More Drought…

On the Farm

Everyone has to cross their fingers for rain, OK? We’re hurting for it now. The storms largely missed us last week. Maybe a half inch over all of Monday night and Tuesday? Whatever we got, it was gone by Thursday. Shares are still looking good for this week, but we’re in a critical time for a lot of our veggies. Granted, you can say that just about any time during the summer on a mixed veggie farm, but we have about 25% of our fields in new plantings for fall that need some moisture, and maturing crops getting ready for harvest will suffer without a rain.

This’ll be the last newsletter in August, and the forecast for September 1st has the night temps plunging into the 40’s. Woo! Light at the end of the tunnel! I’m going to ignore that the temps are supposed to rise again later in the week and count it as a win. The crew and I are getting antsy for some cool mornings. Farming in the fall is easily the best part of the job, the spring is a close second, and the summer, well, it’s a labor of love. But the fall, I could gush over it for an entire newsletter. The wind starts to pick up a little, we get to ease into the day wearing long sleeves and shedding layers as we go, the leaves start to turn, making every field a post card, and we get to start picking my personal favorite crops of the season. I love planning for fall because it is full of my favorite crops to grow; beets, carrots, winter squash, radicchio, onions, leeks, and pumpkins.

Our winter squash has been a pain point this season. The dryness delayed our transplants getting into the ground on time, and the plants never recovered. Luckily there was some extra space around the farm and I direct seeded a few rows, but those will come in late, and it’s not as much space as I originally planned. We’ll see. The pumpkins and the gourds, though, they’re looking great.

More on CSA shares below.


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’re gonna keep the Carrots coming this week. We’re finally picking out of the new bed and they are in much better shape than the last carrots we were picking. Not as sweet, though. Cilantro is the herb for this week. Eggplant should make it around shares. Garlic is a staple. Head Lettuce is not looking the best but will be in shares regardless. Kale is back in shares. We’ve been picking it heavy to keep it productive for the fall. Onions, Peppers & Squash are mainstays. Tomatoes. I keep saying that they are coming, and we have passed out some, but we’re not anywhere near what I would expect in shares this season. I’m sure the plants were impacted by drought, and despite a good, healthy start, we’re seeing a ton of slow turning and smaller tomatoes. We’ll pass out everything we get.

Check for recipes below!

Shares Week 12:
Head Lettuce
Summer Squash and Zucchini

Bread Share: Cinnamon Raisin CHECK LIST FOR NAME


Cilantro calls for salsa, simple as that.



2 cups Baby Carrots, chopped fine
1 Ripe Mango, diced
6 Scallions, diced
1/3 cup Red Onion, chopped
1 cup Cilantro, chopped
1 cup Cherry Tomatoes, sliced
2 Garlic Cloves, sliced and chopped
2 Jalapeno Peppers, diced
Hot Sauce to taste
Salt & Pepper to taste


Mix all ingredients in a bowl.
Taste for seasoning.
Refrigerate in a sealed container at least 1 hour – overnight is preferred.


Not really one that uses farm ingredients, but since we’ve been passing out carrots so I figured I’d include it. Homemade hummus is always better, in my opinion, and carrots and hummus are a classic pair!


1 (15-ounce) can chickpeas or 1 ½ cups (250 grams) cooked chickpeas
1/4 cup (60 ml) fresh lemon juice, 1 large lemon
1/4 cup (60 ml) well-stirred tahini, see our homemade tahini recipe
1 small garlic clove, minced
2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving
1/2 teaspoon ground cumin
Salt to taste
2 to 3 tablespoons (30 to 45 ml) water or aquafaba, see notes
Dash ground paprika or sumac, for serving


In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.How to Make Hummus-Recipe-Step-1
Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.How-to-Make-Hummus-Recipe-Step-2
Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.How-to-Make-Hummus-Recipe-Step-3
Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.


Soup is a great use for summer kale. We might even have some soup weather later this week!


2 tablespoons olive oil
1 tablespoon salted butter (or olive oil)
1 large white onion, diced
1 medium carrot, peeled and diced
2 28-ounce cans diced fire roasted tomatoes*
4 cups vegetable broth
2 15-ounce cans white beans, drained and rinsed
1 ½ teaspoons dried fennel seed, crushed with fingers, divided
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 ½ teaspoon kosher salt, divided
2 bunches Tuscan kale (or 1 large bunch curly kale), chopped
Shredded Parmesan or Pecorino Romano cheese for serving, optional


Prepare the onion and carrot as noted above.
In a large pot or Dutch oven, heat the olive oil and butter (or all olive oil) over medium high heat. Add the onion and carrots and sauté for 5 to 7 minutes until tender.
Add the diced tomatoes, vegetable broth and beans. Bring to a steady simmer, then add 1 teaspoon of the fennel seed, along with the dried oregano, smoked paprika and kosher salt. Simmer 12 minutes. (Meanwhile, chop the kale.)
Add the kale and simmer additional 2 to 3 minutes until the kale is tender. Add the additional ½ teaspoon crushed fennel seed. Taste a cooled spoonful and add up to ½ teaspoon additional kosher salt (depending on the salt level of your broth and beans), until the flavor pops.
Serve immediately with grated Parmesan or Pecorino Romano cheese. Store refrigerated for 3 days or frozen up to 3 months.

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