If you usually visit local farms for fresh fruit, pick-your-own peaches, berries, apples, farm stand fruit, or better prices straight from the farm, this year may feel different.

You may find less fresh local fruit available.

Some pick-your-own farms may have shorter seasons, fewer crops, or no picking for certain fruits.

Farm stands may have less fruit than usual.

Some fruit may come from farther away than expected.

And some fruit may be more expensive.

That can be disappointing, especially when fresh fruit is part of your summer rhythm. Maybe your family always goes berry picking. Maybe you wait all year for local peaches. Maybe fall apples are part of your school-lunch routine. Maybe you count on farm stands for fresher fruit at a better price.

This year, the fruit season changed before most customers even started looking for fruit.

The short answer is this:

A hard April freeze hit Pennsylvania after warm weather had already pushed many fruit trees into bloom.

For an orchard, that timing matters. The blossom is the fruit. If the blossom is killed, the peach, cherry, plum, pear, or apple does not simply come later in the summer. In many cases, that crop is gone until next year.

Why is fresh fruit harder to find in the Lehigh Valley this year?

Fresh fruit is harder to find this year because many Pennsylvania orchards were damaged by an April freeze.

The Lehigh Valley was affected too.

The freeze hit after a warm spell had already encouraged many fruit trees to wake up early. Blossoms and tiny fruit had started developing. Then freezing temperatures returned.

That combination is especially damaging for fruit trees.

A dormant tree can usually handle cold. A tree in bloom is much more vulnerable. Once the blossoms are open or the tiny fruit has started to form, a hard freeze can kill the crop in just a few hours.

That is why this year’s fruit shortage is not just a delayed season.

It is a crop-loss season.

How does an April freeze affect summer and fall fruit?

Because the blossom is the fruit.

When a peach tree, cherry tree, plum tree, pear tree, or apple tree blooms, those flowers are the beginning of the fruit you hope to eat later in the season.

If the blossoms freeze, the fruit is gone.

The tree does not simply bloom again a few weeks later and produce a normal crop.

That is why a freeze in April changes what you see in July, August, September, and October.

The loss happens quietly. There is no dramatic storm. No flood. No fire. Just cold temperatures at the wrong time.

But the effect lasts all season.

Why are pick-your-own farms closed or limited this year?

Pick-your-own fruit depends on having enough fruit for families to come into the fields or orchards and harvest.

When a farm loses most of a fruit crop, it may not have enough fruit to open for pick-your-own at all. Or it may open for a shorter season, with fewer dates, fewer varieties, or limits on how much each family can pick.

This year, customers looking for pick-your-own fruit in the Lehigh Valley should check each farm’s current crop updates before going.

You may find:

• No pick-your-own for certain crops
• Shorter picking windows
• Smaller quantities
• Higher prices
• Limits per family
• Farm stands open but with less local fruit
• Fruit sourced from trusted partner farms
• More emphasis on berries, vegetables, flowers, pumpkins, baked goods, or fall events

That does not mean farms are being unreliable. It means the freeze damage was real, and each farm is adjusting to what survived.

Gogle Farms in Coplay: no normal pick-your-own this year

Gogle Farms in Coplay is one of the clearest local examples of what this freeze means for families who usually go to farms for fresh fruit and pick-your-own.

Gogle Farms shared that their farm stand and pick-your-own will not be open as normal this year because of the spring freeze.

They explained that warm days in early April pushed the blossoms on the fruit trees. Then, by April 21, they had two nights at 26 degrees. That is more than a frost. That is below freezing.

Their note explains that the fruit at the base of the blossoms froze, destroying the crop.

They also explained something many customers do not realize:

Fruit trees make their buds only one time a year.

The fruit buds for this year were made during the growing season last year. Once those buds are lost, there is not enough fruit to simply restart the season.

For Gogle Farms, that means there will not be enough fruit to offer pick-your-own this year, and they will not have a pumpkin patch this year.

That is a hard message from a local farm family to the community that loves visiting them.

It is also one of the best examples of why fresh fruit and pick-your-own will feel different in the Lehigh Valley this year.

Bechdolt Orchards near Hellertown: severe fruit loss

Bechdolt Orchards near Hellertown is another local example of how serious the damage has been.

Local reporting shared that Bechdolt Orchards estimated 100% loss on apricots and about 90% overall crop loss.

When an orchard loses that much fruit, customers feel it later in the season.

There may be fewer peaches.

Fewer cherries.

Fewer plums.

Fewer apples.

Less fruit at farm stands.

Less fruit available for wholesale.

Less fruit available for CSA-style shares, farm boxes, and local markets.

And the farm still has to care for the orchard.

That is one of the hardest parts for fruit growers. Even when the crop is gone, the trees still need to be cared for so there can be a crop next year.

Scholl Orchards in Kempton: fighting for a degree or two

Scholl Orchards in Kempton shows another side of the story.

Farmers did not simply stand by and watch the freeze happen.

Scholl Orchards used multiple frost-protection efforts, including propane heaters, wind machines, anti-frost gel candles, nutrient sprays, and fans to move cold air.

That is a lot of work.

And sometimes it only gains a degree or two.

But in fruit farming, a degree or two can matter.

The problem this year was that the cold was not just a light frost. It was a hard freeze after fruit had already moved into a vulnerable stage.

Even with protective steps, local fruit growers still experienced damage and losses.

That matters for customers to understand. When fruit is limited or expensive, it is not because farmers did not try. Many of them worked through cold nights, used expensive tools and fuel, and still lost fruit.

What fruit crops were hit hardest in Pennsylvania?

Across Pennsylvania, the hardest-hit crops include many of the fruits customers wait for all year:

• Peaches
• Nectarines
• Apricots
• Cherries
• Plums
• Apples
• Pears

Some farms may still have some fruit. Some farms may have partial crops. Some may have later apples. Some may have berries that came through better than tree fruit. [ https://www.psu.edu/news/agricultural-sciences/story/pennsylvania-fruit-growers-face-catastrophic-losses-after-historic]

But the overall picture is clear: Pennsylvania fruit is limited this year.

That means the local fruit season will not be as abundant or predictable as usual.

What about berries?

Berries are a little more mixed.

Some berry crops came through better than tree fruit. Some farms may still have strawberries, raspberries, or blackberries. Other farms may have lighter crops or shorter seasons depending on location, variety, and freeze damage.

So if you are searching for fresh berries or pick-your-own berries in the Lehigh Valley, the best thing to do is check with each farm directly.

There may still be berries.

But the season may not look exactly like a normal year.

Will there be local peaches in the Lehigh Valley this year?

Peaches are one of the fruits customers are most likely to miss.

Peach trees bloom early enough that they can be very vulnerable to a late freeze. When those blossoms are damaged, the peach crop can be severely reduced or lost.

So if you are wondering why local peaches are harder to find, why pick-your-own peaches may not be available, or why farm stand peaches cost more, this is the reason.

The crop was damaged in April, long before peach season arrived.

What about apples?

Apples may still be available from some farms later in the season, but the crop may be lighter, less predictable, or more limited in variety.

That means fall apple picking may vary a lot by farm.

Some orchards may have apples.

Some may have fewer varieties.

Some may have a shorter season.

Some may source apples from trusted partner farms to keep their farm market supplied.

If apples are part of your fall routine, check farm updates before making plans.

Why farm stands may not have the prices people expect

Many people expect farm stands to have the freshest fruit and the best prices.

In a normal year, that’s often true. But in a crop-loss year, the economics change.

When a farm loses most of its fruit crop, it doesn’t lose most of its expenses. The trees still need care — mowing, pruning, pest management, equipment, fuel, labor. The farm still has to protect the orchard for next year’s crop.

At the same time, there’s less fruit to sell. That means local fruit may be more expensive this year, even at farm stands. Higher prices aren’t a sign farmers are taking advantage — they’re a sign there’s less fruit while many costs remain

Does sourced fruit mean it is not good fruit?

No. In a hard crop year, many farms source fruit from trusted partner farms — it may be the only way to keep fruit available.

If you visit a farm stand this year, it’s okay to ask: ‘Was this fruit grown here?’ or ‘Where is this fruit from?’ A good farm will tell you.

Sourced fruit isn’t a bad thing. This year, it’s helping farms stay open and keep customers supplied while they wait for next year’s crop.

What does this mean for Market Box fruit bundles?

For Willow Haven Farm customers, here is what you can expect:

There will still be fruit this summer, but probably less than usual.

Some fruit may come from farther away than we normally prefer.

Some fruit may cost more.

Some weeks may feel different from what you expected.

When fruit is limited, we will put fruit into fruit bundles first. If there is extra fruit available after that, we will offer it to other customers as availability allows.

Farmer Reuben will still source from our trusted fruit partners and get whatever they are able to provide.

We source from Weaver’s Orchard when they have fruit available for us. Weaver’s has also shared that their crops will look different this year because of the April freeze.

We also get apples through Lancaster Farm Fresh. We are confident in Lancaster Farm Fresh’s sourcing model, which includes working with partner farms to responsibly source fruit and vegetables when needed.

In a year like this, sourcing may need to stretch farther than usual.

That is not our first preference. But it may be what allows us to keep fruit available in your bundles when local fruit is limited.

How we label fruit: organic, IPM, and trusted sourcing

We will continue to source fruit from farms using organic and regenerative practices as much as we can.

As always, we will clearly label what we are offering.

Not all of the fruit we provide is certified organic, and we do not want you guessing.

If fruit is organic, we will label it organic.

If it is not organic but is grown using IPM, we will label it IPM.

IPM means Integrated Pest Management. It means the grower uses careful monitoring and a mix of pest-control practices, and sprays may be used when needed.

It is not the same as certified organic, so we will continue to tell you clearly which is which.

Why grocery stores may look different from local farms

Grocery stores can hide a local crop failure by sourcing fruit from anywhere.

That does not mean grocery stores are doing something wrong. It just means the grocery system is built differently. If Pennsylvania peaches are scarce, a grocery store may bring peaches from another state or another country.

Local farms and farm markets are closer to the real season.

That is one reason local food is so meaningful. You get to taste what is actually happening in the place where you live.

But in a year like this, that also means you feel the loss.

Local food teaches us that food does not come from a shelf. It comes from soil, weather, blossoms, pollinators, workers, families, and farms that take risks every season.

How you can support Lehigh Valley and Pennsylvania fruit growers this year

The best way to support local farms this year is to keep buying what they do have.

That may mean berries instead of peaches.

Vegetables instead of cherries.

Apples later in the season instead of the full variety you are used to.

Flowers, pumpkins, jams, baked goods, and farm market groceries.

When you go to a farmers market or farm stand and have the chance to talk to a fruit grower, ask how their orchard is doing this year. Ask where the fruit is from. Ask what they do have available.

And then buy something.

This is the kind of year when every purchase matters.

The bigger lesson from this fruit season

This year’s fruit shortage is disappointing. We will miss the Pennsylvania peaches too.

But this is also a chance to understand local food more honestly.

Some years the season gives generously.

Some years the weather takes a lot.

And in those hard years, our job as a community is to stay connected to the farms that feed us.

At Willow Haven Farm, we will keep sourcing the best fruit we can, as transparently as we can. We will keep telling you what is local, what is organic, what is IPM, and what is coming from trusted partner farms.

