CSA Week 31

Cauliflower or Cabbage, Delicata Squash, Carrots, German Butterball Potatoes, Beets or Bok Choy, Chard or Kale, and lots of Garlic.


• Cauliflower or Cabbage (we were short of both)
• “German Butterball” Potatoes
• Carrots
• Swiss Chard or Kale
• Beets or Bok Choy
• Delicata Squash
• Lots of Garlic
Click on the links above for information and recipes about these crops.

COMING SOON: Napa Cabbage, Turnips, Endive

After a year of Total Onion Failure, I’m setting up for a Season of Onion Abundance in 2018. I ordered about 6,000 onion transplants that we’ll (hopefully) be able to start harvesting in April, just as we’re getting ready to plant the main crop of onions for the rest of 2018. Torpedo and Walla Walla.

I think I’ve already explained the Great Onion Disaster of 2017. After many years of onion abundance, this year was the opposite. But I’ve taken measures to make sure that doesn’t happen again in 2018. We’ve made beds for next year’s onions next to the garlic that is going in the ground now, so that we’ll be ready to plant as soon as the transplants arrive in March. We won’t have to wait for the ground to dry out. AND, I’ve just planted about 6,000 sweet onions that will be ready to harvest starting in April. I’ve just finished planting them, and they’ll hang out and grow all winter. The Garlic for 2018 is half-planted and the Shallots will go in next week. My goal is to get them all settled before Thanksgiving.

Cauliflower is my favorite vegetable. And Fall Cauliflower is the queen of them all. Frost-sweetened, fewer bugs, and all deliciousness. Raw or roasted, in soup, stir-fry, even steamed.

The Onion Disaster is just one of the strange, climate-related changes that happened this year. Generally we plant all the fall and winter crops by August 1, so that they’ll have plenty of time to mature before the Great Darkness comes in November. We got everything planted by the middle of July and thought we were ahead of the game, but many things, like our beets, cabbages, and celery are still small. Another farmer who complained that his fruit wasn’t as sweet as it should be by now speculates that it was a result of the blocked sunlight by all the forest fire smoke. I’m taking that stance as well. We lost a few weeks of sun with the smoky haze. And as a result, we have small plants. Our winter brassicas are later than expected, and that would tie in to the same theory. But at least the cauliflowers are ready before the first hard freeze, and they’re delicious!

Glowing colors of Rainbow Swiss Chard stems. They are the best part of the chard.

A decade ago, we could grow Swiss Chard out in the field and we could harvest all winter, and then it would regrow in the spring. But the last four or five years it has been killed by winter freeze right around Thanksgiving, and then they don’t resprout in the spring. So when I was doing crop planning last winter, I planned to plant our big chard crop inside a greenhouse. The result is spectacular! (Of course, the chickens that we kept in there all winter didn’t hurt.) The leaves are dark, and huge, and beautiful and the stems are so vibrant!


I’m a bit more needy for everyone to pay for their CSA early this year because a number of our CSA Farmily have paid for theirs through our GoFundMe campaign. I am incredibly grateful for everyone’s help in reaching our downpayment goal, but that shorted us a bit in our farm expense fund. In just a few weeks it will be time to start buying supplies and seeds for 2018’s farm season, and we’ll also need to pay our family bills, PLUS a mortgage. So, please, if you are able, send in your CSA payments as soon as you can! There’s no extra charge for breaking it up into payments, either, if you can’t swing the whole thing at once. Here’s the link to the enrollment form.

And if you’d prefer to sign up for monthly Mystery Boxes, here’s the form for that! 2018 Mystery Boxes

Have an amazing fall week!



CSA Week 30

Fall Bounty. Potatoes, Butternut squash, Purple Carrots, Green Onions, the last of the Peppers, and lots of greens.


• Purple Carrots or Beets
• “Irish Cobbler” Potatoes
• Quinces or Radicchio or Peppers
• Swiss Chard or Kale or Bok Choy
• Arugula or Salad Mustard or Sorrel
• Butternut Squash
• Green Onions
• Garlic

Click on the links above for information and recipes about these crops.

