CSA Newsletter – Week 17 – October 11, 2017

by jennifer on October 11, 2017

week 2017

NEXT WEEK IS THE LAST WEEK FOR THE MAIN SEASON SUMMER SEASON CSA. We recommend that you bring some shopping bags to transfer your box contents into and leave the wax box behind. And please return any other wax CSA boxes you may be sitting on.



orange carrots
yellow and purple carrots, topped
fingerling potatoes-Russian banana
yellow onions
yellow and red cipollini onions
delicata squash
buttercup sqaush
beets or chard

Russian banana potatoes: These are a delicious yellow fingerling with dense, waxy flesh. Ideal for oven roasting, potato salad, and stews.
Cipollini onions: You got a red and yellow one. They are flat, Italian frying onions that sweeten up when you cook them. Try caramelizing and adding to pizza.
Buttercup squash: Very similar to kabocha. The flesh is sweet, dense, and a little on the dry side of the scale. It is a good one for soups or can be stuffed and baked.
Purple and yellow carrots: These are wonderful cooking carrots. You can eat them raw, but they aren’t as sweet and tender as the orange ones. The flavor really shines when oven roasted or in a soup. The purples are particularly good.
Delicata: Most everyone on the crew has had one and they are sweet and ready to eat. The jury is still out on the other types. I’ll have to do a great squash cook-off soon and let you know.


We have been making good headway on the fall wrap-up chores. Most of the covercrop is planted and sprouting (despite the crows.) The last big push is to harvest the remainder of the potatoes. We planted an absurd amount this year, so it is taking awhile to get them all in.
Once that is done, we will turn out attention to cleaning and organizing the barns and greenhouses. Yes, it is time to put away our toys and prepare for the floods that hopefully will not come. We are all yearning for November when CSA and Markets are only a weekend affair and we can all get a little more personal time.

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CSA Newsletter – Week 16 – October 4, 2017

by jennifer on October 4, 2017

week 16


beets or chard
red onion
green beans-large shares only
Japanese eggplant
acorn squash
red pepper-large shares only
kale (Russian, curly, or Lacinato)

turnips and parsnips

turnips and parsnips


Acorn Squash: Like I said last week, it’s best to wait another week or two before you eat it, so it can sweeten up a bit. Acorn, is one of the milder flavored squashes. You most often see recipes that call for adding honey or brown sugar. You are going to have to google suggestions for this one. I have to get back out to the field to help with harvest. Good thing you have a few weeks to find a good one. Meanwhile, add it to the fall shrine.
Turnip: This is the white root with the purple top. It looks very similar to a rutabaga, I know, except it is a brighter white and usually a little smaller. You can cook with them or eat them raw. It’s like a radish on steroids. Kinda sweet, kinda spicy, very brassica.
Parsnips: They look like white carrots. We did an experimental dig just to see how they were coming along. They are still a little small, as you can see. They have a sweet, earthy flavor and are best cooked. We like to toss them with olive oil and salt and oven roast them in the oven or add them to soups or pot roasts. Parsnip fries are also stellar.
Potatoes: You have had this type a few times before. They are very versatile and can be used for nearly any application.

I just got back from a whirlwind trip to Oklahoma. I flew out last Thursday, spent a few days with family and friends, then spent 3 days driving back to WA with my mom. It was pretty wild to traverse through such varied landscapes and weather in such a short window of time. We went from warm sun in OK, to snow and low visibility in CO and WY, then back to beautiful sunshine in ID, OR, and WA. It is good to be home and I am grateful for a few more days of sun here on the farm so we can keep plugging away at the fall chores. Thank you all for your patience in my absence. I hope I got back to everyone who might have called or emailed about something.

potato digger


POTATO HARVEST: Jim and the crew are out there right now digging all the potatoes for fall/winter storage. We have a very old, cantankerous potato digger that gets dragged behind the tractor. It digs the potatoes out of the ground, bumps them along a conveyor belt chain, and 4 crew members stand alongside and bag them up. It is pretty cool to watch. Once the spuds are dug and bagged, we will store them in the barn in a dark room for fall and winter use.


potato digger 2

Potato digger in action

That’s it for today. I feel a little guilty in here on the computer when there is time-sensitive field work to do.


