We’ve welcomed quite a few new members recently, so we created a new CSA Start page! It explains how customization, credits, Farmer’s Choice, weekly deadlines, pickup, and other parts of the CSA work. It was designed for new members, but longtime members are welcome to use it as a refresher, too.
A couple of reminders for everyone:
Unused share credits do not roll over from week to week. If you select more credits than are included with your share, you are responsible for paying the additional amount.
August 1 was the payment deadline for second installments. If you enrolled in automatic payments, you may see that payment processed automatically. If you are not on an automatic payment plan, we may email you this week regarding your second payment. If you sent us a check, it will likely be deposited on Monday.
Around the Farm
We received plenty of rain over the last week! Woo hoo! The fields are well watered, and we should be in good shape for a while. With irrigation taking less of our attention, we can move on to some much-needed weeding projects, especially rescuing the dahlias from certain suffocation and flame-weeding the fall carrot beds.
This little predator was spotted among the kale leaves. No worries, though! Praying mantises are farm-friendly insects that we love seeing. Photo credit: Cari B.
Otherwise, August means harvesting, harvesting, and more harvesting. Last week, we dug and washed a large batch of carrots, and they look beautiful. We’re also beginning to pick the first handfuls of cherry tomatoes from the field and spotted our first muskmelon- squeeee! Right now, those summer fruits are but a little trickle, but we know that trickle will become a flood before long...
Justin has also begun tearing down the old building, so that project is officially underway. Behind the scenes, we’re also trying to hire more help as quickly as possible, squeezing application reviews and interviews into an already busy schedule. Finding the right people takes time, but we need to get them in place soon. We know we will find the right person soon, though.
Cyclospora concerns also continue to bring more people to the farmers market and the CSA. We’re glad to provide an alternative for people who want to know where their food comes from, but we truly hope everyone can feel safe eating raw veggies soon.
This Week's Harvest
If you do not customize, you will receive the Farmer’s Choice Share this week, which includes theitems marked with asterisks (**).
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**- 2-3 field-grown cucumbers with seeds, depending on supply.
Small Salad aka Pickling Cucumber- back from break, but with a limited supply.
Eggplant! - mixed mini eggplant. These are not the same as the bigger ones; they are best when eaten small and are often more tender.
Fennel- black licorice-flavored bulbs are great for roasting.
Garlic**- this garlic is fresh and can be refrigerated or dried. The layers between the cloves will be "wet," though, not papery dry yet.
Herbs: Flat-Leaf Parsley from Monroe Family Organics. Limited.
Hot Peppers! - a mix of our mild to medium peppers, likely mostly the Hungarian hot with a few jalapeno mixed in.
Italian Dandelion: Probably for the final time
Kale
Curly**, Scarlet, orDinosaur
Kohlrabi, Spring- a smaller version of what we offer in the fall/winter. 2 bulbs per share.
Napa Cabbage- a lovely alternative to lettuce. This makes an excellent slaw and is fantastic for fermentation too.
Onions, Fresh- We're working through 'Candy' onions right now.
Potatoes, Farmer's Choice**- we finally have enough time to dig our own taters on the farm, so we'll see what we get!
Rainbow Chard - a wonderful replacement for spinach.
Rutabaga - a hearty veggie that can be used like a potato. From the 2025 harvest.
Sweet Corn!**- a lovely bicolor patch from our Amish neighbor John is ready. Non-GMO and just right. We're hoping to give everyone 4-6 ears per share, but that will depend on Mother Nature.
Note: we only have corn 2-3 times per season, but this is a smaller patch.
Tomatillos**- a wonderful green-tomato-like veggie that is traditionally made into salsa verde or green enchilada sauce.
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.
Carrots! We know them, we love them... but what can we do with them besides snack on them raw? Or, what if you find just a few kicking around the bottom of your crisper? Oh, there is a world of possibilities!
Carrot Ginger Dressing
This Japanese restaurant-style dressing uses just 1-2 carrots, along with fresh ginger, onion, miso, rice vinegar, and sesame oil. Everything is blended into a bright, tangy dressing with a touch of sweetness. Try it over greens, cucumbers, cabbage, grain bowls, or roasted vegetables.
These bowls turn two carrots into a quick-pickled topping with onion, rice vinegar, sugar, and salt. The tangy carrots are served over rice with ginger-garlic pork meatballs, cucumber, cilantro, and jalapeño. It’s a fresh, filling summer meal with a nice mix of savory, sweet, spicy, and crunchy flavors. The pickled carrots can be made ahead and kept in the refrigerator until you’re ready to assemble the bowls.
I have always been team bean. Veggie burgers are something we whip up for every BBQ. Some contain beets, some contain carrots, but always beans. Here, the carrot adds a little sweetness without overpowering the burger. We’ll vote for just about anything that can be turned into a burger patty!
