Workshop Spotlight: Sourdough Bread Making at Home

Join us for a practical workshop led by Vincent Vercillo, an experienced artisan with a deep passion for sourdough baking. Vincent’s down-to-earth approach and insights will guide you through each step of the sourdough bread-making process.

Vincent’s Background: With over a decade of experience in sustainable food practices, Vincent Vercillo is a true advocate of self-sufficiency. His journey began with a passion for traditional food skills and eventually led him to the world of sourdough bread. Working in various capacities, from cheesemaking to curing meats, Vincent’s diverse expertise brings a unique perspective to homesteading.

Workshop Highlights: In this workshop, you’ll gain valuable insights that extend beyond the kitchen. As you learn the art of creating a perfect sourdough loaf, you’ll learn how to feed and maintain a sourdough starter, judge different stages of fermentation, select the right flour, and follow baking procedures—all while embracing the principles of self-reliance.

Why This Matters: Homesteading is not just about growing your own food; it’s about fostering a deeper connection with the environment, mastering skills that sustain you, and achieving self-sufficiency. Vincent’s workshop is a unique opportunity to align your baking practices with the broader concepts of homesteading, creating a holistic approach to a more sustainable lifestyle.

What to Expect: In this workshop, you’ll roll up your sleeves and dive into the practicalities of sourdough bread making. Here’s what’s in store:

Starter Mastery: Avoid the mistakes that are ruining your starter. Discover the art of creating and maintaining a lively sourdough starter – the heart of flavorful loaves.

Fermentation Essentials: Learn to navigate different fermentation stages to achieve the perfect rise and texture in your bread.

Baking Techniques: From shaping dough to achieving that ideal crust, Vincent will walk you through the necessary stages.

Hands-On Experience: Get hands-on as you craft your very own sourdough loaves under Vincent’s expert guidance.

​Join us on August 30th  for an enriching workshop that will transform how you eat and the way you think about bread.

Class Insight: This workshop is designed to equip you with practical skills to confidently master sourdough bread making at home. Vincent will share valuable tips, techniques, and his personal experience, ensuring you’re ready to create outstanding loaves that reflect the essence of sourdough. You’ll receive a sourdough starter to continue your bread-making journey at home.

Raving Review: “I never thought I could bake my own bread… and now I haven’t purchased any bread products since taking the Sourdough Bread Class at Willow Haven Farm in 2022.” Lisa, farm member.

 Workshop Details:
Date: August 30, 2025 Time: 10:15 am
Location: Willow Haven Farm, New Tripoli, Pennsylvania
Price: $45 per session.  ONLY 6 SPOTS LEFT!

Spaces for Vincent’s workshop are limited, so secure your spot now to ensure you don’t miss out on this enlightening experience. Purchase your Full Day or Morning Session tickets today using the button below:

Grab Your Workshop Spot Now

Next step: After you purchase your tickets you’ll be sent a link to fill out our registration form to select your Sourdough Baking Workshop.

Whether you’re an enthusiastic beginner or a seasoned home baker, Vincent’s workshop offers a chance to enhance your skills and explore the world of sourdough bread making.

​Join us on August 30th  for an enriching workshop that will transform how you eat and the way you think about bread.

Grab Your Workshop Spot Now

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

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

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

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

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

Organic Veggies We Harvested This Week:

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

Tessa’s Tips

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

What to use first: broccoli, dill, lettuce, snow peas, microgreens, cherries, blueberries, raspberries

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

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

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

Storage & Usage Info

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

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

Bok Choy – Bok choy can be eaten either raw or cooked. If stir-frying or sautéing, chop the white stalks separately from the green leaves. Start cooking the white stalks several minutes before adding the leaves to avoid overcooking the greens. Bok choy can also be grilled by cutting the vegetable lengthwise and drizzling with oil. Storage:  Do not wash until ready to use. Store in an open plastic bag in the refrigerator crisper drawer. Dirt often gets trapped in the widest part of the white stalks, so wash it well. Try these recipes: Pasta with Bok Choy and Feta, Buttery Bok Choy Gratin, Chow Mein with Peas, Greens, Bok Choy 

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

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

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

Cucumbers, slicing – store in a loosely sealed plastic bag in the fridge.  Cucumber Salad is a classic!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Have you made Green Cubes yet?

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

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

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

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

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

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

Farm Food Highlights

FRUIT:

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

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

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

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

Yogurt – New item! Enjoy our own brand of delicious Greek Yogurt made with our fresh raw milk, organic fruit, organic sugar, and yogurt cultures. Choose from plain, peach, or mango varieties.

