Thank you!

Today is the last share pickup and I would like to thank my loyal members for taking a chance with me on this first-year CSA.  Thank you.  I am grateful for your appreciation of the food each week.  It kept me motivated, when all I wanted to do was sleep in on Wednesday mornings!  I hope you enjoy this last share and the rest of your summer.  😊

Today’s Share:

  • Peppers (King Crimson or Corno di toro)
  • Jalapeno
  • Tomato (Indigo Rose, Cherokee Purple, San Marzano, Green Zebra)
  • Cherry Tomato (Bing, Black, Blush, Pink Bumblebee)
  • Beets
  • Carrots
  • Watermelon
  • Herb choice (rosemary, thyme, oregano, chocolate mint, sage)
  • Cortland Onions
  • Desiree and Yukon Gold Potatoes
  • Ground Cherries
  • Delicata Squash
  • Spaghetti Squash

Delicata Squash, Tomatoes, and Ground Cherries


Jalapeno, Corno di toro, and King Crimson Peppers


Cortland Onion


Spaghetti Squash


Crimson Sweet and Amish Moon and Stars Watermelon


New this Week: Yukon Gold Potato and Walla Walla Onion

Walla Walla is an onion variety known for its mild and sweet flavor.  Unlike storage varieties, Walla Walla onions only last a few weeks, so use them first.  They will keep best stored at cooler temperatures.  Yukon Gold potatoes are a yellow-fleshed potato that was bred in Canada.

Today’s Share:

  • Peppers (King Crimson or Corno di toro)
  • Jalapeno
  • Tomato (Indigo Rose, Moskovitch, San Marzano, Green Zebra)
  • Cherry Tomato (Bing, Black, Blush, Pink Bumblebee)
  • Beets
  • Dill, flowering
  • Walla Walla Onions
  • Desiree and Yukon Gold Potatoes
  • Ground Cherries

New this Week: Green Zebra Tomatoes and Sugar Baby Watermelon

Green Zebra is a variety of green tomato, which becomes slightly yellow as it ripens.  The fruits are tarter before they turn yellow.

This week’s share:

  • Peppers (King Crimson or Corno di toro)
  • Jalapeno
  • Tomato (Yellow Brandywine, Indigo Rose, Moskovitch, San Marzano, Cherokee Purple, Green Zebra)
  • Cherry Tomato (Bing, Black, Blush, Pink Bumblebee)
  • Sugar Baby Watermelon
  • Herb choice (rosemary, dill, or peppermint)
  • Carrots
  • Leeks
  • Desiree Potatoes
  • Squash/Cukes- the last ones!


New this Week: Heirloom Tomatoes, Ground Cherries, Okra, and Edamame!

Ground Cherries are related to tomatoes and the fruits, which are contained in a papery husk, are actually harvested once they fall off the plant.  They taste unusual, somewhat like a tomato mixed with a strawberry.  Okra is well-known in Southern and Indian cooking and can be eaten raw or cooked.  It’s known for its slimy texture, but cooking at high-heat reduces this greatly.  Edamame are green soybeans and they are usually boiled or steamed and flavored with salt and seasonings.  The pods are not eaten.

Today’s Share:

  • Squash (zucchini, yellow crookneck, pattypan)
  • Cucumber (National Pickling, Marketmore, Suyo Long, Lemon)
  • Bell Pepper
  • Jalapeno
  • Italian Flat Leaf Parsley or Chocolate Mint
  • Ground Cherry or Okra
  • Tomatoes (Yellow Brandywine, Indigo Rose, Moskovitch, San Marzano, Cherokee Purple)
  • Cherry tomatoes (Bing, Black, Blush, Pink Bumblebee)
  • Adirondack Red and Desiree Potatoes
  • Beets
  • Edamame

august 2 share

Real Deal Dill Pickles!


Fresh cucumbers




Optional Ingredients:




Bay Leaves


  1. Find a suitable container for your pickles. I used a bean crock to make mine, but you could use a glass jar or other food-safe container.
  2. Determine how much brine solution (salt-water) you’ll need to cover your cucumbers in the jar. It’s best to have extra, so you can replenish brine if needed.
  3. Make brine solution; I used a ratio of 1 tbsp. salt per cup water (which seems too salty to me). I used pink sea salt.  To fill my crock, I made 12 cups of brine.
  4. Warm brine up to room temperature on stove to help salt dissolve. Optional.
  5. Add all the optional ingredients or others you like to the brine.
  6. Pack whole or cut cucumbers into jar with the dill. Pour brine solution over top and tap to remove air bubbles.
  7. Make sure cucumbers are submerged under brine. I used a bowl for this.
  8. Place jar in another bowl to catch overflowing brine and keep in the dark in a cool part of the house.
  9. Check daily to make sure brine is still covering cucumbers; add more brine as needed.
  10. Ferment for a week or longer, depending on your taste preferences. Store in the fridge under brine.  Should keep for months.

Inspired by: How to Make Naturally Fermented Pickles.

End Result:  After two days I had to add a little more brine.  Mold was growing around the crock lid after five days.  At one week, I decided they were ready and wiped the mold off from around the lid.  They smelled and looked normal, but they are on the salty side.  I would use much less salt, if I made them again.


