Posted by on July 14, 2020

Thanks so much to everyone who made the first week of CSA so easy for the farmers! Your messages of appreciation and excitement were such a joy to share out to them, as were your inquiries into the crops you received. 

As we usually do, we thought it might be helpful to share some information about how to best store your CSA share each week. Here are a few tips for you- and if you’re ever unsure about what to do with an item, give us a call or send us an email!

  • Herbs are best stored with their stems in jars of water. Mint, basil, and lemon balm last longest when kept out of the fridge. Cilantro, parsley, and sage all do well in the fridge.
  • Tomatoes should also be kept outside of the fridge.
  • If you receive greens that are wet, transfer them into a dry container or bag with a paper towel in it, to absorb extra water
  • Bunches of greens, like chard, kale, and collards, do well when kept in a plastic bag. To make them easier to use, I sometimes pre-chop them right when I get them home, so I can easily toss a handful into whatever I’m cooking without any thought! 

Here are a couple recipes to try out this week- enjoy! 🙂

Baked Parmesan Squash Rounds


  • 2 medium-sized yellow summer squash or zucchini
  • Garlic salt & freshly ground black pepper
  • 1/2 cup freshly grated Parmesan cheese


  • Place an oven rack in the center position of the oven. Preheat the oven to 425°F. Line a baking sheet with foil (lightly misted with nonstick cooking spray) OR parchment paper.
  • Wash and dry the squash, and then cut each one into 1/4-inch thick slices. Arrange the squash rounds on the prepared pan, with little to no space between them. Lightly sprinkle the squash with garlic salt and freshly ground black pepper. Use a small spoon to spread a thin layer of Parmesan cheese on each slice of squash.
  • Bake for 15 to 20 minutes, or until the Parmesan melts and turns a light golden brown. (Watch these closely the first time you make them and pull them out of the oven early if the Parmesan is golden before 15 minutes. Alternatively, you may broil them for a minute or two at the end of the cooking time to speed up the browning.) Serve immediately.

Recipe from

And while we’re on the theme of baking…have you ever tried roasting radishes? Here’s a simple recipe to try- I know that the first time I roasted radishes, I was shocked at how flavorful (and so much less bitter) they were. Give it a try! And for a few more radish recipes, check out this article from

Easy Roasted Radishes


  • 2 small bunches radishes (about 16 to 18 small radishes)
  • 1 tablespoon olive oil
  • 1 garlic clove
  • 1/4 teaspoon kosher salt
  • Fresh ground pepper
  • 1 teaspoon fresh lemon juice (optional)
  • Preheat the oven to 450 degrees.
  • Wash the radishes and trim off the greens, saving a few leaves for a garnish.
  • Cut the radishes lengthwise. Toss them in a bowl with the olive oil, finely grated garlic clove, kosher salt and pepper.
  • Line a baking sheet with parchment paper. Place the radishes on top cut-side down and roast for 16 to 20 minutes until the largest radish is tender when pierced with a fork at the thickest point (exact time depends on the size of the radishes).
  • If desired, toss with lemon juice. Very finely chop about 1 radish leaf into a garnish, and sprinkle over the top. Serve warm.

Recipe from

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