Thank you for trusting us to tell you the truth about your food.

Ready to taste the farm?
Scroll down to start with the Best of the Farm Sampler, or start your free farm account with a Fruit Bundle subscription.

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm

Want fresh fruit delivered?

 Willow Haven Farm still has limited fruit available through our weekly market bundles. Start simple with a Best of the Farm Sampler, add a Fruit Bunde Subscription if you want first access to the best local fruit.

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Quick answers about fresh fruit and pick-your-own in the Lehigh Valley

Why is fresh fruit limited in the Lehigh Valley this year?

Fresh fruit is limited because a hard April freeze damaged fruit blossoms after many trees had already started blooming. When blossoms are killed, much of that fruit crop is gone for the season.

Why are pick-your-own farms closed or limited this year?

Pick-your-own farms need enough fruit for families to harvest. If the crop is too small, farms may cancel picking, shorten the season, limit quantities, or focus on other crops and farm stand products.

Will there be pick-your-own peaches in the Lehigh Valley this year?

Availability will vary by farm, but many orchards had serious peach and stone fruit losses. Check each farm’s crop updates before visiting.

Will there be fresh berries this year?

There may still be berries, depending on the farm and crop. Berries were affected differently than tree fruit, so check each farm’s current updates for strawberries, raspberries, and blackberries.

Will there be local apples this fall?

Some farms may still have apples, but the crop may be lighter, less predictable, or more limited in variety. Apple picking may vary by orchard.

Why is farm stand fruit more expensive this year?

There is less fruit available, but farms still have many of the same costs, including labor, tree care, equipment, fuel, pest management, and farm stand operations, even if they don’t have a crop this year.

Does sourced fruit mean it is not good fruit?

No. In a hard crop year, farms and co-ops may source from trusted partner farms to keep fruit available. The important thing is transparency about where the fruit came from and how it was grown.

Will Willow Haven still have fruit bundles?

Yes, we expect to have fruit, but availability may be limited, less predictable, and possibly more expensive. When fruit is limited, fruit bundles will be filled first.

What should I ask at a farm stand this year?

Ask where the fruit was grown, how the orchard was affected by the freeze, and what products the farm does have available. Then support the farm by buying what they can offer this year.

My kids are always my kitchen helpers and I thought ten year old Simeon would be able to handle cutting hot peppers for me.

A spurt of hot pepper liquid squirted at his face that afternoon.

I lost my kitchen helper. 

From then on, he hated hot peppers with a passion and wouldn’t go near them.

But now when Simeon cooks, he always adds hot peppers.

I’m so glad he got over that experience because his spicy skillet lunches are AMAZING!

How to Use Your Hot Peppers

You may have received a pint of hot peppers in your Farm Share CSA Box this week.  Part of the adventure of eating local and in season is trying something new from a farm you trust. Using hot peppers may feel daunting if you’re not familiar with how to use them. Here are some ideas to help you get started.

• Create spicy foods. Kick your food up a notch and include 1-2 hot peppers in a Mexican dish, or in an Indian or Thai curry. Add hot peppers to your eggs or a salad. Make chili! Spice up your pickles or sauerkraut by including a whole or slices of hot pepper in the fermenting jar. And of course, you can use them to make fresh salsa and pico de gallo.
• Make your own hot sauce. Traditional hot sauces are fermented to preserve them, to develop delicious flavors, and to add probiotic nutrition. Easy Fermented Hot Sauce is a great recipe. Don’t be overwhelmed by the “air-lock” sealing methods. Air-locks for mason jars are readily available online but there are many other methods for sealing your ferments. Amanda Feifer’s book Ferment Your Vegetables is a solid resource and has great recipes.
• Make pepper jelly. Hot pepper jelly is a sweet and spicy condiment made with hot and sweet peppers, sugar, and vinegar. It’s often served with cream cheese and crackers as an appetizer. Pepper jelly would be a great contrasting flavor addition to a cheese board. It also works as a glaze for meats or added to a sandwich for a sweet-spicy kick. Try some stirred into soup, mixed into vinaigrettes, or drizzled over roasted vegetables. This Stovetop Hot Pepper Jelly recipe is super adaptable and can be made with or without canning or even as a freezer jelly.
• 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!
• Brine your hot peppers. My favorite way of keeping hot peppers when I don’t know what to use them for right away is to slice them (use gloves!) and stuff them in a jar. Make a brine: 1 cup water, 3 cups vinegar, 1 tsp. salt, 1 tsp. sugar, 1 tsp. minced garlic. Pour brine over peppers until the jar is full. Put the lid on jar. Leave the jar on counter for 2 – 3 days to ferment and then put in the refrigerator. Use them as a compliment on all sorts of food, especially on pizza and in salads. They can also be canned at this stage. Try this article on making pickled peppers for help and ideas.
• Give your peppers a quick freeze. If you know you’ll use them in your cooking later but need to make sure your peppers don’t go bad before you get to them, just chop them up, put in a labeled freezer bag, and quickly freeze those hot peppers. If you only have ONE MINUTE – throw them whole in the freezer bag. You can add them (stem and all) to chili, soups, and stews for flavor. Remove the pepper at the end before serving.
• Dry your hot peppers for later. You can hang hot peppers to use as decorations or grind them into a fine powder. Use the pepper powder as a seasoning in recipes, a little at a time. Read this article on drying hot peppers for help  QUICK TIP: the long skinny red peppers, Cayennes, dry quite nicely just by hanging anywhere. Tie a string, rubber band, or twist tie around a bunch of stems, hang on a hook and THAT’S IT!

A few more tips from the Farm Wife…

If you enjoy your experience with hot peppers and want more, update your Harvie preferences and choose 5. If you want to make sure you never get hot peppers again, choose 1.

Healthy fats tone down the heat. If you take a bite that is too hot, grab your milk, cheese, or sour cream. The fat molecules of the dairy will pair with the oils of hot pepper. This is why bacon-wrapped peppers, chili with sour cream, or poppers filled with cheese are so popular.

How HOT are they? Hot peppers come in endless varieties of color, shape, and intensity. Hot peppers are harvested in abundance during late summer. The heat varies even between each pepper and parts of each pepper. The most heat is concentrated in the seeds and white membranes of the pepper. Here is a simple explanation of the Scoville Heat Scale and the heat range of some common peppers.

WARNING! USE GLOVES! Whatever you choose to do with your hot peppers, please wear gloves. The hot oils from the peppers will permeate your skin and you won’t realize how badly you are burned until you are done with your project. Several people I know have had awful nights of not being able to sleep because of it. If you use thin food service gloves, consider doubling them or changing them periodically during your project to minimize exposure to the oils.

Farm Food Highlights

FRUIT:

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

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

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.

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

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

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

MEAT: Add ground beef or ground turkey to your market box to use in several of the recipe ideas included below.

CHEESE: We have a wide variety of cheeses for you to choose from when planning your meals. The recipe ideas below work with cheddar, manchego, mozzarella, chevre, and feta. Or get creative and experiment with your own preferences.

PANTRY RECOMMENDATIONS: Add tortillas or tortilla chips to your box to serve with your spicy Mexican dishes or homemade salsas.

Check out our dried pasta selection – we have several new varieties, including gluten-free options! (See below for some recipe ideas.)

MEAL SUGGESTIONS:

One of our farm members shared recipes for Mexican Casserole and Mexican Taco Lasagna in our Telegram group this week. Try either receipe with ground beef or ground turkey and use your market box peppers!

Love classic stuffed peppers for dinner? Try Baked Cheese Stuffed Hungarian Wax Peppers (or use jalapeño!) for an appetizer or serve as a side with soup or a salad.

Sauteed Peppers over Rice is a simple and delicious way to use your colored peppers. Add some hot peppers to the mix if you like a little heat.

Combine any of our dried pastas with your market box peppers and cook up some delicious pasta meals this week:

• Creamy Roasted Red Pepper Pasta would be great with penne for a meatless meal.
• Mixed Pepper Pasta also includes onion, garlic, cherry tomatoes, and parsley. Add a box of pasta and you have a “totally market box” meal!
• This recipe for Bell Peppers and Pasta adds a delicious twist with feta cheese, olives, and oregano.
• Try Pasta with Sausage and Peppers for a different take on the food festival classic Italian Sausage with Peppers Sandwich. (Need sausage? We’ve got you covered. Our roasted garlic or spicy chorizo sausage would both work here.)
• Make Summer Pasta Primavera with any of our gluten-free varieties of pasta.

Want more hot pepper ideas? Check out this post with 24 Hot Pepper Recipes including hot giardiniera, three-pepper guacamole, spicy shredded pork, spicy mashed potatoes, grilled cheese and pepper sandwiches, and more!

Organic Veggies We Harvested This Week:

To help you use everything in your box this week, use this ​Meal Planning Guide to keep track of what’s in the fridge, what needs to be used first, and what you have planned or prepped for each day.

Every member’s customized Market Box is unique so we hope you will take advantage of more varieties of vegetables as you get comfortable with all the great organic produce we are offering.

Tessa’s Tips

Coming Soon:  Winter Squash. Farmer Reuben says Spaghetti Squash are coming next week! If you want these the first time they are offered, make sure they are rated 5 in your preferences and there aren’t too many other competing 5s.

What to use first: eggplant, microgreens, sweet corn, tomatoes, nectarines, peaches (when ripe)

Lasts longest: apples, garlic, onions, potatoes

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

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

Beets, Red – Store beet greens separately from the root, wrapped in a damp cloth or in a plastic bag in the fridge, using them quickly as they don’t keep long. Beet roots can be stored in a plastic bag in the crisper drawer of the fridge. To freeze beets, slice or chop them, spread them on a cookie sheet to flash freeze, then transfer them to freezer bags where they can be stored for up to a year. Beets and Caramelized Onions with Feta makes a great side dish, or serve over greens for a salad course. Looking for some new ways to prepare beets? This post will show you 25 Beet Recipes including beet hummus, a summery borscht, and even a beautifully colored pasta primavera.

Eggplant, mixed varieties – Eggplant can be left unrefrigerated at a cool room temperature for a day or two or in the crisper drawer for one week but it tastes best when used soon after picking.  Eggplant can be peeled or unpeeled depending on the type of dish you are preparing. Just like a zucchini doesn’t have much flavor on its own so it’s often paired with other veggies in a dish, so, too, the eggplant is often paired with other stronger flavors. It can be sauteed, baked, fried, grilled, or steamed.  You can freeze eggplant when it is cooked in a dish like ratatouille or baba ganoush, Enjoy the classic eggplant parmesan or pick from these 8 simple ways to cook eggplant.

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

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

Salting & Draining Eggplant – It’s a good idea, if time allows, to salt the sliced or chopped eggplant and soak in water for about 15 minutes and then gently drain and squeeze to get rid of acrid flavors, according to From Asparagus to Zucchini cookbook.

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

Leeks – Leeks are related to onions and garlic. Leeks are rich in vitamins and minerals, including vitamins A, C, and K, as well as folate and manganese. They also contain antioxidants and dietary fiber, which support digestive health and help reduce inflammation. Usage: Known for their mild, sweet onion flavor, leeks are often sliced and sautéed as a base for soups and stews, particularly in potato and leek soup. Leeks can also be roasted, grilled, or added to quiches and casseroles. When preparing leeks, it is essential to clean them thoroughly to remove any soil trapped between the layers. Storage: Store leeks in the refrigerator wrapped loosely in plastic or in a perforated plastic bag to maintain freshness for up to two weeks. For longer storage, chop and blanch leeks by boiling briefly and then plunging into ice water. After blanching, freeze them in an airtight container or freezer bag.

