Small Family Farm CSA

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Below are current issues of The Weekly Dig Newsletter, from Jillian Varney, owner of the Small Family Farm. Stay up to date on what's happening on the farm!

August Eighth

A little poem I learned from one of our farm-helpers, Liam, I just had to share with you.  


Don't tell secrets in the garden


the corn have ears

the potatoes have eyes

and the beans talk

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The drought on the farm continues to a level deeper than anything we have ever experienced in our 19 years of farming.  The 80% chance of rain we were expecting this last weekend dwindled from 80% to 70% to 60% to 40% to none.  We’re in severe drought status.  But do they have XX Severe status?  We watched our chances for rain dissipate like the dust that flies as the farm truck goes down the gravel road.  The neighbors are selling their cattle because there isn’t enough hay to take them through the winter.  The vegetables are mostly doing well due to an extra heavy burden of irrigation rotation on the farm.  Adam calls the black drip line woven across the farm ‘life support’.  Most crops receive the irrigation they need, but new plantings struggle to survive if they haven’t been watered yet.  I am mostly an optimistic person, but dang y’all, it’s a very trying season! 

To avoid complaining about the drought, I have been contemplating community is a new way this week.  Contemplating resiliency.  Thinking about what it means to me to have a network of people I can call friends that help me to survive in the world.  I consider the social support I receive in just knowing other people who do what I do.  People who farm or garden and find a similar kind of joy in working with plants and soil and whose entire week is made golden by their tomato or pear or cucumber or wild herb harvest from their garden. People who find the greatest pleasures from the smallest things. 

I consider the people who are raising children in a similar way.  I am thankful for the friends we have who see us, know us and accept us even when our hair hasn’t been brushed for a few days.  The people who smile when they see that our feet are all dirty because we left our shoes somewhere out on the farm and we haven’t been to town in a few days or ‘cleaned up’.  The people who are okay with letting their kids run wild with our kids for a few days, even though mom and dad are technically here, we’re ‘out there’ somewhere.  I’m thankful for snacks that can be picked rather than purchased, packaged or prepared. 

I consider the transient farm workers and how even they are part of our community.  Passing through, getting jived about organic farming, farm work, being outside, traveling the world, being young.  We may never be able to put a crew together each season if not for these youthful, similar-minded kin who need us and this experience as much as we need them.  They too are part of our ever-expanding community.

I consider an even broader foodie community of people who value fresh, local, organic food.  You, my dear reader, and your hunger for the kinds of foods that aren’t found in grocery stores.  You sense and smell and taste and know the difference in quality that many are numb to or who have not yet discovered.  You treasure your fresh greens and cooking is exciting to you.  A good recipe score is like winning the raffle.  Sharing meals prepared in love is meaningful to you.  Your CSA box is your prize and this is how you and I are community members even if we have not met.

Even the drought has a way of unifying us.  When we go through a hard thing together we can identify with each other.  It’s a little grave to really feel the seriousness of it, but I know that you know and that’s where we converge and lighten up.  We’re all experiencing the same climate here and because we know community, we can build resilience. 

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What’s in the Box?

Melons-  2-3 Melons per member.  Yellow Watermelons and cantelopes went out this week.  Melons vary in size quite a bit, but we have found that no matter the size, they’re all ripe and delicious! 

Celery-  Absolutely amazing how well the celery is looking considering the drought, much gratitude to Farmer Adam for keeping the drips of water to our celery plantings this year!  Notice how local celery is different from California celery, much greener and stouter than Cali celery, but wow, the flavor!  Celery greens can be used as well if you get creative! 

Summer Squash and Zucchini-  It’s getting late in the season for zucchini and summer squash, many of the plants are looking like they’ve given most of what they had to give.  We’re still picking every couple days, but the numbers are way down.  We’ll continue sharing as long as they keep coming!

Cucumbers-  2-3 per member.  Cucumbers are also loosing some of their gusto.  We’re happy to have them while they linger a little longer. 

