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

This week’s share will include:

• Veggies: lettuce, beans, cukes, colored peppers, sweet corn, salad turnips or beets, garlic, spaghetti squash, tomatoes, Blue gold potatoes and choice of herbs (cilantro, parsley, basil). Reminder to use the “extras” bin for anything you don’t want to take
• Add-on shares:
  • Mushrooms: oysters
  • Fruit: peaches & plums
  • Flowers: sunflowers

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

Serving Suggestions:

• This week’s NYT Cooking Weeknight Dinners newsletter shouted out a recipe featuring one of my favorite combinations: fresh corn and pasta. This one adds in jalapenos and feta for a spicy and creamy finish. After cutting the corn from the cob, I scrape them with the back of my knife to save all of the goodness left behind. Then, I toss the cobs in the pasta water to get every last ounce of their flavor.

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

This week’s share will include:

• Veggies: lettuce, beans, rainbow carrots, cucumber, yellow onions and potatoes, sweet corn, peppers, tomatoes, and choice of herbs (basil, mint, thyme,
  chives). Reminder to use the “extras” bin for anything you don’t want to take
• Add-on shares:
  • Mushrooms: lion’s mane
  • Fruit: John’s email is unclear, I think he means peaches for Tuesday groups but it’s possible fruit is paused until Friday groups
  • Flowers: no mention in John’s email

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

Serving Suggestions:

• My daughter loves reading the book Tomatoes for Neela, which is about a young girl learning to cook with her family. The back of the book has a cooked tomato sauce recipe that starts with fresh tomatoes that she’s been dying to make. We had used up the tomatoes from our CSA share so we stopped at the Montclair Farmer’s Market to buy some more from Farmer John. The recipe is straight forward and easy to customize:
  • First, you concasse two pounds of tomatoes (cut an X in the bottom, boil for 3 minutes, cool and peel; if you’ve never boiled and peeled fresh tomatoes for sauce, it can feel a bit finicky at first but it’s actually a satisfying step)
  • While they cool, lightly toast sliced garlic in oil over medium-low heat
  • Add the chopped tomatoes and their juice to the pan (carefully) and let it cook for awhile, stirring occasionally, and cooking with or without the lid depending on your desired consistency (we decided to blend ours for a more cohesive sauce)
  • Season simply with salt and pepper, maybe some dried herbs if you have them, maybe a pinch of sugar if the tomatoes are too sharp
• We used ours in a few different ways:
  • Topping fresh farmer’s market ravioli
  • Dipping sauce for crusty bread (surprisingly good served cold)
  • Faux bolognese for a rice ball filling (browned beef with onions/garlic, added a scant amount of tomato sauce and a splash of cream and let it cook down for a few minutes)

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

This week’s share will include:

• Veggies: Swiss chard, beans, beets, scallions, lettuce, red skin potatoes, sweet corn, tomatoes (in various forms), melons, and choice of an herb. Reminder to use the “extras” bin for anything you don’t want to take
• Add-on shares:
  • Mushrooms: shitake
  • Fruit: ginger gold apples & peaches
  • Flowers: mixed bouquet

For those with half shares, this is “A” week. 

We have two important notes to share about pickup this week so please see below…

• There is construction on Jill’s street this week and the road may be closed to through traffic until 4:30pm. If you’re able to, please plan to pickup after 4:30pm when the road is supposed to re-open. Due to the construction there is a chance the farm delivery may be delayed. Since there’s a chance for timing to be impacted tomorrow, I would suggest 1) checking your email before you leave and 2) joining the GroupMe for faster notifications. If you arrive while the road is blocked, see my map screenshot below; Central Ave going north is “no parking any time” while the other streets are only no parking on school days so you’d be fine to park there and make the short walk to Jill’s house.
• When you pickup, please remember to cross off your name. This is helpful because it helps Jill and the cleanup shift volunteer identify what may have been forgotten or is leftover. It is also helpful to know if the farm shorted us on any items. Last week when I picked up, there were only two pints of cherry tomatoes left but 5 names still on the sheet. So, we weren’t sure if we were shorted, if some members took more than intended, or if people forgot to cross out their names. I know it sounds trivial but it can save Jill headaches later!! 

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

This week’s share will include:

• Veggies: Savoy cabbage, beans, carrots, lettuce, sweet corn, melons, garlic, tomatoes (slicers, cherry/ grape, and heirlooms) and choice of an herb (parsley, basil, dill)  Reminder to use the “extras” bin for anything you don’t want to take
• Add-on shares:
  • Mushrooms: oysters
  • Fruit: watermelon
  • Flowers: sunflowers

For those with half shares, this is “B” week. 