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CSA Newsletter – Week 15 – September 27, 2017

by jennifer on September 27, 2017

week 15

Large share – Week 15

beets or chard
winter squash-delicata
yellow onion
orange or red sweet pepper
red tomatoes
green beans
green cabbage to half of you

VEGGIE DESCRIPTIONS: Let’s get right to it. There is a lot of new stuff to talk about.
Delicata squash-WAIT A FEW WEEKS TO EAT IT! We are just now starting the winter squash harvest. It is best to let the squash sit around in room temperature for a few weeks after harvest to allow it to sweeten up. Over the next few weeks, we will hand out more varieties of squash. Follow the same rule and wait a week or so before eating. Make a nice decorative fall shrine to display all the squash, onions, shallots, and garlic you receive.
Shallot: It’s like the onion’s fancy cousin from the big city; a little more refined and hoity-toity. It has a richer, more pronounced flavor as compared to an onion, but not as intense as garlic. It is a preferred choice for a vinaigrette salad dressing, soup base, and other applications where you want a rich onion-like flavor.
Leeks: Another onion relative, maybe a 3rd cousin one removed or something like that. Leeks can be used in place of an onion and have a fresher, more distinct flavor. Potato leek soup in a classic dish to try. Leeks are also good in frittatas, winter soups, and stir fry. You can use all the way from the base to about 3″ or so of the green “leafy” part.
Rutabaga It is a root crop in the broccoli family. It is similar to turnips, but not as spicy. Rather it has an earthiness to it like beets. The flavor is subtle, but nice. No matter how you cook it, you’ll want to peel it. The outer skin is a little tough. It cooks much like a potato. Cut into chunks and add to soup, or add it to a batch of mashed potatoes, aiming for a ratio of 1:4 or 1:5 rutabaga:potato.
Ozette fingerling potato: They look like ginger or Jerusalem artichokes with their gnarled and knobby appearance. This variety was brought to the Olympic peninsula around Neah bay in the late 1700’s by Spanish explorers. The Spaniards eventually left, but the Makah tribe in that area continued to grow them ever since. Their amazing flavor and unique story landed them as an entry in the Ark of Taste. Here is an article that goes into a little more depth about it. These potats are great for oven roasting, potato salad, pot roast, beef stew, or any other soup calling for potatoes.
Beans and broccoli: You know all about them but I just wanted to remark at how surpised and excited I was to see both. Between deer-turned-hedge-trimmers and the on-again off-again pattern in our broccoli harvest I was pleasantly surprised at the abundance of both.

Recipe Idea:
Simple slaw with cabbage, carrot, lime and cilantro.
1 small head cabbage (green, red, or both) finely shredded
1 medium carrot shredded
2 TBSP lime juice
2 TBSP rice vinegar
1/8 tsp salt
1/3 cup chopped cilantro

Combine the lime juice, vinegar, and salt in a jar with lid and shake until mixed well. Combine cabbage and cilantro in a bowl, add dressing, and stir. It makes a great topping for tacos or a bright side dish for just about anything.

Use the recipe tag cloud at the bottom of the page to search for leek and rutabaga ideas as well.

FALL CHORES: We are making excellent progress so far on cover cropping. Jim and Alex pulled some long days tilling in expired veg and getting covercrop spread and worked in. Friday’s rain will be a welcomed thing, allowing us to avoid the chore of irrigating all that seed. We have lots of rainy day work to do, so we don’t mind a little shift in weather.

Garlic planting is the name of the game today. We might just get it all done this afternoon, which would be fabulous. In case you didn’t know, garlic is grown by breaking apart heads of garlic into cloves and planting each clove about 6″ apart. You have to plant it so the pointy side is up, since that is where it sprouts from. Thus is cannot be machine planted, at least not on our scale. I’m sure there is some million dollar machine that can precision plant it right side up, but we’ll never own one. Instead our crew will just poke, poke, poke down the beds until the job is done. (It’s kinda fun, actually). Garlic is best planted in the fall to achieve the largest head size. That is partially why garlic is so expensive. It takes up a lot of real-estate in the field and is there for nearly 9 months.


garlic heads popped and ready to plant


planting garlic

planting garlic by hand

Enjoy this last bit of sun and your big box of food!

