2026 Season | Week 10
Potatoes-a-Plenty
The first potatoes of the season, and they are spectacular. Kind of amazing that these are only in the ground for less than 60 days and each half-potato yields about 6 full-size ones. We had some last night, and they are delicious.
The heat is taking its toll on both the farmhands and the crops this week. We’re watering morning and night to try and keep the crops cool, but it’s been a battle. Cool crops like snap peas and butter lettuce are having an especially hard time staying in a good mood through this spell. Hopefully we’ll snap back into some more seasonal temperatures soon.
Enjoy the holiday weekend. We’ll be back to our regular schedule next week.
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ENJOY NOW
Arugula is highly perishable and will only last about 2 days. Store in the fridge inside a perforated plastic bag. If you decide to wash it first, be sure to spin the leaves dry before placing them loosely into a Green Bag with a dry paper towel to absorb the moisture.
ENJOY LATER
Blanch leaves in boiling water or steam for two minutes, followed by soaking in ice water. Remove from ice water, spin it dry in a salad spinner or blot it on a thick towel. Freeze"balls" of arugula on a cookie sheet in individual portions. When frozen, pop them into a Ziploc bag.
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CARROTS 101 - Crunchy, tasty, and highly nutritious, carrots are one of our favorite root vegetables. Carrots are a great source of beta carotene, fiber, vitamin K1, potassium, and antioxidants! We’re used to seeing orange carrots, but did you know carrots come in a variety of colors like yellow, white, red, and even purple? Both the root and the greens are edible - the leaves make for a great garnish or addition to pesto. The greens have a slightly bitter taste that compliments the sweetness of the root.
EAT NOW - Because we don’t use pesticides, our carrots don’t need to be peeled. Simply rinse and scrub any dirt before use. Eaten raw, carrots are great whole, julienned, speared, or chopped. Carrots can be boiled, sautéd, stir fried, or even air fried! Fresh carrot tops can be chopped into a green salad or stir-fry too! The greens can also be dried and used as an herb like parsley.
OR LATER - To avoid “floppy carrots,” remove the green tops as soon as you can, leaving about an inch of stems. Save the greens separately. Then, place root in a bag in the fridge or in a bin of water (like celery) to keep them crisp, changing out the water every few days. Uncut carrots will last in the fridge for up to 4 weeks. They can also be chopped, then blanched and placed in an airtight container in the freezer to keep longer. Store the tops in a separate bag in the fridge. Or put them in a plastic Ziplock in your freezer and use them to make DIY vegetable or chicken stock.
To blanch, bring a pot of lightly salted water to a rolling boil. While you wait for boil, prepare an ice bath. Once boiling, drop veggies into water - water should return to boil within a minute otherwise you have too much veg for the water. Once boil has returned, cook for 1-5 min until veg has a vibrant color. Immediately put into ice bath to stop cooking.
RECIPIES
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KALE 101 - Wash leaves in lukewarm water. If your greens have thick stems, remove them by folding each leaf in half and slicing out the stem. Then, stack the leaves up and slice diagonally into 1” wide strips.
EAT NOW - Wrap unwashed chard or kale in a sealed plastic bag in the crisper drawer of the fridge. Best used very fresh, but may last for a week. To freeze, blanch washed greens, rinse in cold ice water, drain, and pack into airtight containers.
OR LATER - Swiss chard or kale can both be eaten raw or cooked. A longer cooking time is best as it brings out the sweetness in the greens. Extremely high in vitamin K and vitamin A, these nutrient-dense greens can help combat cancer and reduce blood pressure! Chard and kale can be used interchangeably with: collards, turnip greens, beet greens, broccoli raab, mustard greens, dandelion, and spinach.
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NEW POTATOES 101 – Tender, creamy, and naturally buttery, new potatoes are young potatoes harvested before they reach full maturity. Their thin, delicate skins don't need peeling, and their moist texture makes them perfect for simple preparations that let their fresh flavor shine. New potatoes are a good source of vitamin C, potassium, vitamin B6, and fiber (especially when eaten with the skin on). Available in white, red, yellow, and even purple varieties, they're one of the joys of the early summer harvest.
EAT NOW – Because we grow without synthetic pesticides, there's no need to peel them. Simply rinse and gently scrub away any soil. New potatoes are delicious boiled, steamed, roasted, grilled, or air-fried. Toss them with butter and fresh herbs, fold them into potato salad, or roast until golden and crispy on the outside while staying creamy inside.
OR LATER – Store unwashed new potatoes in a cool, dark, well-ventilated place—not in the refrigerator, as cold temperatures can affect their flavor and texture. Since they're freshly harvested and have thin skins, they're best enjoyed within 1–2 weeks. Avoid storing them in plastic bags or near onions, which can shorten their shelf life.
RECIPES
Herb Butter New Potatoes
Classic Creamy Potato Salad
Crispy Roasted Garlic Potatoes
Grilled New Potatoes with Rosemary
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Microgreens 101—Before use, rinse gently in cool (not hot or cold) water to remove excess dirt. Pat or spin dry, and you’re good to go! Pat or spin dry your greens to remove excess moisture (moisture = mush!). Place loosely in a plastic bag or container and put in the fridge. They will keep for up to one week.
Eat These Immediately!
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PEPPERS 101 - Whether hot or sweet, peppers are full of beneficial vitamins and minerals and are great raw or cooked. They can be sliced on pizzas or as part of salads and even stuffed with meats and cheeses. Hotter peppers like jalapeños can be cooked or roasted to reduce their heat. They make a great addition to any meal such as: sandwiches, tacos, pizzas, or chopped and added to soups, stews, sauces and more. Our personal favorite, are Jalapeño Poppers.
