This week’s farm box highlights two of spring’s most underrated vegetables — leeks and fennel. Our caramelized leek and fennel flatbread recipe is the perfect way to use both in one simple, delicious meal. Whether you’re a longtime CSA member or just getting started, this flatbread comes together quickly and tastes like something from a restaurant kitchen.
What’s Inside This Week?
April 9, 2026
Essentials Box
- Romaine Lettuce, head, $3
- Mixed Lettuce, 8oz, $5
- Leeks, 1lb, $4
- Fennel, 1ct, $4
- Avocado, 2lbs, $8
- Citrus, 1lb, $4
Original Box
- Essentials Box, plus:
- Mixed Carrots, 1lb, $4
- Beets, 1 bu, $3
- Shallots, 1lb, $5
Hearty Box
- Original Box, plus:
- Spinach, 8oz, $5
- Butternut Squash, 1ct, $5
- Dino Kale, 1 bunch, $4
Field Notes
Spring hit the farm like someone flipped a switch. One week you’re in winter mode — cold mornings, slow days, waiting — and then suddenly everything is urgent and alive and there aren’t enough hours in the day. That’s where we are right now, and honestly, we love it even when it’s overwhelming.
This week was a big one: we got all of our permanent crops in the ground. Eggplant, cucumbers, tomatoes, and peppers are all planted and settled in with irrigation and row covers. “Permanent” is the key word here — these aren’t crops we can replant in six weeks if something goes wrong. They’re the backbone of our summer, and getting them in the ground always feels like a milestone worth celebrating. Next milestone: staking and twining the tomatoes which is always a heavy physical task.
T, our WWOOFer this week, with the farm boxes ready to go.
That said, we’ve already spotted aphid damage on some of the eggplant, and it’s earlier than we’d like. Our warm winter skipped the hard freezes we count on to naturally knock back pests like aphids or flies. No deep freeze means the bugs never really went away — they just waited. So we’re playing defense early this year, which is just part of farming in a changing and very moderate climate.
The garlic section got its final weeding this week too, and we’re on track for a May harvest. If you’ve never had truly fresh garlic, the kind that came out of the ground days ago, you’re in for something special.
The last of the apple trees went in this week, which is another exciting milestone – a new type of fruit with a different season, and something we can look forward to sharing from our farm. Trees are a long game. You plant them knowing you’re investing in something that will outlast a season, maybe outlast a decade. But with that comes the heavy responsibility of keeping them safe from wildlife and gophers.
Speaking of gopher problems, it is this time of year we’re in full fight mode. Losing a section of arugula hurts. Losing an investment in apple trees or permanent summer crops is different. Preston has been regularly setting traps, and everyone rushes into emergency mode when you see one boldly pop it’s head out of the ground.
Finally — rain is in the forecast later this week, and we are here for it. There’s nothing like a good soaking rain to give the whole farm a boost. The veggies perk up, the soil comes alive, and everything just looks greener the next morning. The weeds will love it too, of course, which means next week’s to-do list writes itself. That’s the deal you make with a farm. We’ll take it.
Storage Tips
Roots: beets, carrots → fridge crisper, bagged; remove beet greens if attached.
Greens: mixed lettuce, romaine → wrap in a towel, store in a bag in the fridge; keep cold.
Alliums: leeks, shallots → fridge crisper, loosely bagged; keeps 1–2 weeks.
Brassicas: dino kale → wrap in a damp towel, bag in the fridge; best within 5–7 days.
Squash: butternut squash → cool, dry counter; refrigerate once cut.
Other: fennel → fridge crisper, loosely bagged, best within 5 days. Spinach → sealed bag or container, cold; use within 3–5 days. Avocado → counter to ripen, then fridge. Citrus → counter a few days or refrigerate for longer storage.
Caramelized Leek & Fennel Flatbread Recipe
This week’s Original Box — Mixed Carrots, Beets, Shallots, and everything in the Essentials Box.
Ingredients
- 2 leeks, white & light green parts, sliced
- 1 fennel bulb, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 garlic cloves, minced
- 1/4 tsp salt, pinch of pepper
- 1 store-bought flatbread or naan
- 1/3 cup ricotta or goat cheese
- 1/4 cup shaved Parmesan
- 1 tsp fresh lemon zest
- Fresh thyme or fennel fronds to top
Instructions
- Heat olive oil and butter in a skillet over medium-low. Add leeks, fennel, and salt. Cook 20–25 min, stirring occasionally, until golden and jammy.
- Stir in garlic, cook 1 more minute. Remove from heat.
- Preheat oven to 400°F. Spread ricotta over flatbread, then pile on the leek and fennel mixture.
- Top with Parmesan and bake 10–12 min until edges are crisp and cheese is golden.
- Finish with lemon zest and fennel fronds. Slice and serve warm.
How to caramelize leeks and fennel (the right way) — tips for this flatbread recipe
If you’ve never caramelized leeks or fennel before, this caramelized leek and fennel flatbread recipe is a great introduction — but the technique is worth understanding so you can use it well beyond this flatbread.
The key is low heat and time. Both leeks and fennel are high in natural sugars, which means given enough heat and patience, they’ll transform from sharp and vegetal into something sweet, silky, and almost jam-like. The mistake most people make is turning the heat up to speed things along — that gives you browned-but-still-bitter vegetables instead of the real thing.
Here’s what to remember: medium-low heat, a wide pan, and 20–25 minutes of occasional stirring. You’ll know they’re ready when they’ve shrunk down significantly, turned a deep golden color, and smell almost sweet. Don’t rush it, and don’t walk too far away — the last five minutes can go from perfect to scorched faster than you’d expect.
Both leeks and fennel caramelize beautifully on their own too. Caramelized fennel is incredible alongside roasted chicken or fish. Caramelized leeks make a simple pasta sauce with just butter, Parmesan, and pasta water. Once you have the technique down, you’ll reach for both every time they show up in your box. Start with our caramelized leek and fennel flatbread recipe and go from there!
