Weekly Update 8/1

On the Farm

Getting the newsletter out pretty late tonight, so I’m keeping it short.

I took a rare summer vacation at the end of last week to visit my parents, sisters, and niece and nephews over the weekend. It was good to get away for a couple days, but boy does the farm change a lot in four days. I’m still getting reacquainted with the fields after a long walk at dusk last night and working in them today. There are a lot of beds to check in on, and getting my head around what is happening where takes time. As I’ve always said, the farm is an ever changing landscape, and the plants wait for no one. Plus the rest of the farmers kept farming, and did a great job!

This week we will be W-E-E-D-I-N-G cause what else do veggie farmers do. Lots of things, actually, but they all come second to giving the crops room to grow. We’ll also be trellising cherry tomatoes in the greenhouse, fertilizing long season crops, and seeding for the fall. Hope everyone has a great week!


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

BLUEBERRY SHARES! We will have blueberries out tomorrow for members who signed up for the berry share! Since blueberry season can be short, we’re gonna try and give everyone as many as possible in the first couple weeks. This week members will get double what ever they signed up for. In the barn will be a list with your name and the number of blueberry pints you should take home. Please check the list!

There is plenty of variety as we move in to the heart of the summer season. Basil is back in shares as a fresh herb this week. We are hoping to give big bunches for pesto making! Carrots are in shares and hope to stay that way for the next few weeks. Cauliflower replaces broccoli this week. The heat has been a real downer on the brassicas. The cauliflower will have a yellow tint to it. Totally fine and shouldn’t affect its use. It is a reaction to being exposed to light. Cucumbers are a weekly item. Fennel is new this week! The bulbs didn’t size up exactly how we would have liked, but they are still tasty. Flowers! We are overrun with snap dragons and will be including some in everyones share this week. Garlic is a staple. Greens Mix is some type of brassica based salad mix. We’ve struggled with our lettuce mix so far this year. I will be changing fields and see if that has an impact. Kale as a leafy green. This is kind of to replace lettuce heads which will be out of shares for at least a couple weeks while we wait for the heat of summer to pass. Onions. Can’t really call them green anymore. Fresh? They’ll have the tops lopped off this week. They’re just regular onions that haven’t fully cured yet. Peppers are starting to pick up production in the field. Squash and Zukes are a staple for a few more weeks. Tomatoes had a little bit of a false start. Some of the fruit started to turn red, but the bulk of it is still green and sizing up. There will be some tomatoes in shares, but the heavy season is still a couple weeks away.

Check for recipes below!

Shares Week 8:
Greens Mix
Summer Squash and Zucchini
Tomatoes of some variety

Bread Share: Maple Oat CHECK LIST FOR NAME


This recipe is the reason why I started growing fennel on the farm. One of my favorite summer pasta recipes. The New York Times has the original recipe I used. Unfortunately it is pay-walled, but this recipe seems like a good alternative.


16 ounces of pasta of choice (453 grams)
1 cup vegan sour cream
1 cup packed basil leaves
¼ cup parsley
¼ cup fennel fronds (or fresh dill weed)
2 cloves garlic
6 scallions, white and green parts
2 tablespoons of lemon juice
1 cup of sliced fennel bulb (keep ¼ of the fonds)
1 cup arugula (rocket)
1 cup sugar snap peas (cut into bite-sized pieces)


Cook the pasta. Begin by heating a large pot of water. When it reaches a boil, add the pasta. Taste it to check for doneness. Once it’s tender yet firm, immediately drain it and rinse it with cool water to keep it from sticking.
Blend the dressing ingredients. Add vegan sour cream, basil, parsley, fennel fonds, garlic, 3 scallions, and lemon juice to a food processor or blender. Combine the ingredients until smooth. Add more lemon juice or water if you want to make it thinner.
Finish the salad. Mix the dressing and pasta in a large bowl, then add the sliced fennel, arugula, and sugar snap peas. Adjust the flavors. Add salt and black pepper if desired. If the salad starts to cease (dry out), add a few tablespoons of lemon juice to freshen it up.



2 tablespoons extra virgin olive oil
1 small onion, thinly sliced
1 small fennel bulb, thinly sliced
1/2 pound fully cooked apple chicken sausage links or cooked Italian sausage links, halved lengthwise and sliced into half-moons
2 garlic cloves, minced
3 tablespoons dry sherry or dry white wine
1 tablespoon herbes de Provence
1/8 teaspoon salt
1/8 teaspoon pepper
1 bunch kale, trimmed and torn into bite-sized pieces


In a large cast-iron or other heavy skillet, heat olive oil over medium-high heat. Add onion and fennel; cook and stir until onion begins to brown, 6-8 minutes. Add sausage, garlic, sherry and seasonings; cook until sausage starts to caramelize, 4-6 minutes.
Add kale; cook, covered, stirring occasionally, until kale is tender, 15-17 minutes.


Gonna keep this one up for folks! A member emailed letting me know she follows a similar recipe, but freezes them the be enjoyed through the winter!


1 ½ pounds zucchini, grated
¾ teaspoon salt
¼ cup all-purpose flour
¼ cup grated Parmesan cheese
1 large egg, beaten
2 cloves garlic, minced
kosher salt and ground black pepper to taste
2 tablespoons olive oil


Toss zucchini and salt together in a large colander and place in sink to drain for 10 minutes.
Transfer zucchini to the center of a piece of cheesecloth; wrap cheesecloth around zucchini and squeeze to drain as much moisture as possible.
Mix flour, Parmesan cheese, egg, and garlic together in a large bowl. Stir in zucchini, then season with kosher salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Working in batches, scoop tablespoonfuls of zucchini mixture into the hot skillet and fry until golden brown, about 2 minutes per side.

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