Harvest Week 13 - Always Learning

THIS WEEK’S HARVEST

Eggplant, Poblano Peppers, Tomatoes, Carrots, Assorted Zucchini, Patty Pan & Crookneck Squash, Assorted Cucumbers, Piel de Sapo Melons, Assorted Mini Cabbage, Fresh Red Onions, Celery, Red Russian Kale, Kolibri Little Gem Lettuce, Red Butter Lettuce, Assorted Radicchio, Pink Ladyslipper Radishes, Mustard Mix

U-PICK

Check the u-pick board in the barn for weekly u-pick limits.

• Dragon Tongue Green Beans | No Limit - Take what you’ll eat or preserve this week!

• Albion Strawberries | 2 pints per share

• Cherry Tomatoes | No Limit - Take what you’ll eat or preserve this week!

• Frying Peppers:

  • Shishitos | No Limit - Take what you’ll eat or preserve this week!

  • Padróns | No Limit - Take what you’ll eat or preserve this week! There are lots of red Padróns on the plants right now, which would make a delicious and spicy hot sauce in combination with red Shishitos and Jalapeños!

• Jalapeños | 10 peppers per share

• Herbs & Edible Flowers: Husk Cherries, 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.

Arabella and Eric harvesting Pink Ladyslipper Radishes this morning.

HARVEST NOTES

• Piel de Sapo Melons: This beloved Spanish melon is named “toad skin” for its charming green and yellow mottling. We trialed it last year and fell in love with it’s sweet, aromatic white flesh. Depending on the level of ripeness, they can vary in texture from delightfully crisp to meltingly soft and smooth. We like them both ways! For a softer, sweeter melon look for a yellower skin and no stem; a greener melon with a tiny bit of the stem remaining will be crunchier and keep longer before it needs to be eaten.

• A note on Sweet Peppers: The sweet peppers are still ripening up slowly at the moment, so we are taking a break from distributing them this week. We hope to have them back next week and for production to build from there!

PICKLE SCHOOL!

This Tuesday, September 9th, 3:30pm - 6 pm

• Drop in anytime—making pickles will only take about 30 minutes.

• $10 includes jars, brine, recipe card & aromatics.

Join Charlotte, from Charlotte's Web Farm to learn about and make the famous Zuni Cafe Pickles.

This tasty recipe is made with an apple cider vinegar and raw sugar brine along with aromatics of your choosing: mustard seeds, fresh turmeric, allspice, hot chiles and more.

Charlotte will bring the brine ready to go. You will choose the vegetables you want to include along with traditional cucumber chips, learn how to cut them in fun shapes for the jar, add your aromatics and top with brine. Just refrigerate for a day or two to enhance flavor and enjoy. Keep the brine and continue adding veg for more pickles!

Each participant will get a pint jar, recipe card, and hands-on instruction from Charlotte—a self proclaimed food preservation obsessive. (She's also Arabella's Mom!)

thai roast chicken thighs with coconut rice

By Diana Yen

Arabella told us about this recipe a month ago, and since then, it, and the Vietnamese cabbage salad (from Week 4’s newsletter), have been on constant rotation among the crew. This is a dish that feels fancy but is easy to make, and makes the most of both our mini cabbages and the abundance of herbs in the garden right now.

Chicken thighs marinated in coconut milk, lime juice, and fish sauce give this one-skillet meal plenty of umami. Lining the skillet with cabbage wedges allows them to catch every drop of the rich juices as they become melt-in-your-mouth tender. While the chicken roasts, there is plenty of time to make fragrant rice with the leftover coconut milk and slices of ginger."

Ingredients

• Zest and juice of 1 lime

• 1 1" piece ginger, peeled, finely grated, plus 3 peeled slices

• 2 garlic cloves, finely chopped

• ⅓ cup coconut palm sugar or (packed) light brown sugar

• ¼ cup fish sauce

• 1 13.5-oz. can unsweetened coconut milk, divided

• 2 Tbsp. extra-virgin olive oil, plus more for brushing

• 2 tsp. freshly ground black pepper, plus more

• 2 lb. skin-on, bone-in chicken thighs (4–6)

• ½ medium head of green cabbage, stem trimmed, sliced into 1"-thick wedges

• ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more

• 1 cup white jasmine rice, rinsed until water runs clear

• Cilantro leaves with tender stems and lime wedges (for serving)

directions

1. Whisk lime zest and juice, grated ginger, garlic, coconut palm sugar, fish sauce, ½ cup coconut milk, 2 Tbsp. oil, 2 tsp. pepper in a large bowl to combine. Set ¼ cup marinade aside for serving. Place chicken in remaining marinade and toss to coat. Cover and chill at least 1 hour and up to 12 hours.

