Harvest Week 7 - Strawberry Moon

THIS WEEK’S HARVEST

Mustard Mix, Green Little Gem Lettuces, Flashy Trout Back Lettuce, Curly Kale, Assorted Zucchini & Summer Squash, Lemon Cucumbers, Persian Cucumbers, Bulk Pickling Cucumbers, Carrots, Broccoli, Fresh Torpedo Onions, Celery, Fennel, New Purple Viking Potatoes

U-PICK

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

• Albion Strawberries: ✨4 pints per share✨

• 🌟 Cherry Tomatoes: 1 pint per share | The earliest cherry tomatoes to ripen are on the very bottom of the plant! See the photo below for an introduction to the varieties we’re growing this year — and let us know which of the pink varieties you like better!

• 🌟 Amethyst Beans: No limit | These are purple green beans (purple on the outside and green on the inside). Eat them raw to highlight their color and sweet flavor, or cook as you would any other green beans and watch their color change to green!

• Frying Peppers:

  • Padrons: 3 pints per share

  • Shishitos: 3 pints per share

• Herbs & Edible Flowers: Lemon Bergamot, Dill, Cilantro, Purple Basil, Thai Basil, Lemon Basil, Italian Basil, Tulsi, Parsley, Chamomile, Calendula, Nasturtium, Pansies/Viola, Garlic Chives, Tarragon, Thyme, Oregano, Marjoram, Lemon Balm, Lemon Verbena, Vietnamese Coriander, Shiso/Perilla, Catnip, French & Culinary Lavender, Sorrel, & Assorted Mints

• Flowers!

This year’s cherry tomato lineup! Top row, left to right: Supersweet 100, Sungold / Bottom row, left to right: Pinkie, Sunpeach, Black Cherry.

HARVEST NOTES

• New Purple Viking Potatoes: These beautiful pink and purple swirled potatoes are fresh and uncured — with delicate skin and an extra crisp texture, they’re more of a fresh vegetable than the starchy, storage potatoes of winter. Use them like you would any potato, or, to highlight their fresh flavor, roast them in the oven with olive oil, salt and pepper (and Torpedo onions! So good in everything) or use them in an herby potato salad like the one below.

• Baby Celery: Farm-fresh celery is world’s apart from the celery that comes from the store. Minerally, sweet and salty, we can’t get enough of it. To highlight this week’s pairing of celery and fennel, we’ll be making one of our longstanding favorite salads: Alison Roman’s Celery and Fennel with Walnuts and Blue Cheese. (You can find the recipe in this old newsletter.)

• Fresh Torpedo Onions: A favorite in Italy and France, these beautiful, pink, elongated onions are mild, delicate, and delicious raw. We recommend incorporating them into fresh salads, pizza or sandwiches.

HERBY POTATO & GREEN BEAN SALAD WITH TOMATOES

From Daisy Beet

With this week’s arrival of new potatoes, (purple) green beans and cherry tomatoes we can’t help but think of French potato salads and salade niçoise — some of our favorite essence-of-summer dishes. This recipe brings all these ingredients together with a classic vinaigrette and herbs from the garden, but feel free to add in anchovies, tuna, or hard-boiled eggs to take it all the way to salade niçoise.

INGREDIENTS

• 3/4 pound green beans, trimmed

• 1 lb potatoes

• 1 cup cherry tomatoes, halved

• 2 tbsp basil, chopped

• 2 scallions, white and light green parts thinly sliced or Torpedo Onions

• 1/4 c parsley, chopped

• 1/3 cup extra virgin olive oil

• 2 tbsp champagne vinegar

• 1/4 tsp Kosher salt

• 1/2 tbsp Dijon mustard

• Salt and pepper, to taste

Prairie Sun Rudbeckia (Black-eyed Susans) in the foreground, with Celosia, Queen Mix Zinnias, and Valentine Sunflowers.

PREPARATION

1. Bring a large pot of water to a boil. Prepare a bowl of ice water that will fit the green beans.

2. Drop the green beans into the boiling water to blanch for 30 seconds. Remove them and plunge them into the ice water to stop them cooking. Let cool, then drain and pat dry.

