The other half? They pick them out—some even complain!

So when I planned a visit to a local mushroom farm, I thought it would be a fun and educational experience for my farm boys. I was wrong. They missed out on the best part!

You see, those who avoid mushrooms are skipping out on some of the most flavorful, versatile, and nutrient-dense foods around. And the health benefits? Incredible! But for my boys, it wasn’t the taste that drove them away—it was the smell.

The mushroom growing room has a very… distinct aroma. A mix of sawdust and spores that fills the air. For those who love mushrooms, it’s the scent of something earthy and full of life. For my little skeptics? It was enough to keep them at the door.

Sadly, that small farm didn’t survive the challenges of Covid, but our trusted partner, Primordia Mushroom Farm, is still going strong—bringing us the best gourmet mushrooms around. They’re dedicated to growing incredible, nutrient-packed mushrooms for our local community, and I hope you’ll fall in love with them even more after watching this video.

Come along on our mushroom farm visit below!

Then, grab the Mushroom & Goat Cheese Salad recipe—and don’t forget to shop for your mushrooms, fresh greens, and goat cheese so you can enjoy this dish and many more farm-fresh meals this week!

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Try this Arugula, Mushroom, Walnut & Goat Cheese Salad—fresh, flavorful, and so easy to make! Click here for the recipe!

MEAL IDEAS FOR YOUR LOCAL ORGANIC FOOD THIS WEEK:

Many of these recipes include produce or other items you may have received in your market box. You may also see ingredients you can purchase at the WHF General Store. Experiment and see what you can use to create your meal plan!

Pro tip: Always check your recipes to see what you have and what you need to purchase. Takes a few extra minutes in planning, but it beats finding out at the last minute that you’re missing ingredients!

FEATURED: Mushrooms, Greens, and Chèvre

As we reach the period between the winter and spring vegetable seasons, mushrooms are a great strategy for keeping your meals interesting. Now is the perfect time to try the artisan mushroom sampler. For even more ways to use mushrooms check out the links in the mushroom section of this blog post!

Appetizers:

• Milk, cream, goat cheese, and chives are all you need to make this 15-minute Goat Cheese Mousse Appetizer.
• This Goat Cheese Appetizer with Honey, Fig, and Pistachios takes only five minutes and doesn’t even need a recipe!

Breakfast:

• Add goat cheese to your scrambled eggs, either crumbled on top or mixed right in.
• Spread chevre on toasted sourdough bread and top with your favorite jam or honey for a quick and simple breakfast.
• Try tomato and goat cheese breakfast toasts if you prefer something a little more savory.

Lunch:

• Make a roasted vegetable and mushroom sandwich. Spread chevre on toasted sourdough bread with fresh ground black pepper. Add pesto, avocado, or your favorite greens.
• Try a grilled goat cheese sandwich with either pesto or jam for a lunchtime twist.

Main Dish Meals:

• For these still-chilly March evenings, creamy Goat Cheese Pasta with Spinach and Roasted Mushrooms is delicious comfort food without feeling too heavy.
  • Tip: Use tangy goat cheese in pasta recipes for indulgent taste without heavy cream or butter.
• Arugula and Goat Cheese Pasta Salad takes 15 minutes and makes a great lunch! Or serve with rustic Hungarian Mushroom Soup for a bit of warmth to your meal.
  • Tip: A mix of mushrooms works best for this one. The artisan mushroom sampler from Primordia Farms would be perfect!
• Fettuccine with Mushrooms, Tarragon, and Goat Cheese Sauce is so easy you don’t even have to cook the sauce!
• Make this Mushroom and Spinach Frittata with Goat Cheese for an easy weeknight dinner. Serve with a side salad or other vegetable side dishes. For a heartier meal, serve with some WHF sausage or another protein you love.
  • Tip: Customize by swapping out either of the vegetables or the goat cheese for whatever you have on hand.
  • Pro Tip: This frittata works just as well for brunch when served with a side of fruit and some warm sourdough bread.
• Looking for a meatier dinner option that uses mushrooms? Beef Stroganoff uses mushrooms or try this Easy Stir-Fried Beef with Mushrooms and Butter. The combination of butter and soy sauce creates a creamy sauce that brings out the richness of the meat.
  • Tip: Mushroom Stroganoff is also delicious!

Salads:

• When you want salad but still need something warm this Warm Mushroom and Spinach Salad is the answer. Serve sautéed red onions and mushrooms on fresh green spinach (or use arugula) and top with creamy chèvre. The result is a fantastic mix of temperatures and textures.
  • Tip: Use your favorite variety of Kirchenberg Farms chèvre.
• Warm Goat Cheese Salad with a Spicy Dressing is both sweet and savory. It’s easy and can be adapted any way you like. A great option for when you run out of dinner ideas any time of year.
• Try these arugula salad ideas:
  • Arugula, Avocado, and Radish Salad with Poached Egg
  • Arugula Salad with Aged Goat Cheese and Walnuts
  • Arugula Salad with Lemon and Pine Nuts

Dessert!:

• Goat Cheese Cake with Mixed Berries is a fun, slightly savory twist on traditional cheesecake.
• Dark Chocolate Goat Cheese Brownies with Honey are super easy and so delicious.
  • Tip: Milk chocolate works too!
• Goat Cheese Mousse with Roasted Blueberries takes just 20 minutes to make.
  • Tip: Adapt this recipe based on the seasons and the fruits you have available. Be creative and have fun!

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BREAD:

• Add a loaf (or two) of farm-baked sourdough bread to your market box to make appetizers, sandwiches, and toasts this week.

DAIRY:

• Pick up some plain or flavored chèvre from our friends at Kirchenberg Farms for the recipe ideas above.
• Make sure you have plenty of butter, raw milk, and eggs for your baking plans.

MEAT:

• Flank steak is perfect for the beef and mushroom stir fry recipe.
• Make sure you have pasture-raised ground beef if you plan on making stroganoff.

PANTRY RECOMMENDATIONS:

• Pasta! We have a great selection of pasta and noodles for your recipe needs. And it never hurts to have an extra box or bag on hand for last-minute meals.
• Look through our selection of oils and vinegars for making your salad dressings or choose from Christina Maser bottled vinaigrettes.
• Check out our jam and preserve options for your recipes. The fig and honey conserve from Tait Farm looks perfect for the goat cheese appetizer.

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FRUIT:

Storage for all apple varieties:

Keep unwashed apples in a plastic bag in the refrigerator’s crisper drawer, where they can stay fresh for up to two weeks.

Apples, Golden Delicious – Golden Delicious apples are a versatile variety with a sweet, mellow flavor and a crisp yet tender texture. They are high in fiber, vitamin C, and antioxidants, which support digestion, immune health, and skin health. These apples retain their shape and flavor, making them excellent for eating fresh, baking pies, making sauces, or adding to salads.

Apples, Pink Lady – Pink Lady apples are a crisp, juicy apple variety with a balanced sweet-tart flavor and a vibrant pinkish-red skin. They are high in fiber, vitamin C, and antioxidants, promoting heart health, immune support, and skin health. Pink Lady apples hold their shape well so they are great for snacking, adding to salads, or baking.

Grapefruit – Grapefruit is a citrus fruit known for its juicy, tangy-sweet flavor with a slight bitterness. It is rich in vitamin C, fiber, and antioxidants like lycopene, promoting immune health, heart health, and skin health. Grapefruit can be eaten fresh, added to salads, or juiced for a refreshing drink. Store whole grapefruit at room temperature for up to a week or in the refrigerator for up to three weeks.

Lemon – Lemons are tangy citrus fruits packed with vitamin C, antioxidants, and citric acid, which aid digestion, boost immunity, and enhance skin health. They are commonly used to add flavor to beverages, marinades, dressings, and desserts or as a natural cleaning agent. Store lemons at room temperature if using them soon or refrigerate them in a perforated bag to extend their shelf life up to 3-4 weeks.

Orange, Mandarin – These small, sweet citrus fruits have a thin, easy-to-peel skin. They are high in vitamin C, fiber, and flavonoids, supporting immune function, digestion, and heart health. Mandarins are perfect for snacking, adding to desserts, or tossing into salads. Store them at room temperature for a few days or refrigerate to extend freshness for up to two weeks.

Orange, Navel – Navel oranges are sweet, seedless, and easy to peel, making them an excellent snack or addition to salads and desserts. They are high in vitamin C, fiber, and antioxidants, which promote immune health and support heart health. Store navel oranges at room temperature for up to a week or refrigerate them in a mesh bag for up to three weeks to maintain freshness. Wash before peeling or slicing.

Mango – This tropical fruit is known for its juicy, sweet, and slightly tangy flavor. It’s rich in vitamin C, vitamin A, and fiber, supporting immune health, vision, and digestion. Mangoes can be eaten fresh, blended into smoothies, added to salsas, or used in desserts. Store unripe mangoes at room temperature until they soften, then refrigerate ripe ones for up to a week.

Fun Fact: Mangoes belong to the same plant family as cashews and pistachios!

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

What to use first: pears, greens, mushrooms

Longest Storage: apples, beets, carrots, Jerusalem artichokes, potatoes

Pro-tip: Look at the items in your market box right away and decide how you will use them in your meal planning for the week. Freeze any veggies you know you won’t be able to eat in the week.

Arugula –  This leafy green has a peppery, slightly bitter flavor and is commonly used in salads, sandwiches, and as a garnish. It is low in calories and packed with vitamins A, C, and K, as well as folate and antioxidants, which support eye health, immune function, and bone strength. Arugula can be eaten fresh or lightly wilted in pasta dishes and pizzas. Some prefer to eat it tossed with other fresh greens or lettuce so that the spicy taste is not as strong. Putting it on a sandwich is another delicious way to enjoy its distinct flavor.  Store wrapped in a paper towel inside a loosely sealed plastic bag in the refrigerator crisper drawer. Properly stored, arugula can stay fresh for up to 3-5 days. For best quality, use arugula soon after purchasing.

Arugula isn’t just for salad. Here are 29 Ways to Eat Arugula including pasta dishes, pizza, sandwiches, and more.

 Beet, Golden – Golden beets are a vibrant yellow-orange variety of beetroot with a mild, sweet flavor that is less earthy than red beets. They are packed with fiber, potassium, manganese, vitamin C, and antioxidants, contributing to heart health, digestion, and immune support. Their bright color makes them a visually appealing and nutritious addition to meals, and they don’t stain like their red counterparts. They can be roasted, steamed, or boiled for salads and side dishes, blended into soups, or shredded raw for slaws. Store unwashed beets in the fridge, ideally in a plastic bag or container for up to two weeks. Separate the greens (if attached) and store in a sealed container or bag. Use within a few days.

Beet, Red – Red beets are root vegetables known for their earthy flavor and vibrant red-purple color. They are rich in nutrients like folate, manganese, potassium, dietary fiber, and antioxidants such as betalains, which help reduce inflammation and support heart health. Both the roots and greens are edible, with the greens offering additional nutrients like vitamins A and C. Beets can be eaten raw in salads, roasted, boiled, or blended into smoothies and soups. Store beet greens separately from the root, wrapped in a damp cloth or in a plastic bag in the fridge. Use within a few days – they don’t keep long. Beetroots can be stored in a plastic bag in the fridge’s crisper drawer for up to two weeks. To freeze beets for longer storage, slice or chop them, spread on a cookie sheet to flash freeze, then transfer to freezer bags where they can be stored for up to a year.

Carrot – Carrots are a versatile and popular root vegetable, known for their sweet, crunchy texture and vibrant orange color, though they can also be found in purple, yellow, and red varieties. They are rich in beta-carotene, which the body converts to vitamin A, essential for good vision and immune health. Carrots are a good source of dietary fiber, potassium, and antioxidants. Enjoy them raw, cooked, roasted, or juiced. They can be used in salads, soups, stews, and side dishes. For optimal storage, store carrots unwashed in the fridge, preferably in a plastic bag or container to maintain moisture, where they can last for several weeks. If the greens are attached, cut them off to prevent the carrots from becoming limp. Stored properly, they should last around 1-2 weeks.

Carrot, Rainbow – In addition to the nutritional benefits above, rainbow carrots stand out from standard orange carrots with their vibrant colors—purple, yellow, red, and white—each offering unique nutritional benefits and distinct flavors. Purple carrots contain anthocyanins, powerful antioxidants linked to anti-inflammatory and heart-health benefits, with a slightly earthy, spicy taste. Yellow carrots are rich in lutein, which promotes eye health by protecting against macular degeneration and cataracts, and they have a mild, subtly sweet flavor. Red carrots contain lycopene, a potent antioxidant that supports heart health, reduces the risk of certain cancers, and helps protect skin from UV damage, with a richer, sweeter taste.

These colorful carrots are perfect for adding visual appeal to dishes and enhancing the taste profile, whether roasted to bring out their natural sweetness, or sliced raw for salads. Their distinct flavors can also add depth to juices and smoothies. The diverse hues, flavors, and nutrients of rainbow carrots make them perfect for garnishes or serving as part of a vegetable medley. Store rainbow carrots the same way you would store standard orange carrots.

Celery – Celery is a crunchy, low-calorie vegetable known for its mild, slightly salty flavor. It is rich in vitamins K and C, folate, potassium, and fiber, supporting bone health, digestion, and hydration. Celery is often eaten raw as a snack, added to salads, or used as a base in soups, stews, and stir-fries. Store celery in the refrigerator, tightly wrapped in aluminum foil to retain its crispness, where it can stay fresh for up to two weeks. For longer storage, celery can be chopped and frozen.

Don’t forget to use those celery greens! They’re a great addition to cooked beans, salads, eggs. Use leaves to make pesto or dry them and make your own parsley flakes, powder, or salt. 

Ginger – Ginger is a flavorful root widely used as a spice and natural remedy. It has a warm, slightly spicy taste and is rich in bioactive compounds like gingerol, which has anti-inflammatory and antioxidant properties. Ginger aids digestion, relieves nausea, and supports immune health. It is versatile in cooking, and used in teas, curries, stir-fries, baked goods, and beverages. Store fresh ginger in a cool, dry place for short-term use or in the refrigerator in a paper towel or airtight bag for extended freshness. For long-term storage, freeze peeled or sliced ginger.

Freeze your fresh ginger for longer storage: Peel and slice or grate the ginger. Freeze in an airtight container or ice cube tray. You can also freeze the whole unpeeled root in a freezer bag. Grate or slice directly from frozen as needed.

Jerusalem Artichoke – Jerusalem artichokes, or sunchokes, are nutty, slightly sweet tubers loaded with iron, potassium, and inulin, a fiber that supports digestion. They can be roasted, added to soups or stews, eaten raw in salads, or mashed as a potato substitute. Store them unwashed in a cool, dark place or in a paper bag in the fridge, where they can last up to 2–3 weeks.

Fun Facts: Despite the name, Jerusalem artichokes are not related to artichokes—they’re actually a type of sunflower root! They are also known as sunchokes. They’re sometimes called earth apples or sunroot because they’re the edible tubers of a type of sunflower.

Lettuce, Loose Leaf – Leaf lettuce, known for its loose, leafy structure and mild, slightly sweet flavor, comes in green and red varieties. It is a low-calorie vegetable packed with vitamins A, C, and K, as well as folate and fiber, making it a nutritious choice for salads and wraps. Its tender leaves are best used raw in salads, sandwiches, or as a garnish. Store leaf lettuce in the refrigerator, loosely wrapped in a damp paper towel inside a plastic bag or container, and use it within a week to maintain freshness and crispness.

Mushroom Varieties

Store mushrooms in a paper bag or breathable container in the refrigerator, avoiding moisture buildup, and only wash them right before use to maintain freshness.

Mushrooms are super versatile in the kitchen. Here are 10 Things You Should Do With Mushrooms.

This roundup of 20 Mushroom Recipes has you covered with meal ideas for breakfast, lunch, or dinner. 

Mushroom, Portobello & Cremini – Portobello mushrooms are mature versions of cremini mushrooms, offering a meaty texture and rich, earthy flavor. Cremini, also known as “baby bellas,” are younger, smaller, and have a firmer texture with a milder taste. Both are low in calories, fat-free, cholesterol-free, and provide B vitamins, selenium, potassium, and antioxidants. Portobellos are ideal for grilling, roasting, or as a meat substitute in burgers, sandwiches, or stuffed recipes. Creminis are great for sautéing, adding to soups, stir-fries, pasta dishes, or as pizza and salad toppings.

Onion, Yellow – Yellow onions are a popular, versatile vegetable with golden-brown skin and a strong, savory flavor that mellows and sweetens when cooked. Rich in antioxidants, vitamin C, and fiber, yellow onions support immune health, digestion, and overall cellular health. They’re a staple in many cuisines, perfect for sautéing, caramelizing, roasting, and adding depth to soups, stews, and sauces. To store, keep unpeeled yellow onions in a cool, dry, well-ventilated place, away from potatoes, where they can last up to a month; once peeled or cut, store them in an airtight container in the refrigerator for up to a week.

Potato, Yellow – Also known as Yukon Gold or gold potatoes, yellow potatoes have smooth, thin, yellowish skin and 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 and are 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 because they 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.

Radish, Watermelon – Watermelon radish is a striking root vegetable with a mild, slightly sweet flavor and a crisp texture. Its pale green skin hides a vibrant pink interior, resembling a watermelon. Rich in vitamin C, potassium, and antioxidants, it supports immune health and reduces inflammation. Watermelon radishes can be enjoyed raw in salads, sliced thinly for garnishes, pickled, or roasted for a milder flavor. Store unwashed watermelon radishes in a perforated plastic bag in the refrigerator, where they can stay fresh for up to two weeks. Wash and trim just before using.

Spinach – Spinach is a nutrient-rich leafy green vegetable packed with vitamins A, C, K, and folate, along with minerals like iron and magnesium. Low in calories and high in antioxidants, it supports eye health, bone strength, and immune function. Spinach is versatile and can be enjoyed raw in salads, blended into smoothies, or cooked in soups, pasta, and omelets. To store, keep it dry in a perforated plastic bag in the fridge’s crisper drawer, and wash only before use. Properly stored, it stays fresh for 5-7 days.

Sweet Potato – Sweet potatoes are a nutritious root vegetable known for their naturally sweet flavor and vibrant orange flesh, though they also come in other colors like purple and white. They are rich in vitamins A (as beta-carotene), C, and B6, as well as dietary fiber, potassium, and antioxidants. These nutrients support eye health, boost immunity, and promote digestive health. Sweet potatoes are versatile in cooking and can be baked, roasted, mashed, or used in soups and stews. They can also be enjoyed in both savory and sweet dishes. Store sweet potatoes in a cool, dark, well-ventilated place for several weeks, avoiding refrigeration as it can affect their texture and flavor.

Don’t Forget: Online shopping opens Friday at 3 PM! Stock your kitchen with these clean, nourishing ingredients to fuel your family with nutrient-dense meals. Be sure to grab your favorite staples and try something new for vibrant health this winter.

Don’t wait to join…

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Veggie E-Books

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

Arugula E-Book
Beets E-Book
Carrots E-Book
Kale E-Book
Lettuce E-Book
Mushrooms E-Book
Onions E-Book
Potatoes E-Book
Radish E-Book
Spinach E-Book
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Farm News and Events

Intro to Hydration with Aga Kastelik – Health and Wellness Professional, Certified H2 Advisor with Molecular Hydrogen Institute 

This introductory class explores the fundamental role of water in human health and introduces the emerging science of molecular hydrogen.

Join us on Saturday, March 8, 2025 from 11:00 AM to 12:00 noon to learn about:

• The biochemical functions of water in the body
• Hydration’s impact on cognitive function, physical performance, and cellular health
• How molecular hydrogen may offer unique therapeutic benefits
• The latest research on hydrogen’s potential as an antioxidant and signaling molecule

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 Next Sourdough Bread Baking Workshop – Sign Up! 

Get ready for a fun, hands-on experience in the art of sourdough bread making!

Join us on Saturday, March 29, 2025, for our Sourdough Bread Baking Workshop at Willow Haven Farm.

Whether you’re a beginner or a seasoned baker, this workshop will give you the skills and confidence to bake delicious, homemade sourdough bread from scratch.

 What to Expect on March 29th:

• Step-by-step guidance from our expert instructor
• Hands-on experience making your own sourdough starter
• Tips for perfecting your bread at home
• A chance to meet other bread enthusiasts in a fun, relaxed environment

Don’t miss out on this opportunity to take your baking to the next level! 

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm

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• Are you interested in shopping straight from your own freezer for dinner?
• Do you like saving money on pasture-raised pork and sausage?
• ​Do you have at least 4 cubic feet of freezer space?
• What about having control over what cuts are ordered?

I’ll share all the details you need soon. Watch your email and our social media.

In the meantime, do you have ideas for how to cook various cuts of pork to handle all the pork you get from a half pig? This Pork Rub recipe is my secret to delicious pork every time, no matter what the cut. I’ve used this Herb & Spice Pork Rub on pork chops, roasts, tenderloin, and spare ribs. I never get tired of it.