Serving Suggestions:

• When I think of cabbage, I typically think of winter preparations like stuffed cabbage or colcannon. With a head of savoy cabbage coming this week, I searched for some more summery options to enjoy. This cabbage slaw recipe uses a lemony vinaigrette dressing instead of something mayo-based so it is perfect for your summer outdoor parties. Along similar lines, this slaw recipe uses an applesauce vinaigrette for something that feels a bit more autumnal — perhaps a perfect side to have while you watch the first football games of the upcoming season. It also includes radishes which are a common CSA staple. I’ve never seen applesauce used in a dressing so I will definitely try this one out!

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

This week’s share will include:

• Veggies: summer squash, lettuce, cukes, green peppers, white onions, broccolini or Savoy cabbage, fingerling potatoes or sweet corn, beans, tomatoes or cherry
  tomatoes, melons, and choice of an herb (parsley, thyme, or basil) Reminder to use the “extras” bin for anything you don’t want to take
• Add-on shares:
  • Mushrooms: shitakes
  • Fruit: peaches and red plums
  • Flowers: lisianthus or mixed bouquets

For those with half shares, this is “A” week. 

Serving Suggestions:

• Something unexpected may be in our shares this week: Korean Melons. Searching through all of John’s past updates, he’s only called out Korean Melons being included in the share a few times in the last ten years (once each in 2025, 2023, 2021, 2017 and 2016). It’s possible they were lumped in with a generic group of melons when he didn’t have enough of one type to call out, but I don’t recall ever receiving one. It’s not a guarantee our site receives them tomorrow but just in case I shared some additional information about the melons…
  • Other names: Oriental Melon or Chamoe
  • TLDR: Chamoe (참외) is a Korean yellow melon that tastes like a cross between honeydew and cucumber.
  • History & Ecology from Wikipedia
  • Quick “salad” recipe video that uses the juice from the strained seeds in the dressing
  • Popsicle recipe

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

This week’s share will include:

• Veggies: summer squash, lettuce, cucumbers, red onions, rainbow carrots, beans, red cabbage, basil, tomatoes or cherry/grape tomatoes, watermelon, and sweet corn. Reminder to use the “extras” bin for anything you don’t want to take
• Add-on shares:
  • Mushrooms: not mentioned in update
  • Fruit: on hold for Tues groups (sounds like fruit will resume next week for us)
  • Flowers: mixed bouquets

For those with half shares, this is “B” week. 

Serving Suggestions:

• Growing up we always had a “corn butter” waiting in the fridge during the summer. It was a stick of butter that we pulled out each time we had corn on the cob (frequently). The butter would inevitably become misshapen, so we’d have to spin the cobs on the edges rather than the middle to even things out. It’s a strange memory that I had mostly forgotten about until my daughter was begging for corn on the cob last weekend. I bought some from the grocery store for us to have with dinner. I roasted the cobs, wrapped in foil, with generous pats of butter. When they came out of the oven though, it didn’t feel like there was good butter-to-cob coverage because of the steam and moisture. I thought of the “corn butter” of yore but we had just one stick left in the fridge and I didn’t want to ruin the whole thing. Sitting a cold pat on the hot corn never works, it just slips off moments later. So, I tried something new: I melted two tablespoons of butter and we brushed our corn with the melted butter instead. It was great and for such a simple “hack” I was surprised I hadn’t thought of it sooner. It would also be a great way to introduce other flavors mixed in with the butter for easy finishing. Maybe my daughter will have fond memories of “the corn butter brush” someday!

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

This week’s share will include:

• Veggies: lettuce, kale, cukes, zukes, beets, scallions, green beans, peppers, broccolini (or eggplant), and choice of an herb (summer savory, parsley, garlic chives). Reminder to use the “extras” bin for anything you don’t want to take
• Add-on shares:
  • Mushrooms: oysters
  • Fruit: on hold
  • Flowers: mixed bouquets

For those with half shares, this is “A” week. 

Serving Suggestions:

• Whenever I get a robust bunch of scallions I always have more than I need. So, today I sought out a recipe that would use a handful along with other CSA veggies this week. I found inspiration in this NYT Cooking recipe for Spicy Cucumbers with Mint, Scallions and Crushed Peanuts. I often use Eric Kim’s method of chunking and smashing cucumbers for a salad and will try that with this combo. The smashing creates interesting textures and helps break them down to absorb more dressing. The recipe is swap friendly so feel free to riff with whatever you have on hand — use whatever herbs come with your share, use pistachios or cashews if that’s the nut you have in the pantry, etc.

