Monthly Archives: July 2022

Week #10; Sweet corn!

We are enjoying the cooler weather which arrived just in time for the first sweet corn harvest.  When picking corn on hot days, it’s like a sauna between the rows.  This week’s harvest was straightforward, a good training experience for our newer crew members.  See my notes on this week’s corn in the Veggie List & Notes section below.  Many ears have bugs or bug damage at the tip so I advise cutting off the tips before you shuck the corn.  That way, you never even see the bugs or damage.  Check our Veggie List & Notes section each week, and I’ll give you an update for that week’s batch of corn.

I took an evening walk to our current cucumber field and sat among the rows as the sun set.  It’s a beautiful spot, open to the west and the setting sun.  As I sat quietly, lightning beetles crawled to the top of the leaves, preparing for their evening show.  It was a lovely moment.

Steve’s surgery

Two weeks ago, Steve had hernia-repair surgery.  The surgery went well but he ended up with a ‘paralyzed intestine’ (paralytic ileum) which has made recovery more complicated and prolonged than expected.  He is improving now but it’s been a rough two weeks.  Everyone pitched in so he could rest and recover.  Haha, that is not in his nature.

We are hiring

We have several openings for farmhands to replace crew members who are returning to school.  We offer valuable work in a safe, friendly, outdoor environment, and send you home with lots of healthy produce!  Please help us spread the word.  Learn more and apply at our employment page .

Fresh garlic

Everyone gets a bulb of freshly dug ‘Korean Red’ garlic.  We are in the midst of harvesting garlic to cure for later boxes but paused to harvest and clean enough for this week’s delivery.  Fresh garlic is special: crunchy and strongly flavored.  I advise refrigerating this fresh bulb for easy peeling.  You can leave it at room temperature, but the cloves become difficult to peel as the garlic dries and cures.  In about one month, they loosen enough to peel but for now it’s best to refrigerate and eat it soon. 


Veggie List & Veggie Notes
Week #10, July 28/29, 2022
– Weekly shares
– EOW/ purple
– Sampler/ sun

Sweet corn, 8 ears?
Muskmelon, 1 large or 2 small
Carrots, 2 lb
Green beans, 0.9 lb
Zucchini &/or Zephyr squash, ~ 2 to 3 pieces
Cucumbers, ~3
Walla Walla onion
Fresh garlic, 1 bulb
By site: A box of cherry tomatoes OR a small bag of slicing tomatoes.

Next week’s box will probably contain sweet corn, carrots, tomatoes, sweet onions, etc.

Sweet corn Now it’s summer!  This is a very tasty batch of corn.
Advice about bugs.  This is organic sweet corn.  Many ears have bugs or bug damage at the tip.  I suggest cutting off the tips before shucking the corn.  Sweep the trimmed tips into the compost and you will never see the bugs.
Storage. Sweet corn is best when fresh, so we encourage you to eat it asap. Store in the refrigerator, in the husks if you have the room, or husked in a plastic bag.
Cooking.  It is quicker to steam sweet corn than to boil it.
1.) Stand ears of corn upright in a tall pot. Put one inch of water in the pot.
2.) Bring the water to a boil. If the corn is cold when you begin cooking, steam for 5 – 6 minutes. If the corn starts at room temperature, steam for 4 – 5 minutes. The cooking time will vary somewhat depending on how many ears are in the pot. Pay attention to how the corn smells. The scent changes once the corn is ready. Another clue: water will bead on the corn until it is cooked. Don’t overcook it.

Muskmelon – Some are ripe and ready to eat.  Some need to ripen a day or two on your kitchen counter.  Keep at room temperature but refrigerate if not eaten within 2 days.

Green beansStorage: Store in the warmest part of your refrigerator.
These beans are a little past their prime maturity.  You may find a few that are overripe and need to be tossed.  Look for beans that are bulging or floppy or puffy with larger beans inside.  Throw those away and keep the rest.  We’ve looked them over carefully but now it’s your turn.  With last week’s heat, we just could not keep up with the speed of bean growth.

Carrots – Refrigerate in the bag.


Summertime vegetable curry
Photo by debslunch

Summertime Vegetable Curry

This recipe uses green beans, carrots, and yellow squash from this week’s box, but feel free to adapt to what you have – you will need approximately 6 cups of chopped vegetables altogether, not counting the onions.
Takes about 45 minutes
Serves 6

4 tablespoons coconut oil or olive oil, divided
1 (14-oz.) package firm or extra-firm tofu, patted dry, cut into cubes
a few generous pinches of kosher salt, and freshly ground black pepper
2 cups of chopped onions
a 2-3 inch piece of fresh ginger, peeled and grated
2-3 cloves of garlic, smashed and chopped
2 teaspoons curry powder
1 teaspoon garam masala
1/2 teaspoon each: ground cumin, turmeric, and coriander
1/4 cup tomato paste
1/4-1/3 cups water
a heaping cup of peeled and sliced carrots
8-12 ounces green beans, rinsed, trimmed, and cut into 2 inch pieces – heaping 2 cups
1 (13.5-ounce) can of unsweetened coconut milk – full fat preferred, but lite works
2 large summer squash or zucchini, rinsed, quartered longwise, and cut into chunks – heaping 2 cups
More salt & pepper to taste
Optional garnishes: Lime wedges, cilantro leaves, and coarsely chopped, salted, roasted peanuts
Optional: serve with white or brown rice, chutney, and plain yogurt

