2019 CSA Newsletter - Week 15

Happy week 15! We are officially ¾ of the way through our first season at Heart & Spade Farms. The end of the season is bittersweet. We are excited for fall, and for more time to reflect and plan for next season, but wish summer could last just a little bit longer! Time passes quickly on the farm as we work day in and day out seeding, planting, weeding, and harvesting March through August. Now that we’ve reached September, our final winter crops are all in the ground and we have time to look back and appreciate the abundance (and then some!) we’ve had this season. Thank you all for joining us on our amazing vegetable adventure this season and for supporting us in our pilot year! We hope you will join us again in 2020 & spread the word to your classmates, coworkers & friends.

Early bird registration for the 2020 season is now open!! Sign up by November 30 to save $25 off next year’s share! Space is limited. Please visit our website to learn more and register.

My incredible dietetic intern, Emma Whigham, had her last day on Friday! She worked with me for four weeks on the farm & is missed. Please check out Emma’s educational materials about the nutrition content of our produce & the journey from seed to plate on the farm on our new Education webpage.

Fall is my favorite season for eating! Emma, Alec, and I have spent a chunk of time hauling winter squash out of the field over the past week, and are now storing it in our curing “shed” for the next few weeks, where it will dry out & sweeten up. I’m excited to announce that our garlic & onions have finally finished curing. We also have parsnips, dinosaur kale, rainbow chard, and more leeks in the harvest plan for the coming weeks.

We’ve almost raised enough funds to give two whole shares away to patients affected by types-1 & 2 diabetes next season!! Thank you to our friends who have contributed so far. Please help us reach our GoFundMe campaign goal of funding 10 shares for patients next season. A donation of $25 will feed two households for one week, and a donation of $500 will feed two households for an entire season! Any donation will help achieve the farm’s mission--to provide local, fresh, organically grown produce to those who need it most!

Lindsey from JBT picking up shares to give to students last Friday!

One final announcement--we are still taking orders for bulk tomatoes! Try your hand at canning or freeze whole tomatoes for winter AND support the farm. Order 10 lbs. for only $15 by responding to this email! We accept payment via Cash App, Venmo, or Free Bank Transfer and will deliver during normal share pick up hours.

This Week’s Share Contents:



Hot Peppers

Sweet Peppers



Rainbow Chard


Bob’s Red Mill Kidney Beans


Hearty Pepper Chili

Perfect Roasted Carrots (3 Ways!)

Carrot Cake Scokies (farmer approved!)

Nytimes’ Chicken With Salsa Verde

Stir Fried Rainbow Peppers, Eggplant, and Tofu

Pizza With Sweet & Hot Peppers

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