I made Eggplant & Tomato Curry last night from my curry recipe book. Then I added cubed zucchini. It was a very flavorful way to use up lots of vegetables. We served over long cooked brown rice with green beans for a side. It even used coconut milk featured in other recipes this week. Find the adapted recipe here.

To learn about your food and what it takes to get it to you follow me out to the field to hear for yourself how Reuben’s seed buying decision last winter is causing confusion in the Market Box.

Thanks for letting us be your year round farmers! We can’t do this without you.

Farm Food Highlights

FRUIT:

Nectarines – A fuzz-free cousin of peaches that can be enjoyed using the same techniques. Store ripe nectarines on the counter in a cool, dry place for a few days, but avoid keeping them too long as they become mushy when overripe. To extend their freshness, place ripe nectarines in the fridge, though they taste best at room temperature. Keep sliced nectarines in a sealed container in the fridge, or freeze them in freezer bags or ice-proof containers for later use in baked goods or smoothies.

Peaches, Yellow – A variety of peaches with golden-yellow skin and a juicy, sweet flavor. They are closely related to nectarines. Peaches are rich in potassium, vitamins A and C, dietary fiber, and antioxidants like beta-carotene. Enjoy them fresh as a snack, in fruit salads, or in desserts like pies, cobblers, and tarts. Their sweet flavor is perfect for smoothies, yogurt bowls, and fruit sauces, and they can also be grilled or roasted for desserts or savory dishes like salads and as a complement for grilled meats. To store yellow peaches, keep them at room temperature until ripe, then refrigerate them in a plastic bag or container in the crisper drawer to prolong freshness. Properly stored, yellow peaches can last for up to five days.

Plums – Plums are rich in vitamins A and C, potassium, and dietary fiber. They provide antioxidants like anthocyanins, which help reduce inflammation and protect against chronic diseases. Plums are low in calories and have a low glycemic index, making them a healthy choice for digestion, heart health, and management of blood sugar levels. Usage: Plums can be eaten fresh for a nutritious and refreshing snack, added to salads, or used in desserts like tarts, pies, and jams. They can also be stewed or roasted to bring out their natural sweetness. Storage: Leave unripe plums at room temperature to ripen. Store ripe plums in the refrigerator for up to a week. For longer storage, they can be pitted, sliced, and frozen.

Plums, Yellow – Small, round fruits with smooth, golden-yellow skin and juicy, sweet-tart flesh. Yellow plums are great for recipes when you don’t want anything to turn red!

Plums, Purple – Small to medium-sized fruits with deep purple skin and juicy, sweet-tart flesh that ranges in color from yellow to reddish-purple. They can be dried to make prunes or cooked into sauces and compotes.

Refer to this post on storage info for your stone fruits: How long do fresh peaches and plums keep?

Watermelon, Red – Watermelon is a popular summer fruit known for its sweet, juicy, and refreshing flesh, ranging from pink to deep red. It is low in calories and has high water content, making it an excellent hydrating snack. Watermelon is a good source of vitamins A and C, and antioxidants like lycopene. Usage: Watermelon is commonly eaten fresh, sliced into wedges, or cubed for fruit salads. Watermelon can also be blended into smoothies, juices, or frozen treats like sorbets. Storage: For optimal freshness, store whole watermelons at room temperature and refrigerate cut pieces in an airtight container for up to 3–4 days.

BREAD: Don’t forget to add homemade NY-style bagels or delicious scones to your market box. Both are made by Vince right here on the farm. Serve as a quick breakfast option with butter, chèvre, or even ricotta cheese and some fruit on the side.

DAIRY: Farm-fresh eggs are so delicious and full of nutrition. Use your zucchini, cheese, onion, basil, butter, and (of course) eggs in this Cheesy Zucchini Crusted Quiche. Nearly everything you need for this recipe can be included in your market box.