  1. If you’re serving the curry with rice, start the rice first.
  2. Heat 2 tablespoons of the coconut oil in a wide deep skillet or braiser with a lid. Add the tofu cubes, season with salt and pepper, and fry for about 10 minutes over medium heat, flipping the cubes a few times, trying not to break them up too much, until they’ve gt a little color. Remove to a paper towel lined plate to drain.
  3. Wipe out the pan if necessary (I didn’t) and add the remaining 2 tablespoons of the coconut oil. Over medium high heat, add the onions and another couple of pinches of salt, and stir to coat with oil. Cook the onions for 2-3 minutes, then add the ginger and garlic, curry powder, garam masal, ground cumin, turmeric, and coriander. Continue to cook until the spices are fragrant and the onions, ginger, and garlic are softened, 5-10 minutes. If things start sticking add two tablespoons of the water.
  4. Add the tomato paste and the water, and stir until saucy. Add the carrots and the green beans, cover, reduce the heat, and simmer until softened, about 10 minutes. Again, add a little more water if things start to stick.
  5. Add the coconut milk and mix well. Add the squash, stir and cover and cook for another 10 minutes, until the squash are cooked but not mushy. Taste for salt and serve with the optional garnishes and rice.

Corn chorizo squash tacos
Photo by debslunch

Corn, summer squash, and chorizo tacos

Leftover taco filling can be combined with rice to make a tasty casserole, and could also be used in stuffed squash or zucchini boats.
Takes about 30 minutes
Serves 6-8

1-2 tablespoons vegetable oil
1 pound chorizo, bulk or removed from casings, or turkey chorizo
1/2 cup chopped onion
4 cloves garlic, smashed and chopped or put through a press
One large or two smaller yellow summer squash, cut into 1-inch chunks
2 cups fresh corn kernels, cut from 2-4 ears of corn
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
Optional: 1/2 cup chopped cilantro
salt to taste
Corn or flour tortillas, warned in the oven or microwave
Optional toppings:
Grated cheddar cheese, or pepper jack, or mozzarella
avocado, pitted and sliced
Salsa or pickled jalapeños – or both!
Quick pickled purple onions (here’s one recipe)
Coleslaw or sliced cabbage
Sour cream

  1. Heat 1 tablespoon of the oil on medium-low heat in a large skillet. Add the chorizo and cook until it’s no longer pink and starting to brown, crumbling with a spoon or spatula, about 7-10 minutes. If you’re using pork chorizo, remove the meat to drain and wipe out the skillet. Less-fatty turkey chorizo can stay in the skillet.
  2. If you have an empty skillet add another tablespoon of oil, and then the onions, garlic, squash, and corn. If you’re using turkey, simply add the veggies to the meat. Either way, cook until the veggies are softened.
  3. Add the meat back into the pan (if necessary). Add the cumin, organo, and salt to taste. Cook until the meat is browned. Transfer the filling into a serving dish, and arrange the tortillas and topping around it on the table, so everyone can roll up their own tacos.

quick cucumber pickle spears
Photo by debslunch

Quick cucumber pickle spears – or salad

This recipe based on one from Olia Hercules’ Mamushka only uses one to two cucumbers at a time – but is easily doubled. I was amazed at how quickly this procedure transforms cucumbers into pickles and then found myself adding them to all type of sandwiches – including peanut butter! – and packing them in my lunch for a side.

10 ounces slicing cucumbers – about 1 large or two small
1 teaspoon fine sea salt
2 teaspoons sugar
4 teaspoons cider or white wine vinegar – about 1 slightly overflowed tablespoon
1 dried red chile
2 cloves garlic, smashed and peeled
2 tablespoons vegetable oil
1 tablespoon chopped parsley or dill

  1. Trim the cucumber and slice lengthwise into long wedges. Arrange the wedges in a shallow dish. If you’d like more of a salad, chop the cucumber into bite size chunks.
  2. Sprinkle the cucumbers with the salt and sugar, and pour in the vinegar. Add the chile, toss, and cover and refrigerate for 30 minutes.
  3. Toss the wedges with the oil and chopped herbs and serve.

summer squash cornbread
Photo by Lana

Summer Squash Cornbread Casserole

From Lana’s Cooking
This recipe produces a cornbread that is really moist – not quite a spoonbread, but close. When I tested it, I reduced the cooking time to about 45 minutes. I tried the cheddar and jalapeño variation, and it’s delicious. If you don’t want to use cornbread mix, sub 2/3 cup flour, 1/2 cup cornmeal, 3 tablespoons sugar, and 2 teaspoons baking powder.
corn salad with chile and limePhoto by Deb Perelman

Corn Salad with Chile and Lime

From Smitten Kitchen
Deb Perelman, a.k.a. Smitten, describes this salad as inhale-able. Try it out and see if that’s an exaggeration! The recipe calls for Tajín seasoning – you can substitute chili powder.
Moroccan Carrot Salad
Photo by Heidi Swanson

Moroccan Carrot and Chickpea Salad Recipe

From 101 Cookbooks
If you, like me, don’t have fresh mint, but still have lots of parsley from prior week’s boxes, feel free to sub it for the mint.
melon smoothie
Photo by Jessica Gavin

Cantaloupe (or muskmelon) Smoothie

From Simply Recipes
This creamy melon smoothie uses 1 cup of melon chunks to make one smoothie – so there’ll still be plenty to eat plain!

