This summer, I’m excited to be partnering with Tagge’s Farm to experience their 15-week CSA produce box, and to share how I’m cooking, eating, or preserving their farm-fresh seasonal produce.
As a farmer myself, I am passionate about local food and local agriculture. I love helping our community feel empowered and excited about cooking with local, seasonal ingredients.
On this page, you can learn more about the Tagge’s Farm CSA, but you can also follow along week by week to see what is in the weekly produce box and how I plan to use it.
Thank you so much to Tagge’s Farm for supporting Together We Bloom by providing one of their CSA Produce Boxes for 2026. I so appreciate their support in my mission to celebrate local, seasonal food and the folks who produce it.
What is a ‘CSA’
If you are not familiar with the term ‘CSA’ it is an abbreviation for Community Supported Agriculture.
Essentially, a CSA program asks members of the community to commit to buying in and supporting a farm for their designated growing season. This is in exchange for generous servings of whatever the farm has in season each week.
It is an amazing way to support local agriculture because it allows them to build a more sustainable business. And, it allows members consistent access to farm-fresh produce. For most farms, the CSA members are their VIP customers.
About Tagge’s Farm
The Tagge family has been farming in northern Utah since 1977, when Thayne and Cari Tagge purchased their first 27-acre orchard in Perry.
Over the years, the farm has grown to more than 150 acres of fruits and vegetables. It is now a whole family affair that employs and feeds many people in Northern Utah.
They are probably best known for their fruit production: their Brigham City peaches, Willard Bay blackberries, cherries, and apricots, but they grow many fruits and vegetables.
They also sell jams, salsa, preserves, and other fun culinary items and they are always expanding and exploring new ventures.
Tagge’s has plenty of popular produce stands in Perry, Salt Lake City, Holladay, Kamas, Midway, Park City, and Syracuse where you can stop by and shop from them during the week.
You can also find them at your local farmers markets on the weekends. Friday in Murray. Saturday in Salt Lake City, Ogden, Murray, South Jordan, Daybreak, Provo, Sandy, and Toole. Sundays at Wheeler Farm.
Tagge’s CSA
Tagge’s CSA is 15 weeks of seasonal produce- it runs from early July through mid-October. (However, you can still sign up to join after the start date if they still have room.)
With their CSA, you can choose between three different box sizes (and price points) to accommodate different household sizes.
Each weekly box will contain 8–15 different fruits and vegetables, depending on what’s at its peak that week.
Their CSA services Logan to Santaquin. You can choose from more than 60 pickup locations. Or, you can have it delivered directly to your home for an additional delivery fee.
Along with your weekly produce, you will receive text/email reminders, farm updates, weekly recipes, and the option to add additional items on a regular or week-by-week basis.
There are various add-on options, including local bread, eggs, honey, cheese, mushrooms, microgreens, canned goods, and more. Or, you can choose to add on additional produce items in various quantities- which is perfect for those who like to can or preserve or just have a certain recipe in mind.
If you’re traveling during the summer, Tagge’s also allows members to place up to two vacation holds, making it easier to enjoy their CSA even during a busy season.
As many Utahns know, this is a hard year for everyone in agriculture due to drought conditions, but it is especially hard on those whose businesses rely on fruit tree production. We had an abnormally warm spring paired with a late freeze and orchards across Northern and Central Utah lost all of their 2026 crops due to the freeze. Tagge’s farm is working hard to source fruit from partnering farms for Utahns this year, but their CSA is a great way to support them during this difficult year.
Weekly CSA Journal
Throughout the 15 weeks of the CSA, I’ll update this page with photos, show what came in my ‘two-person’ CSA box, share which ingredient I am most excited about, and how I plan to use the produce during the week.
Whether you’re already a CSA member or simply curious about eating locally throughout the summer, I hope this series inspires you to make the most of the summer bounty.
