Small Share:

garlic scapes, mint, swiss chard, baby greens, lettuce, bini bunch

Large Share:

garlic scapes, mint, collards, caraflex, baby greens, lettuce, cauliflower, bini bunch

Kung Pao Cauliflower

Cauliflower is the star in version of the popular stirfry dish.

Roasted Broccolini with Parmesan-Pine Nut Pangritata

A quick char in the oven results in a flavorful side dish with Italian roots.

Tzatziki Sauce 

Use as a dip for crudites or grilled veggies.

Rhubarb Crisp 

Kicking off fruit season with this Mark Bittman creation that is “nearly effortless and as good or better than a pie.” 

Quick, Easy and Delicious Tips: Mint

We have many varieties of mint, including apple mint, peppermint, and spearmint,

each with a slightly different appearance and flavor. Our favorite thing to do in the summer is

to make sun tea with a mixture of varieties for a cooling drink.

We have many varieties of mint, including apple mint, peppermint, and spearmint, each with a slightly different appearance and flavor. Our favorite thing to do in the summer is to make sun tea with a mixture of varieties for a cooling drink.

Amber Waves grows hardneck varieties of garlic compared to the softneck varieties you may see at the supermarket. The softneck varieties are easier to grow and store longer, but are less flavorful. Hardneck garlic has fewer and larger cloves than its softneck cousin and produces a stalk in the spring that turns into a flower bud called a scape. We harvest the scapes to redirect the plant’s energy to developing cloves, which means you get to enjoy them! The beautifully curled scapes are milder than garlic but still pack a strong punch. Use them in place of garlic in any recipe or add them raw to salad dressings or pesto - just don’t use the tapered end, which can be a little tough and fibrous.

Our favorite way to eat scapes is roasted or grilled whole, which considerably mellows their spiciness. Before grilling, season with a little olive oil, salt, and pepper and roast until charred.

You can use them just like garlic. Roast, saute, or add them to soups or stews. You can also pickle them.

Garlic scapes should be stored in an airtight container in the crisper drawer for 1-2 weeks.

Alternatively, they can be kept like flowers in a glass jar or vase with cold water (change the water daily) and used in a few days.

Throughout the season we will be featuring notes from our apprentices. It is your chance, as a CSA member, to get to know a little bit more about our Apprenticeship Program and about these outstanding farmers as they navigate through an intensive season of growing. 

The fields are definitely waking up from winter and cranking out the joys of June! We’ve been harvesting kale, chard, kohlrabi, broccolini, broccoli, broccoli rabe, cauliflower, lettuce, baby greens, herbs, green garlic, garlic scapes, radishes, spinach, and a plethora of edible flowers. It’s a hundred percent brassica (kale, broccoli, etc. family) season and I’ve been loving every minute of it!! I’m personally the most excited about the garlic scapes—pesto galore, grilled scapes, compound butter with scapes—I can’t resist harvesting a handful for myself every time I pass them! Even more exciting, it means cured garlic is coming soon!

So far I’ve been feeling really fulfilled and nourished as an apprentice at Amber Waves. I feel so grateful to be given so many different opportunities to learn and grow while still being supported by the other farmers here. It’s so special to get to witness how much thought and care is put in by everyone into growing food for so many people, it’s really inspiring. Before coming here, I had heard nothing but good things about the sense of community at this farm, and I have to say it definitely lives above and beyond its reputation. I’m feeling really excited about winter squash season, but I am even more excited about developing my tractor skills and becoming a much stronger driver!

I really hope you as a CSA member have been enjoying the boxes and hopefully you can taste the love and care that we put into seeding, growing, and harvesting for you! We’ve been thinking of you guys for months and we’re so excited to get to share our work with you!!  

-Apprentice Gracie

Small Share:

green garlic, oregano, kale, broccoli rabe, lettuce, baby greens, kohlrabi

Large Share:

green garlic, oregano, kale, saute bouquet, bok choy, lettuce, baby greens, kohlrabi

Kohlrabi Slaw

A light, lovely side dish highlighting one of our favorite brassicas.

Orecchiette with Broccoli Rabe

This recipe uses meat free sausage but feel free to substitute the real thing.

Simple Kale Salad

Use Lacinato or Curly kale in this delightful and versatile salad. 

Quick, Easy & Delicious Tips: Baby Greens

Baby greens are one of the fastest crops we grow, ready in weeks from when we sow seeds directly into the soil, depending on the time of year. More tender than full-sized greens, baby greens are perfect to use raw in a salad. Many of these crops don’t like the heat, making it difficult to grow in the hot summer months. Despite this challenge, we do our best to get baby greens into your boxes as often as possible. These greens are a great folate, vitamin K, and vitamin A source.

Storage: The bagged baby greens in your box have been pre-washed. Fresh baby greens can be stored in a plastic bag or container surrounded by damp paper towels in the refrigerator for up to five days.

• Spinach: Spinach is a versatile and nutritious green with a smooth, almost succulent texture and rich flavor. We love spinach salad with goat cheese and beets!