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

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

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

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

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

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

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

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

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

IMPORTANT: USE GLOVES! Be cautious when handling hot peppers (at least if you are handling more than a few at a time or are sensitive), as their seeds and membranes contain the most capsaicin and can intensify the heat. Remove these parts if you prefer a milder flavor or keep them for a spicier kick.

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

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

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

Peppers, Jalapeño – A popular variety of chili peppers with a distinctive bright green or red color when fully ripe. They are low in calories and fat and provide vitamins A and C, potassium, and dietary fiber. They also contain capsaicin, the compound responsible for their spiciness, which is known for its potential health benefits, such as pain relief and metabolism-boosting properties.
Usage: Jalapeño peppers are commonly used raw in salsas and guacamole and as a topping for tacos, nachos, pizza, and other dishes. When cooked, jalapeños add a bold kick to soups, stews, sauces, and stir-fries. They can also be roasted, stuffed, or incorporated into marinades for meats and vegetables, offering a depth of flavor and heat.
Heat Index: Jalapeño peppers are known for their moderate to high heat level, typically ranging from 2,500 to 8,000 Scoville Heat Units (SHU). The level of spiciness can vary depending on factors such as ripeness and the specific pepper’s genetics.

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

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

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.

Sweet Corn – To prepare sweet corn, peel off husks and silk. Boil in water for 5 – 8 minutes and serve hot with plenty of good butter and salt.  You can eat corn raw or cook it in the oven or grill with the husks on (usually after soaking them in water). Shuck the cob by pulling the husks down the ear and snapping off the stem. The silks will fall off as you cook the corn. Rinse under cold water. If you see a worm in the tip, just cut out the damaged section — the rest of the cob is still edible! To cut the kernels off the cob, stand the cob upright on its base and run a sharp knife from the tip of the ear down to the base. Save those used cobs for making broth! You can store sweet corn in the fridge for a day or two but you should eat it soon for the best flavor. Need recipes? Here are 30 Sweet Corn Recipes. I love making Mexican Elote with sweet corn. Try a fresh Corn Salsa with your favorite tortilla chips.

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. (See below for a meal idea!)

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

Veggie E-Books

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

Beets E-Book
Bell Peppers E-Book
Eggplant E-Book
Herbs E-Book
Leeks E-Book
Microgreens E-Book
Mushrooms E-Book
Potatoes E-Book
Sweet Corn E-Book
Tomatoes E-Book

Farm Events

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

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

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

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

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

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

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

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

And now…

Farm Food Highlights

FRUIT:

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

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

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

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

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

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

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

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

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

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

PANTRY RECOMMENDATIONS: 

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

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

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

MEAL SUGGESTIONS:

Need cookout side dishes?

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

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

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

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

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

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

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

Organic Veggies We Harvested This Week:

To help you use everything in your box this week, use this ​Meal Planning Guide to keep track of what’s in the fridge, what needs to be used first, and what you have planned or prepped for each day.

Every member’s customized Market Box is unique so we hope you will take advantage of more varieties of vegetables as you get comfortable with all the great organic produce we are offering.

Tessa’s Tips

Coming Soon:  Winter Squash. Farmer Reuben says Spaghetti Squash are coming next week! If you want these the first time they are offered, make sure they are rated 5 in your preferences and there aren’t too many other competing 5s.

What to use first: eggplant, microgreens, sweet corn, tomatoes, nectarines, peaches (when ripe)

Lasts longest: apples, garlic, onions, potatoes

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

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

Beans, Green or Yellow – Green beans are not always green. There are yellow and even purple beans! Like all vegetables, green/yellow beans are a nutrition powerhouse. They are a particularly good source of dietary fiber, folate, and vitamins A, C, and K. Beans should be stored in a loosely sealed plastic bag for about a week in the crisper drawer. The yellow beans taste the same as the green and are not “wax” beans. Beans can be used in a variety of dishes. They can be steamed, boiled, sautéed, or roasted and make a great addition to salads, casseroles, and stir-fries. They can also be pickled or blanched and served as a side dish. They pair well with garlic, lemon, herbs, and olive oil. String beans are great with pesto. Use it in this Bean and Potato Salad with Basil Oil. Roasting them is delicious too! Pair green (or yellow) beans with your tomatoes to make this Green Bean Salad with Red Onion and Tomato recipe.

Beets, Red – Store beet greens separately from the root, wrapped in a damp cloth or in a plastic bag in the fridge, using them quickly as they don’t keep long. Beet roots can be stored in a plastic bag in the crisper drawer of the fridge. To freeze beets, slice or chop them, spread them on a cookie sheet to flash freeze, then transfer them to freezer bags where they can be stored for up to a year. Beets and Caramelized Onions with Feta makes a great side dish, or serve over greens for a salad course. Looking for some new ways to prepare beets? This post will show you 25 Beet Recipes including beet hummus, a summery borscht, and even a beautifully colored pasta primavera.

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

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

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

Eggplant, mixed varieties – Eggplant can be left unrefrigerated at a cool room temperature for a day or two or in the crisper drawer for one week but it tastes best when used soon after picking.  Eggplant can be peeled or unpeeled depending on the type of dish you are preparing. Just like a zucchini doesn’t have much flavor on its own so it’s often paired with other veggies in a dish, so, too, the eggplant is often paired with other stronger flavors. It can be sauteed, baked, fried, grilled, or steamed.  You can freeze eggplant when it is cooked in a dish like ratatouille or baba ganoush, Enjoy the classic eggplant parmesan or pick from these 8 simple ways to cook eggplant.

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

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

Salting & Draining Eggplant – It’s a good idea, if time allows, to salt the sliced or chopped eggplant and soak in water for about 15 minutes and then gently drain and squeeze to get rid of acrid flavors, according to From Asparagus to Zucchini cookbook.

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

Leeks – Leeks are related to onions and garlic. Leeks are rich in vitamins and minerals, including vitamins A, C, and K, as well as folate and manganese. They also contain antioxidants and dietary fiber, which support digestive health and help reduce inflammation. Usage: Known for their mild, sweet onion flavor, leeks are often sliced and sautéed as a base for soups and stews, particularly in potato and leek soup. Leeks can also be roasted, grilled, or added to quiches and casseroles. When preparing leeks, it is essential to clean them thoroughly to remove any soil trapped between the layers. Storage: Store leeks in the refrigerator wrapped loosely in plastic or in a perforated plastic bag to maintain freshness for up to two weeks. For longer storage, chop and blanch leeks by boiling briefly and then plunging into ice water. After blanching, freeze them in an airtight container or freezer bag.

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

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

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

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

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

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

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

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

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

IMPORTANT: USE GLOVES! Be cautious when handling hot peppers (at least if you are handling more than a few at a time or are sensitive), as their seeds and membranes contain the most capsaicin and can intensify the heat. Remove these parts if you prefer a milder flavor or keep them for a spicier kick.

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

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

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

Peppers, Jalapeño – A popular variety of chili peppers with a distinctive bright green or red color when fully ripe. They are low in calories and fat and provide vitamins A and C, potassium, and dietary fiber. They also contain capsaicin, the compound responsible for their spiciness, which is known for its potential health benefits, such as pain relief and metabolism-boosting properties.
Usage: Jalapeño peppers are commonly used raw in salsas and guacamole and as a topping for tacos, nachos, pizza, and other dishes. When cooked, jalapeños add a bold kick to soups, stews, sauces, and stir-fries. They can also be roasted, stuffed, or incorporated into marinades for meats and vegetables, offering a depth of flavor and heat.
Heat Index: Jalapeño peppers are known for their moderate to high heat level, typically ranging from 2,500 to 8,000 Scoville Heat Units (SHU). The level of spiciness can vary depending on factors such as ripeness and the specific pepper’s genetics.

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

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

Sweet Corn – To prepare sweet corn, peel off husks and silk. Boil in water for 5 – 8 minutes and serve hot with plenty of good butter and salt.  You can eat corn raw or cook it in the oven or grill with the husks on (usually after soaking them in water). Shuck the cob by pulling the husks down the ear and snapping off the stem. The silks will fall off as you cook the corn. Rinse under cold water. If you see a worm in the tip, just cut out the damaged section — the rest of the cob is still edible! To cut the kernels off the cob, stand the cob upright on its base and run a sharp knife from the tip of the ear down to the base. Save those used cobs for making broth! You can store sweet corn in the fridge for a day or two but you should eat it soon for the best flavor. Need recipes? Here are 30 Sweet Corn Recipes. I love making Mexican Elote with sweet corn. Try a fresh Corn Salsa with your favorite tortilla chips.

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

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

Veggie E-Books

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

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

Farm Events

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

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

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

Farm Food Highlights

FRUIT:

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.

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

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

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

BREAD: Love zucchini bread? Try ours! Large (new!) and small loaves are made here at Willow Haven with zucchini grown on the farm.

DAIRY: Try our delicious Greek yogurt made here at Willow Haven Farm. Choose from plain, maple, peach, or (new!) vanilla.

MEAT: If tomato sauce has you thinking about meatballs or meat lasagna, we’ve got you covered. Ground beef, ground pork, and ground turkey are all available to add to your market box.

CHEESE: We have mozzarella and provolone cheeses available to help you with your Italian recipes this week.

PANTRY RECOMMENDATIONS:

Enjoy our farm-made blackberry preserves stirred into Greek yogurt or spread on your favorite Willow Haven Farm bread.

Making a pasta recipe? Don’t forget to add any of our dried pasta varieties to your market box.

MEAL SUGGESTIONS:

Enjoy the beautiful tomatoes in your market box to make Fresh Roasted Tomato Sauce. Many of this week’s veggies work well in tomato-based pasta sauce. Experiment with peppers, mushrooms, garlic, parsley, onions, zucchini, and even Swiss chard.

Use your homemade tomato sauce for a comforting meal of spaghetti and meatballs. Use any of our ground meats (see above) to make your favorite meatball recipe. Need a vegetarian version? Try this recipe for Fried Greens Meatlessballs.

Try Lasagna Stuffed Peppers for a lightened-up spin on classic lasagna. (See cheese recommendations above.)

If you have zucchini, you need zucchini recipe ideas. Spaghetti with Zucchini and Lemon is a quick, light meal for busy weeknights. Zucchini Salad with Tomato and Basil works well as a side or served over greens for a light lunch. You could even toss with your favorite pasta for a fresh pasta salad.

Peppers, tomatoes, and onions are all in season right now. It’s the perfect time to make salsa! Use our Formula for Fresh Salsa and have fresh, homemade salsa ready in minutes. Salsa isn’t just for tortilla chips. See this post to get ideas and suggestions for using your salsa.