Green Top Beets-  Two medium beets per member with their greens still on.  Remove the greens and add them to your swiss chard dishes and store the beets in a plastic bag in the fridge.

Onion-  One large white onion per member this week.

Broccoli or Romanesco-  1-2 pieces per member this week.  This is likely the last of the broccoli and Romanesco for a bit until the fall plantings come on.  Broccoli does not love the summer heat, so for now we’ll say goodby to broccoli and be so thankful we were able to enjoy it even through this very trying summer. 

Eggplant-  1 Eggplant per member this week.  You may have received either an Asin style eggplant (long and thin) or a standard Eggplant (large and round).  Eggplant also prefer 50 degree storage temps. 

Swiss Chard-  Beautiful looking bunches of Swiss Chard this week we were very happy to share with you!  Sub swiss chard for spinach in any recipe you would use spinach and bonus, you can add your chard stalks to a stir fry, muffins, or however you can sneak them into your families’ bellies! 

Tomato-  About 2 lbs per member.  A wide variety of tomatoes to share, pink, yellow, red, and ‘black’ heirlooms, red slicers, romas, we grow it all!  This was the first picking and we’re so excited to be back in the tomato patch picking tomatoes again this year to share with you!  Tomatoes love 50 degree storage temps.  We pick any tomato with a ‘blush’ which means any amount of color that it has started to turn, we pick em.  They still qualify as ‘vine ripened’ tomatoes even when we do it this way.  If we picked every tomato when it was 100% ripe, you would instead receive tomato sauce in your boxes, and that gets messy!  We highly recommend not putting tomatoes in the refrigerator as refrigerators tend to suck flavor out of tomatoes.  For maximum flavor and enjoyment, allow them to sit on your counter to ripen and promptly use up once ripe!

Next Week’s Best Guess:  Sweet corn, melons x 2, cucumbers, summer squash/zucchini, green beans, tomatoes, onion, hot peppers, celery, beets or carrots, kale, parsley, sun gold cherry tomatoes. 


Creamy Celery and Carrot Soup

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Swiss Chard Fritatta

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Skillet Pizza with Eggplant and Swiss Chard Greens

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Pink (or Yellow) Watermelon Lemonade Slushies

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Baba Ganoush (Eggplant Dip)

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August Second

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CSA farming is good for is setting routines.  We have deeply set sequences that shape our days, weeks, months, seasons and years.  I believe that predictable practices are good for a person, a family and a crew.  There is no questioning whether the job or the task set before us is worthy or important, it simply must be done.  While CSA Farming is inherently very demanding work, the work feels less overwhelming because it is so predictable, so anticipated, so certain, SO…..routine. 

Each day we rise at the same time.  The crew meets in the same place and we begin the day in the same truck.  Clearly, we don’t do the same thing every day, but one could almost make a yearly calendar because we nearly do do the same thing on August 3rd each year we that we did on August 3rd last year.  We are harvesting the same crops the first week of August in 2023 that we harvested in 2022 and 2021 and most of the years before.  There are slight alterations to this routine when mother nature turns up or down the temperature on us, crop disease or failure enters into play, or if crops mature a week or two ahead or behind schedule. 

CSA Farming is a highly complicated dance of steps forward and backward and side to side to make room for the moving bodies of crops to be harvested, weeded, planted and prioritized.  There are approximately 40 different kinds of vegetables grown on our farm and nearly 150 varieties of vegetables grown here.  If not for the brilliant invention of excel spreadsheets, there is simply no way we could keep it all straight in our busy farmer brains.  Careful winter planning, scheduling and reordering sets us up for a season of success-or at least lower stress. 

When crops mature anew each season they re-enter our lives like old friends.  We know their smell, feel, and behaviors so well that there is no need to take time to get oriented.  We know which tools are needed for harvest.  We know which end of the bed to drive the truck into. We know which tractor or piece of equipment is needed if any.  We know which bins to grab for harvest.  We know that Mondays and Tuesday mornings will always be a harvest day. We know Tuesday afternoons will always be packing days.  We know Wednesdays will always be delivery and Thursdays and Fridays will always be used for planting, weeding and EOD harvest. 