• Arugula: Arugula, also known as rocket, has a spicy bite that makes salads more exciting. In the heat of the summer, it gets even more peppery. Try adding raw arugula to the top of a pizza while still hot!

• Baby Kale: Our favorite baby kale variety is called Red Russian. Its tender yet sturdy leaves are perfect for quickly adding to a raw salad or sauteing. Look for its signature blue-green leaves and light purple stems in your box this year.

• Salad Mixes: We grow a few different greens mixes at the farm! Each mix has a variety of colors, flavors, and textures to add to a salad. Our signature “spicy salad” mix is a mixture of Asian greens, such as mizuna and bok choy, along with burgundy mustards that give the mix a flavorful, spicy bite! Our other mixes aim to please with different varieties of greens, colors, textures and flavors.

This alien-looking vegetable is quite mild in flavor and has the texture of a tender broccoli stem. Often eaten sliced raw in crudites, kohlrabi can also be roasted. As with other vegetables, a larger size coincides with thicker skin, so while baby kohlrabis are tender all the way through, very mature heads are better peeled. Like all other brassicas, the leaves are edible, and you can treat them like kale or any other cooking green

Hello from the fields,

This week we’d love to introduce you to our 2026 cohort of apprentices. This energetic, eager group arrived in late March for an intensive season of training on the farm, craving the skills they’ll need to start their own farms one day. They learn by doing - being fully immersed in the daily work of the fields, and also through our written curriculum that guides them through the more technical components of agriculture, one week at a time all season long. 

As the products of an Apprenticeship Program ourselves (at Quail Hill Farm around the corner), Katie and I started our new farmer training program to pay it forward, doing our part to provide critical knowledge to newcomers in our industry, where the average age of a farmer is 58 years old. In the 15 years since we have started our program, more than 60 young people have graduated, starting several new farms and food businesses of their own around the country. Training new farmers is at the core of our daily work on the farm and is the most labor-intensive, expensive of our mission-driven programs. It’s also my favorite thing we do; interacting with and instructing our energetic team of apprentices never gets old, and I love learning what our alumni have gone on to accomplish. Happily, many of our alumni are still with us, making up nearly all of the farm’s middle and upper management positions; it’s extraordinary to watch the evolution of the knowledge and skills each season. We hope you’ll take advantage of the chance to meet a farmer this season at CSA pickup or in the Pick Your Own fields, their work ethic and expertise is what keeps the farm going!

A little more, just for fun: 

• Watch this (less than 5 minute) video featuring our 2024 apprentice crew

• Watch or listen to one of our favorite 2025 Farmcast episodes where Katie and I chat with Farm Manager Amelia about her career in farming, starting as an apprentice and now overseeing the whole farming operation

Enjoy the box!

Amanda + Katie + The Amber Waves Team 

Small Share:

green garlic, savory, kale, baby greens, little gem lettuce

Large Share:

green garlic, savory, swiss chard, broccoli raab, baby greens, baby kale, radishes

Herbed White Pizza

Make the dough or buy it- this pizza is highlighted by fresh herbs and topped with bright, peppery greens.

Thai-Inspired Coconut Curry Soup with Spring Vegetables 

We are still enjoying cool spring evenings and this soup is perfect for that. Easily customizable- use your green garlic, last weeks sweet potatoes, and bonus bok choy.

Roasted Carrots

Simple and satisfying, use savory to give nuance and depth to this classic side.

Quick, Easy & Delicious Tips: Savory (Winter & Summer)

Savory is a fragrant herb that comes in two main varieties—winter savory and summer savory. Both share a bright, grassy, peppery flavor, but winter savory is a bit more robust and aromatic, making it especially great for slow-cooked dishes.

Try adding chopped savory to soups, stews, and bean dishes to deepen the broth and bring out a subtle peppery warmth. It holds up well during cooking, so you can toss it in early without losing its flavor.

Here’s a favorite way to use it—stir fresh chopped savory into a pot of white beans, lentils, or roasted vegetable soup right as it simmers. It adds a savory backbone that makes the whole dish taste more developed and comforting.

Savory also pairs beautifully with roasted potatoes or carrots—just sprinkle it on before roasting for an herby, aromatic finish.

Baby greens are one of the fastest crops we grow, ready in weeks from when we sow seeds directly into the soil, depending on the time of year. More tender than full-sized greens, baby greens are perfect to use raw in a salad. Many of these crops don’t like the heat, making it difficult to grow in the hot summer months. Despite this challenge, we do our best to get baby greens into your boxes as often as possible. These greens are a great source of folate, vitamin K, and vitamin A.

Storage: The bagged baby greens in your box have been pre-washed. Fresh baby greens can be stored in a plastic bag or container surrounded by damp paper towels in the refrigerator for up to five days.

