• Hepworth Farms

June 30 - Whats in the box

Artisan Lettuce, Sugar Snap Peas, Swiss Chard, Cabbage, Zucchini/Summer Squash, Carrots, Beets, Arugula, Potatoes, Onions, Scallion, Garlic Scapes, HERBS. Local Hudson Valley Farms (IPM/Not organic) CHERRIES and Greenhouse Tomatoes

Greetings from the Hudson Valley. We started picking cabbage and zucchini/summer squash today so, of course, we want to share. We are able to squeeze the flavor of fresh Hudson Valley cherries in here, too.

Sugar Snap Peas The hot weather and peas aren’t fond of each other. The flavor will be sweet but the crunchy juicy shell is not a pretty. We are picking 3 different kinds today. You will probably get our green ones, but you might get some of our prized red or yellow ones. Hint: Do not overcook. Simply, heat the olive oil in a sauté pan over medium-high heat. Add the sugar snap peas, salt and pepper and sauté, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender. Snap peas have a pleasing sweet flavor that also pairs well with Asian seasoning (ginger, soy sauce). I love to eat them raw!

Swiss Chard: This pleasant mild tasting green is tender and in many ways like spinach. It does not take long to cook and the stems are mild, crunchy and sweet. If you make your seasoning first (e.g., saute onion till golden brown, chopped garlic scapes, herb of your choice (cilantro OR with Mexican mint (tastes like French Tarragon) OR French Provençale style tomatoes, garlic, and olive oil,

Cabbage: We love our mini-cabbage. They are the right size for most households. Shredded cabbage adds sweet crunchy texture to salads, makes cole slaw (my Mom prepared either with pineapple/mayo/touch of vinegar ( or miracle whip); in a vinegrette adding green and black olives; an Asian-inspired Sesame Ginger Slaw; or with Tahini). In Jamaica, cabbage is the most popular veggie served with meals: Cut thin and lightly sautéed with seasoning. Cabbage is a very versatile veggie… discover some of the amazingly delicious things a simple head of cabbage can do.

Artisan Lettuce: We grow 28 varieties of lettuce and they have been selected over many years looking for both tasty and colorful varieties. There are a lot of other ingredients to brighten your salad. I find simple dressing seasoned EVO, Lemon and Herb of choice is best.

Zucchini: You know July is here when fresh zucchini becomes available. Baked, roasted, fried, sautéed, seared, steamed, or baked in a bread! This veggie is mild-flavored and can be enjoyed so many ways. I don’t eat zucchini in the winter because we get spoiled here with fresh picked. The summer is long and there are hundreds of recipes for zucchini! This is a veg that we will be sending most weeks. We have 8 different varieties so there will be variations…but it is considered a summer staple. Try it with your morning eggs. It likes paring with garlic, basil, and tomato.

BUNCHED BEETS: A favorite summer dish in our family is lightly sautéed beet greens (touch of vinegar) with cottage cheese and cubed beet roots. You can sub with burrata cheese and thinly slice the cooked beets around the bottom of the plate, add the sautéed beets greens and burrata on top. Beet greens will add nice flavor to your salad. Prep and cook time for beet greens is similar to chard – so your seasoning will be the trick. If you make smoothie’s or juice, raw beets and carrots are a lovely combo.

BUNCHED CARROTS: Fresh sweet carrots, are lovely raw (in your slaw, in your salad, or a fresh on-the-go-snack). I also use them as “seasoning” like I do sweet peppers (chop them finely and they add color and sweetness to many dishes). The tops of carrots can be eaten raw in salads, although their taste can be a little bitter. Consider softening the greens by blanching them; sautéing them with olive oil, garlic, and some of your other favorite greens; or cooking them into a soup or stock. The best though, is carrot-top PESTO.

HUDSON VALLEY GROWN (IPM / not organic) : We are excited to share with you from our farming friends a taste of the first of the season Hudson Valley CHERRIES. They have a more complex flavor than California cherries, with both sweet and tart and always delicious. We are providing tomatoes from Chris’s Greenhouse, a young farmer who Amy works with, until our tomatoes come in!

Seasonings: For those who have been getting our farm share, you know we are big on including seasoning. In addition to the onions, we have Garlic Scapes the curly thin green thing will last long in the fridge. Use it as you would garlic. It is a seasonal treat. SCALLION is a staple seasoning in my house – I keep my kitchen scissors near as I add scallions to many dishes. In Jamaica it is paired always with thyme. Mexican mint marigold has a sweet, anise flavor. It can be substituted for French Tarragon. A pasta dish with swiss chard sautéed with scallion, garlic scape, and tarragon tossed with pasta. Add the fresh leaves to chicken and fish dishes, soups and summer salads. You should have 2 types of Basil (Note: Basil does not like cold temp, cut stem bottle and put in water until you are ready to use). Traditional/Italian Basil will make a delicious pesto (throw the leaves in your food processor with garlic, EVO, pine nuts/stripped roasted almond (my twist!), salt and pepper, and voila: pesto!. Basil loves EVO, garlic and will provide a soft flavoring to your greens, salad, and cabbage dishes. The THAI Basil stands up to cooking a little better than sweet basil, making it a good choice for soups, stir-fries, and curries. It can also be eaten raw sprinkled over salads or cold noodles dishes, and used interchangeably with sweet basils in most recipes. It’s unique flavor pairs with Chicken and coconut and from there…who know where it will take you. Cilantro is a story of infinite possibilities. Each night you can create a separate seasoning to enhance your dishes. We think herbs are essential to tasty creative cooking and we hope you have fun with them.

Sometimes we will have to make last minute substitutions so the list may not be 100% correct – but close. Please visit our website at and/or our Facebook page. We look forward to growing for you and thank you for supporting local Hudson Valley farms!