CSA #3 (6/16/26)

Since that first gentle rain I wrote about last Monday evening, we’ve had about 5 inches, and a lot of it came pelting down with strong winds — especially on Thursday when there were tornadoes spotted all around us.

Although some areas had flooding we were ok because the creek was almost dry when the rains came, and so it managed to stay inside its banks. Sounds like more rain is coming this week, starting tomorrow, so let’s hope there’s no flooding.

Henry has been too busy to walk around the field and scope out what’s absolutely best to harvest for you tomorrow, so there may be a few slight changes from what’s listed below, but it’s his best guess!

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The curly cue garlic scapes matured super-fast this year, so this will likely be the only week you get them. Try the garlic scape pesto recipe in Henry’s CSA Cookbook, or use them as you would garlic in most dishes.

In Your CSA Share This Week

• GARLIC SCAPES - Last of the season! Liven up your salad or sandwich, or throw it into your food processor with some garlic, nuts, cheese, and olive oil to make an arugula pesto!

• SNOW PEAS or SUGAR SNAP PEAS - because 2 heads are better than one! Henry will give each person one variety that makes a large head (like Oak Leaf or Green Leaf), and one variety that makes a smaller head like the crunchy Little Gem varieties.

• BROCCOLI‍ ‍

• KOHLRABI - There will likely be enough broccoli and kohlrabi for everyone, but if not, you may get kale or cabbage instead.

• KNOB ONIONS — These are an intermediate stage between the immature “green” or Spring” onions and fully mature onions. Use them as you would mature onion, but also use the stems and leaves. They are delicious raw or cooked!

• BEETS or CARROTS, whichever it turns out looks best tomorrow morning!

• SWISS CHARD - Milder than spinach, chard is delicious simply boiled or sauteed then drizzled with butter or olive oil. Or try the gratin recipe below, which is irresistible!

Even kids who hate chard love this recipe, which comes from our friend Chris Koetke, a classically trained French chef!

Swiss Chard Gratin

• 1 bunch Swiss Chard

• 3 Tbs butter

• 3 Tbs all-purpose flour

• 1 1/2 cups milk

• 1 Tbs Dijon mustard

• ¼ tsp salt

• 1/4 tsp ground black pepper

• ¼ cup mirin or white wine (optional)

  4 ounces grated Gruyère, Comte, or other Cheese

  3 ounces panko breadcrumbs

  1. Bring a saucepan of salted water to a boil and cook the chard, leaves and stems, about 4-5 minutes.

  2. Drain and cool slightly, then squeeze out excess water and chop roughly.

  3. Melt the butter in a small sauce pan. When it’s bubbling, add the flour and stir for about one minute. Add the milk and bring to a boil, whisking constantly.

  4. Stir in the mustard, salt, pepper, and mirin or white wine. Continue cooking for several more minutes.

  4. Remove the mixture from the heat and stir in the cooked, chopped Swiss chard. Then pour into a small oven-proof baking dish.

  7. In a small bowl, combine the grated cheese and panko bread crumbs. Sprinkle in an even layer over the top of the Swiss chard mixture.

  9. Bake in a pre-heated 375° F oven for ~25 minutes or until top is golden brown and mixture is hot & bubbly. Enjoy!