Weekly Newsletter 7/11/22

lettuce Mix

On the Farm

The farm keeps humming along as the summer starts to settle in. Today and tonight have been gorgeous. There’s nothing like a still evening after a long summers day. It reminds of something out of a novel.

On the farm we have been weeding. And we’re going to continue weeding. It never ends! At least we have freed up some time by not having a laundry list of crops to get in the ground. Our summer crops are for the most part in, and now we can start looking towards planting for the fall. Last week we seeded some trays of lettuce, cabbage, and broccoli in our greenhouse for planting out in a few weeks. While we don’t have to plant as often, now we have to flip beds to get them ready to be planted in. The farm is an ever changing landscape, and few things stay in place for long.

Aside from planting and weeding, the plants we have in the ground are looking big and healthy. Tomatoes are coming right along. They are in the fields in front of the greenhouse and we will be taking them out from under their row cover in the coming week. I’ve been peaking below regularly to see where there at, but never get a big picture look until we uncover them. Peppers and eggplant will be unveiled, as well.
Lots more crops are coming into their own. Broccoli is starting to button, beets are bulging in the soil, and the carrots are just long slender tap roots waiting to expand outward. More on what to expect this week below.
Share week 6


A reminder that we are on the even week schedule for half shares. FULL SHARES receive a basket every week. HALF SHARES receive a basket every other week.


Week 2 – 6/22 Week 10 – 8/17
Week 4 – 7/6 Week 12 – 8/31
Week 6 – 7/20 Week 14 – 9/14
Week 8 – 8/3 Week 16 – 9/28


Week 1 – 6/15 Week 9 – 8/10
Week 3 – 6/29 Week 11 – 8/24
Week 5 – 7/13 Week 13 – 9/7
Week 7 – 7/27 Week 15 – 9/21

We are right on the precipice of full summer shares, and baskets are growing each week. We’re gonna skip the kale and chard this week after everyone has gotten plenty the first four weeks. We’ll be rotating it through shares as the season progresses.

In shares this week is Arugula. It is baby sized and delicious. Everyone should get a nice, big bag. Basil will be the herb this week! Head Lettuce ought to be a regular. Garlic! We’ll be pulling up some green garlic to put in shares this week. It can be used the same way you use dried garlic, but it has a shorter shelf life. We’re gonna clear out the rest of our Napa cabbage for shares this week. It is not fully headed up, but still has plenty of good wrapper leaves. Radishes will be back in shares. Summer Squash is in abundance right now and will be in all baskets. Everyone will get either a Cucumber or Zucchini. We’re just waiting for the beds to start producing in earnest, then they should be in all baskets.

Check for recipes below!

QUICK NOTE: Blueberry shares will be starting next week! We have a few blueberries that will go in to the store this week, but don’t have enough for all of shares yet!

Shares Week 5:
Head Lettuce
Napa Cabbage
Summer Squash
Cucumbers or Zucchini

Bread Share: Honey Multigrain CHECK LIST FOR NAME


Gonna have two recipes for you this week! First will be for using your napa cabbage, and the second is a great main dish to go with the cabbage!


¼ cup olive oil
8 garlic cloves, thinly sliced
2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
Kosher salt
1 teaspoon Aleppo-style pepper, plus more for serving
12 ounces paccheri, ziti, or other large tube pasta
2ounces Parmesan, grated (about ½ cup), plus more for serving
1 tablespoon fresh lemon juice
½ cup basil leaves, divided


Step 1

Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash and increase heat to medium high; season with salt. Cook, tossing occasionally, until squash begins to break down. Turn down heat once it begins sticking, and continue to cook until the squash is jammy and soft, 12–15 minutes. Toss in 1 tsp. Aleppo-style pepper.
Step 2

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.
Step 3

Transfer pasta to skillet with squash using a slotted spoon or spider and add ½ cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.
Step 4

Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.



1 small head Napa cabbage, thinly sliced then coarsely chopped (see notes)
1 C thinly and diagonally-sliced sugar snap peas
1 C radishes, sliced into half-moon shapes
1/2 cup sliced green onion
1/2 cup chopped cilantro (see notes)
1/2 cup sliced almonds, toasted

Dressing Ingredients:

1 T white wine vinegar or white balsamic vinegar
1 T Golden Monkfruit Sweetener, or sweetener of your choice (see notes)
1 tsp. soy sauce or Gluten-Free Soy Sauce (see notes)
1/2 tsp. crushed garlic puree or minced garlic
1/4 tsp. Asian sesame oil
1/4 tsp. ground ginger puree or minced ginger
1/4 tsp. Sriracha sauce or other hot sauce (more or less to taste)
1/3 cup mayo


Thinly slice Napa cabbage, then coarsely chop to make about 4 cups shredded cabbage.
Trim both ends of sugar snap peas, then thinly slice on the diagonal to make 1 cup sliced peas.
Trim both ends of radishes and wash if needed, then cut in half lengthwise and cut into half-moon slices.
Slice green onions to make 1/2 cup.
If using cilantro, wash, spin dry or dry with paper towels, and then chop enough to make 1/2 cup chopped cilantro, or a bit more won’t hurt.
Put Napa cabbage, sugar snap peas, radishes, green onions (and cilantro if using) into salad bowl.
In a bowl or glass measuring cup stir together the white wine vinegar, sweetener, soy sauce, garlic puree, sesame oil, ginger puree, and Sriracha sauce (affiliate link). I recommend doubling the dressing; it is good on so many things!
Whisk in the mayo until ingredients are well combined.
Toss salad ingredients, add enough dressing to coat ingredients, and toss again.
Toast the sliced almonds in a dry pan over high heat for 1-2 minutes (just until the nuts are fragrant).
Add almonds to the salad and toss gently.
Serve immediately. At my house this never lasts long enough to know whether it will keep in the refrigerator!
Store fridge 2

Check out the Farm Store!

Plenty of veggies in the store this week! Plus a big order coming in to restock the off farm goods. Come check us out!

Plus eggs, ice cream, chocolate milk, pudding, kimchi and saurkraut, and honey, as well!

Fall VEggies

Fall Shares!

Still quite a ways out, but it doesn’t hurt to plan ahead, and the fall share helps you plan through the winter. Plenty of potatoes, sweet potatoes, garlic, carrots, winter squash, and more to last you well into January and potentially beyond.

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