Ok everyone, yet again making this a quick one. Some day it will all feel manageable and I'll get it all done . . .

We've got another big share headed your way! Melons are really coming in, both watermelon and cantaloupe. I try to plant varieties and multiple plantings to stretch the melon harvest out, but it seems to be coming in all at once. Harvey's uncle and cousin came to camp out at the farm this weekend and we ended up needed to harvest cantaloupe (they ripen when they ripen, and the coyotes out here have a sweet tooth, so if you leave a ripe melon over night it will be eaten by the next morning). So late on Saturday evening I harvested about 130 cantaloupe then Harvey and his cousin and uncle helped us pick them up. It was very fun, and more like what I imagine everyone thinks farming for a living is like.

Bob Durling came out to take photos all day yesterday (that's him on the green tractor taking photos of people harvesting potatoes). There's nothing like having someone follow you around with a camera all day to make you feel wildly self-conscious. We definitely have some major room for improvement in so many areas of the farm, especially weed management. I asked him to make the backgrounds blurry so it wouldn't be so obvious! I'll send some pictures out when I have them back - it should be fun!

I really do hope you are enjoying the summer bounty! Let's hope for a little more rain, eh?

1 pound tomatoes (can take two pounds)

.75 pound dragon tongue beans (sweet, no string, can eat raw or cooked)

1 bunch beets

1 bunch kale

1 bunch chard

1 bag micro greens

1 head celery

1 watermelon (counts as 2 of the 4 choices)

1 head of lettuce

fresh onions (ailsa craig, one of my favorite varieties and red long di tropea, another favorite!)

eggplant

carrots (no tops)

green and purple peppers

cucumber (limit 1 cucumber per share . . . .they are on their way out)

zucchini

summer squash

green and red cabbage

beets

AND cantaloupe (limit one cantaloupe/share)

Maybe some slight variations from this and a few other surprises as the week goes on.

Hi - Jess Girotti here. Be sure to check out the newest recipe pages featuring Green Beans and Tomatoes. 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.

Thank you to fellow CSA member, Karen Adams, for sharing this recipe for a Nova Scotian summer favorite. It's super versatile and is great for using up a variety of summer veggies. Karen preferred the version that I've posted on our website as she had better control on the thickness.  

Janna Said (a long-time CSA member) made this with her Upswing Farm tomatoes, onions and dill. She used gruyere instead of cheddar because that's what she had on hand. Yummy!

Carrots, apples, parsley, walnuts, and beets with a zesty lemon vinaigrette.

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.