2019 CSA Newsletter - Week 6

Happy week six!

It’s finally starting to feel like a real summer this week! Our tomatoes and peppers are just starting to ripen, and our cucumbers and summer squash are coming in full force. Alec & I spent this past weekend trellising up our peppers and eggplant with bamboo and a lightweight net called “hortonova”.

Harvesting our jumbo collards for week 5 shares!

So far, this has been an extremely abundant farm season due to lower temperatures (most of my crops prefer to grow between 70-90 degrees), additional rainfall, and an intentionally planned surplus for my first year in business (to ensure customer satisfaction, room for crop failure, and opportunities to expand my market). This is my ninth season farming, but my first year as a small business owner.

It has been an amazing journey thus far, beginning in the spring of 2018 when I enrolled in a six week business course at Mercy Corps NW with the aspiration to utilize my passion for growing produce to combat food insecurity. After much deliberation with individuals working to promote sustainability and local food sourcing at OHSU, I decided to launch a pilot season for Heart & Spade Farms with a goal to provide affordable produce via a CSA for you--my incredible supporters at OHSU.

In the fall of 2018, I applied to lease a half acre at Headwaters Farm Incubator, an incredible resource in Gresham owned by the East Multnomah Soil & Water Conservation District. Headwaters offers new farm business owners access to affordable land, water, state of the art infrastructure and equipment (greenhouses, tractors for rent, cooler space, and more), and most importantly an incredible community of farmers who offer support to one another through the hurdles of the farm season.

Thank you for your support during our first season! We truly could not do this without each one of our members. I’d also like to mention that I feel extremely fortunate to have had so much help on the farm this season from Alec and also from many of our amazing members/friends.

Alec & share member/friend, Mary Ryan, harvesting green leaf lettuce for our week 4 shares on July 4th!

I wanted to end this week’s newsletter with a request for our members--every week we go through about a dozen paper grocery bags during share pick up to assist our members who have forgotten bags. If you have a surplus of standard-sized paper grocery bags, the farm would be more than glad to have them.

This week’s share contents:



Fava Beans

Green Leaf Lettuce



Summer Squash



Bob’s Red Mill Black Beans

Spring onions (not cured) getting washed for week 5 shares.


Flatbread With Fava Beans, Cucumbers, and Burrata (highly recommended by farmers and share members!)

Summer Squash Gratin With Salsa Verde and Gruyere

Tarragon Lemon Summer Squash Soup

Fennel Al Forno

Tacos With Summer Squash, Tomatoes, and Black Beans

Kohlrabi & Beet Salad With Yogurt & Dill

Beet & Walnut Lentil Salad With Ginger Dressing

Zucchini Noodles With Beets and Lemon Tahini Sauce

Zucchini Basil Soup With Fried Shallots

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