Farm Update (August 14th)

Happy veggie day! We hope our email finds you well this week, enjoying Summer’s bounty, hopefully taking in as many beach sunsets as you can, hopefully with a cool beverage to beat the heat. Read on for our weekly PICKUP/DELIVERY INFO, THIS WEEK’S CROP, and our WEEKLY RECIPES.

Pickup & Delivery Info

Just a reminder for everyone — pickup at Rake Beer Project has moved out of the parking lot and into the taproom, so make sure you come to the back parking lot and look for us inside.

Construction is still ongoing in the building. So unless you have a hard-hat and steel-toed shoes, please make sure you’re coming to the back of the building to pickup your veggies. Do not attempt to go from the first floor to the bottom floor.

This Week’s Crop

• Salad mix
• Tatsoi/arugula/mustard
• Kale/collards/chard
• Radish
• Tricolor bush beans (half share only)
• Cucumber (full share only)
• Acorn squash (full share only)
• Cherry tomatoes (full share only)

Weekly Recipes

More side dishes this week?? We’re obsessed with turning our veggies into complementary dishes for our main courses. This week it’s kale, radish and green beans that we’ll be highlighting with their own recipes.

Buttery Garlic Green Beans

Only fresh green beans and garlic will do for this easy, healthy, and flavorful side dish.
Course: Side Dish
Servings: 4


  • 1 pound fresh green beans trimmed and snapped in half
  • 3 tablespoons butter
  • 3 cloves garlic minced
  • 2 pinches lemon pepper
  • salt to taste


  • Place green beans into a large skillet and cover with water; bring to a boil.
  • Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes.
  • Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes.
  • Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes.
  • Season with lemon pepper and salt.

Roasted Radishes and Sautéed Kale with Citrus Salt

Toss together Roasted Radishes and Sautéed Kale with Citrus Salt for a side dish that’s super flavorful. Roasting the radishes mellows out the usual zippiness found in raw radishes, and they make a great alternative to the usual veggies.
Course: Side Dish
Servings: 4


For the Citrus Salt:

  • 1/2 cup Maldon Sea Salt Flakes
  • 1-1/2 tablespoons lemon zest

For the Salad:

  • 3 tablespoons grapeseed oil divided
  • 2 small bunches radishes stem ends trimmed and cut into halves or quarters of even size
  • 4 cups packed kale stripped from stem and cut into 2-inch pieces (I used Tuscan kale)
  • 1 shallot diced small
  • 2 tablespoons lemon juice
  • Citrus salt
  • Ground black pepper
  • 1/4 cup toasted pecan halves


For the Citrus Salt:

  • Preheat the oven to 250 degrees (or the lowest setting)
  • Combine the salt and lemon zest in a bowl and mix to combine.
  • Spread the mixture onto a baking sheet. Place in the oven for 20-30 minutes.

For the Salad:

  • Preheat the oven to 425 degrees F.
  • Add the radish pieces to a bowl and toss with 1-1/2 tablespoons of the grapeseed oil. Sprinkle with the citrus salt and ground black pepper to season. Toss to combine.
  • Place the radishes on a baking sheet in the oven for about 20 minutes, tossing them occasionally, or until the radishes start to get tender and golden.
  • Remove from the oven and keep warm.
  • Add the remaining grapeseed oil to a large skillet over medium heat. When hot, add the shallot and cook for about 3 minutes.
  • Add the kale and the lemon juice. Season with the citrus salt and ground black pepper. Toss and cook for about a minute.
  • Place a lid on the pan and continue to cook for 3-4 minutes. Remove from the heat when wilted.
  • Toss the kale, radishes and pecan pieces together and serve on individual plates.

Thanks again, Carrot Charioteers, for your support. Don’t hesitate to reply and let us know if you have any questions about the veggies, and let us know how the recipes turn out!

Your friends at Carrot Chariot

Interested in the benefits of using a CSA?