To view Farmer John’s latest update, click here.

This week’s share will include:

• Veggies: Carrots, lettuce, arugula or tatsoi, broccoli (for those who have not had a second helping), buttercup squash, Swiss chard, red-skin potatoes, bok choi, colored peppers, garlic, Cranberry beans, and choice of an herb (cilantro, dill, parsley, chervil). Reminder to use the “extras” bin for anything you don’t want to take
• Add-on shares:
  • Mushrooms: TBD
  • Fruit: Fuji apples & Anjou pears
  • Flowers: done for the season

For those with half shares, this is “A” week. Remember to cross off your name when you pick up!

Serving Suggestions:

• If you want to use those shelled cranberry beans — along with your carrots, garlic and some greens — my Serving Suggestions this week has you covered. Soups are always a great way to use up a bunch of your CSA veggies, but sometimes you need to get creative with swaps. A bunch of cranberry beans soup recipes call for topping with pesto, as does this one from Food52. To adapt to this week’s delivery, I would maximize the bok choy. First, I would substitute the celery for the white and light green parts of the bok choy. You won’t get celery’s signature aroma but the texture will be the same. Then, save the green tops as the bulk of your pesto, blitzed with whichever herb you grab, nuts, cheese and oil. Will it be a traditional pesto? No, but that’s okay it’ll be a fresh, flavorful topping that uses up a vegetable that sometimes feels one-note.