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Farmshare CSA Week 3 7/7

Week of July 7th, Week 3 of CSA

What’s in this week’s share?




Summer Squash


Head Lettuce

1 bag Salad Greens

1 bunch Kale

1 bunch Chard

Greenhouse Tomatoes

1 bunch Rhubarb



Storage and Handling Tips

Zucchini & Summer Squash:

Keep your unwashed squash in an open bag inside your veggie crisper drawer. This squash can keep for up to 2 weeks, but you will notice it will become more tender and the skin will shrivel over time.

Freezing is another great way to enjoy all of the zucchini and summer squash you’ll receive this CSA season. They will first need to be blanched to keep their texture and their nutrients which the enzymes in the squash break down over time. Start by slicing the squash into 1/2  inch slices while bringing a pot of salted water to a boil. Have an ice bath and a colander on the side ready to go. Once boiling, drop the squash into the water for about 1 to 2 minutes until slightly tender. Remove to the colander to drain and then place them in the ice bath to stop the cooking. After they cool, drain once more before being placed in a freezer bags. You can also freeze raw grated zucchini and summer squash too!


Refer above! Peas keep just about the same as zucchini and summer squash both in the fridge and the freezer. English peas do not need to be shelled right away, but they will when you’re ready to blanch them to freeze. Snap and snow peas do not need to be opened to eat and you can enjoy the whole pod. You also leave them whole when you’re blanching to be stored in the freezer.


Our favorite recipes!

Zucchini Tator Tots

  • medium zucchini (or summer squash), grated (about 5 c.)
  • large eggs, lightly beaten
  • 1/2 c.shredded cheddar
  • 1/2 c.grated Parmesan
  • 1 tsp.dried oregano
  • 1/4 tsp.garlic powder
  • Kosher salt 
  • Freshly ground black pepper
  • Ketchup, for serving

Preheat oven to 400° and grease a baking sheet with cooking spray. Place zucchini in a kitchen towel and squeeze all excess liquid out. 

In a large bowl mix together zucchini, egg, cheddar, Parmesan, oregano, garlic powder, salt, and pepper. Spoon about 1 tablespoon of mixture and roll it into a tater-tot shape with your hands. Place on the baking sheet and bake for 15-20 minutes, or until golden. Serve with ketchup.

Roasted Garlic-Parmesan Zucchini, Summer, Squash, and Tomatoes


  • 2 small zucchini (1 lb), cut into 1/2-inch thick slices
  • 2 small yellow squash (1 lb), cut into 1/2-inch thick slices
  • 14 oz Flavorino or small Campari tomatoes , sliced into halves
  • 3 Tbsp olive oil
  • 4 cloves garlic , minced (1 1/2 Tbsp)
  • 1 1/4 tsp Italian seasoning
  • Salt and freshly ground black pepper
  • 1 cup (2.4 oz) finely shredded Parmesan cheese
  • Fresh or dried parsley , for garnish (optional)

Preheat oven to 400 degrees. Line an 18 by 13-inch rimmed baking sheet with a sheet of parchment paper or aluminum foil.

In a small bowl whisk together olive oil, garlic and Italian seasoning (if possible let rest 5 – 10 minutes to allow flavors to infuse into oil). Place zucchini, squash and tomatoes in a large mixing bowl. Pour olive oil mixture over top and gently toss with hands to evenly coat. 

Pour onto prepared baking dish and spread into an even layer. Season with salt and pepper. Sprinkle Parmesan over the top of each. Roast in preheated oven 25 – 30 minutes until veggies are tender and Parmesan is golden brown. Garnish with parsley if desired and serve warm.

Part of the fun of being a member of a CSA is collaborating with your community, so always feel free to post cooking suggestions or feedback on recipes that we post, or favorite recipes of your own that you’d like to share!


Each and every week we do our absolute best to get to you the veggies we include in this newsletter so you can plan your week accordingly. Despite all our best plans and intentions, share contents are subject to last minute changes due to weather, field conditions and random acts of mischief by our beloved Mother Nature.  This means some weeks that half and full share compositions might not be identical and we will make up where applicable.


See you on the farm or on the road!


The FarmShare Team

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Applecrest Farm | 133 Exeter Road (Rt.88) | Hampton Falls, NH 03844 | Phone 603.926.3721 |