Jen, Jim, & Crew


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CSA Newsletter – Week 14 – September 20, 2017

by jennifer on September 20, 2017

week 14

This week is the last week for the Height of the Season share.

If you wish to continue on for the last 4 weeks of the main season, let me know and I’ll sign you up. The cost is $116 for the large share and $99 for the small.

We also offer a few fall and storage share options.
EARLY FALL SHARE: $115 Four additional deliveries starting October 28/29th. Enjoy a wide diversity of hearty winter crops like carrots, beets, turnips, rutabaga, parsnips, cabbage, winter squash, leeks, kale, chard, lettuce, arugula, dill, cilantro, potatoes, onions, shallots, and garlic. Since these crops store so well, we only offer one size. We only offer weekend delivery of the fall share. You can pick it up at the farm, the Olympia Farmers Market, or the Tacoma Proctor Farmers Market.

LATE FALL SHARE: $115 Yet another 4 weeks of yummy fall goodness. Delivery starts a week after the EARLY FALL SHARE ends.

STORAGE SHARE: $75 This share will consist of 10 lbs yellow onions, 2 lbs red onions, 2 lbs cipollini onions, 2 lbs shallots, 1 lb garlic, 5 lbs each of 2 types of potatoes, & 15 lbs assorted winter squash. This share will be delivered the 3rd week in October at the pick-up site of your choosing.

BALANCE ON YOUR CURRENT CSA SHARE: Most of you are paid in full, others are following and installment plan, and others…well… perhaps we’ve fallen off your radar. Please refer to the email from which this newsletter link was attached to see what you still owe. Please have your share paid in full by Oct 1st or contact me with a proposed payment plan. Thank you.

beets or chard
spinach-small shares
Red Russian kale-large shares
lemon cucumber
summer squash
green cabbage to half of you
cauliflower-large shares only
red, orange, or green pepper-all are sweet
yellow onion
Amarosa Fingerling potatoes
basil or parsley
red tomato
green beans

Boy, the harvest volumes are sure dropping with the shift in weather. Once upon a time you were getting 4 squash in your box, but now only one. Ditto cucumbers. Shorter days, colder nights, and now the rain will all affect what is available. The shift in season brings new crops as well. Before long you will be seeing rutabaga, turnips, and winter squash. But for now, lets just savor the last remnants of summer.

We are in scramble mode here at the farm. Now that rains are becoming a frequent visitor, we need to get cracking on the potato and winter squash harvest and get the garlic and cover crop planted. In a way it’s like spring again where it all needs to happen now! I look forward to the time when those big jobs are done and we can coast along for a bit, pecking away at daily small harvests and sticking to our market/CSA/Co-op delivery routine.

Jen, Jim, and Crew

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CSA Newsletter – Week 13 – September 13, 2017

by jennifer on September 13, 2017

week 13


I hope you’re hungry. This box is a beast. The abundance of corn and return of greens made this box a challenge to close. We are happy to finally have more lettuce to share. A combination of poor germination and deer thinking the lettuce patch was a buffet meant for them, caused a little lettuce lull.

beets or chard
spinach or kale
patty pan and crookneck squash
slicing or lemon cucumber
sungold cherry toms-small shares only
red tomatoes
red or orange sweet pepper
red onion
basil or parsley
red or yellow potatoes
Italian eggplant-half of you.


crew onion harvest

onion harvest

As lovely as that little bit of rain was, we are hoping it will hold off just a little longer. We have several critical fall chores to complete before conditions get too wet. We have been trying to peck away at them, but harvest and irrigation take up most of our time these days. As of yesterday, all the dry beans are harvested and sitting in the greenhouse to await threshing. We should get the rest of the onions in by the end of today. They will get laid out in 4 of our greenhouses to finish drying. We will then clip and clean them as needed. I love the dual purposes the greenhouses provide: plants in spring, bean and onion storage in fall.

