Tomato, Tamahto, Shiso! Week 7

Week 7

August 13, 2019

*depending on drop-off site


Nabechan scallions

Green bell peppers

Red & green shiso

*Eggplant OR Yard long beans

*Red Celebrity tomatoes OR Kakao tomatoes OR Green Zebra tomatoes

*Watermelon OR Melon

Optional freebies: imperfect bok choy & bittermelon




peach tomato saladThis peach & tomato salad looks gorgeous!  Adding summer fruit alongside tomatoes is tasty.  Try it with melon, too, and add some chopped herbs for a nice touch of earthiness and brightness.  Use your favorite vinaigrette.  This could be great if you still have cherry tomatoes from last week and are looking for more ideas for how to use it.


Health-benefits-of-bitter-melon-Organic-Gurlz-Gardens-of-Fort-Wayne-IndianaVisit some of our past blog posts, like one from August 2017,
for more recipe ideas for bitter melon!  Below I’m copying what I (Judy)
wrote two years ago about this nutritious gourd.

” Don’t be discouraged or scared off by this green, bumpy gourd.  It is also called bitter melon, bitter gourd, bitter squash, karela, or balsam pear.  As its name claims, it is, indeed, bitter.  But the bitter taste, according to many cultures, holds quite a few medicinal and nutritional properties (i.e. being good for blood circulation and lowering blood pressure–but consult with a doctor if trying to treat these issues); according to some (and, “it is rich in iron, contains twice the beta-carotene of broccoli, twice the calcium of spinach, and twice the potassium of banana.”  Try it raw in juice form (a customer at the Newton Farmer’s Market claimed that’s the only way she’s consumed it!), or cook it in soups, stir-frys, or pickle it.


Vietnamese-style Sautéed Bitter Melon with Pork Belly & Egg
img_4914(courtesy of Tasty Desu’s Blog)
I’d recommend adding a little seasoning to this dish to add some
oomph–i.e. a teaspoon or so of fish sauce and [dash of] sugar.  “

Southeast Asian-style Stuffed Bitter Melon Soup
1-bitter-melon-soup-canh-kho-qua(courtesy of
” This recipe from leans towards Vietnamese cuisine, but is very similar to one my Cambodian Chinese mom makes.  You could probably find similar pork-stuffed bitter melon soup recipes across some Southeast Asian cuisines.  In these soups, it certainly tastes better the next day (some of the bitterness calms down and flavors are enhanced)!  Do some tasty experimenting, and see which soup recipes you like best!  “


shiso cuke picklesPickle your summer flavors with Quick Cucumber & Shiso Pickles!
This one by Teri on
Try experimenting with different types of vinegars to slightly change up the flavor.


Shiso-Garlic-Soy-SauceFlavor your condiments with this Shiso Garlic Soy Sauce by Just One Cookbook.
Mmm…brighten up your dish with a little *oomph* to your soy sauce!  Even something as simple as an easy meal of rice, soft or hard boiled egg, sausage, and grilled veggies.  Then use this flavored soy sauce to dress everything.


watermelon-shiso-salad-200-3Watermelon Salad with cucumbers, shiso, and scallions by Feasting at Home.  It sounds light, refreshing, and hydrating–great for summer.



Here’s a twist on pesto with Shiso Pesto by Summer Tomato.
Try substituting with a tablespoon of sesame oil (a little goes a long way; use this instead of a harder to find rice bran oil) and the rest with whatever neutral oil you have on hand; it’ll add that special sesame, nuttiness.  Try adding a dash of rice wine vinegar, or mirin.  I’ll definitely be trying out this recipe!


Impromptu potato salad 2Try this Impromptu Potato Salad recipe by Viet World Kitchen’s Andrea Nguyen.  It is her whatever-you-have-on-hand twist to her own recipe for a Vietnamese-ish salade Russe, or Russian-French potato salad (ah, colonialism), which originally called for beets along with potatoes.  She had made this recipe before using shiso as one of the herbs (do you spot it in the top left corner?), and a dash of fish sauce salt (try using a dash of fish sauce) for more umami.


bacon shiso fried riceBacon & Shiso Fried Rice by Humble Bean at
Throw in more shiso, as you like, to add an herby goodness to the fried rice.  Omit bacon if you don’t prefer it, but increase the amount of oil.



CSA Customer Creations

IMG_20190810_150113_302Our imperfectly shaped produce: a heart-shaped tomato on display.  You normally won’t find these irregular shapes in grocery markets because distributors don’t buy them.  They are deemed “imperfect” or “ugly” since consumers likely don’t purchase them when stocked next to more traditionally shaped ones.  That’s why CSA shares, roadside stands, or farmer’s markets are good for these perfectly imperfect, and tasty produce.


