Does the heat stress you out?
Today I’m telling you the story of your stressed out vegetables from the field.
It’s the underlying factor, along with consumer mindset, in what I focus on in this video.
I’ll address recent concerns and share valuable tips to help you make the most of your weekly produce box from Willow Haven Farm.
From ripening peaches and storing tomatoes to handling imperfections and enjoying mushrooms’ unique benefits, this video guide is packed with insights to enhance your farm-to-table experience.
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Organic Veggies We Harvested This Week:
To Help You use everything in your box this week, Use this Meal Planning Guide to keep track of what’s in the fridge, what needs to be used first, and what you have planned or prepped for each day.
Every member’s customized Market Box is unique so we hope you will take advantage of more varieties of vegetables as you get comfortable with all the great organic produce we are offering.
Tessa’s Tips
Coming Soon: Peppers and shallots. If you want these the first time they are offered, make sure they are rated 5 in your preferences and there aren’t too many other competing 5s.
What to use first: basil, beet greens, dill, eggplant, microgreens, tomatoes, blackberries, blueberries, raspberries, peaches (when ripe)
Lasts longest: beetroots, cabbage, garlic, kohlrabi
Finished for the season: asparagus, garlic scapes, rhubarb, scallions, snap peas
Done for now but will return: arugula, bok choy, radish
Basil – store as with all herbs. Basil doesn’t like being in a bag in the fridge for very long. Green Basil is the classic Italian basil for Pesto Recipes. Trim stems and place basil upright in a glass of water in the fridge or on your kitchen counter. Basil pairs well with summer squash, cucumbers, tomatoes, and many others. If you cannot use the basil this week, preserve the herb by tying a string around the bunch and hanging it upside down in a well-ventilated and dry area. When it’s dry, crumble and store in an airtight container. One of my favorite salads is Basil, Cucumber and Lettuce.
Beets, Red – Store beet greens separately from the root, wrapped in a damp cloth or in a plastic bag in the fridge, using them quickly as they don’t keep long. Beet roots can be stored in a plastic bag in the crisper drawer of the fridge. To freeze beets, slice or chop them, spread them on a cookie sheet to flash freeze, then transfer them to freezer bags where they can be stored for up to a year. I love beets. My favorite summer salad is with beets, walnuts, and parmesan. Beets and Caramelized Onions with Feta makes a great side dish, or serve over greens for a salad course. Some people love beets. Others will try to hide them in other things. Try Beet Chips – even for those who don’t like beets. Or hide them in baked treats: 11 Beet Recipes that Don’t Taste Like Dirt.
Caraflex Cabbage – also known as conehead cabbage or pointy cabbage, is a type of cabbage that has a unique, conical shape with tightly packed leaves. It is a member of the Brassica family and has a mild and slightly sweet flavor. Caraflex cabbage is a nutritious vegetable that is low in calories and high in vitamins A and C, dietary fiber, and antioxidants. It also provides minerals such as potassium and calcium. Storage: To store caraflex cabbage, keep it unwashed and dry. Place it in a perforated plastic bag or wrap it loosely in a plastic wrap to maintain its moisture. Store it in the refrigerator’s crisper drawer, where it can last for up to a week. Avoid storing caraflex cabbage near fruits or vegetables that produce ethylene gas, as this can cause it to spoil faster. Usage: Try raw in salads, slaws, or used as a crunchy addition to sandwiches or tacos. Caraflex cabbage can also be cooked by stir-frying, sautéing, roasting, or steaming. Its tender yet crisp texture makes it suitable for stir-fries, soups, stir-fried noodles, and other cooked dishes. Have you tried making your own sauerkraut? How to Make Sauerkraut in a Mason Jar is an easy beginner-friendly recipe.
Special Usage: Due to its cone-like shape, caraflex cabbage is great for stuffing. The individual leaves can be filled with a variety of ingredients, such as grains, proteins, or vegetable mixtures, and then baked or steamed. The leaves can also be used as wraps for healthier and low-carb alternatives to traditional wraps or tortillas.
Cabbage, red – stores well wrapped in plastic in the crisper drawer or in a tightly sealed container in the refrigerator. Make a very pretty Red Cabbage Slaw. Braised Red Cabbage or this version with apples and onions for a cooked side dish. And red cabbage makes great sauerkraut, too!
Collard Greens – To store, wrap the greens, unwashed, in damp paper towels until you are ready to use them. Keep the wrapped greens in an open plastic bag in the refrigerator for up to about 5 days. When you are ready to cook the greens, you’ll need to wash them. To freeze: Wash the leaves, cut off the woody stems, blanch in boiling water for three minutes, and chill in ice water. Dry the leaves, pack into freezer bags, and freeze.