Jim is on the tractor now discing in old crop residue and weeds. Soon we will plant a nice cover crop of rye and crimson clover to protect and rejuvenate the soil over the winter. Garlic must get planted and winter squash and potatoes have to get harvested before the fall rains set in. Those jobs are NOT fun when it’s wet.


crew dinner 2

front row: Emily, Karla, Teresa, Rita, Jim, Isaac, Jamie, Maryclair, Cylas, Sarah, Jen
back row: Kurt, Micheal, Maddy, Miles, Kadey


We took the crew out to Our Table in Olympia for our annual crew dinner last night. The food was AMAZING! If you haven’t eaten there, you should go. The buy from a lot of local farms and my goodness,  they are talented chefs.  We asked them to create a menu around what produce we currently have available. They came to the market stand on Sunday, gathered up a few boxes of goodies, and put together a full-on 5 course meal with multiple dishes per course. We were all stuffed to the gills by the end and so very happy. Sigh… I wish there had been leftovers, but alas, it was just too good to leave any behind.

crew dinner

Now is the perfect time to say a HUGE thank you to our crew. Jim and I cannot do this alone. We are so  grateful for their amazing work ethic, care for the farm, and wonderful personalities. It is a joy to work with each and every one of these goofballs.

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CSA Newsletter – Week 11 – August 30, 2017

by jennifer on August 30, 2017

week 11

CSA Week 11 – Large Share

beets or red cabbage
dill & cilantro or basil & parsley
red onion
lemon cucumber
pickling (aka salad) cucumber
slicing cucumber
assortment of summer squash
broccoli for half
green pepper for almost the other half (West and Tumwater get them next week)

We are passing through another seasonal transition it seems. It feels like we have one foot in summer and the other in fall. Temperatures are slated to be in the 80’s and 90’s through the weekend and all of our favorite summer foods are beckoning to be eaten. However, 6:00 is getting to be too dark to start work. It is especially crisp and breezy lately and I have heard Canada Geese flying over the past few days. The trees are also starting to turn. Sigh…summer is just too short.

Tomatoes: In addition to the Early Girl slicers you have been getting, we tossed in a Juan Flamme (little orange tomato) and Stupice (little red tomato). We planted theses on a whim. We had extra space and extra starts from market sales, and thought, why not? That was on the heels of our super wet spring when we had missed entire plantings of some things and figured we should fill the space with something! I am more impressed with Juan, personally.
Potatoes: These are called Huckleberry. Purple on the outside, yellow on the inside. Purple skins=higher antioxidants, so don’t peel them if you can help it. They are in the middle of the moist-flaky scale, so are very versatile as boilers, bakers, and fryers.
Parsley: “What the heck do we do with all the parsley you give us?” you may wonder. Here is a new idea. Chimichurri. It is a staple condiment in Argentinian cooking. It is basically a parsley based pesto with red wine vinegar, oregano, garlic, lots of olive oil and some other stuff. I know I’m not talking it up that well, but trust me, it is amazing! Below are just 3 of the many recipes I sifted through online. Some include cilantro, which I especially enjoyed. It is good on steak, tacos, sandwiches, and so much more.
chimichurri recipes:
version 1
version 2
version 3– with cilantro
Google chimichurri and you could get lost for hours comparing recipes.
Beans & corn: We are between plantings of both so you will see them again. Fear not.
Peppers: We planted a lot of red and orange bullhorn sweet peppers this year, and even with all the heat we’ve had they are taking an obnoxiously long time to ripen. The plants are loaded, though, so hopefully we will all reap the bounty soon.

Pickling Cukes and Basil: We have a lot of both all of a sudden, so if you want some, let me know and I’ll leave it with your CSA or bring it to the Olympia or Proctor Farmers Market. If you have placed an order earlier and haven’t heard from me yet, please reach out again. Sometimes my little scraps of paper go missing. I think I take on just a little too much this time of year!

Enjoy your veggies!

Jen, Jim, and Crew

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CSA Newsletter – Week 10 – August 22, 2017

by jennifer on August 23, 2017

week 10


beets or cabbage
broccoli or green pepper
slicing cucumber
lemon cucumber
a variety of summer squash
cherry tomatoes
slicing tomatoes
yellow onion
green & purple beans
basil & parsley OR dill & cilantro
yukon gold potatoes

alex, isaac, corn

Alex and Isaac picking  your corn this morning.