CHEESE: The tangy flavor of goat cheese can highlight the flavor of your stone fruits. The sharp, pungent flavor of blue cheese pairs particularly well with plums. Try Cherub Rock, Plain Jane Doe, or Tangled Up in Blue varieties from Haven Farmstead Table in a salad with pecans or walnuts and a light vinaigrette dressing. These cheeses would also work well in the grilled eggplant salad in the meal suggestions below.

PANTRY RECOMMENDATIONS: 

Some of the recipes in my post this week include coconut milk or coconut oil in the ingredients list.

We have both available for you! We also have coconut flakes which are great for adding flavor and texture to your baking recipes or your morning yogurt, cereal, or granola. And toasted coconut flakes are a delicious snack – try them on ice cream!

Add dried beans and tortillas to your market box to make the burrito recipe below.

If you didn’t get these in your farm share this week, look for them next time.

MEAL SUGGESTIONS: 

Take advantage of the delicious stone fruits in your market box. Learn this easy-to-memorize formula for How to Make Any Fruit Crisp or Crumble in four simple steps. You can even make your fruit crisps/crumbles on the grill. Give it a try!

Use your eggplant, tomatoes, garlic, and lemon basil for this Grilled Eggplant, Grape Tomato, and Feta Salad. Serve as a side for Grilled Pork Chops with Basil-Garlic Rub. If you have leftovers, add greens for a lunch salad. Bonus: grilling keeps the kitchen cool!

Simple Thai Basil Coconut Chicken is a quick one-pan dinner option. It’s even simpler if you have leftover cooked chicken to use.

Looking for new ways to use mushrooms in the summer? This post has a collection of cool mushroom recipes to help you beat the summer heat.

Stuffed Zucchini Boats is a super-flexible recipe to help use your zucchini or summer squash and various items from your market box. 

Use market box veggies and your favorite cooked beans to make Zucchini, Greens & Beans Burritos with Homemade Tortillas.

It’s salsa season! Use our Formula for Fresh Salsa and have fresh, homemade salsa ready in minutes. Salsa isn’t just for tortilla chips. Use it for the burrito recipe (above) and see this post to get more ideas for using your salsa.

Keep this Summer Garden Ratatouille recipe on hand to enjoy the delicious combination of eggplant, summer squash/zucchini, tomato, and even peppers!

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. Use our A to Z Vegetable Guide to help use and store your veggies. 

Tessa’s Tips

Coming Soon:  Apples, Winter Squash. 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, eggplant, microgreens, sweet corn, tomatoes, nectarines, peaches, and plums (when ripe)

Lasts longest: beetroots, cabbage, garlic, onions, potatoes

Finished for the season: asparagus, garlic scapes, rhubarb, scallions, snap peas

Done for now but will return: arugula, broccoli, bok choy, radish, Napa cabbage, collards, kale, kohlrabi

Basil, Lemon – Lemon basil is commonly used in Southeast Asian and Mediterranean cuisines, adding a fresh, zesty twist to dishes like salads, marinades, seafood, and soups. It can also be used in herbal teas, desserts, and infused oils. Store as with all herbs. Basil doesn’t like being in a bag in the fridge for very long. 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.

Beans, Green or Yellow – Green beans are not always green. There are yellow and even purple beans! Like all vegetables, green/yellow beans are a nutrition powerhouse. They are a particularly good source of dietary fiber, folate, and vitamins A, C, and K. Beans should be stored in a loosely sealed plastic bag for about a week in the crisper drawer. The yellow beans taste the same as the green and are not “wax” beans.

Beans can be used in a variety of dishes. They can be steamed, boiled, sautéed, or roasted and make a great addition to salads, casseroles, and stir-fries. They can also be pickled or blanched and served as a side dish. They pair well with garlic, lemon, herbs, and olive oil. String beans are great with pesto. Use it in this Bean and Potato Salad with Basil Oil. Roasting them is delicious too! Pair green (or yellow) beans with your tomatoes to make this Green Bean Salad with Red Onion and Tomato recipe. See this post for Freezing Fresh Beans.

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. Beets and Caramelized Onions with Feta makes a great side dish, or serve over greens for a salad course. Looking for some new ways to prepare beets? This post will show you 25 Beet Recipes including beet hummus, a summery borscht, and even a beautifully colored pasta primavera.