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

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

What to use first: eggplant, microgreens, sweet corn, tomatoes, nectarines, peaches (when ripe)

Lasts longest: beetroots, garlic, onions, potatoes

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

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

Beets, Red – Store beet greens separately from the root, wrapped in a damp cloth or in a plastic bag in the fridge, using them quickly as they don’t keep long. Beet roots can be stored in a plastic bag in the crisper drawer of the fridge. To freeze beets, slice or chop them, spread them on a cookie sheet to flash freeze, then transfer them to freezer bags where they can be stored for up to a year. Beets and Caramelized Onions with Feta makes a great side dish, or serve over greens for a salad course. Looking for some new ways to prepare beets? This post will show you 25 Beet Recipes including beet hummus, a summery borscht, and even a beautifully colored pasta primavera.

Eggplant, mixed varieties – Eggplant can be left unrefrigerated at a cool room temperature for a day or two or in the crisper drawer for one week but it tastes best when used soon after picking.  Eggplant can be peeled or unpeeled depending on the type of dish you are preparing. Just like a zucchini doesn’t have much flavor on its own so it’s often paired with other veggies in a dish, so, too, the eggplant is often paired with other stronger flavors. It can be sauteed, baked, fried, grilled, or steamed.  You can freeze eggplant when it is cooked in a dish like ratatouille or baba ganoush, Enjoy the classic eggplant parmesan or pick from these 8 simple ways to cook eggplant.

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

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

Salting & Draining Eggplant – It’s a good idea, if time allows, to salt the sliced or chopped eggplant and soak in water for about 15 minutes and then gently drain and squeeze to get rid of acrid flavors, according to From Asparagus to Zucchini cookbook.

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

Leeks – Leeks are related to onions and garlic. Leeks are rich in vitamins and minerals, including vitamins A, C, and K, as well as folate and manganese. They also contain antioxidants and dietary fiber, which support digestive health and help reduce inflammation. Usage: Known for their mild, sweet onion flavor, leeks are often sliced and sautéed as a base for soups and stews, particularly in potato and leek soup. Leeks can also be roasted, grilled, or added to quiches and casseroles. When preparing leeks, it is essential to clean them thoroughly to remove any soil trapped between the layers. Storage: Store leeks in the refrigerator wrapped loosely in plastic or in a perforated plastic bag to maintain freshness for up to two weeks. For longer storage, chop and blanch leeks by boiling briefly and then plunging into ice water. After blanching, freeze them in an airtight container or freezer bag.

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

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

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

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

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

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

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

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

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

IMPORTANT: USE GLOVES! Be cautious when handling hot peppers (at least if you are handling more than a few at a time or are sensitive), as their seeds and membranes contain the most capsaicin and can intensify the heat. Remove these parts if you prefer a milder flavor or keep them for a spicier kick.

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

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

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

Peppers, Jalapeño – A popular variety of chili peppers with a distinctive bright green or red color when fully ripe. They are low in calories and fat and provide vitamins A and C, potassium, and dietary fiber. They also contain capsaicin, the compound responsible for their spiciness, which is known for its potential health benefits, such as pain relief and metabolism-boosting properties.
Usage: Jalapeño peppers are commonly used raw in salsas and guacamole and as a topping for tacos, nachos, pizza, and other dishes. When cooked, jalapeños add a bold kick to soups, stews, sauces, and stir-fries. They can also be roasted, stuffed, or incorporated into marinades for meats and vegetables, offering a depth of flavor and heat.
Heat Index: Jalapeño peppers are known for their moderate to high heat level, typically ranging from 2,500 to 8,000 Scoville Heat Units (SHU). The level of spiciness can vary depending on factors such as ripeness and the specific pepper’s genetics.

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

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

Sweet Corn – To prepare sweet corn, peel off husks and silk. Boil in water for 5 – 8 minutes and serve hot with plenty of good butter and salt.  You can eat corn raw or cook it in the oven or grill with the husks on (usually after soaking them in water.) Shuck the cob by pulling the husks down the ear and snapping off the stem. The silks will fall off as you cook the corn. Rinse under cold water. If you see a worm in the tip, just cut out the damaged section — the rest of the cob is still edible! To cut the kernels off the cob, stand the cob upright on its base and run a sharp knife from the tip of the ear down to the base. Save those used cobs for making broth! You can store sweet corn in the fridge for a day or two but you should eat it soon for the best flavor. Need recipes? Here are 30 Sweet Corn Recipes. I love making Mexican Elote with sweet corn. Try a fresh Corn Salsa with your favorite tortilla chips.

Swiss Chard – Chard is in the chenopod family which includes beets and spinach. The stems come in a variety of vibrant colors or simply a whitish green. Both the leaves and the stalks are edible. When cooked, swiss chard is a very good source of vitamins A, C, K, iron, and potassium. Baked Swiss Chard Stems is one of our family favorites. When picked very young, chard can be part of a green salad. But full-grown chard like in your box today has a very strong flavor and tough stems when eaten raw. Chard can be sliced and chopped and added to soups. After cooking for several minutes, it can also be added to rice and beans or omelets. Basically, any way you would prepare spinach, you could substitute chard allowing for longer cooking time for the stems. Store in a loosely sealed plastic bag in the fridge for 3-5 days. Before using, wash well in cool water and separate the leaves from the stems.

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

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

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

Tomatoes, San Marzano – San Marzano tomatoes are a prized variety of plum tomatoes known for their elongated shape, thick flesh, and sweet, low-acid flavor. Originating from Italy, they are often considered the best tomatoes for making sauces due to their rich taste and minimal seeds. Nutritionally, San Marzano tomatoes are low in calories and high in vitamins A and C, potassium, and antioxidants like lycopene, which supports heart health and may help protect against certain cancers. They are commonly used in Italian cuisine, particularly for pasta sauces, soups, and pizzas. Store fresh San Marzano tomatoes at room temperature until fully ripe, then refrigerate them to extend freshness, or preserve them by canning or freezing for later use.

Zucchini/Summer Squash – Green summer squash is often called zucchini. Many varieties of green and yellow summer squash are interchangeable in recipes. 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! Zucchini Brownies are a fun way to sneak in some veggies and the zucchini makes them super moist. Love zucchini bread? Give this Lemony Summer Squash Bread a try, too! 

Veggie E-Books

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

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

Farm Events

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

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

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

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

Farm Food Highlights

FRUIT:

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

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

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

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

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

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

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

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

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

PANTRY RECOMMENDATIONS: 

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

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

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

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

MEAL SUGGESTIONS: 

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

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

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

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

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

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

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

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

Organic Veggies We Harvested This Week:

To Help You use everything in your box this week, use this ​Meal Planning Guide to keep track of what’s in the fridge, what needs to be used first, and what you have planned or prepped for each day.

Every member’s customized Market Box is unique so we hope you will take advantage of more varieties of vegetables as you get comfortable with all the great organic produce we are offering.

Tessa’s Tips

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

What to use first: basil, eggplant, microgreens, sweet corn, tomatoes, nectarines, peaches, and plums (when ripe)

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

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

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

Basil, Lemon – Lemon basil is commonly used in Southeast Asian and Mediterranean cuisines, adding a fresh, zesty twist to dishes like salads, marinades, seafood, and soups. It can also be used in herbal teas, desserts, and infused oils. Store as with all herbs. Basil doesn’t like being in a bag in the fridge for very long. Trim stems and place basil upright in a glass of water in the fridge or on your kitchen counter. Basil pairs well with summer squash, cucumbers, tomatoes, and many others. If you cannot use the basil this week, preserve the herb by tying a string around the bunch and hanging it upside down in a well-ventilated and dry area. When it’s dry, crumble and store in an airtight container.

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

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

Beets, Red – Store beet greens separately from the root, wrapped in a damp cloth or in a plastic bag in the fridge, using them quickly as they don’t keep long. Beet roots can be stored in a plastic bag in the crisper drawer of the fridge. To freeze beets, slice or chop them, spread them on a cookie sheet to flash freeze, then transfer them to freezer bags where they can be stored for up to a year. Beets and Caramelized Onions with Feta makes a great side dish, or serve over greens for a salad course. Looking for some new ways to prepare beets? This post will show you 25 Beet Recipes including beet hummus, a summery borscht, and even a beautifully colored pasta primavera.

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

Cucumbers, pickling – Store in a loosely sealed plastic bag in the fridge. This is your opportunity to make a Refrigerator pickle (also called a Quick Pickle) or a Fermented Pickle. Both are easy, though fermented pickles have more probiotic advantages. You may still use pickling cucumbers as snacks or in salads.  They just work better for pickling than an English or slicing cucumber.

Cucumbers, slicing – Store in a loosely sealed plastic bag in the fridge. Cucumber Almond Couscous Salad makes a great side dish or a light, summery lunch.

Eggplant, mixed varieties – Eggplant can be left unrefrigerated at a cool room temperature for a day or two or in the crisper drawer for one week but it tastes best when used soon after picking.  Eggplant can be peeled or unpeeled depending on the type of dish you are preparing. Just like a zucchini doesn’t have much flavor on its own so it’s often paired with other veggies in a dish, so, too, the eggplant is often paired with other stronger flavors. It can be sauteed, baked, fried, grilled, or steamed.  You can freeze eggplant when it is cooked in a dish like ratatouille or baba ganoush, and enjoy the classic eggplant parmesan or pick from these 8 simple ways to cook eggplant.

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

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

Salting & Draining Eggplant – It’s a good idea, if time allows, to salt the sliced or chopped eggplant and soak in water for about 15 minutes and then gently drain and squeeze to get rid of acrid flavors, according to From Asparagus to Zucchini cookbook.

Fennel Bulb – Fennel is a member of the carrot family and is known for its sweet, anise-like flavor. Fennel is rich in vitamin C, potassium, and manganese. The bulbs can be thinly sliced and added to salads, sautéed, roasted, or grilled. The stalks can be used in soups and stews, and the fronds can be used as an herb-like garnish. Store fennel bulbs in a plastic bag in the crisper drawer, where they can keep fresh for up to a week. If the fronds are still attached, trim them and store separately wrapped in a damp paper towel inside a plastic bag. For longer storage, fennel bulbs can be blanched and frozen.

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

Leeks – Leeks are related to onions and garlic. Leeks are rich in vitamins and minerals, including vitamins A, C, and K, as well as folate and manganese. They also contain antioxidants and dietary fiber, which support digestive health and help reduce inflammation. Usage: Known for their mild, sweet onion flavor, leeks are often sliced and sautéed as a base for soups and stews, particularly in potato and leek soup. Leeks can also be roasted, grilled, or added to quiches and casseroles. When preparing leeks, it is essential to clean them thoroughly to remove any soil trapped between the layers. Storage: Store leeks in the refrigerator wrapped loosely in plastic or in a perforated plastic bag to maintain freshness for up to two weeks. For longer storage, chop and blanch leeks by boiling briefly and then plunging into ice water. After blanching, freeze them in an airtight container or freezer bag.

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

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

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

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

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

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

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

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

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

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

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

Summer Squash/Zucchini – Green summer squash is often called zucchini but there are many varieties of various green and yellow that are interchangeable in recipes. Try a simple sautee or stir fry. Use zucchini (or summer squash) in your baking. Mock Apple Cobbler is so delicious no one will ever know it’s zucchini unless you tell them! Zucchini Brownies are a fun way to sneak in some veggies and the zucchini makes them super moist. Love zucchini bread? Give this Lemony Summer Squash Bread a try, too! 

