Hey y’all,

Not to sound like a broken record, but the rain seems to keep on coming. The river has now jumped its banks and we’ve got a small lake forming in the middle of the farm. But the next couple of days look like we might be in the clear, or at least not under another mega storm.

That said, we’ve still been very productive despite the rain. Nearly all of the potatoes are out of the ground now, and the yields have been great! Most of the garlic and shallots are out as well, and are curing in all corners of the farm. We’ve harvested our first tomatoes, and I’m starting to see peppers on the plants.

As we look forward to the coming week and weeks, lets hope we’ve seen the worst of the rain and the sun comes back out. In this week’s share we’ve got more potatoes, onions, beets, green beans, cucumbers, and more.

Thanks again for supporting us and lets wish for some dry weather.




Vegetarian Pesto Lasagna

This is a favorite recipe of mine. While in Florence, Italy, Steve and I took a cooking class and this is the recipe that we learned. You can use the green beans, potatoes, and basil from your CSA share this week to make this lasagna! Enjoy!  ~Alex Connet


Start with making the pesto. In a blender add in the basil, pine nuts, and 3/4 cup of olive oil. Blend for about 30 seconds and then add in the cream and 1/2 cup of shredded parmigiano reggiano. Blend until you have a smooth mixture.

Next, prepare the potatoes by thinly slicing them and then boil them for about 6-8 minutes. 

Boil the green beans for about 8minutes. Then place in cool water.

Follow specific directions on box for preparing the lasagna noodles.

Drizzle oilve oil on the bottom of the lasagna tray and then add the first layer of potatoes, green beans, and pesto. Sprinkle a layer of stacchino cheese on top and then cover with lasagna noodles. Repeat this process until you reach the top of the tray. The lasagna noodles should be the last layer.

Cover with tin foil and bake for 45 minutes at   350 °


green beans (1 lb)

potatoes (2-3 large ones)

olive oil

pine nuts (25 g)

parmigiano reggiano

stracchino cheese or another soft cheese

fresh cream (1 cup)

basil (about 20 leaves)

lasagna noodles