CSA 2026 SPRING WEEK 6

From Our Farm

Basil, Sweet Italian

Collards

Lettuce, Green Romaine

Onion, Sweet (Cured)

Potato, Purple

Squash, Mixed Varieties (medium to large)

Stone Fruit

From Our Partners

Tomatoes, Heirloom or Cherry – Urban Vegetable Project or Little Pond Farm

Try out these great recipes we found around the web that feature items from your share:

Stone Fruit Salad with Tomato and Burrata

Ingredients:

• 1 lb ripe stone fruits, peaches, pears, plums, nectarines, cherries
• 1 lb ripe tomatoes
• ½ c loosely packed basil leaves
• ½ teaspoon maldon sea salt
• ½ teaspoon cracked black pepper
• 8 oz fresh burrata cheese
• 2 tablespoon extra virgin olive oil, divided

Instructions:

1. Halve the stone fruits and remove the pits. Dice into 1″ pieces and place into a salad bowl.
2. Halve and/or dice the tomatoes into 1″ pieces and toss into the bowl with the diced stone fruit.
3. Top the stone fruits with the fresh basil leaves, salt, and a pepper. Toss.
4. Divide the salad between four plates. Nestle a piece of burrata cheese into each salad. Drizzle each salad with half a tablespoon of extra virgin olive oil and serve immediately.

Recipe adapted from: https://oursaltykitchen.com/stone-fruit-salad/