Cucumbers, pickling – store in a loosely sealed plastic bag in the fridge. This is your opportunity to make a Refrigerator pickle (also called a Quick Pickle) or a Fermented Pickle. Both are easy, though fermented pickles have more probiotic advantages. You may still use pickling cucumbers as snacks or in salads. They just work better for pickling than an English or slicing cucumber.
Cucumbers, slicing – store in a loosely sealed plastic bag in the fridge. Cucumber Almond Couscous Salad makes a great side dish or a light, summery lunch.
Dill – like all herbs, will not last long once picked. Place upright in a glass of water in the fridge or on your kitchen counter. Dill pairs well with potatoes, cucumbers, and green beans. If you cannot use the dill this week, preserve the herb by tying a string around the bunch and hanging it upside down in a well-ventilated and dry area. When it’s dry, crumble and store in an airtight container. Making a dill dressing to use on salad, dip, grilled veggies or meats also preserves the dill longer.
Eggplant, Purple Globe – Eggplant can be left unrefrigerated at a cool room temperature for a day or two or in the crisper drawer for one week but it tastes best when used soon after picking. Italian globe variety lends itself to stuffing, slicing, cubing, and roasting. Eggplant can be peeled or unpeeled depending on the type of dish you are preparing. Just like a zucchini doesn’t have much flavor on its own so it’s often paired with other veggies in a dish, so, too, the eggplant is often paired with other stronger flavors. It can be sauteed, baked, fried, grilled, or steamed. You can freeze eggplant when it is cooked in a dish like ratatouille or baba ganoush, and enjoy the classic eggplant parmesan or pick from these 8 simple ways to cook eggplant.
Salting & Draining Eggplant – It’s a good idea, if time allows, to salt the sliced or chopped eggplant and soak in water for about 15 minutes and then gently drain and squeeze to get rid of acrid flavors according to From Asparagus to Zucchini cookbook.
Fennel – Fennel is a member of the carrot family and is known for its sweet, anise-like flavor. Fennel is rich in vitamin C, potassium, and manganese. The bulbs can be thinly sliced and added to salads, sautéed, roasted, or grilled. The stalks can be used in soups and stews, and the fronds can be used as an herb-like garnish. Store fennel bulbs in a plastic bag in the crisper drawer, where they can keep fresh for up to a week. If the fronds are still attached, trim them and store separately wrapped in a damp paper towel inside a plastic bag. For longer storage, fennel bulbs can be blanched and frozen. Fennel works really well in citrusy dishes. Try Farmer’s Favorite Fennel Salad for a quick and simple addition to your weeknight meals. Chilled Fennel-Grapefruit Velouté with Lemon (or Grapefruit) Olive Oil makes a great summery appetizer.
Garlic – should be kept in a cool, dry place. All our garlic is now cured so it can be stored in a cool, dark, dry place for several months. Use in any recipe and add peeled cloves to pickles.
Kale – Lacinato or Red Russian kale. Store in a loosely sealed plastic bag in the crisper drawer for 7-10 days. Lacinato is dark green, with narrow bumpy leaves. Red Russian kale has red/purple stems and a more tender, flatter leaf. To freeze, wash and chop into small pieces and place in a freezer bag. This would be delicious used in the winter in a potato soup or vegetable stir fry. I love it sauteed with garlic and olive oil until bright green and tender. Make this Wonderfully Easy Pasta with Kale for a quick dinner.
Have you tried Kale Chips yet? Kale is a superfood but if you aren’t super fond of it try DIY Kale Pesto or hide it in Kale Brownies.
Kohlrabi, Green – green or purple variety. Cut off leaves and store separately in a plastic bag – you can use them like kale! Most likely you will receive purple kohlrabi which is more often used as a cooked vegetable. Green varieties are very suitable raw and may be cooked as well. Store bulbs in a bag or wrap in a moist paper towel. Both parts should be stored in the vegetable drawer of the refrigerator. This post has great info and suggestions for Kohlrabi. Other CSA members have enjoyed their kohlrabi grilled, roasted, and spiralized into noodles. Kohlrabi Salad with Cilantro and Lime is a refreshing side for your summer meals. SNACK IDEA: Cut in slices or sticks for snacking, sprinkle with salt or serve with a dip. Some people even swear that dipping in peanut butter is their favorite way to eat them.