While such deeply engraved schedules and habits may feel like prison chains to some, they are a comfy pair of familiar jeans to others.  A rhythmic pulsation to a season with ones fingers literally on the pulse, relates you to a places like few other professions.  Twenty years of repetition is helpful in putting a person at ease amidst a woven tapestry of complicated systems that look impossible from afar.  It feels good to know a trade, have a skill and become a person who has put in their 10,000 hours doing something over the course of a what becomes a lifetime. 

As a young 20-something I was enamored with travel, adventure and seeing the world.  I wanted to go everywhere and see everything new and exotic.  I wanted a passport stamped with every different color and language and custom.  But it didn’t take me long to realize that what is most enchanting and mesmerizing about visiting other cultures, is the thousands of years those cultures invested building their stationary religions, civilizations, languages, and values.  These cultures themselves were deeply immobile.  I became envious of people who knew a piece of land and a place and inherently themselves so well that it was attractive and beautiful and exquisite to me.  I wanted what they had, but I knew that the only way to achieve it was to go home and put down some roots.  It’s awkward, in a way, because I sit on a piece of land that was made available to me because my ancestors pushed away the natives who were here already with their own deep customs.  But this is my white-girl attempt at participating in my own culture in a single generational lifetime.  My attempt at living a life of purpose and with intention with the tools and culture I have available to me.

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What’s in the Box?

Red Watermelons-   1-2 smaller watermelons.  The melons varied in size quite a bit.  If you received two watermelons, it is because they were smaller.  If you received 1 it is because they were bigger. 

Cucumbers-  4-5 cucumbers per member.  Cucumbers prefer 50 degree storage, so find the temperature zone that works best for your home!   

Zucchini and Summer Squash- 2-4 squash per member.  Prefers a 50 degree storage temp, so find the temp zone in your house that works best for you!  Remember that zucchini freezes easily, it can be grated on a cheese grater and frozen if you’re overwhelmed! 

Green Onions-  This is the final week of green onions before we move into standard slicing onions. 

Green Curly Kale-  Kale is an extremely versatile green that can be snuck into so many dishes if you’re feeling creative.  I’m inspired this week to make dehydrated kale chips! 

Celery-  The first celery harvest of the season!  They’re looking good this year because they were irrigated so many times.  We plan to give celery the next 3-4 weeks, so time to make those soups and salads you love that call for celery!  The greens can even be used to make stock, chopped and added to your egg salad or garnishing. 

Carrots-  1 pound bags of carrots per member this week. 

Broccoli/Romanesco/cauliflower-  2-3 pieces depending on size.

Lettuce- 1-2 heads per member depending on size.  Peak summer lettuce gets a little tougher with a stronger flavor, but we don’t mind it this time of year in our kitchen as we are still so thankful to have fresh lettuce, which prefers cooler seasons to mature into tender, mild-flavored heads.

Garlic-  1 head per member.  Metechi is the variety name.  Another red skinned variety.  Can you tell a flavor difference in the different varieties?

Next Week’s best guess: Zucchini, summer squash, cucumbers, yellow watermelons, celery, kale or chard, beets, eggplant, hot peppers, onion, broccoli or Romanesco, a handful of small tomatoes?


Greek Nachos with Cilantro Drizzle (cucumber recipe)

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 Nacho Kale Chips Recipe

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Sesame Cucumber Noodles

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Broccoli Pasta with Orecciette

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Zucchini Baked Ziti

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July Twenty-Sixth

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When you’re cooking dinner or washing your lettuce leaves or chopping your kohlrabi or slicing your cucumbers do you imagine the farm?  Do you think of the crew and their many helping hands and many smiling faces working in friendship and community?  Imagine their laughter under their straw hats, their sun-darkened hands, their workboots and their line of water bottles at the end of the bed. 

