I’m going LIVE!

To share Willow Haven Farm with more people like you and to make it easier to disseminate the Wisdom of the Farm that you already know and love, I’m taking the plunge. Lord, have mercy!

But even more, let’s make this group a place to share our collective wisdom.

I’m not an expert. I can only pass on what has been given to me.

Traditional wisdom belongs to us all so let’s make sure it doesn’t get forgotten.

The “draft” group description attempts to capture this: A community for sharing insights into what makes a healthy lifestyle sustainable for the long term. Share what you’ve learned and pass on the knowledge and traditions that have been passed on to you. You don’t need to have a farm or even land to live a sustainable life. Farmer Reuben encourages everyone to GROW one thing or PRODUCE one thing – especially if you can share with someone else.

If you still do Facebook, click image to join me here:

And now…

Farm Food Highlights

FRUIT:

Apples, Gala – This popular apple variety is known for its sweet, mild flavor and crisp texture. Gala apples have thin skin that ranges from yellow to red with subtle striping. They are a good source of vitamin C, antioxidants, and dietary fiber, which supports digestion and heart health. Gala apples can be eaten fresh, sliced into salads, or used in baking, sauces, and smoothies. Stored in the refrigerator, they will stay fresh and crisp for several weeks.

Asian Pears – Also known as “apple pears,” these pears have a crisp apple-like texture but are juicier and less dense. They are rich in dietary fiber, vitamin C, and potassium. These versatile fruits can be enjoyed raw, added to salads, or used in desserts like tarts. Their firm texture holds up well in cooking, making them suitable for baking or sautéing. Store Asian pears at room temperature for a few days or refrigerate them in a perforated bag for up to two weeks, keeping them away from strong odors to preserve their fresh taste.

Pears, Reddy Robin – Reddy Robin pears have a striking red skin, sweet, juicy flesh, and a crisp texture. They are rich in dietary fiber, vitamin C, and antioxidants. Enjoy Reddy Robin pears fresh as a snack, sliced into salads, or paired with cheeses. They can also be baked, poached, or used in desserts. Store unripe pears at room temperature until they soften slightly, then refrigerate them to maintain freshness for up to a week.
*We were expecting Reddy Robin pears but received Asian pears instead. They’re very similar, but you might notice a slight difference.

Cantaloupe – Also known as muskmelon, cantaloupe is a refreshing fruit with sweet, juicy orange flesh and a netted rind. It is low in calories and rich in water, making it hydrating, and is an excellent source of vitamins A and C, potassium, folate, and antioxidants like beta-carotene. Usage: Cantaloupe can be eaten fresh, added to fruit salads and smoothies, paired with prosciutto, or blended into chilled soups and juices. Storage: Store uncut cantaloupes at room temperature until ripe, then refrigerate for up to a week. Cut pieces should be wrapped or placed in an airtight container in the refrigerator and used within 3–4 days. Avoid freezing to maintain texture.

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.

BAKERY: Scones are a delicious breakfast (or anytime) treat! Choose from several varieties made by Vince right here on the farm.

BREAD: If you’re grilling up some burgers, make sure you add our brioche buns to your market box this week.

MEAT: Planning your Labor Day cookout?  Willow Haven grass-fed beef steaks are the perfect menu item. (And don’t forget to pick up some organic Steak and Chop Grilling Rub!)

SEAFOOD: For the seafood lovers at your cookout, we have individual sockeye salmon portions from Wild for Salmon.

PANTRY RECOMMENDATIONS: 

If you’re turning your market box veggies into homemade salsa with this Fresh Salsa Formula, you’ll need tortilla chips. We have them! Choose from Late July chia & quinoa, sea salt, or sea salt & lime varieties. They also pair nicely with handcrafted organic salsas from Kitchen Garden Farm.

Don’t forget we have vinaigrettes, ketchup, Worcestershire sauce, hot sauce, ferments, and more available to help you with your cookout needs. (Think marinades, salad dressings, glazes, burger toppings, etc.) Be sure to visit our condiments, jarred goods, and ferments pages on Harvie.

Check out our dried pasta selection – we have several new varieties, including gluten-free options! (Look for pasta meal ideas coming soon!)

MEAL SUGGESTIONS:

Need cookout side dishes?

Add one of more of these side salads to your menu: Corn Salad, Bavarian Potato Salad, New Waldorf Salad, Green Bean Salad with Red Onion and Tomato, Green Bean and Cherry Tomato Salad, Cucumber and Red Pepper Salad.

Make Mexican Elote or Grilled Corn on the Cob to highlight the seasonal flavor of organic sweet corn.

Grilled onions can be served as a side on their own or used as a burger topping or garnish. (Try them glazed with honey mustard!) Or learn How to Grill Leeks and Why You Should.

Also check out this post for more ideas: 32 Cookout Sides for Your Next Summer Gathering. Many of the recipes listed use veggies that are available in your market box!

For a quick and healthy breakfast, serve our homemade preserves stirred into Greek yogurt or with your favorite scones.

Nothing says summer like a grilled burger.  Ground beef, ground pork, and ground turkey are all available to add to your market box so you can shape your favorite burgers. We also have already-shaped Willow Haven Farm grass-fed beef patties and several varieties of Wild for Salmon’s salmon burgers.

For a meatless meal or side, try any of these: Basic Roasted Eggplant with 3 Salad Ideas. (Tip: Keep the kitchen cool and grill your eggplant instead of roasting.)

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:  Winter Squash. Farmer Reuben says Spaghetti Squash are coming next week! 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: eggplant, microgreens, sweet corn, tomatoes, nectarines, peaches (when ripe)

Lasts longest: apples, 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

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.

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.