Week 1- July 7
What’s in This Week’s Box:
In the ‘2 person’ CSA box, this week there was:
- 1 bunch of rainbow carrots
- 1 head of lettuce
- 2 cucumbers
- 10 apricots
- 1 bunch of radishes
- a large bag of English peas
- a partial bag of cherries
- 4 yellow squash/zucchini
The ingredient that I’m most excited for this week: Apricots
I am especially excited about the apricots in the box this week; they really are an early-season treat.
Honestly, apricots are not my favorite stone fruit to eat fresh. I prefer to use them as an ingredient in jams, baking, and cooking.
That being said, we did split the ripest one open to eat as soon as we opened the box. It is hard to resist some of the first fruit of the season! I was excited to come up with a way to cook with them this week (see what I came up with below)
My Plan for this Week’s Produce:
Apricot & Summer Veggie Sheet Pan Chicken & Side Salad
I knew I wanted to make an easy, summer, sheet-pan dinner with some of the CSA ingredients. So I decided to grab some chicken thighs at the store and use all of the yellow squash, carrots, and most of the apricots for this. I also sliced up one of the cucumbers for a side salad with some of the lettuce. To allow the ingredients to shine in this side salad, we simply drizzled olive oil, gave it a nice pinch of salt and pepper over the top, and drizzled a tiny bit of white balsamic vinegar to finish it off.
Sautéed Zucchini with Ribeye Steak and Rice
My husband and I recently splurged on a bulk purchase of ribeye steaks.
We plan to cook together on Friday nights as a ‘date night’ instead of going out to eat and to pair the steak with seasonal veggies as our side dish. We chose to use the two small zucchini this week. Jesse pan-seared the steak in butter and finished it in the oven. Then, while the steak was resting, we threw the sliced zucchini into the steak pan with the butter and steak drippings and sautéed it and seasoned it. Delicious.
English Pea Pasta & Side Salad
We try to make an english pea pasta at least once a year when peas are in season. This is the version that we made this year ‘English Pea and Morel Mushroom Pasta Recipe.’
I used bowtie pasta, bacon, peas, and even the radish greens from the box, wilted into the pasta. We will also do a side salad topped with slices of the remaining cucumber, some of the radishes sliced, and remaining lettuce.
Remaining Items
Having fresh fruits and veggies for snacking is such a treat- we are keeping the cherries for easy ‘straight from the fridge’ snacking this week. I will also snack on the remaining radishes (dipped in blue cheese dressing- yum!)
Week 2- July 14
What’s in This Week’s Box:
In the ‘2 person’ CSA box, this week there was:
- 1 bunch of rainbow carrots
- 2 heads of lettuce
- 2 ears of corn
- 2 bunches of green onions
- 2 cucumbers
- 10 apricots
- a partial bag of sugar snap peas
- a partial bag of cherries
- 7 yellow squash/zucchini
The ingredient that I’m most excited for this week: Summer Squash
I am going to admit something. Growing up with zucchini plants in our garden, we ate lots of zucchini in the summer. Along the way, I decided that I didn’t like zucchini.
Now, this year, I am trying to fall back in love with zucchini. I have a theory that any veggie can be good or bad, and it all comes down to how it is prepared. And I need to figure out how to like it, especially since it is such an abundant summer crop. I have some recipes that I’ve been gathering that I am excited to play with this summer (including the one linked below)
What I’m Making This Week:
Zucchini Lasagna & Side Salad
Replacing noodles with sliced zucchini in lasagna. This is an easy and delicious way to use up a bunch of summer squash in a single dish. I sliced up all 7 of the yellow squash/zucchni from the produce box (I didn’t quite use up all of them but put the unused slices back into the fridge). Served with focaccia and a side salad with some of the lettuce from the box.
Summer Grilled Corn & Steak Salad with Apricot Salsa
We made a version of this ‘skirt steak with warm spicy corn and peach salsa’ recipe from Serious Eats. Replacing the peaches with apricots and played with the ingredients. We used the ears of corn, the lettuce, cucumbers, and some of the green onions in the recipe too.
Ramen
My family eats a lot of ramen and loves to add seasonal veggies into the ramen batches. We have been using the remaining zucchini, peas, and green onions in the ramen.
