Week 17 Share

Individual shares select 5

Swiss Chard
Lemon Basil
Acorn Squash
Garlic Chives

Extras: Cucumbers, Pears

Week 15 Shares

Individual Shares Choose 6

  • Sweet NJ Corn
  • Swiss Chard
  • White Russian Kale
  • Red Cabbage
  • Purslane
  • Parsley
  • Cucumbers
  • Scallions or Leeks or Garlic
  • Basil
  • EXTRAS: fresh flowers

    Have you ordered your organic chickens and pasture-fed beef for this week yet?

    PLEASE NOTE: There was a glitch in our ordering form processing. If you’d like a chicken this week (even if you’ve already ordered one)  we need you to please fill or re-fill out this week’s order form to ensure that your chicken is available at distribution.
    Use our easy online ordering forms:


    Week 14 Share

    This Week’s Share:
    Individual Share Chose 6

    * Hearty White Onions
    * Collards
    * Parsley
    * Red Russian Kale
    * Purslane
    * Potatoes
    * Lemon Basil
    * Baby Bronze Arrowhead Lettuce
    * Apples

    Cucumbers, Leeks, Curly Kale, Chanterelles, Okra
    Jersey Seafood Available This Week!

    We will have a limited amount of FRESH off-the-boat fish, 20/30 scallops, and little neck clams.

    All fish is local NJ Seafood from the Barnegat Bay!

    We have 3 Shares Available:

    * Captains Share: Includes 4 doz clams, scallops, and fish PRICE: $80
    * Fin Fish Share : Between 2 and 4 pounds of fish depending on type PRICE: $40
    * Shellfish Share: 4 doz clams and between 2 and 5 pounds of scallops (20/30) PRICE: $55

    We have a limited quantity so first come first served!

    Please contact Megan to place your order to be picked up at distribution.

    Did you order your organic chicken for this week yet?

    Click here for our easy online order form.

    Cold Cucumber Cashew Soup

    cucumber soupWith the exception of gazpacho, I am not a fan of cold soups. But the cucumbers in my home garden have been coming in as strong as those in our Upper Meadows shares, and unlike kale, they don’t freeze. So I went looking for inspiration and found it in the form of a cold cucumber soup in the new issue of Gourmet.

    The recipe pairs lots of cucumbers (2 1/2 pounds!) with Italian frying peppers, which are also called cubanelles. The cashews provide a smooth, buttery flavor, so there’s no need for dairy. And this past week’s garlic chives gave me a lovely garnish.

    The kids didn’t like this one, I think because of the raw garlic in the mix. But I thought it was refreshing and would make it again.

    Week 13 Share, and Chickens!

    This Week’s Share:

    • Greek Oregano
    • Leeks
    • Siberian Kale
    • Purslane
    • Rattlesnake Beans
    • Garlic Chives
    • Yellow Onions
    • Mixed Salad Greens
    • Cucumbers

    EXTRAS: Lacinato Kale, Broccoli, Cauliflower, Flowers
    Individual shares choose 6.

    Did you order your organic, pasture fed chicken(s) for this week?
    Click here to order now!

    Summer Salad with Grilled Corn

    Grilled Corn SaladI got this salad recipe–complete with photo–from Hell’s Kitchen CSA member Goutam Jois. It makes great use of everything that’s been the shares lately and it definitely looks good enough to eat!

    Summer Salad with Grilled Corn (serves 2)

    2 ears Upper Meadows Farm corn on the cob, grilled.

    (For dressing)
    3 tablespoons olive oil
    1 tablespoon lemon juice
    1 bunch Upper Meadows Farm lemony basil, cilantro, or both.
    salt & pepper to taste

    (For salad)
    1 bag mixed salad greens [optional]
    1/2 bunch Upper Meadows Farm kale
    1/2 bunch Upper Meadows Farm Swiss chard
    1 Upper Meadows Farm zucchini
    1 Upper Meadows Farm squash
    2 Upper Meadows Farm cucumbers, diced
    1/2 avocado, diced
    1/2 cup crumbled queso blanco

    Whisk together lemon juice, olive oil, salt, and pepper. Blend in a food processor with the basil/cilantro.  Set aside.

    Stem kale and chard; chop coarsely and blanch; wash in several changes of cold water.

    Trim ends of zucchini and squash, cut lengthwise, grill, cut into 1-inch pieces

    Toss greens, kale, chard, zcchini, squash, cucumbers, avocado, and dressing.

    Rub corn with butter, season to taste

    Really Easy Pickles

    The last of last year's bread-and-butter pickles

    The last of last year's bread-and-butter pickles

    No, I’m not kidding. Even when you factor in the slicing, you should have these pickles done in about 30 minutes.

    When I was a kid, my mom turned our garden cucumbers into what seemed to be an endless supply of bread-and-butter pickles. We ate a lot immediately, and the rest were canned and put to rest on the shelves in the basement. I had forgotten all about them until a few years back, when I tasted some homemade pickles at a farmers market.

    Mom couldn’t remember how she made hers, but, as luck would have it, Alton Brown did a show on pickles for “Good Eats” that included a recipe for B&Bs. Eureka!

    About the ingredients: Supermarket pickling spice comes with the celery seed and mustard seed in it, so you can roll all those measurements into one. Do not skip the turmeric because that’s what gives bread-and-butter pickles their distinctive color.

    Whether you plan on canning these or not, you should make them in a glass jar because it helps to keep the veggies submersed in the brine. If you are not canning, just put the pickles in the fridge to chill. If you are canning, a regular water bath canning will suffice.