3. Add the potatoes to the same pot of boiling water. Cook for about 15 minutes, until soft and fork tender.

4. Drain and let cool. Once cool enough to touch, cut the potatoes in half.

5. In a small jar, combine extra virgin olive oil, champagne vinegar, Kosher salt, and dijon mustard. Close the jar and shake vigorously to emulsify the vinaigrette.

6. Combine the cooked green beans, potatoes, tomatoes, and the fresh herbs in a mixing bowl. Add a generous pinch of salt and pepper.

7. Add the dressing and gently toss the salad together so everything is well coated.

8. Enjoy at room temperature or cold!

FARMER’S LOG

This week’s Farmer’s Log is by new crew member Shanga Juckas — a wonderful essay written in late June about strawberries, farming and her grandma. Thanks for sharing, Shanga!

STRAWBERRY MOON
BY SHANGA JUCKAS

I have been living from moment to moment to moment and the times of slowness that I once relished so deeply are few and far between. I do not mind. I feel like a ripe strawberry. My time of being a sitting seed is behind me. I am ready to burst and be devoured by the world.

After two years of living in Sonoma County and flirting with the idea of farming, I took a full-time job as a produce farmer on an Organic farm. The only other time I can remember feeling so full and complete and pulsing with so much aliveness is when I was teaching at Tree School. The link between the two? Being outside, being social, being in close-relation with simple beauties that seem to amplify the more they are engaged with. The sinewy bloody roots of the Beet Starts. The sleepy bees resting in golden Squash blossoms. Hawks, Kites, Herons, Red-winged Blackbirds: their songs, flight, and persistent presence all around.

Shanga this afternoon with the beloved Root Blaster 3000

At the end of every day, my hands feel stronger and my mind is at peace. The feeling of full-body exhaustion paired with a fresh stir fry of veggies I’ve just harvested is hard to beat. On Friday morning my co-workers and I were out harvesting Squash early enough that the nightly fog had not yet burned off. We all walked through the misty rows, swishing our noisy waterproof harvest pants. Morning birds were singing and the bees were just beginning to wake from their drunken naps in the blossoms. I was sad. The same kind of sadness that is felt when you meet someone who you love so much and you can hardly believe you’ve only just met. It’s strange to imagine you’ve lived your entire life without them. And it’s also scary because what if the love you suddenly feel is not forever? I mean, it’s not–nothing really is. I thought about the things people say like “farming destroys your body”, “farming is a young person’s game” and so on. And people say the same about dance. And people say the same about running. And people say the same about so many things. And yet, there are old farmers, old dancers, old runners. I dated someone last year who was a wildland firefighter. He was also an arborist, shepherd, and pretty much anything you needed him to be. We began seeing each other right before I left for the PCT. His attitude was unlike that of anyone I’ve ever met. While I had always heard this idea of attitude being everything, I never saw it quite like I did for him. When I left for the PCT I asked him for words of wisdom. He shrugged, smiled, and said “just keep walking”. Those words were with me for the entire trail. And they still are. I’ve never held such a subtle and powerful piece of wisdom. And so I will hold it as I walk into this new chapter of working in close relationship with the land and my own body.

When I began my time at this new job, my boss knew I had hiked the PCT last summer and he said “Farming is a bit like through-hiking”. We bonded over the John Muir Trail, which overlaps with the Sierra Nevada section of the PCT. He hiked the JMT several years back and I felt grateful to have a boss who could relate to this right of passage I had experienced. I agree with his assessment so far. Farming is like through-hiking, in a way. Incredibly physically demanding, requires mental fortitude above all else, high highs and low lows. But farming is distinctly not like through-hiking for one main reason. By definition through-hiking requires you to quickly pass through, always on to the next place. By definition farming requires an agreement to become incredibly intimate with one piece of land, sticking around and sending roots into the earth. It is exactly what I desired after so much movement over the past year and more.

I now spend my mornings pulling carrot roots from their homes in the soil. I spend the middle of the day standing on the back of a tractor as it maneuvers through newly planted beds of watermelon. I nap under grandmother oaks in the heat of the day. Each night I fill a glass with strawberry shrub that I’ve made from our farm’s prolific straw-covered beds.