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Week #9; Lingering pandemic cr@p

Here’s a pandemic wrinkle.  After years of bottling our tomatoes into juice at a local processor, we can no longer find anyone to do that for us.  Our old processor has dropped their small accounts, including us.  Our tomato juice project is too small for most processors to deal with.  Even if we could get on a new shop’s schedule, costs have risen to an unsustainable high, eg $15 per bottle!  The cost of glass bottles went up dramatically, as well as labor, fuel, etc.  This is a familiar story by now.

We have enough juice for about half the sites.  The remaining sites get a muskmelon plus a half pint of cherry tomatoes.  I call that a pretty even deal.

We remain short-handed (our biggest pandemic issue) but have chosen to be super-strategic with our time, and feel we are pulling off our usual nice boxes.  This week’s basil has more insect damage than usual, mixed in among undamaged leaves.  I leave it to you folks to trim off and discard the damaged leaves.

For years, I have walked our basil fields each morning, carrying pails of soapy water to drown Japanese beetles.  Ari reminds me that I used to pay him 50 cents to help.  (Those days are over.)  If we do this every morning, the beetles do not congregate in the basil field and the basil is protected.  Obviously, I do not have time for that any more.  Really.  Instead, we planted an overabundance of basil, some for the beetles and some for us.  Unfortunately, I think every Japanese beetle in the county is in that basil field right now.

Anyway, my new strategy is staggered pruning.  The beetles do most of their damage to older plants, so keeping parts of the fields in fresh growth should help.  I will outwit these pests.

Let’s forget all that and focus on this week’s produce!  Look at that summer list!  Green beans, broccoli, zucchini and cucumbers, sweet onions, early peppers, basil, the first melons, etc etc.  Surely, summer is everyone’s favorite garden season.  Soon there will be sweet corn and the first tomatoes.

This is a lovely box and I hope you enjoy it.  


Most of this basil is very nice.  Just pluck off the beetle-damaged leaves, the ones with holes.  They tend to feed at the top of the plant, leaving the tender side shoots alone.

Veggie List & Veggie Notes
Week #9, July 21/22, 2022
– Weekly shares
– EOW/ green

Green beans, 1.5 lb
Broccoli, ~1.8 lb
Green bell pepper, 1
Zucchini &/or yellow squash, ~2.5 lb
Cucumbers, 3 or 4
Walla Walla onion, 1 or 2
By site, a small red bibb lettuce OR small parsley bunch
By site, everyone gets something special:
     Tipi tomato juice OR the first muskmelons + a half pint cherry tomatoes

Next week’s box will probably contain sweet corn, melon, cabbage and other summer favorites.

Green beansStorage: Store in the warmest part of your refrigerator.

Broccoli – This broccoli field is doing great!  It’s difficult to grow spring broccoli on our sandy soils, so we’re glad for the nice harvests.  If your broccoli appears wilted, submerge in cold water for 15 minutes and it will perk up.  Hot weather is hard on broccoli so sometimes they need that cold water soak.  Storage: Refrigerate.

Cucumbers are still abundant and quality remains very high.  What a beautiful, amazing field.

Tipi tomato juice – Drink the juice or try making an easy soup with vegetables from your CSA box, with zucchini, Walla Walla onion and basil.
Storage: Store the juice out of sunlight at room temperature when unopened.  Refrigerate after opening.  The juice is already seasoned so do not add salt if you cook with it.
Ingredients: organic tomatoes from Tipi Produce, salt, organic garlic, organic onion, organic black pepper.  Nutritional information is posted here.

Muskmelon – Most are ripe and ready to eat.  Some need to ripen a day or two on your kitchen counter.  Keep at room temperature but refrigerate if not eaten within 2 – 3 days.


Creamy roasted broccoli and cucumber salad
Photo by Deb Shapiro

Creamy Roasted Broccoli and Cucumber Salad

I’ve added cherry tomatoes to this salad, even though we haven’t gotten any in the box this week, because they’re coming into season at farmers markets right now – feel free to omit the tomatoes if you don’t have any – I’m sure we’ll be enjoying them in future boxes!

Takes about 30 minutes
Serves 4 as a side dish

one large stalk of broccoli cut into florets, including some stem slices – about 2 1/2 cups
1-2 cloves of garlic, separated from the head but not peeled
1 tablespoon olive oil
1/2 cup thinly sliced sweet onion, such as Walla Walla
one cucumber, peeled, seeded and cut into chunks – about 1 1/2 cups
1 cup garbanzo beans, drained and rinsed
12 cherry tomatoes, halved
1/3 cup sour cream
1/4 cup mayonnaise
1 tablespoon tahini
2 tablespoons lemon juice, plus more to taste
1 teaspoon sugar
1/4 cup chopped fresh herbs, such as basil or parsley
salt and freshly ground black pepper

  1. Heat the oven to 400°. Place the onion in a small bowl and cover with cold water, and let it soak while you prepare the other veggies.
  2. Arrange the broccoli on a baking sheet, drizzle with oil, and season with salt and pepper. Add the garlics and toss well. Roast for 15-18 minutes until the broccoli is tender and starting to show some char, and the garlic is soft. Set aside to cool.
  3. Combine the cucumber, garbanzo beans, and cherry tomatoes in a bowl large enough to allow for mixing.
  4. Measure the sour cream, mayonnaise, and tahini into a small bowl or spouted glass measuring cup. Squeeze in the garlics, add the lemon juice and sugar, and whisk well. Season to taste with salt and pepper.
  5. Add the cooled broccoli to the bowl, pour in the drssing, add the herbs, and mix well. Taste to see if it needs more lemon or salt. Serve right away or chilled.


