Few notes:
We have been having experiencing wi-fi issues at the farm and so it’s been impossible for me to send out newsletters during the day – hence them coming now in the evening from my home in Beachburg.

Please, if you could, return any wooden containers as we love to re-use them!

Please ensure your name is checked off the list when you pick up veggies so we can track who is still to come and make sure everyone gets their goodies.

Thank you, you are all such fantastic CSA members!!


Next generation market gardener with her “shop”.

Update from the garden

Oh glorious rain, where have you been? It’s funny because I spent last Sunday morning (before last week’s CSA), writing a poem for the Beachburg Fair, expressing my thoughts and feelings about farming in drought conditions. As soon as I finished writing it, down came the rain! Forget rain dances in the future, let’s all pick up pens.

As you know, I had done numerous extra seedings of carrots and beets to try to make up for the poor growth of our early plantings. I’m relieved that this rain has allowed many of these seeds to germinate well. I seeded some more cilantro last week too as the earlier plantings all went to seed/got such scorched.


Variety of Santa Fe hot peppers “Havasu”.

Normally I would have harvested my garlic but I left anything that looked green (alive) in the beds, in hopes that some rain would come and size them up. The bulbs I had been pulling looked very healthy but also very small compared to past years. You can imagine that slow growing dry bulbs would get a shock from a big rain, but very few of the garlic have cracked. Surprisingly, I still have quite a few in the ground – still waiting for them to mature.

This week’s tip: Seal it up
A lot of things in the CSA do not come in bags but pretty much all of it would benefit from being sealed in a container – especially carrots, cucumbers and all things leafy. If you get a wilty item, dunk or rinse it in cold water, shake it off, and put it in a bag or container in the fridge. This helps immensely! Remember to keep your tomatoes and basil out of the fridge though. Winter squashes too, when they begin to appear come September.


This week’s cabbage, still under fine exclusion netting.

This week’s #8 Share
1 head Lettuce OR 1 Romaine
1 bunch Rainbow Carrots
1 bunch Beets OR 1 Savoyed Cabbage
1 bunch Herbs – choice of basil, mint or parsley
1 Zucchini
1 Pattypan Squashes
2 Green Peppers
1 cluster of Garlic (Russian Red)
1 Choice: beans, pea shoots, kale, onions, cippolini onions, cucumbers
Large ONLY: Take an extra bunch of carrots & extra bunch of beets
Free to take if you can use: extra zucchinis and pattypan squash.

Last Week #7’s share just FYI
1 bag Spring Mix
1 bunch Carrots
1 pint Tomatoes OR 1 Combo of Large Tomato + 2 Onions
1 Cucumber
2 Zucchinis
1 pint Beans
1 bunch Rainbow Chard
Large ONLY: 1 extra bunch Carrots, 1 extra Bean
Free to take if you can use: extra zucchinis and large pattypans – great for baking!


Beauty herbs this week. So proud of the basil & parsley!

Zucchini Fritters
This is a big go-to for us when we have lots of summer squash around. It uses a good amount of squash, it cooks easy, and you can dress them up as much as you want i.e. bacon & sour cream.

Prepare these using any combination of zucchini, large pattypan squashes, carrots, beets, kale, cabbage, onion, garlic… anything that can be greated or chopped fine. Here is a starter recipe:

1 large zucchini or pattypan, grated
1 small onion, chopped fine
1 egg
3 Tbsp. flour

Grate squash and salt it. Let it sit for about 30 minutes and then drain and squeeze out the moisture. Toss the squash with the remaining ingredients. At this point, you may wish to add other grated veggies. Add more or less flour and egg to get the right consistency. Heat 2 Tbsp. oil over medium heat and fry the fritters/latkes until golden brown. These cook much quicker than potato pancakes. Serve with sour cream.