Week 20 Shares

Individual shares, choose 4


Swiss Chard


Baby Greens (lettuces & arugula)


EXTRAS: Parsley, Chestnuts or Hickory nuts, Collards, Squash, Lettuce, Flowers


Distribution ends the last week of October including November 1st. Please plan accordingly. There are a number of members who have not yet fulfilled their volunteer time commitment. Please contact your distribution coordinator directly to coordinate your volunteer time. IF you are not in a position to meet your volunteer obligation there is a ‘Buy-out’ option. This option provides very necessary dollars directly to offset labor expenses. If you want to exercise this option please click here to make an on line payment. Find the PayPal in the left column in the ‘JOIN HERE TODAY’ section, or make a payment at your next distribution.


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!

Week 12 CSA Shares

This Week’s Share:
(Individual Shares Choose 6)

  • White Russian Kale
  • Curly Kale
  • Parsley
  • Garlic Chives
  • Cucumbers
  • Wax Beans
  • Mixed UMF Bitter Greens
  • Shallots OR Loose Onions
  • Purslane
  • EXTRAS: Broccoli, wildflower bouquets, squash, black raspberries, Early Jersey Wakefield Cabbage

    How to store lettuce

    Some CSA members dive right in to their salad greens; some like to eat them bit by bit over the week. If you’re in the latter group and want to make your lettuce last until the next distribution, you have to learn how to store it properly. But rather than give you a long-winded spiel, I’m going to send you to StartCooking.com, which has an excellent picture tutorial on the right way to store greens.

    Here’s to Bitter Greens!

    This is Julie Parker. I’m a new CSA member, picking up at Upper Meadows’ Verona distribution site.

    I’m really looking forward to these first distributions, expecting them to be packed with lots of healthy greens – those veggies we are so often told to eat but often don’t know what to do with!  For years, I avoided these items, thinking they would all end up like the mushy spinach I was served as a kid…no offense Mom!  Luckily, in college, I had the chance to live in a house with some VERY creative vegetarians, and though I am not a strict vegetarian now, they really broadened my horizons with these foods.

    We often worked with Molly Katzen’s original “Moosewood Cookbook”, and I still LOVE her cookbooks.  Her “Still Life with Menu” (1988) includes a recipe for “Pasta with Greens & Feta.” This recipe is more like a guide since it’s designed to let you experiment with mixing and matching various bitter greens, just like the Upper Meadows Farm Kale & Dandelion Greens we’ll be receiving.  My family loves it with Kale!

    If you don’t have Mollie’s cookbooks, you can find it through her web page.  Her web page also includes lots of other vegetarian recipes that won’t put off the meat-eaters in your families.  (Trust me – I live with two devoted carnivores for whom a meal without meat is like a day without sunshine 🙂 !)  You’ll also find lots of other fun resources for new ways to cook with vegetables.