Basil: Sweet
Bean Mix: Provider & Golden Goal
Broccoli: Castle Dome
Cucumbers: Assorted varieties
Fresh Garlic: Northern White
Head Lettuce: Assorted varieties
Potatoes: Baltic Rose
Purslane
Summer Squash: Assorted varieties
and perhaps one of the following: (Please see the note after “🥕 Storage & Handling Notes” below.)
Japanese Cauliflower
🌿Herb It! option: Cardinal Basil, Parsley, Lemon Savory
💙 Farmer Favorite: Purslane
🌿 Something New to Try: Purslane Potato Salad
🎉 First of the Season: Potatoes
🧄 Notable Event: Garlic Harvest
By now you’ve probably seen the news about the ongoing Cyclospora outbreak - a parasite spread through contaminated food or water, not from person to person. Officials are still working to identify the source. It seemed like a good time to share a little about how we approach food safety here at Blue Gate Farm.
Food safety is one of our highest priorities. I’ve completed produce safety training through Iowa State University and continue to attend workshops focused on the latest research and best practices for growing and handling fresh produce safely.
Those practices are part of our everyday routine on the farm. Our crew is trained in proper produce handling, handwashing, harvest procedures, cleaning and sanitizing, and we regularly review our systems throughout the season. Last year, we also participated in an Iowa State University produce safety audit to evaluate our farm’s food safety practices and confirm that we’re meeting those standards.
If you ever have questions about our food safety practices - or anything else we do on the farm - please don’t hesitate to ask. We’re always happy to share how we grow your food.
It was a herculean effort on a hot day, but the garlic is in and curing!
Last year we had to replace our entire seed garlic stock due to a virus. This was a daunting and expensive situation, since we had been growing and saving the same garlic for 15 years. We were able to source some of our original garlic genetics from folks who were also growing some of our original garlic, but half of our seed garlic was sourced from a retiring organic farm on the west coast.
We’ve spent the past 8 months watching, waiting and hoping but had no idea what to expect from this new garlic. Initial test pulls of the maturing garlic looked promising, but the real truth held out until this week when we completed the harvest. The vast majority of the garlic we pulled would be graded as XXL (extra extra large)…we are thrilled (and relieved)!
Now we just have to monitor it as it dries down and cures, hoping there aren’t any negative effects from it’s extended stay in wet soil earlier this season. 🤞
Next up…potato harvest!
At last week’s pick up two of our members offered great hints and recipes that I wanted to share. Teresa shared that her favorite topping for burgers is beet greens! I have never considered that pairing but I’m intrigued and definitely going to give it a try. Shannon shared a new recipe that she tried, Two Ingredient Onion Ring Chips. She said they were easy and delicious! So another new idea that I’m looking forward to trying. The recipe is linked above, but I also added it to the Bounty Box Pinterest Board so you can find it there when you’re ready to give it a try.
The rest of the week was all about transitions as we cleared the spent broccoli, napa cabbage, choi, and senposai, then sowed our third rotations of beets and carrots. This coming week will see more fall crops going into the ground…we’ll have to run the irrigation system a lot this week as the forecast calls for highs in the 90’s and no rain. Not an amusing situation for newly sown cool weather crops.
As we mentioned in our earlier emails, this year we’re celebrating not only our 20th Bounty Box season, but also the people who made it possible: YOU.
Each week we’re drawing a name from our membership list to receive a surprise from the farm. It might be one of our favorite kitchen tools, a product from the BGF Pantry, or another fun farm-inspired treat.
This week’s winner is: Libby R.!
In celebration of the completion of garlic harvest, Libby’s gift is our favorite garlic press. This stainless-steel press from IKEA is the best we’ve found. It’s heavy duty and can handle our big garlic cloves, plus the perforated section comes out for easy cleaning. And it’s all stainless steel so it won’t stain or hold on to those garlic odors.
Congratulations, Libby! And good luck to everyone in next week’s drawing. There’s lots more fun to come!
Twenty years ago, during our first Bounty Box season we grew 3 varieties of potatoes, (none of which we still grow). That year we planted 150 pounds of seed potatoes, all of which were planted, hilled and dug by hand.
This year we are growing six varieties of potatoes, two of which are new to us. We planted about 300 pounds of seed potatoes and we plant, hill and dig them with the help of the tractor and other equipment, but every potato is still picked up from the field by hand.
These aren’t just small potatoes - they’re new potatoes, harvested while their skins are still tender and delicate. Because they haven’t fully matured, they’re naturally sweeter, creamier, and hold their shape beautifully when cooked.
This week’s variety is Baltic Rose, a beautiful red-skinned potato with buttery yellow flesh. We especially love it roasted, steamed, or simply boiled and tossed with butter, fresh herbs, and a sprinkle of salt. Since the skins are so thin, there’s no need to peel them—just give them a gentle scrub (with our favorite vegetable brush) and enjoy every bite.
💡 Pro Tip: Skip the vegetable peeler! The delicate skins are one of the best parts of a new potato and are packed with flavor and nutrients.
🍽️ Simple Recipe: Purslane Potato Salad
🍽️ Bonus Recipe: Crispy Smashed New Potatoes with Garlic Butter
🍽️ Bonus Recipe II: Roasted New Potatoes with Fresh Garlic & Herbs
Fresh garlic behaves a little differently than cured garlic—and that’s a good thing!