Left: a photo from a customer of our roadside stand last week
Right: one of our flower bouquets beautifully displayed at the Westport, MA
Farmer’s Market last weekend.


PrYSM csa boxThis is a screenshot of Providence Youth Student Movement’s, or PrYSM’s, CSA share box (they are our Providence, RI drop-off site host!).  I recommend following them on Instagram if you’d like to see their weekly CSA box unveiling video, posted on their stories.  It’s a fun walk through of their produce (*though CSA produce can vary depending on drop-off sites, so your produce box may be slightly differently.)


Evy jalapenosHere’s a photo of Evy enjoying last week’s jalapeños raw and dipped in soybean paste!


Jen Steinfield cherry tomsJenn’s appreciation of our compostable bag of ombre cherry tomatoes!


bittermelon omeletteJudy’s MGF bittermelon scallion omelette (I sauté bittermelon first).
Note:  If sautéing, I salt the bittermelon slices in advance and drain off some of the
bitter liquid.  To do that, very lightly sprinkle some salt to cover your sliced/diced bittermelon, let sit for 5-10 minutes.  Rinse off in water and squeeze off excess.
Repeat.  Now ready to cook.


Susana tomato tartSusana’s tomato tart with our cherry tomatoes.  Yum!


Keep posting and sharing with us your creations and ways of eating with our bounty!  Keep enjoying and tasting summer in every bite.


Carrots, Shallots, Husk Cherries – Week 6

Week 6

August 6, 2019


A heavy bag of cherry toms

A bunch of carrots

Shallots bunched fresh with green tops

Husk Cherries

Genovese/ Opal basil mix

Melons or green beans or MGF Salad mix with wild purslane

(free item – jalapenos)




Garlic Roasted Cherry Tomatoes from The Comfort of Cooking

I, Kohei, have made this several years back – and it was awesome.    Follow this recipe for the perfect topping on fresh pasta, or cook it down even more for a bruschetta or pizza topping.   Also, I suggest using WHOLE garlic cloves.  


20190805_203315Judy’s Tomato Salad with all MGF: colorful cherry & grape tomato mix, shiso leaf, opal & genovese basil.

Throw in some cheese like fresh mozzarella or paneer, and flavor with your favorite dressing (or the traditional extra virgin olive oil, balsamic vinegar, salt).  Add some crunch by using nuts or seeds.  Make it more substantial by adding protein like fish, chicken, egg, or tofu, OR turn it into a pasta salad by adding bow tie pasta.


20190731_032859The Best Way to Store Fresh Herbs from Serious Eats
(photo by Providence Youth Student Movement, aka PrYSM,
staff of opal basil in their CSA boxes)

Figured it is always good to put something up about how to store and keep your herbs fresh, serving as a reminder (though, the link refers to store bought herbs so the idea that it has been sitting on a shelf for a while doesn’t apply to any of our MGF grown, farm fresh goods. Farmer Kohei harvests the day before you pick up your CSA boxes.).  I (Judy) use a few different methods for storing when I get my produce, depending on how much time and effort I have and how lazy I may be at the moment.  I usually take everything out of the CSA box and bag everything in my saved, plastic shopping/produce bags and, sometimes but rarely, in a paper bag.  Then everything goes into the fridge as is, usually in the crisper drawers, and wherever there is space.  Days later, I sometimes go back and wrap some items like lettuce or hardy herbs with a barely moist paper towel.  Sometimes, I’ll throw in a dry paper towel in with salad mix.

When I want to prep some of the items to make it easy for using and cooking later, I will take some of an item like lettuce, peel a handful of leaves off, wash it, dry it, and wrap it separately or throw into a zip top bag with a paper towel for use in salad, sandwiches, wraps, etc.  Always a good idea to check on your produce every once in a while if you haven’t used it yet, to air it out or change out the paper towel, if need be.

If needing to make something last because you haven’t gotten to it, it’s good to trim slimy or wilted pieces so it doesn’t make the rest of the bunch spoil as quickly.  But wilted, yellowed, or bruised parts of your veggies are STILL good to use (so long as it isn’t slimy or molded).  It may not be very pretty as it once was, but it still can manage to be tasty cooked into your foods (like soups, stir frys, sauces, flavored butter, infused oils, or blended into power smoothies…).  I like saving the peels of some of my MGF goods, like the cucumber from a couple weeks ago, and throwing it into the freezer to add later into my power smoothies filled with veggies & fruit.  And adding a few leaves of herbs like cilantro add a earthy but balanced brightness to smoothies.  I’ve gotten some inspiration from The Blender Girl for making my own versions.  Get some ideas and create some for yourself!

Remember, using your produce as much as you can is the best possible use of the gorgeous produce Farmer Kohei grows, and the time he and mother Earth contribute to it.  Share with us, your creations and creative uses of your CSA!

