If you or a friend are still considering joining, we would love to have you. Our farmers are excited to feed your families this summer!

Late signups are pro-rated, you'll only pay for the weeks you receive (full upfront rates will adjust automatically).

For full details, including pricing and pickup locations, visit here: Summer Season Info Page

First move. Dispatch a backup truck. Towing the truck back home, loaded with food, is never the best option. We have to get the perishable food delivered or we not only lose that, but have a customer service nightmare on our hand trying to refund customers and reroute things.

Lauren knows these things and she rang me that Saturday morning. "Bossman, I need ideas. Connor is on the side of I-90 and truck just shut off."

I've heard some of these things before and I had a few ideas. 'I'll call him up. What time does Evan start?'

"Evan comes in at 8 AM. He's probably leaving home now." Lauren explains. I quickly process this and state, 'Have him go to Richfield and pickup our truck that's in the shop. He knows how to get in the yard. Keys should be in it. I'll call the service manager and let him know we took it back. We'll figure out how to get him back to his car later.'

Evan threw on his fresh food cape, so to speak, and sprung into action. He texted me, clearly with a smile behind it, "Looks like this Saturday is off to an exciting start."

(Christina's photo in the mirror of the tow in process)

We are currently predicting that this will be the last week of strawberries. This is bittersweet for us! While we love strawberries, their high perishability makes them extremely difficult to coordinate. The strawberries you see in your share or special orders over the past few weeks were picked and transported to us the morning of delivery. In order to give the farmers time to harvest the crop accordingly, this means that they are picked up later in the morning, and then are often delivered around the time trucks are headed out of the warehouse. While this all can prove frustrating to coordinate, we happily do it, and continue to do it, because what's better than a fresh, ripe, local strawberry?

There are a whole lot of things you can do with strawberries...you can keep things simple and add them to any salad for a refreshing "summery" taste. Or, you can put on your adventuring shoes and try your hand at making jam and extend the shelf life of your berries.

In Katie's house, early June Saturday's are spent making and canning strawberry jam that will then be stored in the pantry and used throughout the year. They buy a couple of flats and get to canning immediately. You really can use any simple strawberry jam recipe, however everything comes with the recommendation of cutting the sugar added. The strawberries we get in are ripe and deliciously sweet as is, and there is little need for a lot of added sugar! Below are pictures of this year's strawberry jamming from Katie...

Not feeling quite that adventurous? No problem, we have a number of other recipes that are easy, no fuss, and perfect for a warm June night!

This week we are lucky enough to be getting pretty much the entirety of the cherry harvest from Eshleman's fruit farm. The farm is run by Rich Eshleman (check out our social media for the farmer spotlight we had a couple weeks ago!), and he truly has a gift for growing fruit! From apples and peaches, to plums and cherries, Rich is incredibly knowledgeable and grows fantastic fruit.

Rich was born and raised on a 40-acre farm, and in high school he started working for a farmer. Rich told us that he learned a lot during that time, and in 1989 decided to buy his first patch of land. Over the years he’s pieced his property together, bit by bit, and now is a sprawling 125+-acre fruit farm, with rows upon rows of trees. His neighbors like to walk through the rows of trees, smelling the cherry blossom-scented air and searching for old golf balls. If you ask Rich why he decided to grow fruit, and his answer is, “Fruit tastes good, and I like to eat it.”

Now, something interesting that Rich explained to us, is that in looking at a cherry tree, or really any fruit tree, when it is flowering, you are really looking at all of the "potential" fruit. Typically, a tree can produce a range of “potential fruit”, like cherries. Let's say that number range is 2,000-3,000. This means that there are 2,000-3,000 blossoms on each tree. Not all blossoms will live and produce a cherry, but they all have the potential to. If there are less blossoms, you get bigger and sweeter cherries. Too many blossoms, and the tree becomes chocked with potential cherries and there is too much fruit for the amount of sugar the tree can produce, which results in tarter fruit.