Harvest Week 10 - Ode to the Onion

THIS WEEK’S HARVEST

Arugula, Cegolaine Gem Lettuce, Romaine Lettuce, Lady Murasaki Purple Bok Choi, Red Russian Kale, Carrots, Sweet Corn, Celery, Eggplant, Striped Armenian Cucumbers, Assorted Zucchini & Summer Squash, Cantaloupe & Galia Melons, Poblano Peppers, Fresh Cipollini Onions, Early Girl & Heirloom Tomatoes

U-PICK

🚨 ATTENTION! With all the u-pick crops, the areas at the heads of each bed are significantly more picked over than the back — don’t forget to branch out to the back areas to find the jack-pots!

• Albion Strawberries | 3 pints per share

• Padrón Peppers | 2 pints per share | Note that as Padróns age, they are more likely to be spicy!

• Shishito Peppers | 3 pints per share | While still most likely to be mild, even shishitos can have a little heat towards the end of the season.

• Cherry Tomatoes | 3 pints per share

• Amethyst Green Beans | Gleanings

• Jalapeños | 3 peppers per share | To find the hottest ones, look for “checking”, the delicate cracks in the skin that indicate the pepper has aged into its heat.

• Herbs: Italian, Purple and Thai Basil, Dill, Tulsi, Chamomile, Parsley, Onion Chives, Garlic Chives, Tarragon, Thyme, Oregano, Marjoram, Culinary Sage, Lemon Balm, Lemon Verbena, Vietnamese Coriander, Shiso (Perilla), Catnip, Pineapple, Sorrel, Assorted Mints & Husk Cherries!

• Flowers!

Some beautiful dill, along with lots of other goodies, are popping off in North Garden

HARVEST NOTES

• Poblano Peppers: The poblano chili pepper is the beloved, mild chili from the state of Puebla, México. When dried it is called “ancho” or chili ancho and when roasted and stuffed with cheese becomes the magnificent chili relleno. This week we’ll be offering the first taste of these wonderful peppers. For an easy, incredibly satisfying combo, try sautéing chopped poblanos with sweet corn kernels, torpedo onions, smoked paprika, lime and salt! Or just throw them in every dish you make like Aisling!

• Sarah’s Choice Cantaloupe & Galia Melons: This week we’re debuting two of our favorite melons. Sarah’s Choice is the best cantaloupe we’ve ever tasted — incredibly sweet, smooth and dense with a deliciously spiced flavor. Galia melons are a cross between Cantaloupe and Honeydew, with green flesh and a tropical flavor all their own.

TOMATO INTRODUCTIONS

Welcome to peak tomato season everyone! All of our heirloom field tomatoes are now fruiting happily and it’s time we introduced you. We hope you fall in love with one of them this year. Tell us which is your favorite!

Top row (left to right): Black Krim, Valencia, Black Prince, Aunt Ruby's German Green, Speckled Roman, Blue Beech / Bottom row (left to right): Goldie, Striped German, German Johnson, Big Beef.

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

• Valencia: Small, firm and golden, Valencia is a Maine family heirloom with a meaty texture and bold flavor that makes a nice addition to sauce or canned tomatoes.

• 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.

• 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.

• Speckled Roman: An exceptionally delicious sauce tomato with a psychedelic dream-coat. Excellent for fresh eating as well.

• Blue Beech: An heirloom “sausage”-type paste tomato that was originally brought from Italy to Vermont during World War II. We’ve planted a significant amount of Blue Beech this year, which will hopefully begin ripening in earnest over the next few weeks.

• Goldie: David’s personal favorite. A good Goldie (dark orange when ripe) will taste like flowers and melons and goes down smooth and sweet.

• Striped German: Arguably the prettiest tomato we grow. Smooth, mellow, fruity flavored.

• German Johnson: a pink Brandywine type, with a smooth, creamy texture and bright flavor.

• Big Beef: Like jeans and a t-shirt, a classic red beefsteak.

PRESERVING THE HARVEST

Bulk Tomatoes are here! From now until the end of tomato season, bulk quantities of sauce varieties and all 2nds (tomatoes that are blemished or quite ripe but still tasty) will be available in addition to the perfect ones! Bulk tomatoes will have a season limit, meaning is is the total amount of 2nd tomatoes you can take over the course of the year. You’re welcome to take them all at once or a little bit here and there, whichever you like!

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

VOLUNTEERING ON THE FARM!

Feel like getting some dirt on your hands and working in the garden with us? CSA member and former veggie farmer Rose Brink Capriola is generously coordinating volunteer meet-ups! Send us an email if you’d like to get on her volunteer email list. Kids welcome!

The last bed of Farfield planted with indigo radicchio with Mount Saint Helena in the background. 