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

This week’s share will include:

• Veggies: Lettuce, chard, squash, cukes, celery, eggplant, carrots, green cabbage, sweet onions, and choice of herbs (mint, parsley, garlic chives). Reminder to use the “extras” bin for anything you don’t want to take
• Add-on shares:
  • Mushrooms: TBD
  • Fruit: black plums & cherries
  • Flowers: sunflowers
• For those with half shares, this is “B” week. 

Serving Suggestions:

• This past weekend I was reminded that sometimes the effort in the kitchen is truly worth it. I decided to make a batch of fried eggplant cutlets and the results were amazing. We had friends visiting while I was making them and they were asking me about my process which I guess I take for granted after all these years. So here’s what I do…
  • Trim off the bottom and stem of the eggplant.
  • Cut a thin slice off each side to expose the flesh so you don’t end up with a cutlet that is all skin. If you want you can peel the whole thing but I like to think keeping a ribbon of skin on each slice helps keep things together as they fry.
  • Slice the eggplant into 1/4 inch pieces. Do this long ways while it’s laying on it’s side so you have nice wide planks with each slice.
  • In a colander in the sink, layer your eggplant slices, with a generous salting of each layer before adding more slices. Then weigh them down to squeeze out some of the bitterness and moisture. I put a small plate, then a saucepan, then my Dutch oven. Rinse and pat dry after they drain for about 60min.
  • Create your breading station using three pie tins…
    • Flour
    • 2 eggs w/ a splash of water
    • Panko
    • Season the flour and panko liberally with salt, pepper, garlic powder, onion powder, basil, oregano, and smoked paprika. You should see the seasoning and you should also taste it, drop a pinch of panko on your tongue and if you don’t immediately taste your seasoning, you went too light.
  • Each slice gets coated on both sides in the flour, then egg wash, then panko. Really press on the panko and aim for full coverage.
  • In a heavy skillet, heat enough oil to fully cover the bottom of the pan and then a tiny bit more. You want the cutlets to have oil coming up their sides once you put them in the pan. Be ready with a splatter screen and your vent hood.
  • Working in batches, fry the breaded slices until well browned on both sides. Don’t try to flip too early or you’ll lose your coating. The first batch will take the longest to cook. You may need to adjust your heat as you work.
  • Transfer to a paper towel lined plate to wick away the excess oil then quickly slide on a wire rack so condensation doesn’t make the bottom soggy. Sprinkle with some salt while still warm.
  • Enjoy straight from the rack while you fry the rest. Or, serve on a good roll that you topped with sauce and cheese before putting under the broiler for a wonderful eggplant parm sandwich.

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

This week’s share will include:

• Veggies: lettuce, kale or collards, summer squash, cucumbers, broccoli, cauliflower (for some groups), eggplant, scallions, and choice of an herb.  Reminder to use the “extras” bin for anything you don’t want to take
• Add-on shares:
  • Mushrooms: lion’s mane or king trumpet
  • Fruit: pink lady apples & nectarines
  • Flowers: mixed bouquet

For those with half shares, this is “A” week. 

Serving Suggestions:

• Over the weekend I watched a new America’s Test Kitchen episode on Youtube. The episode highlighted a regional specialty sandwich from Massachusetts that they swapped eggplant in for the typical cured meat. I’ve recently tired of the usual eggplant preparations, so maybe this is perfect timing! The sandwich features thinly sliced and roasted eggplant, topped with mozzarella and carrot slaw, served atop a crusty oil-soaked roll. It looks like a refreshing summer sandwich perfect for poolside.

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

This week’s share will include:

• Veggies: Swiss chard, lettuce, spinach, summer squash, peas (sugar snap or snow), fresh garlic, baby beets, Napa cabbage, broccoli (for some groups) and choice of an
  herb (cilantro, dill, garlic chives).  Reminder to use the “extras” bin for anything you don’t want to take
• Add-on shares:
  • Mushrooms: oysters
  • Fruit: not this week
  • Flowers: not yet

For those with half shares, this is “B” week. 

Serving Suggestions:

• My favorite way to prepare CSA broccoli or cauliflower is with a high heat (450) roast to get a good char from the natural caramelized sugars inside. I’ve experimented with spice and flavor toppings for these charred veggies (originally inspired by Alison Roman’s curry cauliflower) but today I found a new idea. I’ve never tried tossing the hot florets with something to make a sauce and that’s just what this Roasted Broccoli with Vinegar-Mustard Glaze recipe does. Essentially, you toss the finished broccoli in basic vinaigrette ingredients — Dijon mustard, vinegar and butter. Using butter instead of oil will emulsify the sauce as it comes together into a glaze, such a smart tweak. Can’t wait to try it!