Many pork rub recipes include sugar, which will make your meat taste great – especially if you have a sweet tooth like me. But we know that avoiding sugar and its accompanying addiction is better for our immune system. This pork rub recipe is packed with flavor without relying on sweetness. It allows you to enjoy the flavor of the meat itself, which is the whole point, right? Pastured pork is so flavorful and since the fat is packed with nutrition from the days the pigs spent in the summer sun, there is no need to fear letting the fat and the meat juices add to the flavor of each cut. When older folks come to the farm and tell us, “Your pork tastes like it used to taste when I was young,” it hits home just how much flavor and nutrition conventional meat has lost with modern practices.

I’m looking forward to pulled pork, spare ribs, tender pork roasts, carnitas, pork chops, bacon, chorizo, hot Italian, maple breakfast, and country sausage when the butcher finishes the pork and it gets stashed in my freezer.

And you can bet this is the pork rub recipe I’ll make plenty of and keep in a jar so it’s ready for an easy meal.

When you download this recipe, you’ll also get a bonus recipe for a larger quantity you can make and keep on hand, like I do at home. You can save or print either or both recipes for your own collection of easy pork meal ideas.

Tessa’s Favorite Pork Rub

While we’re talking about bulk purchases, there will also be a bulk Florida citrus offer coming for you! Stay tuned for details. Check out the recipes below for ideas for adding citrus to your winter meals.

MEAL SUGGESTIONS FOR LOCAL ORGANIC FOOD THIS WEEK:

Make the most of your winter citrus and brighten up the cold January days with these recipes:

• Greek Meatballs in Lemon Sauce are light yet satisfying. Serve the meatballs in a shallow bowl with the sauce, or over rice. Tip: The recipe calls for ground lamb and pork, but you could also remove the casing from Greek sausages and use that.
• Are you not sure what to do with leftover allspice from holiday baking? Roasted Chicken with Allspice and Citrus is the perfect combination of winter flavors. Use whatever citrus you have on hand. Bonus: It’s a sheet-pan dinner!
• Serve this unique Spicy Citrus Salad with Black Olives as a side to any simply prepared chicken or fish for a gorgeous meal with minimal effort.
• Spicy Tangerine Chicken with Black Rice will rival any takeout meal.  Tip: No black rice? Go ahead and use white rice or quinoa. 
• Need a fresh, colorful lunch? Winter Citrus Roasted Beet Salad is a feast for the eyes and the palate!

If you’re trying lamb this week, we have the recipes you need!

Greek lamb sausage:

• Casarecce Pasta with Lamb Sausage and Kale
• Sheet pan dinner fans, we didn’t forget you! Greek Sausage Sheet Pan Dinner takes just ten minutes to prep and the rest is hands-off.
• Remove the sausage from the casing and make lamb burgers with tzatziki sauce, marinated onions, and mint. (Try using harissa in the onion marinade for a zippy twist.)

Merguez sausage:

• Oven-Braised Chickpeas and Merguez with Yogurt and Mint
• Lamb Merguez Kebabs with Harissa Sauce
• Lamb Shakshuka With Merguez

Lamb blade chops:

Pan-Grilled Lamb Shoulder Chops are a perfect workday recipe. Let the meat marinate all day while you’re at work and cook when you get home. Serve with Crispy Smashed Lemon Potatoes.

We couldn’t forget something sweet!

• Lemon marmalade is a little bit of sunshine in a jar with a kick of fresh ginger.
• Grapefruit Bars are a delicious spin on the classic lemon bar.

DAIRY:

Add some plain yogurt to your box for making tzatziki sauce. And nothing tastes as good on sourdough bread as fresh country butter. You’ll find both in our dairy section.

SOURDOUGH BREAD:

Have you been to Farmer Reuben’s talk about why sourdough bread is so good for your gut health? Then you know you need to add a loaf to your box. Made right here on the farm!

MEAT:

Some members in the WHF Telegram group are trying lamb sausage this week. Choose from Greek or Merquez-style sausages. We also have lamb blade (shoulder) chops available. See above for meal suggestions!

PANTRY RECOMMENDATIONS:

Review your recipes and make sure to check our pantry section for ingredients. You’ll find Casarecce pasta, rice, quinoa, olives, oils and vinegars, and more.

FRUIT in the Lehigh Valley:

Storage for all apple varieties:

Keep unwashed apples in a plastic bag in the refrigerator’s crisper drawer, where they can stay fresh for up to two weeks.

Apples, Fuji – Fuji apples are sweet, crisp, and juicy, with a dense texture, making them a popular snacking apple. They are rich in dietary fiber, vitamin C, and antioxidants, which support digestion, immune health, and skin vitality. Fuji apples can be eaten fresh, added to salads, baked into desserts, or cooked into sauces. Store them in a cool, dry place or refrigerate in the crisper drawer for optimal freshness, where they can last up to a month. Wash just before eating.

Apples, Jonagold – This crisp, juicy variety has a balanced sweet-tart flavor, combining the best qualities of Jonathan and Golden Delicious apples. They are rich in fiber, vitamin C, and antioxidants, which support immune health, digestion, and skin health. Jonagold apples are firm in texture which makes them an excellent option for eating fresh, baking in pies, or making sauces.

Apples, Stayman – This late-season apple variety is known for its firm texture and spicy, tart flavor with a hint of sweetness. They are high in fiber, vitamin C, and antioxidants, supporting immune health, digestion, and skin health. Stayman apples are excellent for fresh eating and ideal for baking, sauces, and cider, as their flavor intensifies when cooked.

Grapefruit – Grapefruit is a citrus fruit known for its juicy, tangy-sweet flavor with a slight bitterness. It is rich in vitamin C, fiber, and antioxidants like lycopene, promoting immune health, heart health, and skin health. Grapefruit can be eaten fresh, added to salads, or juiced for a refreshing drink. Store whole grapefruit at room temperature for up to a week or in the refrigerator for up to three weeks.

Lemons – Lemons are tangy citrus fruits packed with vitamin C, antioxidants, and citric acid, which aid digestion, boost immunity, and enhance skin health. They are commonly used to add flavor to beverages, marinades, dressings, and desserts or as a natural cleaning agent. Store lemons at room temperature if using them soon or refrigerate them in a perforated bag to extend their shelf life up to 3-4 weeks.

Oranges, Mandarin – These small, sweet citrus fruits have a thin, easy-to-peel skin. They are high in vitamin C, fiber, and flavonoids, supporting immune function, digestion, and heart health. Mandarins are perfect for snacking, adding to desserts, or tossing into salads. Store them at room temperature for a few days or refrigerate to extend freshness for up to two weeks.

Pears, Asian – 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 in a perforated bag for up to two weeks. Keep them away from strong odors to preserve their fresh taste.

Pears, Bosc – Bosc pears are a brown-skinned pear variety known for their dense, crisp texture and sweet, slightly spicy flavor. They are high in dietary fiber, vitamin C, and potassium, supporting digestion, immune health, and heart function. Bosc pears are excellent for eating fresh, baking, poaching, or adding to salads, as they hold their shape well when cooked. Store unripe Bosc pears at room temperature until they soften slightly, then refrigerate to maintain freshness for up to a week.

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

What to use first: greens and herbs, mushrooms, pears

Longest Storage: apples, beets, carrots, garlic, squash, potatoes

Pro-tip: Look at the items in your market box right away and decide how you will use them in your meal planning for the week. Freeze any veggies you know you won’t be able to eat in the week.

Arugula –  This leafy green has a peppery, slightly bitter flavor and is commonly used in salads, sandwiches, and as a garnish. It is low in calories and packed with vitamins A, C, and K, as well as folate and antioxidants, which support eye health, immune function, and bone strength. Arugula can be eaten fresh or lightly wilted in pasta dishes and pizzas. Some prefer to eat it tossed with other fresh greens or lettuce so that the spicy taste is not as strong. Putting it on a sandwich is another delicious way to enjoy its distinct flavor.  Store wrapped in a paper towel inside a loosely sealed plastic bag in the refrigerator crisper drawer. Properly stored, arugula can stay fresh for up to 3-5 days. For best quality, use arugula soon after purchasing.

Arugula isn’t just for salad. Here are 29 Ways to Eat Arugula including pasta dishes, pizza, sandwiches, and more.

Beets, Red – Red beets are root vegetables known for their earthy flavor and vibrant red-purple color. They are rich in nutrients like folate, manganese, potassium, and dietary fiber, as well as antioxidants such as betalains, which help reduce inflammation and support heart health. Both the roots and greens are edible, with the greens offering additional nutrients like vitamins A and C. Beets can be eaten raw in salads, roasted, boiled, or blended into smoothies and soups. Store beet greens separately from the root, wrapped in a damp cloth or in a plastic bag in the fridge. Use within a few days – they don’t keep long. Beet roots can be stored in a plastic bag in the crisper drawer of the fridge for up to two weeks. To freeze beets for longer storage, slice or chop them, spread on a cookie sheet to flash freeze, then transfer to freezer bags where they can be stored for up to a year.

Looking for ways to prepare beets? This post has 25 Beet Recipes including beet and lentil dip, roasted beets with fennel vinaigrette, a gorgeous soup using ginger and red cabbage, and beet and carrot latkes.

Carrots – Carrots are a versatile and popular root vegetable, known for their sweet, crunchy texture and vibrant orange color, though they can also be found in purple, yellow, and red varieties. They are rich in beta-carotene, which the body converts to vitamin A, essential for good vision and immune health. Carrots are a good source of dietary fiber, potassium, and antioxidants. Enjoy them raw, cooked, roasted, or juiced. They can be used in salads, soups, stews, and side dishes. For optimal storage, keep carrots in a cool, dry place or in the refrigerator, preferably in a plastic bag to maintain moisture, where they can last for several weeks.

Cilantro – This fragrant herb has delicate green leaves and a fresh, citrusy flavor. It is widely used in cuisines like Mexican, Indian, and Thai. Cilantro is rich in vitamins A, C, and K, along with antioxidants that support immune health and digestion. It is often used as a garnish, blended into sauces like salsa or chutney, or added to soups and salads for extra flavor. Store cilantro in the refrigerator with the stems in a jar of water, loosely covered with a plastic bag, for up to a week. Alternatively, freeze chopped leaves in ice cube trays with water or oil for longer storage.

Kale, Lacinato – Lacinato kale, also known as Tuscan or dinosaur kale, is a nutrient-dense leafy green rich in vitamins A, C, and K, as well as calcium, iron, and antioxidants. Its dark green, bumpy leaves have a slightly sweeter flavor compared to other kale, making it ideal for salads, soups, stir-fries, and smoothies. It’s particularly delicious when sautéed with garlic or massaged with lemon juice for raw dishes. To store, place unwashed leaves in a plastic bag or container in the refrigerator’s crisper drawer, where they’ll stay fresh for 5 to 7 days.

Garlic – This flavorful bulb is known for its pungent aroma and taste, and is commonly used in cooking to add depth to dishes. It’s rich in vitamins C and B6, manganese, and sulfur compounds, particularly allicin, which has antioxidant, anti-inflammatory, and immune-boosting properties. Garlic can be eaten raw or cooked and is often used in sauces, marinades, soups, and roasted vegetable dishes. Use in any recipe and add peeled cloves to pickles. All of our garlic is now cured so it can be stored in a cool, dark, dry place for several months. Avoid refrigerating whole bulbs, but once peeled, refrigerate or freeze cloves for longer storage.

Ginger – Ginger is a flavorful root widely used as a spice and natural remedy. It has a warm, slightly spicy taste and is rich in bioactive compounds like gingerol, which has anti-inflammatory and antioxidant properties. Ginger aids digestion, relieves nausea, and supports immune health. It is versatile in cooking, and used in teas, curries, stir-fries, baked goods, and beverages. Store fresh ginger in a cool, dry place for short-term use or in the refrigerator in a paper towel or airtight bag for extended freshness. For long-term storage, freeze peeled or sliced ginger.

Freeze your fresh garlic and ginger for longer storage:

Peel the garlic cloves, and chop or mince if desired. Freeze in an airtight container or ice cube tray for easy portions. Alternatively, freeze whole peeled cloves in a freezer bag, removing as much air as possible. Use directly from frozen in cooking.

Peel and slice or grate the ginger. Freeze in an airtight container or ice cube tray. You can also freeze the whole unpeeled root in a freezer bag. Grate or slice directly from frozen as needed.

Lettuce, Loose Leaf – Leaf lettuce, known for its loose, leafy structure and mild, slightly sweet flavor, comes in green and red varieties. It is a low-calorie vegetable packed with vitamins A, C, and K, as well as folate and fiber, making it a nutritious choice for salads and wraps. Its tender leaves are best used raw in salads, sandwiches, or as a garnish. Store leaf lettuce in the refrigerator, loosely wrapped in a damp paper towel inside a plastic bag or container, and use it within a week to maintain freshness and crispness.

Mushroom Varieties

Store mushrooms in a paper bag or breathable container in the refrigerator, avoiding moisture buildup, and only wash them right before use to maintain freshness.

Mushrooms are super versatile in the kitchen. Here are 10 Things You Should Do With Mushrooms.

This roundup of 20 Mushroom Recipes has you covered with meal ideas for breakfast, lunch, or dinner. 

Mushroom, Portobello & Cremini – Portobello mushrooms are mature versions of cremini mushrooms, offering a meaty texture and rich, earthy flavor. Cremini, also known as “baby bellas,” are younger, smaller, and have a firmer texture with a milder taste. Both are low in calories, fat-free, cholesterol-free, and provide B vitamins, selenium, potassium, and antioxidants. Portobellos are ideal for grilling, roasting, or as a meat substitute in burgers, sandwiches, or stuffed recipes, while creminis are great for sautéing, adding to soups, stir-fries, pasta dishes, or as pizza and salad toppings.

Mushrooms, Shiitake – Shiitake mushrooms are prized for their rich, umami flavor and slightly chewy texture, making them a staple in Asian cuisine. They are low in calories, fat-free, and a good source of B vitamins, copper, selenium, and immune-supporting polysaccharides. Shiitakes are versatile and can be sautéed, stir-fried, grilled, or added to soups, stews, and sauces for a depth of flavor. They are popular in dishes like ramen, risotto, and dumplings, and are often used in vegetarian recipes for their meaty texture.

Onion, Red – Red onions are a vibrant, mildly sweet onion variety with a sharp bite, commonly used raw or cooked in various dishes. They are a good source of vitamin C, antioxidants, and fiber, contributing to overall health and supporting the immune system. Red onions add color and flavor to salads, salsas, sandwiches, pickles, and roasted vegetable dishes. Store whole red onions in a cool, dry, well-ventilated space away from sunlight; once cut, refrigerate in an airtight container and use within a few days to preserve freshness.

Onion, Yellow – Yellow onions are a popular, versatile vegetable with golden-brown skin and a strong, savory flavor that mellows and sweetens when cooked. Rich in antioxidants, vitamin C, and fiber, yellow onions support immune health, digestion, and overall cellular health. They’re a staple in many cuisines, perfect for sautéing, caramelizing, roasting, and adding depth to soups, stews, and sauces. To store, keep unpeeled yellow onions in a cool, dry, well-ventilated place, away from potatoes, where they can last up to a month; once peeled or cut, store them in an airtight container in the refrigerator for up to a week.

Parsley, Flat Italian – Parsley is a popular herb with bright green leaves and a fresh, slightly peppery flavor. It is rich in vitamins A, C, and K, along with folate and antioxidants, which support immune health, bone health, and digestion. Parsley is used as both a garnish and a key ingredient in various dishes. It 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. Keep for several days. For longer storage, parsley can be chopped and frozen in airtight containers or ice cube trays.

Potatoes, Yellow – Also known as Yukon Gold or gold potatoes, yellow potatoes have smooth, thin, yellowish skin and 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 and are 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 because they 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.

Radishes, Watermelon – Watermelon radish is a striking root vegetable with a mild, slightly sweet flavor and a crisp texture. Its pale green skin hides a vibrant pink interior, resembling a watermelon. Rich in vitamin C, potassium, and antioxidants, it supports immune health and reduces inflammation. Watermelon radishes can be enjoyed raw in salads, sliced thinly for garnishes, pickled, or roasted for a milder flavor. Store unwashed watermelon radishes in a perforated plastic bag in the refrigerator, where they can stay fresh for up to two weeks. Wash and trim just before using.

Winter Squash Varieties

Tips for storing any winter squash:

Wipe the skin with vinegar to kill any microbes or spores before storing for longer than a few days.

Keep whole squash in a cool, dry place where it can last for up to a month. Once cut, wrap in plastic and refrigerate for up to five days.

Squash, Butternut – Butternut squash is a sweet, nutty-flavored winter squash with a smooth, tan exterior and bright orange flesh. It is rich in vitamins A and C, fiber, potassium, and antioxidants, promoting eye health, immune function, and digestive health. Butternut squash can be roasted, mashed, pureed for soups, or used in casseroles and salads.

Squash, Kabocha – Kabocha squash, also known as Japanese pumpkin, is a winter squash with a sweet, nutty flavor and a dense, creamy texture. It’s rich in vitamins A and C, fiber, and antioxidants, promoting immune health, eye health, and digestion. The green skin and orange flesh are both edible, making it versatile for roasting, steaming, mashing, or adding to soups and stews.

Squash, Spaghetti – Spaghetti squash is a unique winter squash with a mild, slightly sweet flavor and flesh that, when cooked, separates into spaghetti-like strands. It is low in calories and rich in vitamins A, C, and B6, as well as fiber and potassium. Spaghetti squash is often roasted or microwaved and can be used in a variety of dishes, including casseroles, stir-fries, or served with sauces like traditional spaghetti.

Sweet Potatoes – Sweet potatoes are a nutritious root vegetable known for their naturally sweet flavor and vibrant orange flesh, though they also come in other colors like purple and white. They are rich in vitamins A (as beta-carotene), C, and B6, as well as dietary fiber, potassium, and antioxidants. These nutrients support eye health, boost immunity, and promote digestive health. Sweet potatoes are versatile in cooking and can be baked, roasted, mashed, or used in soups and stews. They can also be enjoyed in both savory and sweet dishes. Store sweet potatoes in a cool, dark, well-ventilated place for several weeks, avoiding refrigeration as it can affect their texture and flavor.

Swiss Chard –  Swiss chard is a vibrant leafy green vegetable, rich in vitamins A, C, and K, as well as magnesium, potassium, and iron, making it a nutritious, low-calorie option. The stems come in various colors or simply a whitish green. Both the leaves and the stalks are edible. 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. Its slightly bitter, earthy flavor pairs well with garlic, lemon, and olive oil, and it can be sautéed or steamed. After cooking for several minutes, it can also be added to rice and beans or omelets. Chard can be sliced or chopped and added to soups. The stems work well in soups, stews, or as a celery substitute. Use Chard any way you would prepare spinach, allowing for longer cooking time for the stems. To store, keep unwashed in a plastic bag or container in the refrigerator’s crisper drawer, using it within 3–5 days; if it wilts, revive it by soaking in cold water before use. Before using, wash well in cool water and separate the leaves from the stems.

Baked Swiss Chard Stems is one of our family favorites.

Fun fact: Chard is in the chenopod family which includes beets, spinach, and quinoa.

Veggie E-Books

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

Arugula E-Book
Beets E-Book
Cabbage E-Book
Carrots E-Book
Fresh Herbs E-Book
Kale E-Book
Mushrooms E-Book
Onions E-Book
Potatoes E-Book
Radish E-Book
Winter Squash Varieties E-Book

Farm News and Events

We support your desire to have a good, healthy way of life and organic farm food on your table that supports that goal.

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm

Here’s how to make the most of seasonal produce to experience the benefits of following the natural cycles of rest and renewal in winter.

Slow-cooked, roasted, or fermented, winter vegetables are your secret to warmth and wellness.

Here are my  simple tips to enjoy these nourishing foods and give your body the rest and renewal it deserves this season!

MEAL SUGGESTIONS FOR LOCAL ORGANIC FOOD THIS WEEK:

Use these recipes to incorporate the seasonal veggies mentioned in the video. And check the post for week of December 2nd for even more ideas!

Carrots:

• You can’t go wrong with a simple Roasted Carrots recipe. Garnish with whatever fresh herbs you have on hand, some pomegranates, feta cheese, or all three!
• There is a delicious Carrot and Ginger Soup in our Carrots E-Book. Carrots, onion, garlic, thyme, and ginger combine for a creamy, warming soup. Tip: Add a tablespoon of apple cider vinegar for a tangy splash.
• Carrot Pancakes are a savory side with a bit of fresh thyme – perfect for the season!
• Carrots with Cranberries is a sweeter side. The recipe also includes apples and could be an interesting dessert, too.
• Try this Carrot Cake recipe for a healthy spin on a cozy and familiar dessert option.

Sweet Potatoes:

• Baked Sweet Potato Fries make the perfect side for a juicy burger.
• Cheesy Black Bean Stuffed Sweet Potatoes are filled with delicious, healthy toppings. Plenty of room here to customize as you like.
• Melting Sweet Potatoes are crispy on the outside and creamy on the inside. You’ll love these.
• Roasted Sweet Potato and Spinach hash is great for breakfast, lunch, or dinner. Top with an egg and get even more amazing flavor.

