2019 CSA Newsletter - Week 9

I was so lucky to have help harvesting this past week (thanks to medical school finals!) Alec & I spent the weekend in Seattle watching friends get married, and now we’re back and ready to pick up where we left off.

I’ve nearly completed a major hurdle in the farm season--planting for the fall. This season has been a tough one in regard to pests, especially flea beetles, which are at the farm in full force right now. They enjoy nibbling on the leaves of many of our solanaceous crops (eggplant, peppers, tomatoes, and potatoes) but only pose a real threat to our crops in the brassica family (kale, cabbage, radishes, turnips, collards, mustard greens, and broccoli). The tender greens of newly transplanted crops are irresistible to them, so after planting out our fall kale and direct seeding our fall turnips and radishes, I use floating row cover to try to shield them from infestation and hope for the best.

This is typical for “behind-the-scenes” farming, and I know we have many fall crops that we can rely on including beautiful herbs, leeks, onions, winter squash, carrots, beets, parsnips, and of course our tomatoes, eggplant, and peppers which should keep producing through October. This farm has no shortage of food! I truly love how challenging farming can be--every season provides a new set of issues (and triumphs!), and there is never a dull moment in the field. Farming can be unpredictable and frustrating, at times, but also immensely satisfying and rewarding.

We donated over 200 lbs of food this week to the Diabetes Center at OHSU as well as to the Oregon Food Bank! It feels great to be able to fill our farm shares to the brim and also share our bounty with those who need it most. As many of you know, I started this farm with a mission to make the local food movement accessible to all. I feel that we have been successful in achieving that mission this season, and look forward to continuing on this path for the remainder of this year and next.

This week’s share will include:

Summer Squash



Hot Peppers

Sweet Pepper







Zucchini Bread W/ Cherries, Chocolate, & Cardamom

Zucchini Fritters With Roasted Tomatoes and Cilantro-Lime Yogurt Sauce

Eggplant & Cabbage Dinner Frittata

Cabbage Wedges W/ Buttermilk Dressing

Turmeric Coconut Curry With Pork

Shoyu Cabbage Soup

Quick Pickles (cucumber)

Pickled Beets

Easy, Fast, Mak Kimchi

Summer Squash Casserole

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