COMING SOON: Cauliflower, Napa Cabbage, Turnips

Well, it looks like we are going to be buying the farm! Thanks to contributions from so many of you, we raised enough for the payment that we needed to get our loan. Now, we’re waiting for all the legal portions of the transaction to carry-through. Hopefully, the rest of the process will be completed quickly.

We are so grateful to all of you for your incredible support, in the last few weeks and for the last 18 years. We wouldn’t be here without you!

When the kids were toddlers, I planted 8 Quince trees. They’ve produced some fruit the last few years, but this year it’s a bumper crop! There’s enough to make them a CSA choice, as well as selling at market. If you’re not sure what to do with them, read on…

Quinces are a relative of apples and pears, popular in medieval times, but not popular today because they  need to be cooked. The raw fruits are very sour, or astringent. Not pleasant. But once they’re cooked, they are delicious! I’ve made jam and jelly, but you can also transpose them for apples in applesauce, or roast chunks with vegetables, or poach them as a dessert.

10 years ago we could still overwinter Swiss Chard in the field. But something has changed, and the last several years it’s all frozen to death by Thanksgiving, and it doesn’t come back. So this year, I planted one of the greenhouses full of chard back in August. It’s huge and beautiful even though we’ve already had several frosty nights. The extra shelter should guarantee that it comes back in the spring for a repeat harvest as well!

We are entering what we used to call our Winter Season. Greens, squashes, and roots predominate. We’ll have another round of Cauliflower coming soon, and once we get serious freezing we’ll start harvesting the Brussels Sprouts. We have plenty of carrots and potatoes to come, but the beets are a bit small. We planted plenty early, in mid-July, but we suspect that the weeks of hazy skies from the forest fires blocked a significant amount of necessary daylight in high summer, and that slowed their growth. Regardless, we’ll have plenty of food to get through the end of the year.

That said, we’re already planning for 2018. We are planting the garlic that we’ll harvest next summer, and planting onions that we’ll harvest in the spring. In just a couple months we’ll be starting to plant in the greenhouses for April. So, if you haven’t yet signed up for our 2018 CSA season, now is the time!

Click here to get to the application form. And there’s no penalty for making monthly payments, but remember that it is hugely helpful to have everyone paid in full by February 1 when we start to get busy, and have the most expenses and no other income.

CSA Week 22, 23, & 24


• Carrots
• “Sangre” Potatoes
• Arugula
• Eggplant or Melon
• Broccoli or Beets
• Cherry Tomatoes
• Big Tomatoes
• Sweet Peppers
• Choice of Herbs
• Garlic

Click on the links above for information and recipes about these crops.

COMING SOON: Hard Squashes, Kale, Swiss Chard

Time is flying by now that Fall is here. Days are shorter, and just all we have to do is harvest and clean up. The big slow-down. Since I’ve missed a few blog posts, I’m including photos of the last few weeks here.

In other news, we’ve had two new additions in the cow herd! First came Coral, Garnet’s first calf. She’s a cutie!

Then came Bob Dollar, Juniper’s ninth calf. He’s pretty darn handsome. (If you’re a fan of Annie Proulx, you’ll recognize Bob Dollar from her book, “That Old Ace in the Hole.” I’ve listened to it four times this summer.)

Both pairs are doing great, and the babies are frisky and play together when they’re not sleeping or eating. Check them out!

We’ve harvested the sweet potatoes and are sending them up the hill to Auburn Mountainview’s nice, hot greenhouse to cure. Then we can serve them up for Thanksgiving week!

The tomatoes keep giving, the beans are starting to stop, and soon it will be squash, greens, and potatoes season. Personally I can’t wait for some frosty-sweet kale.

CSA Week 19

So much summer!


• Snap Beans (Green or Yellow)
• Big Lettuce
• Summer Squashes
• Lemon Cucumbers
• Tomatoes
• Lemon Basil
• Beets or Carrots
• Garlic

Click on the links above for information and recipes about these crops.

