2019 CSA Newsletter - Week 7

It’s week 7, which means we’re ⅓ of the way through the season!

It’s finally getting hot out and the crops are transitioning into summer mode. I harvested 200 lbs of summer squash last week!! Our fennel is beginning to bolt (preparing to produce a seed head), our fava beans have finally stopped producing pods, the tomatoes are starting to turn red, and the peppers are also growing more numerous and slowly ripening.

As I mentioned in the previous newsletter, most of our crops have really enjoyed the cooler start to summer and are getting huge, fast! I expect more warmer weather crops to make an appearance in next week’s share--this week we are saying goodbye to spring and hello to summer!

My prize kohlrabi weighing in at 3 lbs!

We’ve been working hard to prepare the farm for fall harvest. I ripped out all 150’ of our red kale this past Saturday and prepared the bed for our fall kale planting - Lacinato kale (aka Dinosaur or Tuscan). I’ll be planting & seeding more carrots, beets, rainbow chard, lettuce, and radicchio in the coming weeks in the hopes that these crops will keep the farm well stocked through the end of shares this season and into early winter.

I spent the bulk of Sunday morning harvesting our remaining yukon blush potatoes for shares this week, making room for more fall crops to be planted in the field. Farming on only ½ acre means that space is limited and no beds are left fallow.

Last week’s monster chioggia beets!

This week’s share contents:

Summer Squash


Rainbow Chard



Fava Beans (last round!)

Yukon Blush Potatoes





Simple Beet Soup

Summer Squash and Basil Pasta - our dinner last night!

Zucchini, Swiss Chard, and Chickpea Stew

Cucumber Soup With Bacon Gremolata

Beet Noodles With Sumac Tahini Sauce & Za’atar Spiced Chickpeas

The Best Pan Roasted Potatoes

Cucumber and Radish Salad With Harissa Yogurt

Swiss Chard & Kohlrabi Slaw

Fava Beans & Greens Risotto

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