CSA 2014 Week #9

August 5, 2014


  • Eggplant
  • Carrots
  • Green beans
  • Cucumbers
  • Zucchini
  • Strawberries
  • Cauliflower

Some sites only:

  • Tomatoes
  • Lettuce

Special Announcements:

IMGP3271These last two seasons we have decided not to grow garlic here at the farm. We had some crop failures with garlic in the past, due to endlessly soggy wet springs, and decided that we needed to focus on the crops that grow well in our location and soil. We do know an excellent garlic grower though, and are happy to connect you with Keith Walton, if you are interested in purchasing delicious garlic from a farmer we know and trust. The variety of garlic that Keith has available is a red, hard-neck easy peel. If you would like to read more about Keith and his garlic and farm you can go to this link here. 

IMGP3300If you are interested in ordering garlic and having it delivered to your drop site, you can contact Keith at 541-689-3672.  You can purchase a 1 lb. bag of garlic for $9.00 or a 3 lb. bag of garlic for $25.00. If you want to get all your garlic for the season, you can talk to Keith about purchasing more. You can also choose how you would like to receive your garlic, with the tops on or off. (If getting a large quantity it is recommended to store your garlic with the tops on and bundled) Make sure to give Keith the name of your drop site so we can deliver your labeled bag of garlic!

Vegetable Handling and Preparation Tips:

IMGP4712GREEN BEANS: Fresh green beans taste best when eaten soon after harvesting. They will stay fresh for up to one week refrigerated in a plastic bag. Remove stem-end and cook whole; beans will retain more nutrients if uncut.

IMGP4746To cook beans, simmer in boiling water for 5-10 minutes. Watch for the beans to brighten in color and become tender but not soft. Cook less for chilled bean salads to maintain crispness.

IMGP4747Green beans taste incredible when served with simple ingredients. Try them with a little lemon, butter, salt and pepper or with onion in a warm dill vinaigrette. For an unusual flavor, serve them with green onions, chopped cilantro and a squeeze of lime juice.


Green Bean Salad with Almonds from Martha Stewart

10 Ways to Enjoy Green Beans (other than in a casserole!) from the kitchn

Tzatziki Cucumber Dipping Sauce from food.com

35 Zucchini Recipes from twopeasandtheirpod.com

 News From the Field

IMGP4730The yellow filtered sunlight on the farm from the smoke in the upper atmosphere made for interesting photos this week. The crew was once again up with the sunrise to harvest your vegetables for you, Katie sent the office a photo of the sunrise from the field in this crazy lighting we have seen these last few days.

photoThe theme of this weeks harvest is green beans! They are so delicious, but oh so labor intensive! You will all be getting a nice bag of them in your box this week. I was able to get out to the field that we lease, about 5 miles away from the farm to take photos of your crops, but unfortunately I missed the crew! It is a beautiful field that we have been stewarding for many years, and everything is growing nicely.

Carrots and beets
little lettuces

IMGP4744The tomatoes are just starting to come on in the field, and when they do there will be a lot! I saw so many nice green ones, as well as beautiful flowers all over the plants.


This fennel has just been transplanted
This fennel has just been transplanted

IMGP4734When I drove back to the farm, I snapped this shot of Josh unloading the truck.

IMGP4710From the seeds sewn in the greenhouse, to the field where they grow, to the barns where they are washed and divided into your boxes, these vegetables have quite the life! Thanks again for supporting what we do here at the farm, for taking care of your bodies and your families by eating these healthy vegetables. We couldn’t do it without you!

Have a wonderful week!