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Week 8

assorted summer squash

And the heat is on!

Hello everyone,

Hope you're doing well this week and are keeping cool as best you can. More of the same, in the weather department, I'm afraid. But we keep on going and keep our hopes up for rain.


Your bags this week:

White onions

Salad Mix

Rainbow Swiss Chard

Arugula (due to the heat, it's gotten pretty spicy!)

Summer squash

Sugar snap peas

Snow peas (regular shares)

Green, Yellow and Purple Beans (large shares only, this week, but there will be beans for everyone next week!)

​​Due to the heat and drought, veggies aren't coming on with their usual vigor, so we have to play around with who gets what between the regular and large shares. ​​​​But don't worry! If you didn't get it this week, you'll get it next week. We'll make sure everyone gets their fair share!​​

Just an aside: everyone this week gets one zucchini and one summer squash, however, some of the zucchinis (one of my favorite varieties, called Sebring) are a bright saffron yellow, though you may have thought they were another kind of yellow summer squash. But all the squash in the picture are zucchinis, and the yellow one pictured is most likely Sebring.


Here are two arugula recipes as recommended by one the CSA members:

1) Mediterranean Barley with Chickpeas and Arugula


2) Arugula Pesto


And here's one from my beloved Joy of Cooking:

3) Creamy Pasta with Chard and Tomatoes

Creamy pasta with chard and tomatoes

1 Tbsp olive oil

1/4 cup chopped onions 2 garlic cloves, minced 1/4 to 1/2 tsp crushed red pepper flakes

2 large ripe tomatoes, chopped, OR 1 cup chopped drained canned tomatoes

1 bunch chard (about 1 lb) trimmed and cut crosswise into 1/2-inch strips

3/4 cup heavy cream

salt and black pepper to taste

3/4 cup grated Parmesan, about 3 oz

  1. Heat olive oil in a large saucepan over medium-high heat.

  2. Add onions, garlic and red pepper flakes. Cook, stirring occasionally, until soft and golden, 2 to 3 minutes.

  3. Add tomatoes and cook, stirring occasionally, until most of the liquid is evaporated, about 5 minutes.

  4. Add chard and cook, stirring until chard has wilted, about 2 minutes.

  5. Add heavy cream, salt and pepper; and cook 2 minutes or until bubbling, then remove from heat.

  6. Cook 8 oz fettuccine or egg noodles, when ready, drain, then toss with sauce, adding Parmesan.


Sarah VanNorstrand

for Lucky Moon Farm

#zucchini #arugula #pasta #swisschard #pesto

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