Zucchini Spiral Pie
Photo by Deb Shapiro

Spiral Zucchini Pie

Working with fillo (or phyllo) can be a bit tricky, but the results are worth it. You can make the pie as one big spiral as shown, or as individual spirals – you will get about a dozen that way. The pie can be eaten hot or at room temperature, and it uses a lot of zucchini! You can serve the pie with tzatziki, a cucumber yogurt sauce, if you like.

Takes about an hour
Serves – many!

One 1-pound box of fillo dough, thawed and at room temperature. The box has two packs inside and you’ll use about 24 sheets, or all of pack and part of the other.
8 ounces (one stick) salted butter, melted
1 1/2 pounds zucchini, grated
1 teaspoon kosher salt
3 large eggs, beaten
8 ounces feta cheese, crumbled
6 ounces Gouda or cheddar cheese, shredded (about 1 1/2 cups)
1 cup of finely diced onion (or 4-6 scallions)
1/4 cup chopped fresh herbs, such as basil or parsley or dill, or 2 teaspoons dried dill
1-2 tablespoons of sesame seeds or charnushka

Optional tzatziki sauce
1/2 cup plain Greek yogurt
1 small to medium cucumber, peeled, seeded, and finely diced
1 teaspoon salt
1 tablespoon lemon juice
1 tablespoon olive oil
2 teaspoons minced garlic, mashed to a paste or put through a press.

  1. Place the grated zucchini in a colander or strainer and sprinkle with the kosher salt. Toss to coat. Place the strainer over a large bowl or in the sink to catch the liquid and leave for at least 30 minutes.
  2. Optional tzatziki sauce: Combine all ingredients and chill.
  3. Heat the oven to 400°. Take handfuls of the zucchini and squeeze to remove as much of the liquid as possible, and transfer the zucchini to a large bowl.
  4. Add all of the eggs, cheeses, onion, and herbs, and mix well.
  5. Place one sheet of fillo on a clean work surface (I like to use a cutting board) and brush lightly with melted butter. Place another fillo sheet on top and brush again. Spread 1/3 cup of the zucchini filling on one long side of the fillo and roll it up.
  6. Place the log on a parchment lined baking sheet, shape it into a coil. Continue to form the zucchini rolls, and for one large pie, wrap them around your first coil. For individual coils, space them barely touching on the baking sheet.
  7. Brush the spiral(s) with the remaining melted butter and sprinkle a small amount of salt and the sesame or charnushka seeds on top. Bake the spirals until golden and crisp, about 40 minutes.
  8. Serve with tzatziki sauce if desired.

Grilled Zucchini and Bread Salad
Photo by Heidi Swanson

Grilled Zucchini and Bread Salad

From 101 Cookbooks
This recipe from Heidi Swanson, who specializes in vegetarian and natural foods recipes, uses 1/3 cup ponzu in the dressing. Ponzu is a Japanese sauce that’s found near the soy sauce at the grocery store. You can make a quick substitute by combining 1/4 cup soy sauce, juice of half a lemon, and a few tablespoons of Mirin (Japanese sweet wine) or a teaspoon of sugar. Heidi says the only zucchini recipes that have her attention at this time in the summer use pounds of zucchini – this recipe uses two!
Sheet Pan Chicken, Potatoes and Green Beans
Photo by Tiffany

Sheet Pan Chicken, Potatoes and Green Beans

From Creme de la Crumb
This sheet pan dinner uses dried herbs, but subbing fresh would be delicious.
Julia's Tian Courgettes and Riz
Photo by Karen Mordechai

Julia Child’s Tian de Courgettes au Riz (Zucchini Tian)

From DebsLunch
This recipe from Julia Child is all over the Internet in various versions – and has previously appeared in Tipi’s recipes too! It’s a great recipe for the over-abundance-of-zucchini time of year. Here’s my version, where I’ve tried to make the directions more straightforward.
Broccoli rice
Photo by Jessica Gavin

How to make broccoli rice

From Jessica Gavin
Step through 3 methods of making broccoli rice – chop with a knife, food processor, or blender – provided by Jessica Gavin, a cookbook author and teacher. There’re also choices of how to cook your broccoli rice – my favorites are food processor and sauté, and I also like to add a little coconut milk to the pan if I have an opened can.
Summer squash lattice tart

Summer Squash Lattice Tart

From Martha Stewart
I have made this tart from Martha Stewart many times, and I strongly suggest that rather than weaving the lattice on top of the tart and then lifting it up to add the egg custard to your tart, pour the egg in first, then top with the lattice! You can use the crust recipe linked to (Pate Brisee), or mine, or store bought!
Nigella green beans and lemon

Green Bean and Lemon Casserole

From Nigella Lawson
Since we’ve got about a pound and a half of green beans, try halving this recipe from Nigella Lawson, that melts whole lemon into the green beans, to arrive at a comforting dish that’s somewhere between lightly cooked, crunchy beans and meltingly tender slow-cooked beans. Use half a large lemon and 6 tablespoons of butter.