I hope you’re hungry! This box is the epitome of summer. I wish we had the time and capacity to eat 6 hearty meals a day. Everything looks and tastes so good that I want it all now. Tonight I am making pizza with onion, garlic, summer squash, tomatoes, basil, peppers, and broccoli.

Did you get to watch the eclipse? We took 40 minute break to kick back, share a meal, and experience the wondrous phenomenon. None of us had the proper glasses and the mirror/screen thing I rigged up on the fly didn’t quite pan out, but it was amazing all the same. The light, the shadows, and the buzzy energy made me a little giddy. I am glad we were in a position to allow ourselves and our crew to just stop what we were doing and experience a rare and unique moment.

Let’s get right to the box content, shall we?
CORN: Cuppa Joe is the name. (Who comes up with these names?) It is a bicolor that we have come to love. My family has it for dinner nearly every night when it is in season. We try to get sick of it so we can endure the long spell when it is not available. Try to eat it within a few days as the sugars turn to starch as soon as it is picked.
BEANS: You get a mix of green and purple today. They taste and cook more or less the same. The purples are actually green on the inside and will fade toward green when cooked. They really stand out in a raw bean salad.
LEMON CUCUMBER: I forgot to mention them last week. They do not taste like lemon but instead get the moniker based on shape and color. They have a hint of melon flavor. I find the skin to be thin enough that peeling is not necessary.
BROCCOLI AND PEPPERS: They are both just starting to come on, but not in massive quantities so they are on rotation.

Everything else should be self explanatory.

If you are feeling overwhelmed with all the produce, make a soup to freeze. Grate and freeze your summer squash for use in winter. Make several quiches and freeze. Notice a theme here? Finish off that ice cream and make some space. Or host a dinner for some friends you haven’t seen in awhile, but keep meaning to reach out to. Sharing food is always a good reason to get together.

Have a great week!

Jen, Jim and Crew.

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CSA Newsletter – Week 9 – August 16, 2017

by jennifer on August 16, 2017

week 9

Large Share – Week 9

Thank you for your patience last week while I was away. It was hard to leave for 4 days in the height of the summer. I was up until 1:00 AM making lists, printing forms, and making sure all the odds and ends I usually deal with were delegated as necessary. My dear grandmother of 89 years passed away and I traveled to Eastern WA with my mother, sister, and nephew to attend services and be with family. I am so very grateful to Jim and the crew for taking up the slack in my absence. I never once worried about things falling through the cracks. (I think they are happy to have me back, though.)

I am so happy to back on the west side where the temps are reasonable and the smoke is gone. It was brutal over there in Clarkson where it was 100+ degrees and smokey as all get-out. I am back to eating amazing food and reveling in the abundance that is August in the PNW.

The fields are bursting at the seams with all of our summer favorites. Everyone gets cherry and slicer tomatoes in their box, no rotation necessary. Beans are still cranking and summer squash is…well let’s just say we could probably feed all of Thurston County. Corn is very, very close.  Alex and Isaac found 2 rogue ears Monday and Isaac was gracious enough to offer me his, which I ate on the spot. Jim and I walked through the patch last night before dinner and thought it should be ready for next week.

jim checkin the spuds

Jim pulling potato plants to see how they are sizing up.


POTATOES! We are growing 10 varieties of potatoes this year. Partly because we like to experiment, and partly because we were forced to experiment. When ordering seed potato this spring, we couldn’t get a hold of some of our standbys (yellow finn and Yukon gold) and so we are trialing a handful of others to fill the void. It is frustrating when the seed varieties fall out of fashion or when there are crop failures. For example, we had been growing Nelson carrot for nearly 20 years. It is the absolute BEST carrot for our soil (and taste buds). However, this year it was unavailable and we have been trialing different varieties. The problem is that by the time the first carrot planting ripens, we already have about 5 plantings in the ground. It’s too late if they are crappy. We were not too impressed with the first planting, but the flavor seems to be improving as the weather does. I think maybe the first ones were stressed and confused by crazy spring weather. I hope that we find something that will live up to Nelson’s high standards or Nelson comes back. We’ll see.

