What’s Inside This Week?
May 21, 2026
Essentials Box
- Swiss Chard, 1 bu, $5.00
- Dino Kale, 1 bu, $3.50
- Leeks, 1.75lbs, $4.50
- Scallopini Squash, 1.5lbs, $4.50
- Cara Cara Oranges, 2lbs, $8.00
Original Box
- Essentials Box, plus:
- Broccoli, 1 head, $4.00
- Arugula, 8oz, $5.00
- Cilantro, 3oz, $3.00
- Avocados, 2lbs, $7.00
Hearty Box
- Original Box, plus:
- Yellow Crookneck, 2lbs, $6.00
- Beets, 1 bu, $3.00
- Lemons, 1.5lbs, $5.00
We have eggs! Fresh farm eggs available as an add-on to your CSA subscription. Email us at customerservice@dare2dreamfarms.com to add them to your next delivery.
Weekly pickup at Vandenberg Space Force Base
Vandenberg Space Force Base Visitors Center parking lot — every Thursday at 1:00pm. Know someone on base? Spread the word!
If Thursday timing doesn’t work, we may be able to arrange a pickup at your home on base — email customerservice@dare2dreamfarms.com and we’ll work something out.
Field Notes
A lot of the behind-the-scenes work happened this week — the kind that doesn’t make headlines but keeps everything moving. We knocked out a bunch of weeding that had been building up: brassicas rescued from being choked out, preventative weeding through the squash and carrot rows, and general cleanup across the property. It’s not glamorous, but there’s something satisfying about walking through clean rows at the end of a long day.
“`The flowers are in full bloom right now and sunflowers are starting to pop up — the farm is at that point in spring where it genuinely looks beautiful even when you’re not trying. Head lettuces are in the ground. More Costata Romanesco zucchini is pushing through, and we may see the first tomatoes coming in soon. This week the focus shifts to pruning and training the tomato and cucumber plants — guiding them up their stakes and removing suckers so energy goes where it should.
“`
Teara and Franklin in the garden — two of the people making it all happen out here.
A quick note on the farm stand: the guacamole ingredients have been a hit, and the cucumber pickles sold out fast. Teara is settling into her role managing the stand and has some great ideas for making it even better. We’re excited to see where she takes it. If you haven’t stopped by lately, it’s worth a visit.
Storage Tips
Greens: swiss chard, dino kale, arugula → wrap in a towel, bag in the fridge; use within 5–7 days.
Alliums: leeks → fridge crisper, loosely bagged; use within 5–7 days. Use the dark green tops in stock or soup.
Brassicas: broccoli → fridge crisper, loosely bagged; best within 3–5 days.
Squash: scallopini, yellow crookneck → fridge crisper, unwashed, loosely bagged; best within 4–5 days.
Roots: beets → fridge crisper, bagged; remove greens if attached and store separately — both are edible.
Herbs: cilantro → stems in a jar of water in the fridge, loosely covered; keeps up to a week.
Fruit: cara cara oranges, lemons → counter for several days or fridge for longer. Avocados → counter to ripen, then fridge.
Scallopini Squash & Leek Pasta with Cilantro
Ingredients
- 1.5lbs scallopini squash, sliced into rounds
- 2 leeks, white & light green parts, sliced
- 1/4 cup fresh cilantro, roughly chopped
- 12oz pasta (linguine or spaghetti)
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- Zest & juice of 1 Cara Cara orange
- 1/3 cup grated Parmesan
- 1/4 tsp red pepper flakes (optional)
- Salt & black pepper to taste
- Reserved pasta water (about 1/2 cup)
Instructions
- Cook pasta in well-salted water until al dente. Reserve 1/2 cup pasta water before draining.
- While pasta cooks, heat olive oil in a wide skillet over medium. Add leeks and cook 5–6 minutes until soft and lightly golden.
- Add scallopini and garlic. Cook 4–5 minutes until squash is tender and edges are golden. Season with salt, pepper, and red pepper flakes if using.
- Add drained pasta to the skillet. Add orange zest, a squeeze of orange juice, and a splash of pasta water. Toss to coat, adding more pasta water as needed to loosen.
- Remove from heat. Stir in Parmesan and cilantro. Taste and adjust seasoning. Serve immediately.
What is scallopini squash — and what makes it different?
Scallopini squash — sometimes called pattypan or flying saucer squash — is a summer squash with a distinctive flying saucer shape and scalloped edges. It’s in the same family as zucchini and yellow crookneck, but its denser flesh and slightly nuttier flavor make it hold up better to high heat and longer cooking than its more delicate cousins.
Its shape also makes it one of the most versatile squashes in the kitchen. Sliced into rounds it cooks beautifully in a pan like this week’s pasta. Left whole or halved it’s perfect for stuffing and roasting — fill it with grains, cheese, and herbs and bake until tender. Grilled in thick slabs it develops a satisfying char. Because the flesh is firm, it also works raw: shaved thin on a mandoline into a salad with olive oil, lemon, and Parmesan.
The Cara Cara orange in this recipe is worth noting on its own. Cara Caras are a navel orange variety with pink-red flesh and a flavor that’s sweeter and less acidic than a standard navel, with hints of rose and berry. They pair remarkably well with savory dishes — the brightness cuts through the richness of the olive oil and Parmesan in this pasta without overpowering it. If you have leftover oranges, try them segmented over arugula with avocado and a simple vinaigrette — this week’s box is practically begging for that combination.