My grandma was a farmer of sorts. More of a rancher, I suppose. Or a high-level wrangler. Regardless of her title, she spent her summer days in and around a barn. She had dirt under her nails and deep wrinkles on her hands. Her arms were strong and she was not afraid of working herself to the bone. She did. She worked until she died. As I kneel into the soil as a sort of harvest prayer every morning, I feel my grandma close to me. I hold my core strong, remembering the advice during training to keep body mechanics ever present in the dance of the farmer’s day. My grandma has been gone for over six years now. But suddenly, as my straight back stoops for a heavy bin of summer squash, I get to know another side of her. Through this work I find myself understanding her more and more. I admire her work ethic more than ever. I understand her draw to hard-working people. I feel her joy and her steadiness and her passion. Her closet full of beautiful clothes and eclectic jewelry waiting for her every day as she wore holes in the white sneakers she marched around in all day. There is something so very pleasurable about getting absolutely covered in soil, sun, and sweat and then washing it away to adorn my sore body in beautiful clothes.

As this current strawberry moon ripens into fullness, I feel the same of my own heart. Strawberries fill my fridge and freezer. Homemade strawberry popsicles, strawberry crumble, strawberry salad, strawberry shrub, and of course a bowl of the ripest most delicious strawberries I’ve ever tasted. Strawberry Jam that my mom has made sits on my table. The Label reads: Pam’s Jam 2026 Strawberry Ingredients: Strawberry, Love, Sugar, Pectin. I wish I could bring my grandma some strawberries. I wish I could cuddle up to her on the couch watching Antiques Roadshow and lick strawberry popsicles together. I would love to tell her how much more I am starting to understand.

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CSA BASICS

Check out our Brief Membership Guide: A quick-reference on the essentials of being a member.

Harvest pick-up times:

• Friday harvest pick-ups run from 1:00 pm - 6:00 pm

• 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.

2026 CSA program dates: This year’s harvest season will run from Friday, June 12th through Tuesday, December 8th this year.

Where is the farm? The member parking lot is located at 1720 Cooper Rd., Sebastopol, CA 95472.

Slow on Cooper Rd. Please drive slowly on Cooper Road — 20 mph. It's a neighborhood with lots of kids and animals who generously share the road with us.

Harvest Week 6 - Soil Surfing

Are you a new member who hasn’t attended an orientation yet? Please email us to schedule an individual orientation during a CSA pickup.

THIS WEEK’S HARVEST

Arugula, Green Little Gem Lettuces, Cherokee Lettuce, Assorted Zucchini & Summer Squash, Persian Cucumbers, Bulk Pickling Cucumbers, Carrots, Purple Daikon, first taste of Eggplant, Baby Celery, Assorted Mini Cabbage Cabbage, Fennel, Floriani Red Flint Polenta, Garlic

U-PICK

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

• Albion Strawberries: 3 pints per share

• 🌟 Frying Peppers: See last week’s Harvest Notes for more info on frying peppers!

  • Padrons: 2 pints per share

  • Shishitos: 2 pints per share

• Herbs & Edible Flowers: Lemon Bergamot, Dill, Cilantro, Purple Basil, Thai Basil, Lemon Basil, Italian Basil, Tulsi, Parsley, Chamomile, Calendula, Nasturtium, Pansies/Viola, Garlic Chives, Tarragon, Thyme, Oregano, Marjoram, Lemon Balm, Lemon Verbena, Vietnamese Coriander, Shiso/Perilla, Catnip, French & Culinary Lavender, Sorrel, & Assorted Mints

• Flowers!

HARVEST NOTES

• Floriani Red Flint Polenta: This beautiful yellow cornmeal with red flecks is freshly ground from the bright red, pointy flint corn that we grew on the farm last year. It’s an Italian heirloom that was especially bred for polenta, with a high protein content, and a deliciously coarse texture. For simple, incredible polenta, boil 4 cups water, milk or stock, then whisk in 1 cup of cornmeal. Cook on low heat, stirring occasionally, until the the liquid has been absorbed and the polenta has a deliciously creamy texture. Finish with salt, olive oil, butter, garlic (let it cook for a few minutes in the polenta), and/or cheese. Polenta is delicious topped with roasted vegetables (fennel, eggplant, squash & zucchini) and an egg. For incredible leftovers, pour polenta into a glass dish to set, then slice and pan-fry.