Sweet Corn – To prepare sweet corn, peel off husks and silk. Boil in water for 5 – 8 minutes and serve hot with plenty of good butter and salt.  You can eat corn raw or cook it in the oven or grill with the husks on (usually after soaking them in water.) Shuck the cob by pulling the husks down the ear and snapping off the stem. The silks will fall off as you cook the corn. Rinse under cold water. If you see a worm in the tip, just cut out the damaged section — the rest of the cob is still edible! To cut the kernels off the cob, stand the cob upright on its base and run a sharp knife from the tip of the ear down to the base. Save those used cobs for making broth! You can store sweet corn in the fridge for a day or two but you should eat it soon for the best flavor. Need recipes? Here are 30 Sweet Corn Recipes. I love making Mexican Elote with sweet corn. Try a fresh Corn Salsa with your favorite tortilla chips.

Swiss Chard – Chard is in the chenopod family which includes beets and spinach. The stems come in a variety of vibrant colors or simply a whitish green. Both the leaves and the stalks are edible. When cooked, swiss chard is a very good source of vitamins A, C, K, iron, and potassium. Baked Swiss Chard Stems is one of our family favorites. When picked very young, chard can be part of a green salad. But full-grown chard like in your box today has a very strong flavor and tough stems when eaten raw. Chard can be sliced and chopped and added to soups. After cooking for several minutes, it can also be added to rice and beans or omelets. Basically, any way you would prepare spinach, you could substitute chard allowing for longer cooking time for the stems. Store in a loosely sealed plastic bag in the fridge for 3-5 days. Before using, wash well in cool water and separate the leaves from the stems.

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

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

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

Veggie E-Books

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

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

Farm Events

Round Table Discussion with Dr. Carrie Chapp.

Friday, August 16 – our next Pizza Night.

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

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

Rescheduled from August 9. Read here for more info.

Pizza night details below.

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

Brick Oven Pizza Night

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

Relax and enjoy the farm-to-table flavors

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

As Always…

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

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm

Add the full amount of the coriander, cinnamon and tumeric to get the full flavor experience. Those spices and great for your health and reduce inflammation so it’s a great 2-for-1.

But I can’t suggest this meal without explaining how to properly prepare your beans.

Farm Food Highlights

BREAD: Add a sourdough baguette (or two!) to your market box to make bruschetta – two recipes are included in the meal suggestions below. A baguette would also be perfect with the summer vegetable stew listed below. Add beans to your Bruschetta with this recipe for Skillet Bruschetta with Beans and Greens

CHEESE: We have fresh Italian cheeses available from Caputo Brothers and Flint Hill Farm. Mozzarella and provolone cheeses are perfect for making Caprese salads like this Caprese Cucumber Salad, You can also use them in Baked Eggplant Parmesan or Zucchini/Eggplant Skillet. Use mozzarella and ricotta in Lasagna Stuffed Peppers.

PANTRY RECOMMENDATIONS: Dried beans are a healthy, versatile pantry staple that are inexpensive and easy to make. Beans are a nutrient-rich, plant-based protein source high in fiber, vitamins, and minerals that support heart health, blood sugar control, and weight management. They are low in fat and contain antioxidants and prebiotic fibers that promote digestive health and may reduce cancer risk. Here’s a helpful post on How to Cook Beans – but don’t forget to add a little whey or lemon juice to the soaking liquid, as referenced in the video above. They can be used in soups, stews, salads, and as a protein base for vegetarian dishes. We have several varieties of dried beans available. Experiment with different types of beans, such as black beans, chickpeas, lentils, and kidney beans, to enjoy a range of flavors and nutritional benefits.

MEAL SUGGESTIONS: 

It’s salsa season! Use our Formula for Fresh Salsa and have fresh, homemade salsa ready in minutes. Salsa isn’t just for tortilla chips. See this post to get ideas and suggestions for using your salsa.

Stew in the summer? Yes! Make this Summer Vegetable Stew with items available in your market box and serve with a loaf of crusty bread.

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

Serve grilled pork chops with any of these summer veggie sides: Caprese Cucumber Salad, Corn Salad, Greek-Style Lemon Roasted Potatoes, or Corn and Swiss Chard Bruschetta.

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

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

FRUIT:

Blueberries – 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. 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. 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.

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.

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

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

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

Organic Veggies We Harvested This Week:

To Help You use everything in your box this week, use this ​Meal Planning Guide to keep track of what’s in the fridge, what needs to be used first, and what you have planned or prepped for each day.

Every member’s customized Market Box is unique so we hope you will take advantage of more varieties of vegetables as you get comfortable with all the great organic produce we are offering.

Tessa’s Tips

Coming Soon:  more peppers. 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: microgreens, sweet corn, tomatoes, berries, cantaloupe, nectarines and peaches (when ripe)

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

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

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

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

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

Beets, Red – Store beet greens separately from the root, wrapped in a damp cloth or in a plastic bag in the fridge, using them quickly as they don’t keep long. Beet roots can be stored in a plastic bag in the crisper drawer of the fridge. To freeze beets, slice or chop them, spread them on a cookie sheet to flash freeze, then transfer them to freezer bags where they can be stored for up to a year. Beets and Caramelized Onions with Feta makes a great side dish, or serve over greens for a salad course. Looking for some new ways to prepare beets? This post will show you 25 Beet Recipes including beet hummus, a summery borscht, and even a beautifully colored pasta primavera.

Cabbage, Red – Stores well wrapped in plastic in the crisper drawer or in a tightly sealed container in the refrigerator.  Make a very pretty Red Cabbage Slaw, Braised Red Cabbage, or this version with apples and onions for a cooked side dish. And red cabbage makes great sauerkraut, too!

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.

Fennel bulb – Fennel is a member of the carrot family and is known for its sweet, anise-like flavor. Fennel is rich in vitamin C, potassium, and manganese. The bulbs can be thinly sliced and added to salads, sautéed, roasted, or grilled. The stalks can be used in soups and stews, and the fronds can be used as an herb-like garnish. Store fennel bulbs in a plastic bag in the crisper drawer, where they can keep fresh for up to a week. If the fronds are still attached, trim them and store separately wrapped in a damp paper towel inside a plastic bag. For longer storage, fennel bulbs can be blanched and frozen.

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

Leeks – Leeks are related to onions and garlic. Leeks are rich in vitamins and minerals, including vitamins A, C, and K, as well as folate and manganese. They also contain antioxidants and dietary fiber, which support digestive health and help reduce inflammation. Usage: Known for their mild, sweet onion flavor, leeks are often sliced and sautéed as a base for soups and stews, particularly in potato and leek soup. Leeks can also be roasted, grilled, or added to quiches and casseroles. When preparing leeks, it is essential to clean them thoroughly to remove any soil trapped between the layers. Storage: Store leeks in the refrigerator wrapped loosely in plastic or in a perforated plastic bag to maintain freshness for up to two weeks. For longer storage, chop and blanch leeks by boiling briefly and then plunging into ice water. After blanching, freeze them in an airtight container or freezer bag.

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

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

Mushrooms, 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.

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

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. They are a good source of vitamin C, fiber, and antioxidants like quercetin, which has anti-inflammatory and immune-boosting properties. Usage: Sweet yellow onions are versatile in the kitchen and can be used raw in salads and sandwiches or cooked in soups, stews, and casseroles. They are especially popular in dishes that require a subtle onion flavor without overwhelming heat, such as French onion soup and onion rings. Storage: Store in a cool, dry, and well-ventilated area away from direct sunlight for up to a month. Avoid refrigerating them, as this can cause them to spoil faster.

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

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

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

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

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

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

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

Summer Squash/Zucchini – green summer squash is often called zucchini but there are many varieties of various green and yellow that are interchangeable in recipes. Try a simple sautee or stir fry. Grilled Summer Squash with Red Onion and Feta also uses your onions. Use zucchini (or summer squash) in your baking. Mock Apple Cobbler is so delicious no one will ever know it’s zucchini unless you tell them! Zucchini Brownies are a fun way to sneak in some veggies and the zucchini makes them super moist. Love zucchini bread? Give this Lemony Summer Squash Bread a try, too!

Sweet Corn – To prepare sweet corn, peel off husks and silk. Boil in water for 5 – 8 minutes and serve hot with plenty of good butter and salt.  You can eat corn raw or cook it in the oven or grill with the husks on (usually after soaking them in water.) Shuck the cob by pulling the husks down the ear and snapping off the stem. The silks will fall off as you cook the corn. Rinse under cold water. If you see a worm in the tip, just cut out the damaged section — the rest of the cob is still edible! To cut the kernels off the cob, stand the cob upright on its base and run a sharp knife from the tip of the ear down to the base. Save those used cobs for making broth! You can store sweet corn in the fridge for a day or two but you should eat it soon for the best flavor. Need recipes? Here are 30 Sweet Corn Recipes. I love making Mexican Elote with sweet corn. Try a fresh Corn Salsa with your favorite tortilla chips.

Swiss Chard – Chard is in the chenopod family which includes beets and spinach. The stems come in a variety of vibrant colors or simply a whitish green. Both the leaves and the stalks are edible. When cooked, swiss chard is a very good source of vitamins A, C, K, iron, and potassium. Baked Swiss Chard Stems is one of our family favorites. When picked very young, chard can be part of a green salad. But full-grown chard like in your box today has a very strong flavor and tough stems when eaten raw. Chard can be sliced and chopped and added to soups. After cooking for several minutes, it can also be added to rice and beans or omelets. Basically, any way you would prepare spinach, you could substitute chard allowing for longer cooking time for the stems. Store in a loosely sealed plastic bag in the fridge for 3-5 days. Before using, wash well in cool water and separate the leaves from the stems.

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

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

Veggie E-Books

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

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

Farm Events

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

Brick Oven Pizza Night

Join us every Friday night from 5:00-9:00 P.M.
[Due to storms this week, watch Facebook in case of likely cancellation.]

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

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

Tessa’s Tips:

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

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

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

Community Supported Agriculture is Awesome!

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

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

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

How long can this last?

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

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

What about you?

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

We aren’t going to stop. Will you?

Be Thankful for the Results!

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

Organic Veggies We Harvested This Week:

To Help You use everything in your box this week, use this ​Meal Planning Guide to keep track of what’s in the fridge, what needs to be used first, and what you have planned or prepped for each day.

Every member’s customized Market Box is unique so we hope you will take advantage of more varieties of vegetables as you get comfortable with all the great organic produce we are offering.

Tessa’s Tips

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

What to use first: eggplant, microgreens, sweet corn, tomatoes, cantaloupe, nectarines and peaches (when ripe)

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

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

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

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

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

Beets, Red – Store beet greens separately from the root, wrapped in a damp cloth or in a plastic bag in the fridge, using them quickly as they don’t keep long. Beet roots can be stored in a plastic bag in the crisper drawer of the fridge. To freeze beets, slice or chop them, spread them on a cookie sheet to flash freeze, then transfer them to freezer bags where they can be stored for up to a year. Beets and Caramelized Onions with Feta makes a great side dish, or serve over greens for a salad course. Looking for some new ways to prepare beets? This post will show you 25 Beet Recipes including beet hummus, a summery borscht, and even a beautifully colored pasta primavera.

