Farm Food Highlights

MEAL SUGGESTIONS FOR LOCAL FOOD THIS WEEK:

This Farro Salad filled with fresh fall veggies is a feast for the body and the eyes! Serve as a light lunch, a dinner side, or add your favorite protein and make it a main dish.

Fall market box veggies make delicious sides for your favorite chicken, beef, pork, turkey, or seafood recipes. Try some of these this week or add to your holiday meal plans.

• Roasted Sweet Potatoes with Honey and Cinnamon
• Baked Sweet Potato with Maple Oat Crumble
• Spaghetti Squash and Chard Gratin (This would be delicious with salmon!)
• Mashed Potato, Carrot, and Turnip Medley
•  Apple Squash Casserole

Make this easy Fall Weeknight Pasta. Fill a sheet pan with winter squash, bacon, and kale while you cook the pasta. Dinner is ready!

Roasted Butternut Squash and Sundried Tomato Chicken Pasta is a cozy, hearty meal for cool fall weeknights. Add a simple green salad on the side.

Apples are plentiful right now. Explore this list of 37 Apple Desserts to find Salted Caramel Apple Cookies, Suspiciously Cheesy Apple Crumb Bars, and more. (Is your mouth watering yet?)

BAKERY:

Love pumpkin spice season? Try Vince’s spiced pumpkin scones or Chef Dylan’s mini pumpkin bread loaves.

MEAT: 

Are you starting to plan your holiday meals? We have several sizes of whole smoked ham available. Try this recipe for How to Cook A Smoked Ham and add your choice of sides from the suggestions above.

PREPARED FOODS:

Chef Dylan has made delicious Greek quiche and chickpea miso veggie stock. Try some this week!

SPECIAL RECOMMENDATIONS:

It will soon be time for holiday baking. We can help you find all your 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

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

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.

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 popular yellow-green variety known for their sweet, mild flavor and crisp texture. They are an excellent source of dietary fiber, vitamin C, and various antioxidants, making them a nutritious choice for snacking. Their balanced sweetness and juiciness make them versatile for eating fresh, adding to salads, or baking in pies, crisps, and sauces.

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.

Pears, Shenandoah – Shenandoah pears are a large, late-season pear variety known for their smooth, buttery texture and sweet, mildly spicy flavor. They have green skin that may develop a blush as they ripen and are excellent sources of dietary fiber, vitamin C, and potassium. Shenandoah pears are delicious when eaten fresh, but they also hold their shape well when baked or poached, making them versatile for desserts, salads, and cheese pairings. To store, keep unripe pears at room temperature until they soften slightly, then move them to the refrigerator, where they can stay fresh for up to a week.

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.

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, cauliflower, eggplant, microgreens, mizuna, tomatoes

Longest Storage: apples, beets, garlic, kohlrabi, onions, squash, potatoes, Chinese/Napa cabbage

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

Done for now but will return: bok choy

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.

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!

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.

Cauliflower – Cauliflower has a mild, slightly nutty flavor and a dense, white head of tightly packed florets. It is low in calories and high in fiber, vitamins C and K, folate, and antioxidants, which support immune health, bone health, and digestion. Cauliflower can be eaten raw, roasted, steamed, or mashed, and is often used as a low-carb substitute in dishes like cauliflower rice and pizza crust. 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. Store cauliflower in the refrigerator, unwashed, in a perforated plastic bag or loosely wrapped in plastic to keep it fresh for up to a week. Avoid washing until ready to use to prevent moisture buildup. Whole heads can last up to a week, while cut or florets should be used within 2-3 days for optimal freshness.

DISCOLORATION? Cauliflower heads are easily bruised which causes gray or light brown discoloration on the very surface of the florets. This doesn’t change the flavor or nutrition in anyway. If you feel the need, you may trim the surface with a sharp knife. We take much care in handling our cauliflower but some bumps are out of our control.

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.

Remember the celery snack “Ants on a Log”? Check out this post for a bunch of fun variations! 

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.

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.

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.

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.

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.

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.

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.

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.

Sage – Sage is a fragrant herb with soft, gray-green leaves and a slightly earthy, peppery flavor, often used in savory dishes. It is rich in vitamins A, C, and K, along with antioxidants and anti-inflammatory compounds that may support memory, digestion, and immune health. Sage is commonly used in poultry seasoning, stuffing, soups, and roasted vegetable dishes, and it pairs well with meats like chicken and pork. Store fresh sage in the refrigerator, wrapped in a damp paper towel inside a plastic bag, where it can stay fresh for up to a week. Sage can also be dried for longer storage.

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, 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. 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.

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

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.

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
Broccoli E-Book
Carrots E-Book
Chinese Cabbage E-Book
Collard Greens 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

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:

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

In today’s video, I’ll be walking you through the organic farm food I received in my market box, sharing tips on getting the most nutrition out of your farm-fresh food, and offering a sneak peek into some exciting kitchen projects we’re working on.

From pears as large as your hand to a new apple variety we’re featuring, I’ll help you identify each one.