Cabbage, Deadon – Deadon cabbage is a variety of savoy cabbage known for its stunning appearance. It has large, flattened heads with crinkled outer leaves that transition from green to slate blue to a reddish-purple hue as the weather cools. Inside you’ll find a firm, light green interior. This cabbage is prized for its deliciously sweet, mild flavor and tender texture. Deadon cabbage is low in calories and packed with vitamins C and K, fiber, and antioxidants. Storage: Store in the refrigerator, loosely wrapped in plastic or a perforated bag, where it can stay fresh for up to two weeks. Usage: Deadon cabbage is versatile in the kitchen and can be used in salads, stir-fries, soups, and as a wrap for fillings. Its sweet flavor intensifies when cooked, making it ideal for roasting, braising, or sautéing.

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. This blog post will help as well:  Ten Strategies For Dealing With An Abundance Of Cucumbers. 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.

Eggplant, mixed varieties – 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.  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.

Eggplant, Japanese – Slender varieties of many color variations of purple and white. Lends well to sliced circles.

Eggplant, Purple Globe – Italian globe variety lends itself to stuffing, slicing, cubing, and roasting.

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 Bulb – 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.

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.

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, and soups, or use 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, Sweet Yellow – Sweet yellow onions are known for their mild, sweet flavor and yellowish-brown skin. Their high sugar content makes them ideal for caramelizing and cooking, as they become sweeter when cooked. Pair them with green (or yellow) beans to make Green Beans and Caramelized Onions. They are a good source of vitamin C, fiber, and antioxidants like quercetin, which has anti-inflammatory and immune-boosting properties. Usage: Sweet yellow onions are versatile in the kitchen and can be used raw in salads and sandwiches or cooked in soups, stews, and casseroles. They are especially popular in dishes that require a subtle onion flavor without overwhelming heat, such as French onion soup and onion rings. Storage: Store in a cool, dry, and well-ventilated area away from direct sunlight for up to a month. Avoid refrigerating them, as this can cause them to spoil faster.

Parsley – Store as you would any herb; in a glass with some water on the counter.  Keeps for several days.

Peppers – A popular and versatile vegetable that comes in various colors, including green, red, yellow, orange, and even purple. They belong to the nightshade family and have a mildly sweet flavor with a crisp texture. Peppers are low in calories and fat but rich in vitamins and minerals. They are particularly high in vitamin C, providing more than 100% of the recommended daily intake per serving. Peppers also contain vitamin A, vitamin B6, dietary fiber, and antioxidants, such as carotenoids and flavonoids, which contribute to their vibrant colors and potential health benefits.

Storage for all peppers: Keep them dry and refrigerated in a perforated plastic bag for up to one to two weeks. Avoid storing them with fruits or vegetables that emit ethylene gas, as this can cause them to spoil faster.

Peppers, Green Bell – Green peppers pack the most nutritious punch when eaten raw. Try on salads, sandwiches, or with a favorite dip. Cooked, green pepper can be used in soups, chili, casseroles, egg dishes, or stir-fries. Can be sliced, diced and frozen for later cooked dishes. Usage: Peppers can be used raw in salads or as a crunchy snack, and they are excellent for stir-fries, sautés, soups, stuffed dishes, or grilled kebabs, adding flavor and nutrition to various meals. Their different colors can also add an appealing visual touch to your dishes. Try Black Bean & Corn Salad, or Stuffed Tomatoes or Peppers.

Peppers, Jalapeño – A popular variety of chili peppers with a distinctive bright green or red color when fully ripe. They are low in calories and fat and provide vitamins A and C, potassium, and dietary fiber. They also contain capsaicin, the compound responsible for their spiciness, which is known for its potential health benefits, such as pain relief and metabolism-boosting properties. Usage: Jalapeño peppers are commonly used raw in salsas and guacamole and as a topping for tacos, nachos, pizza, and other dishes. When cooked, jalapeños add a bold kick to soups, stews, sauces, and stir-fries. They can also be roasted, stuffed, or incorporated into marinades for meats and vegetables, offering a depth of flavor and heat.