Back to potatoes…on Monday Jim and I pulled up plants of about 7  varieties to see how they were coming along. They all looked amazing.  This week you will be getting red lasoda. I haven’t eaten them yet, but I hear they are good for potato salad, boiling, steaming, and frying.

alex isaac potats

Alex & Isaac proudly displaying several of our potato varieties.


CANNING QUANTITIES: Pickling cukes, beans, basil, & tomatoes.

Now is the time to squirrel away the summer goodness. Let me know if you want some extras for canning or freezing and I can leave your order at your pick up site. Refer to the canning page for pricing.


Jim has been making grilled zucchini, carrots, and potatoes at least 3 nights a week and we are never disappointed. He’ll cut the a fore mentioned veggies into  planks roughly 1/4″ thick and toss  with olive oil, balsamic vinegar, salt, pepper, and maybe a few drops of hot sauce. He will then grill them on the gas grill for about 5 minutes per side until they have reached the desired tenderness. We will eat as is or sprinkle Gorgonzola cheese on top. I am salivating just thinking about it. It makes a great side dish, esp if you already have the grill going for burgers or steak.


Jen, Jim, & Crew



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CSA Newsletter – Week 7 – August 2, 2017

by jennifer on August 2, 2017

week 7


What’s In The Box:

Beets or Chard
Green beans
Yukon Gold potatoes
Italian zucchini
yellow crookneck
Italian parsley
red onion
sungolds-small shares only
red tomato
pickling/salad cucumbers
baby cabbage-half of you (the rest of you should get it next week)

This is the first week for the Height of the Season Share folks. Welcome! I hope you enjoyed your first box. I encourage you to read through the previous newsletters to get a sense of what has been going on at the farm. Explore the recipe tag cloud at the bottom of the page. Click on a vegetable and all the recipes containing that vegetable will pop up. Quite handy.

Boy it’s hot! I hope you all are keeping cool. We have started work at 5:00 AM these past few days and try to stop around 1:30 or so. It is just too hot out there for people or produce. Irrigation is going 24/7 to keep the plants happy. It is times like these when we are so grateful for our heavy clay soil. We will have some serious weeds to contend with once the weather gets cooler. We had hoped to pull some long days and get caught up, but it is too hot to ask people to stay late into the afternoon.

Sorry I have no more news to share or amazing recipes to suggest. I am pretty fried from the insanely early start times and the heat.



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CSA Newsletter – Week 6 – July 26, 2017

by jennifer on July 26, 2017

week 6 B


What’s In The Box:
beets or chard
green onions
shell peas
green beans
salad (aka large pickling) cucumbers
Amarosa fingerling potatoes
Italian zucchini
yellow crookneck squash
sungold cherry tomatoes-large shares only

Summer is here as is evidenced by very hot weather, the sudden abundance of summer squash, and the arrival of cherry tomatoes and green beans. Both crops and weeds are growing by leaps and bounds. We are in a desperate race against the weeds and so far we are edging out ahead. This letter is getting out very late in the evening (sorry folks!) so I will just cut to the chase and give you suggestions on how to use all this yummy produce!

AMAROSA POTATOES: These are a fabulous fingerling that are red inside and out. They are super delish simply steamed and topped with butter. Or you can toss them with olive oil, salt, pepper, and chopped up rosemary and roast in the oven at 400-ish for 30-40 minutes. Or you can chop them into home-fry sized pieces and fry them with lots of garlic.

SALAD CUCUMBERS: These are just larger pickling cukes. Many people prefer theses to your standard slicer as they are sweet, crisp, and have a small seed cavity. They can occasionally be bitter, so give it a taste test before you whip up a cucumber salad to serve for company.

Use interchangeably. Invest in a $15 spiralizer at Target and make zoodles (squash shredded into long noodles-I’ll try to send a pic in next week’s newsletter.) Make zucchini bread or just dice up squash and add it to whatever savory dish you make. It is a nice sponge for herbs and sauces.

