Thus, final payments are due for CSA, so you may be seeing an email stating you have an outstanding balance, or that a physical or e-check is being processed this week.
Physical checks should be cashed this week, and echecks should pull from accounts this week as well.
Around the Farm
Mid-Summer Madness
This week brings the first official taste of summer sweetness—Yoder sweet corn is here! Grown by the teenage nephew of our Amish farming partner, it’s arriving right on schedule and just in time for some classic August meals. Melons might be making their debut too—we’re keeping a close eye on ripeness and hoping to share the first fruits of those 3,000 vines with you very soon.
'Juliet' tomatoes are about to ripen!
The tomatoes are so close. Cherry tomatoes are trickling in with more ripening by the day, and the slicers and heirlooms are starting to blush. Once they truly begin, they come in strong, so hang tight—it won’t be long now.
Out in the fields, we finally got our fall crops planted: cabbage, kohlrabi, rutabagas, radishes, cauliflower, and broccoli are in the ground and off to a strong start. As wild and nonstop as summer feels, this marks the beginning of our shift toward fall. We're also starting to plan for cover crops—grains and legumes like rye, oats, or peas that we seed into empty beds to protect and improve the soil. These unsung heroes hold nutrients in place, reduce erosion, suppress weeds, and help rebuild soil health before or after we plant a main crop.
Of course, the weeds haven’t gotten the memo that we’re busy. They’re making a serious push, but we’re fighting back with every tool we’ve got—hoes, hands, and lots of grit. Watering remains a full-time job, even with a surprise storm or two. And while wildfire smoke has crept in again, it’s thankfully been mild so far—enough to tint the sky, but not enough to stop us.
The Menu
Credits for Veggie Shares: 30 for Standard/EOW, 60 for Large Shares
All other shares are not customizable and are therefore not reflected in the store. Please take a look at your CSA Account in Farmigo to see your Share options and schedule.
Available for this Week's Veggie Shares:
Basil - Italian, Lemon, Purple (limited), and Thai are available.
Bulk basil is also available! Look in the "Bulk Items" section. 1 grocery bag of field-run (uncleaned, unsorted) basil is just $5.
Beets- red beets, without the tops.
Bok Choy- larger, white-stemmed variety. For the last time in a while.
Cabbage*- Green and medium/small.
Eggplant, Mini- A mix of a few different kinds we grow. All tender and delicious!
Fennel*- it's back! We have two more plantings that I hope will size up soon, too.
Fresh Garlic*- freshly harvested, so the layers between the cloves will be wet.
Herbs:Cilantro, Pickling Dill, Fern Dill, Parsley, Summer Savory, and Stevia.
Kale- Siberian, Dinosaur, Green curly, and Red curly.
Kohlrabi-green and purple varieties. Potentially the last week.
Napa Cabbage- crispy, crunchy, and a lovely lettuce substitute.
Okra - very limited, but it will appear and disappear from the list from now on.
Potatoes, Red!*- from Green Wagon Farm.
Rutabaga- still in storage from 2024!
Scallions/Green Onions- from our fields. May be a mix of white and red.
Shishito Peppers - the first of the peppers have arrived! Limited quantities. 1 in 10 are hot!
Summer Squash*- a mixed bag of green or yellow zucchini, summer squash, and cousa that is around a pound or 3-5 pieces.
Sweet Corn!* Bicolor (yellow and white). If, for whatever reason, there isn't enough to go around, we will let you know. It's the first time the Yoders have grown this much corn, but the patch is huge!
Items for Sale:
Fresh eggs
Jam: Blueberry, Raspberry, and Strawberry
Bulk Basil
Veggie of the Week: Shishito Peppers
Shishito peppers are a long, Japanese pepper with thin walls and a mild, smoky flavor. But, beware... You are playing Pepper Roulette: 1 in every 10ish peppers is hot. Supposedly? We've never counted as we eat them...
How hot is hot? The range is pretty huge, but it should still be milder than a jalapeno.
Here are some great ways to enjoy shishitos:
Blistered Shishito Peppers with Sea Salt The classic prep—just oil, a hot pan, and salt. So simple and good, it hardly needs a recipe, but this one includes tips and optional variations: 🔗 Bon Appétit's Blistered Shishito Peppers
