Share In the Harvest Newsletter Archives

Welcome to Week 7 of the CSA season! 

From the Field: How we decide what goes into the box

Each week, we take a fresh look at what’s ready in the field and start making a plan. The main question we ask ourselves is, “What can we harvest in the right quantity and quality to get to every member?” From there, it’s a mix of timing, balance, and practicality.

We walk the fields, check each crop, and talk through what’s at its peak. Some things are obvious—if sweet corn or green beans are coming in heavy, they’re going in. Other times we’re weighing a few borderline crops that might be just a few days away from being ready. In those cases, we usually hold off rather than send something underdeveloped.

We also try to keep a good mix in each box. If there’s something dense and hearty like potatoes or cabbage, we’ll try to balance that with lighter, fresh items like cucumbers or peppers. We think about how people actually cook and eat at home. A box full of root crops might last, but it isn’t always the most useful in a single week. We’re not aiming for perfect variety every time, but we do our best to avoid sending out six similar things in one week.

Finally, we think about how well something travels and stores. Some crops can sit for a day or two after harvest and still look great. Others really need to move quickly. We try to pack the boxes so that everything holds up and shows up in good shape when you pick it up.

It’s not a formula, and it changes week to week. But the goal is always the same: to give you a share that reflects what the farm is producing at its best, right now.

What’s in the box?

This week’s box brings together a mix of hearty staples and crisp, fresh vegetables that are all hitting their stride right now. You’ll see another round of sweet corn, still going strong and tasting better each week. It’s best eaten as soon as possible for peak flavor, but if you need to wait a day or two, just keep it in the fridge with the husks on.

You’ll also find a bunch of beets. The roots are earthy and sweet, good for roasting, boiling, or even grating raw into salads. Cucumbers are back again this week, perfect for slicing into salads or just eating plain with a bit of salt. They’re simple, fresh, and reliable in the heat of summer.

Green bell peppers are in the box this week. These are the classic variety with a crisp texture and mild flavor. They’re great raw in salads, cooked into stir-fries, or stuffed and baked. As they cook, their flavor softens and becomes slightly sweeter, making them a useful ingredient in all kinds of dishes.  We’ve also included more Yukon Gold potatoes, which continue to size up nicely. These are solid all-purpose potatoes that are good for boiling, roasting, or pan-frying.

You’ll also get a bunch of radishes, which are sharp and crunchy right now. They’re nice sliced thin into salads or sandwiches, and you can mellow them a bit by roasting. Finally, we’re sending out leeks this week. They’re milder than onions and add a good base flavor to soups, sautés, and egg dishes. Make sure to wash them well, dirt likes to hide in the layers.

That’s the lineup. It’s a solid box with a lot of flexibility, whether you’re cooking simple meals or planning ahead for the week. Let us know what you’re enjoying—we love hearing how it’s all being used.