Summer // Fall Week 3

WEEK 3 /// PRODUCE LIST

ROOTS: Carrots

PRODUCE: Ground Cherries, Cucumbers, Tomatoes, Shishito Peppers, Peaches

GREENS: Salad Mix

HERBS: Garlic

 

Week 3 Recipes

Roasted Shishitos and Peaches - There are few foods that are a match-made in heaven like peaches and shishito peppers are!

Ground Cherry Salsa - These little cuties are really a special treat. If you’re like us, you’ll just peel and pop them for a tasty snack. If you want to be more intentional though, this salsa really brings out their sweetness in contrast to the other more savory flavors.

Summer // Fall Week 2

WEEK 2 /// PRODUCE LIST

ROOTS: Fennel, Beets

PRODUCE: Cucumbers, Cherry Tomatoes, Green Peppers, Eggplant

GREENS: Swiss Chard

HERBS: Garlic, Basil

 

Week 2 Recipes

Shaved Fennel Salad - It’s looking like another hot week ahead, so we are recommending some nice cool meals that don’t require too much prep and definitely minimal heat to prepare! This shaved fennel salad is a refreshing and crisp alternative to the usual greens-based salad, as the farm greens have been slow to grow in the late summer heat.

Cucumber Beet Salad - Replace the dill with some chopped basil in this recipe. This recipe suggests roasting beets, but you can also boil them. Each of these recipes can be made a head of time and stored in the fridge for eating later!

Summer // Fall Week 1

WEEK 1 /// PRODUCE LIST

ROOTS: Carrots, Kohlrabi

PRODUCE: Green Beans, Cucumbers, Cherry Tomatoes, Shishito Peppers, Peaches

HERBS: Garlic, Basil

 

Week 1 Recipes

Blistered Shishitos - These frying peppers are usually mild, though every once in a while you might get a slightly spicy pepper! Can be used in place of any mild pepper, but frying these with some oil and salt makes a fantastic snack or side dish.

Kohl-Slaw - Both crunchy and juicy, kohlrabi is a fantastic cruciferous vegetable that doesn’t get enough credit.

Spring // Summer Week 12

WEEK 12 /// PRODUCE LIST

ROOTS: Carrots, Golden Beets

GREENS: Lettuce Mix

PRODUCE: Black Raspberries, Summer Squash, Scallions, Fennel

HERBS: Lavender

 

Week 12 Recipes

Roasted Golden Beets - even sweeter than a typical red beet, golden beets are delicious roasted! Added perk, they won’t stain your hands!

Lavender Black Raspberry Cobbler - this recipe calls for lavender extract, but if you heat the milk with the fresh lavender blossoms and let simmer for 10 minutes then strain, it will have the same lavender flavor!

Spring // Summer Week 11

WEEK 11 /// PRODUCE LIST

ROOTS: Carrots

GREENS: Lettuce Mix, Swiss Chard, Cabbage

PRODUCE: Strawberries, Celery

HERBS: Garlic Scapes

 

Week 11 Recipes

Garlic Butter - Add 1 stick of soft butter, 2 tbsp of ricotta or sour cream, and the bunch of scapes to a food processor or blender. Blend until combined. Keep in the fridge and eat with bread or substitute for butter in all your recipes.

Grilled Cabbage Wedges - Oven grilled or put them under the broiler, there is nothing better than lightly charred cabbage!

Spring // Summer Week 9

WEEK 9 /// PRODUCE LIST

ROOTS: Radish, Fennel

GREENS: Lettuce Mix, Cabbage

PRODUCE: Snap Peas, Garlic Scapes

HERBS: Dill

 

Week 9 Recipes

Coleslaw- Instead of red cabbage, if you have turnips or kohlrabi left over from last week, we highly recommend shredding those into the coleslaw! Put this over any burger or BBQ!

Garlic Scapes - Just another way to enjoy that garlicy goodness! Scapes are slightly sweet and tender shoots that the plant sends up this time of the year.