EAT NOW - First rinse and dry your peppers. Cut off the top and slice. If preparing hot peppers, be careful to wash your hands after handling - don’t touch your eyes! For less spicy peppers, cut in half length-wise and remove seeds and ribs. Are best stored whole.
OR LATER - Store whole or sliced in fridge for up to 1 week. To store longer, flash freeze (whole or sliced) on a cookie sheet. Transfer to a freezer bag once frozen. They keep well in the freezer – no need to thaw for use in cooked dishes.
RECIPES
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Radishes 101 Our radishes are delicious when raw, with a sprinkle of salt or butter. The spicy, raw flavor is a wonderful addition to slaws and salads, or you can sauté and roast radishes to bring out a more subtle earthly flavor. You can even try them grilled!
EAT NOW Scrub radishes well to remove dirt, then trim stem and rootlets. Slice, chop, or mince or leave them whole. Delicious raw or cooked.
OR LATER Remove leaves and store unwashed greens in loosely wrapped plastic bag in crisper. Store unwashed roots in plastic bag in fridge for up to 1 week.
RECIPES
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RED BUTTER LETTUCE 101 - Red Butter Lettuce is known for its soft, tender leaves, mild buttery flavor, and beautiful reddish-purple edges. This delicate lettuce is packed with nutrients including Vitamins A and K, folate, and antioxidants. Its velvety texture makes it perfect for fresh salads, sandwiches, wraps, or as a colorful garnish for almost any meal. Pair it with bright vegetables, fruit, nuts, or creamy cheeses for an easy and elegant salad.
EAT NOW - Gently separate the leaves from the base and discard any wilted or damaged outer leaves. Rinse carefully in cold water and pat dry or use a salad spinner. Tear into bite-size pieces and enjoy fresh.
OR LATER - Store unwashed lettuce in a plastic bag or container in the refrigerator crisper drawer. If washed, dry thoroughly and store with a paper towel to absorb excess moisture and keep leaves crisp longer.
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Salad Mix 101
All-Star Salad Mix is a flavorful blend of tender baby greens—usually including spinach, arugula, chard, and red and green lettuces. It’s pre-washed and ready to eat, making it a super convenient way to get fresh greens into your meals. Mild, slightly peppery, and packed with nutrients, it's perfect for both quick salads and creative dishes.
How to Enjoy Right Now
Toss it with a simple vinaigrette and a pinch of salt for an easy, vibrant side. Add sliced fruit, goat cheese, and nuts for a fancier version. It also makes a great base for grain bowls, sandwiches, or even stirred into warm pasta just before serving—the heat will wilt the greens slightly and bring out their flavor.Enjoy it now
Keep the mix in its original container or transfer it to a sealed container lined with a paper towel to absorb moisture.
or Later
Store in the fridge and use within a few days for best texture and taste. If it starts to wilt, don’t toss it—cook it! Lightly sauté in olive oil with garlic for a quick side dish or stir it into scrambled eggs, soups, or stews.
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SNAP PEAS 101 – Sweet, crisp, and delicious right off the vine, snap peas are one of the first true tastes of summer. Unlike shelling peas, the entire pod is edible, making them a convenient and nutritious snack. Snap peas are rich in vitamins C and K, fiber, folate, and antioxidants. Their satisfying crunch and natural sweetness make them just as good raw as they are lightly cooked.
EAT NOW – Rinse before eating and remove the small stem if desired. Enjoy them fresh as a snack, tossed into salads, or served with hummus or your favorite dip. Snap peas are also excellent lightly sautéed, stir-fried, roasted, or quickly steamed—just cook until they're bright green and still crisp.
OR LATER – Store unwashed snap peas in a breathable or loosely sealed bag in the refrigerator. They stay at their sweetest and crunchiest for about 5–7 days. For longer storage, blanch them for 1–2 minutes, cool immediately in an ice bath, drain well, and freeze in an airtight container for up to 8 months.
To blanch, bring a pot of lightly salted water to a rolling boil. While waiting, prepare an ice bath. Add the snap peas to the boiling water for 1–2 minutes, until they turn bright green. Immediately transfer them to the ice bath to stop the cooking. Drain thoroughly before freezing.
RECIPES
Sesame Ginger Snap Pea Stir-Fry
Snap Pea & Radish Salad with Lemon Vinaigrette
Garlic Butter Sautéed Snap Peas
Chilled Snap Peas with Herbed Yogurt Dip
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SWISS CHARD 101 - A member of the Beet family, Swiss chard can be eaten raw or cooked. A longer cooking time is best as it brings out the sweetness in the green. Extremely high in vitamin K and vitamin A, this nutrient-dense green can help combat cancer and reduce blood pressure! Chard can be used interchangeably with: collards, turnip greens, beet greens, broccoli raab, mustard greens, dandelion, spinach and kale.
EAT NOW - Wash leaves in lukewarm water. If your greens have thick stems, remove them by folding each leaf in half and slicing out the stem. Then, stack the leaves up and slice diagonally into 1” wide strips.
OR LATER - Wrap unwashed chard in a sealed plastic bag in the crisper drawer of the fridge. Best used very fresh, but may last for a week. To freeze, blanch washed greens, rinse in cold ice water, drain, and pack into airtight containers.
RECIPES