THIS WEEK’S HARVEST
Arugula, Mustard Mix, French Breakfast Radishes, Dino Kale, Kolibri Little Gem Lettuce, Romaine Lettuce, Green Butter Lettuce, Assorted Chicories, Fennel, Green Zucchini and Yellow Crookneck Squash, Pickling Cucumbers, Mini Cabbage, Carrots, Fresh Lorz Softneck Garlic
U-PICK
Check the u-pick board in the barn for weekly u-pick limits.
Albion Strawberries: 1 pint per share
Sugar Snap Peas: Gleanings | Gleanings is how we indicate that a crop is done with the bulk of its production, but members are welcome to forage for a bit of what is left.
Herbs & Edible Flowers: Italian Basil, Purple Basil, Lemon Basil, Purple Basil, Dill, Tulsi, Parsley, Cilantro, Chamomile, Calendula, Borage, Nasturtium, Pansies/Viola, Stridolo, Lemon Bergamot Bee Balm, Onion Chives, Garlic Chives, Tarragon, Thyme, Oregano, Marjoram, Culinary Sage, Lemon Balm, Lemon Verbena, Vietnamese Coriander, Shiso/Perilla, Catnip, Pineapple Sage, Sorrel, Assorted Mints
Flowers! Too many to list! Feel free to pick the sunflowers along the edge of the parking area in addition to everything in the garden.
Supercrest Celosia getting ever more elaborate in the garden. / Dried chamomile: just one of the many herbs for tea growing in the garden right now. / Salad with chicories, lettuce, carrot ribbons & chopped fennel fronds.
HARVEST NOTES
French Breakfast Radishes: Delicate little radishes with the most evocative name. Not sure how to eat radishes? We love them sliced on good bread with butter and flaky salt, roasted with miso, or sliced and eaten atop almost any meal — we’re always amazed at how much beauty, crunch and freshness they bring.
FLOWER ARRANGING WORKSHOP
SAVE THE DATE!
Tuesday, July 22nd, 5:30 pm
Are you looking for some tips and inspiration on flower picking and arranging?
Are you a seasoned flower-nerd and feel like sipping bubblies and arranging flowers with like-minded friends?
CSA member Cassidy Blackwell fell in love with flowers and flower arranging on the farm in 2020. It’s since become a passion of hers. Cassidy will share her stoke and some tips she’s learned about arranging. This is a special annual farm event.
Please bring a bucket to pick into, a favorite vase, and clippers. Members are welcome to bring a non-member friend. Suggested $30 donation for non-members.
PEAK SALAD SEASON IS HERE!
As salad season continues, we wanted to bring you 2 more versatile dressing recipes from Samin Nosrat that are amazing to have on hand during peak salad season and beyond.
House Dressing
By Samin Nosrat
Yield: 1½ cups
1 large shallot, very finely diced
2 tablespoons plus 1 teaspoon aged sherry vinegar, plus more as needed
1 tablespoon warm water
1 cup extra-virgin olive oil
1½ teaspoons honey
1½ teaspoons Dijon mustard
1½ teaspoons whole-grain mustard
2 thyme sprigs, washed leaves picked and finely chopped (about ½ teaspoon)
1 garlic clove, finely grated
1 teaspoon kosher salt, plus more as needed
½ teaspoon freshly ground black pepper
Place the shallot in a fine-mesh sieve and quickly rinse with cold water. Allow to drain, then place in a medium bowl. Add vinegar and warm water, and let the shallot mixture sit for 2 minutes
Whisk in oil, honey, both mustards, thyme, garlic, salt and pepper. Taste and adjust the salt and vinegar as needed.
Cover and refrigerate remaining dressing for up to 1 week.
To make a crunchy and refreshing green salad: toss Little Gem lettuce (or your favorite variety of baby lettuce), thinly shaved fennel, tender dill fronds, whole cilantro and parsley leaves, 1-inch pieces of chives and dressing. Season with salt and freshly ground black pepper. Delicately mound onto a serving platter and serve immediately.
CRUNCHY CABBAGE SLAW WITH CREAMY SESAME-GINGER DRESSING
By Samin Nosrat
Yield: 1½ cups
¼ cup freshly squeezed lemon juice, plus more as needed
¼ cup seasoned rice vinegar, plus more as needed
5 tablespoons white miso
2 tablespoons honey
2 teaspoons toasted sesame oil
6 garlic cloves, thinly sliced
1 (3-inch) piece fresh ginger, peeled and thinly sliced
1 fresh jalapeño, stemmed (seeded if desired) and sliced
½ cup neutral oil
Kosher salt
In a liquid measuring cup or wide-mouth jar, combine the lemon juice, vinegar, miso, honey, sesame oil, garlic, ginger and chile, and use an immersion blender to blend until smooth. With the immersion blender running, add the neutral oil in a thin stream. (Alternatively, you can use a countertop blender.) Taste and adjust with salt, lemon juice and vinegar as needed.
Cover and refrigerate remaining dressing for up to 1 week.
To make a crunchy cabbage slaw: combine ½ head thinly sliced cabbage, 2 coarsely grated carrots, ¼ cup finely chopped cilantro, 2 scallions thinly sliced on sharp bias, 3 tablespoons toasted sesame seeds and 1 cup salted roasted peanuts in a large bowl. Toss with a generous amount of dressing. Taste and adjust the seasoning. Chill for 30 minutes before serving.
FARMER’S LOG
THE SEASON OF FLOWERS
A couple weeks ago we wrote about the Season of Power; that time of year on the farm when the turbocharged alchemy of water and solstice light erupts in unfathomable foliar growth.
If the last two weeks were the Season of Power, we’re now entering the fleeting and breathtaking Season of Flower.
Every a nook and cranny on the farm is starting to bloom. The garden, obviously, is on full display. It is more like a fireworks factory caught on fire than a fireworks show — but quieter.
In the fields too, flowers are everywhere. Our Masquerade potatoes in Creek Field are like two oceanic strips of royal purple flowers and yellow anther arrows. Our main crop of potatoes, in Farfield West across the creek, is half abloom, and will likely be in full bloom late next week. (We suggest a visit.)
The winter squash are sounding their fuzzy yellow trumpets; the cherry tomatoes are fully bedazzled in yellow stars; our first batch of sweet corn put on their tassel hats this week.
Life can be full of pain and distraction. But the season of flower, if you let it in, reminds us of joy.
We hope you can take a quiet moment these next couple weeks — listening to the bees in the borage; breathing in deep the smell of a field of potato flowers; arranging flower with us next Tuesday — to really soak in the jubilance of the Season of Flowers.
You deserve it.
See you in the flowers,
David and Kayta
CSA BASICS
What time is harvest pick-up?:
Saturday harvest pick-ups run from 9:00 am - 2:00 pm
Tuesday harvest pick-ups will run from 1:00 pm - 6:00 pm
U-pick hours: Oriented members can come to the farm any time, 7 days a week, sunrise to sunset, to u-pick and enjoy the farm.
2025 CSA program dates: Our harvest season will run from Saturday, June 14th through Tuesday, December 9th this year.
Where is the farm? The member parking lot is located at 1720 Cooper Rd., Sebastopol, CA 95472.
Slow on Cooper Rd. Out of respect for our neighbors and the many kids and animals that live on Cooper Rd., please drive slow (20 mph)!
