2019 CSA Newsletter - Week 2

Thank you all for an amazing first share week! It is always busy on the farm, but harvest days especially can be a whirlwind. I am so lucky to have a helper with me for a couple weeks--Jess, a dietetic student at OHSU’s Graduate Program in Human Nutrition, will be working and learning at Heart and Spade Farms through Friday as one of her clinical rotations.

We were thrilled to see some of the farm’s surplus make it onto patients’ plates this past weekend. Heart & Spade donated 5 lbs. arugula and 11 heads bok choy to OHSU’s Harold Schnitzer Diabetes Health Center! Our produce will be used in their Cooking Demo on Tuesday 6/18 from 11-12:30pm. The event is open to the public.

I believe that understanding the true value of healthy food is best achieved by learning both where it comes from and how it impacts those who eat it. Our food system is a problematic one: it undervalues the individuals who grow it and encourages food insecurity among those who have limited access to healthy foods. It is a frustrating issue to reconcile--how can we place a higher value on local foods and support our severely underpaid farmers while simultaneously work to create equity in our food system and increase access to healthy food? I hope to work toward both of these goals through my efforts at Heart and Spade Farms--thank you for taking an active role in this mission as a share member.

You’re invited to our work party at Heart and Spade Farms on Saturday June 29th from 9-12pm. Put on your overalls and lend a hand weeding carrots, and enjoy a morning together on our beautiful farm! Light refreshments will be provided. Space is limited so if you are interested, please respond to this email to RSVP. Address and additional details will be provided to those who RSVP.

Here’s what to expect for our 2nd share:

Bok Choy

Rainbow Chard





Romaine Lettuce

Hakurei Turnips

Breakfast Radishes

Bob’s Red Mill Lentils


Bok Choy & Turnip Lentil Stew

Bok Choy Salad With Miso Tahini Dressing & Sesame Cashew Clusters

Grilled Lamb Chops With Arugula Chimichurri & Charred Garlic Scapes

Roasted Broccoli & Chanterelle Mushrooms

Pan-Braised Radishes And Greens

Curried Red Lentil & Swiss Chard Stew With Garbanzo Beans

Beet Pesto Pizza With Goat Cheese And Basil

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