Steam them, add to a stir fry or curry, or go to our green bean recipe page for some yummy ideas. I highly recommend the green beans with walnuts, balsamic, and honey.


We just started harvesting pickling cucumbers and should have them for at least the next 4 weeks. If you would like some dropped off with your CSA share let me know. You can also pick up at the Olympia and Proctor Farmers Markets. Go to our pickle page for sizing, pricing, and other info. I have a lot of orders in for mini and small cukes, so if that is what you want let me know soon. I almost always have an abundance of mediums.
We also periodically have beans, beets, and eventually tomatoes. Let me know if you are interested in any of those and I will put you on the list.

Enjoy your box!
Jen, Jim, and Crew

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CSA Newsletter – Week 5 – July 19, 2017

by jennifer on July 19, 2017

week 5

beets or chard
green onions
shell or snow peas
cucumber (half of you)


Potatoes-You either got Yukon gold (yellow) or Caribe (purple). Both are pretty versatile and delicious.
Cabbage-Aren’t they cute? Stressful spring weather=baby cabbages. You’ll see bigger ones as time goes on. This variety is sweet and delicious raw. I like to slice it thin and use it instead of lettuce on tacos or burritos. Or use it in  Spicy Cabbage Salad or Cabbage Peanut Slaw or Egg Rolls.
Everything else should be self-explanatory.

garlic harvest


garlic hanging
There is not much new to report this week. All the garlic is out of the field and hanging in the barn. We can cross that big job off the list. We are mostly weeding and watering like mad. We’ll start the pickling cucumber harvest on Thursday, which will add a whole new level of crazy to the farm (but a good crazy). On top of all the other field work and harvest we will pick cukes 3 days a week for the next 6 weeks. If you want to purchase some let me know and I can leave them with your CSA share at some point in the future. Refer to the pickle page for sizing, pricing, and other info.


We hope to start passing out slicing tomatoes and sungold cherry tomatoes next week. Green Beans are getting really close as well.

Enjoy your week!

Jen, Jim, and Crew

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CSA Newsletter – Week 4 – July 12, 2017

by jennifer on July 12, 2017

week 4


Beets or chard
Shell or snow peas
Romaine-large shares only
Red leaf
Walla walla onion
Green onions
Cucumber or zucchini
Basil, cilantro, or Italian parsley

Today’s box has several new items. I am very excited about cucumber, which half of you got. (The others will next week.) This was a trial run of growing cukes early in the greenhouse. If only I could turn back the clock to April and plant 5 times as many. This variety has a nice thin skin, delicate texture, and sweet flavor.
Summer squash are finally abundant enough to start handing out. (As with the cucumber, half of you got it this week.) Usually we are up to our ears in squash by now, but the wet spring delayed our planting by about 3 weeks. We grow four types of summer squash (see picture). They can all be used interchangeably. Today we handed out either green or Italian zucchini.

summer quash
Perhaps the most exciting thing in the box today is new potatoes. Yes, they look a little rough, but that is just how it is with new potatoes. The skins have not set yet, so they peel even if you look at them wrong. We tried our best to balance cleaning and coddling them. Give them another little scrub before you cook them. The variety is called Red Chieftain is ideal for potato salad, home fries, and general use. However, I always like to enjoy the first new potatoes steamed until tender and drizzled with garlic butter (and parsley).

new potates


WEEDS! The weeds are kind of kicking our butt lately. We haven’t lost anything yet, but there is a sense of urgency. We were down several crew members last week to vacation and illness and we are feeling it. It is hard to just settle into weeding a bed of something knowing there are numerous other beds vying for our attention. This week everyone is back, refreshed and healthy, so we should make some serious progress. Isaac and Cylas are taking turns on the cultivating tractor tackling the paths and in between the rows, while the rest of the crew sweeps through with hoes and hands to get around the plants. Weeding can be tedious, so it is fortunate that our crew is full interesting and chummy folks. I love when I hear laughter emanating from the field. And on that note, I will end this letter now to go join in the weeding.

Enjoy the sun and your yummy veggies.

Jen, Jim, and the Crew

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