Enjoy some CSA member favorites this week including, tomatoes, carrots, and cucumbers! Our high tunnels are producing tons of fresh summer squash, as well as eggplants, cucumbers and our tomato harvest is starting to come in. We grow a huge variety of heirloom tomatoes on our farm, and this week’s share will include a mix. Be sure to check out our tomato info page to learn more about the varieties. This is just the beginning of the harvest, and we expect more tomatoes in the coming weeks. We’re also really excited about the carrots we harvested from our fields this week – you can truly taste the difference in fresh carrots. This week’s meal plan includes fresh salad, a crunchy cucumber salad, and fritters – it’s the height of summer and there are so many ways to enjoy the harvest. A lot of the recipes on our blog are customizable, use the fritter recipe as a base for any vegetable that can be shredded, add anything you want really to the Strip Steak or Portobello Salad, etc. There are six recipes this week, including a kale smoothie, try drinking your greens this week. Happy Eating!
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Planning ahead can make meals easy during the week. If you have time grab kitchen partner and do a little chopping ahead of time. During the week pull out your prepped items and our recipes are even easier. This week’s share includes a lot of meals like salads that are best prepped just before eating, but there are still a few things that can be done ahead for easing prep time.
Butter Braised Beets and Carrots. Peel and chop the beets and carrots up to 3 days in advance.
Steak or Portobello Salad. Make the dressing up to four days in advance.
Beans and Greens. Cook and soak the beans ahead of time.
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