Spring // Summer Week 8

WEEK 8 /// PRODUCE LIST

ROOTS: Kohlrabi, Radish

GREENS: Pea Shoots, Romaine, Salad Mix

PRODUCE: Rhubarb

HERBS: Lavender

 

Week 8 Recipes

Kohlrabi Fritters - A great way to use up those kohlrabi and make a crunchy, savory patty! This suggesting making an avocado cream topper, but we think a little parmesan and thinly sliced radishes are a great topper too!

Freeze your rhubarb - This will likely be the last week for this spring veg! Chop it and lay it out on a cookie sheet and freeze. Once frozen, transfer to a ziplock bag and keep in the freezer until those strawberries come out!

Spring // Summer Week 7

WEEK 7 /// PRODUCE LIST

ROOTS: Baby Beets, Turnips, Radish

GREENS: Arugula, Spinach, Salad Mix

PRODUCE: Fennel

 

Week 7 Recipes

Ice Water Salad - This salad gets its name from the prep work, which includes soaking your root vegetables in ice water for at least 2 hrs before preparing the salad. You can use radishes, turnips, beets, and/or fennel thinly sliced for this dish.

Spanakopita - This spinach pie will take that bag of spinach to a whole new level. We recommend purchasing pre-made phyllo dough, but you can make it at home if you want a challenge!

Spring // Summer Week 6

WEEK 5 /// PRODUCE LIST

ROOTS: Turnips, Radish

GREENS: Lettuce Mix, Spicy Salad Mix

PRODUCE: Asparagus, Rhubarb, Green / Spring Garlic

 

Week 6 Recipes

Pickled Rhubarb - If you’re tired of leaning into sweet rhubarb recipes and want to try something new this week, pickled rhubarb will give you a acidic and crunchy treat that can be used to garnish just about any thing. (Or eaten directly out of the jar!)

Roasted Green Garlic and Asparagus - An easy recipe, just toss the chopped asparagus in olive oil and spread on a baking sheet in a single layer. Cook for 10 minutes at 350 degrees. Stir the asparagus and add in some chopped green garlic, and cook for another 5 minutes or until the asparagus tips begin to turn brown.

Spring // Summer Week 5

WEEK 5 /// PRODUCE LIST

ROOTS: Turnips, Radish

GREENS: Spinach, Arugula, Salad Mix

PRODUCE: Green / Spring Garlic

HERBS: Mint

 

Week 4 Recipes

Green garlic (also called spring garlic) is the immature garlic bulbs and edible green stalks of garlic. It has an amazing nutty-oniony flavor that is great fresh or cooked. Substitute green garlic in recipes for onions, scallions or leeks. The young, tender cloves don't need to be peeled before chopping. Slice and use in potato salad or mince and stir into salad dressings. Toss some in a stir-fry, on a pizza, or in soups. The light garlicky flavor enhances dishes without overpowering. One stalk and bulb of spring garlic is equivalent to a small onion, or a leek and one clove of mature garlic.

We know, lots of salad greens this week! But these greens are great for so much more than just salads. Add any of them to soups or sandwiches. Add spinach to your smoothie. Chop and add on top of your tacos, hot dish, or eggs. You can saute them as a side to any meal, wilt them lightly for a wilted green salad, or blend into pesto!

And if you still, find yourself with some extra greens at the end of the week, you can always blanche and freeze them for when the salad greens are less prolific!

Spring // Summer Week 4

WEEK 4 /// PRODUCE LIST

ROOTS: Carrots, Turnips OR Radish

GREENS: Spinach, Pea Shoots, *Stinging Nettles*

PRODUCE: Rhubarb

HERBS: Chives

 

Week 4 Recipes

Stinging Nettle Pesto - We highly recommend blanching the nettles before using. If you touch them while still raw, you may get a mild irritation on your hands. This pesto recipe takes the blanched nettles and combines them with your classic pesto ingredients for a tasty dip or pasta sauce!

Chive Buttered Carrots - This is the last time we’ll see carrots in the CSA for a while, so enjoy them while they last! We love roasted carrots tossed in butter chives while they are still hot!