Fruit for Snacking
We have been enjoying snacking on the cherries this week and snacking on / sharing the remaining apricots for fresh eating.
Veggie Tray
For our family party this week, we plan to slice up the carrots get some dips, and bring the snap peas for a veggie tray side dish to snack on.
Week 3- July 21
What’s in This Week’s Box:
In the ‘2 person’ CSA box, this week there was:
- 1 bunch of rainbow carrots
- 4 ears of corn
- 1 cucumber
- 10 apricots
- a partial bag of sugar snap peas
- a partial bag of green beans
- 1 zucchinii
- 5 peaches (donut and freestone)
- 1 cantaloupe
- **Plus, I chose to take advantage of the strawberry flat add-on option available this week with California strawberries. Tagge’s CSA has lots of add-ons available each week from baked goods, extra produce, and other culinary items.
The ingredient that I’m most excited for this week: Cantaloupe
Every year I look forward to summer melons, and a good cantaloupe is hard to beat. Honestly, for most of my life I thought that I didn’t like cantaloupe. We would always joke that store-bought (often out-of-season) cantaloupe tasted like it didn’t believe in itself enough to be flavorful. You know what? A ripe, summer cantaloupe tastes like nature’s starburst candy and is something worth looking forward to.
What I’m Making This Week:
Rice Bowls with Sticky Apricot Ginger Sauce, Pulled Pork, and Sautéed Sesame Snap Peas.
We have some leftover pulled pork from an event this week, so I decided to use it in a fresh and delicious CSA-inspired rice bowl. I made a sticky apricot ginger sauce to pair with the meat and sautéed some of the snap peas. Then, I plated it with jasmine rice, raw carrot ribbons (with a peeler), thinly sliced cucumber, and crispy garlic.
Corn on the cob
It is hard to beat fresh corn on the cob. It makes a quick and easy side dish with butter, salt, and pepper, so this is an easy one to use this week.
Fresh Fruit & Yogurt Parfaits
We have loved snacking on the fresh fruit and pairing it with Greek yogurt and granola for breakfast. The cantaloupe and peaches really hit the spot. We let the peaches ripen on the counter until soft and then moved them to the fridge. I love a juicy, sweet peach eaten over the sink with juice dripping down my face.
Strawberry Canning Trials
I chose to add some flats of California strawberries to my order. There are some strawberry canning recipes that I have been wanting to try.. I have a blog post that I am working on where I will share the results and which recipes I trialed, and how I plan to use the preserved foods!
Sautéed Zucchini with Ribeye Steak
As mentioned before, we bulk-purchased steaks and are having a weekly Friday night ‘steak dinner’ home date night. This week, for our side dish, we sautéed up the zucchini as a quick veggie side. I like to thinly slice the zucchini into rounds, add a little olive oil to the pan, and salt them as soon as I get them in the pan to start releasing water. Add ground pepper, garlic powder, lemon juice or a dash of vinegar, and cook until browned and translucent.
Greek Potato Salad with Green Beans
For years, my mom has made a Greek potato salad that she found in a recipe magazine back in the day. It is not a creamy, mayo-based potato salad but instead uses Greek dressing, chickpeas, feta, green beans, tomato, red onion, and is an easy lunch or side dish. I will have to share the recipe here in one of the coming weeks!
Week 4- July 28
What’s in This Week’s Box:
In the ‘2 person’ CSA box, this week there was:
- 3 ears of corn. **Plus, I chose to take advantage of the half-dozen corn add-on this week. Tagge’s CSA has lots of add-ons available each week, from baked goods, extra produce, and other culinary items.
- 5 pickling cucumbers
- 1 bag of green beans
- 2 summer squash
- 6 peaches
- 1 cantaloupe
- 1 watermelon
The ingredient that I’m most excited for this week: Watermelon
Watermelon is one of my favorite tastes of summertime. Sweet, refreshing, juicy, and just what you need on a hot summer day (and boy this summer has been HOT!) I was excited to cut into this watermelon and discover that it was yellow inside, not red. I had only had a yellow watermelon one other time, and it wasn’t very sweet, but this one from Tagge’s was perfection.