Caraflex Cabbage – also known as conehead cabbage or pointy cabbage, is a type of cabbage that has a unique, conical shape with tightly packed leaves. It is a member of the Brassica family and has a mild and slightly sweet flavor. Caraflex cabbage is a nutritious vegetable that is low in calories and high in vitamins A and C, dietary fiber, and antioxidants. It also provides minerals such as potassium and calcium. Storage: To store caraflex cabbage, keep it unwashed and dry. Place it in a perforated plastic bag or wrap it loosely in a plastic wrap to maintain its moisture. Store it in the refrigerator’s crisper drawer, where it can last for up to a week. Avoid storing caraflex cabbage near fruits or vegetables that produce ethylene gas, as this can cause it to spoil faster. Usage: Try raw in salads, slaws, or used as a crunchy addition to sandwiches or tacos. Caraflex cabbage can also be cooked by stir-frying, sautéing, roasting, or steaming. Its tender yet crisp texture makes it suitable for stir-fries, soups, stir-fried noodles, and other cooked dishes. Have you tried making your own sauerkraut? How to Make Sauerkraut in a Mason Jar is an easy beginner-friendly recipe.

Special Usage: Due to its cone-like shape, caraflex cabbage is great for stuffing. The individual leaves can be filled with a variety of ingredients, such as grains, proteins, or vegetable mixtures, and then baked or steamed. The leaves can also be used as wraps for healthier and low-carb alternatives to traditional wraps or tortillas.

Eggplant – Eggplant can be left unrefrigerated at a cool room temperature for a day or two or in the crisper drawer for one week but it tastes best when used soon after picking.  Eggplant can be peeled or unpeeled depending on the type of dish you are preparing. Just like a zucchini doesn’t have much flavor on its own so it’s often paired with other veggies in a dish, so, too, the eggplant is often paired with other stronger flavors. It can be sauteed, baked, fried, grilled, or steamed.  You can freeze eggplant when it is cooked in a dish like ratatouille or baba ganoush, and enjoy the classic >eggplant parmesan or pick from these 8 simple ways to cook eggplant.

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

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

Salting & Draining Eggplant – It’s a good idea, if time allows, to salt the sliced or chopped eggplant and soak in water for about 15 minutes and then gently drain and squeeze to get rid of acrid flavors, according to From Asparagus to Zucchini cookbook.

Fennel bulb – Fennel is a member of the carrot family and is known for its sweet, anise-like flavor. Fennel is rich in vitamin C, potassium, and manganese. The bulbs can be thinly sliced and added to salads, sautéed, roasted, or grilled. The stalks can be used in soups and stews, and the fronds can be used as an herb-like garnish. Store fennel bulbs in a plastic bag in the crisper drawer, where they can keep fresh for up to a week. If the fronds are still attached, trim them and store separately wrapped in a damp paper towel inside a plastic bag. For longer storage, fennel bulbs can be blanched and frozen.

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

Leeks – Leeks are related to onions and garlic. Leeks are rich in vitamins and minerals, including vitamins A, C, and K, as well as folate and manganese. They also contain antioxidants and dietary fiber, which support digestive health and help reduce inflammation. Usage: Known for their mild, sweet onion flavor, leeks are often sliced and sautéed as a base for soups and stews, particularly in potato and leek soup. Leeks can also be roasted, grilled, or added to quiches and casseroles. When preparing leeks, it is essential to clean them thoroughly to remove any soil trapped between the layers. Storage: Store leeks in the refrigerator wrapped loosely in plastic or in a perforated plastic bag to maintain freshness for up to two weeks. For longer storage, chop and blanch leeks by boiling briefly and then plunging into ice water. After blanching, freeze them in an airtight container or freezer bag.

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

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

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

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

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

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

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

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

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

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

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

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

Summer Squash/Zucchini – green summer squash is often called zucchini but there are many varieties of various green and yellow that are interchangeable in recipes. Try a simple sautee or stir fry. Grilled Summer Squash with Red Onion and Feta also uses your onions. . Use zucchini (or summer squash) in your baking. Mock Apple Cobbler is so delicious no one will ever know it’s zucchini unless you tell them! Zucchini Brownies are a fun way to sneak in some veggies and the zucchini makes them super moist. Love zucchini bread? Give this Lemony Summer Squash Bread a try, too!

Sweet Corn – To prepare sweet corn, peel off husks and silk. Boil in water for 5 – 8 minutes and serve hot with plenty of good butter and salt.  You can eat corn raw or cook it in the oven or grill with the husks on (usually after soaking them in water.) Shuck the cob by pulling the husks down the ear and snapping off the stem. The silks will fall off as you cook the corn. Rinse under cold water. If you see a worm in the tip, just cut out the damaged section — the rest of the cob is still edible! To cut the kernels off the cob, stand the cob upright on its base and run a sharp knife from the tip of the ear down to the base. Save those used cobs for making broth! You can store sweet corn in the fridge for a day or two but you should eat it soon for the best flavor. Need recipes? Here are 30 Sweet Corn Recipes. I love making Mexican Elote with sweet corn. Try a fresh Corn Salsa with your favorite tortilla chips.

Swiss Chard – Chard is in the chenopod family which includes beets and spinach. The stems come in a variety of vibrant colors or simply a whitish green. Both the leaves and the stalks are edible. When cooked, swiss chard is a very good source of vitamins A, C, K, iron, and potassium. Baked Swiss Chard Stems is one of our family favorites. When picked very young, chard can be part of a green salad. But full-grown chard like in your box today has a very strong flavor and tough stems when eaten raw. Chard can be sliced and chopped and added to soups. After cooking for several minutes, it can also be added to rice and beans or omelets. Basically, any way you would prepare spinach, you could substitute chard allowing for longer cooking time for the stems. Store in a loosely sealed plastic bag in the fridge for 3-5 days. Before using, wash well in cool water and separate the leaves from the stems.

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

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

Farm Food Highlights

FRUIT:

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

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

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

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

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

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

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

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

MEAL SUGGESTIONS: 

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

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

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

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

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

Veggie E-Books

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

Eggplant E-Book
Leeks E-Book
Bell Peppers E-Book
Potaotes E-Book
Sweet Corn E-Book
Tomatoes E-Book

Farm Events

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

Brick Oven Pizza Night

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

Relax and enjoy the farm-to-table flavors

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

As Always…

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

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm

This shorter video focuses on simple techniques to give your body the nutrition it needs from Eggplant, Berries and Nuts and Seeds.

Organic Veggies We Harvested This Week:

To Help You use everything in your box this week, Use this ​Meal Planning Guide to keep track of what’s in the fridge, what needs to be used first, and what you have planned or prepped for each day.

Every member’s customized Market Box is unique so we hope you will take advantage of more varieties of vegetables as you get comfortable with all the great organic produce we are offering.  Use

Tessa’s Tips

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

What to use first: basil, beet greens, dill, eggplant, microgreens, tomatoes, blackberries, blueberries, peaches (when ripe)

Lasts longest: beetroots, cabbage, garlic

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

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

Basil – store as with all herbs. Basil doesn’t like being in a bag in the fridge for very long. Green Basil is the classic Italian basil for Pesto Recipes.  Trim stems and place basil upright in a glass of water in the fridge or on your kitchen counter. Basil pairs well with summer squash, cucumbers, tomatoes, and many others. If you cannot use the basil this week, preserve the herb by tying a string around the bunch and hanging it upside down in a well-ventilated and dry area. When it’s dry, crumble and store in an airtight container. One of my favorite salads is Basil, Cucumber and Lettuce.

Beets, Red – Store beet greens separately from the root, wrapped in a damp cloth or in a plastic bag in the fridge, using them quickly as they don’t keep long. Beet roots can be stored in a plastic bag in the crisper drawer of the fridge. To freeze beets, slice or chop them, spread them on a cookie sheet to flash freeze, then transfer them to freezer bags where they can be stored for up to a year. Beets and Caramelized Onions with Feta makes a great side dish, or serve over greens for a salad course. Looking for some new ways to prepare beets? This post will show you 25 Beet Recipes including beet hummus, a summery borscht, and even a beautifully colored pasta primavera.

Caraflex Cabbage – also known as conehead cabbage or pointy cabbage, is a type of cabbage that has a unique, conical shape with tightly packed leaves. It is a member of the Brassica family and has a mild and slightly sweet flavor. Caraflex cabbage is a nutritious vegetable that is low in calories and high in vitamins A and C, dietary fiber, and antioxidants. It also provides minerals such as potassium and calcium. Storage: To store caraflex cabbage, keep it unwashed and dry. Place it in a perforated plastic bag or wrap it loosely in a plastic wrap to maintain its moisture. Store it in the refrigerator’s crisper drawer, where it can last for up to a week. Avoid storing caraflex cabbage near fruits or vegetables that produce ethylene gas, as this can cause it to spoil faster. Usage: Try raw in salads, slaws, or used as a crunchy addition to sandwiches or tacos. Caraflex cabbage can also be cooked by stir-frying, sautéing, roasting, or steaming. Its tender yet crisp texture makes it suitable for stir-fries, soups, stir-fried noodles, and other cooked dishes. Have you tried making your own sauerkraut? How to Make Sauerkraut in a Mason Jar is an easy beginner-friendly recipe.

Special Usage: Due to its cone-like shape, caraflex cabbage is great for stuffing. The individual leaves can be filled with a variety of ingredients, such as grains, proteins, or vegetable mixtures, and then baked or steamed. The leaves can also be used as wraps for healthier and low-carb alternatives to traditional wraps or tortillas.

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 Seed Heads – Dill seed heads, the flower clusters of the dill plant, are harvested when the seeds mature and have a distinctive, slightly spicy flavor. They are rich in antioxidants and anti-inflammatory compounds and contain vitamins A and C, plus minerals like calcium and iron. Usage: Used for pickling and seasoning, dill seed heads enhance pickles, sauerkraut, soups, and stews, pairing well with fish, potatoes, and cucumbers. Storage: Store them fully dried in a paper bag or airtight container in a cool, dry place for several months, or freeze them to preserve their flavor and aroma.

Eggplant, Purple Globe – Eggplant can be left unrefrigerated at a cool room temperature for a day or two or in the crisper drawer for one week but it tastes best when used soon after picking. Italian globe variety lends itself to stuffing, slicing, cubing, and roasting. Eggplant can be peeled or unpeeled depending on the type of dish you are preparing. Just like a zucchini doesn’t have much flavor on its own so it’s often paired with other veggies in a dish, so, too, the eggplant is often paired with other stronger flavors. It can be sauteed, baked, fried, grilled, or steamed.  You can freeze eggplant when it is cooked in a dish like ratatouille or baba ganoush, and enjoy the classic eggplant parmesan or pick from these 8 simple ways to cook eggplant.

Salting & Draining Eggplant – It’s a good idea, if time allows, to salt the sliced or chopped eggplant and soak in water for about 15 minutes and then gently drain and squeeze to get rid of acrid flavors, according to From Asparagus to Zucchini cookbook. 

Fennel – Fennel is a member of the carrot family and is known for its sweet, anise-like flavor. Fennel is rich in vitamin C, potassium, and manganese. The bulbs can be thinly sliced and added to salads, sautéed, roasted, or grilled. The stalks can be used in soups and stews, and the fronds can be used as an herb-like garnish. Store fennel bulbs in a plastic bag in the crisper drawer, where they can keep fresh for up to a week. If the fronds are still attached, trim them and store separately wrapped in a damp paper towel inside a plastic bag. For longer storage, fennel bulbs can be blanched and frozen.

