July 4, 2018

What’s in the box this week?

Standard Shares include

  • Mixed Summer Squash - Slice them up and sauté with garlic and butter (or bacon fat!), then mix in a big handful of fresh herbs (e.g. basil, parsley, mint) right before serving.

  • Kale - Toss kale with lemon, pasta, and pecorino cheese for a simple and hearty weeknight meal!

  • Carrots - Quick-pickle your carrots! If you cut your carrots thin enough, you don't have to cook them to make great quick pickles; just pour hot pickling liquid directly over the carrots and let sit.Place carrots - 1 lb, peeled and sliced on the diagonal into ⅛-in-thick coins in a heatproof resealable container or jar. Combine 1 c apple cider vinegar, ¼ c sugar, 2 tbsp Kosher salt, 1 tbsp black peppercorns, 1 tbsp mustard seeds, and 1/2 cup water in a small pot. Bring to a boil over high heat, stirring occasionally. Immediately pour over carrots. Let cool to room temperature, then cover and refrigerate at least 2 hours before serving.  Cooks' note: Pickled carrots can be stored in the fridge in a resealable container for up to 3 weeks.

  • Beets - Shredded or grated beet is a beautiful, nutritious, and tasty addition to a green salad!

  • Mixed Cucumbers - Botanically speaking, the cucumber is classified as a pepo, a type of botanical berry with a hard outer rind and no internal divisions. Much like tomato and squash, it is often perceived, prepared and eaten as a vegetable.

  • Fresh Onion - The star of this week’s recipe!

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


Vegetable Forecast




Parsley and Onion Salad (Serves 4) A simple, fresh salad on it’s own or lovely served atop grilled bread as an appetizer.  Great for picnics! Thank you to SAVEUR for the recipe!


  • 2 tbsp. finely chopped mint

  • 1 large red onion, halved and thinly sliced lengthwise

  • Kosher salt and freshly ground black pepper, to taste

  • 2 cups lightly packed flat-leaf parsley leaves

  • 14 cup salt-packed capers, rinsed and drained

  • 14 cup extra-virgin olive oil

  • 2 tbsp. fresh lemon juice

  • 1 tbsp. lemon zest

  • Grilled country white bread, to serve


In a medium bowl, toss together mint, onion, and salt and pepper; let sit until onion softens, about 10 minutes. Add parsley, capers, oil, juice, and zest, and toss until evenly combined. Serve immediately with grilled bread.


Pic of the Week:

this is how we roll

this is how we roll