What I’m Making This Week:
Watermelon, Feta, & Mint Salad
It may sound like a strange combo, but this is a dish I’m obsessed with.. Like, eat it for breakfast, lunch, dinner, and as a midnight snack obsessed with. There is something about the combination of sweet and savory, juicy and fatty. You add olive oil, feta cheese, and mint and/or basil to your cubes of watermelon and let it all meld together in the fridge. 10/10 for me
Fridge Pickles
I decided to use the cucumbers and summer squash to make refrigerator pickles. There are lots of recipes online but I went for garlicy cucumber pickle spears and sweet and hot zucchini pickle rounds. (with the summer squash)
Corn on the cob
Again, we used up the corn as a side for dinners and kept it simple and delicious.
Steak Salad with Summer Veggies & Charred Corn
This week for our Friday night steak dish, we decided to do steak salads. We haven’t been buying lettuce with the Cyclospora outbreak, but the farm that I work at has greens for us to use. For this meal, we added blue cheese crumbles, raw red onion, and charred corn
Fresh Fruit
The cantaloupe and peaches have been enjoyed fresh and oh so delicious. Eat your fill of summer fruit!
Boiled, Buttery Green Beans
This has been my favorite way to enjoy the green beans. I trim the edges off and cut them into 1” pieces. Then, I boil them in salted water until they are soft, drain, toss them in butter, salt, and pepper, and top them with crispy onions. This has been something I make a big bowl of for lunch, dinner, or a snack.
Week 5- August 4
What’s in This Week’s Box:
In the ‘2 person’ CSA box, this week there was:
- 2 ears of corn
- 6 peaches
- 1 carton of blackberries
- 2 cartons of blueberries
- 2 heads of broccoli
- 3 plums
- 2 tomatoes
- 1 onion
- 1 bag of green beans
- 2 zucchini/summer squash
- bag of sugar snap peas
The ingredient that I’m most excited for this week: Zucchini
A quick and easy snack/lunch that I have been obsessed with lately is sliced and sautéed zucchini/summer squash cooked with oil, salt, pepper, garlic powder, and finished with some vinegar or lemon juice to add some yummy acid to it. Then, I put it over cottage cheese with some crispy onions and if I have it, arugula from the farm where I work. Feels light and healthy but still easy. A hyperfixation.
What I’m Making This Week*
*This week is a little different since most of our household is out of town. There is not a specific recipe this week, we will eat what we can and hold what we can’t until people are back in town.
Fridge Pickled Red Onions
I love having pickled red onions in the fridge. We actually grew a bunch of onions in our garden this year so I thinly sliced the red onion from the CSA box and supplemented it with some from the garden to make a larger jar for the fridge. I like to use white vinegar, salt, peppercorns, sugar, and water. For pickled red onions, I don’t usually heat the liquid unless I need them the same day; instead, I put everything in the jar and stick it in the fridge. After a couple of days, they are delicious!
Steamed Broccoli & Fried Rice
Steamed broccoli is an easy side dish and great to have in the fridge to heat up with lunches. We also made a batch of fried rice with the broccoli and snap peas for dinner this week to finish off the broccoli.
Fresh Fruit / Fruit & Yogurt Parfaits
Berries, granola, and yogurt is the perfect breakfast and how we plan to use up our blueberries and blackberries this week. For fresh eating, I plan to enjoy the plums– they are one of my favorites!
Boiled, Buttery Green Beans
I mentioned this last week, but I am still hooked on this method of eating green beans. I trim the edges off and cut them into 1” pieces. Then, I boil them in salted water until they are soft, drain, toss them in butter, salt, and pepper, and top them with crispy onions. This has been something I make a big bowl of for lunch, dinner, or a snack.