Dill and cucumbers in the bean crock


Ready to ferment


Bowl hold cucumbers under brine


Mold after 5 days


After one week fermenting


A pickle


Transferred to jars to refrigerate

Today’s Share:

  • Leeks
  • Red Chantenay and Dragon Carrot
  • Squash (zucchini, yellow crookneck, pattypan)
  • Cucumber (National Pickling, Marketmore, Suyo Long, Lemon)
  • Bell Pepper
  • Jalapeno
  • Basil
  • Cherry tomatoes
  • Adirondack Red and Desiree Potatoes
  • Sunflower



Sauerkraut Update

So, after two weeks of fermenting, I decided to taste-test the kraut.  The first thing I noticed was the top quarter of each jar was discolored brown, but everything smelled normal.  I think the discoloration might be from the brine level going down and exposing the upper layer of cabbage to air.  However, in the second jar, which wasn’t filled as high with cabbage, the brine was still covering everything.  I discarded all the brown cabbage and combined the two jars of normal looking kraut into one jar.  I tried a couple bites and it tasted normal and I didn’t get sick that day, so I have been eating it daily since then without any issues.

Also, I’ve made sauerkraut a few times during the cold months, and it always seems to turn out better than making it in summer.  The last summer ferment I made was bad and I had to throw it out, but you can tell easily by the way it looks, smells, and tastes if something is off.  It’s ideal to ferment the cabbage in cooler temperatures and ensure that it’s covered in brine throughout the fermentation process.


2 week ferment

First jar with low brine level


Doesn’t look good, but smelled normal


Second jar still had adequate brine


Combined the good stuff into one jar

And today’s share:

  • Beets
  • Scallions
  • Red Cabbage
  • Dill
  • Squash (zucchini, yellow crookneck, pattypan)
  • Cucumber (National Pickling, Marketmore, Suyo Long, Lemon)
  • Bell Peppers and Sweet Peppers
  • Purple Green Beans
  • Adirondack Red Potatoes




What’s Up with Green Potatoes?

Potatoes will turn green when exposed to sunlight, which makes them produce chlorophyll, a photosynthetic pigment found in all green plants.  Chlorophyll is harmless.  However, potatoes will also produce solanine when exposed to light, as well as under some other conditions.  Solanine occurs naturally in small amounts in potatoes, but increases with light exposure, giving the potato a bitter taste and can be harmful or even deadly if eaten in large amounts.  More information about green potatoes.

Today’s Share:

  • Chard- last week for chard
  • Beets
  • Turnip- the last ones
  • Danvers 126 Carrots
  • Scallions
  • Red or Green Cabbage
  • Parsley
  • Squash (zucchini, yellow crookneck, pattypan)
  • Cucumber (National Pickling, Marketmore, Suyo Long, Lemon)
  • Green Pepper
  • Adirondack Red Potatoes!!


How to Make Sauerkraut


  • Fresh cabbage
  • Sea salt
  • Garlic
  • Dried Cayenne Pepper (optional)
  • Caraway Seeds


  1. Cut cabbage in half and remove the core.
  2. Cut cabbage into quarters, then cut into roughly ¼-½” shreds and place into large bowl.
  3. Add ground sea salt (to preference, but 1 tbsp. salt for every 4 pounds fresh cabbage is adequate).
  4. Massage cabbage until it starts releasing water.
  5. Add chopped/pressed garlic, dried cayenne pepper flakes, and caraway seeds.
  6. Scoop portions into a glass jar and smash them down with a spoon as you add each portion until you fill jar.
  7. Place a heavy object, such as a smaller jar of water, on top of the cabbage mixture ensuring that all the cabbage is covered in liquid. You may want to place jar in a bowl to catch any additional liquid that releases while fermenting.
  8. Cover with a towel and secure with a rubber band to keep bugs out.
  9. Store in a room temperature location out of light, like a pantry, for two-three weeks, depending on your taste preferences. The sauerkraut will become sourer the longer it ferments.  It will also ferment faster in warmer locations.
  10. Once the sauerkraut is done, store in fridge for several months. It will become softer in texture the longer you store it.

Cut out the core


Cut into 1/4 to 1/2 inch shreds


Add salt, massage, and then add other ingredients


Mash down cabbage into jar


There should be liquid at top of jar


Keep cabbage under liquid with another heavy jar


Cover and place out of light


And Today’s Share:

  • Chard
  • Beets
  • Turnip
  • Red Cored Chantenay Carrots (they’re actually orange)
  • Scallions
  • Red Cabbage
  • Basil
  • Squash (zucchini, yellow crookneck, pattypan)
  • Cucumber (National Pickling, Marketmore, Suyo Long, Lemon)
  • Green Beans (and a few purple!)
  • Green Pepper
  • Zinnias


First Cucumbers!

Today’s Share:

  • Mesclun Mix- unwashed, should store longer
  • Lacinato Kale- probably last week for this
  • Chard
  • Bok Choy- probably last week for this
  • Red Ace and Chioggia Guardsmark Beets
  • Fennel- tastes GREAT roasted, especially if you’re not a licorice fan (that flavor goes away)
  • Tokyo Market Turnip
  • Dragon Carrots- they’re purple and contain same amount of lycopene as tomatoes!
  • Scallions
  • Red Cabbage
  • Cilantro
  • Zucchini
  • Patty Pan Squash
  • Cucumber- Suyo Long is the long, skinny variety



Dunja Zucchini

yellow crookneck squash

Yellow Crookneck Squash