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

Leeks – Leeks are related to onions and garlic. Leeks are rich in vitamins and minerals, including vitamins A, C, and K, as well as folate and manganese. They also contain antioxidants and dietary fiber, which support digestive health and help reduce inflammation. Usage: Known for their mild, sweet onion flavor, leeks are often sliced and sautéed as a base for soups and stews, particularly in potato and leek soup. Leeks can also be roasted, grilled, or added to quiches and casseroles. When preparing leeks, it is essential to clean them thoroughly to remove any soil trapped between the layers. Storage: Store leeks in the refrigerator wrapped loosely in plastic or in a perforated plastic bag to maintain freshness for up to two weeks. For longer storage, chop and blanch leeks by boiling briefly and then plunging into ice water. After blanching, freeze them in an airtight container or freezer bag.

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

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.

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

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

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

Parsley – Store as you would any herb; in a glass with some water on the counter.  Keeps for several days. I love in Tabouleh Salad. Here is my Spring Tabouleh Recipe.

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

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

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.

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

Sweet Corn – To prepare sweet corn, peel off husks and silk. Boil in water for 5 – 8 minutes and serve hot with plenty of good butter and salt.  You can eat corn raw or cook it in the oven or grill with the husks on (usually after soaking them in water.) Shuck the cob by pulling the husks down the ear and snapping off the stem. The silks will fall off as you cook the corn. Rinse under cold water. If you see a worm in the tip, just cut out the damaged section — the rest of the cob is still edible! To cut the kernels off the cob, stand the cob upright on its base and run a sharp knife from the tip of the ear down to the base. Save those used cobs for making broth! You can store sweet corn in the fridge for a day or two but you should eat it soon for the best flavor. Need recipes? Here are 30 Sweet Corn Recipes. I love making Mexican Elote with sweet corn. Try a fresh Corn Salsa with your favorite tortilla chips.

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

Swiss Chard – Chard is in the chenopod family which includes beets and spinach. The stems come in a variety of vibrant colors or simply a whitish green. Both the leaves and the stalks are edible. When cooked, swiss chard is a very good source of vitamins A, C, K, iron, and potassium. Serving Suggestions: When picked very young, chard can be part of a green salad. But full-grown chard like in your box today has a very strong flavor and tough stems when eaten raw. Chard can be sliced and chopped and added to soups. After cooking for several minutes, it can also be added to rice and beans or omelets. Basically, any way you would prepare spinach, you could substitute chard allowing for longer cooking time for the stems. Store in a loosely sealed plastic bag in the fridge for 3-5 days. Before using, wash well in cool water and separate the leaves from the stems.

Tomato, Cherry – Store on the counter; do not refrigerate. Snack or use in salad, frittata or pizza. Whip up this Pasta with Cherry Tomatoes in just 15 minutes for a summery weeknight meal.

Tomato, Red – Keep tomatoes on the counter at room temperature. Tomatoes should not be refrigerated. Enjoy fresh in salads. Check out these 50 Fresh Tomato Recipes to make the most of the summer bounty.

Farm Food Highlights

FRUIT:

Blackberries – A special treat! You’ll probably want to eat these fresh and natural – they are so good! Also use to top yogurt, frosted cakes, cheesecakes, anything chocolate, etc.

Blueberries – 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. 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. 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.

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.

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

Yellow Peaches – a variety of peaches with a golden-yellow skin and a juicy, sweet flavor. They belong to the Rosaceae family and are closely related to nectarines. Yellow peaches are a good source of potassium, vitamin A and C, dietary fiber, and antioxidants like beta-carotene. Usage: delicious when eaten fresh as a healthy snack, added to fruit salads, or used in desserts like pies, cobblers, or fruit tarts. Their sweet and delicate flavor makes them ideal for eating as-is or incorporating into smoothies, yogurt bowls, or fruit-based sauces. Yellow peaches can also be grilled or roasted to enhance their natural sweetness and served as a dessert or alongside savory dishes like salads or grilled meats. Storage: To store yellow peaches, keep them at room temperature until they reach the desired ripeness. Once ripe, you can store them in the refrigerator to slow down the ripening process and prolong their freshness. Place them in a plastic bag or container in the crisper drawer. Properly stored, yellow peaches can last for up to five days.

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

BREAD: Packing a picnic lunch? Taking a road trip? If you need an easy, healthy option for food on the go, try our French country sourdough loaf or even a NY-style everything bagel to build your favorite summertime sandwiches. 

CHEESE:  Chèvre, or goat cheese, is rich in nutrients like calcium, vitamin A, and protein. The tangy flavor and creamy, crumbly texture make chèvre a delicious addition to summer salads, spreads, baked goods, or pasta dishes. Try it as a sandwich spread, too!

FISH:  Salmon is a nutrition powerhouse rich in omega-3 fatty acids, high-quality protein, vitamin D, and calcium. Spicy salmon burgers or individual sockeye salmon filets from Wild for Salmon are perfect for a low-prep weeknight meal.

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

MEAL SUGGESTIONS: 

Potato, Corn, and Leek Chowder is a classic that uses several items available in your market box this week.

Salmon, potatoes, and fennel make a delicious combo. Grilled Foil Packet Fennel Salmon also includes zucchini, cherry tomatoes, and potatoes. Great market box meal!

Serve Grilled Fennel with Grilled Jalapeno Sauce for a spicy side dish with your favorite grilled meats or fish.

Serve Watermelon Salad with Feta and Herbs for a cool summer appetizer or lunch. This would also be a great side dish for your next cookout. Serve over pasta or quinoa and add some greens for a main dish.

Veggie E-Books

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

Cabbage E-Book
Cucumbers E-Book
Eggplant E-Book
Herbs E-Book
Leeks E-Book
Potaotes E-Book
Sweet Corn E-Book
Tomatoes 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.

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

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

Today I’m telling you the story of your stressed out vegetables from the field.

It’s the underlying factor, along with consumer mindset, in what I focus on in this video.

I’ll address recent concerns and share valuable tips to help you make the most of your weekly produce box from Willow Haven Farm.

From ripening peaches and storing tomatoes to handling imperfections and enjoying mushrooms’ unique benefits, this video guide is packed with insights to enhance your farm-to-table experience.

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

Organic Veggies We Harvested This Week:

To Help You use everything in your box this week, Use this ​Meal Planning Guide to keep track of what’s in the fridge, what needs to be used first, and what you have planned or prepped for each day.

Every member’s customized Market Box is unique so we hope you will take advantage of more varieties of vegetables as you get comfortable with all the great organic produce we are offering.

Tessa’s Tips

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

What to use first: basil, beet greens, dill, eggplant, microgreens, tomatoes, blackberries, blueberries, raspberries, peaches (when ripe)

Lasts longest: beetroots, cabbage, garlic, kohlrabi

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

Done for now but will return: arugula, bok choy, radish

Basil – store as with all herbs. Basil doesn’t like being in a bag in the fridge for very long. Green Basil is the classic Italian basil for Pesto Recipes.  Trim stems and place basil upright in a glass of water in the fridge or on your kitchen counter. Basil pairs well with summer squash, cucumbers, tomatoes, and many others. If you cannot use the basil this week, preserve the herb by tying a string around the bunch and hanging it upside down in a well-ventilated and dry area. When it’s dry, crumble and store in an airtight container. One of my favorite salads is Basil, Cucumber and Lettuce.

Beets, Red – Store beet greens separately from the root, wrapped in a damp cloth or in a plastic bag in the fridge, using them quickly as they don’t keep long. Beet roots can be stored in a plastic bag in the crisper drawer of the fridge. To freeze beets, slice or chop them, spread them on a cookie sheet to flash freeze, then transfer them to freezer bags where they can be stored for up to a year. I love beets. My favorite summer salad is with beets, walnuts, and parmesan. Beets and Caramelized Onions with Feta makes a great side dish, or serve over greens for a salad course. Some people love beets. Others will try to hide them in other things. Try Beet Chips – even for those who don’t like beets.  Or hide them in baked treats: 11  Beet Recipes that Don’t Taste Like Dirt.

Caraflex Cabbage – also known as conehead cabbage or pointy cabbage, is a type of cabbage that has a unique, conical shape with tightly packed leaves. It is a member of the Brassica family and has a mild and slightly sweet flavor. Caraflex cabbage is a nutritious vegetable that is low in calories and high in vitamins A and C, dietary fiber, and antioxidants. It also provides minerals such as potassium and calcium. Storage: To store caraflex cabbage, keep it unwashed and dry. Place it in a perforated plastic bag or wrap it loosely in a plastic wrap to maintain its moisture. Store it in the refrigerator’s crisper drawer, where it can last for up to a week. Avoid storing caraflex cabbage near fruits or vegetables that produce ethylene gas, as this can cause it to spoil faster. Usage: Try raw in salads, slaws, or used as a crunchy addition to sandwiches or tacos. Caraflex cabbage can also be cooked by stir-frying, sautéing, roasting, or steaming. Its tender yet crisp texture makes it suitable for stir-fries, soups, stir-fried noodles, and other cooked dishes. Have you tried making your own sauerkraut? How to Make Sauerkraut in a Mason Jar is an easy beginner-friendly recipe.

Special Usage: Due to its cone-like shape, caraflex cabbage is great for stuffing. The individual leaves can be filled with a variety of ingredients, such as grains, proteins, or vegetable mixtures, and then baked or steamed. The leaves can also be used as wraps for healthier and low-carb alternatives to traditional wraps or tortillas.

Cabbage, red – stores well wrapped in plastic in the crisper drawer or in a tightly sealed container in the refrigerator.  Make a very pretty Red Cabbage Slaw. Braised Red Cabbage or this version with apples and onions for a cooked side dish. And red cabbage makes great sauerkraut, too!

Collard Greens – To store, wrap the greens, unwashed, in damp paper towels until you are ready to use them. Keep the wrapped greens in an open plastic bag in the refrigerator for up to about 5 days. When you are ready to cook the greens, you’ll need to wash them. To freeze: Wash the leaves, cut off the woody stems, blanch in boiling water for three minutes, and chill in ice water. Dry the leaves, pack into freezer bags, and freeze.

Cucumbers, pickling – store in a loosely sealed plastic bag in the fridge. This is your opportunity to make a Refrigerator pickle (also called a Quick Pickle) or a Fermented Pickle. Both are easy, though fermented pickles have more probiotic advantages. You may still use pickling cucumbers as snacks or in salads.  They just work better for pickling than an English or slicing cucumber. 

Cucumbers, slicing – store in a loosely sealed plastic bag in the fridge. Cucumber Almond Couscous Salad makes a great side dish or a light, summery lunch. 

Dill – like all herbs, will not last long once picked. Place upright in a glass of water in the fridge or on your kitchen counter. Dill pairs well with potatoes, cucumbers, and green beans. If you cannot use the dill this week, preserve the herb by tying a string around the bunch and hanging it upside down in a well-ventilated and dry area. When it’s dry, crumble and store in an airtight container. Making a dill dressing to use on salad, dip, grilled veggies or meats also preserves the dill longer.

