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Tag: June
Garlic Scape Pesto

Garlicky spread - great with pasta or just on bread or crackers.

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Roasted Beet Salad with Beet Greens and Feta

Excellent for early spring beets. Beets can be boiled, then peeled, to make this recipe a little faster.

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This is a great way to eat spinach. There are a couple of tricks added to make the prep time shorter!

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Turnips are a misunderstood vegetable. We grow a variety called Hakurei that is a beautiful white globe that is sweet and juicy, with the emphasis on sweet. It is great in salads.


The season begins when I see the kids come from the field with strawberry juice in a halo around their mouths.


Not once, but twice in the season can we offer spinach. This crop does not like the heat so we plant for early spring and fall. This allows for the spinach to be wonderfully sweet.


The first of the allium family to be harvested. A fresh bunching onion, great added to marinades and salad dressings. My favorite is scallion pancakes!

Storage tips:

To keep these fresh, store in the fridge and use within a week.


Spicy radishes for your salad. In the spring we grow French breakfast and Easter egg varieties, and in the fall we grow daikon and black Spanish varieties.


Sweet, delicious, crunchy rows of sweet peas! We grow sugarsnap, snow, and shelling peas in our you-pick field. We trellis them as high as we can so you walk amongst giant plants snacking and picking.


It is our mission to have a member of the allium family available each week of the season starting with scallions, moving into fresh onions like cipollini, then storage onions, finishing with garlic and leeks.


Lettuce is one of the most popular crops in the shareroom. We grow many different types of heads lettuce from romaines to butterheads. We also offer a loose leaf salad mix that many people use as the base for their salad mix.

Storage Tips:

Loose lettuce should be stored the same as greens. Head lettuces are best kept in a bag or container to keep fresh.

Greens (Mesclun Mix)

Every week Rob goes out into the field on his trusty tractor to seed the greens that we offer in our share every week. We do this so that we have the freshest, best tasting salad mix available for our members. We seed arugula, tat soi, mizuna, mustard, etc. All these have very different flavors that you may love or not like so much so we leave it up to you to custom make your favorite mix.

Storage Tips:

We wash all the greens before you take them home. We may not get all the grit off so you might want to wash again and then spin dry or use a paper towel to take off excess moisture. I usually store them in a Tupperware container and eat within a week. If they sit in water the greens will deteriorate quickly.