Hello everyone! Short email today (late again, I know, I'm sorry!) because:

• it's a heat wave and the crew is starting at 6 instead of 7 and I need to get out there

• we have a new crew member arriving from California today and I need to make sure her room is ready!

• we are still playing catch up from being sick and having a lot of crew out on vacation

• It's garlic harvest week! I've finally realized my dream of having enough garlic (2 beds for seed, 3 beds to eat) and there will be garlic in the shares far more often than not! I'm so, so proud of this garlic. We moved a CSA distribution last fall (Thanks Tuesday members) partially because of a storm that was scheduled for Tuesday that would not have been fun to pick up in, but mostly because it was so wet last year, we had to squeeze in the garlic planting before the soils were fully saturated. It was so worth it, the garlic is beautiful.

It's a really summer share this week, new potatoes (with the soil on because if we try to wash them their skins will peel off), tomatoes!!!, eggplant, green beans, garlic, squash, zucchini, cucumber, fresh onions . . . . love it!

We got a little rain last night so hopefully lettuce will be back next week . . . sorry for the lull, I try so hard to avoid a greens lull. When we have a well it will be even easier to keep the leafy greens going all season!

1 pound tomatoes

1.25 pounds new potatoes

.75 pound green beans

1 red cabbage

1 bunch carrots

1 bunch beets

1 bunch kale

1 bunch chard

1 bag micro greens

dill

cilantro

basil

celery

scallions

fresh bulb of garlic

fresh onions (ailsa craig, one of my favorite varieties)

eggplant

fennel

cucumber

zucchini

summer squash

green cabbage

beets

Hi - Jess Girotti here. I just realized that I never created a recipe page for zucchini for the website [insert shocked/horrified face here]. Rest assured, it has been created now and you can view it here. I also added a basil page! If you have a recipe that you love that you'd like to share with other members or if a recipe link isn't working for you, feel free to email me at jgirotti@live.com. Don't forget to check out the recipe pages on the Upswing website if you need more ideas for your other veggies.

I've posted this one on the red cabbage recipe page of the website so just scroll down until you find it. Marinated thick slices of red cabbage with an herb compound butter. This one can be made ahead too!

Sauerkraut is very easy to make, is super good for you and is world's better than anything you buy in the store. This recipe calls for green cabbage, but you can also use red.

Thank you to fellow CSA member Gillian McAuley who sent over this recipe that she created (this one is also on the recipe pages of the Upswing site so just scroll down until you see it). I'm definitely going to try this one out this week! I love that you can swap out the greens for whichever you happen to have on hand.

This is one of my favorite potato salad recipes. It's loaded with fresh herbs and has a bright lemony zing to it as well.

The simple ingredient list allows the eggplant to shine. Don't skimp on the fresh basil!

Pick Up Details:

34 Rogers Rd, Holliston

Tuesday, 1pm-6pm

Park beyond the farm stand (up the hill, past the yellow house)

65 Brookline St, Pepperell (parking is more like 50 Brookline on maps)

Tuesday/Wednesday 2-6pm or Thursday 2pm-6pm

Park in the lot near the greenhouses with the white 'Upswing Farm' sign

93 E Main St Hopkinton (but don't pull into the main entrance!, see parking info below)

Thursday, 1pm-6pm

Just west of the nursery is a traffic light. Turn up the hill onto Legacy Farm Rd North and then take your first right into the back gravel parking lot to park. You will see our truck and tents from the street.

Call 508-215-8378 with questions. If you text, please make sure to include your first and last name in the text.

Email brittany@upswingfarm.com with any planned schedule changes

Greens: In a plastic bag in the fridge, not near the freezer. (Ideally between 34 and 40 degrees with 98% humidity.) If they don't come in a bag, undo the twist tie when you get them home and put them in a bag. They will wilt without one.

Root veggies: All roots (even most potatoes) want to be in the fridge. Fresh onions will also want to go in the fridge. The whole green stalk is edible and delicious. You should twist roots like radishes, beets, turnips and carrots off of their greens before storing. The greens are all edible - so you can store them separately if you plan to eat them.

Herbs and scallions: Unless you are drying them, they can go in a plastic bag in the fridge.

Tomatoes: Don't like the fridge! Store on the counter at room temp.

Cucumber, zucchini, eggplant, peppers, beans: In a plastic bag in the fridge.