Plus, I’ll share ideas for how to use some of the seasonal produce, including our rich cauliflower, sweet carrots, and more. Let’s get started in the farm kitchen!

Farm Food Highlights

MEAL SUGGESTIONS FOR LOCAL FOOD THIS WEEK:

Butternut squash and sage are delicious partners for your fall meals. Butternut Squash Pasta with Walnuts and Sage is full of cozy fall flavors and offers several ways to adapt/personalize the recipe. Great for a Meatless Monday meal. These 5-Ingredient Butternut Squash Fritters are quick, easy, and delicious. Serve as a meatless main with a side salad or as a partner for your favorite roasted meats.

Take advantage of the delicious apples in your market box and pair them with butternut squash in Curried Apple Butternut Soup. Add a loaf of sourdough bread and a side salad!

Crock Pot Beef Carnitas Tacos are a great mostly hands-off meal for a busy day. This recipe uses flank steak, onion, peppers, salsa, and corn tortillas – all of which you can add to your market box! (A flat iron steak would also work here.) Use the leftovers to stuff sweet potatoes or winter squash for another night’s meal.

Fall-Apart Roasted Pork Shoulder with Rosemary, Mustard and Garlic. (Tip: We have delicious mustards you can use for this recipe.)

BREAD: 

Don’t forget to add a loaf (or two) of Vince’s sourdough bread for your soup season meals.

For something a little sweeter, try Chef Dylan’s mini pumpkin bread. Delicious and made with love!

MEAT:

If cooler weather has you thinking about warmer meals, pastured brisket or flank steak are great options for slow cooker recipes. Enjoy the beautiful autumn weather and come home to a warm and hearty dinner – just add veggies! (See above for recipes.)

Try pork shoulder or bone-in pork butt roast. Make the roast on the weekend and eat leftovers in sandwiches all week.

PANTRY RECOMMENDATIONS:

Busy Day Dry Bean Soup Mix is a great kitchen helper for soup season. Add water or broth, vegetables, and even some meat leftovers and soup’s on!

If you’re looking to reduce your caffeine intake, Dandy Blend is an excellent caffeine-free herbal beverage and coffee alternative. It’s made with roasted barley extracts, roasted rye extracts, roasted dandelion root extracts, and roasted chicory root extracts and has the rich, bold flavor of coffee.

Making the butternut squash recipe above? Dried pasta and walnuts are available to add to your market box.

SPECIAL RECOMMENDATIONS:

It will soon be time for holiday baking. We can help you find all your 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

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

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.

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 popular yellow-green variety known for their sweet, mild flavor and crisp texture. They are an excellent source of dietary fiber, vitamin C, and various antioxidants, making them a nutritious choice for snacking. Their balanced sweetness and juiciness make them versatile for eating fresh, adding to salads, or baking in pies, crisps, and sauces.

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.

Pears, Shenandoah – Shenandoah pears are a large, late-season pear variety known for their smooth, buttery texture and sweet, mildly spicy flavor. They have green skin that may develop a blush as they ripen and are excellent sources of dietary fiber, vitamin C, and potassium. Shenandoah pears are delicious when eaten fresh, but they also hold their shape well when baked or poached, making them versatile for desserts, salads, and cheese pairings. To store, keep unripe pears at room temperature until they soften slightly, then move them to the refrigerator, where they can stay fresh for up to a week.

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.

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, cauliflower, eggplant, microgreens, mizuna, tomatoes

Longest Storage: apples, beets, garlic, onions, squash, potatoes, Chinese/Napa cabbage

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

Done for now but will return: bok choy, kohlrabi

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.

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!

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.

Cauliflower – Cauliflower has a mild, slightly nutty flavor and a dense, white head of tightly packed florets. It is low in calories and high in fiber, vitamins C and K, folate, and antioxidants, which support immune health, bone health, and digestion. Cauliflower can be eaten raw, roasted, steamed, or mashed, and is often used as a low-carb substitute in dishes like cauliflower rice and pizza crust. 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. Store cauliflower in the refrigerator, unwashed, in a perforated plastic bag or loosely wrapped in plastic to keep it fresh for up to a week. Avoid washing until ready to use to prevent moisture buildup. Whole heads can last up to a week, while cut or florets should be used within 2-3 days for optimal freshness.

DISCOLORATION? Cauliflower heads are easily bruised which causes gray or light brown discoloration on the very surface of the florets. This doesn’t change the flavor or nutrition in anyway. If you feel the need, you may trim the surface with a sharp knife. We take much care in handling our cauliflower but some bumps are out of our control.

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.

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.

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.

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.

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.

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.

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.

Sage – Sage is a fragrant herb with soft, gray-green leaves and a slightly earthy, peppery flavor, often used in savory dishes. It is rich in vitamins A, C, and K, along with antioxidants and anti-inflammatory compounds that may support memory, digestion, and immune health. Sage is commonly used in poultry seasoning, stuffing, soups, and roasted vegetable dishes, and it pairs well with meats like chicken and pork. Store fresh sage in the refrigerator, wrapped in a damp paper towel inside a plastic bag, where it can stay fresh for up to a week. Sage can also be dried for longer storage.