Beets:

• Moroccan Beet Salad boasts the purple goodness of beets and red onions, orange juice, and a touch of mint.
• Balsamic Roasted Beets or Roasted Sweets & Beets have a little sweet, a little spice, and cozy herbs. Either would be a delicious side option for your favorite dinner meals.
• Beetroot and Carrot Soup with Feta Cheese is delicious, vibrant, and kid-friendly!
• Serve Beet Braised Lentils as a healthy vegetarian stew or as a side for fish, chicken, or beef.
• Beet Risotto is elegant, cozy, and craveable.

Dark Greens: You know you want – you need – more dark leafy greens in your diet this winter. These salad recipes incorporate your in-season market box items.

• Add a bright, crunchy side to your meal – Fennel Salad with Apple and Radishes is full of flavor!
• Pear Salad with pumpkin seeds and a honey vinaigrette.
• A Rainbow Panzanella Salad that uses squash and beets.
• Roasted Beet and Goat Cheese Salad.
• Use your beautiful watermelon radishes and navel oranges in this refreshing Watermelon Radish, Orange, & Goat Cheese Salad. Serve this as is, or with your favorite winter greens, a grain like farro, or go wild and do both!

Citrus:

Make the most of citrus season with this list of Citrus Recipes for Vibrant Winter Dinners. This article is full of great ideas for using fresh citrus in your meals. (Because we know you aren’t going to just eat those lemons straight!)

MEAT and SEAFOOD:

• Add ground beef or turkey to your box for some homemade burgers.
• If you’re making the sweet potato hash above, pick up some maple breakfast sausage. It has just the right balance of salty and sweet.
• Try salmon burgers in one of several flavors for your next burger night.

ORGANIC PANTRY RECOMMENDATIONS:

Since we’re talking burgers, visit our condiments page for ketchup, mustard, sriracha, and other delicious options for burger toppers. Ferments are also great on or next to your burgers and sandwiches.

BREAD:

Don’t forget homemade sourdough bread. Nothing beats a warm sourdough loaf with soup or salad meals.

CHEESE:

Add some goat cheese/feta for your salads. And if you’re a cheeseburger fan, we have plenty of raw cheeses for you.

PREPARED FOODS:

Check our meals page for pizzas, quiche, soup, and more. Let us take care of dinner prep!

SPECIAL RECOMMENDATIONS:

Remember, we can help you find all of your holiday meal supplies!

• Chlorine-free paper loaf and cake/pie baking pans, baking cups, and parchment baking sheets
• A wide variety of flours
• Butter, milk, eggs, and other dairy items
• Sugars and sweeteners
• Dried fruits
• …and more!

We can also help you with your holiday shopping! You’ll find a variety of unique, local gifts for your friends and family at Willow Haven General Store. Look at the end of this post for info about our Sip, Wrap, and Sing event this Friday, December 13th.

FRUIT:

Storage for all apple varieties:

Keep unwashed apples in a plastic bag in the refrigerator’s crisper drawer, where they can stay fresh for up to two weeks.

Apples, Crimson Crisp – This variety is known for its deep red skin, crisp texture, and balanced sweet-tart flavor. Crimson Crisp apples are an excellent source of dietary fiber and vitamin C. They also contain antioxidants that contribute to overall health. These medium-sized apples are perfect for fresh snacking, adding to salads, or using in baking due to their firm texture. Their balanced flavor makes them ideal for making applesauce, cider, or pies. Pair slices with cheese or nut butter for a delicious snack.

Apples, Fuji – Fuji apples are sweet, crisp, and juicy, with a dense texture, making them a popular snacking apple. They are rich in dietary fiber, vitamin C, and antioxidants, which support digestion, immune health, and skin vitality. Fuji apples can be eaten fresh, added to salads, baked into desserts, or cooked into sauces. Store them in a cool, dry place or refrigerate in the crisper drawer for optimal freshness, where they can last up to a month. Wash just before eating.

Apples, Stayman – This late-season apple variety is known for its firm texture and spicy, tart flavor with a hint of sweetness. Stayman Apples are high in fiber, vitamin C, and antioxidants, supporting immune health, digestion, and skin health. They are excellent for fresh eating and ideal for baking, sauces, and cider, as their flavor intensifies when cooked.

Lemons – Lemons are tangy citrus fruits packed with vitamin C, antioxidants, and citric acid, which aid digestion, boost immunity, and enhance skin health. They are commonly used to add flavor to beverages, marinades, dressings, and desserts or as a natural cleaning agent. Store lemons at room temperature if using soon or refrigerate them in a perforated bag to extend their shelf life up to 3-4 weeks. Keep them whole and wash before use.

Navel Oranges – Navel oranges are sweet, seedless, and easy to peel, making them an excellent snack or addition to salads and desserts. They are high in vitamin C, fiber, and antioxidants, which promote immune health and support heart health. Store navel oranges at room temperature for up to a week or refrigerate them in a mesh bag for up to three weeks to maintain freshness. Wash before peeling or slicing.

Pears, Asian – 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 in a perforated bag for up to two weeks. Keep them away from strong odors to preserve their fresh taste.

Pears, Bosc – Bosc pears are a brown-skinned pear variety known for their dense, crisp texture and sweet, slightly spicy flavor. They are high in dietary fiber, vitamin C, and potassium, supporting digestion, immune health, and heart function. Bosc pears are excellent for eating fresh, baking, poaching, or adding to salads, as they hold their shape well when cooked. Store unripe Bosc pears at room temperature until they soften slightly, then refrigerate to maintain freshness for up to a week.

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

What to use first: greens, mushrooms, pears

Longest Storage: apples, beets, garlic, squash, potatoes

Pro-tip: Look at the items in your market box right away and decide how you will use them in your meal planning for the week. Freeze any veggies you know you won’t be able to eat in the week.

Arugula –  This leafy green has a peppery, slightly bitter flavor and is commonly used in salads, sandwiches, and as a garnish. It is low in calories and packed with vitamins A, C, and K, as well as folate and antioxidants, which support eye health, immune function, and bone strength. Arugula can be eaten fresh or lightly wilted in pasta dishes and pizzas. Some prefer to eat it tossed with other fresh greens or lettuce so that the spicy taste is not as strong. Putting it on a sandwich is another delicious way to enjoy its distinct flavor.  Store wrapped in a paper towel inside a loosely sealed plastic bag in the refrigerator crisper drawer. Properly stored, arugula can stay fresh for up to 3-5 days. For best quality, use arugula soon after purchasing.

Arugula isn’t just for salad. Here are 29 Ways to Eat Arugula including pasta dishes, pizza, sandwiches, and more.

Beets, Red – Red beets are root vegetables known for their earthy flavor and vibrant red-purple color. They are rich in nutrients like folate, manganese, potassium, and dietary fiber, as well as antioxidants such as betalains, which help reduce inflammation and support heart health. Both the roots and greens are edible, with the greens offering additional nutrients like vitamins A and C. Beets can be eaten raw in salads, roasted, boiled, or blended into smoothies and soups. Store beet greens separately from the root, wrapped in a damp cloth or in a plastic bag in the fridge. Use within a few days – they don’t keep long. Beet roots can be stored in a plastic bag in the crisper drawer of the fridge for up to two weeks. To freeze beets for longer storage, slice or chop them, spread on a cookie sheet to flash freeze, then transfer to freezer bags where they can be stored for up to a year.

Looking for ways to prepare beets? This post has 25 Beet Recipes including beet and lentil dip, roasted beets with fennel vinaigrette, a gorgeous soup using ginger and red cabbage, and beet and carrot latkes.

Cabbage, Green – Green cabbage is a nutrient-dense cruciferous vegetable in the Brassica family, known for its tightly packed, round, pale green leaves. It is rich in vitamins C and K, as well as fiber and antioxidants, which are beneficial for immune health, digestion, and bone strength. With a mild, slightly peppery taste, green cabbage can be enjoyed raw in salads and slaws, or cooked in stir-fries, soups, and stews. To store, keep green cabbage unwashed in a perforated plastic bag in the refrigerator’s crisper drawer, where it can stay fresh for up to two weeks.

Carrots – Carrots are a versatile and popular root vegetable, known for their sweet, crunchy texture and vibrant orange color, though they can also be found in purple, yellow, and red varieties. They are rich in beta-carotene, which the body converts to vitamin A, essential for good vision and immune health. Carrots are a good source of dietary fiber, potassium, and antioxidants. Enjoy them raw, cooked, roasted, or juiced. They can be used in salads, soups, stews, and side dishes. For optimal storage, keep carrots in a cool, dry place or in the refrigerator, preferably in a plastic bag to maintain moisture, where they can last for several weeks.

Carrot tops are too good to waste. Here are 7 Crazy Good Ways to Eat Carrot Tops (plus a bonus cucumber tip to save).

Collard Greens – Collard greens are leafy greens with a slightly bitter, earthy flavor and hearty texture. They are rich in vitamins A, C, and K, calcium, fiber, and antioxidants, which support bone health, immune function, and digestion. Collard greens are often cooked by sautéing, steaming, or simmering in soups and stews, and they’re popular in Southern and African cuisines. Have you used your collard greens to make “lettuce” wraps yet? They hold together better so they are a great substitute.  To store, keep collard greens in the refrigerator, wrapped in a damp paper towel inside a plastic bag, where they can stay fresh for up to a week. For longer storage, blanch and freeze them or make green cubes to store for later use.

Garlic – This flavorful bulb is known for its pungent aroma and taste, and is commonly used in cooking to add depth to dishes. It’s rich in vitamins C and B6, manganese, and sulfur compounds, particularly allicin, which has antioxidant, anti-inflammatory, and immune-boosting properties. Garlic can be eaten raw or cooked and is often used in sauces, marinades, soups, and roasted vegetable dishes. Use in any recipe and add peeled cloves to pickles. All of our garlic is now cured so it can be stored in a cool, dark, dry place for several months. Avoid refrigerating whole bulbs, but once peeled, refrigerate or freeze cloves for longer storage.

Ginger – Ginger is a flavorful root widely used as a spice and natural remedy. It has a warm, slightly spicy taste and is rich in bioactive compounds like gingerol, which has anti-inflammatory and antioxidant properties. Ginger aids digestion, relieves nausea, and supports immune health. It is versatile in cooking, and used in teas, curries, stir-fries, baked goods, and beverages. Store fresh ginger in a cool, dry place for short-term use or in the refrigerator in a paper towel or airtight bag for extended freshness. For long-term storage, freeze peeled or sliced ginger.

Kale, Lacinato – Lacinato kale, also known as Tuscan or dinosaur kale, is a nutrient-dense leafy green rich in vitamins A, C, and K, as well as calcium, iron, and antioxidants. Its dark green, bumpy leaves have a slightly sweeter flavor compared to other kale, making it ideal for salads, soups, stir-fries, and smoothies. It’s particularly delicious when sautéed with garlic or massaged with lemon juice for raw dishes. To store, place unwashed leaves in a plastic bag or container in the refrigerator’s crisper drawer, where they’ll stay fresh for 5 to 7 days.

Lettuce, Butterhead – Butterhead lettuce, known for its soft, tender leaves and delicate, buttery flavor, is a type of lettuce in the Asteraceae family. It is an excellent source of vitamins A and K, as well as folate and antioxidants, which support eye health, bone strength, and immune function. Its mild, slightly sweet taste makes it ideal for salads, wraps, and sandwiches, and it pairs well with light dressings that won’t overpower its flavor. To store, keep butterhead lettuce unwashed in a perforated plastic bag in the crisper drawer of the refrigerator, where it will stay fresh for up to a week.

Lettuce, Red or Green Leaf – Leaf lettuce, known for its loose, leafy structure and mild, slightly sweet flavor, comes in green and red varieties. It is a low-calorie vegetable packed with vitamins A, C, and K, as well as folate and fiber, making it a nutritious choice for salads and wraps. Its tender leaves are best used raw in salads, sandwiches, or as a garnish. Store leaf lettuce in the refrigerator, loosely wrapped in a damp paper towel inside a plastic bag or container, and use it within a week to maintain freshness and crispness.

Mushroom Varieties –

Store mushrooms in a paper bag or breathable container in the refrigerator, avoiding moisture buildup, and only wash them right before use to maintain freshness.

Mushroom, Portobello & Cremini – Portobello mushrooms are mature versions of cremini mushrooms, offering a meaty texture and rich, earthy flavor. Cremini, also known as “baby bellas,” are younger, smaller, and have a firmer texture with a milder taste. Both are low in calories, fat-free, cholesterol-free, and provide B vitamins, selenium, potassium, and antioxidants. Portobellos are ideal for grilling, roasting, or as a meat substitute in burgers, sandwiches, or stuffed recipes, while creminis are great for sautéing, adding to soups, stir-fries, pasta dishes, or as pizza and salad toppings.

Mushrooms, Shiitake – Shiitake mushrooms are prized for their rich, umami flavor and slightly chewy texture, making them a staple in Asian cuisine. They are low in calories, fat-free, and a good source of B vitamins, copper, selenium, and immune-supporting polysaccharides. Shiitakes are versatile and can be sautéed, stir-fried, grilled, or added to soups, stews, and sauces for a depth of flavor. They are popular in dishes like ramen, risotto, and dumplings, and are often used in vegetarian recipes for their meaty texture.

Mushrooms are super versatile in the kitchen. Here are 10 Things You Should Do With Mushrooms.

This roundup of 20 Mushroom Recipes has you covered with  meal ideas for breakfast, lunch, or dinner. 

Onion, Red – Red onions are a vibrant, mildly sweet onion variety with a sharp bite, commonly used raw or cooked in various dishes. They are a good source of vitamin C, antioxidants, and fiber, contributing to overall health and supporting the immune system. Red onions add color and flavor to salads, salsas, sandwiches, pickles, and roasted vegetable dishes. Store whole red onions in a cool, dry, well-ventilated space away from sunlight; once cut, refrigerate in an airtight container and use within a few days to preserve freshness.

Onion, Yellow – Yellow onions are a popular, versatile vegetable with golden-brown skin and a strong, savory flavor that mellows and sweetens when cooked. Rich in antioxidants, vitamin C, and fiber, yellow onions support immune health, digestion, and overall cellular health. They’re a staple in many cuisines, perfect for sautéing, caramelizing, roasting, and adding depth to soups, stews, and sauces. To store, keep unpeeled yellow onions in a cool, dry, well-ventilated place, away from potatoes, where they can last up to a month; once peeled or cut, store them in an airtight container in the refrigerator for up to a week.

Potatoes, Yellow – Also known as Yukon Gold or gold potatoes, yellow potatoes have smooth, thin, yellowish skin and 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 and are 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 because they 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.

Potatoes, White – White potatoes are a versatile, starchy vegetable with a mild, earthy flavor and smooth texture. They are rich in carbohydrates, fiber, vitamin C, potassium, and small amounts of protein, making them an energy-dense and nutritious food. These potatoes are excellent for mashing, roasting, baking, frying, or boiling, and they pair well with various seasonings and ingredients. Store them in a cool, dark, well-ventilated area, such as a pantry or cellar, to prevent sprouting and spoilage. Avoid refrigeration, as it can alter their texture and taste.

Radishes, Watermelon – Watermelon radish is a striking root vegetable with a mild, slightly sweet flavor and a crisp texture. Its pale green skin hides a vibrant pink interior, resembling a watermelon. Rich in vitamin C, potassium, and antioxidants, it supports immune health and reduces inflammation. Watermelon radishes can be enjoyed raw in salads, sliced thinly for garnishes, pickled, or roasted for a milder flavor. Store unwashed watermelon radishes in a perforated plastic bag in the refrigerator, where they can stay fresh for up to two weeks. Wash and trim just before using.

Spinach – Spinach is a nutrient-rich leafy green vegetable packed with vitamins A, C, K, and folate, along with minerals like iron and magnesium. Low in calories and high in antioxidants, it supports eye health, bone strength, and immune function. Spinach is versatile and can be enjoyed raw in salads, blended into smoothies, or cooked in soups, pasta, and omelets. To store, keep it dry in a perforated plastic bag in the fridge’s crisper drawer, and wash only before use. Properly stored, it stays fresh for 5-7 days.

Winter Squash Varieties

Tips for storing any winter squash:

Wipe the skin with vinegar to kill any microbes or spores before storing for longer than a few days.

Keep whole squash in a cool, dry place where it can last for up to a month. Once cut, wrap in plastic and refrigerate for up to five days.

Squash, Acorn – This winter squash has a distinctive ribbed, dark green exterior and sweet, yellow-orange flesh. It is rich in vitamins A and C, potassium, and dietary fiber, making it beneficial for eye health, immune support, and digestion. Acorn squash is versatile in the kitchen and can be roasted, baked, or steamed. It’s often stuffed with grains, meats, or vegetables, or used in soups and casseroles.

Squash, Butternut – Butternut squash is a sweet, nutty-flavored winter squash with a smooth, tan exterior and bright orange flesh. It is rich in vitamins A and C, fiber, potassium, and antioxidants, promoting eye health, immune function, and digestive health. Butternut squash can be roasted, mashed, pureed for soups, or used in casseroles and salads.

Squash, Kabocha – Kabocha squash, also known as Japanese pumpkin, is a winter squash with a sweet, nutty flavor and a dense, creamy texture. It’s rich in vitamins A and C, fiber, and antioxidants, promoting immune health, eye health, and digestion. The green skin and orange flesh are both edible, making it versatile for roasting, steaming, mashing, or adding to soups and stews.

Squash, Spaghetti – Spaghetti squash is a unique winter squash with a mild, slightly sweet flavor and flesh that, when cooked, separates into spaghetti-like strands. It is low in calories and rich in vitamins A, C, and B6, as well as fiber and potassium. Spaghetti squash is often roasted or microwaved and can be used in a variety of dishes, including casseroles, stir-fries, or served with sauces like traditional spaghetti.

Squash, Sweet Dumpling – Sweet dumpling squash is a small, round winter squash with cream-colored skin and green stripes, known for its sweet, nutty flavor and tender flesh. It is rich in vitamins A and C, fiber, and antioxidants, which support immune health, eye health, and digestion. This squash is ideal for roasting, stuffing, or baking, and its edible skin makes preparation simple.

Sweet Potatoes – Sweet potatoes are a nutritious root vegetable known for their naturally sweet flavor and vibrant orange flesh, though they also come in other colors like purple and white. They are rich in vitamins A (as beta-carotene), C, and B6, as well as dietary fiber, potassium, and antioxidants. These nutrients support eye health, boost immunity, and promote digestive health. Sweet potatoes are versatile in cooking and can be baked, roasted, mashed, or used in soups and stews. They can also be enjoyed in both savory and sweet dishes. Store sweet potatoes in a cool, dark, well-ventilated place for several weeks, avoiding refrigeration as it can affect their texture and flavor.

Swiss Chard –  Swiss chard is a vibrant leafy green vegetable, rich in vitamins A, C, and K, as well as magnesium, potassium, and iron, making it a nutritious, low-calorie option. The stems come in various colors or simply a whitish green. Both the leaves and the stalks are edible. 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. Its slightly bitter, earthy flavor pairs well with garlic, lemon, and olive oil, and it can be sautéed or steamed. After cooking for several minutes, it can also be added to rice and beans or omelets. Chard can be sliced or chopped and added to soups. The stems work well in soups, stews, or as a celery substitute. Use Chard any way you would prepare spinach, allowing for longer cooking time for the stems. To store, keep unwashed in a plastic bag or container in the refrigerator’s crisper drawer, using it within 3–5 days; if it wilts, revive it by soaking in cold water before use. Before using, wash well in cool water and separate the leaves from the stems.

Baked Swiss Chard Stems is one of our family favorites.

Fun fact: Chard is in the chenopod family which includes beets, spinach, and quinoa.

Veggie E-Books

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

Arugula E-Book
Beets E-Book
Cabbage E-Book
Carrots E-Book
Collard Greens E-Book
Kale E-Book
Mushrooms E-Book
Onions E-Book
Potatoes E-Book
Radish E-Book
Winter Squash Varieties E-Book

Farm News and Events

The holidays are about more than gifts—they’re about cherished moments with family, friends, and community. At Willow Haven Farm General Store, we’re bringing those timeless traditions to life this Friday evening, December 13th, from 5 PM to 8 PM. Join us with your family to sip cozy drinks, wrap gifts, and sing carols together like those in your favorite Christmas storybooks!

Picture yourself surrounded by twinkling lights, sipping a creamy Gingerbread Latte or warm, organic hot cocoa as the scent of Christmas fills the air.
Stroll through our store, brimming with unique, local gifts for your loved ones – or maybe a treat for yourself!
Wrap gifts at our self-serve gift-wrapping station. (Because who doesn’t need a little wrapping help?)
Hear the joyful sound of carolers lifting their voices in unison at 7 PM. (Led by Farmer Reuben and family, with the talented Francis Koerber on the piano.)
Meet Farmer Reuben, who’s always happy to chat about farm life and how we’re committed to sustainable, local living.
Snap a family photo at our festive holiday photo booth to capture the magic of the evening!

Join us to connect with loved ones, embrace the spirit of Christmas, and create memories that will last a lifetime.

We can’t wait to share this special evening with you!

We support your desire to have a good, healthy way of life and organic farm food on your table that supports that goal.