Carrots, Rainbow – Rainbow carrots are a colorful variety of carrots that come in shades of orange, yellow, purple, red, and white. Each color provides unique nutrients and antioxidants: orange carrots are high in beta-carotene, yellow carrots contain lutein, purple carrots offer anthocyanins, red carrots have lycopene, and white carrots provide fiber. These vibrant carrots are rich in vitamins A and K, potassium, and fiber. They aid in supporting eye health, digestion, and overall wellness. Enjoy your rainbow carrots raw, roasted, steamed, or added to soups and salads for a burst of color and flavor. Store them in a perforated plastic bag in the refrigerator. They can stay fresh for up to two weeks.

Cilantro – Cilantro, also known as coriander leaves, is a bright green herb with a distinct, fresh, citrusy flavor. It is widely used in various cuisines, including Mexican, Indian, and Thai, to add fresh flavor to salsas, curries, salads, and garnishes.  Store as you would any herb, in a glass with some water on the counter.  Keeps for several days. For longer storage, cilantro can be chopped and frozen in airtight containers or as ice cubes.

Cucumbers, Slicing – Their mild, slightly sweet flavor and high water content make cucumbers an excellent hydrating snack. They are low in calories and provide essential nutrients like vitamins K and C, potassium, and antioxidants, which support bone health, improve hydration, and reduce inflammation. Cucumbers can be eaten raw in salads, sandwiches, and salsas, or pickled for longer storage. They are also used in smoothies and infused water. Store cucumbers in a perforated bag in the crisper drawer of the refrigerator. They can stay fresh for up to a week. For best results, keep them away from ethylene-producing fruits like bananas and tomatoes, which can cause cucumbers to spoil faster.

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, 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.

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, Oyster – These can be sautéed, grilled, roasted, or added to soups, stews, and stir-fries. Use in pasta dishes, risotto, or as a topping for pizzas. Store in a paper bag in the refrigerator to maintain freshness for up to a week.

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 – A versatile herb with a fresh, slightly peppery flavor and bright green leaves, parsley is used as both a garnish and a key ingredient in various dishes. Parsley is commonly used in Mediterranean and Middle Eastern cuisines, adding flavor to salads, soups, sauces, and marinades. Store as you would any herb; in a glass with some water on the counter. Keeps for several days. For longer storage, parsley can be chopped and frozen in airtight containers or ice cube trays. I love in Tabouleh Salad. Here is my Spring Tabouleh Recipe.

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 and 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, that contribute to their vibrant colors and potential health benefits.

From L to R: Hungarian wax, jalapeño, cayenne, and sweet colored bell peppers.

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.

IMPORTANT: USE GLOVES! Be cautious when handling hot peppers (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.

Peppers, Cayenne – Cayenne peppers are long, thin, and vibrant red chili peppers known for their intense heat and spicy flavor. Rich in vitamin C, vitamin A, and capsaicin (which provides the heat), cayenne peppers are commonly used to add spice to dishes. Usage: They can be used fresh, dried, or ground into cayenne powder for seasoning everything from sauces and soups to meat and vegetable dishes. Special Storage: Dry cayenne peppers to preserve for longer periods. Ground cayenne pepper should be kept in an airtight container in a cool, dark place to maintain its potency.
Heat Index: Cayenne peppers typically range from 30,000 to 50,000 Scoville Heat Units (SHU) on the Scoville scale. This puts them in the mid-range of hot peppers, significantly spicier than jalapeños (2,500-8,000 SHU) but milder than habaneros (100,000-350,000 SHU).

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, Hungarian Hot Wax – Also known as hot wax peppers or hot banana peppers, these are elongated chili peppers originating from Hungary. They have a mildly spicy flavor, ranging from mild to moderately hot, making them versatile for both raw and cooked applications. They are commonly used in cooking and pickling due to their versatility and unique taste. Nutritionally, Hungarian wax peppers are rich in vitamins A and C, and have added health benefits from the compound capsaicin.
Usage: Hungarian wax peppers can be used raw in salads, sandwiches, or as a zesty garnish for tacos and burgers. For cooking, try sautéing, grilling, roasting, or stuffing them with fillings like cheese, rice, or seasoned meats. Incorporate these peppers into sauces, soups, stews, or stir-fries for added depth and heat to your dishes. Consider pickling any excess peppers for prolonged enjoyment of their tangy flavor.
Heat Index: Hungarian hot wax peppers typically range from 5,000 to 15,000 Scoville Heat Units (SHU) on the Scoville scale. This places them in the mild to moderate heat range, similar to but slightly hotter than jalapeños. Despite their name, these peppers are often milder than expected and can vary from mild to moderately hot, depending on their ripeness and individual variation. Pale yellow peppers tend to be milder, while fully ripe red peppers may have more significant heat. Taste a small piece before use to gauge spiciness and adjust according to your preference.

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.

Peppers, Sweet Colored – Sweet colored peppers, also known as bell peppers, come in vibrant colors like red, yellow, and orange. The red variety is the ripest and sweetest. They are rich in vitamins A and C, antioxidants, and dietary fiber, making them a nutritious addition to meals.
Usage: These peppers are versatile and can be eaten raw in salads, sliced for dips, or cooked in a variety of dishes, from stir-fries to stuffed peppers.

Potatoes, Yellow – Also known as Yukon Gold or gold potatoes, yellow 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 alow 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.

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.

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.

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
Herbs E-Book
Leeks E-Book
Bell Peppers E-Book
Potatoes E-Book
Sweet Corn E-Book
Tomatoes E-Book

Farm Events

You’re coming to the On the Farm Homesteading Conference, September 7!
Workshops are now Listed Here.

 

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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