Week 6- August 11
What’s in This Week’s Box:
In the ‘2 person’ CSA box, this week there was:
- 2 ears of corn
- 2 peaches
- 1 cantaloupe
- 1 apple
- 1 carton of blackberries
- 4 pears
- 2 bell peppers
- 16 tomatillos
- 1 head of cauliflower
The ingredient that I’m most excited for this week: Tomatillos
Tomatillos felt like a fun challenge when I opened the box this week. Yes, we have made green salsa with tomatillos in the past, but I wanted to try something different. This is not an ingredient that I am super familiar with. I was excited to play with them for family dinner and try something new!
What I’m Making This Week:
Tomatillo Curry with Summer Veggies
I decided to broil tomatillos, the green bell peppers, and some onions to form the base of an indian-inspired curry. I added spices, coconut milk, slivered almonds, chopped cauliflower, and the remaining green beans and summer squash from last week’s CSA box. It turned out delicious.
Summer Bruschetta with Tomato, Corn, & Peaches
Another fun dish that we made this week was a non-typical ‘bruschetta’ dish served with burrata cheese and a balsamic glaze. We used the remaining tomatoes from last week’s CSA (along with more tomatoes from the farm where I work and a friend’s garden.) And then chopped up peaches and used the corn from this week’s (and last week’s) CSA box. Delicious served with sliced baguette.
Fresh Fruit / Fruit & Yogurt Parfaits
Fruit and yogurt parfaits have become a breakfast staple in our house, and it is the perfect way to use the blackberries from the CSA box. While I like to eat cubed cantaloupe straight out of the fridge, some people in my family also like to use it in their parfaits. The cantaloupe has been so sweet and delicious that they dissapear quickly! The apple will certainly be eaten fresh
Pear Upside Down Cake
The pears are not ripe yet, so I am going to wait until they are a little softer and more fragrant before I use them, but I plan to try a recipe for Pear Upside Down Cake this next week when they are ready.
Week 7- August 18
What’s in This Week’s Box:
In the ‘2 person’ CSA box, this week there was:
- 2 ears of corn
- 1 head of cauliflower
- 2 peaches
- 1 cantaloupe *plus we chose to add more cantaloupe to our order this week at 3 for $12
- 2 nectarines
- 4 pears
- 2 bell peppers
- 8 snacker sweet peppers
- 1 yellow onion
- 1 zucchini/summer squash
- 1 tomato
- Brussels sprouts
The ingredient that I’m most excited for this week: Cantaloupe
We have been obsessed with Tagge’s cantaloupe: they are seriously so juicy and sweet. It feels like you are eating a Starburst candy because they are sooooo good. We chose to add the extra melons this week so that we had enough to take some as a side to a family potluck party. It was a hit, and everyone agreed it was the best cantaloupe! We have also been keeping prosciutto in our fridge so that we can have prosciutto and cantaloupe as a snack, but we eat lots of the melon on its own, straight out of the fridge!
What I’m Making This Week:
Roasted Veggie Soup Topped with Bacon and Cheese
We have a family recipe for zucchini soup that is great for when you have zucchini coming out of your ears. Essentially, you utilize broth, zucchini, and cream, blend it up, and add seasoning. Then, of course, you top it with crispy bacon and shredded cheddar.
You can use any mild veggies to replicate this soup, so I decided to rough chop and roast the cauliflower (including the unused half of the cauliflower head from last week), the bell peppers, the sweet snacker peppers, and the onion (plus more onions from our garden).
I did use the zucchini too, but instead of roasting it, I sliced it up and boiled it in my large saucepan in the broth to get it soft. Once everything was finished cooking, I blended it up, poured it back into my saucepan, and stirred in heavy cream. Then I seasoned it with garlic powder, salt, pepper, lemon juice, and a little bit of crushed pepper. Of course, in my opinion, no soup dinner is complete without bread and butter for dipping into the soup.
This week I did not create a recipe- I was just kind of winging it- so instead of a recipe and finished photo, you get my written process and a photo of my cutting board before I began.
BLT with Corn on the Cob & Cantaloupe
Can you think of a more perfect summer meal? We had to slice up our tomato this week for a BLT. To complete this dinner, we also ate the corn on the cob with butter (of course) and cantaloupe with it.
