What’s Inside This Week?
April 30, 2026
Essentials Box
- Red Oak Lettuce, head, $4.00
- Cut Lettuce, 8oz bag, $5.00
- Spring Onions, bunch, $3.00
- Cauliflower, head, $5.00
- Citrus Medley, 2lbs, $8.00
Original Box
- Essentials Box, plus:
- Romanesco, head, $5.00
- Beets, bunch, $4.50
- Basil, bunch, $3.50
- Avocados, 2lbs, $8.00
Hearty Box
- Original Box, plus:
- Zucchini, 2lbs, $6.00
- Broccoli, head, $4.00
- Cabbage, head, $4.00
- Cherimoya, 1lb, $8.00
We have eggs! Fresh farm eggs are available as an add-on to your CSA box subscription. Log in to your account to add them to your next delivery; or email us to add them to your weekly subscription.
Field Notes
This week we shifted into another gear entirely on the farm. This was the kind of week that you’re shocked when you look up and realize how much got done; and that feels so good. Homer set all the trellising posts for the tomatoes in five hours. We expected that to take at least a day and a half. We gave him the rest of the afternoon off, along with ice and heat for his shoulders while he relaxed on his deck — those post drivers are no joke, and that was an extraordinary output for one person in one day.
Jack got the cucumber trellising posts set up at the same time in section 7. Jeremy and Preston turned over 8 beds to prepare them for planting, then put 480 onion sets in the ground. Zoe, Wade, and Wyatt helped plant a row of onions and weed the shallots — the kids love being a real part of what happens out here, which is one of our favorite things about homeschooling, or farmschooling.
Jack getting the cucumber trellising posts in the ground.
Homer knocked out all the tomato trellising posts in five hours. Legendary.
Basil, dill, parsley, arugula, and lettuce mix were all direct sown this week. Trays of lettuce will be ready to go in the ground in 3 to 5 days. Since the rain stopped, Jeremy spent a couple of days checking drip tape, drippers, and timing systems to make sure the watering infrastructure was working properly. He discovered two areas where the water was not working entirely, so we’re really grateful for those last few rain showers. That kind of behind-the-scenes work doesn’t make for dramatic photos, but it’s what keeps everything alive through the dry months ahead.
Our zucchini is finally here — Hearty Box members, you’ll find 2lbs in your box this week! It’s so exciting that that gamble paid off to put them in the ground ahead of our usual last frost date. Squash season has officially begun.
We’re also thrilled to welcome Teara to the team officially! We onboarded her today to begin to manage the farm stand. She has big ideas for beautifying it and will spend this week with the team giving it a real refresh including taking the barricades down that used to keep Rosalia the naughty cow out. She has gone to live at Vinnie’s ranch, where she’ll roam free with his herd and have absolutely no farm stand, feed tanks, or refrigerators to raid at midnight. We do miss her; but we do not miss the chaos and clean up.
Last call — help us save Farms Together.
We’re making one final push to ask for your support on something that matters deeply to us and to small farms across California. The Farms Together program — funded through the USDA’s Local Food Purchase Assistance (LFPA) initiative — connects small farms like ours with food banks and community organizations, getting fresh locally grown food to families who need it most. Federal funding was cut earlier this year, and advocates are now asking California to step in with $45 million in state funding to keep the program running for three more years.
Over 530 small California farms and 55 food banks depend on it. Please visit our Instagram and share our post — it takes 30 seconds and it helps. Find us @dare2dreamfarms →
Storage Tips
Greens: red oak lettuce, cut lettuce → wrap in a towel, store in a bag in the fridge; keep cold and use within 5–7 days.
Alliums: spring onions → fridge crisper, loosely bagged; use within 5–7 days. Use the greens like chives.
Brassicas: cauliflower, romanesco, broccoli, cabbage → fridge crisper, loosely bagged; best within 5–7 days.
Roots: beets → fridge crisper, bagged; remove greens if attached and store separately.
Squash: zucchini → fridge crisper, unwashed, loosely bagged; best within 4–5 days. Don’t wash until ready to use.
Herbs: basil → do NOT refrigerate; keep stems in a jar of water on the counter like flowers. Fridge turns it black.
Fruit: citrus medley → counter for a few days or fridge for longer. Avocados → fresh off the tree and firm — counter 3–5 days to ripen, then fridge. Cherimoya → counter until it gives slightly when pressed, then fridge; use within 1–2 days.
Zucchini & Herb Frittata
Ingredients
- 2 small zucchini, thinly sliced into rounds
- 3 spring onions, whites and greens sliced
- 1/4 cup fresh basil, torn
- 6 eggs
- 1/4 cup whole milk or cream
- 1/3 cup grated Parmesan or feta
- 2 tablespoons olive oil
- 1/2 tsp salt, 1/4 tsp black pepper
- Fresh herbs to finish (basil, dill, or parsley)
Instructions
- Preheat your oven broiler to high. Whisk eggs, milk, salt, and pepper together in a bowl. Stir in half the cheese.
- Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add spring onions and cook 2 minutes until softened. Add zucchini and cook 4–5 minutes until just tender and lightly golden.
- Pour the egg mixture over the vegetables. Cook on the stovetop without stirring for 3–4 minutes until the edges are set but the center is still slightly jiggly.
- Scatter remaining cheese over the top and transfer to the broiler for 2–3 minutes until puffed and golden.
- Remove from oven, top with fresh basil and herbs. Slice into wedges and serve warm or at room temperature.
The frittata: the most useful thing you can make with a farm box
A frittata is basically a crustless quiche that starts on the stovetop and finishes under the broiler — and once you understand the basic formula, it becomes one of the most flexible recipes in your kitchen. The formula is simple: eggs + dairy + vegetables + cheese + heat. Then you get creative!
It’s the perfect farm box recipe because it works with almost anything: greens that need using, vegetables at their peak, herbs on the counter. Zucchini and basil this week, and perhaps beets and goat cheese next week, and cauliflower and spring onions the week after. The frittata melds with whatever you give it and makes it feel intentional.
A few things that make the difference: cook your vegetables well before adding the eggs — watery vegetables will make a watery frittata. Don’t stir once the eggs go in — you want layers, not scramble. And let it rest for five minutes before slicing so the center sets. It serves nicely at room temperature, which makes it wonderful lunch leftovers, packed for work, or served alongside a simple green salad.
Fresh basil is the star herb this week. Add it at the end rather than cooking it — heat turns fresh basil dark and mutes its flavor. Tear it over the frittata just before serving and it will taste bright and fresh.