CSA Customer Creations

Two of our customers made yummy opal basil pesto!
(photos and food by Susana and Evy, respectively)


Left: Nam Prik Ong (Lao Spicy Ground Pork) using MGF tomatoes, cilantro, scallion (and you can use this week’s fresh shallots along with its green tops in this, too).
Right: Chicken Laab/Larb, Ground Chicken Salad, using MGF cilantro, red basil (aka “Thai basil”), lettuce, and use our bird’s eye chili for a spicy kick!
(photo and food by Kevin)


IMG_9293Kohlrabi “Papaya” Salad with MGF kohlrabi
(photo and food by Kevin)


The Flower Share Has Begun!

20190731_033616Flowers for Justice share appreciation! Thanks to Susana for sharing
the photo.


Puma did NOT want to help advertise our flowers!


Special Thanks to our work-sharer Kata,
who has an uncanny knack for floral arrangement!

Our Farm Stand

20190727_152707.jpgFirst time setting up a roadside farm stand, right in front of the farm!


IMG-20190727-WA0018We are generating between $40 – 130 a day, at least twice a week. Yay!


Week 4 – Shishito Peppers & Patty Pans

Busy with the weeds!    Extra thanks to PrYSM who came out as a force in the heat to tackle some serious weeding!

Everyone seems to know about Japanese Shishito peppers except for me and my dad!    Well, they are cool in that you can eat them whole, and they give off just a tiny bit of heat that even those who never eat hot peppers should give this a try!   Actually, only 1 in 10 are a tiny bit hot, the rest really have no heat at all.  This has led to a craze of Shishito roulette, but if you happen to get that 1 hot pepper, it’s so mild that the point of a roulette game doesn’t make that much sense!   So, is this an exquisite delicacy here to stay or just a well marketed trend?  You decide!



Shishito Peppers

Patty Pan squash


(we will be cycling in tomatoes practically every week

until you have received all 8 varieties)


Opal Basil




Blistered Shishito Peppers Korean-Style from Umami & Us


Grilled Shishito Peppers from Japanese Cooking 101


Shishito Peppers w/ Bacon from Cast Iron Keto


Overstuffed Pattypan Squash from The Food Network

veggies 006.JPG

Pattypan Squash Fritters from

Watermelon-Gazpacho-2-760x556Watermelon Tomato Gazpacho by Once Upon a Chef with Jenn Segal
Feel free to edit some of the ingredients a bit to your liking and what you have available: i.e. sub the bell peppers with about equivalent amount of zucchini/summer squash/patty pan, add more cucumbers, leave chili if you don’t want heat, sub ginger with a stalk of scallion, sub basil with equivalent amount of whatever combo of herbs you have. Optional, top with a drizzle of extra virgin olive oil.

Easy Tomato Gazpacho
Easy Tomato Gazpacho from The Kitchn
This recipe sticks to the more traditional style of other gazpacho recipes you might find. But, again, feel free to edit the ingredients a bit: i.e. sub out some or all of the bread for zucchini/summer squash/patty pan, sub the shallot/garlic for scallions. At the end of the post, there are great ideas for extra or substituted ingredients!

Zucchini Pizza
Grilled Zucchini Pizza by Leigh Belanger (recipe posted on Boston Globe)
This would be great for using your zucchini, summer squash, or patty pan.  You can throw on whatever herb you have, and even top it with scallions instead of the called for chives.  You certainly don’t need to grill your pizza, preheat your oven up to 400ºF and pre-cook your dough until lightly golden and crispy, and follow recipe.


What our CSA Members Were Up To Last Week!


I Woke Up Like This, by Keith



CSA cheesy zucchini
Cheesy Zucchini Slices by Judy Khy

chilled zucchini soup & gherkin pickles
Chilled Zucchini Soup & Gherkin Cucumber Pickles by Martha

Rainbow Chard “maki” wraps with roasted seaweed, rice, cured sausage, egg, & MGF (chard leaves, cilantro, cucumbers, zucchini) by Judy

Cherry Tomato, Corn, Feta Salad by Dimple Rana & Judy Khy

CSA tom, cuke, cilantro, scallion salad
Cucumber, Cherry Tomato, Herb Salad by August

CSA soondobu jigae stew
CSA Korean Soondobu Jigae (stew) by Phi

CSA roasted veg
Roasted Veggies by Evy

CSA kohlrabi papaya salad
Kohlrabi Papaya Salad by Kevin



An abundant harvest + wild purslane for Week 3!

CSA Menu

Cilantro & scallions

Yellow & green summer squash

Genovese basil

Rainbow swiss chard



(Free item – wild purslane)

(Optional item – giant zucchini’s)


Whether reading the RACIST onslaught captured in our top headlines terrifies you or you are out there resisting on the front-line, or whether you and your loved ones are directly at-risk of state violence, I’m hoping that there is at least one part of your day where you just focus on what sustains you!!