2. Preheat oven to 400°. Generously brush cabbage wedges on both sides with oil; season with salt and pepper. Arrange, a cut side down, in a medium cast-iron skillet. Remove chicken from marinade and set, skin side up, on top of cabbage; season with salt and pepper. Roast 35 minutes. Increase oven temperature to 450° and continue to roast, rotating pan halfway through, until chicken thighs are browned and crispy, 5–7 minutes more.

3. Meanwhile, bring rice, ginger slices, remaining 1 cup coconut milk, remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and 1 cup water to a boil in a medium saucepan over medium-high heat. Reduce heat, cover, and simmer until liquid is absorbed, 15–20 minutes. Remove pan from heat. Fish out and discard ginger slices. Re-cover pan and let rice sit until ready to serve. 

4. Arrange chicken on a platter; drizzle with reserved marinade and top with cilantro leaves. Serve with coconut rice and lime wedges for squeezing over.

FARMER’S LOG

ALWAYS LEARNING

This week on the farm saw a couple of significant horticultural events: We cut off water to our big storage onion crop — some of which you’ll be eating fresh this week.

Cutting off water is the final horticultural decision we make in the growing year before the onions cure in the ground for a couple weeks and then come into the greenhouse to fully cure.

Our farmer hearts were proud this morning pulling up big, bulbous, fresh Monastrell Red Onions for you.

The pride is because growing big, bulbous, grocery-store-sized onions was a long journey for us at West County Community Farm.

In the very beginning of our growing careers at Green Valley we grew onions using drip tape irrigation. Those harvests were so-so. Small potatoes, small onions. I blamed it on the drip tape not soaking enough of the soil profile in Green Valley’s greedy clayey soils.

Onions are thirstier than this 12 foot tall Hopi blue corn.

So I switched to overhead (sprinkler) style irrigation and harvests improved. Sections of big beautiful onions, but also lots of small, piddly onions.

Last year, 2024, I threw caution to the wind and, acting on the feedback I was getting from our 8 years of harvests (but still not consulting the internet), I watered the onions super heavily all year long.

Success! The onions were uniformly big, even giant, throughout varieties and throughout the beds. Grocery store style. I thought I had cracked the code and it was the overhead (sprinkler) irrigation. But overhead has it’s drawbacks for onions. It can cause more disease by wetting the leaves, and it is less efficient with water and grows more weeds in the pathways.

Driving through the Central Valley this spring I saw fields upon fields of grocery store style onions grown with drip-tape. How!?

Finally, I deep dived into the literature — like a stubborn driver finally asking for directions. My other excuse, which we’ve written before, is that we are generalists — growing so many things makes it easy to skip some chapters.

It turns out, onions are (technically) the thirstiest crop on the farm. They just love water and we had been under watering all those years.

It’s not intuitive. The foliage of a mature onion plant is minuscule compared to pretty much everything else we grow. Tiny compared to the towering corn plants, the exploding cherry tomatoes, an ocean of potato greenery.

But there it was on the page. Onions, standing at maybe two feet tall, in certain soils and certain climates, want around 3 inches of water a week at peak bulb growing time. That’s insane. For reference our 14 foot tall corn plants want about about 2.5 inches.

So this year we followed the manual. We scheduled it out on a spreadsheet and did it by the books. We did the calculations and let the drip tape run long. The soil profile stayed super wet and charged with water. (Luckily we are blessed with abundant water here on the Laguna.)

And lo-and-behold those swamp plants loved it.

We have giant onions, folks.

Sometimes it’s good to read the manual.

See you in the fields,
David

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CSA BASICS

Slow on Cooper Road! Out of respect for our neighbors and the many kids and animals that live on Cooper Rd., please drive slow (20 mph)!

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.

Harvest Week 12 - Late Summer’s Rhythm

THIS WEEK’S HARVEST

Bicolor Sweet Corn, Caraflex Cabbage, Eggplant, Assorted Zucchini, Patty Pan & Crookneck Squash, Assorted Cucumbers, Tomatoes, Sweet Peppers, Yellow Sweet Spanish Onions, Bulk Carrots, Sarah’s Choice Cantaloupe, Assorted Little Gem Lettuce, Romaine Lettuce, Bel Fiore Radicchio, Celery, Hakurei Salad Turnips, Arugula

U-PICK

Check the u-pick board in the barn for weekly u-pick limits.

• 🌟 Dragon Tongue Green Beans | No Limit - Take what you’ll eat or preserve this week!