Hello from the fields,

While no one was thrilled about Memorial Day weekend being a complete washout, the fields did need the rain. We have many linear miles of greens planted out there that very much appreciate the wet weather, and will slurp up every bit of moisture they can as they really begin to thrive in these warmer (but still mild) temperatures of late spring. This week’s box is heavy with a variety of these greens; and while we group them into that big “greens” category you’ll find a delicious and colorful variety of leaves in your box for salads, stir fries, smoothies, or roasted beneath chicken or filet of fish (we also love grilling greens now that we’re cooking our own dinners outdoors - try it!). Being part of a CSA is an extraordinary way to experience (and experiment with) the flavors of the season in real time and to welcome the arrival of new crops each week; over the course of the season no two weeks will be the same. Out in the field the farm crew is spending their mornings filling your boxes with what was planted a month or more ago, spending their afternoons tending to crops that will make up your summer boxes, and, importantly, making time to seed fall crops in the greenhouses - our minds are always a season or two ahead!

We hope you enjoy your second box of the season, see you next week! 

Amanda + Katie + The Amber Waves Team

Small Share:

Green Garlic, Green Goddess Herb Bundle (Chive Flowers, Mint, Oregano, Tarragon), Bok Choy, Saute Bouquet, Baby Greens, Fingerling Sweet Potatoes

Large Share:

Green Garlic, Green Goddess Herb Bundle (Chive Flowers, Mint, Oregano, Tarragon), Bok Choy, Kale, Baby Greens, Little Gem Lettuce, Fingerling Sweet Potatoes

Sauteed Bok Choy

A simple, flavor packed side dish. Bonus: use your green garlic in place of the garlic.

Green Goddess Dressing

Top your spring greens with this bright, flavorful dressing- or use it for a dip for your favorite crudites.

Kale, Tomato, and Lemon One-Pot Spaghetti

An easy, weeknight dinner using pantry staples and your abundance of spring greens.

Quick, Easy & Delicious Tips: Green Garlic

Enjoy the whole green garlic stalk, which is actually the young garlic plant. Chop, mince, dice, and slice the white bulb and green stalk as you would garlic. Add chopped green garlic with roasted assorted vegetables. The green garlic will get crispy and even more delicious—it turns into delicious garlic chips!  

Here’s a favorite way to enjoy radishes - Eat them cold with green garlic butter and flaky sea salt.

Your green goddess herb bundle consists of chive blossoms, mint, oregano and tarragon.

Add your green goddess herbs to Greek yogurt or blend into hummus for a tasty radish dip.

Combine chopped green garlic with your herbs and blend with oil and vinegar for a flavorful dressing. The dressing would be delicious, drizzled over roasted sweet potatoes!

Hello from the fields,

Welcome everyone, to the 18th season of our Community Supported Agriculture program. After hunkering down for what felt like one of the longest and harshest winters we can remember in our years of farming on the east end, we feel like we’re bursting with all the things we want to share with you since last season’s CSA wound to a close six months ago. A new and impressive cohort of apprentices has arrived and is thriving; we have additional farmland under our stewardship; and we continue to expand the reach of our educational and food access work to support as many of our neighbors as we can. We’ll talk more about each of these as the season unfolds; today I want to pause for gratitude and to marvel at how lucky we are to be your farmers.

Several weeks ago a trudged from my rustic office in the barn out to the field to harvest some “volunteer” green garlic, sprouted from the cloves of an overlooked head during last July’s harvest. It was the end of the day and it was raining - but I had spotted the green shoots earlier from the tractor and I’d made a plan to go back for them later, desperate for something, anything, green from the fields to take home for dinner. While I was out there quietly digging my precious handful of garlic shoots surrounded by the sound of the rain and the birds I felt so deeply happy to just be back out in the fields. One of the great many blessings of Amber Waves is how many hands pass through our soils each season; one of the tradeoffs is that hands that aren’t mine do most of the farming these days, as I’m pulled to tend to other details outside the fields, so my days out there are meaningful. While I was out there I spotted some kale that survived the winter, so I pinched some of those leaves as well, and then I noticed volunteer pea shoots that I couldn’t pass up, and as I passed by the herbs the new growth on the mint seemed irresistible too, so I snipped that, and finally on my way back to the barn I spotted a couple parsley plants that had also overwintered, so I added a few more leaves to my haul. I landed back in the farm kitchen with a wet, muddy, armful of treasures. Salad ingredients are what I actually had - but in the lean days of early spring, even the most meager harvest feels novel and special. I love the height of the season for its sheer abundance, when literal tons of food in every color are ripe for the taking: tomato vines laden with shiny fruit, carrots and radishes pushing their shoulders up and out of the soil, luscious leafy greens with morning dew ready to be picked. But the scarcity of winter, the lack of anything green coming from the fields for several months, makes us ever more appreciative of being able to forage and cobble together a simple salad. Nearly 20 years on the farm has taught us to be patient, to trust the cycles of the seasons, and to have reverence for what comes from our fields - the lessons and the food!

We couldn’t be more excited to share the season ahead with you, starting with this first box of the best of what spring in Amagansett has to offer. We can’t wait to welcome you back into the fields to cut flowers and pick herbs, to share pizza at our first CSA potluck, and to hear what you’ve made with the food grown with love and care by our incredible farm team. I hope you love and treasure your first salad from the fields as much as I did - there’s so much more to come!

Amanda + Katie + The Amber Waves Team