Fresh Fruit
We enjoyed these peaches in the form of peaches and cream this week- with a little half and half, sugar, and vanilla extract in a bowl. The pears are an easy and delicious fruit to take in the lunch box to work and eat on their own. We’ve also been eating the nectarines fresh.
We have been eating lots of fruit as a part of this CSA, and it is such a treat!
Pan-Fried Brussels Sprouts
My favorite way to cook Brussels sprouts is to slice them up, add salt and oil to a hot pan, and pan-fry them until they are soft and blackened. I then like to deglaze the pan with a little balsamic vinegar. To finish, I add balsamic glaze and black pepper, and if you have them around, sliced or slivered almonds add a great crunch to them!
Week 8- August 25
What’s in This Week’s Box:
In the ‘2 person’ CSA box, this week there was:
- 1 eggplant
- 1 cucumber
- 1 onion
- 1 head of garlic
- 3 tomatoes
- 2 zucchini/summer squash
- 3 nectarines
- 4 pears
- 2 bell peppers
- 4 spicy / jalapeno peppers
- 8 apples
- 2 ears of corn
- 1 carton of blackberries
*plus we chose to add cantaloupe to our order again this week at 3 for $12 since they have been SO good.
The ingredient that I’m most excited for this week: Eggplant
For me, eggplant is another produce item that I feel challenged by because I don’t cook with it very often. I wanted to try a simple method of oven-roasting cubes of eggplant as a side dish- to see if I could make it easy and delicious. I feel like roasting veggies is the ‘hack’ to making most veggies enjoyable, and it turned out pretty good (see more below)
What I’m Making This Week:
Roasted Eggplant and Fried Chicken
This was one of those weeks where I worked more than normal, and I had little capacity to play in the kitchen. I decided to get some fried chicken from the deli section of the grocery store and focus on making a veggie on the side and serving it all with some cubed cantaloupe
I washed, trimmed, and cubed the eggplant and tossed it with olive oil, salt, pepper, garlic powder, and roasted it at 425 degrees for 30 minutes, pulling it out halfway through to flip everything. (I also sliced up one of the summer squash to cook with the eggplant since one person in my family doesn’t like eggplant, and I felt accommodating this particular evening. lol.)
Roasting the eggplant like this allowed the outside of the cubes to be deliciously browned and crisped while the inside stayed soft and custardy. It was really yummy!
However, my note from this method is that some of the pieces with the skin were kind of leathery and weird to chew. Removing the skin would probably be a good move for the future. This problem surprisingly disappeared after a night in the fridge as leftovers though, so if prepping in advance, you could still leave the skin on.
Fresh & Spicy Nectarine Salsa
This was a fun salsa to have around the house this week, and it utilized lots of the fresh ingredients! We chopped up the tomatoes, nectarines, jalapeno peppers, bell peppers, corn, cucumber, onion, and some of the garlic. The secret to fresh salsa, in my opinion, is more salt and acid than you think you need. If you taste it and it is missing something, it is likely salt and/or acid!
Ramen with Zucchini
I have mentioned this in previous weeks, but we eat a lot of ‘doctored up’ ramen in our household, and sliced zucchini is a favorite addition. We slice it up and add it when boiling the noodles to get some veggies into the dish.
Blackberry Fruit and Yogurt Parfaits
Fresh berries disappear quickly at our house. Especially since fruit and yogurt parfaits are an easy breakfast that you can prep the night before. The blackberries were a welcome addition to this week’s breakfasts.
Fresh Eating: Pears & Apples
We put the apples in our produce drawer this week to pull out and eat fresh; they make such an easy snack or addition to a lunch. We almost always have apples in our fridge so this is something that we already know how to eat up.
The pears we have been ripening on our counter until they are just starting to feel soft and then moving them to the fridge. After these past few weeks of getting pears in the box, we are hooked!
Week 9- September 1
Week 10- September 8
Week 11- September 15
Week 12- September 22
Week 13- September 29
Week 14- October 6
Week 15- October 13
