If you missed signing up visit our Farm Stand. Open Saturdays 11:00am - 2:00pm

We are offering   a variety of vegetables, herbs and flowers including - beets, carrots, cucumbers, chard, arugula, Asian greens, lettuces, kale, kohlrabi, peas, radishes, patty pan summer squash and turnips, eggplant and more.  We will update produces as planting progresses.

• freshly picked and washed produce directly in your box for pick-up 
• Each Full share is box valued approximately $32.00, half shares $16 a week over the season
• Includes fresh cut flowers and herbs
• Our specialty is heirloom tomatoes: Some examples are Black Cherokee, Black Cherry, Green Zebra, Mortgage Lifter, Black Prince, Golden Queen, Sun Gold, Brandywine, Yellow Brandywine  and more. “the best you’ve ever tasted and more than you can eat”
• Pick up days Tuesday 4:00 - 6:00pm and Saturday 11:00 am - 2:00pm

• 4 cups of beet greens stems removed
• ½ cup of pine nuts, walnuts or some of other nut can also work
• 3 tablespoons of parmesan 
• 4 cloves of garlic roughly chopped
• ½ teaspoon of salt
• ¼ teaspoon of fresh black pepper
• ¼ cup of olive oil
• optional: a handful of herbs such as basil parsley, or cilantro

• In a food processor, combine all of the ingredients minus the olive oil. Begin to blend while slowly adding in the olive oil until the mixture is fully blended and the olive oil is fully added.
• Serve over toast, mixed in with pasta, as a dip for chips, and ENJOY!!

 1/2 medium onion, chopped

2 carrots, peeled and chopped to medium dice

1 bunch chard, stems chopped to medium dice; leaves rough chopped

1 tablespoon of olive oil

Heat the oil in a medium sauce pan. Add the carrots and cook until lightly browned; add the chard stems and the onions and cook until almost tender. Add the leaves and toss until wilted. Season to taste and enjoy!

Prep- 15 MIn.

Cook- 45 min

Makes 3-4 Quarts of Soup

This Minestrone Soup recipe is hearty, fresh, and flavorful-Serve with Plain Crusty

Bread or Garlic Bread to make a meal!

Equipment - 4-5 quart stock pot, large chef’s Knife, Large spoon, Soup Ladle

Ingredients

● 3- tablespoons extra-virgin olive oil

● 2 medium yellow onions, chopped

● 1 Jalapeno, or 1 small mild Green Pepper, chopped. ( Can eliminate Jalapeno if

you prefer.)

● 3-4 medium peeled carrots, chopped

● 3-4 celery ribs, chopped

● 2 Cups-Chopped Kale

● 1 Cup Fresh , sliced, Baby Bella mushrooms

● 1 teaspoon + sea salt, plus more -to taste

● Freshly ground black pepper, ( ½ tsp ) adjust to taste.

● 1 packet of Goya “Sazon” brand Seasoning

● 4-5 garlic cloves, finely minced/crushed

● 1 (28-ounce) can whole plum tomatoes in sauce, chopped ( Cento) or 2

lbs-fresh chopped skinless plum tomatoes)

● 2 Cans -cooked kidney beans, ( Goya) drained/rinsed

● 1 cup cut raw green beans (½”)

● 5-6 cups - Vegetable broth ( Organic “Better than Bouillon” Veg. base , sold in

a Jar, mixed with water , works great) or a combo of Veg. Broth and Cold Water.

● 1 Cup -White or Red Dry Wine/or Dry Vermouth,( if you have it).

● 4 -bay leaves

● 1 ½ -Teaspoon dried oregano

● 1 Extra large sprig of fresh thyme, (dried is ok).

● ¾ cup very small pasta, like elbows, shells, orecchiette

To Add -FOR SERVING:

● ½ cup chopped fresh parsley

● ½ tsp. Red pepper flakes or 1 tablespoon Tabasco, if you like some spice..

● ½ cup, Grated, Fresh Parmigiano Reggiano cheese, for serving

● Basil Pesto-to place on top of soup in bowl-( If you like it, and/or have it

available.)

Instructions

1. Heat Olive oil in a large stock pot over medium/high heat. Add chopped

onions, carrots, peppers, celery, green beans, salt, Sazon seasoning, and several

grinds of black pepper, and cook, stirring occasionally, for 10-15 minutes, until

the vegetables are soft. Do Not allow Veg. to burn.

2. Add the finely minced Garlic, chopped Kale, Mushrooms, Canned or fresh

chopped plum tomatoes, 2 cans -rinsed kidney beans,, 5-6 Cups Veg

broth/water, 1 cup Wine (if using), 4 bay leaves, oregano, and a large sprig of

thyme. Cover and simmer for 35-45 minutes. Vegs should be well cooked, soft.

3. Stir in the pasta and cook, uncovered, for 10-12 more minutes, until the pasta is

cooked through.

4. Season to taste.

5. Serve with parsley, (red pepper flakes if desired), basil pesto, and grated

Parmigiano Reggiano Cheese

Submitted by Tim Fromson