Perhaps the next best thing that this farm produces other than vegetables is a community of people who come together under a common belief in the value of participating in ones food system.  This belief brings together perhaps the best kind of people sharing virtues that I have found to be of extraordinary quality. 

First, they come dressed in their peasant clothing.  Their paint-stained button-up rags.  Their thrift-store, garage-sale, comfy besties.  They come in their most worn pair of jeans and oldest pair of tennis shoes reserved only for gritty jobs like yard and farm work.  Not dressed to impress-except for that I am.  An un-decorated soul is more easily seen in it’s raw nature. 

Secondly, I believe it takes a kind of humility that I find extremely admirable to work on the farm.  Nothing is more unpretentious than spending an afternoon on your hands and knees, pulling weeds, picking peas or cleaning kale plants.  It’s monk-like work.  We’re building designs in the sand here.  Vegetables are ephemeral and fleeting.  We’re not building stone monuments or rock walls here.  Nothing that lasts to impress future audiences.  Just meek little basil leaves that will wilt away in the sunlight in a matter of minutes if left unguarded.  In a world where there are endless ways to invest ones time-jobs to have, hobbies to take up, places to see and experience, I am endlessly thankful for those who choose to spend their precious time and space in their lives on this farm.  Perhaps they are coming for more than just vegetables?

What is it then that brings one to the farm?  I believe that working in close relationship to the earth, and in the presence of other people in close relationship to the earth, fosters a kind of spiritual connection to something larger than human intelligence.  To go off the deep end for a moment on you- the smell of the soil is breathed into our lungs when we work.  Our microbiomes are bathed in a cloud of organic topsoil that gets under our nails, under our hair and into our scalps, the lining of our nostrils and the bottom of our boots and lands on our sweaty brows.  There begins a kind of communication and connection between earth and fungus and human.  What tiny beings are their with us teaching us and helping us to listen?  The grounding effect of touching and handling plants whose roots are deeper in the soil than we ever go.  I like to imagine a connection to the brave plants that stand naked under the starlight all the night long with their full beings faced upwards in warship to the sunlight all day long. 

In return for this servitude, we are fed.  We are fed whole, unadulterated, juicy fruits.  We are fed alkalizing, free-radical-removing, heavy-metal eradicating, cancer-fighting greens. We are fed the freshest and highest quality foods available on the planet.  Except, it doesn’t feel like servitude, when viewed through the lens of gratitude and appreciation.  We are fed more than just vegetables. We are fed an enriched kind of community only experienced when shared in a field of garlic.  We are fed a soulful helping of purpose-driven experiences.  Not just our bellies are filled, but our minds and spirits and hearts.  It’s a feeling of fullness and satisfaction that lasts longer than hours.  To say that I am thankful for the helpers who come here is an understatement.  It’s an inadequate expression, but the best available in the language I know how to speak.  I am grateful to be doing this work alongside some of the highest quality people I have had the privilege to know.       

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What’s in the Box?

Green Cabbage- Yes, this is the third week of cabbage in a row.  We debated on wether or not we should give cabbage three weeks in a row, but these cabbages needed to come out of the field.  We’re hoping that you can find a good use them or they’re store in your fridge for a bit until you have a chance to use them up!  Egg rolls!  Unstuffed Cabbage Rolls!  Coleslaw! 

Carrots- 1lb bags of fresh carrots!  Finally they’re here!  Super sweet! 

Zucchini and Summer Squash-  3-4  squash per member.  Stores best at 50 degree storage. 

Cucumbers- 2-3 per member.  Stores best at 50 degree storage. 

Lacinato Kale-  Lacinato kale is a favorite at our house-easy to incorporate into salads, quiches, and a variety of side dishes.  Stores best in a plastic bag in the fridge. 

Green Onions-  Because cooking is always better with onions. 

