In your box:

  • Broccoli or kohlrabi
  • Cucumber
  • Eggplant
  • Kale, “Red Russian”
  • Salad mix
  • Sweet corn!
  • Sweet onion
  • Zucchini or extra cucumbers



  • Check out some pictures of the farm taken by our friend Molly Otte, a professional photographer at

New this week:


Last year, a lot of haters said I would never be able to grow spring Broccoli. And in a sense, I still haven’t proven them wrong. It is summer, of course, but I did plant this broccoli in the spring. So it is spring broccoli, and by now all half shares have gotten one head and all full shares, two. We also plant a fall crop of these, so expect another harvest in late September or early October.


Eggplant production this year seems to be making up for our poor harvest last season—in just the harvest of this week, we will already have picked more than we took all of last year! This is bad news for those who turn up their noses at these misused fruits, and would like to see a box free of purple. It’s taken me many recipes to learn to enjoy eggplant, so do give it a chance.

Eggplant is a member of the nightshade family, a unique grouping that includes potatoes, tomatoes, peppers, and tobacco. It’s hard to see any resemblance from these crops in the grocery store, but their leaves and plant structure are quite similar in the field. Eggplant is more closely related to tobacco than the other nightshades and does contain the smallest fraction of nicotine—it would require one to eat 20 pounds of eggplant to equal the nicotine buzz of one cigarette, however. Anyone wanting to eat 20 pounds of eggplant would be better off just smoking a cigarette, though, if you ask me.


We are growing five varieties this year, ranging in appearance from the ghostlike “Casper” cultivar to the more typical purple varieties and the long, cucumber-shaped “Orient Express.” Regardless of the variety, all eggplant are used the same way. Both the skin and seeds are edible and should not be removed. Keep eggplant in the fridge, preferably in the hydrator drawer, for up to one week. If you get backed up with eggplant, it can be made into a dish (try ratatouille or baba ghanouj) and frozen.


Sweet corn needs no introduction—we’ve been waiting all summer for this! We have planted enough for four weeks of corn, provided it all bears well and stays free of mold and curious raccoons. I probably don’t need to stress this, but be sure to eat your ears within a couple days. The sugars in corn kernels turn starchy rapidly, so the taste and sweetness are prime just after they are pulled from the stalk. Keep corn in the fridge until you use it. Sweet corn can (and should!) be eaten raw within half an hour of harvest, but by the time you get it it will need a quick boil. If you have time, this is a prime season to visit the farm for a tour and fresh sweet corn! We love guests, so be in touch if you can come visit—even on weekends.Last week I made a big deal about how we were done with salad mix for the season, and here we are giving it again. We had an older planting that bounced back nicely and hasn’t been too sunburned, so we are giving it one last time until fall.

Coming soon: Sweet peppers and endive.


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