ORGANIC PANTRY RECOMMENDATIONS:

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

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

MEAL SUGGESTIONS: 

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

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

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

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

Veggie E-Books

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

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

Farm Events

Coming up:

Brick Oven Pizza Night

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

Relax and enjoy the farm-to-table flavors of Massimiliano’s Homestead’s hand-crafted pizza.

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

As Always…

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

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm

Learning to work hard in uncomfortable conditions during his teen years was a result of harvesting rows and rows of tomatoes and sweet corn on Reuben’s friend’s farms.

He and his Dad, started very early in the morning. Mr. John DeMaster, a school teacher, was a crew leader on the farms in the summer so he brought 12 year old Reuben along with him “to work.”

Little did Reuben know he was cultivating a lifetime of respect for nature and a love for growing seeds.

At a Seed Starting Workshop this winter, Farmer Reuben shared the insight he has now, after 3 decades of farm work and gardening.

Starting Seeds is a Spiritual Act

“Starting seeds are an expression of faith and hope and love in the natural world. The process teaches us the meaning of these abstract terms. It takes hope to take the tiny seed and place it in the ground. It takes faith to water and wait. And it takes love to care for the tender seedlings until they produce a harvest.” – Farmer Reuben DeMaster

Planting in the Field is an Act of Faith

Despite our preparation of the soil, the row covers that protect the plants and the drip lines that water the tender plants, everything could go wrong in a matter of hours.

Overnight dear and groundhogs have been known to devour rows of lettuce plants.

Wind and hail can damage plants and stunt their growth.

BUT WE HAVE FAITH that most of our vegetables will be harvested to feed your family.

I tasted our baby lettuce in the field yesterday and give a quick tour of all the stages of prepping to planting in this Friday Field Video:

SASSAFRAS FOLLOW UP:

By the way, recent studies of sarfole in sassafrass have FAILED to show any similar effects of cancer or liver damage in humans. How high were the doses they were giving those rats? Who funded the study? Who benefitted from banning the use of native plant from being used in food?

You Might Be Surprised What A Box of Farm Food Can Teach You
Do you remember the HUGE shallots we sent in your Market Boxes last year?

They were amazing and I remember our farm members raving about them.

Shallots are part of the onion family, often “bunching onions,” and milder, sweeter more elongated than onions.  Replace onions in recipes and especially good used raw in salads, dressings and sauces.  Here are two great Shallot Recipes: Hakka Sauce and Crispy Shallots in a Grain Bowl

Fun Surprises!

Part of the fun of being a farm member is the delight and surprise you experience when you open your box of farm food each week. Even though you know what’s coming in your customized box, you learn something new each time.

→ I didn’t know shallots could grow this big!

→ Really, you can eat the chive flowers?

→ The prickles come off the radish leaves when you cook them?

When your farmer grows your food for you it’s picked so fresh that the flavors are amazing.

Can You Grow One Thing?

The only thing better than local food from your farmer is growing your own food – which you should do too!

“We encourage every one to grow at least one vegetable at home” Farmer Reuben explained at Earth Day.

Why? So you can experience the freshness and satisfaction of picking food from the ground and putting it in your mouth immediately.

Don’t you love to have a planter of lettuce, herbs on your back porch or in a garden window?

Come get your garden transplants. You’ll have the whole weekend to plant them.

It’s Time For You to Start Your Garden Too!

We have these organic transplants ready to go – $5.50 for a 4 pack :

• Caraflex Cabbage – these unique pointy cabbage are fun to grow and show off to your family

• Lettuce
• Kale
• Cabbage
• Broccoli
• Napa Cabbage
• Bok Choy
• Onion
• NOT READY YET: Basil, Tomato, Peppers & more are coming in later weeks. It’s still too cold for them.

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

P.S. The Farm store is open on Saturday to help you stock up on eggs, milk, cheese, vegetables, natural cleaners, home remedies and more.

Open this weekend

Market Hours: Saturday: 9:00 AM – 3:00 PM

Don’t Forget Your Organic Transplants to Start Your Garden

Are you new? More info about our farm:

SPRING & SUMMER MARKET BOX: Get all the details on our website before you make your purchase. See the Market Box options here.​

WHAT’S IN A MARKET BOX? Yep. I get it. You need to know what comes in a box. What’s available? What’s in season and when? Find out if our MARKET BOX deliveries of local farm food will fit your life and your goals. YES! SEND ME THE GUIDE. 