Garlic-  Asian tempest variety that is a bit spicier than some varieties of garlic.  A nice transition out of garlic scapes into the real deal.  The outer wrapper of the cloves will be a bit thicker than fully cured garlic, but once you get into it you’ll be able to tell which is the garlic clove and which is the fresh wrappers around the cloves. Does not need to be refrigerated.  Garlic can sit on your counter and continue to cure at room temperature, although it does not need to be cured for you to eat it up! 

Cauilflower-  Beautiful Spring Cauliflower.  Cauliflower loves to be kept cold to stay fresh.  We leave some of the outer wrappers on them to protect them during transport. 

Broccoli-  Loves to be kept cold to stay fresh.  Did you know that your broccoli and cauliflower leaves are also edible like kale?  Just in case you’re looking to eeek out all nutritional value from your box! 

Basil-  Fresh basil prefers to be kept like cut flowers in a small cup of water.  Basil will turn black in the fridge. 

Next Week’s Best Guess:  Zucchini and Summer Squash, cucumbers, green onions, garlic, celery, carrots, broccoli, Romanesco or cauliflower, lettuce, dill blossoms                                                                                                                                                              IMG 1026                                                                              Recipes

Cabbage, Sausage and Rice Skillit

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Cauliflower Rice

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Cheesey Stuffed Shells with Kale Pesto

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   Fluffy, Whole Wheat, Zucchini Break Pancakes

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July Nineteenth

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It’s only week 7 and the season feels like it’s in a teenage stage of development.  Many of the plants are looking full sized, healthy, strong, and like they’re approaching the season of setting fruit.  The potato, tomato, squash, melon and cuke fields look fantastic to name a few.  The broccoli and cauliflower we’re bringing in now are also looking amazing for peak season cole crops.  After about two inches of rain this last week (alas!) the farm is looking lush and healthy!  The farm may never look better at any other stage of the season as it does now.  We will soon be harvesting many crops that will chop up the fields making things look a little messier. 

We got a good start on garlic harvest this last week and we will soon be jumping into onion harvest.  Onions are brought into the greenhouse tables and laid out to cure with fans on them.  Onions are similar to garlic in that they must be dried down quickly after harvest to cure or they will not be able to be stored.  I love how beautiful they all look filling up every square foot of the greenhouse.  I love the musty smell of earth and spice that fills the air and the feeling that one more crop is safely brought in from the fields and curing down for storage and ready for packing into CSA boxes. 

It's exciting to watch the farm transition from Spring into an official feeling Summer.  We’re now eating cucumbers which arrive just in time to help keep us cool through the hot summer months.  Zucchini is coming out of our ears and the tomato vines are filling up with green fruits everywhere.  The melon plants have medium sized unripe melons everywhere and even the winter squash are sizing up on the plants already.  The farm looks fertile and the veggies abundant! 

It's a bittersweet thing to watch your children grow up and it's a bittersweet thing to watch the farm grow up too.  Looking so fine and all grown up, pretty soon we'll start digging, cutting, chopping, and picking away at this plants and in late summer their leaves will begin to turn yellow, brown and become spotty.  This is a drastically accelerated metaphore for aging humans and aging plants.  But all these little plant babies are also my babies and I become sentimental as I watch them grown up so big and strong.  It's a good thing that we get watch our own kind grown up a little slower that we watch a tomato or potato plant!  So interesting is the comparison and how wonderful it feels to be so intimately connected to the seasons that the marking of time is aparent and known and felt in observing the stages of the wild and cultivated plants around us.  

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What’s in the Box?

Collards-  Gorgeous collard greens this week as your cooking green.  Use like you would use kale if nothing else comes to you!

Fennel-  Another offering of fennel for the adventurous cooks among us!  Can be sauteed like onions and added to almost anything!  If it’s a larger fennel, slice in half lengthwise and make a V-shape cut in the fennel to remove the hard center core.  Fennel looses most of its licorice flavor when cooked.  The frawns can also be eaten or used as garnish. 

Flat Leaf Parsley-  Flat leaf Italian Parsley as your herb this week to add to your salads of every kind.  Parsley can also be un-bunched, layed on a tray and dehydrated.  Once dried, remove stems and store in an air-tight container. 