Because it’s so juicy, it has a milder, brighter flavor that’s perfect for recipes where garlic really gets to shine. Try stirring it into softened butter, blending it into pesto, whisking it into salad dressings, or tossing it with this week’s new potatoes before roasting.
Don’t be afraid to use a little extra. Fresh garlic is one of the true treats of early summer.
Here’s our downloadable one-page guide to storing all things produce!
This section contains the crop-specific storage information, handling suggestions, and preparation tips for everything in this week’s box.
BASIL: hates the cold and will turn black with exposure. Keep long stemmed basil in a glass/vase of water on your counter top (out of direct sunlight ). Stems that are too short (trimmings/tops) should be placed in a glass or plastic container with a dry paper towel. Then put inside of a paper bag (for insulation) and put in the warmest part of your refrigerator (usually the door) or on the top shelf towards the front.
BEANS: Fresh beans are an easy “store.” Just leave them in their plastic bag and keep them in the produce drawer. Can last up to 2 weeks.
BROCCOLI/CAULIFLOWER: Wrap loosely in a plastic bag and keep it in the vegetable bin of your refrigerator for up to a week. Immediately before cooking, soak head down, in cold, salted water (1 teaspoon salt to a 8 cups of water) for 5 minutes. Any [organic] critters will float to the top where you can rescue them or allow them to suffer a salty death. (Note: If soaked in salt water before storing, it will become too rubbery and wilted to enjoy.) Slice the juicy, edible stems and use them wherever florets are called for. Peel particularly thick skin before using.
CUCUMBERS: Store unwashed cucumbers wrapped in a cotton towel in a sealed plastic bag in the vegetable crisper bin for about a week. Keep cucumbers tucked far away from tomatoes, apples, and citrus—these give off ethylene gas that accelerates cucumber deterioration. You can do a lot of fancy things to the skin of a cucumber, but when it is young, fresh (and unwaxed), it really only needs to be thoroughly washed. However, if the skin seems tough or bitter you can remove it; if the seeds are bulky, slice the cucumber lengthwise and scoop them out.
GREEN GARLIC: This is freshly harvested garlic that hasn’t had time to cure yet. You will notice that the wrappers are soft and the garlic itself is very juicy. You can use it in any recipe calling for garlic. The flavor is so fresh and green that we like to use them in recipes that really highlight the flavor, like pesto or garlic butter. Store loosely wrapped or in a glass jar in the refrigerator for best keeping quality.
All of your GREENS will keep best if stored in a plastic bag, with the top folded over and placed in the produce drawer of your refrigerator. We find the longest storage is achieved by having a layer of cotton or paper towel between the greens and the plastic. If leaves become limp, retrim the ends and a quick soak in cold water will often restore their crispness.
POTATOES: Keep unwashed potatoes in a cool, dark, dry place, such as a loosely closed paper bag in a cupboard. They will keep for weeks at room temperature, longer if you can provide their ideal temperature of 40 to 50 degrees. Beware: the low temperature of your refrigerator will convert the starch to sugars. So refrigerated potatoes should be brought to room temperature for at least 24 hours before using. Moisture causes potatoes to spoil, light turns them green, and proximity to onions causes them to sprout. (You can still use a potato that has sprouted, however; simply cut off the “eyes” before use.) Scrub potatoes well and cut off any sprouts or green skin. (Clean delicate new potatoes gently.) Peeling is a matter of preference. Cut potatoes according to your recipe. If baking a whole potato, be sure to prick the skin in at least a few places to allow steam to escape.
PURSLANE: This succulent plant is a valued green in many parts of the world, though here in the US, it is mostly known as an invasive weed. It is rich in vitamin E, vitamin C and beta carotene, and quite high in protein. Most noteworthy of all, it is considered a better source of essential omega-3 fatty acids than any other leafy plant. Enjoy raw or cooked in any recipe calling for greens, it is also ideal for juicing and green smoothies. Makes a terrific replacement for lettuce on tacos. Store in a paper towel (or cloth)-lined plastic bag in your crisper drawer and use within a week.
SUMMER SQUASH/ZUCCHINI: Refrigerate unwashed zucchini and summer squash for up to a week and a half in a perforated plastic bag or in a sealed plastic container lined with a kitchen towel. These do not need to be peeled to use, just slice them up and go!
** NOTE: You will notice over the course of the season that some box contents listed above say “Perhaps one of the following...” These are items that we can’t harvest in sufficient quantities for the whole CSA to receive at one time. We do track who gets what and we will do our best to ensure that everyone eventually receives each item. On some items this may take several weeks, so please be patient.
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Need extra produce this week?
Our VegEmail program makes it easy to order additional vegetables, pantry items, flowers, eggs, cheese, baked goods, and more from Blue Gate Farm and our partner producers.
Place your order here by Thursday at noon and pick up Saturday at:
SingleSpeed Brewing (Downtown Des Moines)
Grand Theater (Knoxville)
It’s one more way we’re helping make local food easy.
You’ve seen our photos—now we’d love to see yours.
Share pictures of your Bounty Box haul, your favorite recipe, your 20th Delight gift, your garden-inspired dinner, or even your kids (or pets!) helping unpack the box. Email, text, or post them in the Blue Gate Farm Community group.
We’ll feature member photos throughout the season.
Facebook: Blue Gate Farm
Community Group: Blue Gate Farm Community
Instagram: @bluegatefarmfresh
Questions? Just hit reply or click the comment button below
Thank you for being part of the farm this season. We’re so glad you’re here!
Best from the farm,
— Jill and Sean & the whole BGF Crew
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