Thinking Ahead

With a week of relative dryness we've been able to do some catching up on weeding, seeding and field prep. Our tomatoes are finally putting on some growth and we are almost caught up on summer planting! What a few days without rain can do! We are truly thankful to the weather gods and goddesses. 

We are enjoying the heat and making sure to stay hydrated this week, snacking on peas in between tasks and we're even seeding and prepping for our fall crops! The great puzzle of farming is to be addressing constant problems of the present while always planning tasks with a mind to weeks and months in the future. It is quite the mental exercise - we call it 'real-life three-dimensional Tetris'. Do these weeds need to be hoed now or can they wait 3 days? Which crop is more important to save right now? If we don't prune the tomatoes today, what will they look like in 5 days? If we need to plant cabbage in three weeks, how long will it take for the cover crop in the field to break down enough to plant? And then the ultimate question...what if it rains?

We're excited for the share to get more bountiful in the coming weeks, we appreciate your patience as we catch up from the spring.

Scenes from the farm: Potatoes looking good, bunching garlic scapes, beautiful days on the farm, and a groundhog in our greenhouse! on the tables! the nerve!

The share:

salad mix

head lettuce


broccoli raab

hakurei turnips




sugar snap peas


spicy greens

garlic scapes


Recipe of the week:


For Mushroom Gratin

  • 3 Portabella mushrooms, cleaned and gilled
  • 3 sprigs rosemary
  • 2 ounces olive oil
  • 1 ½ cups goat cheese 
  • 1 teaspoon thyme, fresh picked
  • 2 teaspoons parsley, chopped

For Kohlrabi Steaks

  • 1 Jumbo Kohlrabi 
  • 4 ounces butter
  • Salt & pepper
  • 1 bunch broccoli raab
  • 2 ounces olive oil

The Method

For the mushrooms

Place the mushrooms on a sheet of aluminum foil along with rosemary and olive oil. Wrap tightly and cook in oven 350°F for 40 mins.

In a medium bowl mix the goat cheese, thyme, parsley and diced mushrooms. This is your topping for the kohlrabi steaks and can be made up to 3 days in advance.

For the kohlrabi and broccoli raab

Peel and slice the kohlrabi into 4 steaks. Place steaks in a pan of cold salted water, bring to a simmer and cook for 12 mins. Remove from the water, pat dry, and season with salt and pepper.

Place on hot grill with a knob of butter atop each steak, cook 4-5 mins, then flip over and cook 4-5 minutes more. Top steaks with cheese and mushroom mixture, then place under broiler until a golden brown (approx. 3 mins).

Toss blanched broccoli raab with olive oil and salt, lightly grill, and serve alongside the kohlrabi steak.