news from the farm…

hello friends!

these last couple of nights have been the first nearly-chilly ones here in Hadley, and there is just the faintest scent of that cooling on the morning breeze. those first breaths of cool always come as a relief, knowing that while we still get to harvest the good fruits of our hard work, there is an end in sight and the promise of a long winter rest. but don’t worry, summer lovers, as we are still in our peak season with tons of high summer produce in your shares.

on another note:
we love your dogs! however, in order to maintain food safety laws, please do not bring your dogs to the farm. in addition to adhering to food safety protocols, the work on the farm is fast-paced and there is frequent coming and going in trucks, tractors, and other large vehicles near the share barn. for the safety of your sweet canine companions and the farm’s need to adhere to the law, we ask that you please leave them at home when you come to the farm. thank you for your understanding.

i hope you enjoy this week of hot days and cooling nights, and all the beautiful farm offerings!

your farmer,

in the share this week:

  • in the share room:
    • cantaloupe
    • mix & match: squash, beets, zucchini, cucumbers, carrots, hot peppers, sweet peppers, eggplant
    • braising greens (kale, chard)
    • tomatoes
  • pick your own:
    • herbs
    • unlimited flowers
    • unlimited green beans
    • cherry tomatoes/tomatillos/ground cherries


tips for using this week’s veggies!

italia peppers (carmen and escamillo, the long, red/yellow, thinner walled ones) are sweet sweet sweet and oh so special. they are delicious eaten raw, sautéed, fried or roasted (peel away the blistered skin, settle them in a jar, and pour olive oil over to cover them for a delicious treat that will keep in your fridge for over a week!).

cubanelle peppers (long, light green) are frying peppers and really shine when they’re flash cooked nice and hot in a skillet. neither the cubanelle or the italia peppers have any heat to them.

recipes by mira


quick and easy, fajitas are always a dinner win. they’re delicious anytime, but when we’re swimming in fresh gorgeous peppers, they are the best. serve them with hot tortillas and a spread of your favorite toppings, and everyone will be pleased: sour cream or yogurt, cilantro, hot sauce, guacamole, lettuce, chopped tomatoes, fresh slaw, lime wedges, pickled jalapeño…you like it, you use it. you can make fajitas with chicken, beef, tofu, tempeh, or just the vegetables served with black beans for some heft. this amount serves two people generously; increase the ingredients to feed a crowd.

*wash and core 4 sweet peppers, then slice them into 1/2″ strips

*peel and slice 1 large or 2 medium onions into thin crescents

*peel and smash 2 large cloves of garlic

*optional: halve and remove the seeds from 1 small jalapeño pepper, then slice it into very thin crescents (use more or less according to your heat preference and the strength of your pepper)

*if you’re using meat, 1 large chicken breast or a small piece of steak should be a good amount. slice it into thin strips (this allows it to cook rapidly).

*if you’re using tempeh, slice it into 1/2″ strips and marinate it in lime juice, orange juice, salt, and ground cumin for about an hour before you cook it.

*prepare your favorite toppings

*heat a large, thick-bottomed skillet over medium-high heat, adding a generous 2 glugs of high heat cooking oil (safflower, canola, grapeseed or other vegetable oil)

*when the skillet is hot and the oil sizzles when you flick a drop of water into it, toss the onions, peppers, garlic and jalapeño into it

*season immediately with 2-3 teaspoons of coarse kosher salt (or about half as much if you’re using fine salt), 1 tablespoon of ground cumin

*after just a couple of minutes, toss in the meat or tempeh if using, and re-season with a pinch of salt, making sure the skillet is still sizzling and adjusting the heat as necessary. stir often

*the meat will be cooked through and the onions and peppers softened and charred in places within 5-10 minutes

serve sizzling hot with warm tortillas, black beans if you like, and whatever toppings make you glad. yum!