On the Farm

Happy Labor Day! The plants stop for no one, so we were out harvesting today, but we hope everyone else was able to get in some end of summer celebrating before the rain set in.

We’re going to get about the month of August’s worth of rain over today and tomorrow, and we’ll need every inch. Usually I say that I don’t want it all to drop at once, but this isn’t so bad. A few inches of soft rain over the course of two days is a whole lot better than a storm dropping an inch over a half hour. The water has time to seep into the soil, and because it has been so dry, a hard rain would have pooled and shed off the surface, taking a lot of soil with it. The predicted 3inches will still be a lot of moisture for the land to deal with, but after months of drought, this is the kind of precipitation we need to break the dryness.

It’s a tough week on the farm this week. We were down a couple pairs of hands today, tomorrow we’ll be down one pair, and on Wednesday we’ll be shorthanded by two again. Not a huge deal, we tailor our plan each week depending on who we have, and whenever we have a small crew the farmers always step up in a big way. But harvest and distribution take a long time on the farm, and Joe and I will be doing some harvest tomorrow to ease the load on Wednesday. What I am struggling with this week is what we have available for shares, and having less hands means getting the harder to pick items takes significantly more time. We’re down a few items that I was planning on having ready this week, and trying to replace those with other will take us some time.

There are a few crops that won’t be ready but Wednesday that should have matured enough by now. I was hoping some of our lettuce beds would have come in on time, our bean harvest would have picked up some more, and that edamame would be ready to start passing out. None of that came to be, so now I’m scrambling a bit to figure out shares for this week. The good news is that our fall crops are looking wonderful and this rain is going to be great for them. By next week we should be back rolling with baskets. Could be a lighter week this week, read on below.

Fall Shares are Going Fast! We are one month out from the beginning of our Fall CSA share! I call the fall share the “Farmer’s Favorite Share.” It is loaded with all the storage veggies we grow on the farm–carrots, beets, onions, garlic, winter squash–as well as potatoes and sweet potatoes that we buy in. Plus all the super sweet fall veggies like broccoli, spinach, chard, and cabbage. I love this share and so do our longtime fall members. We are about 50% sold out for the season already, so I recommend reserving your spot now.


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

The share list this week looks small, but it is because it only includes the items that will be in all baskets. We have beets, beans, eggplant, and arugula that will make it to some baskets but not all. To me this is the best way to get everyone a fair basket without having to stretch a smaller amount to all share members. Carrots are back in shares. I hesitate to keep passing out carrots so often, but we have to pick what is ready for the time being. I’m hoping as more of our fall crops come in that we won’t have to be as reliant on carrots in shares. I keep carrots as our backup share filler because they tend to be well received by our membership. I know I personally eat like 20 carrots a week because they are my go to field snack, and their versatility to be used as a snack, in a soup, or as a side dish make them a good backup plan. Dill will be the fresh herb this week. Garlic and Onions are weekly occurrences. Peppers are doing well in the field.

TO NOTE ABOUT PEPPERS: This week everyone will be getting shishito peppers in their share basket. These peppers are not spicy! They look very spicy, and maybe 1 in 10 has a little kick to it, but for the most part they are a semi-sweet pepper that is delicious fried whole with some oil, salt, and pepper. I’ll put the recipe below. It’s a simple and delicious side dish. Additionally, the long red peppers are also not spicy! They are Carmen peppers and every year members worry that they will bite into something super hot. Carmens are the opposite, they are super sweet! The only hot peppers we grow are jalapenos. They usually start coming in heavy enough for shares by mid september. Joe bit into one today and it gave him the hiccups in about 2 seconds.

Squash and Zukes will start their decline this week. It’s been a good squash year, and all good things must come to an end. Tomatoes ah, what a bummer tomato season has been for us so far. This week is our chance to get membership a good haul. The dry weather pushed back harvest by a couple weeks, and the fruit set on our outdoor tomatoes was significantly smaller in size without any water to plump them up. With outdoor tomatoes getting an early harvest is critical because disease pressure is so intense. Our greenhouse will keep producing for longer, but that is mostly cherries and some romas. Members will get tomatoes, but it has been a let down, in my opinion.

Check for recipes below!

Shares Week 13:
Peppers — Sweet Red, Green, and Shishito
Summer Squash and Zucchini
Tomatoes — Cherries and Slicing Toms

Bread Share: Cinnamon Raisin CHECK LIST FOR NAME


I made this last week as a side for our crew lunch. These are a new variety we are growing this year and they are delicious. It is a super simple recipe, and only takes about 5 minutes to prepare.


1 Pint Shishito Peppers
2 Tbsp oil of your choice (I use olive oil)
Salt and pepper to your liking


Heat the oil on a skillet
Add shishito peppers, salt and pepper
Saute until skin of peppers starts to blister
Serve warm



4 tablespoons unsalted butter
1/2 large onion, cut into large wedges
1 (28-ounce) can tomatoes, we prefer to use whole peeled or crushed, see notes for fresh tomatoes
1 ½ cups water, low sodium vegetable stock, or chicken stock
1/2 teaspoon fine sea salt, or more to taste


Melt butter over medium heat in a Dutch oven or large saucepan.
Add onion wedges, water, can of tomatoes with their juices, and 1/2 teaspoon of salt. Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed.
Blend the soup, and then season to taste. The soup doesn’t need to be ultra-smooth, some texture is a nice touch. An immersion blender does make quick work of this, or you can use a blender. If you use a regular blender, it is best to blend in batches and not fill the blender as much as you usually would since the soup is so hot. We like to remove the center insert of the lid and cover it with a kitchen towel while blending — this helps to release some of the steam and prevents the blender lid from popping off (which can be a big, hot mess).


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.

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