July 6th, 2026 Newsletter

BOX CONTENTS FOR WEEK OF JULY 6 - 12:

.66 lb Green Beans

1 lb Mixed Summer Squash

6 ears Bi-Color Sweet Corn

1.50 lbs Loose Red/Gold Beets

2 pcs Painted Serpent Cucumbers

1 lb Dapple Dandy Pluots

Farm Notes:

Our first planting of corn, kale, and other greens has finished producing, so it's time to turn those beds over and get them ready for the next crop! With transplanting wrapped up, our focus has shifted to field prep. There's a lot that goes into getting fields ready for another planting, so be sure to stay tuned. We'll be taking you behind the scenes next week.

Tomatoes are finally starting to roll in! Right now we only have a few pints available at the market, but over the next few weeks they'll really start picking up. Cherry tomatoes and tomatillos are the first to arrive, with plenty more varieties on the way.

Sunflower season has also come to an end. The remaining blooms are starting to fall apart with even the slightest breeze, so we're saying goodbye for now!

Exciting/New in your box this week:

Dapple Dandy Pluots:

Sweet, tart, and super refreshing! I personally like mine while they're still a little firm and crunchy, but if you prefer them sweeter and juicier, leave them on the counter for a couple of days. They're delicious eaten fresh, sliced into yogurt, or tossed into a summer fruit salad.

Green Beans:

Crisp, snappy, and full of that fresh flavor. Green beans are super versatile and delicious raw, steamed, sautéed, roasted, or baked. They're also amazing grilled or tossed into casseroles and stir-fries. Enjoy them while they last!

Mixed Gold/Red Beets:

Golden beets are milder and sweeter, while red beets have a stronger, earthier flavor. Both are delicious roasted, boiled, sliced into salads, or blended into juices. Lately, I've been drinking red beet juices! I'll admit, my taste buds aren't quite there yet, but beets are such a nutrient-packed root! If you still have carrots from last week's box, I highly recommend giving it a try!

Painted Serpent Cucumbers:

Sweet, crisp, and never bitter. They're perfect for slicing into salads, snacking fresh, or drizzling with olive oil and a splash of balsamic for a cooling summer snack. Their mild, refreshing flavor even has a hint of melon. Best enjoyed within a few days as their delicate skin makes them a little softer over time! No need to peel 'em, just wash & enjoy!

Mixed Summer Squash:

We're currently growing 15+ varieties, with everyone getting a different mix in their box. From classic zucchini to round eight ball varieties, each type brings a slightly different texture and flavor. Their delicate skins and creamy texture make them ideal for quick cooking. Perfect for a simple sauté, grilling, or tossed into bowls and pastas. Try this grilling recipe from CSA member and culinary professional Rosemary Mark.

Bi-Color Sweet Corn:

Its yellow and white kernels aren't just pretty to look at, they're also packed with flavor! The blend of colors gives it a sweeter, more complex taste than your typical single color corn. Enjoy it steamed, tossed into salads or salsas, or freeze it for later. But grilling it over an open flame? That's my favorite. The char from the flame really intensifies the flavor and brings out the corn's natural sugars. Grill it, slather on some mayo, hit it with a squeeze of lemon, then top with Cotija and a sprinkle of powdered chile! Click here for more in depth instructions.

Sautéed Green Beans with Garlic

Prep time: 5 mins | Cook time: 8 mins | Servings: 4 people

Ingredients:

.66 lb green beans (trimmed)

1 tsp salt

1 tbsp extra virgin olive oil (or butter)

2 garlic cloves (finely minced)

1 pinch black pepper

Instructions:

1. Blanch beans: Bring a large saucepan of water to the boil with 1 teaspoon of salt. Add beans, cook for 4 minutes (they will turn bright green), drain, then rinse under cold tap water to cool. (There's really no need to shock in ice water). Shake off excess water.

2. Sauté: Heat oil in a large skillet over medium high heat. Add green beans and garlic. Toss (or stir!) for 2 minutes until the garlic is golden and crispy. Add salt and pepper, then toss.

3. Serve: Transfer beans to serving dish. Serve warm!

4. Prepare ahead: Blanch beans per step 1, cool and dry, store in fridge until required. When ready to serve, just toss with garlic. It's an instant on-demand side!

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