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June 8th, 2026 Newsletter
BOX CONTENTS FOR WEEK OF JUNE 8 - 14:
1 bu Cilantro
1 lb Broccoli w/ greens
1 bu Nantes Carrots
.75 lb Mixed Summer Squash
1 hd Red Leaf/ 1 hd Red Batavian Lettuce
1 lb Santa Rosa Plums/ 1.50 lbs Royal Blenheim Apricots
Lavender and Sunflowers:
First and likely the last week of lavender! We only planted two rows, initially intended for Roxanne, Tim’s wife. A huge shout out to her for sharing all the goodness with us! We've got small bunches this week to help spread it around. While lavender may be limited, we're absolutely swimming in sunflowers. Be sure to snag a bunch while you can! We expect to have them for about two more weeks, though that could change depending on harvests and order volume.
Farm Notes:
Greenhouses are full and ready for transplant! We started transplanting tomatoes yesterday and were able to wrap up today. Initially, the plan was to move onto basil, cucumbers, melons, and then watermelon. Though due to this week’s heat, we’ll likely have to push it back another week or so. It’s expected to reach 102° on Thursday, making conditions a little too harsh for freshly transplanted crops. Safe to say this entire month will be heavily centered around getting our summer crops into the ground! Keep up with our socials to see how we handle transplanting on a larger scale.
It’s now been about a week and a half since the chicks started spending time outdoors. We've increased their outdoor time by a few hours. More curious and confident, they're finally stepping out into the open space. At this point, barely any of them stay inside anymore. It always surprises me how quickly they learn the routine, though we still end up with a few runaways during pickup time in the evening. Still wondering how we gather them all back up? Check out the video we recently posted!
In other news, we have lots of new things available this week! New potatoes are here, we just harvested some Purple Majesty, French Fingerling, and more Bella Rosa potatoes. Extra creamy without the starchy texture! And yes… CORN IS BACK! Sweet bi-color corn is now available but in limited quantities! We have four separate plantings, so we’re just getting started. Cured garlic will also be ready in just a few weeks, so be sure to check out the farm store to preorder now!
Exciting/New in your box this week:
Santa Rosa Plums: **RECIPE LINKED BELOW** 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!
Cilantro: One of those love it or hate it herbs... I'm personally a fan! It brings a bright, fresh, citrusy vibe that instantly wakes up any dish! Sprinkle the leaves over soups, curries, stir-fries, rice bowls, tacos, noodle dishes, or guacamole. Blend it into pesto, hot sauce, creamy dips, salsa, or marinades and dressings. Tip: To keep your bunch fresh, stand it in a jar with a little water and loosely cover with a bag. It’ll stay perky for about a week!
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!
Broccoli: Broccoli with the greens! The entire plant is edible, including the stalks and leaves. Broccoli has a crisp texture when raw and becomes tender when cooked, with a flavor that is slightly bitter and earthy, yet mild and nutty. Perfect for roasting, sautéing, baking, or simply steaming. Broccoli makes a delicious, nutrient-dense addition to any raw veggie platter and doubles as a cozy, roasted side when tossed with herbs and a splash of olive oil! The outside caramelizes just a bit and the core is still crunchy if you nail it right.
Nantes Carrots: Our Nantes carrots are sweet, tender, and pulled young by hand for the best flavor. These French heirlooms have smooth skin and a crisp bite, way better than the woody carrots you find at the store. Enjoy them raw with hummus, sliced into salads, or roasted to bring out their natural sweetness. They’re also great for juicing! Store in the fridge without the greens and use within a couple of weeks for the freshest taste. Tip: Don’t toss the carrot tops! They make great pesto, like this one from CSA member Frances Kellar.
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 sauté, grilling, or tossed into bowls and pastas. Try this grilling recipe from CSA member and culinary professional Rosemary Mark.
Last Chance for Eggs
Friendly reminder that egg subscriptions will officially close on June 15th and will not reopen until 2027! Lock in your spot now before it’s too late. Allowing up to 3 dozen per member. Let us know if you have any questions!
CSA MEMBER FRANCES KELLAR: Santa Rosa Plum with Lavender Compote
Prep time: 5 mins | Cook time: 50 mins | Servings: 4 people
Ingredients:
1/2 cup light brown sugar
1/2 cup water
3 small sprigs fresh culinary grade lavender
1 pound diced plum chunks
1 teaspoon lemon juice
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
Instructions:
1. Prepare the lavender simple syrup by stirring together the brown sugar and water in a non-reactive sauce pan over medium heat. Stir until sugar dissolves. Add in the lavender and allow to steep 30 minutes. Remove lavender sprigs.
2. Slice plums in half and remove the pits. Dice plum halves into 1/4 inch pieces. Add diced plums to the large, nonreactive saucepan with the simple syrup. Bring mixture to a simmer over medium low heat.
3. Once the plums release their juice within the first five minutes of cooking, add the lemon juice.
4. Turn the heat to medium and cook for another 15 to 20 minutes, stirring occasionally, to encourage fruit to release their juice and thicken with the help of the simple syrup and lemon juice.
5. Remove from heat and stir in vanilla extract. Allow to cool completely before storing or serving. The juices will thicken as the compote sits.
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