COMING SOON: Basil, Shelling Beans, Peppers, Broccoli, Cauliflower

SAVE THE DATE: Final Farm Potluck: October 21st

As the torrential rain falls in Texas, we are being forecast for a late fall. Another 3-4 weeks of hot, dry weather. As much as I’d like this summer to finish up, I am grateful for a few more weeks of growing time. We’ve planted a lot of extra crops (double the row feet) to provide bounty into the winter and make up for the ruinous spring start.

This round of broccoli and cauliflower are looking great. CSA will get nice crowns in two weeks or so!

We’re experimenting with some fall crops in the greenhouses. Since we downsized, we only need half as much space devoted to each crop as last year, so we can feasibly plant Swiss Chard, Green Beans, and Broccoli in the hoop houses for an extra late harvest. I’m hoping for plenty of variety in November, so we can delay the classic trio of Squash, Kale, Potatoes until December.

I planted two rows of melons in a greenhouse, just in case they worked. One row of cantaloupe-type melons, and one row of heirloom French melons. These are going to be my favorite, I know. Noir de Carmes and Prescott Fond Blanc. There will be plenty for everyone!

Everything will be planted this week. The work crew is going back to school, so they’ll just be weeding a couple days each week, and we’ll be able to start eating dinner before dark. Maybe.

Mostly we use the greenhouses to get an early jump on spring, and reliably grow peppers and tomatoes. But we can also use them to push a number of crops into the fall. Here we’ve got a final round of Swiss Chard, Basil, and Parsley started. Basil will make it into October, but the other two will hopefully last until Thanksgiving and then regrow in the spring for an early crop. (We’re also working on Green Beans and Broccoli! Fingers crossed!)

It’s already time to order seed garlic and onion starts. And because we had a 6-week delay in income, followed by my medical emergency—and resultant bills—we are short in funds for these purchases. So, I have a deal for anyone able to pay early for their 2018 CSA subscription: Prices are the same as last year, and we are keeping to our single, 40-week season (April through December) but if you pay before October 1, you’ll save 10%. That’s $70 off of a $700 Mini Share, $100 off of a $1,000 Small Share, or $180 off of a $1,800 Large Share. Your early payment will mean a successful start to 2018!

Have a great week!

CSA Week 16

We may not have onions this year, but our garlic is abundant, and so are the beets! And we’re rolling in green beans.


• Carrots
• Snap Beans (Green or Yellow)
• Baby Lettuces
• Summer Squashes
• Lemon Cucumbers or various Greens
• Basil
• Beets
• Garlic

Click on the links above for information and recipes about these crops.

COMING SOON: Tomatoes, Shelling Beans, Peppers

SAVE THE DATE: Farm Potluck and Garlic Cleaning Work Party: August 27th

The final fall crops are going in the ground this week, and we are hustling! These last plantings will get us through the end of the year, plus a bit beyond. We’re also planning some surprise crops in the greenhouses. Fingers crossed!

Spinach is fickle in the summer. It refuses to germinate if the soil is over 70 degrees, and it will bolt (go to flower) if the temperature stays too hot for too long. But we just keep on trying…

We are moving next Tuesday’s deliveries and farm pickup to Wednesday, so that we can go south a bit and experience the eclipse. We’ll be back Monday night, but we’ll still need a day to harvest. Please mark your calendars! Weekend pickups will remain the same.

The first day of sky after the wildfire smoke cleared. What a relief!

We have several plantings of green beans coming on strong, with the final planting today. This last planting will (hopefully) mature in early October, and it IS a gamble crop. But sometimes we have beautiful weather in October, and if that happens, we’ll have lots of beans!

Beautiful green beans. I just sauté them in a little butter until they turn bright green. So delicious!

With all the challenges this season, the late rains, my injury, and then a hot, dry spell, our u-pick garden has suffered. There are some zinnias, cherry tomatoes, and there will be pumpkins. The gladiolas and dahlias are up, but it’s highly unlikely that they’ll grow enough to bloom, but you never know. We’re really glad the wildfire smoke has cleared and we have fresh air, plus a bit of drizzle. Bring on the fall!

CSA Week 12

So much vitality here! Dense lettuces, hearty greens, Persian cucumbers, carrots, fava beans, garlic, and heavenly herbs!