• Albion Strawberries | 2 pints per share

• Cherry Tomatoes | No Limit - Take what you’ll eat or preserve this week!

• Frying Peppers:

  • Shishitos | No Limit - Take what you’ll eat or preserve this week!

  • Padróns | No Limit - Take what you’ll eat or preserve this week!

• Jalapeños | 5 peppers per share

• Herbs & Edible Flowers: Husk Cherries, 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.

HARVEST NOTES

• Sweet Peppers: We’re growing 2 kinds of sweet peppers this year:

  • Cornitos: We’ll have three colors of these delicious Italian peppers whose name means “little horns” after the Italian Corno di Toro “bull’s horn” peppers. They make excellent snacks eaten out of hand, sliced into salads, fried, and roasted.

  • Jimmy Nardello: As Baker Creek seeds tells it “this fine Italian pepper was grown each year by Giuseppe and Angella Nardello at their garden in the village of Ruoti, in Southern Italy. In 1887 they set sail with their one-year-old daughter Anna for a new life in the U.S. When they reached these shores, they settled and gardened in Naugatuck, Connecticut, and grew this same pepper that was named for their fourth son, Jimmy.” These peppers have thin walls and super-sweet flesh that makes them incredible for pan-frying and roasting.

• Dragon Tongue Beans: Our next succession of beans is just getting started right next to where the Amethyst Beans were. Look deep inside and underneath the plants for the cream-colored beans with purple speckles. Deliciously sweet!

TOMATO INTRODUCTIONS

Welcome to peak tomato season everyone! It’s a couple weeks late from this cool, cool summer, but now all of our field tomatoes are fruiting happily and it’s time we introduced you. We hope you fall in love with some of them this year. Tell us which is your favorite!

Top row (left to right): Speckled Roman, Woodstock, Black Krim, Harvest Moon // Middle row: Black Prince, New Girl, Granadero, Cuor di bue Albegna // Bottom row: Goldie, Abigail, Aunt Ruby’s German Green.

Heirlooms & Slicing Tomatoes:

• Abigail: This beautiful pink beefsteak was bred for the meaty, rich flavor of a classic Brandywine, but without the blemishes.

• Aunt Ruby’s German Green: Green turning slightly to yellow when ripe, this tomato is our all-time favorite. First introduced by Ruby Arnold whose German-immigrant grandfather saved the seeds. You'll know Aunt Ruby's is ripe when it gives just slightly to the touch.

• Big Beef: Like jeans and a t-shirt, a classic red beefsteak. Not pictured, but it’s big, round, and red.

  Black Krim: A Russian heirloom with a bold, smoky flavor.

• Black Prince: An Eastern-European Heirloom, Black Prince is one of the least flashy, but most flavorful tomatoes we grow. Perfect for slicing into a simple tomato salad. Can play beautifully with full-size and cherry tomatoes.

• Goldie: David’s personal favorite. A mellow tomato — light on the acid. A good Goldie (dark orange when ripe) will taste like flowers and melons and goes down smooth and sweet.

• Harvest Moon: A beautiful mid-size yellow tomato whose interior is marbled with red. A true beauty.

• New Girl: Classic, early red slicing tomatoes.

• Woodstock: A new variety for us this year. Johnny’s Selected Seeds says it “hits all the tomato flavor notes: sugary and rich, with plenty of acid. Green when fully ripe with a psychedelic swirling interior.”

Canning & Sauce Tomatoes:

• Cuor di bue Albegna: This heirloom sauce tomato, whose name means “ox heart,” hails from the Ligurian coastal town of Albenga, just west of Genoa, in Northern Italy. Uprising Seeds, who we purchased the seeds from, says “Albenga was the tomato that we kept coming back to all season at the farm when it was time for a stew of white beans, kale, and roasted tomatoes, pasta e fagioli, or a just simple rustic pasta sauce.” Thanks for the recommendation, Laurel!

• Granadero: Beautifully smooth little sauce tomatoes with great flavor.

• Speckled Roman: An exceptionally delicious sauce tomato with a psychedelic dream-coat. Excellent for fresh eating in addition to processing.

PRESERVING THE HARVEST

Bulk Tomatoes are here! From now until the end of tomato season, bulk quantities of tomatoes, including sauce varieties and seconds (tomatoes that are blemished or overripe but still tasty) will be available in addition to the perfect ones!

