2019 CSA Newsletter - Week 10

Happy week 10! We’re half way through this abundant season. The farm has undergone so much change in the last two months. It’s remarkable how different the field looks now compared to back in June. Our tomato plants are well over 6 feet tall, our sweet peppers are changing color from green to red & yellow, and our beds of spring greens (& kohlrabi!) have all been harvested and replaced by fall crops.

The cooler weather & rain this weekend feels so strange for August! Our summer crops (tomatoes especially) don’t thrive in this wet, fall-like weather as diseases can spread easily on wet leaves. While it has certainly been more pleasant to work in the field over the past few days, I’m relieved to see warmer, dry weather in the forecast.

As this time of summer rolls in every year, I experiment with different methods of preserving the bounty. I’ve pickled beets & cucumbers, dehydrated peppers & tomatoes (we still have last year’s sitting on the counter), made beet chips, frozen whole & sliced tomatoes, baked & frozen zucchini bread, and made batches and batches of tomato sauce & pesto. We’re hoping to finally try our hand at canning this year and are feeling a little impatient for the tomato harvest to really get going. A coworker from Clackamas Community College pointed me in the direction of OSU Extension for information regarding food preservation, and we occasionally refer to The Encyclopedia of Country Living (a classic how-to book for all farm, garden, and household projects). What are you doing to stretch the shelf life of your CSA?

This week’s share will include:

Summer Squash



Hot Peppers

Sweet Pepper





Bush Beans


Bob’s Red Mill Polenta


Spicy Dilly Beans

Summer Harvest Ratatouille With Pasta

How To Preserve a Whole Season of Hot Peppers

Cherry Tomato Confit

Heirloom Tomato & Herb Salad With Fried Chickpeas & Capers

Spicy Stir Fried Cabbage

Honey-Roasted Carrots & Beets With Carrot Top Pesto

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