• Mini Cabbage: Over our years of farming, we’ve fallen in love with cabbage in all its humble glory — it’s sweet, crisp crunch, that can be transformed into a savory, melt-in-your-mouth caramelization, how long it stores, and the generosity of how much food is in one small head. If you’re needing some inspiration we highly recommend the Vietnamese cabbage and chicken salad with herbs from a past newsletter. It’s the perfect summer recipe (even without chicken!) and we find ourselves making it over and over. Or, check out the recipe below for Chopped Green Goddess Salad, featuring cabbage and cucumbers.

A strange visitor — a red-shouldered ctenucha — in the cilantro.

chopped green goddess salad

By Yumna Jawad

We’ve been told by the youths that this salad is so good that it went viral on the TikTok. It’s quick to make and fun to eat (you scoop it onto tortilla chips!), with a savory, herby dressing.

INGREDIENTS

FOR THE SALAD:

• ½ head of Green cabbage, chopped

• 3 Persian cucumbers, chopped

• 1 bundle of green onions, chopped

• Tortilla chips for serving

FOR THE DRESSING:

• 1 cup baby spinach

• 1 cup fresh basil

• 2 garlic cloves

• 1 small shallot

• 2 lemons juiced

• ¼ cup olive oil

• ¼ cup cashews

• ⅓ cup grated parmesan cheese

• 2 tablespoons Rice Vinegar

• 1 teaspoon salt

PREPARATION

1. Place the chopped cabbage, cucumbers, and green onions in a large bowl.

2. Add all the dressing ingredients to a blender or food processor. Blend until bright green and creamy.

3. Pour the dressing over the vegetables and toss to combine.

4. Enjoy with tortilla chips, if desired.

FARMER’S LOG

SOIL SURFING

Farming is a bit like surfing ocean waves.

At Salmon Creek, the waves we see crashing on shore are the end result of collected energies and pulsings of the sea.

So is a harvest — with each crop like a brief little ride we get on the lifecycle of a plant and each harvest week like a little food surf sesh — the coordinated chaos of so many plant lifecycles crashing onto the harvest table.

Take cucumbers as an example. In the beginning of June, our first cucumber succession of the year started to come on like little ripples on the shore. As the plants in that succession grew and matured, the wave rose, we started offer more and more cucumbers on the harvest table. Then different energies entered. The first arrival of the pickling cucumbers, another energy, reached ashore just as the earliest slicing cucumbers rose to their highest peak. Now, the slicing cucumber wave has subsided to the ocean floor, the pickling cucumbers are reaching their full height, and the Persians are approaching, with a glimpse of a little lemon cucumber wave gathering itself in the distance.

Melon swells incoming

Or take arugula. This year we’re seeding 1,295 linear ft of arugula seeds, about thirty days before we want to harvest it. Those seedings gain energy as the plants grow; the row cover heaves up like a wave; and when it starts to crest we cut the white caps for harvest. Arugula is a zippy little wave. It grows so fast, in fact, that it will be a slightly different size on different pickup days of the same week. Some days you’ll have noticed smaller delicate leaves — the little foams as the waves starts to crest — and on some days you’ll get the heavier white water as the wave crashes.

Kayta is like that surfer friend you know who’s always checking the apps. That’s one of her jobs on the farm.

Every Wednesday morning you’ll see her out there, hands in pockets, dawn patrolling and staring at the swells. What’s she seeing? What tides are coming and what’s going out? What swells are in the forecast?

Farming is not like surfing in the sense that we farmers have set these energies in motion. (For you farm nerds out there, we have written in detail about the choreography of succession planting that goes into getting the harvests we want each week.)

But sometimes it’s nice to just zone out and watch the waves roll in.

See you in the fields,
David

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THE BASICS

Check out our Brief Membership Guide: A quick-reference on the essentials of being a member.

Harvest pick-up times:

• Friday harvest pick-ups run from 1:00 pm - 6:00 pm

• 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.

2026 CSA program dates: This year’s harvest season will run from Friday, June 12th through Tuesday, December 8th this year.

Where is the farm? The member parking lot is located at 1720 Cooper Rd., Sebastopol, CA 95472.

Slow on Cooper Rd. Please drive slowly on Cooper Road — 20 mph. It's a neighborhood with lots of kids and animals who generously share the road with us.

Harvest Week 5 - The Season of Flowers

Are you a new member who hasn’t attended an orientation yet? Please email us to schedule an individual orientation during a CSA pickup.