Spring // Summer Week 3

WEEK 3 /// PRODUCE LIST

ROOTS: Carrots, Potatoes, Leeks

GREENS: Lettuce Mix, Spinach, Sunflower Shoots

PRODUCE: Rhubarb

HERBS: Parsley, Lavender

 

Week 3 Recipes

Lavender Rhubarb Jam - Rhubarb anything is good, but we love the addition of lavender in this recipe. The floral notes, with the sour rhubarb, balanced with some sugar or honey makes it a perfect jam! Eat with toast, yogurt, waffles…. or with anything else you’d like.

Glazed Carrots - This is a basic recipe for Glazed Carrots. Overwintered carrots are particularly high in sugar since they convert their starches into sweet sugars to survive the long, cold time spent in the frozen ground. A light addition of brown sugar as in this recipe, or some maple syrup or honey brings out their natural sweetness even further.

Spring // Summer Week 2

WEEK 2/// PRODUCE LIST

ROOTS: Carrots, Sweet Potatoes, Leeks

GREENS: Romaine Heads, Spinach, Pea Shoots

HERBS: Parsley

BONUS: Detroit Mushroom Factory Tempeh

 

Week 2 Recipes

Tabbouleh: This parsley is more than a garnish, as it’s quite flavorful. Our favorite way to eat this tasty herb is in tabbouleh! Most recipes will also call for tomato and cucumber, but we often will skip those. If you simply toss chopped parsley, cooled bulgar, some thinly sliced leeks, and salt, pepper, olive oil, and lemon juice - you’ll have a fresh and tasty salad that can be eaten on the side or as a main course on a warm day!

Crispy Tempeh and Sweet Potatoes- Whether or not you chose to roast up the sweet potatoes with it, this is a great way to prep your tempeh! Fry the tempeh “crumbles” until they are crispy, and you can use them on any salad or warm dish as a crunchy addition.

Spring 2022 First CSA box!

WEEK 1 /// PRODUCE LIST

ROOTS: Carrots, Beet / Potato Roasting Mix

GREENS: Salad Mix, Spinach, Pea Shoots

PRODUCE: Celery

BONUS: Detroit Mushroom Factory Sauerkraut

 

Week 1 Recipes

Roasted Veg Medley with sauerkrat: Chop beets, carrots, celery and potatoes into equal sized pieces. Toss in olive oil, sauerkrat, and salt. Lay flat on a baking sheet, keeping the veggies in a single layer. Bake for 25-35 minutes at 375*, flipping veggies halfway through, or until vegetables are tender and browned. Add more sauerkrat at the end!

Salad Dressing Ideas - This early in the year, the farm is pretty heavy on greens. But with the right repertoire of salad dressing ideas, you can still keep the salads interesting!

2022 CSA NOW OPEN

We are extremely excited to launch our 2022 CSA subscription today.

We have changed a few aspects of the subscription. The main change is that we are now only offering 2 options, a 14-week and a 28-week subscription. We will be taking a brief one week break in the middle of the summer, and then starting our 2nd half of the season with an additional 14-week option at full price.

If you are interested in what an average box looks like at different times of the year, you can find a list of box contents, pictures, and recipes from 2021 on this page. As we start the 2022 season we will also update this page the week before you receive each box so you can see in advance what you will be receiving on Saturday morning.

To purchase this year’s subscription, please click the link below. We look forward to seeing you this spring!

 

Fall Week 9 Box

WEEK 9 /// PRODUCE LIST

ROOTS: Leeks, Potatoes

GREENS: Salad Mix, Lettuce Mix, Kale/Collard Mixed Bunch, Romaine Heads

PRODUCE: Poblano Peppers, Fennel

HERBS: Rosemary

 

Week 9 Recipes

Potato Leek Soup - a favorite soup at our house, its both filling and delicious!

Salad Dressing Ideas - This late in the year, the farm is pretty heavy on greens. But with the right repertoire of salad dressing ideas, you can still keep the salads interesting.