Welcome to Week 6 of the CSA season!
From the Field: This Week on the Farm
The farm is officially in full swing—and the fields are showing it. From sweet corn to squash, everything seems to be coming into its own at once. This week’s CSA share reflects the momentum of midsummer, with one of the highlights being our freshly harvested green beans.
Harvesting green beans is no small feat, but thanks to our green bean harvester, we’re able to gather large quantities efficiently while keeping the quality top-notch. Watching the machine move through the rows is something to see—precision, speed, and a whole lot of beans pouring in. It’s always satisfying to see the bins fill up with such a beautiful, uniform crop, especially after weeks of watching the plants grow and flower. We are always scouting each crop throughout the summer to ensure that we are harvesting at the peak time. These green beans are no exception. They are tender, crisp, and packed with summer flavor.
Around the rest of the farm, things are moving fast. The sweet corn is being picked daily, the cabbage is sizing up nicely, and squash and cucumbers are coming in steadily. With the sun high and the days long, the farm is alive with motion—irrigating, harvesting, and prepping for the next plantings. There’s a rhythm to this time of year, and right now, it’s all hands on deck to keep up with the pace of the fields.
What’s in the box?
This week’s CSA share is a colorful showcase of midseason staples that can carry you through everything from quick weeknight meals to weekend cookouts. Leading the list once again is our Minnesota-grown sweet corn—a CSA staple this time of year that continues to deliver peak flavor as the harvest hits its stride.
You’ll also find a generous portion of Yukon Gold potatoes, known for their buttery texture and golden color. This versatile potato is perfect for roasting, boiling, or smashing—and hold their shape beautifully in potato salads. Alongside them are green beans, freshly harvested and full of snap. Whether you sauté them in butter, toss them with garlic and lemon, or steam them with a handful of dill, they’re a true summer workhorse that adds crunch and color to any plate.
Rounding out the box are red cabbage and yellow squash, each bringing their own unique value. The red cabbage is firm, dense, and perfect for slaws, tacos, or braising. Its striking color holds up well in cooking and adds a pop of vibrancy to raw salads. The yellow squash, mild and tender, can be sliced for stir-fries, grilled as a side, or shredded into fritters or muffins. And don’t overlook the yellow onions and crisp cucumbers—kitchen necessities that can elevate everything from fresh salads to sandwich toppings.
This week’s box is all about balance: fresh and hearty, familiar and flexible. It’s a great time to batch-cook, share a meal with friends, or experiment with simple, seasonal recipes. We hope it inspires something delicious in your kitchen.
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