June 15th, 2026 Newsletter

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5 ears Bi-Color Sweet Corn

1 lb Red Batavian Lettuce/ Treviso & Radicchio

1 bu Red Beets

.75 lb Broccoli

.75 lb Mixed Summer Squash

.75 Santa Rosa Plums  

1.25 lbs Royal Blenheim Apricots

Browse shop

Farm Notes:

CORN CORN CORN! 🌽 As mentioned last week, we have four plantings this year and expect to have sweet corn in the next few boxes and hopefully for the next month or so. Super sweet, I can't help but eat it raw! The great news is that the ears are filling out nicely compared to previous years.

Nothing new, but a lot happening on the farm. We're still working our way through transplanting while harvesting more and more summer crops each week. Watermelon and basil are still waiting to be transplanted, though we hope to finally get them in the ground by Saturday. The delay was partly due to the heat, but also because we were waiting for a new solar-powered pump to be installed in that section of the field. If you didn't already know, we're now running on a solar irrigation system! It's a more sustainable and cost-efficient option, and means we're no longer relying on diesel during the peak of summer.

Lots of new crops are right around the corner as well. Slicing cucumbers are beginning to come in, though we're only harvesting a few lugs at a time. Pickling cucumbers shouldn't be too far behind. You should definitely see them available in the next 2 weeks, maybe earlier! Tomatoes continue to be the most asked about crop... we're hoping to have a few varieties available by late June/early July. Melons won't be too far behind either.

Our greenhouses are mostly empty right now as we prepare for the next round of planting. Before we can seed anything new, all of the flats need to be cleaned out, sorted, sanitized, and then sorted again. Not the most exciting job, but it helps us get multiple uses out of each flat and cuts down on our plastic waste. Maybe next week we'll share some of the other small things we do around the farm to reduce waste. There's a lot more than you might think!

Exciting/New in your box this week:

Bi-Color Sweet Corn: **RECIPE LINKED BELOW** 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.

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!

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!

Red Batavian Lettuce:  Crisp yet tender! Red batavian lettuce has a sweet, slightly nutty flavor that adds both color and texture to any dish. Use it as a base for salads, layer it into sandwiches, or toss it with a simple vinaigrette. It's also sturdy enough to hold up to light cooking like braising or grilling!

Mixed Chicories: While they may look similar, this week’s mix is treviso and castelfranco radicchio. It also looks a little different from what we’ve sent in the past due to different varieties and maturity stages, but they can all be used similarly in the kitchen! Treviso is a slightly bitter green that adds depth and complexity to dishes. It pairs especially well with fat, acidity, or a touch of sweetness to help balance its flavor. Best suited for warm salads or even grilled! Toss it into curries, pasta, or use it to top soups for a pop of color and flavor. We also posted a Treviso salad recipe on Instagram if you’re looking for some inspo. Castelfranco has a much more mild bitterness with a subtle sweetness and tender texture. It’s perfect raw in salads, but also delicious grilled or lightly roasted. Treat it like a prized green- a little oil, salt, and acidity is often all it needs to shine!

Red Beets: Beets savory, beets sweet, beets juiced, and the 26++++ delicious ways to cook with beets. We love our precious deep red roots. With the greens attached to the roots, it's really a two in one. The greens are like a salty chard, easy to stir fry, and deliciously hearty. The beets, like most root vegetables, can last a long time if store correctly. If the beets get soft, no worries, these are still delicious roasted.  Separate the roots from the greens for best storage and store both in plastic bags in the refrigerator. The beets, like most root vegetables, can last a long time if stored correctly.

Broccoli: **RECIPE LINKED BELOW** 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.

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.

CURED GARLIC IS BACK!

Once our garlic was harvested, we started the curing process prepare it for storage. This process takes weeks to complete, and the goal of curing is get the outer wrapper and clove skins of the garlic completely dry, while maintaining the lovely, fleshy oiliness of the cloves themselves.

Approximately 1 lb weight pictured .

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👩‍🍳 Recipe

Broccoli, Corn, & Carrot Salad

Details

Prep time: 15 mins Cook time: 5 mins Servings: 5 people

Ingredients

• .75 lbs broccoli
• 3 ears corn
• 1/2 bunch carrots
• 3 garlic cloves
• pickles (optional)
• 1/2 bunch fresh dill
• 6 tbs plain yogurt
• 3 tbs mayonnaise
• salt and pepper to taste

Instructions

1. Shred carrots and lightly sauté for 1–2 minutes.
2. Cut broccoli into small florets and steam until tender. Allow to cool.
3. Remove kernels from corn cobs. (i love it raw, but you can cook it)
4. Slice pickles lengthwise and chop (if using).
5. In a bowl, combine yogurt, mayonnaise, garlic, dill, salt, and pepper.
6. Toss broccoli, corn, carrots, and pickles with the dressing until evenly coated.
7. Chill before serving, if desired!