Farm Update (August 21st)

Good day Carrot Charioteers! We’ve got a bevy of fresh veggies on the way for you today, and it’s another gorgeous day of Michigan Summer. What could be better?  Check out these lush treats from Mother Nature that we’ve plucked from the soil today! Lil’ ‘maters for all this week! 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

– Cucumber
– Cherry tomatoes
– Salad mix
– Radish
– Basil
– Salad mix
– Chard (full share only)
– Tomatoes (full share only)
– Arugula/tatsoi (half shares only)
– Green beans (half share only)

Weekly Recipes

This week we humbly present a couple of delicious methods to use all those tomatoes! Whether it’s cherry tomatoes or full-size ones, Caprese salad is our favorite refreshing Summer salad. For those who like a more involved recipe, check out the Tomato, Cucumber and green bean salad.

Golden Tomato Caprese Salad

Caprese salad is the perfect keep-it-simple summer recipe, since ripe tomatoes need very little adornment—just a lap of fruity olive oil, a sprinkle of salt and pepper, bright basil, and rich fresh cheese make them sing.
Course: Salad
Servings: 4 servings


  • 4 cups halved cherry tomatoes
  • 2 tablespoons extra-virgin olive oil
  • 3 ounces small fresh mozzarella balls
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/3 cup torn fresh basil


  • Combine all ingredients except basil in a large bowl.
  • Toss gently.
  • Top with basil.


Tomato, Cucumber, and Green Bean Salad

Course: Salad
Servings: 4 servings


  • 1/3 cup broken walnut pieces
  • 1 cloves garlic chopped
  • 1 teaspoon coarse salt
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1/2 pound green beans stem ends trimmed, cut into 1-in. lengths
  • Salt
  • 6 ounces grape tomatoes halved
  • 1/2 cup thinly sliced (lengthwisred onion
  • 1/2 cucumber peeled, seeded, halved lengthwise and cut into 1⁄4-in. slices
  • 1/4 cup coarsely chopped fresh cilantro
  • 1/4 cup coarsely chopped fresh dill
  • 1/4 cup coarsely chopped fresh mint


  • Combine walnuts, garlic and salt in a food processor and blend until finely ground. (If preferred, walnuts, garlic and salt can be pounded into a paste with a mortar and pestle.)
  • Combine walnut mixture, oil and vinegar in a salad bowl and whisk until blended.
  • Cook green beans in boiling salted water until crisp-tender, 4 to 6 minutes.
  • Drain well, rinse with cold water, spread on a dish towel and pat dry.
  • Add green beans, tomatoes, onion, cucumber, cilantro, dill and mint to walnut dressing and toss to blend.


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?