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Summer #5 CSA Newsletter Week June 30-July 6, 2024 “A" week

A look at Basil and Tomato Plants (bearing green tomatoes), with yellow Summer Squash blossoms peeking through.


(Photo of the "Default" FULL Share below. See listings to see which share size has what, how much, along with info, guides, recipes.)


LETTUCE MIX (1/4 lb) - Store in a plastic bag in your fridge. We consider it a “1st Priority Vegetable” and recommend you use it within the first 3 days, as it has a short shelf life. (Although our freshly harvested lettuce will often last a week or sometimes even more!) Guide & Recipes

SALAD (Hakurei) TURNIPS (1 bunch) - These popular white golf-ball or smaller size roots are juicy, sweet and less starchy than an average turnip, with a texture that deserves to be eaten raw or barely cooked. Hakurei turnips have the tender, almost creamy texture of a spring radish, but without the sharp heat of a radish, their more mellow turnip flavor shines through.They are crisp and tender. Use them in salads, sandwiches, stir frys, sautes, scrambled eggs or sauces. Remove the edible tops (use in salads or lightly sauteed) and store them separately in a plastic bag in the fridge (or the root will get soft). Best used within 3-4 weeks but will keep a long time! Guide & Recipes

RADISHES with greens (1 bunch) - Separate radish from leaves for storing! Keep the greens in a loosely wrapped plastic bag in the crisper bin of your refrigerator and eat them soon. Store the colorful roots in a plastic bag in the refrigerator for a week or so. Eat them raw with a sprinkle of salt, slice into salads or on sandwiches for added crunch, pickle or roast with carrots. Guide & Recipes

ADIRONDACK BLUE POTATOES (1 lb) - Blue flesh and skin with a slight purple tint. Great flavor, hold color when cooked, and contain lots of healthy anthocyanins. This variety is good for boiling, baking, and mashing, and can be used for brightly coloured salads. Store in a paper bag in your pantry or on the counter for a month. Guide & Recipes (from Mythic Farm - organic)

SUGAR SNAP PEAS (1/2 lb) - Snap the top and pull down to remove string, then eat pod & all! Guide

SUMMER SQUASHES, Yellow or Green Zucchini (1or 2) - These are pretty much “First Priority” vegetables and should be used within the next few days otherwise they will start to soften. Store them in a plastic bag or storage container in the fridge. Slice or chop to saute in a little olive oil, add to a pasta salad, throw in a green salad, or grill in long strips with or without olive oil. You can even grate to bake in muffins or cakes or to freeze for baking or adding to soups later!)

BASIL - I’ve found the best way to store basil is to pretend they are cut flowers. Cut the bottoms of the stems off and put in a glass of water on your counter or table. (They make a pretty centerpiece until you are ready to use them!) Basil is great in pesto - - which can be frozen.

GARLIC (1 fresh, not “cured” bulb) - Keep your garlic in a cool, drafty place, ideally out of direct sunlight. A porch, kitchen or garage are all possibilities. You can eat your fresh-pulled garlic whenever you want, but if you’d like to store it for longer than a week or so wait until the stalk is dried down and, you’ll have a “cured” garlic bulb that you can store as normal garlic.

HALF VEG SHARE: (see Full VEG Shares above⬆ for info on each item)

LETTUCE MIX (1/4 lb)

SALAD (Hakurei) TURNIPS (1 bunch)

RADISHES with greens (1 bunch)




GARLIC (1 fresh, not “cured” bulb)


  • LETTUCE (1/4 lb)

  • 1 Dozen Eggs

Other items available in DESIGN MY SHARE:

  • FENNEL (2 bulbs) - Remove the stem and fronds from the white bulb. Store the white bulb in the fridge crisper in a plastic bag. Use within 2 weeks. The fronds have a licorice taste, and can be chopped and frozen for later use in seasoning. The stem is also edible. Chop it up finely for cooking, or flash freeze it. Guide & Recipes

  • GARLIC SCAPES - (1 bunch) These are the curlicue curiosities in your box. Store them in a plastic bag in your crisper. They’ll last about 2-3 weeks. You can trim off the bottom inch of the scape (if it’s woody) as well as the flowering tip (although that is also edible if you want to try it). Steam, saute, or grill them whole or chopped in pieces, similar to green beans, with some olive oil and salt/pepper. Or finely chop as a garlic substitute. Can also be sliced and included in fresh dishes - like you’d use green onions. Can also pickle or chop and freeze them in a Mason jar or Ziplock bag. Then you can use them all summer/winter as needed.

  • ARUGULA/TATSOI MIX (3 oz) - Peppery greens.  Arugula is more perishable than lettuce and often only last about 4 or 5 days. This should be the first item you eat from your share. Store in the fridge.

  • Kale (1 bunch Red Russian) - Store in a plastic bag (a Debbie Meyer Green bag if you have one) keep it in the fridge. Use within a week. This crop technically falls into the category of “1st Priority veggies” If you can’t use them in the next few days, freeze them you can use the stalks too!

  • RHUBARB - (1 lb) - These tart green & magenta stalks this hardy perennial vegetable is generally thought of as a fruits. It’s mouth puckering goodness is often sweetened with a little sugar or honey and is used in dishes like crisps, compotes, and pies (from which it gets its second name, "pie plant"). Rhubarb also lends a fruitiness to savory dishes and pairs very nicely with pork and poultry. To use: wash and trim off any dry ends. Some peel the skin but there’s no need to do this and besides it holds lots of color and flavor. Store in loose plastic in the crisper drawer of the fridge, where it will keep for about a week or a little more. To freeze, cut the rhubarb stalks into 1-inch chunks and seal in an airtight bag and it will keep for up to a year

  • RUSSET POTATOES-  Fully russeted skin with dry, white flesh perfectly suited for classic baked potatoes.  from Mythic Farm  Guide & Recipes

  • BEETS (1 lb) - Store in the fridge in a plastic bag for months.  Guide & Recipes

  • SWISS CHARD (1 bunch)  - Put it in a bag to store in the fridge. Use within a week. This crop technically falls into the category of “First Priority Vegetables” or ones with a short shelf life - use it within the week for maximum efficiency. To revive limp chard, cut a sliver off the bottom of the stems and soak in very cold water for a few minutes. Guide & Recipes 

  • ALL PURPOSE BOLTED FLOUR (2 lb) - Best applications include but are not limited to cakes, crackers, pizza dough, and breads.PROTEIN CONTENT= 10.5%. (from Meadowlark Organics)



Week 1 of the rotation so MES is for Big Sky, Odana Rd, and Jacobs Way

FULL: 2 pkgs Ground Beef, 2 Whole Chickens, 1 pkg Breakfast Sausage, 1 pkg Ground Pork 2 doz Eggs

HALF: 1 pkg Ground Beef, 1 Whole Chickens, 1 pkg Breakfast Sausage, 1 pkg Ground Pork, 1 doz Eggs



WEEKLY = 1 Dozen

BIWEEKLY = 1 Dozen



Click links for a more easily printable recipe.

Pesto Formula pdf
Download PDF • 1.33MB

Fennel Frond Pesto
Download PDF • 52KB




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