THIS WEEK’S HARVEST

Arugula, Mustard Mix, Mei Qing Bok Choi, Kolibri Little Gem Lettuce, Green Butter Lettuce, Assorted Zucchini & Summer Squash, Assorted Radicchio, Slicing Cucumbers, Bulk Pickling Cucumbers, Baby Leeks, Carrots, Pink Beauty Radishes, Fennel, Tiara Mini Cabbage

U-PICK

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

• Albion Strawberries: 2 pints per share this week

• 🌟 Frying Peppers: See Harvest Notes!

  • Padrons: 2 pints per share

  • Shishitos: 1/2 pint per share

• Herbs & Edible Flowers: Dill, Cilantro, Purple Basil, Thai Basil, Lemon Basil, Italian Basil, Tulsi, Parsley, Chamomile, Calendula, Nasturtium, Pansies/Viola, Garlic Chives, Tarragon, Thyme, Oregano, Marjoram, Lemon Balm, Lemon Verbena, Vietnamese Coriander, Shiso/Perilla, Catnip, French & Culinary Lavender, Sorrel, & Assorted Mints

• Flowers!

HARVEST NOTES

• Bulk Pickling Cucumbers! Now that they’re really starting to produce in earnest, we’ll be offering pickling cucumbers in bulk for members who want to make a big batch of pickles. This year there is a 2 gallon season limit. Season limits are how much a share can take home over the course of the season. If you are alternating weeks, please coordinate with your share partners about how much each group is taking to make sure you take only 2 gallons total. While we hope to be able to offer pickling cucumbers for 2-3 more weeks, we recommend taking your share as soon as you’re able to ensure you don’t miss out! Check out this past newsletter primer for tips on pickling.

• Shishito Frying Peppers: These Japanese frying peppers are long and wrinkled with thin, delicate walls. Best picked between 2-4” long, they are seldom spicy (until the end of the year). Delicious sautéed hot with oil until wilted and browned, sometimes with a dash of lemon or smoked paprika, and always with a liberal sprinkle of salt. A plate of just-off-the-stove frying peppers is an irresistible appetizer or snack. Shishitos also make incredible tempura.

• Padrón Frying Peppers: The famous Spanish heirloom, named after their town of origin. Padróns are served sautéed in olive oil with a little sea salt, and eaten as tapas in Spain. Harvested between 1” and 1.5" long, about 1 out of 10 fruits will be hot, above 1.5” will be spicy. While Padróns and Shishitos are both excellent prepared in the same way — sautéed in a hot pan — we recommend cooking them separately to achieve the perfect level of caramelization on each type.

• A Note about Sugar Snap Peas: Returning members may have wondered where our usual pea u-pick crops have been this spring. Peas are one of the more challenging (and beloved) crops that we grow each year, and we have struggled with intense disease pressure over the last few years. Sadly, this year, some changes that we made to the crop plan combined with the late, wet spring to mean that we won’t have harvestable peas for you. We are taking notes and will try to bring them back for 2027.

Have you been making tea from the garden yet? Next time you’re on the farm, grab a couple handfuls to use fresh or dry for tea. Pictured here are Peppermint, Spearmint, Moroccan Mint, Chamomile, Calendula, Lemon Balm and Tulsi.

SUMMER VEGETABLE GALETTE

By Melissa Clark
Servings: Yield: 8 servings

While some of the vegetables featured in this recipe will be coming to us later in the summer, Melissa Clark says that this galette is great with any combination of cooked vegetables (even leftovers!). Just aim to have about 3 cups worth. This week we’ll be making this with a diversity of summer squash and zucchini, caramelized fennel and leeks, but it also seems amazing with roasted cabbage, fennel, leeks and mushrooms, and any cooking greens like kale or spinach that you might still have hanging out in your fridge.

