Shares This Week

(CSA members will receive 6-8 items from the following list)


Sweet Corn


Sweet Purple Bell Pepper

Sweet Green Bell Pepper

Sweet Yellow Banana Pepper

Purple, Yellow or Green Beans

Green Zucchini Squash

Yellow Squash

Patty Pan Squash



Sweet White or Red Candy Onions

Fresh Cut Herbs

Calvert Farms only uses non GMO Seeds.  Sweet Yellow Banana Peppers are named for their shape and not the flavor.  Purple, Yellow and Green Beans are cooked the same way.  Radicchio is a small red and white ball- it is considered a bitter green.



The Farmers Fork ( by Farmer Pam)

How we eat.  Food is a point of conversation every day at Calvert Farm.  The diversity of our customers lends a n interesting input to how we think about our food preparation habits.  Many people are challenged to incorporate more fruits and veggies into their daily menu.  So many have become accustomed to huge portions of sides composed of one type of vegetable, the mounding heap of whipped potatoes, the mountain of mac and cheese.  The summer weather tends to drive us from the kitchen as we try new dishes that don’t require a lot of cook time.  Wraps are a good way to gather a variety of veggies into one simple meal.  A collection of freshly grated veggies- mixed with a scant amount of oil, mayo veggie puree or vinegar, some herbs or seasonings are spread on a wrap of your choice can make a satisfying, fiber filled, low calorie meal.  The veggie combo could also be sauteed and mixed with a shredded protein source such as chicken or tofu.  Either variety can meet the expectations of those wanting a plant based, a lower carb, lower cholesterol or lower meat diet.  By adjusting the variety to meet your needs you can increase your veggie consumption and enjoy a more well rounded diet.  You can serve this with or without the wrap.  

We like to puree a couple of fruits together and freeze for an easy cool treat.  I like peach and berry together.  Cantaloupe mixed with Greek yogurt and mint is a great combination.  Peaches on the grill, peach made into syrup and blended with a quality dark tea for a refreshing drink.  

Here is a simple recipe for peach tea- Make a tea using your favorite tea.  I like Earl Gray but an English Breakfast tea works well to brew up to 4-5 bags.  Set aside.  In a a pot- roughly chop  5-6 peaches, remove pit, cover with water. bring to a boil. Simmer about 20 minutes. Strain, reserving the liquid.  Add liquid to brewed tea.  Sweetened as desired. Cool. Add ice if you like and sprig of mint for good measure.




Roasted Carrots With Parsley and Thyme-  New York Times


  • 2 pounds carrots, peeled quartered or cut into sixths lengthwise depending on the size, then into 2-inch lengths

  • 3 tablespoons extra virgin olive oil

  •  Salt

  •  freshly ground pepper

  • 1 teaspoon fresh thyme leaves, chopped

  • ½ teaspoon oregano

  • 3 tablespoons finely chopped flat-leaf parsley


  1. Preheat the oven to 400 degrees. Oil a sheet pan or a baking dish large enough to fit all of the carrots in a single layer. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.

  2. Spread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for 30 minutes. Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 10 to 15 more minutes until tender. Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.



Makes 8 servings

Time 15 minutes


    • 1/2 cup (1 stick) unsalted butter, room temperature
    • 2 tablespoons finely chopped fresh tender herbs (such as cilantro, chives, and/or flat-leaf parsley)
    • 1 1/2 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • Cayenne pepper
    • 8 ears corn, shucked
    • 1 tablespoon vegetable oil


    1. Prepare grill for medium-high heat. Mix butter, herbs, salt, pepper, and a pinch of cayenne pepper in a small bowl. Set herb butter aside.
    2. Brush corn with oil and grill, turning often, until it is tender and charred in spots, 5-8 minutes.
    3. Transfer corn to a large platter or bowl and spread with reserved herb butter, dividing evenly.
    4. DO AHEAD: Herb butter can be made 1 day ahead. Cover and chill. Bring to room temperature before spreading over grilled ears of corn.