June 20, 2018

What’s in the box this week?

Standard Shares include

  • Summer squash - For a summer squash salad: Preheat oven to 400℉.  Wash the 1.5 lbs summer squash, trim and discard the ends, and cut crosswise into 1/4-inch thick rounds. Arrange the rounds in one layer on a large cookie sheet and sprinkle them with ½ tsp salt. Place in oven for 5 to 7 minutes, until they soften slightly.  Transfer the rounds to a bowl and toss them lightly with ½ tsp ground black pepper, 2 tbsp white wine vinegar and 4 tbsp corn or safflower oil. Serve immediately.

  • Lacinato Kale - Dino kale is particularly well suited to braising in a bit of broth—simply heat a pan, add a little bit of broth, add the cleaned and chopped kale, cover, and cook over gentle heat until the leaves are wilted and tender.

  • Carrots - The star of this week’s recipe!

  • Beets - Roasted with goat cheese - the classic, all-time favorite preparation. Roast beets until they are tender and juicy, then eat them with some spicy greens (like arugula!) and piquant goat cheese. Add some hazelnuts and you're in heaven.

  • Chard - Yummy pizza topping ideas: torn chard, spicy sausages, and dollops of ricotta!

  • Bunched Onions - The onion plant has been grown and selectively bred in cultivation for at least 7,000 years.

  • Savoy Cabbage - These cabbages are immediately recognizable - with a tight, round head, like green or red cabbages - but the leaves have the distinctively wrinkled appearance of Napa cabbage leaves. Savoy varieties are milder-flavored than regular green cabbage, but the two can be used interchangeably in recipes.

Egg Shares include eggs from our certified organic, pasture-raised, happy hens.


Vegetable Forecast




Grilled Carrots with Avocado and Mint (Serves 4) This dish is a colorful, elegant way to celebrate the summer season!  Thank you Bon Appetit for the recipe.


  • 1 tsp. cumin seeds

  • 3 Tbsp. fresh lemon juice

  • 2 tsp. honey

  • ¼ cup plus 2 Tbsp. extra-virgin olive oil

  • 1 serrano chile, thinly sliced

  • 1 1" piece ginger, peeled, finely grated

  • 1½ lb. medium carrots, scrubbed, halved lengthwise, tops trimmed to about 1"

  • Kosher salt

  • 2 avocados, cut into large pieces

  • ½ cup mint leaves


Note: You actually don’t have to bother with peeling the carrots for this recipe—not only do the thin skins pack lots nutrients, but you’ll also get a better char with them on.

Prepare a grill for medium heat. Toast cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool.

Coarsely crush cumin seeds in a mortar and pestle or with the flat side of a chef’s knife. Transfer to a large bowl. Add lemon juice and honey. Whisk in ¼ cup oil until combined, then stir in chile and ginger. Let sit until ready to serve, which will give the chile and ginger time to infuse into the sauce.

Toss carrots with remaining 2 Tbsp. oil on a rimmed baking sheet; season with salt. Grill carrots, turning occasionally, until lightly charred in spots and tender, 14–18 minutes. Immediately transfer carrots to bowl with sauce. Toss to coat; season with salt.

Arrange avocado and carrots on a platter. Spoon any remaining sauce over, then top with mint. Serve carrots warm or at room temperature.


Pic of the Week:

We’re really excited about these baby chicks. Brooder Check.

We’re really excited about these baby chicks. Brooder Check.