Leeks – Leeks are related to onions and garlic. Leeks are rich in vitamins and minerals, including vitamins A, C, and K, as well as folate and manganese. They also contain antioxidants and dietary fiber, which support digestive health and help reduce inflammation. Usage: Known for their mild, sweet onion flavor, leeks are often sliced and sautéed as a base for soups and stews, particularly in potato and leek soup. Leeks can also be roasted, grilled, or added to quiches and casseroles. When preparing leeks, it is essential to clean them thoroughly to remove any soil trapped between the layers. Storage: Store leeks in the refrigerator wrapped loosely in plastic or in a perforated plastic bag to maintain freshness for up to two weeks. For longer storage, chop and blanch leeks by boiling briefly and then plunging into ice water. After blanching, freeze them in an airtight container or freezer bag.
Microgreens – Transfer to an airtight container or a resealable plastic bag lined with a paper towel to absorb excess moisture. Store the container or bag in the refrigerator’s vegetable crisper drawer, where the microgreens can stay fresh for about 5 to 7 days.
Mushroom, Portobello & Cremini – These two mushrooms are the same variety but are harvested at different sizes. Store in a paper bag and refrigerate in the main section of the fridge with a dry paper towel to absorb excess moisture. Alternatively, mushrooms can be briefly sautéed or blanched before freezing to extend their shelf life for up to 3 months.
Mushrooms, Shiitake – Add them to stir-fries, risottos, soups, or use them as a filling for tacos. They are also great for Asian-inspired noodle dishes or as a base for stuffed mushrooms. Enjoy their earthy flavor and meaty texture in these and other creative recipes. Store shiitake mushrooms in a paper bag or a loosely wrapped plastic bag in the refrigerator.
Onions, Red – Use them in raw salads and salsas. They are not for long-term storage, so keep them in the fridge for up to a few weeks. Download the Onion Guide – see below. Here is a Corn Salad recipe that uses your red onion too. Other recipes to try: Vegan Lentil Soup, Grilled Summer Squash with Red Onion & Feta, or Green Beans and Caramelized Onions.
ORGANIC Sweet Corn – To prepare sweet corn, peel off husks and silk. Boil in water for 5 – 8 minutes and serve hot with plenty of good butter and salt. You can eat corn raw or cook it in the oven or grill with the husks on (usually after soaking them in water.) Shuck the cob by pulling the husks down the ear and snapping off the stem. The silks will fall off as you cook the corn. Rinse under cold water. If you see a worm in the tip, just cut out the damaged section — the rest of the cob is still edible! To cut the kernels off the cob, stand the cob upright on its base and run a sharp knife from the tip of the ear down to the base. Save those used cobs for making broth! You can store sweet corn in the fridge for a day or two but you should eat it soon for the best flavor. Need recipes? Here are 30 Sweet Corn Recipes. I love making Mexican Elote with sweet corn. Here is a Corn Salad recipe that uses your red onion too.
Parsley – Store as you would any herb; in a glass with some water on the counter. Keeps for several days. I love in Tabouleh Salad. Here is my Spring Tabouleh Recipe.
Summer Squash, Patty Pan – A special CSA variety of summer squash that will be familiar to previous members is called “Patty Pan.” This is a great one to stuff! Try using your patty pan squash to make Stuffed Zucchini, explore 20 more ideas for stuffed options, or make Sweet & Spicy Grilled Summer Squash.
Summer Squash/Zucchini – green summer squash is often called zucchini but there are many varieties of various green and yellow that are interchangeable in recipes. Try a simple sautee or stir fry. Use green or yellow squash in this Simple Sauteed Zucchini Squash Recipe.
Swiss Chard – Chard is in the chenopod family which includes beets and spinach. The stems come in a variety of vibrant colors or simply a whitish green. Both the leaves and the stalks are edible. When cooked, swiss chard is a very good source of vitamins A, C, K, iron, and potassium. Serving Suggestions: When picked very young, chard can be part of a green salad. But full-grown chard like in your box today has a very strong flavor and tough stems when eaten raw. Chard can be sliced and chopped and added to soups. After cooking for several minutes, it can also be added to rice and beans or omelets. Basically any way you would prepare spinach, you could substitute chard allowing for longer cooking time for the stems. Store in a loosely sealed plastic bag in the fridge for 3-5 days. Before using, wash well in cool water and separate the leaves from the stems.
Tomato, Cherry – Store on the counter; do not refrigerate. Snack or use in salad, frittata or pizza. If you have any left, try using them in Green Bean and Cherry Tomato Salad.
Tomato, Red – Keep tomatoes on the counter at room temperature. Tomatoes should not be refrigerated. Enjoy fresh in salads. Tomato and onion salad is a quick side dish for your favorite grilled meats.