Eggplant, Purple Globe – Eggplant can be left unrefrigerated at a cool room temperature for a day or two or in the crisper drawer for one week but it tastes best when used soon after picking. Italian globe variety lends itself to stuffing, slicing, cubing, and roasting. Eggplant can be peeled or unpeeled depending on the type of dish you are preparing. Just like a zucchini doesn’t have much flavor on its own so it’s often paired with other veggies in a dish, so, too, the eggplant is often paired with other stronger flavors. It can be sauteed, baked, fried, grilled, or steamed.  You can freeze eggplant when it is cooked in a dish like ratatouille or baba ganoush, and enjoy the classic eggplant parmesan or pick from these 8 simple ways to cook eggplant.

Salting & Draining Eggplant – It’s a good idea, if time allows, to salt the sliced or chopped eggplant and soak in water for about 15 minutes and then gently drain and squeeze to get rid of acrid flavors according to From Asparagus to Zucchini cookbook. 

Fennel – Fennel is a member of the carrot family and is known for its sweet, anise-like flavor. Fennel is rich in vitamin C, potassium, and manganese. The bulbs can be thinly sliced and added to salads, sautéed, roasted, or grilled. The stalks can be used in soups and stews, and the fronds can be used as an herb-like garnish. Store fennel bulbs in a plastic bag in the crisper drawer, where they can keep fresh for up to a week. If the fronds are still attached, trim them and store separately wrapped in a damp paper towel inside a plastic bag. For longer storage, fennel bulbs can be blanched and frozen. Fennel works really well in citrusy dishes. Try Farmer’s Favorite Fennel Salad for a quick and simple addition to your weeknight meals. Chilled Fennel-Grapefruit Velouté with Lemon (or Grapefruit) Olive Oil makes a great summery appetizer.

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

Kale – Lacinato or Red Russian kale. Store in a loosely sealed plastic bag in the crisper drawer for 7-10 days. Lacinato is dark green, with narrow bumpy leaves. Red Russian kale has red/purple stems and a more tender, flatter leaf. To freeze, wash and chop into small pieces and place in a freezer bag. This would be delicious used in the winter in a potato soup or vegetable stir fry.  I love it sauteed with garlic and olive oil until bright green and tender. Make this Wonderfully Easy Pasta with Kale for a quick dinner.

Have you tried Kale Chips yet? Kale is a superfood but if you aren’t super fond of it try DIY Kale Pesto or hide it in Kale Brownies.

Kohlrabi, Green – green or purple variety. Cut off leaves and store separately in a plastic bag – you can use them like kale!  Most likely you will receive purple kohlrabi which is more often used as a cooked vegetable. Green varieties are very suitable raw and may be cooked as well.  Store bulbs in a bag or wrap in a moist paper towel. Both parts should be stored in the vegetable drawer of the refrigerator.  This post has great info and suggestions for Kohlrabi.  Other CSA members have enjoyed their kohlrabi grilled, roasted, and spiralized into noodles. Kohlrabi Salad with Cilantro and Lime is a refreshing side for your summer meals. SNACK IDEA: Cut in slices or sticks for snacking, sprinkle with salt or serve with a dip. Some people even swear that dipping in peanut butter is their favorite way to eat them.

Leeks – Leeks are related to onions and garlic. Leeks are rich in vitamins and minerals, including vitamins A, C, and K, as well as folate and manganese. They also contain antioxidants and dietary fiber, which support digestive health and help reduce inflammation. Usage: Known for their mild, sweet onion flavor, leeks are often sliced and sautéed as a base for soups and stews, particularly in potato and leek soup. Leeks can also be roasted, grilled, or added to quiches and casseroles. When preparing leeks, it is essential to clean them thoroughly to remove any soil trapped between the layers. Storage: Store leeks in the refrigerator wrapped loosely in plastic or in a perforated plastic bag to maintain freshness for up to two weeks. For longer storage, chop and blanch leeks by boiling briefly and then plunging into ice water. After blanching, freeze them in an airtight container or freezer bag.

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

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

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

Onions, Red – Use them in raw salads and salsas. They are not for long-term storage, so keep them in the fridge for up to a few weeks.  Download the Onion Guide – see below. Here is a Corn Salad recipe that uses your red onion too.  Other recipes to try: Vegan Lentil Soup, Grilled Summer Squash with Red Onion & Feta, or Green Beans and Caramelized Onions.

ORGANIC Sweet Corn – To prepare sweet corn, peel off husks and silk. Boil in water for 5 – 8 minutes and serve hot with plenty of good butter and salt.  You can eat corn raw or cook it in the oven or grill with the husks on (usually after soaking them in water.) Shuck the cob by pulling the husks down the ear and snapping off the stem. The silks will fall off as you cook the corn. Rinse under cold water. If you see a worm in the tip, just cut out the damaged section — the rest of the cob is still edible! To cut the kernels off the cob, stand the cob upright on its base and run a sharp knife from the tip of the ear down to the base. Save those used cobs for making broth! You can store sweet corn in the fridge for a day or two but you should eat it soon for the best flavor. Need recipes? Here are 30 Sweet Corn Recipes. I love making Mexican Elote with sweet corn. Here is a Corn Salad recipe that uses your red onion too. 

Parsley – Store as you would any herb; in a glass with some water on the counter.  Keeps for several days. I love in Tabouleh Salad. Here is my Spring Tabouleh Recipe.

Summer Squash, Patty Pan –  A special CSA variety of summer squash that will be familiar to previous members is called “Patty Pan.”  This is a great one to stuff! Try using your patty pan squash to make Stuffed Zucchini, explore 20 more ideas for stuffed options, or make Sweet & Spicy Grilled Summer Squash.

Summer Squash/Zucchini – green summer squash is often called zucchini but there are many varieties of various green and yellow that are interchangeable in recipes. Try a simple sautee or stir fry. Use green or yellow squash in this Simple Sauteed Zucchini Squash Recipe.

Swiss Chard – Chard is in the chenopod family which includes beets and spinach. The stems come in a variety of vibrant colors or simply a whitish green. Both the leaves and the stalks are edible. When cooked, swiss chard is a very good source of vitamins A, C, K, iron, and potassium. Serving Suggestions: When picked very young, chard can be part of a green salad. But full-grown chard like in your box today has a very strong flavor and tough stems when eaten raw. Chard can be sliced and chopped and added to soups. After cooking for several minutes, it can also be added to rice and beans or omelets. Basically any way you would prepare spinach, you could substitute chard allowing for longer cooking time for the stems. Store in a loosely sealed plastic bag in the fridge for 3-5 days. Before using, wash well in cool water and separate the leaves from the stems.

Tomato, Cherry – Store on the counter; do not refrigerate. Snack or use in salad, frittata or pizza. If you have any left, try using them in Green Bean and Cherry Tomato Salad. 

Tomato, Red – Keep tomatoes on the counter at room temperature. Tomatoes should not be refrigerated. Enjoy fresh in salads. Tomato and onion salad is a quick side dish for your favorite grilled meats.

Farm Food Highlights

FRUIT:

Blackberries – A special treat! You’ll probably want to eat these fresh and natural – they are so good! Also use to top yogurt, frosted cakes, cheesecakes, anything chocolate, etc. 

Blueberries – are low-calorie berries packed with vitamins, minerals, and antioxidants, including vitamin C, vitamin K, and anthocyanins. They offer immune support, contribute to bone health, and provide antioxidant protection. Storage: Keep blueberries unwashed in a covered container or loosely closed plastic bag in the refrigerator. Avoid washing them until just before use to prevent moisture. Fresh blueberries can last up to a week when properly stored. Usage: Enjoy blueberries fresh as a snack or add them to cereals, yogurt, smoothies, salads, and desserts. They can be used in baking or incorporated into savory dishes. Frozen blueberries are a convenient option for year-round use. 

Red Raspberries – are delicious berries that belong to the rose family. They are low in calories and fat, high in dietary fiber, and rich in vitamins C and K. Raspberries are also a good source of antioxidants, including anthocyanins, which contribute to their vibrant color and may have protective effects against chronic diseases. Storage: To maximize the shelf life, remove any moldy or damaged berries before storing. Place the unwashed raspberries in a shallow container lined with paper towels to absorb excess moisture. Store them in the refrigerator and consume within a few days for optimal freshness. It is best to wash raspberries just before eating to prevent them from becoming mushy.

This Vinegar Rinse is highly recommended for berries: mix one part vinegar with three parts water, then gently rinse the berries in the solution. Rinse them again with plain water and pat them dry before consuming or storing.

Yellow Peaches – a variety of peaches with a golden-yellow skin and a juicy, sweet flavor. They belong to the Rosaceae family and are closely related to nectarines. Yellow peaches are a good source of potassium, vitamin A and C, dietary fiber, and antioxidants like beta-carotene.

Storage: To store yellow peaches, keep them at room temperature until they reach the desired ripeness. Once ripe, you can store them in the refrigerator to slow down the ripening process and prolong their freshness. Place them in a plastic bag or container in the crisper drawer. Properly stored, yellow peaches can last for up to five days.

Usage: delicious when eaten fresh as a healthy snack, added to fruit salads, or used in desserts like pies, cobblers, or fruit tarts. Their sweet and delicate flavor makes them ideal for eating as-is or incorporating into smoothies, yogurt bowls, or fruit-based sauces. Yellow peaches can also be grilled or roasted to enhance their natural sweetness and served as a dessert or alongside savory dishes like salads or grilled meats.

BREAD:

Add a loaf of our sourdough bread or a sourdough baguette to your meal. Our olive rosemary flavor would be delicious with an Italian-inspired meal. Have you ever made garlic bread on the grill? Try grilled garlic bread with your next cookout or use it to make Greek Salad Garlic Bread.

CHEESE: 

Italian cheeses work well in recipes with market box veggies like basil, eggplant, summer squash, and tomatoes. Caputo Brothers uses cultures and milk from local family farms to give their fresh mozzarella a delicious buttery tang and The Farmstead Table offers a creamy, nutty asiago cheese.  Try one – or both – in some of the recipes below.

ORGANIC PANTRY RECOMMENDATIONS:

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

MEAL SUGGESTIONS: 

Summer squash, eggplant, tomatoes, basil, fresh greens, and herbs are beautiful and abundant at this time of year – and they work great together! These recipes can help you utilize several items from your market box. Serve as a meatless main or as a side with your favorite grilled or roasted meats.

Zucchini/Eggplant Skillet

Zucchini Salad with Tomato and Basil

Squash & Basil Salad

Grilled Eggplant, Grape Tomato, and Feta Salad

Farmer’s Favorite Summer Skillet

Baked Eggplant Parmesan

Veggie E-Books

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

Cabbage E-Book
Cucumbers E-Book
Eggplant E-Book
Herbs E-Book
Leeks E-Book
Patty Pan Squash E-Book
Summer Squash & Zucchini E-book
Sweet Corn E-Book
Tomatoes E-Book

Farm Events

This weekend!

I’m excited to introduce you to my friend and farm member, Cathy, who has 20 years of experience using doTERRA essential oils – even for serious conditions.

ALMOST FULL!  RESERVE YOUR SPOT IN THE CLASS

Join our Free Class THIS SATURDAY for tips and remedies for your family.

CLICK HERE TO RESERVE YOUR SPOT IN THE CLASS

As Always…

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

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm