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  • More tomatoes available by pre-order (click through).
  • Speaking of tomatoes, we’re told we’re now at peak flavor for all varieties. This is definitely true of the sungolds.
  • If you’ve been asking about fairytale eggplant or green tomatoes — this is your week!
  • It’s so many goodies right now, I can hardly keep up!
  • This week’s staff pick: Little Amps Summer 365 Herbal Tea! (Beat the heat and have it iced!)

Scroll down for the full list of what we’ll have this week!

Shaved squash salad with shrimp on top. Ridiculously good!

After a couple of weeks of not doing great on the cooking-good-things-at-home front, this past Sunday I felt inspired. We had a stash of veggies building up that I wanted to deal with. We’d been borrowing fridge space from the stand because it was so out of hand, so I brought everything in to the kitchen — almost three weeks of CSA contents, minus the few things we had used along the way — and sorted it. All the chard in one pile. All the zucchini over here. All the alliums into the bottom drawer of the fridge. All the herbs on the counter. Etc. I should have taken a picture, except it was a little embarrassing that we’d accumulated such a backlog, and nearly every surface in the kitchen was covered.

I made a list. Dill, parsley, plum tomatoes, heirloom tomatoes, three pints of cherry tomatoes, zucchini, cucumbers, swiss chard, FOUR bunches of kale, onions and garlic, many lettuce heads, bell peppers, hot peppers, cantaloupe, carrots, a Japanese eggplant, a fennel bulb, and a bag of potatoes. Oh my.

I knew what to do with the kale — I’d roast it, and eat it cold with a tin of sardines or tuna on top for lunches through the week.

The chard — also easy — would go into my favorite garlicky spicy chard pasta dish, and the plum tomatoes would sub in for canned, so cross them off, too. Put that down for Tuesday night.

Lettuce, bell pepper, cuke, one pint of cherry tomatoes into a big salad for Sunday evening, when we were hosting Dusty’s parents and uncle for a pizza night. Make extra dressing — with Greek yogurt, loads of herbs, olive oil, and a few splashes of Sorghum Molasses vinegar — for more salads through the week. No problem.

Gazpacho! Maybe the recipe I saved last summer and never got around to making. Make it on Sunday afternoon, before the pizza prep starts, and drink it all week long.

Getting harder…time to pull out the cookbooks. Bingo — Squash Ribbons with Tomatoes, Peanuts, Basil, Mint, and Spicy Fish-Sauce Sauce! I hadn’t included the contents of the (very small) garden in my list, but we have basil — maybe Thai basil would be nice? — and mint growing. And literally everything else on hand. Monday, here I come!

Figure cantaloupe for dessert and snacks at every opportunity, and this accounted for everything but the fennel, some of the cukes, the eggplant, and the carrots and potatoes. Plus some onions. But I’m not worried about any of those underground-growing things, because they’ll store as long as I need them to. So for my final trick, a fennel/cuke/onion salad, with a bunch of remaining herbs? Maybe some salmon to go with it? That gets us through Wednesday, a fresh batch of goodies comes in for Thursday, Friday is Third in the Burg (tacos or something from the Stone Building), and Saturday is always pizza night (except when it’s not).

What a sense of achievement! What victory! To have the whole week planned out by Sunday, not just for yummy dinners, but also to take full advantage of all the seasonal treats available to me! Wow!

Of course, these things never go perfectly according to plan. The phone rang while the kale was roasting in the oven; I turned it off, but failed to take it out, and it turned into something like kale chips, but not nearly as good. I went to visit my sister and her baby on Sunday afternoon and never did make the gazpacho, either, but I’m still dreaming about it, and it’s not too late — maybe it’s even better timing now. And on Monday, one day after I made this plan, I went to make the zuke salad and I discovered that …someone… had eaten all the peanuts in the house! But that someone also ran to Sayford Market to get more when I discovered it, so, you know, crisis averted.

And man was that zucchini salad delicious! I’ve raved about Joshua McFadden’s Six Seasons before, and I’ll do it again — what an absolutely spot-on recipe for what we have in season right now, and what kind of food I want to eat this time of year. Crisp and light zucchini popping with bright tomatoes and funky fish sauce, a hint of heat, and the teasing luxury of a bath of herbs. I halved almost everything, but still used a full pint of tomatoes and large handfuls of herbs. We’ll do that again, for sure.

The chard pasta was a success, too — it was something like this, which I’ve been making with some regularity for at least ten years now and I’m sure I’ve linked to before — except this rendition was with bacon and linguine, and I almost never strain long pasta anymore, just use tongs to transfer it from the pot to the pan (bringing with it some of that great starchy cooking water at the same time). Roughly chopped plum tomatoes (maybe eight or ten of them) instead of canned, and because I was really more interested in the produce than the pasta, only 6 oz of linguine to what was probably the equivalent of almost two bunches of rainbow chard. Showered, of course, with grated Royer Mountain. There’s a reason I keep coming back to that one.

I’ll be honest — I doubt I’m going to wind up making that fennel/cuke/onion thing I’ve half conceived and penciled in for tonight. Maybe we’ll just have cantaloupe and feta instead. Or maybe I’ll make that gazpacho?


This week’s Staff Pick from Julia

Little Amps 365 Summer Herbal Tea – normally $7; this week $5.95

So I sat down to start thinking about what to say about this tea, and I thought, “It’s so nicely delicately minty, with a natural sweetness hinting at fruit,” and then thought, “I want some right now!” So I ran downstairs, brewed it, iced it, and am back! Hi.

Full disclosure: We had some other possible picks lined up for this week, but weren’t able to get extra stock in time. Yesterday morning, we met Eleanor at Little Amps for her first check-in (she’s doing great, as you’ve probably noticed!), and because I’d already had my caffeine allotment for the morning, I got an iced 365 Summer. I felt like — problem solved!*

There is, in truth, not a lot that needs to be said about tea. You are probably familiar with it. Now that I’m actually drinking this particular tea while I write, I still agree with my description above, and would add that I think what makes it so refreshing is how cleanly all of the flavors come through, and how really delicate it is. Despite its name (or maybe this where the 365 comes in?) I think I’ll continue to enjoy this one after summer is gone, but maybe then with a little bit of honey (which I bet would bring out some additional nuance), and then, as the months roll on, even brewed hot.

I’ll leave you with what Little Amps has to say about it:

365 Summer –  A wonderful tea for the caffeine sensitive.  An herbal blend balancing floral and fruit profiles and evoking the experience of a warm summer day.  A great choice to satisfy fans of chamomile, lavender or mint.

Ingredients: Lemongrass, Spearmint, Peppermint, Chamomile, Lavender, Marigold, Tangerine and Bergamot Essential Oil.

This tea is sourced through Royal Tea NY. Their tea director, Ravi Kroesen, has been working in specialty tea for two decades.


*Problem almost solved. We’ll start Thursday with a limited quantity available, and the Big Delivery will arrive sometime Thursday morning. Since this is a newer product for us in the past few weeks, we don’t have a great sense of how much demand you’ll bring — while supplies last!


Braising Greens

  • Baby Bok Choy
  • Green Curly Kale


  • Cantaloupe
  • Peaches (IPM) (arriving late morning Thursday)
  • Seedless watermelon
  • Ugly Peaches (IPM) (arriving late morning Thursday)
  • Ugly Nectarines (IPM) (arriving late morning Thursday)


  • Italian Parsley
  • Rosemary


  • Cremini
  • White
  • Shiitake
  • Lions Mane
  • Oyster

Onions & Garlic

  • Fresh Garlic
  • Fresh Red Onions
  • Fresh Sweet Onions
  • Fresh White Onions
  • Shallots


  • Red Cabbage
  • Cucumbers
  • Fairytale Eggplant
  • Okra


  • Red & Yellow Bell Peppers
  • New Mexico Green Chile Peppers
  • Hungarian Wax Peppers
  • Jalapeno Peppers
  • Poblano Peppers
  • Yummy Snack Peppers


  • Red New Potatoes


  • Red Beets
  • Bunched Carrots
  • Rainbow Carrots

Salad Greens

  • Lettuce Mix
  • Green Leaf Lettuce


  • Green Zucchini


  • Sungold Cherry Tomatoes
  • Mixed Grape Tomatoes
  • Red Slicing Tomatoes
  • Plum Tomatoes
  • Heirloom Tomatoes


McGrath’s Brick Oven Bakehouse (fresh Friday & Saturday)

  • McGrath’s Original
  • Sesame Original
  • Multigrain Pan Bread
  • Nutty Irishman
  • Parmesan Peppercorn
  • Cranberry Pecan
  • Baguettes (fresh Saturday only; available frozen every day)
Talking Breads (fresh Thursday)

  • Batard
  • Ciabatta
  • Miche
  • Seeded