Grown (farm uses organic methods but does not have certification).
  • IPM - Integrated Pest Management (methods used to reduce the use of pesticides and chemical fertilizers).
  • FAM - Family farm (farm often uses organic and IPM methods but may also use chemical fertilizers and pesticides. As a general rule small farms use far fewer chemicals than large industrialized operations).
  • Non-GMO - None of our products are GMO.
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