Green Cabbage-  This is also the quickstart variety.  We believe that because of the drought this year, this variety of cabbage made tighter, less airy heads than we have seen in the past.  It is still not a storage variety, but we did get more dense cabbage heads this summer than we have in some years out of the Quickstart variety. 

Cauliflower-  Amazing summer cauliflower this summer!  Not a fantastic keeper, so plan on using it up quick!  Broccoli and Cauilflower like to be kept very cold, so rush these guys home and get them in the fridge! 

Broccoli-  Broccoli also loves to be kept very cold, so rush it home and get it in the fridge!  Gorgeous summer broccoli this year!  We learned that the broccoli liked the drought this year.  In years with frequent rains, we see more black spots develop on the heads from being wet too often and too long which is the beginning of decay.

Lettuce-  2 Green leaf lettuce heads this week for all.  Stores best in a plastic bag in the fridge. Summer lettuce can be tricky to grow as lettuce does not love the heat.  I always feel so thankful for any lettuce peak summer! 

Cucumbers-  Horray for the cucumbers!  I have been anxiously awaiting cucumbers all winter long!  Cucumbers prefer 50 degree storage temp.  The fridge is too cold and the counter is too warm, so you’ll have to take your pick!  Use them up because more are on the way! 

Zucchini and Summer Squash-  Plenty more squash to make your dinner and kitchen feel summery!  Prefes 50 degree storage. 

Green Onions-  Green onions to hold us over until fresh onions start coming in!  Can be used all the way to the top! 

Garlic Scapes-  We still have some garlic scapes to share.  We will have fresh garlic for you next week! 

Next Week’s Best Guess-  Kale, Lettuce, Bunching Onions, Garlic, Celery, Carrots, Summer Squash, Zucchini, Cucumbers, Basil, Broccoli, Cauiliflower, Asian eggplant?



Southern Collard Greens and Cornbread Recipe (don't use vegetable or canola oil, sub butter!)

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Lemony Fennel Salad with Parsley

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Garlicky and Cheesy Broccoli and Cauilflower Bake

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Baked Zucchini Chips

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Spicy Asian Cucumber Salad

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July Twelfth

The dry weather continues on the farm.  Farmer Adam spends all of his weekend, evening and in-between hours irrigating around the clock. 

With the hot weather the summer squash and zucchini harvest is hitting strong.  Cucumber harvest will likely begin next week.  Cucumber and zucchini harvest needs to happen every two days to make sure that the fruits don’t get over-mature.  We also harvest broccoli and cauliflower every two days to cut the heads that are fully mature and to make sure they don’t over-mature in the fields.  Broccoli and Cauliflower are both stored in the cooler and iced until box packing on Tuesdays. 

We were very excited to offer fennel this week and possibly fennel again next week if we get a little rain and moisture to help the next succession size up.

We also spent much of Friday removing the remay from the winter squash plants and weeding as much of the patch as we had time for.  This is always a laborious process as the material becomes heavy as we roll it up.  It’s always dusty when the weather is this dry and hot.  It feels good to have it done though.    

We may begin garlic harvest this week which is always a long process.  The garlic will be especially difficult to pull this year if we don’t get a little extra moisture to soften the ground.  We harvest garlic by pulling them out by hand to avoid mechanical damage to the bulbs which are very fragile and easily damaged at harvest.  We mow the tops off the plants so that we don’t bring in too much ‘green’ material which is added moisture that needs to be removed from the plant so they bulbs can begin curing. 

The garlic is then taken into our dry storage room down by our cooler where we run a commercial dehumidifier to try to bring the humidity level down as low as possible as quick as possible.  Commercial dehumidifiers can remove 20 gallons of water from the air per day which is a LOT of water!  For many years we struggled with getting that moisture out of the air in the garlic curing environment before the bulbs started to mold.  Running fans galore just wasn’t cutting it and if we got too much rain during harvest the air was already heavy with humidity, we often had problems with the garlic wanting to mold.  We feel like we have finally figured out a solution to our problem, but we still need to watch the garlic curing area very closely. 