Farm Food Highlights
FRUIT:
Blackberries – A special treat! You’ll probably want to eat these fresh and natural – they are so good! Also use to top yogurt, frosted cakes, cheesecakes, anything chocolate, etc.
Blueberries – are low-calorie berries packed with vitamins, minerals, and antioxidants, including vitamin C, vitamin K, and anthocyanins. They offer immune support, contribute to bone health, and provide antioxidant protection. Storage: Keep blueberries unwashed in a covered container or loosely closed plastic bag in the refrigerator. Avoid washing them until just before use to prevent moisture. Fresh blueberries can last up to a week when properly stored. Usage: Enjoy blueberries fresh as a snack or add them to cereals, yogurt, smoothies, salads, and desserts. They can be used in baking or incorporated into savory dishes. Frozen blueberries are a convenient option for year-round use.
Red Raspberries – are delicious berries that belong to the rose family. They are low in calories and fat, high in dietary fiber, and rich in vitamins C and K. Raspberries are also a good source of antioxidants, including anthocyanins, which contribute to their vibrant color and may have protective effects against chronic diseases. Storage: To maximize the shelf life, remove any moldy or damaged berries before storing. Place the unwashed raspberries in a shallow container lined with paper towels to absorb excess moisture. Store them in the refrigerator and consume within a few days for optimal freshness. It is best to wash raspberries just before eating to prevent them from becoming mushy.
This Vinegar Rinse is highly recommended for berries: mix one part vinegar with three parts water, then gently rinse the berries in the solution. Rinse them again with plain water and pat them dry before consuming or storing.
Yellow Peaches – a variety of peaches with a golden-yellow skin and a juicy, sweet flavor. They belong to the Rosaceae family and are closely related to nectarines. Yellow peaches are a good source of potassium, vitamin A and C, dietary fiber, and antioxidants like beta-carotene.
Storage: To store yellow peaches, keep them at room temperature until they reach the desired ripeness. Once ripe, you can store them in the refrigerator to slow down the ripening process and prolong their freshness. Place them in a plastic bag or container in the crisper drawer. Properly stored, yellow peaches can last for up to five days.
Usage: delicious when eaten fresh as a healthy snack, added to fruit salads, or used in desserts like pies, cobblers, or fruit tarts. Their sweet and delicate flavor makes them ideal for eating as-is or incorporating into smoothies, yogurt bowls, or fruit-based sauces. Yellow peaches can also be grilled or roasted to enhance their natural sweetness and served as a dessert or alongside savory dishes like salads or grilled meats.
BREAD:
Add a loaf of our sourdough bread or a sourdough baguette to your meal. Our olive rosemary flavor would be delicious with an Italian-inspired meal. Have you ever made garlic bread on the grill? Try grilled garlic bread with your next cookout or use it to make Greek Salad Garlic Bread.
CHEESE:
Italian cheeses work well in recipes with market box veggies like basil, eggplant, summer squash, and tomatoes. Caputo Brothers uses cultures and milk from local family farms to give their fresh mozzarella a delicious buttery tang and The Farmstead Table offers a creamy, nutty asiago cheese. Try one – or both – in some of the recipes below.
ORGANIC PANTRY RECOMMENDATIONS:
If you didn’t get these in your farm share this week, look for them next time.
MEAL SUGGESTIONS:
Summer squash, eggplant, tomatoes, basil, fresh greens, and herbs are beautiful and abundant at this time of year – and they work great together! These recipes can help you utilize several items from your market box. Serve as a meatless main or as a side with your favorite grilled or roasted meats.
Zucchini Salad with Tomato and Basil
Grilled Eggplant, Grape Tomato, and Feta Salad
Farmer’s Favorite Summer Skillet
Veggie E-Books
Download these collections of tips and recipes for each veggie. You’ll use these as a reference throughout the season.
Cabbage E-Book
Cucumbers E-Book
Eggplant E-Book
Herbs E-Book
Leeks E-Book
Patty Pan Squash E-Book
Summer Squash & Zucchini E-book
Sweet Corn E-Book
Tomatoes E-Book
Farm Events
This weekend!
I’m excited to introduce you to my friend and farm member, Cathy, who has 20 years of experience using doTERRA essential oils – even for serious conditions.
ALMOST FULL! RESERVE YOUR SPOT IN THE CLASS
Join our Free Class THIS SATURDAY for tips and remedies for your family.
CLICK HERE TO RESERVE YOUR SPOT IN THE CLASS
As Always…
We support your desire to have a good, healthy way of life and food on your table that supports that goal.
We’ll keep farming for you!
Reuben and Tessa DeMaster
Willow Haven Farm