There will be a 15 lb season limit on bulk tomatoes, meaning that each share will be able to take up to 15 pounds out-of-bag over the course of the season, in addition to whatever weekly tomatoes you’d like to put in your bag. Just like with the pickling cucumbers, the season limit applies to each share, meaning that members who are alternating weeks should coordinate as to how you want to divide your allotted 15 lb. You’re welcome to take them all at once or a little bit here and there, whichever you like! As always, we recommend taking your allotted quantity as soon as you’re able; it’s hard to predict how long tomatoes will be around for, and as we come to the end of the season the tomatoes available as bulk will include more seconds than early on.

PRESERVING YOUR TOMATOES

While canning and drying are also options, we’ve found that the easiest way to put up tomatoes is freezing. While you can simply pop them in the freezer without processing first, we particularly love halving them, drizzling with olive oil and roasting in a low-temp oven to concentrate the flavors. Or, if you have the time now and want to make a sauce that truly bottles the taste of summer, consider making fresh tomato sauce!

FRESH TOMATO SAUCE

For the simplest and most satisfying tomato sauce, we recommend sautéing onions and garlic in more olive oil than you might think you need. Then add tomatoes and salt to taste and cook down for 45 minutes to an hour until your sauce has reached the desired consistency and flavor. Depending on your preferred consistency, tomatoes can be peeled and de-seeded before cooking, or if you prefer a more rustic sauce, chop and them throw them in the pot seeds and all, or blend partially with an immersion blender. Heirlooms and cherry tomatoes will impart a notable sweetness to sauce, but will also require more cooking as they have a higher water concentration than sauce tomatoes.

For more detailed instructions, and some good ideas for variations on tomato sauces, check out this Smitten Kitchen post on Fresh Tomato Sauce.

FARMER’S LOG

LATE SUMMER’S RHYTHM

What happened this week on the farm? With a farm of this size and a crew of this awesomeness level, there are too many things that happen in any given week to even hold in one brain.

So many I’s were dotted and T’s crossed; so many bins were washed; so much admin was done; so many leaks repaired; so many veggies carefully picked and stored. The local hawks enjoyed hunting in the freshly mowed fields; the local turkey babes grew at least an inch.

Praying Mantis protectors in the sweet peppers, and a luscious new succession of dill and purple basil in the north garden, next to the Autumn’s Touch Amaranth.

But what happened?

Eric was busy pushing the early cover cropping project forward — seeding another section of Highgarden and setting up irrigation to cover crop Round Loaf Field — as well as keeping up with his usual bed prep and weed killing duties. Riley and Eric did great work on the Argus finger weeder on Wednesday afternoon. We planted fall scallions and lettuce in Farfield East, our last field block of the year.

We got 66 tons (132,000 lbs) of compost delivered — some of it mixed with limestone and some with gypsum. Our soils spoil us with melons and tomatoes and sweet corn so it’s important to spoil it! This compost will be spread with the cover crop seed as a final kiss and “thank you” to the soil before winter bedtime. It will feed the soil and in turn feed us next year.

Arabella headed off on a little vacation on Tuesday afternoon. Aisling was out a bit as well so Riley, Henry, Zaccai, and Kayta really held it down in the harvest realm. The harvests at this time of year are at their bulkiest (so many fruits!) so the team is at peak harvest buffness.

In the plant realm our storage onions are just a week or so away from flopping over their stems — a sign that they are ready to be harvested. The popcorn and Hopi blue flour corn are in the “R2” stage, with the silks drying out, the ears at, or reaching their full length, and the kernels full of moisture. Most of our beautiful winter squash are reaching full size and ready to start sweetening.

But the most magical spot on the farm right now might be in the North Garden, toward the west. All the new herb plantings (Dill, Basil, Cilantro, and Parsley) are lush and flourishing and they are surrounded by the new flowers, buzzing new Amaranth, Marigolds, Bachelor’s Buttons and Linaria.

Hope to see you there,
David

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CSA BASICS

Slow on Cooper Road! Out of respect for our neighbors and the many kids and animals that live on Cooper Rd., please drive slow (20 mph)!

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.

Harvest Week 11 - Rethinking Cover Crop

The farm is in need of pint baskets! If you have an abundance at home, please bring some back to the farm so that they can be reused throughout the season.

THIS WEEK’S HARVEST

Bicolor Sweet Corn, Mini Purple Cabbage, Eggplant, Assorted Zucchini, Patty Pan & Crookneck Squash, Mojito Persian Cucumbers, Slicing Cucumbers, Lemon Cucumbers, Striped Armenian Cucumbers, Tomatoes, Poblano Peppers, Torpedo Onions, Bulk Carrots, Sarah’s Choice Cantaloupe, Assorted Little Gem Lettuce, Rouxai Red Oakleaf Lettuce, Escarole

U-PICK

Check the u-pick board in the barn for weekly u-pick limits.

