Farmly Thoughts

Weekly CSA Newsletter

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Hello all!

It has been a fun, busy week for us as we’re getting our first taste of the cold weather. Our veggies have been handling the quick switch in temperatures really well though. Our fall plant sale this year was a big hit! We did end up having a lot of extra aloe plants and didn’t want to waste them sooo we are giving them out to you guys this week. If by any chance you didn’t receive one, please email [email protected] and she will see to it that you get your plant.
This week we have the following crops for you:

Full Shares: jerusalem sunchockes, arugula, lettuce, carrots, kale, eggplant, fennel and an aloe plant.

The half shares (wee shares) this week get: fennel, baby kale, mustard greens, collard greens, and an aloe plant.
Have a great week Ya’ll!


Your Farmers

Please don’t hesitate to shoot us an email with any questions you might have: [email protected]

A Look Ahead...

Though the wiles of mother nature are unpredictable, in looking at the fields we *think* next week’s share will contain:

Large Shares: carrots, lettuce, broccoli

Wee Shares: carrots


Kale is a cool weather crop full of vitamins and nutrients that help keep you healthier during fall and winter. This recipe provides a fun way to turn this leafy green into a snack that appeals to both adults and kiddos.

Serves 6
Time Commitment: 35 minutes

– 1 large bunch of kale, washed and stems removed
– 2 tbsp of melted coconut oil or extra virgin olive oil
– 1 tsp lemon juice, freshly squeezed
– 1 tbsp nutritional yeast (be sure not to use brewer’s yeast or bread yeast)
– 1 tbsp tahini
– 1 tsp onion powder
– 1 tsp garlic powder
– 1/4 tsp sea salt


1. Preheat your oven to 300 degree F.
2. Whisk together oil, lemon juice, nutritional yeast, lemon juice, tahini, onion powder, garlic powder, and sea salt.
3. Pour mixture over the kale, and use your hands to massage the kale until all the leaves are covered with the mixture.
4. Spread the kale as flatly as possible on baking sheets making sure to not overcrowd them.
5. Place the baking sheets in the oven initially for 15 minutes.
6. After 15 minutes, rotate them and bake for another 15 minutes or until the kale has dried out and is crispy.
7. Let cool for 5 minutes on the baking sheets.
8. Serve immediately after the 5 minute cooling period.

Recipe adapted from Foolproof Living, https://foolproofliving.com/cheesy-oven-roasted-kale-chips/

Serves: Feeds 3 as a side
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Ready In: 20 Minutes
  • 1 lb bok choy
  • 1 1/2 tbsp soy sauce
  • 1/2 tsp sugar
  • 1 tbsp peanut or vegetable oil
  • 1 garlic clove (minced)
  • 1 1-inch piece of fresh ginger (peeled and minced)
  • 2 tsp sesame oil
  • 1/2 lemon squeezed
  1. Trim and discard the rough bottoms from the bok choy.
  2. Separate the leaves, rinse, and pat dry.
  3. In a small bowl, combine the soy sauce and sugar. Set aside.
  4. Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact.
  5. Add the oil and swirl to coat the bottom and sides of the wok.
  6. Add the garlic and ginger and stir-fry until aromatic (20 to 30 seconds).
  7. Add the bok choy and stir-fry for about 2 minutes until crisp-tender.
  8. Add the soy sauce mixture and cook for another 30 seconds.
  9. Turn off the heat and drizzle with sesame oil and lemon juice.
  10. Transfer to a serving plate and serve hot.