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, 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. 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.

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

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.

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
Broccoli E-Book
Carrots E-Book
Chinese Cabbage E-Book
Collard Greens 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

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:

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

VegStock is a BIG event that promotes plant-based eating, which has become super popular these days.

I’m familiar with the founders of the Kellyn Foundation and even attended their medical symposium in July. The focus of the event was on helping medical practitioners guide clients toward lifestyle changes that lead to better health outcomes—in other words, preventative care!

Now, while I personally don’t believe in following a fully plant-based diet that excludes all animal products forever, I DO understand that focusing on organic plant-based foods can be a powerful way to heal the body.

With the right education, the right kinds of animal products can be strategically reintroduced to boost the nutrient density of your meals.

Take bone broth, for example. Incorporating bone broth into a plant-based diet is a proven way to heal even severe gut issues.

Grab my Bone Broth Recipe + my favorite healing soup recipes for cough and cold season. It’s the ultimate comfort food!

Come find me at VegStock and support our plant based and animal based options – we’ll be bringing cheese and yogurt as well as veggies,  kombucha, bread and essential oils.

It will be a FUN event for music, food & local alcohol,  unique shopping, and kids activities.

11 AM – 5 PM
336 Bushkill St., Tatamy, PA

Farm Food Highlights

MEAL SUGGESTIONS FOR LOCAL FOOD THIS WEEK:

Looking for some colorful fall side dishes?

• If you love tabbouleh, Quinoa-Carrot Tabbouleh is a fun variation that allows you to use those carrot tops! Make it with quinoa or bulgur wheat. Zucchini is a delicious swap option for the cucumber. Great for lunch or a light meal.
• Eat your cabbage two ways in this Spicy Kimchi Slaw. Substitute radishes from your market box for the daikon radish in the recipe.
• Combine fresh green beans with a few pantry items for Green Bean, Cranberry, and Sunflower Seed Salad.

One-pan dinners can be a helpful weeknight tool. Chicken, Sweet Potato, and Broccoli Sheet Pan Dinner (boneless breasts) and Sheet Pan Chicken with Roasted Harvest Vegetables (leg/thigh) are both packed with fall veggies and flavors.

Curried Apple Butternut Soup will warm you up on a chilly day. Serve with warm sourdough bread and a fall salad or side dish.

Veggies for dessert? Yes, please!

• Gingered Butternut Squash Pie is a little sweet and a little sassy with brown sugar and fall spices.
• Zucchini Cookies with Chocolate Chips and Dried Cranberries are so delicious you won’t mind that they’re healthy! (You can add chocolate chips to your market box!)

BREAD: 

• Bagels are great for breakfast or lunch sandwiches. Add sprouted wheat or NY-style bagels to your box this week.
• 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!

SEAFOOD: Smoked salmon from Wild for Salmon is on sale right now. Choose from traditional smoked, garlic pepper, and Nova lox. Great with veggies or a side dish for dinner or serve the Nova with bagels and cream cheese for brunch.

MEAT: Our pasture-raised chicken is a delicious part of any fall meal.

PANTRY RECOMMENDATIONS:

• Grab a jar of kimchi for the slaw recipe above and add a jar of sauerkraut, too. Fermented foods are nutritious and filled with probiotics that support good gut health.
• Stock up on dried beans, rice, healthy grains, and dried pasta for your fall recipes.

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, 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, cauliflower, eggplant, microgreens, mizuna, tomatoes

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

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

Done for now but will return: bok choy, 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.

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!

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.

Cauliflower – Cauliflower has a mild, slightly nutty flavor and a dense, white head of tightly packed florets. It is low in calories and high in fiber, vitamins C and K, folate, and antioxidants, which support immune health, bone health, and digestion. Cauliflower can be eaten raw, roasted, steamed, or mashed, and is often used as a low-carb substitute in dishes like cauliflower rice and pizza crust. 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. Store cauliflower in the refrigerator, unwashed, in a perforated plastic bag or loosely wrapped in plastic to keep it fresh for up to a week. Avoid washing until ready to use to prevent moisture buildup. Whole heads can last up to a week, while cut or florets should be used within 2-3 days for optimal freshness.

DISCOLORATION? Cauliflower heads are easily bruised which causes gray or light brown discoloration on the very surface of the florets. This doesn’t change the flavor or nutrition in anyway. If you feel the need, you may trim the surface with a sharp knife. We take much care in handling our cauliflower but some bumps are out of our control.

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.

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.

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.

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 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 – 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.

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.

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.