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Week #8; Cucumber bounty

Ari readies cucumbers for washing.

Look at this beautiful cucumber field, with strong vines and few gaps.  From the left in the distance, Ari, Karen, Maggie and Chelsea.  Every cucumber team includes Maggie and Ari, our greatest cucumber enthusiasts.  They compete to find the first cucumber but then share what they find.

Let’s talk about the cukes and zuccs.

Hello all!  We are sending four cucumbers this week, on the heels of five last week.  The cucumber field started with unusually big harvests.  Enjoy the bounty now, knowing that both the zucchini and cucumber fields will settle into smaller harvests.  We are lucky that both plantings established so well this spring.  Cucumber seedlings are fragile and we sometimes lose one third of them soon after planting.  Not this year!  Our crew was very attentive during transplanting.  Rough handling leaves invisible damage that leads to dead plants.  Our experienced crew knows this well, but our newest employees did a great job too.  That’s what happens when you hire UW/Horticulture students and gardeners and people with prior farming experience!  This spring we covered each cucumber bed with its own narrow piece of floating row cover, using extra care to secure the covers snugly.  Loose covers flap in the wind and beat down on the seedlings.  Some crops can handle that but cucumbers cannot.  We certainly had a lot of strong winds this spring (good grief!) so the effort paid off.

Soon the cucumber and squash harvests will slow and we’ll send smaller amounts.  Enjoy them now!


Cucumbers – We routinely make cucumber salads with five cucumbers.  That’s a big batch but they hold well in the fridge and improve over a few days.  Think about using half your Walla Walla onion portion in whatever cucumber salad you choose.  They are a great combo.

Zucchini – If you are undecided what to do with your zucchini and Zephyr squash, grill it then add to whatever you cook this week.  Grilled squash s a great topping for pasta dishes (cold or hot), etc.  Here’s my usual method.

  1. Thinly slice squash lengthwise, about 1/4 inch thick or whatever thickness works for your squash.
  2. Marinate in a light dressing of rice vinegar, sesame oil, soy sauce and garlic.
  3. Grill the squash until tender.
  4. Return to the marinade – now it will soak up more flavor.

Thanks for reading.

Veggie List & Veggie Notes
Week #8, July 14/15, 2022
– Weekly shares
– EOW/ purple
– Sampler/ moon

Broccoli, 1.5 to 2 lb
Swiss chard, 1 bunch
Green leaf lettuce
Snap peas, 0.4 lb
Zucchini &/or Zephyr squash, 2.5 – 3 lb
Cucumbers, 4
Green bell pepper, 1
Walla Walla onion
Curly parsley, 1 nice bunch
For a few sites; 1 sunflower

Next week’s box will probably contain lots of summer veggies.

Broccoli – If your broccoli seems wilted, soak in cold water for fifteen minutes and it will plump back up.
Storage: Cover and refrigerate.

Swiss chard – Cover and refrigerate.  Now that spinach is done for the year, it’s time to re-purpose your spinach recipes to Swiss chard.  They are closely related.  Chard has a thicker leaf and requires a few minutes more cooking to achieve tenderness, unlike spinach which wilts quickly.

Walla Walla onion – These fat onions are sweet, crisp and very mild.  Wonderful raw or lightly cooked.  Try cutting into wedges, threading on a skewer and grilling.  Do not try to fry these onions – it doesn’t work because of their high water content.  
Storage:  It’s OK to store at room temperature for up to one week.  Otherwise, refrigerate.

Parsley – The herb of the week!  A great addition to salad dressing, tomato dishes or casseroles.  Tabouli is a great use for tender parsley
Storage: Cover and refrigerate.

Sunflowers – We will send sunflowers to one or two sites at a time, as they are ready to harvest.  Trim the stem and put in fresh water.  If you re-trim the stem and change the water, it will last a little longer.

Snap peas – Storage: Refrigerate.  String the pods as usual.
Please be alert to occasional off-type pods.  Sometimes there will be shell peas mixed in.  Those peas are edible but the fibrous pods are not.  If you find shell peas mixed in, it will be a very small amount.

Shell pea (left) and snap pea pods (right).  Shell pea pods are darker green and often less waxy.  When in doubt, try eating it.  Snap pea pods are crunchy and edible.  Shell pea pods are fibrous.


Photo by Phoebe Moore.

Bulgur, Chickpeas & Chard with Lemony Chard Stems & Coriander Yogurt

This recipe is very loosely adapted from the bulgur mejadra recipe in Sami Tamimi and Tara Wigley’s cookbook Falastin. A tangy coriander yogurt sauce and lemony marinated chard stems brighten the earthy bulgur and chickpea pilaf. Enjoy this dish as a vegetarian main, or serve it as a side with any protein you like.