• Carrots
• Fava Beans
• Big Baby Lettuce x 2
• Persian Cucumbers
• Greens (Kale, Chard, Purslane, others)
• Cilantro
• Garlic

Click on the links above for information and recipes about these crops.

COMING SOON: Green Beans, Basil, Beets

SAVE THE DATE: Farm Potluck and Garlic Cleaning Work Party: July 29

Shades of green: lettuce, lemon basil, and marjoram.

Summer arrived, and everything started growing! We are where we should have been a month ago, but we’re just glad to have things to harvest!

The first golden orbs didn’t last long. So many are on the way: brace yourselves.

I apologize for the lack of posts over the last few weeks. We’ve been busy planting and harvesting, and taking day trips with the kids. It’s been wonderful.

Basil. Is. Coming. Almost big enough…

We’ve been able to get a lot of extra winter crops going, so our plan is to extend the CSA into January, to make up for the month we lost to the rainy spring. No net loss of food investment. Yay!

CSA Week 7

Lovely treats for our return to CSA: Baby Carrots, Sugar Snap Peas, Green Shallots, Napa Cabbage, Fresh Thyme, and Rhubarb.


• Carrots
• Green Shallots (use like a spring onion, or a green onion)
• Sugar Snap Peas (eat the whole thing)
• Rhubarb
• Napa Cabbage (great as a salad or coleslaw, or stir-fried)
• Fresh Thyme

Click on the links above for information and recipes about these crops.

COMING SOON: Garlic Scapes, Green Garlic, Shelling Peas, New Potatoes

SAVE THE DATE: Farm Potluck: June 24

Snap Peas, Colorful Carrots, and Thyme Flowers.

First, I want to thank our entire CSA family for being supportive and understanding as we navigated the last few weeks. The endless rain delays were bad enough, but then my sudden, surprising entry into the hospital was another. It actually took four ER visits to determine that I was not having a migraine (which I have been lucky never to have) but instead, I had suffered a carotid artery tear.

I’ve known Regina Grubb a long time. She was a CSA member many years ago, and teaches horticulture at Auburn Mountainview High School. She was first to jump in and help with watering the greenhouse starts and keeping the farmers market space alive.

We still don’t understand how it happened, as it’s usually the result of a severe neck trauma. I had been working hard the days before, but nothing out of the ordinary. Nothing hurt. I just spent an entire night with a terrible headache and woke up with a numb tongue. Luckily it wasn’t a stroke or an aneurism. But it was exhausting, and I need to go easy for a while to make sure my artery heals.

When I came home from the hospital, I was on orders not to do any heavy work. But I was pretty weak anyway and needed a lot of rest. Trinity (in the back) has been working for us since April. Her entire family volunteered to plant onions last week. It was an incredible gift.

What is truly amazing is the amount of help that we’ve received. We were so behind in our planting schedule because of the rain, it was difficult not to feel stressed while useless. But Regina Grubb (long-time friend and high school horticulturist extraordinaire), Chris Sechrist (the ambitious young farmer we are mentoring), and Trinity (our high-school wonder-employee) all stepped up and went above and beyond to get crops planted, watered, and weeded, as well as doing all the heavy lifting I’m not allowed to do right now.

Chris started farming a few years ago, but now he’s renting two acres of our farm and we’re mentoring him. It’s a great relationship, and he has been a huge help while I’ve been in the hospital and recovering.

Things are looking really good for harvest in two weeks. We’ll have a lot of different crops ready, and serious abundance. All the local farms are still behind, as are we. CSA programs are starting late. Farmers market tables are meager. But summer is coming. We are betting that this year is like the last few years, where we have an extended fall. We still have time to plant all of our winter crops, and we’ll be planting extra, to push the CSA out a few extra weeks into January. I still plan on delivering our 40 weeks of produce, even if we’re hit and miss for a while.

Volunteer Poppies from the U-Pick flower garden two years ago.

We hope to have all of our food crops planted this week, and then we’ll be able to get to work on the U-Pick flower garden. There’s still lots of time for blooms, so don’t despair.

Thank you so much for your patience while we’ve been weathering this tricky year. We wouldn’t be here without you.