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)

We greet each new day with Anticipation- What will we harvest? What insects will we see? How is the sky? How are the clouds?  Our senses of sight, sounds, taste and smell all come into play.  The gentle whirring of the cicadas, the powerful aroma of a fresh picked pepper, the delicious taste of a sun warmed tomato fresh from the vine- with a little juice running down our chins, the glint of the sun on the still dew touched asparagus ferns- We greet these wonderful things each morning.

As the season rolls along, our minds and pencils are busy making the plans for the fall and winter planting and harvest.  The choice of seed is determined by the maturity date as we squeeze one more round of produce out of the ground.  The fall veggies are planned for a 55-65 day maturity.  Some fall crops have been in the ground for a while- celery takes about 105 days to harvest.  Leeks take 95-120 days.  The early sweet potatoes will be coming out soon ( towards the middle to late August).  The brussel sprouts will be ready right after a good frost.  The leafy greens (spinach, arugula and lettuces) really take off as soon as the overnight temperatures moderate a bit.  They do best in with temperatures in the mid 50 range. 

We hope you are enjoying a bit of a garden at your own house.  It is not too late to start a few things in containers.  Chard and spinach do very well in simple pots and a 5 gallon bucket is a perfect home for a tomato or pepper.  

Please let us know if you have any home garden questions.  Thank you to the folks that have been sharing their recipes and food tips.



Spinach Linguini

by Rivka Meiselman


2 packages spinach linguini from trader Joe’s

Assortment of delicious and colorful veggies from CSA
Olive oil for sauteing
Freshly ground salt and pepper
Freshly squeezed lemon
Cook linguini according to directions
Meanwhile saute onions and fresh veggies in olive oil until tender
Toss veggies and their oil will drained linguini
Ground salt and pepper on top to taste and mix in, squeeze on lemon
May add a drop of teriaki sauce for more punch!

The Best Fresh Tomato Salsa

From- Allrecipes





  • 3 cups chopped tomatoes
  • 1/2 cup chopped green bell pepper
  • 1 cup onion, diced
  • 1/4 cup minced fresh cilantro
  • 2 tablespoons fresh lime juice
  • 4 teaspoons chopped fresh jalapeno pepper (including seeds)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper


  1. Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.

Fresh Southern Peach Cobbler

From Allrecipes


  • 8 fresh peaches – peeled, pitted and sliced into thin wedges
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons cornstarch
  • 1 cup all-purpose flour
  • 1/4 cup white sugar


  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, chilled and cut into small pieces
  • 1/4 cup boiling water
  • 3 tablespoons white sugar
  • 1 teaspoon ground cinnamon


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
  3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
  4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.