Farmly Thoughts

Weekly CSA Newsletter

Farmly Thoughts

Rain is in our forecast for the next week but that won’t put us in a gloomy mood! It cools us down and quenches the thirsty plants. Although our veggies are spoiled by consistent watering through our irrigation system, the local ecosystem needs these periodic rains to replenish groundwater, clean those dusty leaves and more importantly make puddles for happy little birds to splash in.

 Part of farming sustainably means letting nature take it’s course ( to an extent).
Birds may try to poach a berry or two but are an important part of this system because they can eat the harmful bugs like those pesky grasshoppers that damage our crops.
 Nature has these nifty little checks and balances, and here at the farm we go with the flow of the seasons’ variables. So with rain jackets and smiles, we work on. After all, with the rain comes the rainbow!



Your Farmers

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

What's in the box

This week we have the following crops for you:

Full Shares:

Sungold Tomatoes, Juliet Tomatoes, Heirloom Tomatoes, Cucumbers, Sunburst/ Zephyr Squash, Zucchini, Zinnias, Beets, Winterbor Kale, Scallion, Rattlesnake Beans, Jalapeno

Wee shares:

Sungold Tomatoes, Beets, Heirloom Tomatoes, Scallions, Cucumbers, Zephyr/Sunburst/Zucchini, Rattlesnake Beans, Jalapeno

A Look Ahead:

Tomatoes, Squash, Bell Peppers, Beets,  Scallions, Green Onions

Fennel and Kohlrabi Salad

One of the joys of local and seasonal eating is being introduced to fruits and veggies that you might not be terribly familiar with or know how to prepare. Fennel and kohlrabi might be a bit intimidating to a cook that’s never faced them before, but never fear, if you don’t want to roast them, they pair nicely with a lemon and olive oil dressing when julienned. Using a mandoline slicer can make the julienning task a breeze; just be very aware of your finger placement while slicing as mandolines pose a safety risk and require a great deal of careful caution and attention during use. Salads like this are the perfect solution to adding more crisp veggies to your summer dinner plate without even having to turn on your stove or oven. Crunch away!

Recipe adapted from: https://brooklynsupper.com/fennel-and-kohlrabi-salad/

Serves: 2 as a generous side or 3-4 as smaller side
Prep Time: 10
Cook Time: N/A
Ready In: 10
  • 1 small bulb fennel well-cleaned and trimmed of its leaves (reserve leaves for garnish
  • 1 small kohlrabi, peeled and trimmed
  • 1.5 TBSP finely minced garlic scape blossoms or green garlic
  • zest of ½ a lemon
  • 2 TBSP extra virgin olive oil
  • 1 TBSP lemon juice (plus more to taste)
  • fennel leaves
  • crushed red pepper (optional garnish)
  1. Carefully julienne the fennel and kohlrabi.
  2. Toss with the garlic and lemon zest, olive oil and lemon juice, and a few pinches of salt and pepper.
  3. Taste and add more salt, pepper, or lemon juice to your taste preference.
  4. Plate and garnish with reserved fennel leaves and a pinch of crushed red pepper.