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm

MEAL SUGGESTIONS FOR LOCAL ORGANIC FOOD THIS WEEK:

Need some lighter meal options before the next round of holiday meals?

• Romanesco and Butternut Squash Pasta works as a holiday side dish, but this veggie-forward recipe makes a delicious meatless main all by itself.
• Baked Salmon with Honey Mustard and Pecan-Panko Crust is elegant enough for company and easy enough for a weeknight.
• This White Chicken Chili is a lighter variation of classic chili. It’s perfect for a week when you make white beans and chicken for other recipes. Put the “planned leftovers” to work and you have a cozy meal for another night.
• Speaking of chili, keep our chili formula on hand all winter. Chili is a winter classic with plenty of room to add healthy veggies and try different healthy meats.

We have salad ideas that are anything but boring, so put your market box veggies and pantry items to work! Serve these as a side, a meatless main, or a hearty lunch.

• Warm, savory grains pair with dressed greens and tangy feta in this recipe. Tomato-Fried Rice Salad is healthy and super adaptable. Swap in whatever veggies, grains, or leftovers you have available. This looks like one to keep on hand all season!
• Quinoa Salad With Roasted Squash, Dried Cranberries, and Pecans uses several market box items. Topped with a quick balsamic dressing and crumbled feta, this one is sure to satisfy.
• Here’s something a little meatier but still light and healthy – Steak Salad with Spinach, Delicata Squash, and Blue Cheese.
• Kale Salad with Carrot Ginger Dressing is filled with colorful veggies, leafy greens, crispy roasted chickpeas, and a carrot ginger dressing you’ll want to put on everything.

ORGANIC PANTRY RECOMMENDATIONS:

Keep some dried pasta on hand so you always have something to use for a quick meal. Add whatever veggies you have on hand, a jar of sauce from the cupboard, or both! If you like noodle bowls or Asian-style soups, try some of our rice, lo mein, or udon noodles.

We have tomato sauce, sun-dried tomato pesto, Genovese pesto from Chef Dylan, artichoke paste, and olive oil to help you with your pasta dishes. Tip: Asiago cheese can work in place of Parmesan if you’re in a pinch.

PREPARED FOODS:

If you need some quick and easy options for busy days or impromptu gatherings, you’ll find quiche, pizza, soup, and more in our Meals section.

Make sure to check our Desserts page and you’ll always have some sweets on hand to share with visitors. Choose from a variety of chocolates, cookies made by the Farm Girls, or even cookie dough to keep in the freezer!

SEAFOOD: 

Individual sockeye salmon portions are exactly what you need for this week’s baked salmon recipe (above). Or try the recipe on a whole salmon filet and feed a crowd.

If you love Wild for Salmon’s products, try their Weathervane scallops. Scallops are low in fat, high in protein, and a source of important nutrients like potassium and selenium. Serve Simple Seared Alaskan Weathervane Scallops with any of your favorite sides. Their sweet flavor and melt-in-your-mouth texture will not disappoint!

• Pan-Seared Scallops with Arugula Mint Pesto is an easy-to-prepare main course.
• Arugula Salad with Seared Scallops uses your market box radishes, too! Swap in butterhead lettuce, loose-leaf lettuce, or Asian greens – whatever you have available!

MEATS:

Stock up and save on our pastured smoked ham slices. Having these on hand will help keep you sane during the busy holiday season. (See Tessa’s email from November 8th for tips and recipes!)

Add a flank steak to your market box to make the steak salad recipe above. Check out the new beef sirloin steak and the rest of our selection, too. Steaks can be a great quick meal option. Pair pastured steak with any of the salad ideas above and dinner is served!

CHEESE:

Several recipes this week include feta cheese so be sure to add some to your box when you’re meal planning. If you’re making the steak salad, you’ll need some blue cheese.

Bonus recipe: You can use goat cheese and blue cheese in this Pear and Arugula Salad. We have several varieties of goat cheese, so get creative!

SPECIAL RECOMMENDATIONS:

Remember, we can help you find all of your holiday meal supplies!

• Chlorine-free paper loaf and cake/pie baking pans, baking cups, and parchment baking sheets
• A wide variety of flours
• Butter, milk, eggs, and other dairy items
• Sugars and sweeteners
• Dried fruits
• …and more!

FRUIT:

Storage for all apple varieties:

Keep unwashed apples in a plastic bag in the refrigerator’s crisper drawer, where they can stay fresh for up to two weeks.

Apples, Crimson Crisp – This variety is known for its deep red skin, crisp texture, and balanced sweet-tart flavor. Crimson Crisp apples are an excellent source of dietary fiber and vitamin C. They also contain antioxidants that contribute to overall health. These medium-sized apples are perfect for fresh snacking, adding to salads, or using in baking due to their firm texture. Their balanced flavor makes them ideal for making applesauce, cider, or pies. Pair slices with cheese or nut butter for a delicious snack.

Apples, Stayman – This late-season apple variety is known for its firm texture and spicy, tart flavor with a hint of sweetness. Stayman Apples are high in fiber, vitamin C, and antioxidants, supporting immune health, digestion, and skin health. They are excellent for fresh eating and ideal for baking, sauces, and cider, as their flavor intensifies when cooked.

Pears, Asian – 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 in a perforated bag for up to two weeks. Keep them away from strong odors to preserve their fresh taste.

Pears, Bosc – Bosc pears are a brown-skinned pear variety known for their dense, crisp texture and sweet, slightly spicy flavor. They are high in dietary fiber, vitamin C, and potassium, supporting digestion, immune health, and heart function. Bosc pears are excellent for eating fresh, baking, poaching, or adding to salads, as they hold their shape well when cooked. Store unripe Bosc pears at room temperature until they soften slightly, then refrigerate to maintain freshness for up to a week.

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

What to use first: greens, pears, microgreens,

Longest Storage: apples, beets, garlic, kohlrabi, squash, potatoes

Pro-tip: Look at the items in your market box right away and decide how you will use them in your meal planning for the week. Freeze any veggies you know you won’t be able to eat in the week.

Arugula –  This leafy green has a peppery, slightly bitter flavor and is commonly used in salads, sandwiches, and as a garnish. It is low in calories and packed with vitamins A, C, and K, as well as folate and antioxidants, which support eye health, immune function, and bone strength. Arugula can be eaten fresh or lightly wilted in pasta dishes and pizzas. Some prefer to eat it tossed with other fresh greens or lettuce so that the spicy taste is not as strong. Putting it on a sandwich is another delicious way to enjoy its distinct flavor.  Store wrapped in a paper towel inside a loosely sealed plastic bag in the refrigerator crisper drawer. Properly stored, arugula can stay fresh for up to 3-5 days. For best quality, use arugula soon after purchasing.

Arugula isn’t just for salad. Here are 29 Ways to Eat Arugula including pasta dishes, pizza, sandwiches, and more.

Beets, Red – Red beets are root vegetables known for their earthy flavor and vibrant red-purple color. They are rich in nutrients like folate, manganese, potassium, and dietary fiber, as well as antioxidants such as betalains, which help reduce inflammation and support heart health. Both the roots and greens are edible, with the greens offering additional nutrients like vitamins A and C. Beets can be eaten raw in salads, roasted, boiled, or blended into smoothies and soups. Store beet greens separately from the root, wrapped in a damp cloth or in a plastic bag in the fridge. Use within a few days – they don’t keep long. Beet roots can be stored in a plastic bag in the crisper drawer of the fridge for up to two weeks. To freeze beets for longer storage, slice or chop them, spread on a cookie sheet to flash freeze, then transfer to freezer bags where they can be stored for up to a year.

Looking for ways to prepare beets? This post has 25 Beet Recipes including beet and lentil dip, roasted beets with fennel vinaigrette, a gorgeous soup using ginger and red cabbage, and beet and carrot latkes.

Bok Choy – This leafy green vegetable is a member of the Brassica family. It is rich in vitamins A, C, and K, folate, calcium, and iron. Low in calories and packed with antioxidants, it supports eye health, bone strength, and immune function. Bok choy can be eaten either raw or cooked. With a mild, slightly sweet, and peppery taste, bok choy is versatile in cooking—perfect for stir-fries, soups, and salads. If stir-frying or sautéing, chop the white stalks separately from the green leaves and start cooking the white stalks several minutes before adding the leaves to avoid overcooking the greens. Bok choy can also be grilled by cutting the vegetable lengthwise and drizzling with oil. To store, keep it unwashed in a perforated plastic bag in the refrigerator’s crisper drawer, where it stays fresh for 3-5 days.

Tip: Dirt often gets trapped in the widest part of the white stalks, so wash it well.

Broccoli – This nutrient-dense vegetable has green florets and stems and is known for its mild, slightly bitter flavor.  It is high in vitamins C, K, and A, as well as fiber, folate, and antioxidants, which support immune health, bone health, and digestion. Broccoli can be eaten raw in salads or cooked by steaming, roasting, or stir-frying, making it a versatile addition to various dishes. Store broccoli in the refrigerator, unwashed, in a perforated plastic bag to keep it fresh for up to a week. Avoid washing before storing, as excess moisture can lead to spoilage.

A purple tinge on broccoli florets is usually a result of exposure to cool temperatures while growing. The purple color comes from anthocyanins, natural pigments and antioxidants that broccoli produces in response to cold weather or intense sunlight.

This coloring is completely normal and doesn’t affect the taste or quality of the broccoli—it’s safe to eat and still packed with nutrients. The presence of anthocyanins may even add a little extra antioxidant boost!

Cabbage, Green – Green cabbage is a nutrient-dense cruciferous vegetable in the Brassica family, known for its tightly packed, round, pale green leaves. It is rich in vitamins C and K, as well as fiber and antioxidants, which are beneficial for immune health, digestion, and bone strength. With a mild, slightly peppery taste, green cabbage can be enjoyed raw in salads and slaws, or cooked in stir-fries, soups, and stews. To store, keep green cabbage unwashed in a perforated plastic bag in the refrigerator’s crisper drawer, where it can stay fresh for up to two weeks.

Carrots – Carrots are a versatile and popular root vegetable, known for their sweet, crunchy texture and vibrant orange color, though they can also be found in purple, yellow, and red varieties. They are rich in beta-carotene, which the body converts to vitamin A, essential for good vision and immune health. Carrots are a good source of dietary fiber, potassium, and antioxidants. Enjoy them raw, cooked, roasted, or juiced. They can be used in salads, soups, stews, and side dishes. For optimal storage, keep carrots in a cool, dry place or in the refrigerator, preferably in a plastic bag to maintain moisture, where they can last for several weeks.

Carrot tops are too good to waste. Here are 7 Crazy Good Ways to Eat Carrot Tops (plus a bonus cucumber tip to save).

Collard Greens – Collard greens are leafy greens with a slightly bitter, earthy flavor and hearty texture. They are rich in vitamins A, C, and K, calcium, fiber, and antioxidants, which support bone health, immune function, and digestion. Collard greens are often cooked by sautéing, steaming, or simmering in soups and stews, and they’re popular in Southern and African cuisines. Have you used your collard greens to make “lettuce” wraps yet? They hold together better so they are a great substitute.  To store, keep collard greens in the refrigerator, wrapped in a damp paper towel inside a plastic bag, where they can stay fresh for up to a week. For longer storage, blanch and freeze them or make green cubes to store for later use.

Garlic – This flavorful bulb is known for its pungent aroma and taste, and is commonly used in cooking to add depth to dishes. It’s rich in vitamins C and B6, manganese, and sulfur compounds, particularly allicin, which has antioxidant, anti-inflammatory, and immune-boosting properties. Garlic can be eaten raw or cooked and is often used in sauces, marinades, soups, and roasted vegetable dishes. Use in any recipe and add peeled cloves to pickles. All of our garlic is now cured so it can be stored in a cool, dark, dry place for several months. Avoid refrigerating whole bulbs, but once peeled, refrigerate or freeze cloves for longer storage.

Ginger – Ginger is a flavorful root widely used as a spice and natural remedy. It has a warm, slightly spicy taste and is rich in bioactive compounds like gingerol, which has anti-inflammatory and antioxidant properties. Ginger aids digestion, relieves nausea, and supports immune health. It is versatile in cooking, and used in teas, curries, stir-fries, baked goods, and beverages. Store fresh ginger in a cool, dry place for short-term use or in the refrigerator in a paper towel or airtight bag for extended freshness. For long-term storage, freeze peeled or sliced ginger.

Greens, Asian – Asian greens are a diverse group of leafy vegetables, including varieties like bok choy, gai lan, mizuna, and tatsoi, known for their tender leaves and mild, slightly peppery flavors. They are rich in vitamins A, C, and K, as well as antioxidants and fiber, making them a nutritious addition to meals. These greens are versatile and can be enjoyed raw in salads, stir-fried, steamed, or added to soups and noodle dishes. Store Asian greens in the refrigerator, ideally in a plastic bag or container with a damp paper towel to maintain freshness, and use them within a week for the best quality.

Kale, Lacinato – Lacinato kale, also known as Tuscan or dinosaur kale, is a nutrient-dense leafy green rich in vitamins A, C, and K, as well as calcium, iron, and antioxidants. Its dark green, bumpy leaves have a slightly sweeter flavor compared to other kale, making it ideal for salads, soups, stir-fries, and smoothies. It’s particularly delicious when sautéed with garlic or massaged with lemon juice for raw dishes. To store, place unwashed leaves in a plastic bag or container in the refrigerator’s crisper drawer, where they’ll stay fresh for 5 to 7 days.

Kale, Red Russian – This variety of kale has tender, flat, slightly fringed leaves with a reddish-purple hue and a mild, sweet flavor. It is rich in vitamins A, C, and K, plus calcium, potassium, and antioxidants, which promote bone health, immunity, and heart health. Red Russian kale can be eaten raw in salads, sautéed, blended into smoothies, or added to soups and stews. This would be delicious in the winter added to a potato soup or vegetable stir fry. I love it sauteed with garlic and olive oil until bright green and tender. Store kale in the refrigerator, wrapped in a damp paper towel and placed in a plastic bag. Stored properly, it can stay fresh for up to a week. To freeze, wash and chop into small pieces and place in a freezer bag.

Kohlrabi, Green or Purple Variety – Kohlrabi is a crunchy, mildly sweet vegetable from the cabbage family, with a taste similar to a mix of broccoli stems and radishes. It is rich in vitamins C and B6, fiber, and potassium, supporting immune function, digestion, and heart health. Kohlrabi can be eaten raw in salads and slaws or cooked by roasting, steaming, or stir-frying. The bulb and leaves are both edible. Store kohlrabi bulb and leaves separately. Both parts should be stored in the vegetable drawer of the refrigerator. Bulbs can be stored in a bag or wrapped in a moist paper towel. Store leaves in a plastic bag – you can use them like kale!  Use the leaves within a few days for optimal freshness.

This post has great info and suggestions for Kohlrabi.  Other CSA members have enjoyed their kohlrabi grilled, roasted, and spiralized into noodles.
SNACK IDEA: Cut in slices or sticks for snacking, sprinkle with salt or serve with a dip. Some people even say that dipping in peanut butter is their favorite way to eat them.

Lettuce, Butterhead – Butterhead lettuce, known for its soft, tender leaves and delicate, buttery flavor, is a type of lettuce in the Asteraceae family. It is an excellent source of vitamins A and K, as well as folate and antioxidants, which support eye health, bone strength, and immune function. Its mild, slightly sweet taste makes it ideal for salads, wraps, and sandwiches, and it pairs well with light dressings that won’t overpower its flavor. To store, keep butterhead lettuce unwashed in a perforated plastic bag in the crisper drawer of the refrigerator, where it will stay fresh for up to a week.

Lettuce, Red or Green Leaf – Leaf lettuce, known for its loose, leafy structure and mild, slightly sweet flavor, comes in green and red varieties. It is a low-calorie vegetable packed with vitamins A, C, and K, as well as folate and fiber, making it a nutritious choice for salads and wraps. Its tender leaves are best used raw in salads, sandwiches, or as a garnish. Store leaf lettuce in the refrigerator, loosely wrapped in a damp paper towel inside a plastic bag or container, and use it within a week to maintain freshness and crispness.

Microgreens – These young, tender greens are harvested just after the first leaves develop, making them highly nutritious and flavorful. They come in various types, including radish, broccoli, and arugula, and are packed with vitamins C, E, and K, along with antioxidants and minerals that support immune health, skin health, and digestion. Microgreens are best enjoyed raw to preserve their delicate texture and nutrients. Use them in salads, sandwiches, wraps, and as garnishes. Store microgreens in the refrigerator, loosely wrapped in a paper towel inside a plastic container, for up to a week. Avoid washing until just before use to prevent wilting.

Mushroom Varieties –

Store mushrooms in a paper bag or breathable container in the refrigerator, avoiding moisture buildup, and only wash them right before use to maintain freshness.

Mushroom, Portobello & Cremini – Portobello mushrooms are mature versions of cremini mushrooms, offering a meaty texture and rich, earthy flavor. Cremini, also known as “baby bellas,” are younger, smaller, and have a firmer texture with a milder taste. Both are low in calories, fat-free, cholesterol-free, and provide B vitamins, selenium, potassium, and antioxidants. Portobellos are ideal for grilling, roasting, or as a meat substitute in burgers, sandwiches, or stuffed recipes, while creminis are great for sautéing, adding to soups, stir-fries, pasta dishes, or as pizza and salad toppings.

Mushrooms, Shiitake – Shiitake mushrooms are prized for their rich, umami flavor and slightly chewy texture, making them a staple in Asian cuisine. They are low in calories, fat-free, and a good source of B vitamins, copper, selenium, and immune-supporting polysaccharides. Shiitakes are versatile and can be sautéed, stir-fried, grilled, or added to soups, stews, and sauces for a depth of flavor. They are popular in dishes like ramen, risotto, and dumplings, and are often used in vegetarian recipes for their meaty texture.

Mushrooms are super versatile in the kitchen. Here are 10 Things You Should Do With Mushrooms.

This roundup of 20 Mushroom Recipes has you covered with  meal ideas for breakfast, lunch, or dinner. 

Onion, Red – Red onions are a vibrant, mildly sweet onion variety with a sharp bite, commonly used raw or cooked in various dishes. They are a good source of vitamin C, antioxidants, and fiber, contributing to overall health and supporting the immune system. Red onions add color and flavor to salads, salsas, sandwiches, pickles, and roasted vegetable dishes. Store whole red onions in a cool, dry, well-ventilated space away from sunlight; once cut, refrigerate in an airtight container and use within a few days to preserve freshness.

Onion, Yellow – Yellow onions are a popular, versatile vegetable with golden-brown skin and a strong, savory flavor that mellows and sweetens when cooked. Rich in antioxidants, vitamin C, and fiber, yellow onions support immune health, digestion, and overall cellular health. They’re a staple in many cuisines, perfect for sautéing, caramelizing, roasting, and adding depth to soups, stews, and sauces. To store, keep unpeeled yellow onions in a cool, dry, well-ventilated place, away from potatoes, where they can last up to a month; once peeled or cut, store them in an airtight container in the refrigerator for up to a week.

Potatoes, Yellow – Also known as Yukon Gold or gold potatoes, yellow potatoes have smooth, thin, yellowish skin and 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 and are 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 because they 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.

Potatoes, White – White potatoes are a versatile, starchy vegetable with a mild, earthy flavor and smooth texture. They are rich in carbohydrates, fiber, vitamin C, potassium, and small amounts of protein, making them an energy-dense and nutritious food. These potatoes are excellent for mashing, roasting, baking, frying, or boiling, and they pair well with various seasonings and ingredients. Store them in a cool, dark, well-ventilated area, such as a pantry or cellar, to prevent sprouting and spoilage. Avoid refrigeration, as it can alter their texture and taste.

Radish, French Breakfast – French breakfast radishes are an heirloom variety known for their elongated shape, crisp texture, and mild, slightly peppery flavor. They are rich in vitamin C, fiber, and antioxidants, supporting immune health and digestion. These radishes are perfect for snacking, slicing into salads, or serving with butter and salt as a traditional French treat. Store them in the refrigerator, separating the greens from the roots to keep both fresh. Use the greens within a few days and the radishes within a week for the best quality.

Romanesco – Romanesco, also known as Romanesco broccoli or Roman cauliflower, is a unique vegetable in the Brassica family, related to broccoli and cauliflower. Its fractal-like, spiral green florets make it visually striking, while its flavor is nutty and slightly milder than broccoli. Romanesco is a good source of fiber, vitamin C, vitamin K, and carotenoids, which support digestion, immune function, and eye health. It can be enjoyed roasted, steamed, or added to pasta and grain dishes. Pair with garlic, olive oil, and lemon for a delicious side. To store, keep Romanesco in a perforated plastic bag in the refrigerator for up to a week.

Winter Squash Varieties

Tips for storing any winter squash:

Wipe the skin with vinegar to kill any microbes or spores before storing for longer than a few days.

Keep whole squash in a cool, dry place where it can last for up to a month. Once cut, wrap in plastic and refrigerate for up to five days.

Squash, Acorn – This winter squash has a distinctive ribbed, dark green exterior and sweet, yellow-orange flesh. It is rich in vitamins A and C, potassium, and dietary fiber, making it beneficial for eye health, immune support, and digestion. Acorn squash is versatile in the kitchen and can be roasted, baked, or steamed. It’s often stuffed with grains, meats, or vegetables, or used in soups and casseroles.

Squash, Butternut – Butternut squash is a sweet, nutty-flavored winter squash with a smooth, tan exterior and bright orange flesh. It is rich in vitamins A and C, fiber, potassium, and antioxidants, promoting eye health, immune function, and digestive health. Butternut squash can be roasted, mashed, pureed for soups, or used in casseroles and salads.

Squash, Kabocha – Kabocha squash, also known as Japanese pumpkin, is a winter squash with a sweet, nutty flavor and a dense, creamy texture. It’s rich in vitamins A and C, fiber, and antioxidants, promoting immune health, eye health, and digestion. The green skin and orange flesh are both edible, making it versatile for roasting, steaming, mashing, or adding to soups and stews.

Squash, Spaghetti – Spaghetti squash is a unique winter squash with a mild, slightly sweet flavor and flesh that, when cooked, separates into spaghetti-like strands. It is low in calories and rich in vitamins A, C, and B6, as well as fiber and potassium. Spaghetti squash is often roasted or microwaved and can be used in a variety of dishes, including casseroles, stir-fries, or served with sauces like traditional spaghetti.

Squash, Sweet Dumpling – Sweet dumpling squash is a small, round winter squash with cream-colored skin and green stripes, known for its sweet, nutty flavor and tender flesh. It is rich in vitamins A and C, fiber, and antioxidants, which support immune health, eye health, and digestion. This squash is ideal for roasting, stuffing, or baking, and its edible skin makes preparation simple.

Sweet Potatoes – Sweet potatoes are a nutritious root vegetable known for their naturally sweet flavor and vibrant orange flesh, though they also come in other colors like purple and white. They are rich in vitamins A (as beta-carotene), C, and B6, as well as dietary fiber, potassium, and antioxidants. These nutrients support eye health, boost immunity, and promote digestive health. Sweet potatoes are versatile in cooking and can be baked, roasted, mashed, or used in soups and stews. They can also be enjoyed in both savory and sweet dishes. Store sweet potatoes in a cool, dark, well-ventilated place for several weeks, avoiding refrigeration as it can affect their texture and flavor.

Veggie E-Books

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

Arugula E-Book
Beets E-Book
Bok Choy E-Book
Broccoli E-Book
Cabbage E-Book
Carrots E-Book
Collard Greens E-Book
Kale E-Book
Kohlrabi E-Book
Lettuce E-Book
Microgreens E-Book
Mushrooms E-Book
Onion E-Book
Potatoes E-Book
Winter Squash E-Book

Farm News and Events

We invite you to our Holiday Kickoff at Willow Haven Farm General Store, THIS Friday!

It’s time to kick off the holiday season with us tonight! From 5–8 PM, join us at the Holiday Kickoff Celebration at Willow Haven Farm General Store for an evening that’s about more than shopping.

Here’s what we’ve planned for you:
Complimentary mulled cider to warm your hands and your heart
Seasonal coffee specials that add a festive touch to your evening
A cozy photo spot perfect for capturing holiday memories
A chance to meet the farmers who grow your food and discover the values behind our farm

This event isn’t just a chance to check off your holiday shopping list—it’s an invitation to celebrate the season in a way that’s meaningful, personal, and connected to our local community.

We can’t wait to welcome you!”

We support your desire to have a good, healthy way of life and organic farm food on your table that supports that goal.

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm

Want to see where our beautiful read leaf lettuce is growing on the farm and how we are defending it agains the herds of deer that are desperate for food? Watch this on the farm video and celebrate with me the nourishing rains we are finally beginning to receive.

Maybe I’m talking to you in this video?

MEAL SUGGESTIONS FOR LOCAL ORGANIC FOOD THIS WEEK:

Need some help with your Thanksgiving bird? Use this guide to make a Delicious Roast Chicken (Or Turkey, Cornish Hens, etc.).

Want something different? This list of 20 Thanksgiving Mains That Aren’t Turkey has ideas for beef, pork, chicken, seafood, lasagna pie (why not?), and even mouth-watering meatless main dishes. (We’re looking at you, Mushroom Wellington with Creamy Carrot Sauce!)

If you’re in charge of the side dishes this year, put those market box veggies to work.

• Sweet Potato Casserole with Pecan Oat Topping looks delicious and you don’t even have to hide the heart-healthy nuts and oats.
• Cabbage gets dressed up for the holiday in Thanksgiving Slaw.
• You’ll find ideas for kale, carrots, squash, potatoes, stuffing, salads, and more in this Complete Guide to Thanksgiving Side Dishes.

Market box items make great holiday desserts!

• Sneak some veggies into the dessert menu with a delicious Gingered Butternut Squash Pie or Brown Butter Carrot Cake.
• Apple pie is a holiday classic. An Easy Apple Pie Recipe that takes just one hour sounds perfect. (Bonus flaky pie crust recipe inside!)

Tip: Most varieties of your market box apples are suitable for baking pies so don’t be afraid to substitute – check the descriptions below. 

• Browse through 20 delicious pie recipes including sweet potato, pear, pecan, cream pies, and more in The Ultimate Thanksgiving Pie Guide. You’ll also find helpful info on crusts, baking ahead, and the best pie tips & tricks.
• Not into pie? Here are 23 Thanksgiving Desserts That Aren’t Pie from chocolate chip cookies to Toasted White Sesame and Bittersweet Chocolate Tart. Yum!

ORGANIC PANTRY RECOMMENDATIONS:

Double-check your holiday recipes and make sure you have enough pantry items. Nuts and dried fruits, chocolate chips or bars, vanilla or other extracts, and even sesame seeds show up in several of the recipes above.

SPECIAL RECOMMENDATIONS:

• Remember, we can help you find all of your holiday meal supplies!
• If you prefer something ready-to-heat for your celebration or a quick meal on a busy baking day, we have quiche, pizza, and more in our Meals section.
• Are ready-to-go desserts more your style? Make sure to check our Desserts page and leave the baking to us!

FRUIT:

Apples, Jonagold – This crisp, juicy variety has a balanced sweet-tart flavor, combining the best qualities of Jonathan and Golden Delicious apples. They are rich in fiber, vitamin C, and antioxidants, which support immune health, digestion, and skin health. Jonagold apples are firm in texture which makes them an excellent option for eating fresh, baking in pies, or making sauces.

Storage for all apple varieties:

Keep unwashed apples in a plastic bag in the refrigerator’s crisper drawer, where they can stay fresh for up to two weeks.

Apples, Pink Lady – Pink Lady apples are a crisp, juicy apple variety with a balanced sweet-tart flavor and a vibrant pinkish-red skin. They are high in fiber, vitamin C, and antioxidants, promoting heart health, immune support, and skin health. Pink Lady apples hold their shape well so they are great for snacking, adding to salads, or baking.

Apples, Stayman – This late-season apple variety is known for its firm texture and spicy, tart flavor with a hint of sweetness. They are high in fiber, vitamin C, and antioxidants, supporting immune health, digestion, and skin health. Stayman apples are excellent for fresh eating and ideal for baking, sauces, and cider, as their flavor intensifies when cooked.

Pears, Asian – 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 in a perforated bag for up to two weeks. Keep them away from strong odors to preserve their fresh taste.

Pears, Bosc – Bosc pears are a brown-skinned pear variety known for their dense, crisp texture and sweet, slightly spicy flavor. They are high in dietary fiber, vitamin C, and potassium, supporting digestion, immune health, and heart function. Bosc pears are excellent for eating fresh, baking, poaching, or adding to salads, as they hold their shape well when cooked. Store unripe Bosc pears at room temperature until they soften slightly, then refrigerate to maintain freshness for up to a week.

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

What to use first: greens, pears, microgreens, tomatoes

Longest Storage: apples, beets, garlic, kohlrabi, squash, potatoes

Pro-tip: Look at the items in your market box right away and decide how you will use them in your meal planning for the week. Freeze any veggies you know you won’t be able to eat in the week.

Arugula –  This leafy green has a peppery, slightly bitter flavor and is commonly used in salads, sandwiches, and as a garnish. It is low in calories and packed with vitamins A, C, and K, as well as folate and antioxidants, which support eye health, immune function, and bone strength. Arugula can be eaten fresh or lightly wilted in pasta dishes and pizzas. Some prefer to eat it tossed with other fresh greens or lettuce so that the spicy taste is not as strong. Putting it on a sandwich is another delicious way to enjoy its distinct flavor. Here is a collection of recipes for any taste 19 Ways to Eat Arugula. Store wrapped in a paper towel inside a loosely sealed plastic bag in the refrigerator crisper drawer. Properly stored, arugula can stay fresh for up to 3-5 days. For best quality, use arugula soon after purchasing.

Beets, Red – Red beets are root vegetables known for their earthy flavor and vibrant red-purple color. They are rich in nutrients like folate, manganese, potassium, and dietary fiber, as well as antioxidants such as betalains, which help reduce inflammation and support heart health. Both the roots and greens are edible, with the greens offering additional nutrients like vitamins A and C. Beets can be eaten raw in salads, roasted, boiled, or blended into smoothies and soups. Store beet greens separately from the root, wrapped in a damp cloth or in a plastic bag in the fridge. Use within a few days – they don’t keep long. Beet roots can be stored in a plastic bag in the crisper drawer of the fridge for up to two weeks. To freeze beets for longer storage, slice or chop them, spread on a cookie sheet to flash freeze, then transfer to freezer bags where they can be stored for up to a year. Looking for 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.

Bok Choy – This leafy green vegetable is a member of the Brassica family. It is rich in vitamins A, C, and K, folate, calcium, and iron. Low in calories and packed with antioxidants, it supports eye health, bone strength, and immune function. Bok choy can be eaten either raw or cooked. With a mild, slightly sweet, and peppery taste, bok choy is versatile in cooking—perfect for stir-fries, soups, and salads. If stir-frying or sautéing, chop the white stalks separately from the green leaves and start cooking the white stalks several minutes before adding the leaves to avoid overcooking the greens. Bok choy can also be grilled by cutting the vegetable lengthwise and drizzling with oil. To store, keep it unwashed in a perforated plastic bag in the refrigerator’s crisper drawer, where it stays fresh for 3-5 days.

Tip: Dirt often gets trapped in the widest part of the white stalks, so wash it well.

Cabbage, Green – Green cabbage is a nutrient-dense cruciferous vegetable in the Brassica family, known for its tightly packed, round, pale green leaves. It is rich in vitamins C and K, as well as fiber and antioxidants, which are beneficial for immune health, digestion, and bone strength. With a mild, slightly peppery taste, green cabbage can be enjoyed raw in salads and slaws, or cooked in stir-fries, soups, and stews. To store, keep green cabbage unwashed in a perforated plastic bag in the refrigerator’s crisper drawer, where it can stay fresh for up to two weeks.

Carrots – Carrots are a versatile and popular root vegetable, known for their sweet, crunchy texture and vibrant orange color, though they can also be found in purple, yellow, and red varieties. They are rich in beta-carotene, which the body converts to vitamin A, essential for good vision and immune health. Carrots are a good source of dietary fiber, potassium, and antioxidants. Enjoy them raw, cooked, roasted, or juiced. They can be used in salads, soups, stews, and side dishes. For optimal storage, keep carrots in a cool, dry place or in the refrigerator, preferably in a plastic bag to maintain moisture, where they can last for several weeks.

Carrot tops are too good to waste. Here are 7 Crazy Good Ways to Eat Carrot Tops (plus a bonus cucumber tip to save).

Collard Greens – Collard greens are leafy greens with a slightly bitter, earthy flavor and hearty texture. They are rich in vitamins A, C, and K, calcium, fiber, and antioxidants, which support bone health, immune function, and digestion. Collard greens are often cooked by sautéing, steaming, or simmering in soups and stews, and they’re popular in Southern and African cuisines. Have you used your collard greens to make “lettuce” wraps yet? They hold together better so they are a great substitute.  To store, keep collard greens in the refrigerator, wrapped in a damp paper towel inside a plastic bag, where they can stay fresh for up to a week. For longer storage, blanch and freeze them or make green cubes to store for later use.

Fennel Bulb – A member of the carrot family, fennel is known for its sweet, anise-like flavor. It 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 them separately wrapped in a damp paper towel inside a plastic bag. For longer storage, fennel bulbs can be blanched and frozen.

Garlic – This flavorful bulb is known for its pungent aroma and taste, and is commonly used in cooking to add depth to dishes. It’s rich in vitamins C and B6, manganese, and sulfur compounds, particularly allicin, which has antioxidant, anti-inflammatory, and immune-boosting properties. Garlic can be eaten raw or cooked and is often used in sauces, marinades, soups, and roasted vegetable dishes. Use in any recipe and add peeled cloves to pickles. All of our garlic is now cured so it can be stored in a cool, dark, dry place for several months. Avoid refrigerating whole bulbs, but once peeled, refrigerate or freeze cloves for longer storage.

Kale, Lacinato – Lacinato kale, also known as Tuscan or dinosaur kale, is a nutrient-dense leafy green rich in vitamins A, C, and K, as well as calcium, iron, and antioxidants. Its dark green, bumpy leaves have a slightly sweeter flavor compared to other kales, making it ideal for salads, soups, stir-fries, and smoothies. It’s particularly delicious when sautéed with garlic or massaged with lemon juice for raw dishes. To store, place unwashed leaves in a plastic bag or container in the refrigerator’s crisper drawer, where they’ll stay fresh for 5 to 7 days.

Kale, Red Russian – This variety of kale has tender, flat, slightly fringed leaves with a reddish-purple hue and a mild, sweet flavor. It is rich in vitamins A, C, and K, plus calcium, potassium, and antioxidants, which promote bone health, immunity, and heart health. Red Russian kale can be eaten raw in salads, sautéed, blended into smoothies, or added to soups and stews. This would be delicious in the winter added to a potato soup or vegetable stir fry. I love it sauteed with garlic and olive oil until bright green and tender. Store kale in the refrigerator, wrapped in a damp paper towel and placed in a plastic bag. Stored properly, it can stay fresh for up to a week. To freeze, wash and chop into small pieces and place in a freezer bag.

Kohlrabi, Green or Purple Variety – Kohlrabi is a crunchy, mildly sweet vegetable from the cabbage family, with a taste similar to a mix of broccoli stems and radishes. It is rich in vitamins C and B6, fiber, and potassium, supporting immune function, digestion, and heart health. Kohlrabi can be eaten raw in salads and slaws or cooked by roasting, steaming, or stir-frying. The bulb and leaves are both edible. Store kohlrabi bulb and leaves separately. Both parts should be stored in the vegetable drawer of the refrigerator. Bulbs can be stored in a bag or wrapped in a moist paper towel. Store leaves in a plastic bag – you can use them like kale!  Use the leaves within a few days for optimal freshness.

This post has great info and suggestions for Kohlrabi.  Other CSA members have enjoyed their kohlrabi grilled, roasted, and spiralized into noodles.
SNACK IDEA: Cut in slices or sticks for snacking, sprinkle with salt or serve with a dip. Some people even say that dipping in peanut butter is their favorite way to eat them.

Lettuce, Butterhead – Butterhead lettuce, known for its soft, tender leaves and delicate, buttery flavor, is a type of lettuce in the Asteraceae family. It is an excellent source of vitamins A and K, as well as folate and antioxidants, which support eye health, bone strength, and immune function. Its mild, slightly sweet taste makes it ideal for salads, wraps, and sandwiches, and it pairs well with light dressings that won’t overpower its flavor. To store, keep butterhead lettuce unwashed in a perforated plastic bag in the crisper drawer of the refrigerator, where it will stay fresh for up to a week.

Microgreens – Microgreens are young, tender greens harvested just after the first leaves develop, making them highly nutritious and flavorful. They come in various types, including radish, broccoli, and arugula, and are packed with vitamins C, E, and K, along with antioxidants and minerals that support immune health, skin health, and digestion. Microgreens are best enjoyed raw to preserve their delicate texture and nutrients, making them ideal for salads, sandwiches, wraps, and garnishes. Store microgreens in the refrigerator, loosely wrapped in a paper towel inside a plastic container, where they can stay fresh for up to a week. Avoid washing until just before use to prevent wilting.

Mushroom, 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.

Need some new mushroom ideas? Here are 10 Things You Should Do with Mushrooms

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.

Onion, Yellow – Yellow onions are a popular, versatile vegetable with golden-brown skin and a strong, savory flavor that mellows and sweetens when cooked. Rich in antioxidants, vitamin C, and fiber, yellow onions support immune health, digestion, and overall cellular health. They’re a staple in many cuisines, perfect for sautéing, caramelizing, roasting, and adding depth to soups, stews, and sauces. To store, keep unpeeled yellow onions in a cool, dry, well-ventilated place, away from potatoes, where they can last up to a month; once peeled or cut, store them in an airtight container in the refrigerator for up to a week.

Parsley – Parsley is a popular herb with bright green leaves and a fresh, slightly peppery flavor. It is rich in vitamins A, C, and K, along with folate and antioxidants, which support immune health, bone health, and digestion. Parsley is used as both a garnish and a key ingredient in various dishes. It 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. Keep for several days. For longer storage, parsley can be chopped and frozen in airtight containers or ice cube trays.

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 and are 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 because they 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.

Radish, French Breakfast – French breakfast radishes are an heirloom variety known for their elongated shape, crisp texture, and mild, slightly peppery flavor. They are rich in vitamin C, fiber, and antioxidants, supporting immune health and digestion. These radishes are perfect for snacking, slicing into salads, or serving with butter and salt as a traditional French treat. Store them in the refrigerator, separating the greens from the roots to keep both fresh. Use the greens within a few days and the radishes within a week for the best quality.

Romanesco – Romanesco, also known as Romanesco broccoli or Roman cauliflower, is a unique vegetable in the Brassica family, related to broccoli and cauliflower. Its fractal-like, spiral green florets make it visually striking, while its flavor is nutty and slightly milder than broccoli. Nutritionally, Romanesco is a good source of fiber, vitamin C, vitamin K, and carotenoids, which support digestion, immune function, and eye health. It can be enjoyed roasted, steamed, or added to pasta and grain dishes, often paired with garlic, olive oil, and lemon for a delicious side. To store, keep Romanesco in a perforated plastic bag in the refrigerator, where it will stay fresh for up to a week.

Winter Squash Varieties

Tip for storing any winter squash: Wipe the skin with vinegar to kill any microbes or spores before storing for longer than a few days.

Squash, Butternut – Butternut squash is a sweet, nutty-flavored winter squash with a smooth, tan exterior and bright orange flesh. It is rich in vitamins A and C, fiber, potassium, and antioxidants, promoting eye health, immune function, and digestive health. Butternut squash can be roasted, mashed, pureed for soups, or used in casseroles and salads. To store, keep whole butternut squash in a cool, dark place for up to a month. Once cut, wrap it in plastic and refrigerate for up to a week to maintain freshness.

Squash, Kabocha – Kabocha squash, also known as Japanese pumpkin, is a winter squash with a sweet, nutty flavor and a dense, creamy texture. It’s rich in vitamins A and C, fiber, and antioxidants, promoting immune health, eye health, and digestion. The green skin and orange flesh are both edible, making it versatile for roasting, steaming, mashing, or adding to soups and stews. Store whole kabocha squash in a cool, dry place for up to a month, or refrigerate cut pieces for up to a week.

Squash, Spaghetti – Spaghetti squash is a unique winter squash with a mild, slightly sweet flavor and flesh that, when cooked, separates into spaghetti-like strands. It is low in calories and rich in vitamins A, C, and B6, as well as fiber and potassium. Spaghetti squash is often roasted or microwaved and can be used in a variety of dishes, including casseroles, stir-fries, or served with sauces like traditional spaghetti. Store whole spaghetti squash in a cool, dry place for up to a month. Once cut, wrap it in plastic and refrigerate for up to five days.

Squash, Sweet Dumpling – Sweet dumpling squash is a small, round winter squash with cream-colored skin and green stripes, known for its sweet, nutty flavor and tender flesh. It is rich in vitamins A and C, fiber, and antioxidants, which support immune health, eye health, and digestion. This squash is ideal for roasting, stuffing, or baking, and its edible skin makes preparation simple. Store whole sweet dumpling squash in a cool, dry place for up to a month. Once cut, wrap and refrigerate it for up to a week.

Sweet Potatoes – Sweet potatoes are a nutritious root vegetable known for their naturally sweet flavor and vibrant orange flesh, though they also come in other colors like purple and white. They are rich in vitamins A (as beta-carotene), C, and B6, as well as dietary fiber, potassium, and antioxidants. These nutrients support eye health, boost immunity, and promote digestive health. Sweet potatoes are versatile in cooking and can be baked, roasted, mashed, or used in soups and stews. They can also be enjoyed in both savory and sweet dishes. Store sweet potatoes in a cool, dark, well-ventilated place for several weeks, avoiding refrigeration as it can affect their texture and flavor. It’s still warm outside, but soup season is on the way. Get ready with this recipe for Sweet Potato Sausage Soup. Sweet potatoes for dessert? Absolutely. Try this Easy Sweet Potato Chocolate Pudding.

Veggie E-Books

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

Carrots E-Book
Collard Greens E-Book
Beets E-Book
Kale E-Book
Microgreens E-Book
Mushrooms E-Book
Potatoes E-Book
Winter Squash E-Book

Farm Events

Visit our brand new Willow Haven Farm General Store at 8150 Hamilton Blvd, Breinigsville, PA 18031.

Focus on Nutrition for Organic Farm Food Wisdom

After years of feeding 9 – 20 people every day, I’ve learned a few things about making nutritious meals that go the distance and keep everyone happy. As you connect with me, more you’ll learn why I recommend these foods.

• organic fresh seasonal vegetables
• fermented vegetables
• organic eggs from pastured chickens
• sourdough bread made with organic wheat (no sprays!)
• raw, grass-fed milk and organic yogurt made from grass-fed milk

I’m sharing the deep reasons why these foods are essential and what we can learn from traditional wisdom in a new public Facebook Group. Join me to learn more!

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

The 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 the image below to join me here.

As Always…

We support your desire to have a good, healthy way of life and organic farm food on your table that supports that goal.

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm

On that note, let’s dig into the food you’ll enjoy this week.

MEAL SUGGESTIONS FOR LOCAL FOOD THIS WEEK:

It is winter squash season and we have the recipes for you!

• Keep this simple and flexible formula for Stuffed Roasted Winter Squash on hand all season. Mix and match your filling ingredients and get creative! (Tip: check your fridge for leftovers and veggies that need to get used soon.)
• Sweet and Spicy Roasted Kabocha Squash makes a great side dish. Or chop the squash into cubes and add to a rice bowl with sauteed bok choy and your favorite protein.
• Need an easy weeknight meal? Spaghetti Squash with Moroccan Tomato Sauce is filled with exotic warming spices. Add some meatballs or chickpeas for a heartier meal.
• Romanesco and Butternut Squash Pasta is bursting with fall flavors and textures. Makes a great holiday side dish or a meatless pasta meal.
• Veggies for dessert? Try this Gingered Butternut Squash Pie. Delicious!
• Want more? Check out this roundup of Winter Squash Recipies. There is truly something for everyone here!

Many Asian-style dishes can be prepared quickly. Whip up Pasta with Bok Choy and Feta or Bok Choy Chicken in about 30 minutes – or less!

Asian Chicken Lettuce Wraps are a great recipe for a big dinner or a party and use several of your market box items. (Tip: Use cabbage leaves or collard greens instead of lettuce.) Leftover filling will keep well in the fridge for lunch another day.

Sheet-pan meals are great low-fuss and mostly hands-off options for busy weeknights. Try Blackened Salmon Bites with Broccoli, Potatoes, and Magic Green Sauce. This recipe works well with chicken, pork, or beef. Swap in sweet potatoes and/or Romanesco for the veggies.

BREAD and BAKERY:

Enjoy the flavors of fall in Vince’s spiced pumpkin scones, apple cinnamon scones, and cranberry walnut sourdough bread.

PANTRY:

If you’re making the pasta meals above, make sure you add dried pasta to your market box this week. (Tip: Pick up an extra box or bag and some pesto, tomato sauce, or artichoke paste to keep on hand for a quick meal on a busy night.)

MEAT:

Have you tried our ham slices? They’re getting rave reviews! Make sure to read Tessa’s email all about ham dated November 8th. It’s filled with recipe ideas, tips, and info to help you stay sane this holiday season. STOCKING UP HINT: If you buy 4 ham slices you’ll get a quantity discount and be ready to implement all of Tessa’s meal ideas.

Our beef short ribs are on sale and perfect for making these Simple Beef Short Ribs. Add a side of mashed potatoes and roasted Romanesco.

DAIRY AND CHEESE:

If you haven’t tried our Greek yogurt, you are in for a treat! Choose from plain, strawberry, or blueberry.

Add feta cheese to your box for the bok choy pasta recipe above. It’s also delicious on an autumn-inspired kale salad or scrambled eggs.

PREPARED FOODS:

Chef Dylan’s quiches are made with farm-fresh ingredients and will help you get dinner on the table in as little as 15 minutes. Six flavors to choose from this week including butternut sage.

SPECIAL RECOMMENDATIONS:

It will soon be time for holiday cooking and baking. We can help you find all of your holiday meal supplies!

• Chlorine-free paper loaf and cake/pie baking pans, baking cups, and parchment baking sheets
• A wide variety of flours
• Butter, milk, eggs, and other dairy items
• Sugars and sweeteners
• Dried fruits
• …and more!

FRUIT:

Apples, Autumn Crisp – Autumn Crisp apples are a relatively new variety known for their bright, sweet-tart flavor and satisfying crunch. These apples are rich in dietary fiber, vitamin C, and antioxidants, making them a healthy snack choice. Their firm texture and balanced flavor make them perfect for eating fresh, adding to salads, or pairing with cheese.

Apples, Jonagold – This crisp, juicy variety has a balanced sweet-tart flavor, combining the best qualities of Jonathan and Golden Delicious apples. They are rich in fiber, vitamin C, and antioxidants, which support immune health, digestion, and skin health. Jonagold apples are firm in texture which makes them an excellent option for eating fresh, baking in pies, or making sauces.

Storage for all apple varieties:

Keep unwashed apples in a plastic bag in the refrigerator’s crisper drawer, where they can stay fresh for up to two weeks.

Apples, Pink Lady – Pink Lady apples are a crisp, juicy apple variety with a balanced sweet-tart flavor and a vibrant pinkish-red skin. They are high in fiber, vitamin C, and antioxidants, promoting heart health, immune support, and skin health. Pink Lady apples hold their shape well so they are great for snacking, adding to salads, or baking.

Apples, Smokehouse – Smokehouse apples are an heirloom variety known for their rich, tangy-sweet flavor and firm, juicy texture. Originating in Pennsylvania, they have a slightly spicy taste and are excellent for both fresh eating and cooking, especially in pies, sauces, and cider. These apples are a good source of dietary fiber, vitamin C, and various antioxidants, making them a nutritious addition to meals.

Apples, Stayman – This late-season apple variety is known for its firm texture and spicy, tart flavor with a hint of sweetness. They are high in fiber, vitamin C, and antioxidants, supporting immune health, digestion, and skin health. Stayman apples are excellent for fresh eating and ideal for baking, sauces, and cider, as their flavor intensifies when cooked.

Pears, Asian – 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 in a perforated bag for up to two weeks. Keep them away from strong odors to preserve their fresh taste.

Pears, Bosc – Bosc pears are a brown-skinned pear variety known for their dense, crisp texture and sweet, slightly spicy flavor. They are high in dietary fiber, vitamin C, and potassium, supporting digestion, immune health, and heart function. Bosc pears are excellent for eating fresh, baking, poaching, or adding to salads, as they hold their shape well when cooked. Store unripe Bosc pears at room temperature until they soften slightly, then refrigerate to maintain freshness for up to a week.

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

What to use first: greens, pears, microgreens, tomatoes

Longest Storage: apples, beets, garlic, kohlrabi, squash, potatoes

Pro-tip: Look at the items in your market box right away and decide how you will use them in your meal planning for the week. Freeze any veggies you know you won’t be able to eat in the week.

Arugula –  This leafy green has a peppery, slightly bitter flavor and is commonly used in salads, sandwiches, and as a garnish. It is low in calories and packed with vitamins A, C, and K, as well as folate and antioxidants, which support eye health, immune function, and bone strength. Arugula can be eaten fresh or lightly wilted in pasta dishes and pizzas. Some prefer to eat it tossed with other fresh greens or lettuce so that the spicy taste is not as strong. Putting it on a sandwich is another delicious way to enjoy its distinct flavor. Here is a collection of recipes for any taste 19 Ways to Eat Arugula. Store wrapped in a paper towel inside a loosely sealed plastic bag in the refrigerator crisper drawer. Properly stored, arugula can stay fresh for up to 3-5 days. For best quality, use arugula soon after purchasing.

Beets, Red – Red beets are root vegetables known for their earthy flavor and vibrant red-purple color. They are rich in nutrients like folate, manganese, potassium, and dietary fiber, as well as antioxidants such as betalains, which help reduce inflammation and support heart health. Both the roots and greens are edible, with the greens offering additional nutrients like vitamins A and C. Beets can be eaten raw in salads, roasted, boiled, or blended into smoothies and soups. Store beet greens separately from the root, wrapped in a damp cloth or in a plastic bag in the fridge. Use within a few days – they don’t keep long. Beet roots can be stored in a plastic bag in the crisper drawer of the fridge for up to two weeks. To freeze beets for longer storage, slice or chop them, spread on a cookie sheet to flash freeze, then transfer to freezer bags where they can be stored for up to a year. Looking for 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.

Bok Choy – This leafy green vegetable is a member of the Brassica family. It is rich in vitamins A, C, and K, folate, calcium, and iron. Low in calories and packed with antioxidants, it supports eye health, bone strength, and immune function. Bok choy can be eaten either raw or cooked. With a mild, slightly sweet, and peppery taste, bok choy is versatile in cooking—perfect for stir-fries, soups, and salads. If stir-frying or sautéing, chop the white stalks separately from the green leaves and start cooking the white stalks several minutes before adding the leaves to avoid overcooking the greens. Bok choy can also be grilled by cutting the vegetable lengthwise and drizzling with oil. To store, keep it unwashed in a perforated plastic bag in the refrigerator’s crisper drawer, where it stays fresh for 3-5 days.

Tip: Dirt often gets trapped in the widest part of the white stalks, so wash it well.

Cabbage, Green – Green cabbage is a nutrient-dense cruciferous vegetable in the Brassica family, known for its tightly packed, round, pale green leaves. It is rich in vitamins C and K, as well as fiber and antioxidants, which are beneficial for immune health, digestion, and bone strength. With a mild, slightly peppery taste, green cabbage can be enjoyed raw in salads and slaws, or cooked in stir-fries, soups, and stews. To store, keep green cabbage unwashed in a perforated plastic bag in the refrigerator’s crisper drawer, where it can stay fresh for up to two weeks.

Carrots – Carrots are a versatile and popular root vegetable, known for their sweet, crunchy texture and vibrant orange color, though they can also be found in purple, yellow, and red varieties. They are rich in beta-carotene, which the body converts to vitamin A, essential for good vision and immune health. Carrots are a good source of dietary fiber, potassium, and antioxidants. Enjoy them raw, cooked, roasted, or juiced. They can be used in salads, soups, stews, and side dishes. For optimal storage, keep carrots in a cool, dry place or in the refrigerator, preferably in a plastic bag to maintain moisture, where they can last for several weeks.

Carrot tops are too good to waste. Here are 7 Crazy Good Ways to Eat Carrot Tops (plus a bonus cucumber tip to save).

Celery – Celery is a crunchy, low-calorie vegetable known for its mild, slightly salty flavor. It is rich in vitamins K and C, folate, potassium, and fiber, supporting bone health, digestion, and hydration. Celery is often eaten raw as a snack, added to salads, or used as a base in soups, stews, and stir-fries. Store celery in the refrigerator, tightly wrapped in aluminum foil to retain its crispness, where it can stay fresh for up to two weeks. For longer storage, celery can be chopped and frozen.

Don’t forget to use those celery greens!

They’re a great addition to cooked beans, salads, and eggs. Use leaves to make pesto or dry them and make your own parsley flakes, powder, or salt. 

Collard Greens – Collard greens are leafy greens with a slightly bitter, earthy flavor and hearty texture. They are rich in vitamins A, C, and K, calcium, fiber, and antioxidants, which support bone health, immune function, and digestion. Collard greens are often cooked by sautéing, steaming, or simmering in soups and stews, and they’re popular in Southern and African cuisines. Have you used your collard greens to make “lettuce” wraps yet? They hold together better so they are a great substitute.  To store, keep collard greens in the refrigerator, wrapped in a damp paper towel inside a plastic bag, where they can stay fresh for up to a week. For longer storage, blanch and freeze them or make green cubes to store for later use.

Fennel Bulb – Fennel is a member of the carrot family and is known for its sweet, anise-like flavor. It 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 them separately wrapped in a damp paper towel inside a plastic bag. For longer storage, fennel bulbs can be blanched and frozen.

Garlic – This flavorful bulb is known for its pungent aroma and taste, and is commonly used in cooking to add depth to dishes. It’s rich in vitamins C and B6, manganese, and sulfur compounds, particularly allicin, which has antioxidant, anti-inflammatory, and immune-boosting properties. Garlic can be eaten raw or cooked and is often used in sauces, marinades, soups, and roasted vegetable dishes. Use in any recipe and add peeled cloves to pickles. All of our garlic is now cured so it can be stored in a cool, dark, dry place for several months. Avoid refrigerating whole bulbs, but once peeled, refrigerate or freeze cloves for longer storage.

Kale, Red Russian – This variety of kale has tender, flat, slightly fringed leaves with a reddish-purple hue and a mild, sweet flavor. It is rich in vitamins A, C, and K, plus calcium, potassium, and antioxidants, which promote bone health, immunity, and heart health. Red Russian kale can be eaten raw in salads, sautéed, blended into smoothies, or added to soups and stews. This would be delicious in the winter added to a potato soup or vegetable stir fry. I love it sauteed with garlic and olive oil until bright green and tender. Store kale in the refrigerator, wrapped in a damp paper towel and placed in a plastic bag. Stored properly, it can stay fresh for up to a week. To freeze, wash and chop into small pieces and place in a freezer bag.

Kohlrabi, Green or Purple Variety – Kohlrabi is a crunchy, mildly sweet vegetable from the cabbage family, with a taste similar to a mix of broccoli stems and radishes. It is rich in vitamins C and B6, fiber, and potassium, supporting immune function, digestion, and heart health. Kohlrabi can be eaten raw in salads and slaws or cooked by roasting, steaming, or stir-frying. The bulb and leaves are both edible. Store kohlrabi bulb and leaves separately. Both parts should be stored in the vegetable drawer of the refrigerator. Bulbs can be stored in a bag or wrapped in a moist paper towel. Store leaves in a plastic bag – you can use them like kale!  Use the leaves within a few days for optimal freshness.

This post has great info and suggestions for Kohlrabi.  Other CSA members have enjoyed their kohlrabi grilled, roasted, and spiralized into noodles.
SNACK IDEA: Cut in slices or sticks for snacking, sprinkle with salt or serve with a dip. Some people even say that dipping in peanut butter is their favorite way to eat them.

Lettuce, Butterhead – Butterhead lettuce, known for its soft, tender leaves and delicate, buttery flavor, is a type of lettuce in the Asteraceae family. It is an excellent source of vitamins A and K, as well as folate and antioxidants, which support eye health, bone strength, and immune function. Its mild, slightly sweet taste makes it ideal for salads, wraps, and sandwiches, and it pairs well with light dressings that won’t overpower its flavor. To store, keep butterhead lettuce unwashed in a perforated plastic bag in the crisper drawer of the refrigerator, where it will stay fresh for up to a week.

Microgreens – Microgreens are young, tender greens harvested just after the first leaves develop, making them highly nutritious and flavorful. They come in various types, including radish, broccoli, and arugula, and are packed with vitamins C, E, and K, along with antioxidants and minerals that support immune health, skin health, and digestion. Microgreens are best enjoyed raw to preserve their delicate texture and nutrients, making them ideal for salads, sandwiches, wraps, and garnishes. Store microgreens in the refrigerator, loosely wrapped in a paper towel inside a plastic container, where they can stay fresh for up to a week. Avoid washing until just before use to prevent wilting.

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.

Mushroom, 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.

Need some new mushroom ideas? Here are 10 Things You Should Do with Mushrooms

Onion, Yellow – Yellow onions are a popular, versatile vegetable with golden-brown skin and a strong, savory flavor that mellows and sweetens when cooked. Rich in antioxidants, vitamin C, and fiber, yellow onions support immune health, digestion, and overall cellular health. They’re a staple in many cuisines, perfect for sautéing, caramelizing, roasting, and adding depth to soups, stews, and sauces. To store, keep unpeeled yellow onions in a cool, dry, well-ventilated place, away from potatoes, where they can last up to a month; once peeled or cut, store them in an airtight container in the refrigerator for up to a week.

Parsley – Parsley is a popular herb with bright green leaves and a fresh, slightly peppery flavor. It is rich in vitamins A, C, and K, along with folate and antioxidants, which support immune health, bone health, and digestion. Parsley is used as both a garnish and a key ingredient in various dishes. It 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. Keep for several days. For longer storage, parsley can be chopped and frozen in airtight containers or ice cube trays.

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.

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, 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.

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 because they 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.

Romanesco – Romanesco, also known as Romanesco broccoli or Roman cauliflower, is a unique vegetable in the Brassica family, related to broccoli and cauliflower. Its fractal-like, spiral green florets make it visually striking, while its flavor is nutty and slightly milder than broccoli. Nutritionally, Romanesco is a good source of fiber, vitamin C, vitamin K, and carotenoids, which support digestion, immune function, and eye health. It can be enjoyed roasted, steamed, or added to pasta and grain dishes, often paired with garlic, olive oil, and lemon for a delicious side. To store, keep Romanesco in a perforated plastic bag in the refrigerator, where it will stay fresh for up to a week.

Winter Squash Varieties

Tip for storing any winter squash: Wipe the skin with vinegar to kill any microbes or spores before storing for longer than a few days.

Squash, Acorn – This winter squash has a distinctive ribbed, dark green exterior and sweet, yellow-orange flesh. It is rich in vitamins A and C, potassium, and dietary fiber, making it beneficial for eye health, immune support, and digestion. Acorn squash is versatile in the kitchen and can be roasted, baked, or steamed. It’s often stuffed with grains, meats, or vegetables, or used in soups and casseroles. For storage, keep acorn squash in a cool, dry place where it can last for up to a month. Once cut, wrap it in plastic and refrigerate for up to five days. If you received acorn squash in your market box this week, welcome fall to your dinner table with Apple Stuffed Acorn Squash or Acorn Squash Stuffed with Wild Rice, Apples, Sage, and Fresh Chevre.

Squash, Butternut – Butternut squash is a sweet, nutty-flavored winter squash with a smooth, tan exterior and bright orange flesh. It is rich in vitamins A and C, fiber, potassium, and antioxidants, promoting eye health, immune function, and digestive health. Butternut squash can be roasted, mashed, pureed for soups, or used in casseroles and salads. To store, keep whole butternut squash in a cool, dark place for up to a month. Once cut, wrap it in plastic and refrigerate for up to a week to maintain freshness.

Squash, Delicata – Delicata squash is a small, oblong winter squash with yellow skin and green stripes. It is known for its sweet, creamy flavor and edible skin. It’s a good source of vitamins A and C, potassium, and dietary fiber, which aid in immune function, eye health, and digestion. Delicata squash can be roasted, stuffed, or sautéed and is often enjoyed as a side dish or in salads and soups. Store delicata squash in a cool, dry place for up to a month. Once cut, wrap it in plastic and refrigerate for up to five days.

Squash, Kabocha – (COMING NEXT WEEK!) Kabocha squash, also known as Japanese pumpkin, is a winter squash with a sweet, nutty flavor and a dense, creamy texture. It’s rich in vitamins A and C, fiber, and antioxidants, promoting immune health, eye health, and digestion. The green skin and orange flesh are both edible, making it versatile for roasting, steaming, mashing, or adding to soups and stews. Store whole kabocha squash in a cool, dry place for up to a month, or refrigerate cut pieces for up to a week.

Squash, Spaghetti – Spaghetti squash is a unique winter squash with a mild, slightly sweet flavor and flesh that, when cooked, separates into spaghetti-like strands. It is low in calories and rich in vitamins A, C, and B6, as well as fiber and potassium. Spaghetti squash is often roasted or microwaved and can be used in a variety of dishes, including casseroles, stir-fries, or served with sauces like traditional spaghetti. Store whole spaghetti squash in a cool, dry place for up to a month. Once cut, wrap it in plastic and refrigerate for up to five days.

Squash, Sweet Dumpling – Sweet dumpling squash is a small, round winter squash with cream-colored skin and green stripes, known for its sweet, nutty flavor and tender flesh. It is rich in vitamins A and C, fiber, and antioxidants, which support immune health, eye health, and digestion. This squash is ideal for roasting, stuffing, or baking, and its edible skin makes preparation simple. Store whole sweet dumpling squash in a cool, dry place for up to a month. Once cut, wrap and refrigerate it for up to a week.

Sweet Potatoes – Sweet potatoes are a nutritious root vegetable known for their naturally sweet flavor and vibrant orange flesh, though they also come in other colors like purple and white. They are rich in vitamins A (as beta-carotene), C, and B6, as well as dietary fiber, potassium, and antioxidants. These nutrients support eye health, boost immunity, and promote digestive health. Sweet potatoes are versatile in cooking and can be baked, roasted, mashed, or used in soups and stews. They can also be enjoyed in both savory and sweet dishes. Store sweet potatoes in a cool, dark, well-ventilated place for several weeks, avoiding refrigeration as it can affect their texture and flavor. It’s still warm outside, but soup season is on the way. Get ready with this recipe for Sweet Potato Sausage Soup. Sweet potatoes for dessert? Absolutely. Try this Easy Sweet Potato Chocolate Pudding.

