2019 CSA Newsletter - Week 20

Hello Heart & Spader’s! My name is Kianna and I will be taking over the very LAST NEWSLETTER of the season. A little background about me is that I have lived in Alaska, Montana, and California. These states have exposed me to some of the most beautiful landscapes and outdoor excursions. Through my travels I have developed a strong appreciation for nature. Living in Oregon is no exception. I am currently in Portland as a dietetic intern at Oregon Health and Science University. For those that may not be familiar, a dietetic internship is one year in length or two years to complete a combined internship/master's program. As an aspiring dietitian, I am passionate about preventative medicine and the powerful effects of healthy food on the body. Heart & Spade Farms mission encompasses this message, making it one of my most impactful and insightful rotations thus far (and no I’m not just saying that)!

One thing that I have noticed is that Oregonians sure love their fresh, local produce. I know I definitely do. However, aside from the aesthetic snapchats/instagrams of colorful harvested veggies, I had no idea just how hard farming actually was until now. My rain boots literally fell apart, giving Annika, Lauren, and I the extra job of picking up rubber straps and other remains of my boots that fell victim to the fields! It is safe to say that farming is a labor of love. During my two weeks at Heart & Spade Farms, my friend/colleague Lauren and I harvested sweet peppers, hot peppers, swiss chard, lettuce, beets, and leeks (a personal favorite). Because things are wrapping up at the farm, Lauren and I tore out the pepper and tomato plants. We also tore out metal stakes, which happened to be the home of some of the largest spiders I have ever seen! I got my extra steps in that day by running away from those.

On a more serious note, throughout the rotation I learned about the sustainable practices of Annika’s farm. I knew coming into Heart & Spade that I wanted to do a project surrounding the importance of supporting local, small-scale farms. I created an infographic comparing Heart & Spade Farms agricultural practices against the typical large-scale agricultural practices. In addition, I developed a sustainable practice of recording pest and diseases that make produce unharvestable in order to take preventative measures and ultimately reduce food waste next season.

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Red Kuri Squash

Rainbow Chard





Try your produce in Chard and Lentil Soup by Keith Snow


1 tbs butter

1 large onion

1 clove garlic

1 tbs fresh thyme leaves or 1/4 tsp dried thyme

2 small carrots

2 small parsnips

1 cup French green lentils

1 small ripe tomato

1 1/2 tsp kosher salt

freshly ground black pepper

6 cups water or low sodium chicken stock

1 small bunch Swiss chard

Extra-virgin olive oil

*Use the white and light-green parts of two leeks in place of the onion; try a cup of cubed butternut squash instead of the parsnips.*


1. In a stockpot, melt butter over medium heat. Add onion, garlic, thyme, carrots, and parsnips; saute, stirring often, until tender, about 5 minutes. Add lentils, tomato, salt, pepper, and the water. Bring to a boil, reduce heat, and simmer uncovered until lentils are tender about 40 minutes.

2. Add chard to soup and cook until leaves are wilted and tender about 5 minutes. Season with additional salt and pepper, if desired. Serve with olive oil for drizzling.

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