Feelin' it.

I think if you talk to any farmer on the east coast about this season, I bet the resounding sentiment would be a very strong wish for the whole thing to be over. Please just let us put this behind us and start again. We’ve received another 3 inches of rain this week. Just while I thought we might be able to get ahead on cover cropping for the fall, weeding our storage crops and do the last of our seedings - the rain came again. Although the cool weather is a nice reprieve from the heat wave, it’s sad to think it may be too late to seed the last successions of greens, the tomatoes will all be split and that we may be battling weeds until the frost hits. All we can do is our best and we thank you so much for your support this season. The farm crew continues to work incredibly hard with a wonderful sense of humor and we shall plug away on our little patch of earth to feed our neighbors the best way we know how. Thank you.

Scenes from the farm: Breezy on the tractor with the zinnias, seconds tomatoes all loaded up to get processed into sauce (Thanks Mom for driving!), sunshine on the Pink Beauties, beautiful clouds over the farm, and wash tubs during harvest time.

The Share:

salad mix

head lettuce

specialty greens

broccoli raab



hakurei turnip


fairytale eggplant

sweet peppers

lunchbox peppers

fingerling potatoes


wax beans

summer squash

cherry tomatoes

slicing tomatoes



Recipe of the Week:

Lemony Roasted Potatoes & Broccoli Rabe

Author: Cookie and Kate Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 minutes Yield: 4 servings Category: Side dish Cuisine: Italian


5 from 8 reviews

This delicious side dish features golden roasted potatoes and tender, roasted broccoli rabe with Parmesan cheese melted into it. This recipe would also make a great breakfast—just serve with eggs! (Fried, poached, scrambled or hard boiled.) Recipe yields 4 side servings.


Roasted broccoli rabe and potatoes

1 ½ pounds Yukon Gold potatoes, scrubbed

3 tablespoons extra-virgin olive oil, divided

¾ pound broccoli rabe (about 1 bunch)

¼ cup grated Parmesan

Pinch red pepper flakes

Salt and freshly ground black pepper


1 tablespoon fresh lemon juice (about ½ lemon, juiced)

1 teaspoon Dijon mustard

1 garlic clove, pressed or minced


Preheat oven to 425 degrees Fahrenheit with racks in the middle of the oven and upper third of the oven. Slice the potatoes into ¾-inch pieces. On a large, rimmed baking sheet, toss the potatoes with 2 tablespoons olive oil and a sprinkle of salt and pepper. Bake for 30 minutes, turning halfway.

Meanwhile, prepare the broccoli rabe by rinsing it and spinning it dry in a salad spinner or patting it dry. Slice off the tough lower ends and any stems that are greater than ¼-inch in diameter and discard those pieces. Roughly chop the remaining broccoli rabe into 2- to 3-inch pieces.

On a separate large baking sheet, combine the broccoli rabe with 1 tablespoon olive oil, the Parmesan, a pinch of red pepper flakes and a sprinkle of salt and pepper. Use your hands to rub the ingredients into the broccoli rabe, so it’s lightly but thoroughly coated in oil. Arrange the broccoli rabe in a single layer. Once the potatoes have only 8 minutes baking time remaining, place the baking sheet on the upper rack in the oven.

While the potatoes and broccoli rabe finish cooking, whisk together the dressing ingredients. Once the timer goes off, the broccoli rabe should be tender and turning crispy in places, and the potatoes should be golden and tender throughout. If not, bake leave one or both pans in the oven a couple more minutes.

Transfer the contents of both pans to a bowl and drizzle the dressing into the bowl. Toss to mix well, then season to taste with salt and pepper. Serve immediately.