​

FARM STORY VIDEOS: The Willow Haven Farm YouTube channel has fun, informative, and educational videos of our farm life and what organic farming looks like here. Check out it out here >>> VIDEOS!

My dad, a career computer programmer, told us about the glitch in the computer programs that didn’t plan for a four digit year. What would happen when computers running every area of our economy rolled over from the year ’99 to the year ’00?

If the problems in all the systems that run our lives – electricity grid, banking, manufacturing, fuel delivery – weren’t corrected in time, the Year 2000 could be a disaster, he said.

It seemed that the best thing to do would be to prepare for failures by storing food, preparing our homes “off grid” and learning skills to do things ourselves.

The Y2K glitch ended up not being a disaster but learning these new skills had a huge affect on how Reuben and I made decisions over the next two decades.

Traditional Food Preparedness

Reuben and I enjoyed re-reading the classic Laura Ingalls Wilder books as we bought 5 gallon buckets of local honey, made a field trip to the Mormon food storage cannery, and experimented with storing our home grown carrots in buckets of saw dust over the winter.

The details of homesteading, especially in Farmer Boy and Little House in the Big Woods, fascinated us as we contemplated making our own lye from wood ash, curing our own meat and grinding our own flour.

You know, the only one of those three we haven’t done yet is make our own lye.

Learning to prepare and store food started us on a path that still keeps us learning and now teaching traditional food skills to others.

“Prepping”  is just relearning what our grandparents knew about survival.

You plant and harvest as much as you can and you make sure you know how to store it through the winter.

Thoughts on Curing Meat for St. Patrick’s Day

When I was brining my beef brisket for St. Patrick’s Day, my thoughts revolved on preserving meat.

What if my freezer full of meat was threatened by a long term power outage?

Prepping taught me that if you have enough salt, you don’t have to lose it.

Beef brisket is a tougher cut of meat that needs to be slow cooked for hours. Brining it not only imparts that salty seasoned flavor, it preserves it and tenderizes it.

Imagine the New York City corner delis serving corned beef and pastrami all year long. They had a barrel of seasoned salt water stacked with briskets to keep up with supply and demand.

If I had to make the decision to empty the meat out of my freezer I know what I would need to have on hand in order to save it:

• large storage containers: barrels, plastic storage bins, or maybe even my empty freezer
• pounds of salt: 2 cups of salt per gallon of water
• clean water

That’s a good reason to keep an ample supply of sea salt on hand.

But in the mean time, I’m only brining a five pound brisket in my refrigerator for a week and a half so that we can have a tender, flavorful, additive-free corned beef and cabbage meal on March 17.

I wrote down exactly what I did so that you can Make Your Own Home Cured Corned Beef this week too!

It’s pretty simple: a brisket (from Willow Haven Farm!), salt, pickling spice and water.

In fact the recipe also include the ingredients for making your own batch of pickling spice. But don’t let that deter you from making your own brisket. Feel free to buy a pre-made pickling mix (I do).

Download Recipe

Tessa’s Farm Video Gives You A Peak Inside

You’ll start in my makeshift kitchen where I show you how I got my huge brisket into brining bags.

With the bakery just behind, I question Reuben about his bread and introduce you to the new baker. Then I head outside to show you the progress in the greenhouse and what is holding us up from planting in our field greenhouses. Lastly, you get to meet Reuben’s dad who made a special trip to help get us back into our farm house kitchen.

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

P.S. Don’t miss out on these two exciting workshops:

You need the confidence that knowledge from a clinical expert can give you so you can advance to the next level in your overall health and enjoy healthy skin and clean facial products.

“​Discover Medicine in Your Food​“ is a workshop that will introduce you to healing foods you didn’t even know could improve your health.  10 am.​​

“​Natural Beauty Care from Your Kitchen​“ will give you the confidence to ditch your toxin laden commercial make up, lotions, creams, cleansers and toners. 1 pm. ​​

Date: March 23, 2024 ​Time: 10 am & 1:00 pm ​Location: Willow Haven Farm, New Tripoli, Pennsylvania ​Price: $35/ per session for farm members. $45 for non members

Spaces for Karla’s workshop are limited, so secure your spot now to ensure you don’t miss out on this experience.

CLICK HERE  TO REGISTER!-> WORKSHOP SPOTLIGHT: NOURISH YOUR GUT & YOUR SKIN 
 

P.S. The Farm store is open on Saturday to help you stock up on eggs, milk, cheese, vegetables, natural cleaners, home remedies and more.

Open this weekend!

Market Hours: Saturday: 9:00 AM – 3:00 PM