Sweet Corn – A fresh, tender vegetable known for its naturally sweet flavor and juicy kernels, sweet corn provides fiber, vitamins A and C, potassium, and antioxidants like lutein and zeaxanthin, which support eye health, digestion, and immune function. Sweet corn can be enjoyed grilled, boiled, roasted, or eaten raw in salads and salsas. To prepare sweet corn, peel off husks and silk. If you see a worm in the tip, just cut out the damaged section — the rest of the cob is still edible! 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. 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! Store unshucked corn in the refrigerator to maintain its freshness and sweetness for up to three days, or blanch and freeze kernels for longer storage. You can store sweet corn in the fridge for a day or two but for the best flavor, consume as soon as possible after harvesting or purchasing.

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.

Sage – Sage is a fragrant herb with soft, gray-green leaves and a slightly earthy, peppery flavor, often used in savory dishes. It is rich in vitamins A, C, and K, along with antioxidants and anti-inflammatory compounds that may support memory, digestion, and immune health. Sage is commonly used in poultry seasoning, stuffing, soups, and roasted vegetable dishes, and it pairs well with meats like chicken and pork. Store fresh sage in the refrigerator, wrapped in a damp paper towel inside a plastic bag, where it can stay fresh for up to a week. Sage can also be dried for longer storage.

Shallots – Shallots are a type of small, elongated onion with a mild, slightly sweet flavor and a hint of garlic. They are rich in vitamins A, B6, and C, antioxidants, and minerals like manganese, which support immune health, skin health, and metabolism. Shallots are often used in sauces, dressings, and sautés, and have a more delicate flavor than regular onions. They can be roasted, caramelized, or eaten raw in salads and vinaigrettes. Store shallots in a cool, dry, well-ventilated area for several weeks. Avoid refrigeration, as it can cause sprouting.

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, 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. 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.

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

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
Broccoli E-Book
Carrots E-Book
Chinese Cabbage E-Book
Collard Greens 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

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

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

In fact, it’s even more important to eat well while traveling—because, let’s be honest, feeling sick away from home really stinks.

Today, I’m excited to share a few of our go-to tips for making sure our family eats well on the road.

Plus, I’ll give you a sneak peek into my market box for the week.

We’ve already snacked on some cherry tomatoes, but I can’t wait to show you what else is inside!

Oh, and by member request, find my beef jerky recipe below.

TRAVEL FOOD: organic carrots, hard boiled eggs, organic hummus, sliced sweet peppers, soaked nuts, soaked granola, sourdough bread or crackers, home made Grass Fed Ground Beef Jerky.

MEAL SUGGESTIONS FOR LOCAL FOOD THIS WEEK:

Take advantage of your fennel bulb this week and make Slow Roasted Salmon with Fennel Slaw. This is a simple way to prepare salmon that keeps it flavorful and juicy – and it can be on the table in 30-40 minutes.

If you have leftover salmon, use it in place of tuna in these homemade Spicy Tuna Rolls. They are surprisingly easy to make and are ready in only 25 minutes. (Don’t forget to add some sushi ginger to your box!)

Potatoes are one of life’s great comfort foods and they’re good for you. What could be better? Try some new-to-you ways to prepare your potatoes this week.

•  Never-Fail Scalloped Potatoes are a warm and hearty classic.
• We know Delicious Crispy Hash Browns are great for breakfast, so why not try them for dinner? Here are some Creative Ways to Use Hashbrowns that you may not have considered. Use them to top your Shepherd’s Pie, add to quesadillas or stuffed peppers, make a potato salad, and more.
• If you’ve never tried adding beets to your mashed potatoes, you’re in for a treat! Add a new twist and a splash of color to your dinner table with Golden Beet and Yukon Mash. This is easily adapted to use your market box red beets.

MEAT: Cool weather calls for warm and comforting recipes. Be sure to visit our beef and pork sections on Harvie to find your favorite roast. Also check the chicken and turkey sections for whole birds. (See recipe suggestions below for some side dish ideas.)

 SEAFOOD: We have wild-caught salmon from Wild for Salmon available in filets or individual portions. (See below for a recipe idea.) Salmon is rich in high-quality protein, omega-3 fatty acids, and essential vitamins like B12 and D. It supports heart health, reduces inflammation, and promotes brain function while providing a variety of other nutrients.

PANTRY RECOMMENDATIONS: If you’re planning to make stuffed winter squash recipes or homemade granola, you may find that your recipe calls for dried fruit. We have several options available in our pantry category on Harvie.

CHEESE and DAIRY: Several recipes in this post and Tessa’s winter squash post call for cheese, so be sure to add what you need to your market box. Cheddar and Jill cheeses work especially well in these fall recipes. And make sure you visit our dairy section to add milk and butter, too (we’re looking at you, scalloped potatoes).

PREPARED FOODS: Have you tried Chef Dylan’s creations yet? Look for two kinds of quiche and overstuffed mushrooms this week.

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, Cortland – Known for their crisp texture and sweet-tart flavor, Cortland apples are versatile in the kitchen. They have bright red skin with a hint of green and white flesh that resists browning, which makes them ideal for salads and fresh preparations. Cortland apples are low in calories and high in dietary fiber, vitamin C, and antioxidants, supporting heart health and digestion. They are great for eating fresh, baking in pies, or making sauces and cider. Store in the refrigerator to keep them 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.

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

Coming Soon:  Butternut Squash. If you want these the first time they are offered, make sure they are rated 5 in your preferences and there aren’t too many other competing 5s.

What to use first: 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.

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.

Garlic – should be kept in a cool, dry place. All our garlic is now cured so it can be stored in a cool, dark, dry place for several months. Use in any recipe and add peeled cloves to pickles.

Kale, 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.

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. 

Shallots – Shallots are a type of small, elongated onion with a mild, slightly sweet flavor and a hint of garlic. They are rich in vitamins A, B6, and C, antioxidants, and minerals like manganese, which support immune health, skin health, and metabolism. Shallots are often used in sauces, dressings, and sautés, and have a more delicate flavor than regular onions. They can be roasted, caramelized, or eaten raw in salads and vinaigrettes. Store shallots in a cool, dry, well-ventilated area for several weeks. Avoid refrigeration, as it can cause sprouting.

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, Red – Enjoy fresh tomatoes sliced into salads or on sandwiches. 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.

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
Chinese Cabbage E-Book
Beets E-Book
Bell Peppers E-Book
Microgreens E-Book
Mushrooms E-Book
Mustard Greens E-Book
Potatoes E-Book
Radish E-Book
Winter Squash E-Book

Farm Events

Next Brick Oven Pizza Night is September 29th

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.

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

Did you know the pre-dinner drink used to have a much more beneficial role? It wasn’t just about relaxing; it was designed to kickstart your digestive system.

The secret ingredient was something we rarely think about today—bitters! Just like dark leafy greens, bitters help stimulate digestion, making them a powerful addition to your diet.

Speaking of greens, incorporating dark leafy vegetables into your meal prep can have a similar effect.

Whether you’re snacking on fresh kale or tossing spinach into a salad, these nutrient-packed greens not only enhance digestion but also prepare your body for the feast ahead.

Let’s explore how eating leafy greens can be a natural way to boost your health, right from the start of your meal—even while you’re still in the kitchen!

Farm Food Highlights

FRUIT:

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

Apples, Cortland – Known for their crisp texture and sweet-tart flavor, Cortland apples are versatile in the kitchen. They have bright red skin with a hint of green and white flesh that resists browning, which makes them ideal for salads and fresh preparations. Cortland apples are low in calories and high in dietary fiber, vitamin C, and antioxidants, supporting heart health and digestion. They are great for eating fresh, baking in pies, or making sauces and cider. Store in the refrigerator to keep them 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.

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.

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

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.

Nectarines, White – White nectarines are smooth-skinned stone fruits with pale, creamy flesh and a sweet, mildly tangy flavor. They are low in calories and rich in vitamins A and C, fiber, and antioxidants, making them beneficial for skin health, immunity, and digestion. White nectarines are delicious eaten fresh, added to salads, or used in desserts like pies and tarts. They can also be grilled or blended into smoothies. Store ripe white nectarines in the refrigerator for up to a week, or leave unripe ones at room temperature to ripen before chilling.

BREAD: As we move into cooler weather, make sure to have some of our delicious loaves of bread on hand to serve with hearty soups and stews. Our sourdough bread is made with love by Vince right here on the farm.

DAIRY: Delicious sourdough bread needs creamy country butter. If you haven’t already, try the Amish country butter – you are in for a treat!

CHEESE: Several recipes this week call for cheese. Check out our selection of raw milk and grass-fed cheeses, fresh handmade mozzarella, chevre, and more to incorporate into your recipes.

MEAT: If the return of cooler weather and indoor cooking has you thinking about pot roast, add a beef brisket or eye round roast to your market box. Our Willow Haven beef is 100% grass-fed.

PANTRY RECOMMENDATIONS:  Dried cranberries are a popular ingredient in fall salads and are a perfect complement to the flavors of winter squash. We have cranberries and a wide variety of other dried fruits to add to salads, granola, grain bowls, and more.

PREPARED FOODS: If you need a ready-to-heat meal solution, check out Chef Dylan’s creations in our Prepared Foods section. Better than takeout!

MEAL SUGGESTIONS:

Celebrate the flavors and colors of fall with this Roasted Delicata Squash Salad recipe. This hearty salad would make a nice lunch or a side for your favorite brisket or roast.

Also try Herbed Baked Greens this week to use your beet greens, mustard greens, or Chinese cabbage. Radish greens would probably work, too!

Skillet Bruschetta with Beans and Greens is another great option for using your mustard or beet greens. Serve as a light but hearty meatless meal. (Add dried beans and farm-made bread to your market box to complete your meal.)

Fresh green beans, shallots, and cashews are steamed in a savory vinaigrette dressing and drizzled with aioli in this Magic Beans recipe shared by farm member Deborah.

Let’s do breakfast (or breakfast for dinner)! Waffles with Squash and Apples is a healthy, hearty meal full of fall spices. (Bonus kitchen tip at the end of the recipe!) Serve with a side of bacon or breakfast sausage.

If you like the combination of winter squash and apples, Apple Squash Casserole is another delicious option.

Skillet Bruschetta with Beans and Greens is another great option for using your mustard or beet greens.

Keep this Stuffed Roasted Winter Squash recipe formula on hand all season. Use it to combine your squash, protein, veggies, and grains or nuts for a creative and highly customizable meal. Bonus points if you have leftovers from another meal to use for the filling! This recipe also multiplies easily if you’re cooking for a crowd.

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:  Butternut Squash. If you want these the first time they are offered, make sure they are rated 5 in your preferences and there aren’t too many other competing 5s.

What to use first: nectarines, 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, kale, 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.

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 – 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.

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.

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.

Microgreens – Transfer to an airtight container or a resealable plastic bag lined with a paper towel to absorb excess moisture. Store the container or bag in the refrigerator’s vegetable crisper drawer, where the microgreens can stay fresh for about 5 to 7 days.

Mushroom, Portobello & Cremini – These two mushrooms are the same variety but are harvested at different sizes. Store in a paper bag and refrigerate in the main section of the fridge with a dry paper towel to absorb excess moisture. Alternatively, mushrooms can be briefly sautéed or blanched before freezing to extend their shelf life for up to 3 months.

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

Mushrooms, Shiitake – Add them to stir-fries, risottos, and soups, or use as a filling for tacos. They are also great for Asian-inspired noodle dishes or as a base for stuffed mushrooms. Enjoy their earthy flavor and meaty texture in these and other creative recipes. Store shiitake mushrooms in a paper bag or a loosely wrapped plastic bag in the refrigerator.

Mustard Greens – Mustard greens are leafy greens with a peppery, slightly bitter flavor. Rich in vitamins A, C, and K, as well as antioxidants and fiber, they support immune function, bone health, and digestion. Mustard greens are often sautéed, steamed, or added to soups, stir-fries, and salads for a flavorful, nutrient-packed dish. Store fresh mustard 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, they can be blanched and frozen.

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.

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, 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, 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.

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

Veggie E-Books

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

Arugula E-Book
Chinese Cabbage E-Book
Beets E-Book
Bell Peppers E-Book
Microgreens E-Book
Mushrooms E-Book
Mustard Greens E-Book
Potatoes E-Book
Radish E-Book
Winter Squash E-Book

Farm Events

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.

Also: Learn about the health benefits of beets, especially fermented beets, and beet Kvass.

Celebrate our new Greek-style yogurt with me! I shared my methods for making your own homemade yogurt here.

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 those 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: broccoli, dill, lettuce, snow peas, microgreens, cherries, blueberries, raspberries

What to use last: kohlrabi, beets, garlic scapes, rhubarb, scallions

Finished for the season: We’ll let you know here when a certain crop is over for the season.

Done for now but will return: Many spring veggies will reappear in the fall.

Storage & Usage Info

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

Want to give Red Beets a try? Download my free veggie e-book all about Beets with suggested recipes and best uses!

Bok Choy – Bok choy can be eaten either raw or cooked. If stir-frying or sautéing, chop the white stalks separately from the green leaves. 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. Storage:  Do not wash until ready to use. Store in an open plastic bag in the refrigerator crisper drawer. Dirt often gets trapped in the widest part of the white stalks, so wash it well. Try these recipes: Pasta with Bok Choy and Feta, Buttery Bok Choy Gratin, Chow Mein with Peas, Greens, Bok Choy 

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 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. For a quick, unique meal, try Curried Macaroni & Tuna with Chinese Cabbage and serve warm or cold.

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. Make these Asian Sushi Collard Wraps for a farm-to-table alternative to takeout.

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 Salad is a classic!

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.

Garlic Scapes – a treat that is only harvested for about 3 weeks each year. Place in a plastic bag in the fridge for two to three weeks.  It makes a delicious pesto. Simply replace basil with garlic scapes in a pesto recipe. This pesto may also be frozen flat in a plastic bag so that you may break off a chunk as needed. Garlic Scape Pesto. If you can’t get through them fast enough, just chop them up and throw them into the freezer in a Ziploc freezer bag. Use them all winter long as a garlic substitute. I like to use these in garlic-scape compound butter or add to my own DIY cream cheese.

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.

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, Butterhead – This variety is a head lettuce. Store it properly to last all week.

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, 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.

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.

Rhubarb – To store rhubarb, remove any leaves and trim the ends, then place the stalks in a plastic bag and store them in the refrigerator for up to a week. For usage, rhubarb can be cooked into compotes, jams, pies, or used in baked goods, providing a tart flavor that pairs well with sweet ingredients like strawberries or apples. Looking for a savory way to use rhubarb? This Linguini with Garlic, Pepper, and Rhubarb recipe takes under 30 minutes to prepare.

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.

Snow 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.  Snow Peas and Garlic is a great way to use your garlic scapes and scallions with your peas. 