Serves 4 to 6
Prep time: 15 minutes
Cook time: 35 minutes

1 bunch Swiss chard
2 tablespoons plus 2 teaspoons fresh lemon juice
1 cup whole milk Greek yogurt
1 teaspoon ground coriander
2 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
2 teaspoons ground cumin
½ teaspoon ground turmeric
1½ cups dry coarse bulgur
1½ cups cooked chickpeas, drained and rinsed
2¾ cups water
¼ cup raisins
Sea salt and freshly ground black pepper

  1. Remove the stems from the chard. Roughly chop the leaves and set aside, then dice the stems. In a small bowl or jar, toss the diced chard stems with 2 tablespoons of the lemon juice and ½ teaspoon sea salt. Set aside to marinate while you prepare the rest of the dish.
  2. Make the coriander yogurt. In a small bowl, stir together the yogurt, coriander, the remaining 2 teaspoons lemon juice, and ½ teaspoon sea salt. If the yogurt is very thick, add water, 1 teaspoon at a time, until it has a creamy, dollop-able consistency. Set aside.
  3. Heat the olive oil in a large, deep lidded skillet over medium heat. Add the onion and ½ teaspoon sea salt and cook, stirring occasionally, until soft and browned, about 10 minutes. Stir in the cumin, turmeric, another ½ teaspoon sea salt, and several grinds of pepper. Add the bulgur and chickpeas and stir to coat in the oil and spices. Add the water and bring to a boil. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 15 minutes.
  4. Remove the pan from the heat, uncover it, and quickly add the chard leaves and raisins. Cover the pan with a clean dish towel, then firmly place the lid back on the pan and set aside to steam for 10 minutes.
  5. Remove the lid and dish towel from the pan and gently toss the wilted chard leaves and raisins with the bulgur mixture. Season to taste, portion onto plates, and serve with dollops of the coriander yogurt and the pickled chard stems on top.


Photo by Phoebe Moore.

Skillet Gnocchi with Snap Peas and Lemon Butter

In this quick, one-pan recipe, crisp snap peas and crunchy pistachios offer a delicious contrast to chewy pan-seared gnocchi. Shelf-stable and refrigerated gnocchi both work well here – no need to boil them first.

Serves 2 generously or 4 modestly
Prep time: 10 minutes
Cook time: 15 minutes

2 tablespoons unsalted butter, at room temperature
1 tablespoon lemon zest
1 garlic clove, grated
½ teaspoon sea salt, plus more to taste
3 teaspoons extra-virgin olive oil
6 ounces snap peas, strings removed, peas thinly sliced on the bias
1 (17-ounce) package refrigerated or shelf-stable store-bought gnocchi
1 tablespoon fresh lemon juice, plus more to taste
¼ cup freshly grated Parmesan cheese
Freshly ground black pepper
1 tablespoon crushed toasted pistachios

  1. In a small bowl, place the butter, lemon zest, garlic, and salt. Use a fork or spatula to cream them together. Set aside.
  2. Heat 1 teaspoon of the olive oil in a large nonstick skillet over medium heat. Add the snap peas and a pinch of salt and cook, stirring occasionally, until the peas are crisp-tender and bright green, 2 to 3 minutes. Remove from the pan and set aside.
  3. Return the skillet to medium heat and add the remaining 2 teaspoons olive oil. Add the gnocchi and spread it in a single layer. Cook without stirring until it becomes golden and lightly crisp on the bottom, about 3 minutes. Toss and cook for another 3 minutes without stirring, then toss and cook for another 2 to 3 minutes without stirring, until the gnocchi is crisp and golden on all sides.
  4. Stir in the snap peas and turn off the heat. Add the lemon juice and lemon butter and stir until the butter melts and coats the gnocchi and peas. Stir in the cheese and several grinds of pepper. Season to taste with more salt, pepper, and/or lemon juice, if desired. Garnish with the pistachios, and serve.

Spaghetti aglio e olio
Photo by Jeanine Donofrio and Jack Mathews

Spaghetti Aglio e Olio

From Love & Lemons
Spaghetti aglio e olio (spaghetti with garlic and oil) is a wonderful dish to make when you have lots of fresh parsley on hand. This recipe also calls for kale, which isn’t traditional, though you could easily leave it out or replace it with the Swiss chard from this week’s box.
best quinoa salad recipe
Photo by Cookie + Kate

Favorite Quinoa Salad

From Cookie + Kate
Packed with fresh parsley, this quinoa salad is like a twist on Lebanese tabbouleh. It would be a great salad to make ahead for a picnic or cookout or to pack for lunch. The recipe calls for red onion and red bell pepper. Feel free to swap in Walla Walla onion and the green bell pepper from your box.
grilled honey mustard chicken
Photo by How Sweet Eats

Honey Mustard Grilled Chicken

From How Sweet Eats
Have you tried grilled broccoli? The florets become lightly crisp, and they take on a delicious charred, smoky flavor. While you’re grilling, cook this honey mustard chicken alongside the broccoli to make a complete meal.
Sautéed yellow squash
Photo by Jeanine Donofrio and Phoebe Moore

Sautéed Yellow Squash

From Love & Lemons
This recipe is a simple, flavorful veggie side dish that you could serve alongside almost any summer meal. A bright parsley oil coats tender slices of summer squash (or zucchini), and a quick bread crumb topping adds crunch. We call for Love & Lemons’ vegan Parmesan in the topping, which is a nutty, savory blend of lemon zest, cashews, and nutritional yeast. If you don’t keep these ingredients on hand, you could swap in regular Parmesan cheese instead.
Cucumber salad with vinegar | Vinegar cucumber salad
Photo by A Couple Cooks

