CSA Box #2 - June 2026
Summer is beginning to settle in, bringing longer days, fuller harvest baskets, and plenty of lessons from the season. This week's box includes a mix of familiar favorites and a few vegetables that continue to challenge us in the kitchen. We hope you'll enjoy experimenting alongside us!
In This Week’s Box
Assorted Baby Beets
These sweet little roots are smaller than we'd hoped thanks to some persistent deer pressure. Deer repeatedly grazed the tops in our raised beds, and we've resorted to covering them with frost cloth to protect what remains. They still have plenty of flavor, and we'll continue thinning and tending the patch for larger harvests later in the season.
Storage: Remove greens and store roots in the refrigerator for up to two weeks.
Recipe Ideas: Roasted Baby Beets with Honey and Goat Cheese - Toss beets with olive oil, salt, and pepper. Roast at 400°F until tender, about 20-25 minutes. Finish with crumbled goat cheese, a drizzle of honey, and fresh herbs.
Tokinashi Turnips
We'll admit it, we're still trying to find our favorite way to enjoy turnips. But these Japanese salad turnips are mild, sweet, and far more approachable than the storage turnips many people remember. We're determined to become turnip lovers, so let us know how you end up enjoying yours if it’s a success.
Storage: Remove tops and refrigerate roots in a sealed container for up to two weeks.
Recipe Ideas: We are going to take a swing at a variation of this miso braised turnips recipe with our bok choy and might take some inspiration from this recipe as well.
If you want to go a simpler route: Slice turnips into wedges and roast with olive oil until tender. Finish with melted butter, fresh dill or chervil, salt, and pepper. They should become surprisingly sweet and creamy.
Benefine Endive (Frisée)
Frisée is one of those greens that makes us feel like we're eating at a French café. Its feathery leaves have a pleasantly bitter flavor that pairs beautifully with rich dressings, eggs, and potatoes. It adds texture and complexity to salads and is especially lovely with simple ingredients.
Storage: Store unwashed in the refrigerator and use within a week.
Recipe Idea: Classic Niçoise-Inspired Salad - Combine frisée with boiled potatoes, green beans, hard-boiled eggs, tomatoes, olives, and tuna. Dress with a simple vinaigrette of olive oil, lemon juice, Dijon mustard, and herbs.
Scotch Curled Kale
These are the first tender leaves from plants that should provide much larger bunches throughout the summer. Young kale is especially sweet and mild, making it a great introduction for anyone still learning to love this nutritious green.
We love it:
Massaged with lemon juice and olive oil for salads
Sautéed into pasta dishes
Blended into smoothies
Added to soups and grain bowls
Storage: Keep refrigerated and use within 1-2 weeks.
Prize Pak Choy
One final wave of beautiful bok choy before the summer heat arrives. This planting has been especially healthy and productive.
Favorite Uses
Stir-fries
Ramen and noodle soups
Grilled with sesame oil
Sautéed with garlic and ginger
Fresh Herb Bundle
A little bit of everything this week! You may find: Basil, Dill, Chervil, Cilantro, Mint, Sage
Fresh herbs bring so much flavor to summer meals. Add them generously to salads, grilled vegetables, pasta dishes, cocktails, yogurt sauces, and marinades.
Storage: Place stems in a jar with water like a bouquet, or wrap loosely in a damp towel and refrigerate.
Farm-Made Goodies
Strawberry Rhubarb Jam
Made with rhubarb, strawberries, sugar, and lemon juice. Although we'd hoped to use our own berries, we're currently relocating and renovating our strawberry patch. Weed barriers and a new planting layout should help us better manage weeds and improve production for future seasons.
Storage: Refrigerate immediately. This is a fresh refrigerator jam and is not shelf stable.
Try it on: Toast and biscuits, Yogurt and oatmeal, Vanilla ice cream, Peanut butter sandwiches
Garlic Scape Pesto
Ingredients: garlic scapes, walnuts, organic olive oil, lemon juice, Pecorino Romano cheese, salt, and pepper. Contains walnuts.
Storage: Refrigerate and use within one week or freeze for longer storage.
We love using it: Tossed with pasta, spread on grilled bread, mixed into roasted potatoes, added to eggs or omelets, swirled into soups, used as a pizza sauce, mixed into mayo for sandwiches
This Week’s Bouquets
This week's bouquets are filled with some of our favorite early summer blooms and herbs. The fragrant stock is stealing the show right now, filling the house with a sweet, spicy scent that we wish we could bottle. Many bouquets also include anise hyssop, mint, calla lily, yarrow, honeywort, and mignonette. A few lucky subscribers received the last stems of our spring favorites, lupine and delphinium, as we make the transition into summer flowers.
Bouquet Care Tips
Trim stems and place in fresh water upon arrival.
Change water every 2–3 days and recut stems as needed.
Keep arrangements out of direct sun and away from ripening fruit.
Enjoy their fragrance and remember that no two bouquets are exactly alike! Each reflects what is most beautiful in the field that week.
Thank you for sharing another week of the season with us. Summer’s arrival brings the promise of larger harvests, more flowers, tomatoes, cucumbers, beans, and all the abundance we wait for each year.