FARMER’S LOG

AN ODE TO THE ONION

We love fresh onion season. We’ve been putting them on everything — pizza, second breakfast tomato sandwiches, salads.

It’s almost time for our storage onion harvest out there in Farfield. Our storage varieties are all beautifully sized up, the tips of most of the leaves are just starting to turn yellow. Soon we will bust out the macro bins and haul 10,000 lbs of delicious orbs into the greenhouse for curing.

But in our harvest share, we are still in that stage of innocence — fresh onion season. Fresh onions, for some reason, feel like an impossible food, a gift from heaven, “they make us cry without hurting us.”

Pablo Neruda somehow managed to capture the pure majesty of the onion. We’ll let him take it from here…

Ode to the Onion
by Pablo Neruda

Onion,
luminous flask,
your beauty formed
petal by petal,
crystal scales expanded you
and in the secrecy of the dark earth
your belly grew round with dew.
Under the earth
the miracle
happened
and when your clumsy
green stem appeared,
and your leaves were born
like swords
in the garden,
the earth heaped up her power
showing your naked transparency,
and as the remote sea
in lifting the breasts of Aphrodite
duplicating the magnolia,
so did the earth
make you,
onion
clear as a planet
and destined
to shine,
constant constellation,
round rose of water,
upon
the table
of the poor.

You make us cry without hurting us.
I have praised everything that exists,
but to me, onion, you are
more beautiful than a bird
of dazzling feathers,
heavenly globe, platinum goblet,
unmoving dance
of the snowy anemone

and the fragrance of the earth lives
in your crystalline nature.

* * * * * * *

See you in the fields,
David & Kayta

---

CSA BASICS

Drive slow! Please drive slow on Cooper Rd. and in our driveway / parking lot area. Kids at play!

No dogs: Unfortunately, dogs are not allowed on the farm.

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

Oriented members can come to the farm any time, 7 days a week, sunrise to sunset, to u-pick and enjoy the farm.

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

Where is the food? The produce pick-up barn is just to the right of the solar panels and above our big greenhouse. You can’t miss it!

2024 CSA program dates: Our harvest season will run from Saturday, June 15th through Tuesday, December 10th this year.

Harvest Week 9 - August Emptiness

THIS WEEK’S HARVEST

Mustard Mix, Cegolaine Gem Lettuce, Bluerock Romaine Lettuce, Red Butter Lettuce, Easter Egg Radishes, Carrots, Sweet Corn, Red Ace Beets, Farao Cabbage, Eggplant, Striped Armenian Cucumbers, Lemon Cucumbers, Costata Romanesco Zucchini & Patty Pan Squash, Fresh Torpedo Onions, Early Girl & Heirloom Tomatoes

U-PICK

• Albion Strawberries | 3 pints per share: 🚨 ATTENTION! The areas near the entrances are pretty picked on, don’t forget to branch out to the back areas to find the jack-pots!

• Padrón Peppers | 2 pints per share | See Week 4’s Newsletter for tips on how to prepare these delicacies.

• Shishito Peppers | 3 pints per share | See Week 4’s Newsletter for tips on how to prepare these delicacies.

• Cherry Tomatoes | 2 pints per share

• Amethyst Green Beans | 1 pint per share

• Jalapeños | 2 peppers per share | To find the hottest ones, look for “checking”, the delicate cracks in the skin that indicate the pepper has aged into its heat.

• Herbs: Italian, Purple and Thai Basil, Dill, Tulsi, Chamomile, Parsley, Onion Chives, Garlic Chives, Tarragon, Thyme, Oregano, Marjoram, Culinary Sage, Lemon Balm, Lemon Verbena, Vietnamese Coriander, Shiso (Perilla), Catnip, Pineapple, Sorrel, Assorted Mints & Husk Cherries!

• Flowers!

HARVEST NOTES

• Husk Cherries: Also called Ground Cherries or Cape Gooseberries, these little treats look like tiny tomatillos and taste a bit like orange juice. Ripe husk cherries have dry, tan-colored papers and a golden berry inside, and are most easily found by looking on the ground under the plant. Find a few to snack on in the Northern side of the garden, near the basil and sunflowers.

Ripe husk cherries and Aisling with a load of fresh Torpedo Onions.

LEMON DILL SAUERKRAUT

We have some beautiful heads of cabbage in the share this week, perfect for making sauerkraut! Here is our favorite garlicky dill kraut recipe from the book Fermented Vegetables by Kristen and Christopher Shockey.

Note: if you’ve felt intimidated by making kraut, don’t worry! It’s basically just chopping and salting cabbage, then keeping it submerged in a brine. That, plus a couple days of waiting is all you need to make exceptional sauerkraut.