This week things are in abundance, and I do not have any other outlets and I’d rather they not go to waste.   So this week it’s seven items, a free item, and optional giant zucchinni’s which will be available first come first serve at your pick up location.   Perfect for making zucchini bread or zucchini noodles (zoodles!)

I hope you enjoy!  And keep the pictures coming!



Severe farmer’s tan and help from Sarath and friends during this hot and humid week!




Quick Pickled Squash from A Farm Girls Dabble


Cilantro Basil Pesto Pasta from Vegan Family Recipes


Fresh Mozzarella with Swiss Chard, pine nuts, and pickled chard stems from Not Eating Out in NYC



How to make Zoodles – 5 methods from Downshiftolodgy

I made Zaru Soba – cold soba noodles that are a must during the hot humid days in Tokyo – and it worked perfectly, the zucchini noodles adding a tender hydrating crunch!



Gluten-free zucchini almond cake.  I made this for Martha Yager (Happy Birthday Martha!) , and I have to admit, the other Martha (Ms. Stewart) hit this one on the nail!  It was delicious.   Here’s the recipe!


free item of the week

One of the best sources of omega 3 fatty acids, anywhere – called Verdolaga in Spanish, P’thee Thma in Khmer, mǎ chǐ xiàn in Mandarin.  

Wild Purslane, P’thee Thma, Stir Fry

Recipe by Bunyath and Sophy
1. Purslane (“P’thee Thma” in Khmer)
2. Vegetable oil
3. Garlic
4. Chicken bouillon (2 cubes)
5. Sugar
6. Optional protein – chicken, pork, or tofu
7. black pepper
8. Rice
0. Make sure your (jasmine) rice is cooking in your rice cooker or stovetop
1. Cut purslane into 1.5 – 2 inch pieces and wash thoroughly
2. Mince 3 gloves of garlic or onion
3. Over medium high heat, brown garlic and chicken boullion in 2 to 3 tablespoons of oil until light brown
4. Add 1 teaspoon to 1 tablespoon of sugar
5. Add chicken, pork or tofu and cook until browned (cut pork or chicken into thin slices that will cook fast)
6. Add purslane, keep folding purslane and stirring until soft (about 3 minutes)
7. Add black pepper to taste
8. Serve over rice and enjoy!

My image

Purslane Pesto from Lost Recipes Found


Three Mexican Recipes with Purslane from Mexican Food Memories


Cold Tossed Purslane Sichuan Style from Madame Huang’s Kitchen


Chilled Zuchinni Soup with Purslane from Flavor’s of the Sun

Week 1 & 2 – What The Kholrabi!?!

Week 1 & 2 ~ What the Kholrabi?

July 8, 2019

Week 1

Komatsuna greens


Bell Peppers

Tropicana lettuce



Week 2


More on this below!

Purplette bunching onions

Use as you would scallions


Chioggia beets

They’re even sweeter than red beets!  Try eating them raw over a salad by shaving off thin slices using a mandoline or vegetable peeler.

Lemon basil

It pairs well with meats, and transforms any pitcher of water into a refreshing elixir

Red butterhead lettuce

A few early Jalapenos



Don’t lie.  You’re all asking the same thing: “What am I supposed to do with that?”    So, to answer your question, here it is… The Top 10 Things To Do With Kholrabi

One.  Invite it to the table – mi casa es casa de Kholrabi!


Two.  Style its hair!


Three.  Discuss Brexit over tea!


Four.  Pretend you have a pet alien!



Five.  Use it to relieve stress!



Six.  Practice your kissing!


Seven.  Role play reflective communication!



Eight.  Recognize what it might look like without its leaves!!



Nine.  Recognize that if you tried to out-run it, you wouldn’t make it!



Ten.   And finally, EAT that Kholrabi!  And if you do decide to eat that Kholrabi, then please do share with us your creations!   Here are a few ideas for how to enjoy it!


Kholrabi Recipe Ideas


Roasted Kholrabi from Cooking on the Weekends




Kholrabi slaw with cilantro, jalapeno, and lime from Feasting at Home




Spicy Crunchy Kholrabi Noodles from Love and Lemons



Stuff the damn thing, with cheese!   from Food52




Do a quick pickle, this one from Viet World Kitchen




Stir fry it, with bacon and scallions by Bon Appetite



Thanks for reading!

Here are some creations by CSA members this past week!


Roasted Hakurei w/ greens, by Keith Catone




Scallions grilled whole to perfection, by Kata Lorenzo




Lobster innards fried rice with scallions and zucchini, by Judy Khy