INGREDIENTS

FOR THE DOUGH

• ⅔ cup/80 grams all-purpose flour

• ⅔ cup/90 grams rye flour or whole-wheat flour

• 1 teaspoon/5 grams sugar

• ½ teaspoon/3 grams fine sea salt

• 1 large egg

• Heavy cream, as needed

• 1 stick/113 grams unsalted butter, cut into big pieces

• 2 teaspoons/10 milliliters lemon juice

• ½ teaspoon/4 grams grated lemon zest (optional)

FOR THE FILLING

• 2 medium eggplant (about 1 pound), trimmed and thinly sliced

• 2 medium zucchini (about ¾ pound), trimmed and thinly sliced

• 1 pound plum tomatoes, cored and thinly sliced

• Extra-virgin olive oil, as needed

• Kosher salt, as needed

• Black pepper, as needed

• 2 hot chile peppers, such as cherry peppers, seeded and minced

• 3 ounces goat cheese, softened

• 1 small garlic clove, grated or pressed

• 1 teaspoon thyme leaves

PREPARATION

1. In a food processor fitted with a steel blade, or in a large bowl, pulse or mix together the flours, sugar, and salt. In a measuring cup, lightly beat the egg, then add just enough cream to get to ⅓ cup. Lightly whisk the egg and cream together.

2. Add butter to flour mixture and pulse or use a pastry cutter or your fingers to break up the butter. If using a food processor, do not over-process; you need chickpea-size chunks of butter. Drizzle the egg mixture (up to ¼ cup) over the dough and pulse or stir until it just starts to come together but is still mostly large crumbs. Mix in lemon juice and zest if using.

3. Put the dough on lightly floured counter and knead to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 2 hours, or up to 3 days.

4. When you are ready to make the tart, roll out dough to a 12-inch round (it can be ragged). Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.

5. Heat oven to 425 degrees. Spread out eggplant, zucchini and tomatoes in one layer on three separate sheet pans or cookie sheets. Drizzle generously with oil and season with salt and pepper. Roast vegetables, tossing zucchini and eggplant occasionally, 35 to 40 minutes. Eggplant and tomatoes will be golden at the edges; zucchini will be tender. Don’t let the vegetables get too dark because they will continue to brown in the tart. Transfer vegetables to a bowl (you want to have about 3 cups of them) and toss with chile peppers.

6. Decrease oven temperature to 400 degrees. In a small bowl, combine goat cheese, garlic and thyme leaves. Spread mixture in a thin layer over crust, leaving a 1 ½-inch border all around. Arrange vegetables evenly over goat cheese. Fold up edges of crust, pleating to hold it in (sloppy is fine). Brush pastry generously with leftover egg and cream mixture.

7. Transfer galette to oven and bake until golden brown, about 40 minutes. Cool on a wire rack for at least 20 minutes before slicing.

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 alchemy of water and solstice light erupts in unfathomable foliar growth.

We’re now entering a fleeting and breathtaking time — the Season of Flowers.

In the second week of July, every nook and cranny on the farm seems to be in bloom.

The garden, obviously, is on full display — less like a fireworks show and more like a fireworks factory caught on fire. The boxes of Black Eyed Susan’s just ignited.

And flowers are everywhere in the fields. The lush foliage of the frying & hot peppers beds and the cherry tomatoes are suddenly all decorated with white and yellow stars. In Farfield, the Masquerade potatoes are waving their royal purple and deep yellow flowers triumphantly in the breeze. (We suggest a visit to our main-crop of potatoes across the bridge soon — it’s about to be in full bloom.)

In Creekfield, the winter squash are just starting to sound their big fuzzy trumpets while the melons to the North are an ocean of tiny yellow fluffs.

Flowering buckwheat cover crop with tasseling sweet corn in the background

Our first batch of sweet corn, in Centerfield, was a vision this evening — every plant stretching out it’s tassel hat; each tassel a branching cluster of thousands of male florets; each floret, two anthers that will shed untold pollen onto the silks and ovaries below.

Let the dance begin.

Life can be full of pain and distraction. But the season of flowers, reminds us of joy.

Even the roadways are blooming in white clover.

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 flowers — to soak in the jubilance of the Season of Flowers.

See you in the fields,
David

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THE BASICS

Check out our new Brief Membership Guide: A quick-reference on the essentials of being a member.

Harvest pick-up times:

• Friday harvest pick-ups run from 1:00 pm - 6:00 pm

• 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.

2026 CSA program dates: This year’s harvest season will run from Friday, June 12th through Tuesday, December 8th this year.

Where is the farm? The member parking lot is located at 1720 Cooper Rd., Sebastopol, CA 95472.

Slow on Cooper Rd. Please drive slowly on Cooper Road — 20 mph. It's a neighborhood with lots of kids and animals who generously share the road with us.