June 22nd, 2026 Newsletter

BOX CONTENTS FOR WEEK OF JUNE 22 - 28:

.75 lb Green Beans

1 bu Curly Kale

1 bu Red Torpedo Spring Onion

6 ears Bi-Color Sweet Corn

.75 lb Mixed Summer Squash

.75 lb Santa Rosa Plums

1.25 lbs Royal Blenheim Apricots

Farm Notes:

Wrapping up greenhouse prep and getting ready for the next round of planting. Next week's to-do list includes seeding lettuce and getting onions and leeks into the ground. We've been preparing all week and are finally ready to get started! I've been talking a bit about the work that goes into getting crops into the ground, but have you ever thought about the time it takes to harvest them too?

This week's box includes green beans, which along with peas are some of our most labor-intensive crops to harvest. If you're like me and wondering why, I asked Ramiro, our harvest manager who oversees the green bean harvest. Unlike many of our other crops that can simply be cut or pulled, green beans have to be individually picked by hand. The crew carefully searches through the foliage to find mature beans, very similar to picking blueberries! They also do a bit of cleanup as they go to make the next harvest easier.

It takes around 40 minutes to fill a medium-sized bucket. Once he mentioned that, my next question was how long it took to harvest green beans for this week's CSA boxes. The answer surprised me: three people working two days to harvest enough for all of the boxes!

Exciting/New in your box this week:

Green Beans:

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

Red Torpedo Spring Onions:

Extra juicy, tender, and mild compared to a fully mature onion. Red Torpedoes are already known for their sweet, mellow flavor, but harvesting them young gives them an even milder bite and crisp texture. They're delicious both raw and cooked: slice them into salads, sandwiches, and tacos, or roast, grill, saute, or caramelize them to bring out their natural sweetness.

Curly Kale:

A bit milder in flavor compared to dino kale, its ruffled leaves have a slightly earthy taste that softens beautifully with heat. The texture makes it perfect for holding onto dressings and sauces. Enjoy it raw in salads, or cook it down into soups, sautes, and braises with a little butter or broth. If you're eating it raw, try massaging it with lemon, garlic, and olive oil. It also makes amazing kale chips! Just toss with olive oil and salt, then bake until crisp. Check out these 33 Delicious Kale Recipes!

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.

Mixed Summer Squash:

Summer squash is here! 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 saute, grilling, or tossed into bowls and pastas. Try this grilling recipe from CSA member and culinary professional Rosemary Mark.

Santa Rosa Plums:

Sweet, juicy, and perfectly balanced with a little tartness! Their deep red purple skin has a bright tangy flavor, while the golden flesh is intensely fruity and juicy. Delicious eaten fresh, sliced into yogurt or salads, baked into crisps, pies, and tarts, or cooked down into jams, sauces, butters, and compotes to preserve the flavor of summer long after the season ends. Tip: Let them fully ripen at room temperature. It becomes incredibly juicy and its acidity mellows out to give the plum a berry sweetness! Check out our most recent post where we made a compote inspired by fellow CSA member Frances Kellar.

Royal Blenheim Apricots:

Rich, honeyed flavor with the perfect balance of sweetness and tartness. These delicate fruits are picked early due to their brief season and gentle nature, which is also why they're not often commercially sold. Most popular for jamming, though they're also delicious sliced into yogurt or oatmeal, baked into desserts, or added to bars. Fun fact: Royal Blenheim apricots are actually considered "endangered" by Slow Food USA. Our Blenheim orchard is 26 years old. It was planted when the property was purchased, as a memorial orchard honoring Tim's paternal grandmother! Check out our most recent post where we made apricot crisps for the crew!

Ejotes con Huevo (green beans and eggs)

Prep time: 10 mins | Cook time: 20 mins | Servings: 4 people

Ingredients:

.75 lb green beans (cut into 1 inch bites)

3 spring onions (tops removed)

2 tomatos (cut into chunks)

6 eggs

2 serrano peppers (optional)

3 tbsp olive oil

1/2 tsp ground cumin

1 garlic clove (peeled)

salt and pepper (to taste)

Instructions:

1. Place green beans in a pot with enough water to cover them for 1 1/2 inches (3-4cm) and add salt.

2. Bring the water to a boil and cook the beans for 5 minutes.

3. Drain the green beans and place them in a bowl. Set aside.

4. Place tomatoes, onion, chili peppers, and garlic in a blender.

5. Add 1 cup of water and blend until you will have a smooth sauce.

6. Heat the olive oil in a pan over medium heat.

7. Add the tomato sauce and season with cumin, salt, and pepper to taste. Let the sauce simmer for about 5 minutes.

8. Add the green beans, mix and let everything cook for about 3 minutes.

9. Crack the eggs in a bowl and lightly whisk them.

10. Add eggs to the pan with beans but do not mix, let everything set for half a minute then gently mix the ingredients.

11. Continue cooking, stirring from time to time until the eggs are fully cooked.

12. Adjust seasonings to taste and then serve.

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