Update from the Garden
I’m pretty excited that the cucumbers are in full production now. I have struggled with them in the past but this season is cucumber mania and the variety is so delicious at any size. The very first zucchini is appearing in your shares this week too. The warmer weather has been doing good things!


Our sprawling cucumber patch

The garlic is almost there as well. I expect to be starting some harvesting next week. The stalks are still very green and will require a lot of heat and air to dry properly but the bulbs are quite large from all the rain so the time is near (to avoid the papers splitting). This week you will find fresh, uncured garlic – with big juicy cloves – wait till you open them up! Yum!


The season’s first garlic harvested for CSA members.

Also, David and I totally hand picked raspberries for everyone this week. I think it’s a picky eater’s special this week with the share including carrots, cucumbers and raspberries. Enjoy!


Here I am, resisting the urge to stuff the entire handful in my mouth.

This week’s share of the harvest
1 bunch Carrots
1 bunch Kale
1 fresh Garlic
1 box Raspberries
1 pair Young Onions
1 box Cucumbers
1 “unit” zucchini (may be 1 large or a couple small)
1 bag Salad Mix
Large ONLY: 1 extra Garlic, 1 extra bunch Carrots, 1 extra single Cucumber


Pretty pairs of young onions.


Kale is another green that has become outrageously popular in recent years. I imagine that it’s not just the fact that it’s super healthy for you but because kale grows very well in our climate and it is a versatile green. Kale can be used to make chips, used in veggie patties, smoothies, stir fry, soups, mashed potatoes, etc. You can also use it in place of other greens, like pesto or this tabouleh recipe.

Kale Tabouleh

  • cup fine bulgur
  • 3 tablespoons lemon juice
  • 1 shallot, finely chopped
  • 2 teaspoons ground cumin
  • 1 ¼ teaspoons fine sea salt, more as needed
  • ½ cup extra-virgin olive oil, more as needed
  • 1 bunch kale, stems removed, leaves finely chopped (5 cups)
  • 2 large ripe tomatoes, diced (about 2 cups)
  • ½ cup torn mint leaves
  • ½ cup diced radish (if available)
  • Black pepper, as needed
  1. Cook bulgur according to package instructions. Cool.
  2. In a small bowl, whisk together lemon juice, shallot, cumin and salt. Whisk in olive oil.
  3. In a large bowl, toss together bulgur, kale, tomatoes, mint and radish. Toss in dressing. Season with black pepper and more salt if you like, and drizzle with additional oil if desired.