CSA #7 (7/7/26)

Written By Terra Brockman

In Your Share This Week

  • Kale

  • Beets

  • Carrots

  • Onions - Check out all the gorgeous Alliums at Henry’s stand this week, because he’s just switched from bringing up the early onions (from onion sets planted in early spring), to the later onions, which started out from teensy seeds that Henry planted in the hoophouse in late winter, and then transplanted to the field in the spring.

    Henry has many more varieties of the onions grown from seed, meaning many more flavors! Those onions from seed are also much bigger and more beautiful than the onions from sets — so check them out! This week you’ll see brilliant red onions like the ones above, as well as White and Walla Walla Onions.

  • Garlic - freshly harvested!

  • Choice of either Basil or Fennel - see recipe ideas below


    Food Notes: Basil Soda + Fennel Cocktail!

Check out the Basil Pesto and other recipes in your CSA Cookbook, or drink your herbs this week!

You can make a delicious, thirst-quenching drink quickly and easily at home. First make a simple syrup with either the fennel or the basil, water, and sugar. Then mix in club soda, and you’ve got a crisp, herbacious, healthy carbonated drink!

REFRESHINGBASIL SODA

  • 1 cup loosely packed basil leaves (or substitute mint, or another herb of your choice)

  • 1 cup sugar

  • 1 cup water

  • Ice

  • Club soda

  • Vodka or Gin (optional)

Bring water and sugar to a boil over medium-high heat. Stir until sugar is dissolved.

Remove from heat and add fresh basil leaves, chopped or torn, stirring to combine.

Let sit for at least an hour to cool. (Refrigerate overnight for maximum flavor.) Once cool, strain the simple syrup into a jar and discard the basil leaves.

To make your drink, place ice in a tall galss. Stir 2 to 4 tablespoons basil syrup into one cup of sparkling water. Add 1-2 ounces gin or vodka if desired. Stir gently to combine. Enjoy!

Your basil simple syrup will keep in your refrigerator for about a week.


REFRESHING FENNEL COCKTAIL

    • 2 oz. gin

    • 1 oz lemon juice

    • 1/3 cup chopped fennel (stems, fronds, and/or bulb)

    • 1/8 tsp Kasoori Methi (dried Fenugreek leaves), optional

    • 3/4 oz simple syrup

    Roughly chop the fennel and add it to a shaker along with the Kasoori Methi. Muddle until all of the fennel pieces are mashed.

    Add lemon juice, simple syrup, and gin. Fill with ice. Shake for 30-45 seconds.

    Strain through a fine mesh strainer into a coupe or cocktail glass of your choice.

Farm Notes: Garlic Harvest in progress!

We started last week, but still have quite a ways to go so will be harvesting garlic all day Wednesday. If you’d like to come out and lend a hand, reply to this email and I’ll send you directions to the upper field where the garlic is. You can work for a short or longer time, as your schedule permits, and take home some beautiful, fresh garlic!

Terra Brockman
Next

CSA #6 (6/30/26)