🐝From the Field: The Unsung Heroes of the Harvest 🐝 If you've been with our CSA for a few seasons, you may remember us talking about pollinators before. It's a topic we revisit from time to time because it's one of the most important parts of growing...
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Bok Choy
An excellent source of vitamins A, B-complex, C, and some minerals, bok choy is also extremely high in calcium. The growing season of bok choy is limited to the cooler weather of spring and fall. A traditional stir-fry vegetable from China, bok choy is rapidly...
Roma or Beefsteak Tomatoes
Roma tomatoes are in the class of plum or paste tomatoes. This variety of tomato typically has a meaty flesh, few seeds, and is less juicy than other tomatoes, which makes them ideal for salsas and cooking down into a tomato sauce or paste. Their shape is an...
Yellow Squash
Yellow summer squash is a welcome staple every summer. Low in calories, easily digested, and very nourishing, it adapts easily to a variety of recipes. Since summer squash is approximately 94 percent water, it's a wonderful replacement of lost fluids on those...
Green Bell Peppers
Peppers contain high levels of vitamins A, C, and E and most varieties include the minerals iron and potassium. Refrigerate unwashed in a refrigerator hydrator drawer for 1-2 weeks. Eating them raw, added to a veggie tray, sliced in a salad, or as part of a...
Green Top Onions
We all know what wonderful flavor enhancers onions are. Their versatility is unequalled. They also have a long storage life. Store in a cool dry ventilated place. Before cutting, chill onions in the refrigerator or cut them under cold running water to subdue fumes...
Cucumbers
Since cucumbers are 95 percent water, they help us replenish the fluids and minerals we lose on those sizzling hot July days. While containing small amounts of vitamins A, C, and a few minerals, they are rich in vitamin E. In addition to using as a snack, either...
Green Beans
Green beans are one of the few beans that can be eaten fresh. Green beans are often steamed, boiled, stir-fried, or baked in casseroles. When picked young, green beans are a wonderful source of vitamin K, fiber and folate. And what may come as a surprise to some...