Heat Index: Jalapeño peppers are known for their moderate to high heat level, typically ranging from 2,500 to 8,000 Scoville Heat Units (SHU). The level of spiciness can vary depending on factors such as ripeness and the specific pepper’s genetics. IMPORTANT: USE GLOVES! Be cautious when handling jalapeños (at least if you are handling more than a few at a time or are sensitive), as their seeds and membranes contain the most capsaicin and can intensify the heat. Remove these parts if you prefer a milder flavor or keep them for a spicier kick.

Potatoes, Yellow – Yellow potatoes, also known as Yukon Gold or gold potatoes, have smooth, thin, yellowish skin and a creamy, buttery-flavored flesh. They are slightly waxy, making them versatile in cooking. Yellow potatoes are a good source of vitamin C, potassium, and fiber while being low in calories and fat. Their creamy texture makes them ideal for mashing, roasting, grilling, and boiling. They are also excellent in gratins and salads due to their ability to hold shape during cooking. Store yellow potatoes in a cool, dark, and well-ventilated place for several weeks, avoiding refrigeration as it can alter their texture and flavor.

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. Check out my blog post for 10 Exit Strategies for Summer Squash Overload. Use zucchini (or summer squash) in your baking. Mock Apple Cobbler is so delicious no one will ever know it’s zucchini unless you tell them! Zucchini Brownies are a fun way to sneak in some veggies and the zucchini makes them super moist. Love zucchini bread? Give this Lemony Summer Squash Bread a try, too! 

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. Try a fresh Corn Salsa with your favorite tortilla chips.

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. Baked Swiss Chard Stems is one of our family favorites. 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.

Tomatoes, Cherry – Store on the counter; do not refrigerate. Snack or use in salad, frittata or pizza. Whip up this Pasta with Cherry Tomatoes in just 15 minutes for a summery weeknight meal. Make your tomatoes the star of the show in a classic Tomato Bruschetta. (See below for a meal idea!)

Tomatoes, Medium – This size of tomato is about the size of a golf ball. Use it like a large cherry tomato.

Tomatoes, Red – Keep tomatoes stem side down on the counter at room temperature. Tomatoes should not be refrigerated. Cold temperatures can affect their texture and flavor. Use within a week. Tomatoes are high ethylene producers, which means they will cause other produce to ripen or spoil quickly if placed nearby. So be careful what you store next to tomatoes. Use a very sharp, serrated knife to cut them. Enjoy fresh in salads or experiment with some of these recipe suggestions. Try Fresh Tomato Soup, with Variations. These Simple and Reliable Tomato Recipes include Fresh Pasta Sauce, Gazpacho, and Caprese Salad. Check out these 50 Fresh Tomato Recipes to make the most of the summer bounty.

Veggie E-Books

Download these collections of tips and recipes for each veggie. You’ll use these as a reference throughout the season.

Eggplant E-Book
Leeks E-Book
Bell Peppers E-Book
String Beans E-Book
Potatoes E-Book
Sweet Corn E-Book
Tomatoes E-Book

Farm Events

Round Table Discussion with Dr. Carrie Chapp.

Friday, August 16 – our next Pizza Night.

Did you make a connection or nod your head during Dr. Chapp’s talk on June 29? Or perhaps you missed it. This is the best way to get caught up! Let’s talk and dive deeper into what this local community-building movement truly needs and really means. Dr. Chapp will facilitate our discussion. 

We’ve become enslaved to impersonal corporations that don’t care about us because WE don’t care about people.” – Dr. Carmina Chapp

Rescheduled from August 9. Read here for more info.

Pizza night details below.

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Our 2nd Annual Homesteading Conference is September 7.
Save the Date.

 

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Brick Oven Pizza Night

Join us every Friday night from 5:00-9:00 P.M.

Relax and enjoy the farm-to-table flavors

of Massimiliano’s Homestead’s hand-crafted pizza.

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