• Albion Strawberries | 2 pints per share

• Cherry Tomatoes | 3 pint per share

• Frying Peppers:

  • Shishitos | No Limit - Take what you’ll eat or preserve this week!

  • Padróns | No Limit - Take what you’ll eat or preserve this week!

• Jalapeños | 2 peppers per share

• Herbs & Edible Flowers: Husk Cherries, 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.

Beautiful new beds of Dill, Bachelor’s Buttons, Marigolds, and Amaranth in the North Garden

HARVEST NOTES

• Bulk Carrots: We’ve just finished harvesting from our abundant 1st succession of carrots and the 2nd succession is right on their heels, so every share will be able to take home up to 3 pounds of carrots this week. We’re dreaming of carrot cake, carrot juice, and the delicious carrot pickles from the recipe below!

pickled carrots

These pickles come from a favorite sandwich recipe of ours. It’s maximalist in every way (think thick-sliced feta, aioli, hard-boiled eggs, and an herby, pickled-vegetable-filled salad with olives and capers on homemade focaccia!), including a name drawn from Moby Dick (The Scuttlebutt). Even if you have no intention of making the sandwich (which you should) we highly recommend the pickles. They’re easy to make, and once you have them in your fridge, they can transform almost any meal into something delicious and vegetable filled. If you still have some beets hanging out in your fridge, check out the full recipe for delicious pickled beet & onions, too!

PICKLED CARROTS

Recipe by Marian Bull

• 8 medium carrots, peeled and very thinly sliced into rounds or on a bias

• 2 cups apple cider vinegar

• 2 cups water

• 1 cup sugar

• 1/2 cup kosher salt

• 1 tablespoon coriander seeds

• 1 tablespoon fennel seeds

• 2 árbol chiles (or any of our hot peppers)

Place the sliced carrots in a heatproof quart jar. In a saucepan, combine the apple cider vinegar, water, sugar, kosher salt, coriander, fennel, and the chiles. Boil, stir, and pour over the carrots. Cool them, then store in the fridge for at least a day, and up to 2 months.

FARMER’S LOG

RE-THINKING COVER CROP

We are doing some fun experiments on the farm right now — experiments having to do with a paradigm shift in how we cover crop our fields here on the Laguna.

Cover cropping is an age-old practice, and one of the organic farmer’s primary tools for building soil fertility, organic matter, and soil biology.

Cover crops are usually seed mixes (often grasses and legumes) planted in fields and let to grow big and tall, not for human food, but to be incorporated into the soil later, as “green manure” that builds carbon in the soil and provides food for the all important microbe allies that live below. A healthy cover crop can pulse 8,000 lbs of biomass and 100 lbs of nitrogen per acre of ground. Cover crops are so named because they also cover and protect the soil against harsh winter weather.

Our lower fields (and cover crop) under water in March 2023

In climates like ours it is typical for farmer’s to seed cover crop in the fall, let it grow slowly all winter, and then to mow it and incorporate it into the soil when it is huge and flowering in the spring before planting.

We’ve learned these last few years that the Laguna is not typical.

The flooding we experience in our fields during a normally wet winter kills fall-seeded cover crops when they are small. Typical fall-planted cover crop seed can only really work here in a drought years.

Time for a paradigm shift.

The experiments Eric is spearheading in Highgarden (to the right of the strawberries) and in various places in our lower fields represent efforts to explore new summer and overwintering cover crop mixes and to generally shift our focus to establishing overwintered cover crops much earlier than October.

Auden and Ever in head high cover crop in an area of the farm that doesn’t flood (this year’s strawberry patch).

By seeding cover crops in June, July, and August — as soon as crops are harvested, or before Fall crops are planted — we hope to get solid stands of “green manure”, that can survive the winter inundations here.

I’m most excited about a mix of triticale and crimson clover (and possibly rye grass) that we’re now seeding into the fields plots that provided our first harvest shares.

If all goes to plan the grasses will grow tall and strong before the winter storms. Even if they are killed by flooding, their robust root systems will hold the soil and their stately stalks will cover the precious soil. The crimson clover, hiding out underneath, we expect to explode in leguminous glory in the spring.

Hats off to Eric for leading this charge — passionate and prudent farmer that he is.

Wish us luck and here is to robust cover crop stands!

See you in the fields,
David

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CSA BASICS

Slow on Cooper Road! Out of respect for our neighbors and the many kids and animals that live on Cooper Rd., please drive slow (20 mph)!

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.