Hi Reader,

Pickup locations ran smoothly last week, and we have not had many questions or problems to address, which we are taking as a very good sign that everyone is settling in!

This week, we will begin working on makeups for the Hydroponic Lettuce Shares that were missed during the first week, now that our field lettuce season is over.

A Note About Lettuce Season

Our field-grown lettuce season has come to an end. We hope the final heads were still enjoyable and didn't get too bitter in the summer heat! It is very late in the season for field-grown lettuce in Michigan, as lettuce simply does not handle hot summer weather especially well.

That does not mean salad season is over, though. Kale is still in season and works especially well in hearty salads with grains, roasted vegetables, beans, cheese, nuts, seeds, or your favorite protein. Massaging chopped kale with a little oil and dressing helps soften it and makes it much more enjoyable to eat raw.

We also know that, with all the recent talk about Cyclospora, some of you may feel hesitant about returning to grocery-store lettuce now that our field-grown season is over. Locally grown hydroponic lettuce from Blue Mitten Farm in Okemos is still available to add as a share, with Schedule A, Schedule B, Weekly, and Monthly options. Log in to your Farmigo account to add it.

Go to Account --> Subscriptions--> Add. Navigate past any veggie shares and go to Add-Ons, select the Hydroponic Lettuce Share, and choose the schedule you would like.

Around the Farm

The farm crew finished harvesting all of the garlic this week, and we're now working on some major field cleanup. That means harvesting the last of the spring cabbage, taking down fences so we can mow before putting them back up, and clearing away old plants and crop residue so those fields can be prepped for a new crop.

Our fall carrots finally went into the ground yesterday, right after the second planting of spring carrots was finally rescue-weeded. “Rescue-weeding” is what we call it when the weeds have grown bigger than the crop and we have to carefully find the plants underneath them. It took two Saturdays to rescue those carrots, but it is finally done! It feels a little strange to be planting fall crops while we are still harvesting spring ones, but that overlap is a normal part of the season.

Of course, it is July, so while everything is growing by leaps and bounds, the plants are also screaming for water. Justin and Paul have a careful rhythm to follow to keep everything watered, since we only have so many hoses and pumps. But, over the last five to ten years, we have spent a lot of time and money improving our irrigation systems (thanks, Justin!), so we are doing our best to make it rain for the crops. Still, there is nothing quite like rain from the sky.

If nothing else, a good rain would help keep the windshields on the farm vehicles clean. We had to stick our heads out the window the other day just to see where we were going. Farm vehicles tend to have various bits and bobs that may or may not work, and at this point, we figure there is about a 60% chance that any given windshield wiper will cooperate any time we hop in. Windshield roulette is part of the fun! But, really, we're generally going way less than 10 mph on bumpy dirt tracks around the farm, so it's not as crazy as it sounds. I think.

Still, a good rain would be great for the crops and crew!

This Week's Harvest

Each week, this section of the newsletter will show what we’re harvesting and what you can expect to see in the store.

Items are listed alphabetically-ish in both this section and the store. If you do not customize, you will receive the Farmer’s Choice Share this week, which includes the items marked with an asterisk (*).

The Farmer’s Choice share is our recommended mix of seasonal vegetables for the week, but you are welcome to customize your box and choose the items that work best for your household. Again, if you choose not to customize, this box is automatically yours. You are not obligated to customize your share.

Remember - every week on the farm is a little different! We do our best to estimate harvests in advance, but weather, crop conditions, and Mother Nature always have the final say. Sometimes you are informed about substitutions, and sometimes we have to make quick decisions, but we try to follow your order as best we can.

Non-Food Items to Know About

• More Packaging: select this if you'd like every item that isn't already in a bag to be placed in a separate plastic bag. Most items in the early season (lettuce, cucumbers) are bagged, but some, such as kale, are not.
• Donate My Share: select this if you'd rather skip this week of CSA and have your share donated through the Meridian Gleaning program, which offers food to six different food banks through the help of an extensive volunteer network.

Veggies for Week 4:

• Basil - Green/Italian, plus Lemon, Purple, and Thai. It's also Bulk Basil Season! It's pesto time!
• Beets without tops - Mixed gold, pink, and red, or just red.
• Cabbage- Green, Red, or Pointy!
• Cauliflower- White, purple, or cheddar heads.
• Celery*- A little smaller than what you would find in the grocery, but tender and with lots of flavor!
• Collard Greens - Stronger in flavor as the heat hits us.
• Cucumbers
  • Salad Large*- 1-2 field-grown cucumbers with seeds, depending on supply.
  • Small Salad aka Pickling Cucumber- on break!
• Fennel- the black licorice-flavored bulbs are back.
• Garlic!*- it's finally harvested! 1 share is 1 small/mediumish bulb or 2-3 smaller bulbs. Note: this garlic is fresh and can be refrigerated or dried. The layers between the cloves will be "wet," though, not papery dry yet.
• Green Beans*- our first true harvest from the first summer planting. We should have another harvest in a week or so, then the next patch will begin.
• Herbs: Flat-Leaf Parsley from Monroe Family Organics
• Italian Dandelion: A flavorful, slightly bitter green that’s wonderful sautéed with garlic and olive oil or added to soups, pasta, and beans. Not true dandelion, as you find in yards.
• Kale
  • Curly, Scarlet, or Dinosaur*
  • All can really be used *somewhat* interchangeably, but you will find a favorite for each task.
• Kohlrabi, Spring- a smaller version of what we offer in the fall/winter. 2 bulbs per share.
• Onions, Fresh- we are harvesting these before they fully dry down and cure for storage. They are juicy, mild, and ready to use just like a regular onion. Because they are fresh and uncured, keep them refrigerated and use them within a couple of weeks. You can eat the tops too!
• Potatoes, Red* - from Monroe Family Organics- a lovely fresh early summer potato. You'll notice the skin hasn't dried down yet; this is normal.
• Rainbow Chard - a wonderful replacement for spinach.
• Rutabaga - a hearty veggie that can be used like a potato. From the 2025 harvest.
• Turnip Greens- another hearty green more popular in the American South.
• Zucchini & Summer Squash Mix* - green zucchini, cousa, yellow squash, and golden zucchini could be included.

CSA Store Extras

• Bulk Basil (Italian/Green only)
• Fresh Eggs
• Homemade Jam
  • Blueberry
  • Raspberry
  • Strawberry

Recipes & Ideas from the Farm

Let's talk Kale salads.

Field lettuce season may be finished for now, but kale salads are just getting started. Kale holds up especially well to bold flavors, crunchy additions, grains, roasted vegetables, and hearty dressings. Unlike lettuce, it can even improve after sitting for a little while, giving the kale time to soften and absorb the flavors of your dressing.

Kale definitely has a bolder flavor than lettuce, but once you find the right combination for your palate, you may discover that it is heartier, more filling, and, in some ways, even better suited to a substantial salad. Don’t get us wrong: lettuce absolutely has its place. But kale can turn a cold salad from a light side dish into a full meal.

On hot summer days, many folks grew up eating things like tuna salad or egg salad because they could be made without heating up the house. These kale salads feel like the next step in that tradition: cool, satisfying meals that require little or no cooking, make good use of seasonal vegetables, and leave you feeling genuinely full and even nourished.