Newsletters 2026

In the share this week:

1 head red cabbage

1 bunch long red onions

2 cucumbers

2 zucchini or summer squash

1 bunch dill

1 head lettuce (butterhead or summer crisp)

1 head little gem lettuce (both varieties pictured below)

1 fennel

Thoughts from Farmer Anna:

This is truly the best weather I think we've ever had for a stretch in June. I haven't had to irrigate the fields at all for 2 or 3 weeks. The rain is coming mostly overnight, so we aren't slogging around in it during the day. And it seems to be just about the right amount of rain too. The crops are looking fantastic. The last spring planting of beets has huge leaves right now and looks just super healthy. Squashes and cucumbers are all coming on - even the winter squash is already blooming and starting to set fruit. There are so many tomatoes loaded on our heritage varieties, and they are really sizing up, so that I'm hoping in another couple of weeks they'll be ripening up.

All to say, that this season is shaping up quite well and I'm feeling pretty content about that. There are no guarantees in farming, so you never know what the next 6-8 weeks will bring, but a good healthy start counts for a lot when it comes to crop growth and ultimate yield.

I'm loving on the crops we have in the share for you this week. The first cucumbers! And timed up perfectly with fresh dill! Summer squash is really coming on, so we're happy to be sharing that with you as well. The fennel bulbs are sizing up nicely and are in peak condition this week. Fennel will pair well with either cucumber or zucchini, so I wanted to give you a couple of recipe ideas for using this unusual (and often unloved veggie). The addition of fresh herbs really make these dishes too!

https://www.feastingathome.com/shaved-fennel-dill-and-cucumber-salad/

www.kitchen511.com

I think I'm a closet vegetarian. While many in my family dream of skirt steak, short ribs and lamb chops for dinner, it's vegetable-based meals that make my mouth water most. Plus, they're so much easier to throw together when I've got zero plans for dinner, as was the case on Tuesday. Afte

The onions are another crop that is really popping over the last couple of weeks. We are heavy into harvesting fresh bunches of long red onions and sweet onions, we've harvested overwintered yellow and red onions for drying, and our spring planted storage onions are starting to size up well. The red long onions are an italian variety and can be used in any recipe that calls for onions. They tend to be a little stronger than your typical yellow onion, so adjust amounts accordingly. A lot of people find them easy to chop and prepare, so that's a nice bonus (just slice in half lengthwise, then chop crosswise in little half moons). With all the fresh onions, you can chop and use the entire thing greens and all.

Summer lettuce varieties are getting ready to harvest, so the later shares this week will be getting a head of summer crisp lettuce. Tues/Wed shares are getting the last of our beautiful red butterhead lettuce. The summer lettuces we'll have available from now until October, are a frilly summer crisp, lovely and bulky red leaf, and a summer romaine that's a bit of a cross between traditional Romaine and summer crisp and holds up better in summer heat.

All right, that's all for now. Time to get back to the fields and soak up this beautiful weather while it lasts!