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. See below for E-book with recipes. This is one of our family favorites Baked Swiss Chard Stems. Try this twist on bruschetta: Skillet Bruschetta with Beans and Greens.

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

Have you made Green Cubes yet?

Swiss Chard, Lettuce, Bok Choy, Napa Cabbage, Green Cabbage, Collards, Kale – they are all green and leafy. PLUS, you get the bonus greens from the tops of the beets, radish and kohlrabi.

Besides throwing the stems, ends, or cores of these nutritious greens in your “veggie scrap bag” for your own DIY veggie broth, you can also make “green cubes” to use later.

When you need a quick way to use your greens and get them out of your refrigerator before they go to waste, or before your next Market Box full of farm goodness arrives, the Green Cube Strategy comes to the rescue.

Making ice cube-shaped pureed greens is a great way to “hide” extra nutrition into your soups, stews and sauces this winter. Leafy greens lose a lot of volume when you cook them so they are easy to store in the freezer without taking up freezer space.

How to Make Green Cubes Video: This video tutorial from my friend’s CSA farm in Ohio teaches you this quick, easy method. It may look like a number of steps but each one only takes a minute or two. You’ll be happy you saved them to use later.

Download the Green Cube Method guide to keep as a reference. Maybe even start a binder and keep these handy guides as printouts.

Farm Food Highlights

FRUIT:

Cherries – Cherries, like many fruits, are prone to spoiling if they are not prepared and stored correctly. Cherries do not do well in warm or room temperature conditions and will quickly lose their delicious, juicy taste. Therefore, it is best to keep them cold if they are not being eaten immediately. They should also be kept dry, if at all possible. Cherries are also known to absorb water or moisture easily, which can change their taste and texture.  Freshly picked cherries last only about two days at room temperature. They will last about three to five days, or for up to a week on rare occasions, when kept in the refrigerator. Do not wash until ready to eat. 

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.

Yogurt – New item! 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.

ORGANIC PANTRY RECOMMENDATIONS:

Try our delicious granola made with organic ingredients, or a four-grain hot cereal mix of organic rice, buckwheat, wheat, & corn from Frankferd Farms.

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

MEAL SUGGESTIONS: 

Bonus just for you to use your berries and greens: Formula for Perfect Smoothies

Serve fresh berries with yogurt, granola, or hot cereal for a quick, nutritious breakfast or lunch.

Massaged Kale Salad with Beets, Oranges, and Goat Cheese makes a great summer meal or side and uses several items available in your market box.

Keep Tessa’s Favorite Coleslaw Dressing & Recipe on hand all season to make coleslaw or use over any spring salad.

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
Bok Choy E-Book
Cucumbers E-Book
Peas E-Book
Summer Squash & Zucchini E-book
Tomatoes E-Book

Farm Events

Coming up:

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.

Member Appreciation Dinner – June 29, 5:30 P.M. – This Saturday!  See You There!

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

There’s a moment every spring when the food starts coming in faster.

The radishes still have their greens.

The scallions are bigger than the ones from the grocery store.

The herbs smell amazing… but they’re also one forgotten produce drawer away from turning sad.

And if you’re like me, you don’t want to waste any of it.

Not because you need one more thing to feel guilty about.

But because this food matters.

It took soil, sunshine, rain, hands, harvest time, and your own intention to bring it into your kitchen.

So today, I’m inviting you into my farmhouse kitchen to show you a few simple things I do when spring produce starts filling the fridge.

Nothing fancy.

Nothing complicated.

Just small habits that help you actually use what you bought.

In the video, I walk through the nutrient-packed foods I selected for my Market Box and share tips you can use right away, including:

• how to store herbs so they last longer
• what uncured ham means
• whether raw cheese is better for you
• the difference between pickling cucumbers and slicing cucumbers
• simple ways to use more of your farm food before it goes to waste

Watch the video, then scroll down for more practical tips from my kitchen — including what to do with radishes, scallions, ginger, turmeric, and all those little spring extras that make meals better when you know how to use them.

A Few Small Kitchen Habits That Make Spring Food Easier

I finally got a few of my spring produce strategies done this week.

Nothing complicated. Just a few small things that make the food easier to use once the week gets busy.

This morning, I cut the tops off my red radishes right away and chopped the greens into my omelet with scallions and a little green garlic.

Simple. But so good.

It reminded me that using farm food well usually doesn’t start with a new recipe.

It starts with one small habit when the food comes into your kitchen.

• Trimming the greens.
• Chopping the scallions.
• Freezing the ginger before it gets forgotten in the back of the fridge.

Those little things make the difference between food that gets used and food that slowly turns into guilt in the produce drawer.

So here are a few simple spring produce habits I’m using in my own kitchen right now.

Start with the Radishes

Radishes will stay crisp longer if you remove the greens right away.

After harvest, the greens keep pulling moisture from the radish root. If they stay attached, the radishes can turn rubbery much faster.

What to Do When Your Radishes Come In

1. Cut the greens off right away.
2. Store the radish roots separately in the fridge.
3. Use the greens within a day or two.