Cucumber Salad with Vinegar

From A Couple Cooks
This type of vinegary cucumber salad is one of my favorite summer side dishes. It’s salty, tangy, lightly sweet, and super refreshing. I recommend slicing the cucumbers in half lengthwise and removing the seeds with a spoon before preparing this recipe.
Two bowls of summer squash and chickpea bisque
Photo by Andrea Bemis

Spiced Summer Squash & Chickpea Bisque

From Dishing Up The Dirt
This thick, creamy, and aromatic soup would be a delicious way to use the summer squash (or zucchini) in your box this week. Blended chickpeas and a can of coconut milk create its luscious texture.

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Week #7; That was a soaker.

That was a soaking storm last night!  Those of you in Madison probably did not get much rain.  That storm front slid over our farm for hours yesterday.  For reference, we are located south of Madison, within Wisconsin and above the “o” in Rockford in the photo.  It made for a muddy and steamy day.  

Our farm was getting very dry, so the 4 inches that fell Monday through yesterday was welcome, even though it complicated today’s harvests.  The fields were able to soak up most of it.  By the end of the today, it was still muddy but easier to get around.

U-pick wrap-up

We are glad that many of you came to the farm for strawberry u-picks this year.  We had open reservation slots for both events.  I interpret that to mean that everyone who wanted a reservation got one.  Well, the berries were more abundant than we realized, so folks were pretty happy with how much they picked.  We were lucky with the weather.  It was beautiful both days.  Thanks for coming out!

Veggie List & Veggie Notes
Week #7, July 7/8, 2022
– Weekly shares
– EOW/ green

‘Caraflex’ or ‘Farao’ cabbage (1 or 2), ~2.5 lb total
Cucumbers, ~5
Collards OR lacinato kale (by site)
Snap peas, ~1/2 lb
Snow peas, ~1/4 lb
(Both types peas are in same bag.)
Broccoli, 1 medium head
Zucchini &/or Zephyr squash, ~3 lb
Fennel OR a sunflower (by site)
Basil, 1 husky branch
Garlic scapes, a handful

Next week’s box will probably contain broccoli, Swiss chard, Walla Walla onion, and more.

‘Caraflex’ or ‘Farao’ cabbage – These are nice salad-types that we grow in summer.  Don’t you love the pointy shape?  They have thinner, more tender leaves than typical green cabbage.  Great in salads and slaws but can also be cooked.  Here’s the Caraflex description from the seed catalogue: “Inner leaves are tender, crunchy, and have an excellent, sweet and mild cabbage flavor.  Perfect for summer salads, slaws, or cooked dishes.”  

Cucumbers – Our cucumber field is doing great so we’re sending enough to be creative.  Make a big batch of cucumber salad or raita or smoothies, etc.
Storage: Store at room temperature for a few days or refrigerate in the warmest part of your fridge.  Cucumbers get chilling injury if stored too cold.

Snap & snow peas – As usual, both types are in one bag.  We really like this new snap pea variety, PLS140.  Long pods, sturdy plants and good flavor despite the heat.  Hot weather is always a challenge for peas.  Enjoy this batch.

Basil (branched, leafy stalk) – Everyone gets a husky sprig, the first cutting of the season.
Storage:  Basil deteriorates if stored in the refrigerator.  It is best stored at room temperature with the cut ends in water, for example in a jar or vase.  Treat it like a flower.  Give the stem a fresh trim and change the water every day or two.

Garlic scapes (curly green things) – Garlic scapes grow at the top of garlic plants.  They look like flower buds but are actually clusters of tiny bulblets.  We snap off the young scapes to direct the plants’ energy into forming garlic bulbs underground.  Use scapes as a substitute for garlic cloves.  They can be minced, mixed with olive oil, and added to stir fries or simple pasta dishes.  The scapes can be sautéed, but will not brown like garlic cloves.  Expect them to retain their crunch even when cooked, and to be milder than garlic cloves, closer in pungency to the green garlic we’ve sent.

Sunflower (for 1 or 2 sites this week) – We continue experimenting with sunflowers as they are one of the few flowers that we can send in the CSA boxes.  This cheerful variety ‘Vincent’s Choice’ does not produce pollen, making it an excellent choice to pack with vegetables.  The sunflowers are for beauty and joy, not to eat!
Storage: Trim the stem and place in water.  If you re-trim the stem and change the water a few times, the flower should last about one week.  Do not put in the same water as your basil.  


Olia Hercules cabbage rolls
Photo by Kris Kirkham

Olia Hercules’ Stuffed Cabbage Rolls

This dish is based on a recipe from Ukrainian chef Olia Hercules’ lovely cookbook, Mamushka, that has lots of interesting vegetable preparations. The book is currently out of print, but available at libraries, and as an ebook, and there are a lot of recipes on Olia’s website.

Serves: 6 generously (makes about 12 rolls)
Takes: about 40 minutes to assemble, and 45 minutes to bake.

