THIS WEEK’S HARVEST
Red Little Gem Lettuces, Flashy Trout Back Lettuce, Red Romaine Lettuce, Bunched Baby Beets, Assorted Zucchini & Summer Squash, Lemon Cucumbers, Bulk Pickling Cucumbers (last week!), Carrots, Broccoli, Fresh Torpedo Onions, Celery, New German Butterball Potatoes, Italian & Asian Eggplant, first taste of New Girl Tomatoes
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!
Amethyst Beans: No limit
Frying Peppers:
Padrons: No limit — take what you’ll eat!
Shishitos: No limit — take what you’ll eat!
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 galour!
HARVEST NOTES
New German Butterball Potatoes: These little beauties are golden, buttery and perfect for your favorite summer potato dishes. New potatoes are a labor of love — their delicate skins mean that they have to be harvested and washed by hand rather than mechanically. We hope you enjoy them!
First taste of New Girl Tomatoes: This week we’re bringing you the very first sampling of this year’s field tomatoes as a small preview. These plants were seeded in March, planted out in May as soon as we could get into the fields after the late spring rains, and are finally bringing us the first of their fruits. New Girls are the fastest tomatoes to ripen, but over the course of the next month we’ll be welcoming 7 varieties of heirloom slicers and canning tomatoes.
Flashy Trout Back Lettuce: We hope you’ve been enjoying the procession of different lettuces so far this season. We wanted to highlight this week’s Austrian heirloom — it’s a sweet romaine with a buttery texture and gorgeous red flecked leaves that’s making us excited about salads all over again. If you haven’t made a caesar salad yet, now’s the time!
EASY PEANUT NOODLES
On a hot day like the ones we’ve been having, there’s nothing quite so satisfying (and easy!) as cold peanut noodles. They’re a perfect base for an infinite array of vegetables. Cucumbers — of course — but also julienned carrots and daikon (if you still have any hanging out in your fridge), and, if you feel like turning on your oven, roasted, crispy broccoli and eggplant would be very welcome. It also makes great leftovers; just store the noodles, sauce and chopped peanuts separately and toss to combine.
Cook Time: 10 minutes Servings: 4 servings
INGREDIENTS
12 oz. dried wheat noodles (such as thin udon) — or ramen, soba or rice noodles
Kosher salt
½ cup chunky or creamy peanut butter
2 Tbsp. unseasoned rice vinegar or lime juice
4 tsp. pure maple syrup or honey
1 tsp. soy sauce or tamari
1 small garlic clove, finely grated
Freshly ground black pepper
4 small cucumbers, thinly sliced
2 scallions, or other mild onions, finely chopped
⅓ cup salted roasted peanuts, coarsely chopped
Raw sesame oil or chili oil (for serving)
DIRECTIONS
Cook the noodles in a large pot of boiling, salted water until tender. Drain and rinse under cold running water.
To make the dressing, whisk the peanut butter, rice vinegar or lime juice, maple syrup or honey, soy sauce, garlic and ¼ cup hot water in a large bowl until smooth. The dressing should be the consistency of heavy cream. If it’s too thick, add a little more water as needed. Season with kosher salt and freshly ground black pepper.
If the drained noodles are sticking together, rinse briefly to separate and drain well. Transfer to the bowl with dressing and toss to coat. Add the sliced cucumbers, scallions, and any other veggie additions, and season well with kosher salt and freshly ground black pepper.
To serve, top with chopped peanuts and drizzle with raw sesame oil or chili oil.
FARMER’S LOG
JULY EMPTINESS
At this time of year it is hard to find the headspace for a thoughtful Farmer’s Log — the steady rhythm of the bulky harvests drowns out the softer notes of reflection.
To sneak in planting, seeding, and weeding in the margins of harvest your only thoughts are farm thoughts, your only feelings are farm feelings. You must remain disciplined, focused… you can’t miss a beat (no pun intended).
This week, while the harvest share starts to get a little more summery we turned towards fall in the field. We transplanted celery for the fall. Eric cultivated our fall carrots. We’re enjoying the first potato tubers swelling up in the flowering potato field.
Where we’ve been spending a lot of our time — the cucumber, squash and melon plantings in Creek Field.
It’s a strange feeling, this time of year: Our internal lives, our emotions, dreams, and whimsies — feel far away, shoved aside by the harvest and urgent needs in the field — but at the same time we never feel more full.
There is a sort of innocence, a fullness, in being so busy as to be empty.
Then, the swelling of the corn stalks can you lift you up to the eaves. The heat is your sorrow. The flowering potatoes are your whimsical thoughts. And the little things — a good sip of coffee, a crew mate’s joke — can fill you up to the brim.
See you in the fields,
David
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.