Garlic takes a solid three weeks to cure, but we do like to offer it to CSA “green” and fresh out of the ground.  You will find it in your box soon with most of the neck still attached and the roots looking very fresh.  It’s interesting to see how thick the normally paper-thin membrane is around each clove.  The fresh, thick membrane around each clove looks and feels much differently when it is fresh than when it is cured.  If you end up eating that membrane, no worries, it’s all edible, just maybe a little chewier if you notice it at all. 

It’s very fun to be moving into the summer crops.  We’re expecting sweet corn to be a little behind schedule this year, with the drought the plants were quite delayed.  The tomato plants are setting fruits already.  The peppers and melons are all looking amazing!  The farm looks great, guys! 

What’s in the Box?

Red Kale-  Gorgeous Looking bunches of Red Kale.  It has all the same texture and nutrients that you love in green kale, with a fruitier flavor. 

Romaine-  We are always thankful to have lettuce this deep into the hot, summer months. Lettuce does not love to grown is this heat.  We notice that the texture isn’t quite as tender as it is in the Spring, but we’re just grateful for lettuce in this heat!  Stores best in a plastic bag in the fridge. 

Green Onions-  More of those green onions while we wait for full-sized onions to mature and be ready for harvest.  Green onions can be used from the whites all the way up to the green tips. 

Garlic Scapes-  Another week or two of garlic scapes to hold us over until we be are able to offer fresh garlic.  The edible part of the scape is from the blunt or cut end up to the nodule.  Garlic scapes keep very well in the fridge.  Scapes can be used anywhere you would use garlic and they have a milder garlic flavor with less spice and heat. 

Kohlrabi-  This is probably the final kohlrabi harvest until the cool weather returns in the fall. 

Fennel-  Huge, beautiful bulbs of fennel for all this week. Fennel is a rare treat that we only offer a few times each season.  Make sure to make good use of your fennel and find a recipe that takes full advantage of this rare treat.  If you can’t think of anything, remove the woody core by slicing the bulb in half and then making a V cut with your knive, cut out the hard core.  You can simply slice your fennel thinly into strips and sceautee like onions and even use it in your cooking anywhere you might use and onion.  Much of the licorice flavor fades once cooked. 

Curly leaf Parsley-  We’re happy to offer a cooking herb each week.  Parsley is highly nutritious and alkalizing when eaten raw.  Herbs can also be dried if needed.  You can un-bunch your parsley and lay it out to dry in a dehydrator or warm oven until it’s dry.  Once dried, crumble and remove stems and store in an air-tight ball jar. 

Green Cabbage-  Quickstart is the variety name of this cabbage.  It took a little longer to reach maturity with the dry weather, but here we have it!  Quickstart is not a storage variety.  It is not as dense as a storage variety and is a little airier and lighter, and crispier than a storage variety. So plan to use this head up as they are not meant for long-term storage.  

Broccoli-  Two heads gorgeous broccoli per member. Broccoli likes to be kept colds, so plan on picking up your CSA box as soon as possible and getting our broccoli in the fridge to keep it as green and crispy and preserve it’s shelflife as long as possible!

Summer Squash and Zucchini-  The summer squashes are hitting very hard right now!  5 Squash per member this week. You may have received a mix of summer squash and zucchini.  Remember that summer squashes prefer fifty degree storage temps.  The fridge is a little too cold and the counter is usually a little too warm, you’ll have to pick one and plan on using them up quick!

Next Week’s Best Guess:  Green cabbage, broccoli, cauliflower, summer squash, zucchini, garlic scapes, green onions, cucumbers, celery, carrots, collards, lettuce, fennel (?)


Roasted Broccoli and Fennel Soup Recipe

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Unstuffed Cabbage Role Casserole Recipe

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Thai Stir Fried Noodles with Veggies

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Zucchinin Fritters

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Tex Mex Chicken and Zucchini Reipe

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