Tomato Sauce
2 tbsp vegetable oil
1/2 cup finely chopped onion
1 carrot, grated
1 tablespoon sugar
1 tablespoon tomato paste
1 bay leaf
1 14-ounce can whole or chopped tomatoes
14 fluid ounces (400 ml) water
juice of one half lemon
salt and freshly ground pepper

12 large leaves of cabbage, separated from one or two heads
2/3 cups white rice, parboiled for 5 minutes, and drained and rinsed
1 pound of ground meat, your choice, or a mixture – beef and pork are traditional, turkey or chicken are also good!
1/2 cup grated onion
1/2 teaspoon ground or freshly gated nutmeg
salt and freshly ground black pepper
for serving: fresh dill and sour cream

  1. Make the sauce: Heat the oil in a Dutch oven or skillet with a lid that can go in the oven. Cook the onion and the grated carrot over medium heat for 5-10 minutes until soft but not browned. Add the sugar and the tomato paste and cook for another minute. Add the bay leaf, tomatoes – break them up with your hands if you use whole – and water and bring to a boil. Reduce the heat and simmer for about 10 minutes until slightly thickened. Add the lemon juice, season with salt and pepper, and set aside.
  2. Make the rolls: Preheat the oven to 350°. Bring a large pot of water to a boil, and blanch the cabbage leaves for about 2 minutes, until pliable. Drain and rinse with cold water and drain again.
  3. Combine the meat, parboiled rice, grated onion, and nutmeg and salt and pepper. Place 2-3 generous tablespoons of filling on each cabbage leaf and roll.
  4. Nestle the rolls in the sauce, folded side down, snugly so they do not unravel. Cover the Dutch oven and bring to a boil on the stove, then transfer to the preheated oven and bake for about 45 minutes, until cooked through.
  5. Serve with chopped dill, sourdough bread, and a dollop of sour cream on the side.

greens with peanut sauce

Greens with peanut sauce

This dish has African roots and is an example of how foodways migrated involuntarily with enslaved Africans and became American Southern cooking. You’ll find this dish served as a side in BBQ joints throughout the South, especially in Georgia and Louisiana.

Serves: 2-3, easily doubled or tripled
Takes: about 30 minutes
1/2 pound kale or collard greens (spinach also works but you will need more spinach since it will cook down more then the tougher greens)
2 tablespoons vegetable oil, olive oil, or butter
1/2 cup chopped onion
2 cloves of garlic, minced or put through a press
1 medium tomato, peeled and chopped, or about 1/2 cup canned diced tomatoes
1 teaspoon cumin
1/2 teaspoon coriander
salt and freshly ground black pepper
1/3 cup peanut butter, preferably natural but whatever you’ve got will work
2-3 tablespoons of chopped salted peanuts

    1. Rinse the greens and cut or pull off the large stems. Bring a large pot of water to a boil, add the greens, and cook for 3-5 minutes, until starting to get tender. Drain, reserving about 1 cup of the cooking water.
    2. Heat the oil in a pot – you can use the same one that you cooked the greens in, no need to wash – and add the onion. Cook for 2-3 minutes until softened, and add the garlic, tomatoes, cumin, coriander and salt and pepper. Stir well and cook for another 5 minutes or so.
    3. Take handfuls of the greens and squeeze out as much liquid as you can, and transfer them to a cutting board. Chop into bite-sized pieces, and add to the cooking pot. Add about 1/4 cup of the reserved greens-cooking liquid, cover the pot and cook for about 10 minutes, until the greens are really getting soft.
    4. Add the peanut butter and another 1/4 cup of the reserved greens-cooking liquid, mix well, cover and cook over a low heat for 15 minutes. Check periodically to see if it’s sticking and add a little more of the greens-cooking liquid as necessary. Garnish with the chopped peanuts and serve. Any leftovers are delicious tucked into a pita bread for a sandwich the next day.

curried cabbage

Curried Cabbage

From Budget Bytes
In addition to cabbage we have cucumbers in this week’s box, so serve this curried cabbage with cucumber raita. Combine 1 cup plain yogurt; 1/2 cup peeled, seeded, and diced cucumber; juice of 1/2 lemon or lime, 1 clove garlic, minced; and if available, 2 tablespoons minced fresh herbs, like mint or basil.
cucumber avocado and chili salad

Cucumber, Chilli And Avocado Salad, by Nigella Lawson

Photo by Keiko Oikawa
This mostly cooling salad, perfect for hot weather, has a bit of zip from the chiles – that you can adjust to your taste.
cabbage and crunchy noodles

Cabbage and Crunchy Noodle Salad

From Cook it Real Good
This salad from down under combines a few common pantry ingredients: olive and sesame oil, soy sauce, and sugar – with fresh cabbage from the box to make a quick side dish. You can substitute regular onion for the green onions and toss in a few of the snow or snap peas from the box, thinly sliced, for color.
quick pickled cucumbers

Pickled Cucumbers and Onions

Photo by Christin
From Spicy Southern Kitchen
Here are some quick pickles with a bit of spice. To change it up try slicing the cucumbers into wedges or sticks instead of rounds as shown.
rice cucumber salad
Photo by Bob Chamberlin

Cool rice and cucumber salad

From the Los Angeles Times
LA Times food writer Russ Parsons says rice salads don’t get no respect – deli cases are full of pasta-based salads, but almost none with rice. To improve the status of the rice salad, Parson provides this recipe that includes a healthy amount of chopped cucumber and fresh herbs.

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