Not Easy

Hello Friends,
Welcome to Farm To Table Weekly where health is valued, community matters, and simple home cooking is replacing commodity foods.
"Let things taste the way they are." - Alice Waters, chef and author
Last week we were excited to celebrate the mid-point of our growing season with an extra exceptional Veggie Box. This week we are keeping that celebration going. We had the intention this year of making this the best boxes we have ever packed and spent a few weeks in the winter planning out the crops for the season. While snow was on the ground we planned out the days to maturity for each crop and what would be in the boxes each week. Despite (ongoing!) exceptional/strange weather this spring and summer we are so pleased with the boxes this season and happy for you to experience the bounty of seasonal eating each week.
Alice Waters’ quote for this newsletter sounds simple. Like so many things in life, simple often gets used interchangeably with easy. Eating seasonally, with practice, is simple. But when I’m tired at the end of the day and I wish someone else would take ingredients and make them into food (depending on my state of tired-ness...I sometimes picture Alice Waters in my kitchen making pesto with my dusty mortar and pestle while I zap herbs and garlic and oil in my Vitamix blender). I’m the first to admit that it ain’t easy folks. It’s not easy AND it’s worth it.
I’m excited to be on this journey of seasonal eat in community with you. With the fundamental belief that we are all better together and that having space and grace with myself to make time to prep and enjoy this food we’ve grown is so important. One of the main topics with customers at market, at CSA pickup, and in the field and packshed at the farm is, what are you cooking, what are you eating, what are you making?
In a world where food is bo systematically put on a pedestal with impossibly beautiful magazine photos and systematically undervalued; we are in a curious position at this moment in time as home cooks. I love knowing when I wash and clean veggies for my family that we are eating the same thing all of you are for the week. Your words of gratitude for the freshness and flavor of the food are very meaningful to all the LVF farmers. We are so thankful to work in community with you--harvesting food for your table and letting things taste the way they are.
Over halfway through the season! One of our favorite things about CSA is that it creates a habit of eating the same volume of produce every week. Whether you use every bit of greens in this week’s box or you say ‘thank you’ to your beet greens and return them to the earth. We are doing something important when we wash, peel, chop, and prepare our food. I want you to know we appreciate the work you do in your kitchen.

Partial shares get all the same veggies in ½ - ¾ amounts.
  • Dill
  • Celery
  • Green Onions
  • Carrots, no tops
  • Tomatoes, just a few :) SO MANY MORE COMING!--I dare you not to eat these on the way home!
  • Zucchini--Slice lengthwise, brush with oil, and grill.
  • Butter Lettuce--With all the hot weather forecast for this week, not turning the oven on is a good goal. Tender butter lettuce leaves are amazing wrappers for anything you’d put in a wrap--quick and cool.
  • Kale--Pair the simple salad below with something from the grill for a quick, summery supper.
  • Beets
  • Cucumber
  • Romanesco Cauliflower--This is one of the most eye-popping veggies on the planet! Prepare it the way you would regular cauliflower--steamed, roasted, raw for dipping, or try the salad recipe below.
Recipe of the Week: Romanesco Summer Salad
(Adapted from
1 cup water
1 medium Romanesco cauliflower, cored and cut into bite-size florets (about 5 cups)
2-3 small CSA tomatoes, chopped
1/2 cup thinly sliced green onions (white and green parts)
1/3 cup chopped fresh dill, about 2/3 ounce
2 teaspoons whole-grain Dijon mustard
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
3/4 teaspoon kosher salt, divided
3 tablespoons olive oil
3 tablespoons rinsed and drained capers (optional), coarsely chopped
  1. In a large pot, bring water to a boil over high heat. (If you have a steamer insert, put it in the pot to hold the Romanesco. If you don’t have one, don’t worry about it.) Add Romanesco, cover, reduce heat to medium, and steam for 2–3 minutes, until crisp-tender (add more water if needed). Using a slotted spoon, transfer Romanesco to a rimmed baking sheet or clean kitchen towel, spreading it in a single layer, to cool.
  2. In a small bowl, whisk together mustard, lemon zest, lemon juice, and 1/4 teaspoon salt. Slowly add oil, whisking constantly to emulsify.
  3. Put Romanesco in a serving bowl. Add tomatoes, dill, capers (if using), remaining 1/2 teaspoon salt, and vinaigrette; toss gently to combine. Cover and refrigerate until ready to serve. Serve chilled or at room temperature.
Recipe of the Week: Simple Massaged Kale Salad
(Adapted from
1/2 lb lacinato kale
2 tbsp your favorite dressing
1/2 tsp salt or to taste
black pepper to taste
1/2 cup blue cheese/gorgonzola crumbles or shredded parmesan
1/4 cup dried cranberries
1/4 cup chopped toasted pecans
  1. Remove the leafy portion of the kale by running your finger along the stem, stripping the leaves off. Discard the stems, then tear the leaves into small pieces. Wash and dry thoroughly.
  2. Place the washed kale leaves in a bowl and add the dressing and salt. Rub and massage the kale leaves together for a few minutes, until the kale loses a lot of volume and starts to wilt. Toss the kale with the other salad ingredients.
Wishing you a wonderful  week!