CSA Share Notes June 4, 2026
Spring season is getting close to its’ end. The 97 degree Sunday/Monday temps this week are helping to seal the deal as the tender, heat-sensitive greens begin to look exhausted. The cucumbers, squash, eggplant and peppers are thriving though (lookin’ at you, Summer CSA members!)
We predict 1 more Spring harvest before we conclude the current season and transition into Summer CSA, although over the next few days, the garden may tell us otherwise. Just keep up with your emails from us to stay in the loop.
If you did not yet join our Summer season, we still have a teensy bit of room as of today. You can check on your registration within your member account, or you can sign up here.
Here’s this week’s vegetable line-up:
Basil — Important note! This crop will ruin in the fridge. It cannot tolerate temperatures below 50 degrees. Just trim the stems and place in a glass of cool water on the counter. If yours is wilty when you unbox, shock it in a sinkful of cold water for 30 min or an hour to see if it perks back up. It’s usually very resilient! If it doesn’t revive, hang to dry for a couple of weeks, then crumble it up for use all summer in any Italian dishes you prepare
Potatoes — Big, beautiful red new potatoes. A good potato salad, or some nice hashbrowns served at Sunday brunch are in order.
Onions — Red and yellow onions going out this week.
Beets — For everyone! We’ve got our favorite means of preparation right here on the farm blog, but we love beets all kinds of ways, so long as they’re roasted, not boiled. Our dip recipe is killer. We make it several times per year when beets are in season.
Salad turnips — Large shares received our hakurei salad turnips, perfect for fresh snacking, or in a nice salad or slaw
Fennel — This one is fantastic shaved raw into a salad, but it’s also wonderful roasted. It pairs beautifully with the flavors of beets and carrots.
Mustard Mix — Large and Regular shares a flavorful salad green. This will the the last time you see this crop till Fall.
Bagged lettuce — a nice big bag to to finish off this crop for the year. No more salad greens till October!
Cabbage — For everyone. If you’re not into slaw, a stir fry, or an Irish cabbage and potato stew would be fantastic!
Sweet Potatoes — The last of this yummy storage crop till October! Just enough to give to the Regular shares.
Items from other neighboring farms:
Veggie Storage tips:
BASIL: Do not store in fridge. Store bouquet style, in a fresh glass of water. Trim the stem every couple of days and enjoy fresh basil leaves all week.
Everything wants to be washed well before cooking, but keep the dirt on till then, to prevent faster spoilage.
All leafy greens, roots, and cabbage want to be in your fridge. Seal them up in a bag or container to retain moisture for longest storage life.
Sever roots from their tops to prolong their storage life. Leaves left on will draw moisture and nutrients away from the crunchy roots.
Onions and potatoes prefer to stay out on the counter, or in a dark cabinet, as they finish curing. They are ready to use now, or you can store them.
We’d love to hear stories and recipes of your culinary adventures this week. Tag us on Instagram or Facebook, showing us how you’ve used your CSA share.
– Your farmers, Jess & Justin
Regular Share
Regular Share top left to right:
Basil, lettuce, mustard mix, (2nd row) sweet potatoes, 2 alcosa cabbage, onions, mixed beets, potatoes, and fennel across the bottom
Large Share
Large Share top left to right:
Basil, lettuce, mustard mix, hakurei salad turnips, mixed beets, (2nd row) 3 different cabbages, onions, potatoes, and fennel across the bottom
Flower Share
Bouquet share:
You’ll see Lisianthus, loads of zinnias, celosia, and cosmos this week! Lots of new flowers types. Our first harvest of lovely basils for greenery are included as well. Enjoy!
Mini Share
Mini Share top left to right:
Basil, lettuce, eggplant (Japanese or Italian) mixed beets, (2nd row) Bronco cabbage, onions, potatoes