How to Use Radish Greens

Radish greens are edible and easy to use in small amounts.

Try them:

• chopped into eggs or omelets
• stirred into soup
• sautéed with olive oil, garlic, salt, and pepper
• mixed with other greens if you don’t have enough for a full side dish

They don’t need to be the main part of the meal. Think of them as a bonus green you can add to something you’re already making.

Simple Habit to Remember

Roots last longer when the greens come off.

That one small step helps you keep the radishes crisp and gives you a better chance of using the greens before they wilt.

Prep the Scallions Before They Take Over the Fridge

Scallions are one of those spring vegetables that can make almost anything taste better.

But when they come in fresh from the farm, they can be much bigger than the little bundles you see at the grocery store.

That means they can also get bulky in the fridge fast.

When I get scallions, I like to handle them right away.

What to Do When Your Scallions Come In

1. Trim off any wilted tips.
2. Cut the green tops from the white bottoms.
3. Slice the green tops thin.
4. Store the sliced tops in a container in the fridge.
5. Store the white bottoms separately in the produce drawer.

How to Use Prepped Scallions

Once the scallions are already sliced, they become one of the easiest things to add to meals.

Sprinkle them on:

• eggs
• soups
• potatoes
• rice
• salads
• stir-fries
• sandwiches

This is one of those small habits that makes cooking feel easier later in the week.

You are not pulling out the whole bunch, washing, trimming, chopping, and cleaning up every time you need a little flavor.

You already did that part.

Simple Habit to Remember

Prep the bulky things first.

When scallions are sliced and ready, you are much more likely to use them before they get tired in the fridge.

Freeze Ginger and Turmeric Before They Get Forgotten

Ginger and turmeric are easy to tuck into the fridge and forget about.

I had some sitting there for a couple weeks, and I knew if I didn’t do something with it soon, it was going to turn into one more good thing I meant to use.

So I had the girls chop it all up and freeze it.

Now it’s ready for smoothies, soups, stir-fries, tea, broth, and anything else that needs that little boost of flavor and goodness.

What to Do with Extra Ginger or Turmeric

1. Wash or peel it if needed.
2. Chop it into small pieces.
3. Spread the pieces on a tray or plate so they do not freeze into one big clump.
4. Freeze until solid.
5. Move the frozen pieces into a freezer bag or container.

How to Use Frozen Ginger and Turmeric

Once it is chopped and frozen, you can grab just a little at a time.

Use it in:

• smoothies
• soups
• stir-fries
• rice dishes
• tea
• broth
• marinades

You do not have to wait until you have the perfect recipe.

Just add a little where it makes sense.

Simple Habit to Remember

Freeze the small, powerful things before they disappear in the fridge.

That one small step helps you keep using ginger and turmeric long after their fresh season has passed.

Exit Strategy for Greens Overload

Lettuce, Bok Choy, Napa Cabbage, Mizuna, Collards, Kale – they are all green and leafy. PLUS, you get the bonus greens from the tops of the beets, radish and kohlrabi.

Besides throwing the stems, ends or cores of these nutritious greens in your “veggie scrap bag” for your own DIY veggie broth, you can also make “green cubes” to use later.

When you need a quick way to use your greens and get them out of your refrigerator before they go to waste, or before your next Market Box full of farm goodness arrives, the Green Cube Strategy comes to the rescue.

Making ice cube-shaped pureed greens is a great way to “hide” extra nutrition into your soups, stews and sauces this winter. Leafy greens lose a lot of volume when you cook them so they are easy to store in the freezer without taking up freezer space.

How to Make Green Cubes Video: This video tutorial from my friend’s CSA farm in Ohio teaches you this quick, easy method. It may look like a number of steps but each one only takes a minute or two. You’ll be happy you saved them to use later.

Download the Green Cube Method guide to keep as a reference. Maybe even start a binder and keep these handy guides as printouts.

Farm Food Meal Suggestion:

Make use of several items from your box and try this  Farmer’s Favorite Summer Skillet. This beautiful seasonal mix of Swiss chard, scallions, tomatoes, zucchini, and garlic scapes is delicious alone, over pasta, or as a side.

Keep Tessa’s Favorite Coleslaw Dressing & Recipe on hand all season to make coleslaw or use over any spring salad.

Veggie E-Books

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

Bok Choy E-Book
Cucumbers E-Book
Garlic Scape E-Book
Fresh Herbs E-book
Kohlrabi E-Book
Tomatoes E-Book

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

Make Real Food Easier to Use Every Week

When you have good food in your kitchen, a few simple habits can help you waste less, cook more confidently, and make meals feel easier. Start with seasonal produce, try a simple farm sampler, or enter our Real Food Giveaway to get connected with the farm.

Shop Seasonal Produce

Start with the Sampler

Not ready to order yet?

Enter the Real Food Giveaway and get connected with the farm. It’s an easy first step if you want more ideas for using real food before placing your first Market Box order.

Enter the Real Food Giveaway