Tomatoes, Slicing – Tomatoes are rich in vitamins A, C, and K, along with potassium and antioxidants like lycopene, which support heart health, skin health, and reduce inflammation. Enjoy fresh tomatoes sliced into salads and sandwiches, cooked into sauces, soups, and stews, or roasted and grilled for added flavor. These Simple and Reliable Tomato Recipes include Fresh Pasta Sauce, Gazpacho, and Caprese Salad. Try Fresh Tomato Soup, with Variations. Store ripe tomatoes at room temperature with the stem side down and use within one week. Do not refrigerate; cold temperatures can affect their texture and flavor. 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.

Veggie E-Books

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

Carrots E-Book
Collard Greens E-Book
Beets E-Book
Kale E-Book
Microgreens E-Book
Mushrooms E-Book
Potatoes E-Book
Winter Squash E-Book

Farm Events

Focus on Nutrition for Budget Wisdom

After years of feeding 9 – 20 people every day, I’ve learned a few things about making nutritious meals that go the distance and keep everyone happy. As you connect with me, more you’ll learn why I recommend these foods.

• organic fresh seasonal vegetables
• fermented vegetables
• organic eggs from pastured chickens
• sourdough bread made with organic wheat (no sprays!)
• raw, grass-fed milk and organic yogurt made from grass-fed milk

I’m sharing the deep reasons why these foods are essential and what we can learn from traditional wisdom in a new public Facebook Group. Join me to learn more!

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

The 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 the image below to join me here.

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

They’re everywhere right now, and there’s no better time to slice ‘em up, freeze ‘em, and have them ready for all your winter cooking.

Because let’s be honest—come January, they’re ridiculously expensive in the store, and the flavor just isn’t the same.

Here’s my quick and easy process: just slice or chop your peppers however you like, lay them flat on a tray to freeze so they don’t clump together, and then pop them into freezer bags.

That’s it! They’ll be ready to toss into soups, stir-fries, casseroles—whatever you’re cooking up. You’ll thank yourself later, trust me.

But wait, there’s more!

Did you know that red bell peppers are packed with more vitamin C than an orange?

Yep, it’s true.

Since we’re talking about vitamin C, it’s a great time to indulge in raw peppers to give your immune system a boost before cold and flu season hits.

Red bell peppers, in particular, pack more vitamin C than an orange—152 mg per pepper compared to an orange’s 70 mg.

That’s double the immune-boosting power! Eating them raw in a salad, or just snacking on slices, is a great way to sneak in extra vitamins while they’re at their peak.

Freezing peppers is the perfect way to save money, avoid those winter grocery store price hikes, and keep the vibrant flavors of summer alive all year.

But let’s not forget about the hot ones!

Did you know that hot peppers can help your immune system too?

Our members are busy making their own master tonic with the best of the season’s hot peppers right now, and you can too!

This fiery elixir combines hot peppers, garlic, onions, and more—perfect for stashing away and pulling out when you need to fight off a winter cold. It’s nature’s immune-boosting powerhouse in a jar.

• Make your own Super Duper Tonic. We use this tonic to treat winter colds, cases of flu, and infections. Use organic onions, horseradish, ginger, garlic, and hot peppers in the Master Tonic recipe here. The hot peppers combined with other healing ingredients will help you feel better in no time!

So go ahead, stock up now, freeze a batch of sweet and hot peppers, and you’ll be well-prepared with summer flavors and immunity-boosting goodness all year long. Your future self will be so grateful!

MEAL SUGGESTIONS FOR LOCAL FOOD THIS WEEK:

It’s soup (and stew) season! Sweet Potato Sausage Soup will keep you warm and satisfied. Use your kale in Tunisian Stew with Kale & Chickpeas.

Keep this Stuffed Roasted Winter Squash formula on hand all season to make the most of these seasonal beauties. They can be filled with many combinations of grass-fed proteins, organic veggies, healthy grains, and cheeses. You can add everything you need to your market box.

Add Beets with Toasted Walnuts to your plate as a side for your favorite protein. Serve over greens like kale or mizuna for a beautiful fall lunch salad.

Kale is the star of the show in The Very Best Kale Salad. Serve as a lunchtime main, light dinner, or with your favorite soup.

Keep this Stuffed Roasted Winter Squash formula on hand all season to make the most of these seasonal beauties. They can be filled with many combinations of grass-fed meats, organic veggies, healthy grains, and cheeses. You’ll find everything you need on Harvie.

Planning a busy day enjoying the fall weather? Make Classic Slow-Cooker Beef Stew and have dinner waiting for you when you get home.

BREAD: If you’re making fall soups, stews, and salads, make sure to add bread to your market box. Our sourdough loaves are made lovingly by Vince right here on the farm. Grab two!

DAIRY: Creamy butter is a must-have to go with your sourdough breads. We have creamy Amish butter, raw butter, and cultured goat milk butter.

PANTRY RECOMMENDATIONS: Stock up on dried beans, rice, healthy grains, and dried pasta for your fall recipes.

PREPARED FOODS: Look for Chef Dylan’s creations in our meals section on Harvie. Kick off soup season with Chicken Rice Mushroom soup. You’ll also find pepper garlic hummus and Genovese pesto in the condiments section.

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.

Apples, Honeycrisp – Honeycrisp apples are known for their exceptionally crisp texture and balanced sweet-tart flavor. They are low in calories and a great source of dietary fiber, vitamin C, and antioxidants, which support digestive health, boost the immune system, and promote overall wellness. Honeycrisp apples are ideal for eating fresh or adding to salads. Their ability to retain their texture when cooked makes them ideal for cooking and baking. Store in the refrigerator to keep them fresh and crisp for several weeks.

Apples, MacIntosh – The soft, juicy texture and balanced sweet-tart flavor of MacIntosh apples makes them perfect for snacking and adding to salads. They are low in calories, rich in dietary fiber, and provide essential vitamins such as A and C, potassium, and antioxidants. McIntosh apples break down easily when cooked, making them perfect for sauces, purees, and softer baked goods like crisps or pries. (They may not hold up in firmer recipes.) To maximize freshness, store them in the refrigerator’s crisper drawer, where they can last several weeks. Store away from strong-smelling foods to avoid absorbing odors.

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, Sunrise – This yellow-green pear variety is known for its sweet, juicy flesh and smooth texture. They are a great source of dietary fiber, vitamin C, and potassium, which support digestion, immune function, and heart health. Sunrise pears are delicious when eaten fresh, added to salads, or paired with cheeses. They can be baked, poached, or used in desserts like tarts and crumbles. Store unripe pears at room temperature until they soften slightly, then refrigerate to maintain freshness for up to a week.

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

What to use first: pears, arugula, eggplant, microgreens, tomatoes

Lasts longest: apples, beets, garlic, onions, squash, potatoes, Chinese/Napa cabbage

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

Done for now but will return: broccoli, bok choy, collards, kohlrabi

Arugula –  This leafy green has a peppery, slightly bitter flavor and is commonly used in salads, sandwiches, and as a garnish. It is low in calories and packed with vitamins A, C, and K, as well as folate and antioxidants, which support eye health, immune function, and bone strength. Arugula can be eaten fresh or lightly wilted in pasta dishes and pizzas. Some prefer to eat it tossed with other fresh greens or lettuce so that the spicy taste is not as strong. Putting it on a sandwich is another delicious way to enjoy its distinct flavor. Here is a collection of recipes for any taste 19 Ways to Eat Arugula. Store wrapped in a paper towel inside a loosely sealed plastic bag in the refrigerator crisper drawer. Properly stored, arugula can stay fresh for up to 3-5 days. For best quality, use arugula soon after purchasing.

Beets, Red – Red beets are root vegetables known for their earthy flavor and vibrant red-purple color. They are rich in nutrients like folate, manganese, potassium, and dietary fiber, as well as antioxidants such as betalains, which help reduce inflammation and support heart health. Both the roots and greens are edible, with the greens offering additional nutrients like vitamins A and C. Beets can be eaten raw in salads, roasted, boiled, or blended into smoothies and soups. Store beet greens separately from the root, wrapped in a damp cloth or in a plastic bag in the fridge. Use within a few days – they don’t keep long. Beet roots can be stored in a plastic bag in the crisper drawer of the fridge for up to two weeks. To freeze beets for longer storage, slice or chop them, spread on a cookie sheet to flash freeze, then transfer to freezer bags where they can be stored for up to a year. Looking for 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 – Carrots are a versatile and popular root vegetable, known for their sweet, crunchy texture and vibrant orange color, though they can also be found in purple, yellow, and red varieties. They are rich in beta-carotene, which the body converts to vitamin A, essential for good vision and immune health. Carrots are a good source of dietary fiber, potassium, and antioxidants. Enjoy them raw, cooked, roasted, or juiced. They can be used in salads, soups, stews, and side dishes. For optimal storage, keep carrots in a cool, dry place or in the refrigerator, preferably in a plastic bag to maintain moisture, where they can last for several weeks.

Cabbage, Chinese/Napa – Chinese or Napa cabbage is a pale green, oblong-shaped cabbage with crisp, tender leaves and a mild, slightly sweet flavor. It is low in calories and rich in vitamins C and K, fiber, and antioxidants, which support immune health, bone strength, and digestion. This cabbage can be eaten raw in salads or as a wrap for fillings. It can also be cooked any way you would use traditional cabbage. Napa cabbage tastes excellent in Asian-inspired dishes. It is commonly used in stir-fries, soups, and as the main ingredient in kimchi. Store Napa cabbage in the refrigerator, tightly wrapped, where it can stay fresh for up to two weeks. Stir-fried Chinese Cabbage Recipe is a quick and easy recipe to get you started.

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.

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.

Kale, Red Russian – This variety of kale has tender, flat, slightly fringed leaves with a reddish-purple hue and a mild, sweet flavor. It is rich in vitamins A, C, and K, plus calcium, potassium, and antioxidants, which promote bone health, immunity, and heart health. Red Russian kale can be eaten raw in salads, sautéed, blended into smoothies, or added to soups and stews. 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. Store kale in the refrigerator, wrapped in a damp paper towel, and placed in a plastic bag. Stored properly, it can stay fresh for up to a week. To freeze, wash and chop into small pieces and place in a 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.

Mizuna – Mizuna is a leafy green vegetable originating from Japan. It is known for its feathery, serrated leaves and mildly peppery, mustard-like flavor. Commonly used in salads, stir-fries, and soups, it adds a refreshing crunch and subtle spice to dishes. Mizuna is rich in vitamins A, C, and K, and offers a good source of folate, calcium, and antioxidants, making it a nutritious addition to meals. It can be eaten raw or lightly cooked, and blends well with other greens or as a topping for pizzas and sandwiches. Store mizuna in the refrigerator in a plastic bag with a damp paper towel to retain moisture, where it can stay fresh for up to a week.

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.

Mushrooms, Lion’s Mane – can be sautéed, grilled, or roasted and are excellent in soups, stews, and stir-fries. Their texture makes them a great meat substitute in vegetarian and vegan recipes. Store in a paper bag in the refrigerator to prevent moisture buildup and keep fresh for up to a week.

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 – Parsley is a popular herb with bright green leaves and a fresh, slightly peppery flavor. It is rich in vitamins A, C, and K, along with folate and antioxidants, which support immune health, bone health, and digestion. Parsley is used as both a garnish and a key ingredient in various dishes. It 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. Keep for several days. For longer storage, parsley can be chopped and frozen in airtight containers or ice cube trays.

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, 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 – Also known as bell peppers, sweet 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 because they 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.

Radish – The roots keep well for up to two weeks in a plastic bag in the fridge. Remove leaves if they are still attached. Store the unwashed greens in a loosely wrapped Debbie Meyer plastic green bag in the crisper bin of your refrigerator and eat them ASAP. Store the radish roots dry and unwashed in a plastic bag in the refrigerator for 1 week. This root vegetable can be eaten raw or steamed for 8-12 minutes for a milder taste. They’re also good on the veggie tray with some dip. Use the greens in Radish Leaf Pesto.  Try Roasted Radishes with Chive Vinaigrette or Arugula, Avocado, and Radish Salad with Poached Egg. And if you haven’t tried pickled radishes, they will blow your mind. Use the Fermented Vegetable Recipe included in the DIY Basic Sauerkraut Formula – download to make your own pickled radishes.

Squash, Acorn – This winter squash has a distinctive ribbed, dark green exterior and sweet, yellow-orange flesh. It is rich in vitamins A and C, potassium, and dietary fiber, making it beneficial for eye health, immune support, and digestion. Acorn squash is versatile in the kitchen and can be roasted, baked, or steamed. It’s often stuffed with grains, meats, or vegetables, or used in soups and casseroles. For storage, keep acorn squash in a cool, dry place where it can last for up to a month. Once cut, wrap it in plastic and refrigerate for up to five days. If you received acorn squash in your market box this week, welcome fall to your dinner table with Apple Stuffed Acorn Squash or Acorn Squash Stuffed with Wild Rice, Apples, Sage, and Fresh Chevre.

Squash, Delicata – Delicata squash is a small, oblong winter squash with yellow skin and green stripes. It is known for its sweet, creamy flavor and edible skin. It’s a good source of vitamins A and C, potassium, and dietary fiber, which aid in immune function, eye health, and digestion. Delicata squash can be roasted, stuffed, or sautéed and is often enjoyed as a side dish or in salads and soups. Store delicata squash in a cool, dry place for up to a month. Once cut, wrap it in plastic and refrigerate for up to five days.

Squash, Spaghetti – Spaghetti squash is a unique winter squash with a mild, slightly sweet flavor and flesh that, when cooked, separates into spaghetti-like strands. It is low in calories and rich in vitamins A, C, and B6, as well as fiber and potassium. Spaghetti squash is often roasted or microwaved and can be used in a variety of dishes, including casseroles, stir-fries, or served with sauces like traditional spaghetti. Store whole spaghetti squash in a cool, dry place for up to a month. Once cut, wrap it in plastic and refrigerate for up to five days.

Tip for storing any winter squash: Wipe the skin with vinegar to kill any microbes or spores before storing for longer than a few days.

Sweet Potatoes – Sweet potatoes are a nutritious root vegetable known for their naturally sweet flavor and vibrant orange flesh, though they also come in other colors like purple and white. They are rich in vitamins A (as beta-carotene), C, and B6, as well as dietary fiber, potassium, and antioxidants. These nutrients support eye health, boost immunity, and promote digestive health. Sweet potatoes are versatile in cooking and can be baked, roasted, mashed, or used in soups and stews. They can also be enjoyed in both savory and sweet dishes. Store sweet potatoes in a cool, dark, well-ventilated place for several weeks, avoiding refrigeration as it can affect their texture and flavor. It’s still warm outside, but soup season is on the way. Get ready with this recipe for Sweet Potato Sausage Soup. Sweet potatoes for dessert? Absolutely. Try this Easy Sweet Potato Chocolate Pudding.

Tomatoes are rich in vitamins A, C, and K, along with potassium and antioxidants like lycopene, which support heart health, skin health, and reduce inflammation. Tomatoes can be eaten raw in salads and sandwiches, cooked into sauces, soups, and stews, or roasted and grilled for added flavor. Store ripe tomatoes at room temperature with the stem side down and use within one week. Do not refrigerate; cold temperatures can affect their texture and flavor. 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.

Did you know that tomatoes are actually a fruit, but commonly used as a vegetable?

Tomatoes, Cherry – Eat these sweet gems as a 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.

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

Tomatoes, Green – Green tomatoes are unripe tomatoes that have a firm texture and a tangy, slightly acidic flavor. Often used in Southern U.S. cuisine, they are commonly fried, but can also be pickled, grilled, or used in relishes and salsas. Nutritionally, green tomatoes provide fiber, vitamin C, vitamin K, and small amounts of beta-carotene, although their nutrient content is slightly lower than that of fully ripe tomatoes. Their firm texture makes them ideal for frying or baking, as they hold up well during cooking. To store green tomatoes, keep them at room temperature if you want them to ripen, or refrigerate them to slow down the ripening process, where they can last for several days.

Zucchini – Green summer squash is often called zucchini. It is low in calories and rich in vitamins A and C, potassium, and antioxidants, which support skin health, immune function, and digestion. It has a mild flavor and tender texture making it a versatile ingredient for many dishes. Many varieties of green and yellow summer squash are interchangeable in recipes. Zucchini can be eaten raw in salads, grilled, sautéed, spiralized into noodles, or baked into breads and muffins. Try a simple sautee or stir fry. 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! Store zucchini in the refrigerator, where it can stay fresh for up to a week. Avoid washing it before storing it to prevent moisture buildup.

Veggie E-Books

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

Arugula E-Book
Carrots E-Book
Chinese Cabbage E-Book
Beets E-Book
Bell Peppers E-Book
Kale E-Book
Microgreens E-Book
Mizuna E-Book
Mushrooms E-Book
Potatoes E-Book
Radish E-Book
Tomatoes E-Book
Winter Squash E-Book

Farm Events

LAST Brick Oven Pizza Night of the Season is October 4th!

Join us 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.

Focus on Nutrition for Budget Wisdom

After years of feeding 9 – 20 people every day, I’ve learned a few things about making nutritious meals that go the distance and keep everyone happy. As you connect with me, more you’ll learn why I recommend these foods.

• organic fresh seasonal vegetables
• fermented vegetables
• organic eggs from pastured chickens
• sourdough bread made with organic wheat (no sprays!)
• raw, grass-fed milk and organic yogurt made from grass-fed milk

I’m sharing the deep reasons why these foods are essential and what we can learn from traditional wisdom in a new public Facebook Group. Join me to learn more!

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

The 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:

Next Farm Event:

 Join Willow Haven Farm at Lehigh Valley VegStock 2024!

 Saturday, October 12, 2024​
11 AM – 5 PM
Bushkill Creek, Tatamy, PA

Come enjoy a FREE Fall Healthy Harvest Festival filled with:

• Delicious & Nourishing Food
• Local Booze
• Phenomenal Live Music
• Renowned Guest Speakers
• Family-Friendly Fun

​Willow Haven Farm will be there with a selection of:

• Fresh Veggies
• Homemade Bread
• Tasty Snacks
• Essential Oils
• Refreshing Drinks

​Support local vendors and enjoy a day of community fun!

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

Once you know the formula, experiment! Try different varieties of tomatoes, peppers, and onions as they are available. Use lime juice or vinegar for the acid component. Cilantro is traditionally used in salsa, but parsley and oregano work well, too.

Tessa’s Tips:

• Salsa takes just minutes to prepare – especially if you use my time-saving trick of blending the salsa.
• Use red or white onions for the best flavor.
• Drain liquid from tomatoes before mixing or blending for thicker salsa.
• Use plenty of salt and lemon juice for zing.
• Raw ingredients will yield fresh, bright flavors. Roasting will yield rich, smoky flavors and bring out the natural sweetness.
• Add a pinch of sugar to help balance spicy flavors.

Salsa with tortilla chips is a popular serving option. But what else can you do with salsa?

• Mix into sour cream or plain Greek yogurt for a dip or salad dressing.
• Serve with raw veggies as dippers instead of tortilla chips.
• Stir into grits/polenta or mac & cheese.
• Add to your favorite lunchtime salad (tuna, chicken, potato, egg, etc.).
• Use a dollop as a burger condiment.
• Add to grilled cheese sandwiches.
• Use it as a topping for your favorite meat or fish, baked potatoes, or eggs.

Community Supported Agriculture is Awesome!

There are so many ways that farming is part of the community.

Willow Haven Farm exemplifies it uniquely when we allow teens to join us for a week or a day.

This teen friend helped harvest Romaine Lettuce and lots of other greens this week. She loves hanging out with the farm crew and contributing to her community.

How long can this last?

The longer you commit to buying your food directly from farmers the stronger communities and local agriculture can be.

Our CSA (community supported agriculture) program is UNIQUE in our community because Farmer Reuben is committed to connecting you with local, organic farm food ALL YEAR LONG!

What about you?

Think about this: How long do you want to keep getting market boxes from us this year?

We aren’t going to stop. Will you?

Be Thankful for the Results!

Thanks for supporting our family farm and all the friends that learn and grow here!

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:  more 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: eggplant, microgreens, sweet corn, tomatoes, cantaloupe, nectarines and peaches (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, bok choy, radish, Napa cabbage, collards, kale

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.

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.

Eggplant – 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.

Lettuce, Romaine – Store your lettuce properly and enjoy summer salads with sliced vegetables from your box. Romaine holds up well in Mason Jar Salads. Lettuce Soup is always an option if you don’t feel like having another salad.  This could be frozen as well and substitute a bit of onion for leek.

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 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, Long Red of Florence – “Rossa lunga di Firenze” is an Italian heirloom variety known for its elongated shape and vibrant reddish-purple skin. offering a sweet, mild flavor ideal for various dishes. These onions are low in calories and rich in vitamins C and B6, manganese, and antioxidants like quercetin, which support heart health. Usage: They can be sliced raw for salads and sandwiches or cooked to enhance their sweetness, making them perfect for roasting, grilling, or caramelizing. Storage: Store them in a cool, dry, well-ventilated area for several weeks, avoiding plastic bags to prevent moisture buildup, or slice and freeze them in an airtight container for longer preservation.

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.

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, Red – Small to medium-sized tubers with bright red or pink skin and creamy, white flesh. They have a subtly sweet and buttery flavor and are known for their smooth, firm texture. Nutritionally, red potatoes are low in calories and fat but high in potassium, vitamin C, and dietary fiber. They also contain antioxidants such as anthocyanins, which are beneficial for heart health. Usage: Red potatoes are versatile in the kitchen and hold their shape well during cooking, making them ideal for boiling, roasting, grilling, and adding to salads and stews. Parsley Potatoes are one of my favorite ways to prepare them. They can be mashed for a creamy texture or sliced and baked as a side dish. Also try Garlic Roasted Red Potatoes.  Storage: Store red potatoes in a cool, dark, and well-ventilated area such as a pantry or cellar for up to several weeks. Avoid refrigeration as it can affect 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. Grilled Summer Squash with Red Onion and Feta also uses your onions. . 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.

Tomato, 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!)

Tomato, 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.

Farm Food Highlights

FRUIT:

Nectarines – Nectarines, a fuzz-free cousin of peaches, 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.

Yellow peaches – 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.

Watermelon, Red – Watermelon is a popular summer fruit known for its sweet, juicy, and refreshing flesh, which can range 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, as well as 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.

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.

BREAD:  It’s zucchini season! Try our homemade zucchini bread, made right here at Willow Haven Farm with our own zucchini. Delicious by itself or with your favorite spread such as creamy farm butter, plain or cranberry sage chevre, or even some yogurt with a drizzle of honey. Try grilled zucchini bread for a unique dessert! Lightly brush slices of zucchini bread with olive oil and grill over medium heat until grill marks develop (about 2 minutes per side). Serve warm zucchini bread with a scoop of ice cream and some fruit.

CHEESE: Goat cheese is a classic pairing for watermelon and can also highlight the flavor of your stone fruits. Spread chevre on our French country sourdough loaf and top with sliced peaches or nectarines. The sharp, pungent flavor of blue cheese is also a terrific complement for the sweetness of peaches and nectarines. Try them together in a salad with some pecans or walnuts and a light vinaigrette dressing.

PANTRY RECOMMENDATIONS: Don’t forget those probiotic-rich ferments! Have you tried Giardiniera vegetables yet? The spicy combo of cauliflower, carrots, celery, and peppers in an oil and vinegar brine makes a great appetizer by itself or as with a cheese board. Giardiniera adds a healthy zing to your favorite sandwiches. Serve it as a side for your favorite meats, as a topping for potatoes, or with eggs.

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

MEAL SUGGESTIONS: 

Potato, Corn, and Leek Chowder is a classic that uses of several items available in your market box this week – leeks, peppers, corn, potatoes, and parsley.

Country Green Beans combines beans and potatoes with ham (or bacon!) for a quick skillet meal.

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

Serve Tomato Bruschetta (from above) and Crispy Baked Chicken with Giardiniera. Most of the ingredients for these two recipes can be added to 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!

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
Potaotes E-Book
Sweet Corn E-Book
Tomatoes E-Book

Farm Events

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

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

I’ll show you how how mature summer onions are different than scallions this week’s video, how I made my basil last longer than a week, how tall our dill grows and what to do with dill seed.

Celebrate everything you can do with raw milk! Maybe you’ll be adventurous enough to get an extra gallon to make your own sour cream, butter, buttermilk and creamy dressings.

SUBSCRIBE to our YouTube channel to be notified of new videos.

Free Class

I can’t wait to introduce you to my friend and farm member, Cathy, so I encourage you to reserve your spot at our next class, “EMPOWERING WELLNESS THROUGH ESSENTIAL OILS” on Saturday, July 20 at 11 am.

CLICK HERE TO RESERVE YOUR SPOT IN THE CLASS

Saturday
July 20
11 am.

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:  Red onion, peppers, shallots, garlic, and eggplant. 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: beet greens, broccoli, dill, lettuce, microgreens, tomatoes, blueberries, raspberries

Lasts longest: beetroots, kohlrabi, radishes, scallions

Finished for the season: asparagus, garlic scapes

Done for now but will return: Many spring vegetables will return again in the fall.

Arugula – Place arugula in a loosely sealed plastic bag in the crisper drawer. Use within three days. Arugula is a slender, leafy green which has a spicy/nutty taste. Some prefer to eat it tossed with other fresh greens or lettuce so that the spicy taste is not as strong. Putting it on a sandwich is another delicious way to enjoy its flavor without being overpowered by it. It can also be sautéed or added to hot pasta. Here is a collection of recipes for any taste 19 Ways to Eat Arugula. 

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. 

Yellow 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. Yellow beans pair well with garlic, lemon, herbs, and olive oil. String beans are great with pesto and I love this recipe for Blistered Green Beans.  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. I love beets. My favorite summer salad is with beets, walnuts, and parmesan. 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

Broccoli – Broccoli should be kept unwashed, trimming only the large leaves (save leaves for DIY veggie stock). Stored in a perforated, plastic bag in the refrigerator, it will keep fresh for several days. To prepare, rinse the broccoli, if necessary, and soak it upside down in cold, salted water. Broccoli is best when quickly steamed or stir-fried. Overcooking enhances its strong flavor and aroma, dulls the color, and leaches out nutrients. It should be cooked a minimum amount of time until tender, but still crisp. Try this recipe for Broccoli with Beans and Almonds. Check out Stop Throwing Away Your Broccoli Stems for more ideas. 

Cabbage – General instructions for all types: To store: Place dry, unwashed cabbage heads in the refrigerator, preferably in the vegetable bin. To prep: Rinse the cabbage under cold water before use. Cut cabbage head in half. Be sure to remove the stem end and triangular core near the base. To use: Eat raw in salads, steamed, braised, or fried. Turn raw cabbage into coleslaw or sauerkraut. Roast cabbage steaks/slices at 400 F drizzled with olive oil and salt. Or try stir-frying shredded cabbage in olive oil until wilted with a little bit of minced garlic. To freeze: Choose how to cut your heads based on your end use. Cook in boiling water for 90 seconds. Douse in ice water to stop the cooking process. Drain the cabbage and dry as much as possible. Place in Ziplock freezer bags based on the portions you plan to use, and remove as much air as possible. Put in freezer.

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.

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, green – this is a green summer cabbage, which means that it is great for any cabbage recipe but it is not meant for long-term storage like fall cabbages.  It is slaw season so here is another recipe, with a twist: Lime Ginger Slaw.

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.

Cabbage, Chinese/Napa – Can be eaten raw in salads or cooked any way you would use traditional cabbage. It tastes excellent in Asian-flavored dishes, especially stir-fry. Stir-fried Chinese Cabbage Recipe is quick and easy. Store the Napa cabbage wrapped in a damp towel or plastic bag in crisper drawer. The Napa cabbage will stay fresh for up to two weeks.

Cauliflower – can be roasted steamed, sautéed, or even enjoyed raw in salads. Use as a low-carb substitute for rice or mashed potatoes, or an ingredient in soups, stir-fries, and as a pizza crust alternative. Store cauliflower in a plastic bag or airtight container in the refrigerator. Whole heads can last up to a week, while cut or florets should be used within 2-3 days for optimal freshness. Ensure it is dry and not exposed to excess moisture to avoid spoilage. ROASTED cauliflower turned my family into cauliflower LOVERS, rather than haters. This is a favorite recipe: Roasted Cauliflower with Pasta and Lemon Zest. I even make this recipe without the pasta.

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.

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.

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.

Lettuce, Romaine – Store your lettuce properly and enjoy summer salads with sliced vegetables from your box. Romaine holds up well in Mason Jar Salads. Lettuce Soup is always an option if you don’t feel like having another salad.  This could be frozen as well and substitute a bit of onion for leek. 

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.

Mushrooms, Oyster – 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.

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.

Radish – the roots keep well for up to two weeks in a plastic bag in the fridge. Remove leaves if they are still attached. Store the unwashed greens in a loosely wrapped Debbie Meyer plastic green bag in the crisper bin of your refrigerator and eat them ASAP. Store the radish roots dry and unwashed in a plastic bag in the refrigerator for 1 week. This root vegetable can be eaten raw or steamed for 8-12 minutes for a milder taste. They’re also good on the veggie tray with some dip. Use the greens in Radish Leaf Pesto.  Try Roasted Radishes with Chive Vinaigrette or Arugula, Avocado, and Radish Salad with Poached Egg. And if you haven’t tried pickled radishes, they will blow your mind. Use the Fermented Vegetable Recipe included in the DIY Basic Sauerkraut Formula – download to make your own pickled radishes. 

Scallions – Green onions, or scallions, can be wrapped in a damp towel or placed in a plastic bag in the crisper drawer of the fridge. Chop and use raw or cooked any way you would use a bulb onion. The whole of the green onion can be eaten, stalks and all. Make a batch of Onion Top Pesto to use on pasta, stir into soup, or as a sandwich spread.

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. Use several market box veggies in this Farmer’s Favorite Summer Skillet 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, 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:

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.

BREAD:

Have you tried our brick oven baked sourdough loaves yet? Onion rye is the farmer’s favorite! Honey wheat is great for sandwiches or your morning toast and olive rosemary makes a nice addition to any pasta meal.

CHEESE:

Raw milk goat cheese is a nutrient-rich and delicious addition to salads and pairs well with beets, fennel, arugula, and berries. Try Plain Jane Doe, Truffle Bag, or Cherub Rock varieties from The Farmstead Table with your market box veggies.

ORGANIC PANTRY RECOMMENDATIONS:

Coconut flakes contain healthy fats, fiber, and essential minerals which boost energy, digestion, and overall health. Keep a bag in your pantry and use it in a variety of ways for a simple nutrition boost. Add to your baked goods to add texture and flavor or add to your breading mix for chicken and fish. Use to top cereal, yogurt, salads, or ice cream. Mix into smoothies, granola, trail mix, or energy bites. Coconut macaroons are quick and simple to make. Toasted coconut even makes a great snack all on its own!

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

MEAL SUGGESTIONS: 

Create your own spin on a Reuben sandwich. To amp up your nutrition, use raw Swiss cheese from Hilltop Meadow, sourdough rye from Willow Haven Farm, and any probiotic sauerkraut from Untamed Ferments. Use your cabbage to make coleslaw this week and then swap it in for the sauerkraut to make a Rachel sandwich. Have you tried making Refrigerator Pickles yet? They’re the perfect side for any sandwich.

Grill up some of our pork bratwurst and serve on rolls with sauerkraut, radishes, red onions. Serve Grilled Summer Squash with Red Onion & Feta on the side. Or try Beet Fries for a fun twist.

Veggie E-Books

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

Beets E-Book
Cabbage E-Book
Cucumbers E-Book
Onion E-Book
Summer Squash & Zucchini E-book
Tomatoes E-Book

Farm Events

RESUMING THIS FRIDAY: 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.

Coming up:

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.

CLICK HERE TO RESERVE YOUR SPOT IN THE CLASS

Join our Free Class on Saturday, July 20th 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

It was his back, of course.

As a farmer, his back gets a work out everyday but some days it says, “No More!”

Armed with new knowledge and remedies, I turned to my essential oil book and rubbed some Deep Blue cream on the affected area for him. I knew it would work because Deep Blue had helped with my pulled muscle after overnight babysitting my newborn grandson for several nights. 

The essential oils brought icy coolness and increased blood flow to the area for speedy relief and healing. These strains and pains are common but occasional occurrences for us. Luckily.

That wasn’t the case when I married, Reuben.  I remember the first year when I gave a lot of back massages and he took ibuprofen.

We didn’t have any other remedies and we certainly didn’t have money to go to a doctor.

I don’t know what finally made Reuben better in those early years. Maybe rest and love and a young body healing itself.

But I hear from farm members all the time who struggle with chronic pain, fatigue, and stiffness that affects their whole lifestyle. Pain and inflammation are not sustainable. Neither are the drugs and medications that are given as the only option – with so many side effects.

You are already working at getting your diet right by eliminating inflammatory foods from the grocery store.

I can help you take the next step toward healing and management while your diet changes begin to work.

Emergencies and acute pain are most often brought to Mom to handle.

My herbal and food based tool chest has grown over the years and I’ve shared what I’ve learned with many moms.

I feel confident, useful and prepared when the kids come screaming into the house.

My son’s swollen cheek reminds me that I treated his bee sting with lavender essential oil.

But the next day the toxins spread to his torso in the form of itchy hives.

I’ve tried many things on hives but this time I tried an essential oil blend that included frankinsence. As well as my standard remedy of organic vinegar and digestive enzymes.

It worked!

Enjoying fireworks, ice cream and playing with friends was the reward for that remedy, instead of staying home miserable and itchy.

I can’t wait to introduce you to my friend and farm member, Cathy, so I encourage you to reserve your spot at our next class, “EMPOWERING WELLNESS THROUGH ESSENTIAL OILS” on Saturday, July 20 at 11 am.

CLICK HERE TO RESERVE YOUR SPOT IN THE CLASS

Medicine in Your Market Box

Food is medicine and there is medicine in your Market Box.

It’s so important to get this right by starting our kids’ health on the right path, correcting mistakes in our own diet, and maintaining health for a long happy life with those kids and grandkids. Returning to real, whole foods raised in nature is the first essential step.

Teaching  you to choose the right foods and how to use them for your better health is my first passion.

Step into my farm kitchen.

Stop making mistakes in how you think about real food.

I can help.

Welcome to My Farm Kitchen

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.

Organic Veggies We Harvested This Week:

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:  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, broccoli, cucumbers, dill, lettuce, snap peas, microgreens, blueberries, raspberries

What to use last: beets, cabbage, kohlrabi, scallions

Finished for the season: asparagus, garlic scapes

Done for now but will return: Many spring vegetables will return again in the fall.

Arugula – Place arugula in a loosely sealed plastic bag in the crisper drawer. Use within three days. Arugula is a slender, leafy green which has a spicy/nutty taste. Some prefer to eat it tossed with other fresh greens or lettuce so that the spicy taste is not as strong. Putting it on a sandwich is another delicious way to enjoy its flavor without being overpowered by it. It can also be sautéed or added to hot pasta. Here is a collection of recipes for any taste 19 Ways to Eat Arugula. 

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

Green Beans –  Beans should be stored in a loosely sealed plastic bag for about a week in the crisper drawer. String beans are great with pesto and I love this recipe for Blistered Green Beans.  Roasting them is delicious too! Pair green 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. I love beets. My favorite summer salad is with beets, walnuts, and parmesan. 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

Broccoli – Broccoli should be kept unwashed, trimming only the large leaves (save leaves for DIY veggie stock). Stored in a perforated, plastic bag in the refrigerator, it will keep fresh for several days. To prepare, first rinse the broccoli, if necessary, soak upside down in cold, salted water. Broccoli is best when quickly steamed or stir-fried. Overcooking enhances its strong flavor and aroma, dulls the color, and leaches out nutrients. It should be cooked a minimum amount of time until tender, but still crisp. Try this recipe for Broccoli with Beans and Almonds. Check out Stop Throwing Away Your Broccoli Stems for more ideas. 

Cauliflower – can be roasted steamed, sautéed, or even enjoyed raw in salads. Use as a low-carb substitute for rice or mashed potatoes, or an ingredient in soups, stir-fries, and as a pizza crust alternative. Store cauliflower in a plastic bag or airtight container in the refrigerator. Whole heads can last up to a week, while cut or florets should be used within 2-3 days for optimal freshness. Ensure it is dry and not exposed to excess moisture to avoid spoilage. ROASTED cauliflower turned my family into cauliflower LOVERS, rather than haters. This is a favorite recipe: Roasted Cauliflower with Pasta and Lemon Zest. I even make this recipe without the pasta.

Chinese/Napa Cabbage – Can be eaten raw in salads or cooked any way you would use traditional cabbage. It tastes excellent in Asian-flavored dishes, especially stir-fry. Stir-fried Chinese Cabbage Recipe is quick and easy. Store the Napa cabbage wrapped in a damp towel or plastic bag in crisper drawer. The Napa cabbage will stay fresh for up to two weeks.

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.

Have you used your collard greens to make “lettuce” wraps yet? They hold together better so they are a great substitute.  Use them to make kale chips, hide them in kale brownies or add them to soups. You can even make green cubes to add them to soups and stews later. Try this slaw recipe with Collards, Cabbage and Basil with your holiday burgers.

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. Try this refreshing Japanese Cucumber Salad. 

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.

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.

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.

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.

Lettuce, Romaine – Store your lettuce properly and enjoy summer salads with sliced vegetables from your box. Romaine holds up well in Mason Jar Salads. Lettuce Soup is always an option if you don’t feel like having another salad.  This could be frozen as well and substitute a bit of onion for leek. 

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.

Mushrooms, Oyster – 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.

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.

Scallions – Green onions, or scallions, can be wrapped in a damp towel or placed in a plastic bag in the crisper drawer of the fridge. Chop and use raw or cooked any way you would use a bulb onion. The whole of the green onion can be eaten, stalks and all.

Snap Peas – can be enjoyed raw in salads or stir-fried for a crunchy texture. They are a versatile vegetable that pairs well with various dishes and cuisines. Store snow peas in a perforated plastic bag or breathable container in the refrigerator’s crisper drawer for up to 3-4 days to maintain their freshness and crispness.  Here is a Stir Fry Recipe to use your cabbage and peas. 

SNACK IDEA: serve with a dressing or yogurt dip on your next veggie platter.

Spearmint – Just like most herbs, mint should be stored on the kitchen counter in a jar or cup with a small amount of water in the bottom. Keep the mint fresh by snipping a half inch off the bottom of the stem and placing it in a glass of water on your kitchen counter, just like you would do to a bouquet of flowers. Change the water daily to keep the herb fresh all week. Here’s more to help you use fresh mint. Mint Resources

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. Sausage Stuffed Zucchini is a great dinner option.

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 cook 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, Red – Keep tomatoes on the counter at room temperature. Tomatoes should not be refrigerated. Enjoy fresh in salads.

Experiment with Pesto

Have you noticed that almost any leafy green can be used to make pesto?  While basil is the most popular herb, I’ve seen recipes for using kale, collards, and mustard greens.  Try Fennel Frond Pesto for a unique way to use every bit of your fennel.

Here is a handy guide to custom-blend your own pesto using the ingredients you have at hand. DIY Pesto Formula

Farm Food Highlights

FRUIT:

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. 

Black raspberries – have a unique, intense flavor that is both sweet and tart. This makes them a great ingredient for sauces and syrups. They are an excellent source of vitamin C, vitamin K, and manganese, as well as powerful antioxidants that contribute to their deep color and may provide anti-inflammatory and anti-cancer properties. Storage: Store in the refrigerator in a single layer on a paper towel-lined container for up to three days. For longer storage, freeze berries in a single layer on a baking sheet until frozen, then transfer to an airtight container or freezer bag. Frozen black raspberries can be stored for several months and used in cooking and baking.

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.

NEW ITEMS!:

Yogurt – Enjoy our own brand of delicious Greek Yogurt made with our fresh raw milk, organic fruit, organic sugar, and yogurt cultures. Choose from plain, peach, or mango varieties. Serve with granola for a healthy breakfast.

Scones – Try honey walnut or maple pecan varieties made by Vince with our new stone ground flour. Add a blueberry yogurt smoothie from Flint Hill Farm for breakfast on the go.

BREAD:

Our brioche buns are a great item for your summer cookouts. Serve them with any grilled burger and your favorite toppings. Also great for sandwiches!

CHEESE:

Any summer burger deserves a delicious raw milk cheese melted on top. Slice up some pepper jack, cheddar, Swiss, or your personal favorite.

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

MEAL SUGGESTIONS: 

Grill up some burgers! Try salmon or turkey burgers for variety. Portobello mushroom caps make a great vegetarian “burger” option. Serve on our brioche buns with your favorite toppings straight from your market box! Lettuce, tomatoes, microgreens, and sauteed mushrooms are all delicious choices. Have you tried making your own homemade quick pickles? Those would also be amazing on or beside your favorite burger.

Serve Tessa’s Favorite Coleslaw with any grilled sausage, chicken, or steak recipe.

Pair crisp romaine lettuce with blueberries, crunchy nuts, and a tangy dressing. Feta or goat cheese and cucumbers would make great additions here, too. Try a version of this Basic Vinaigrette on your salad.

Yogurt Dill Dressing is another favorite that can be varied using other fresh herbs, such as thyme, oregano, or mint. Try this creamy, all-purpose dressing on your salads or as a dip for snap peas, kohlrabi sticks, or other raw veggies.

Veggie E-Books

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

Beets E-Book
Cucumbers E-Book
Herbs E-Book
Peas E-Book
Summer Squash & Zucchini E-book
Tomatoes E-Book

Farm Events

Are you tired of joint pain? Tummy Aches? Brain Fog?

Sometimes changing your diet isn’t enough.

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.

Join our Free Class on Saturday, July 20th for tips and remedies for your family.

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

Coming up:

RESUMING NEXT FRIDAY: 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.