(Yields about 1 gallon of kraut)

• about 6 pounds cabbage (2 small heads or one large one)

• 1 1/2-2 tablespoons unrefined sea salt

• 4 tablespoons lemon juice

• 1-2 tablespoons dried dill or about 1/4 cup fresh dill, according to taste

• 4-5 cloves of garlic, finely grated

1. To prepare the cabbage, remove the coarse outer leaves. Rinse a few unblemished ones and set them aside. Quarter and core the cabbage, thinly slice, and transfer to a large bowl. 

2. Add the dill, lemon juice, and 1 tablespoon of the salt and, with your hands, massage it into the leaves, then taste. You should be able to taste the salt without it being overwhelming. Add more salt if necessary. The cabbage will soon look wet and limp, and liquid will begin to pool.  At this point, add the garlic. If you've put in a good effort and don't see much brine in the bowl, let it stand, covered, for 45 minutes, then massage again. 

3. Transfer the cabbage to a crock or 2-quart jar, a few handfuls at a time, pressing down on the cabbage with your fist or a tamper to work out air pockets. You should see some brine on top of the cabbage when you press. Leave 4 inches of headspace for a crock, or 2 to 3 inches for a jar. Top the cabbage with one or two of the reserved outer leaves. Then, for a crock, top the leaves with a plate that fits the opening of the container and covers as much of the vegetables as possible; weigh down with a sealed, water-filled jar. For a jar, use a sealed, water-filled jar or ziplock bag as a follower-weight combination. 

4. Set aside the jar or crock on a baking sheet to ferment, somewhere nearby, out of direct sunlight and cool, for 4 to 14 days. Check daily to make sure the cabbage is submerged, pressing down as needed. 

5. You can start to test the kraut on day 4. You'll know it's ready when it's pleasingly sour and pickle-y tasting, without the strong acidity of vinegar; the cabbage has softened a bit but retains some crunch; and the cabbage is more yellow than green and slightly translucent. 

6. Ladle the kraut into smaller jars and tamp down. Pour in any brine that's left. Tighten the lids, then store in the refrigerator. This kraut will keep, refrigerated, for 1 year.

MADHAR JAFFREY’S BEET DIP

From World Vegetarian

This bright magenta dip is easy to make and easy to eat! It’s luxuriously silky, with an earthy sweetness that’s perfectly balanced by the richness of the walnuts and sharpness of garlic and vinegar. Serve it as a visually-stunning appetizer with crudités, or slathered on crusty bread.

• 1 good sized red beet (about 6 oz) or two smaller ones

• 4 T chopped walnuts

• 1 slice stale white bread (optional)

• 1 clove garlic, coarsely chopped

• 6 T olive oil

• 2 T red wine vinegar

• 1/2 t salt, or to taste

Boil the beet in its skin until soft, about 40 minutes.  Drain, peel, and let cool. Chop coarsely. Throw everything in a food processor and blend until smooth.

Last Friday we said farewell to our dear Hippie Dust (aka The Goat, aka Tristan) as he heads to law school in Colorado! Tristan held it down in so many ways on the farm and in the fields and we will miss him!

VOLUNTEERING ON THE FARM!

Feel like getting some dirt on your hands and working in the garden with us? CSA member and former veggie farmer Rose Brink Capriola is generously coordinating volunteer meet-ups! Send us an email if you’d like to get on her volunteer email list. Kids welcome!

FARMER’S LOG

AUGUST 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 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 gets more summery, we turned the fields another notch towards fall. We transplanted over 2,000 ft of romanesco, chicories, and lettuce. Asa seeded our fall daikon and watermelon radishes. We started tapering the water down on our bulbous onion crop. And we started cultivating our 6,400 ft of fall carrots — now two inches tall and unfurling their first true leaves.

Wednesday morning transplanting for autumn and winter shares. We’re Getting down the last few big transplantings of the year!

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, a good harvest —  can fill you up to the brim.

See you in the fields,
David

---

CSA BASICS

Drive slow! Please drive slow on Cooper Rd. and in our driveway / parking lot area. Kids at play!

No dogs: Unfortunately, dogs are not allowed on the farm.

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

Oriented members can come to the farm any time, 7 days a week, sunrise to sunset, to u-pick and enjoy the farm.

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

Where is the food? The produce pick-up barn is just to the right of the solar panels and above our big greenhouse. You can’t miss it!

2024 CSA program dates: Our harvest season will run from Saturday, June 15th through Tuesday, December 10th this year.

Harvest Week 8 - The Dog Days of Summer

THIS WEEK’S HARVEST

Arugula, Mustard Mix, Rosaine Gem Lettuce, Red Romaine Lettuce, Red Russian Kale, Rainbow Carrots, Sweet Corn, Eggplant, (last of the) Pickling Cucumbers, Persian & Lemon Cucumbers, Costata Romanesco Zucchini & Patty Pan Squash, Fresh Torpedo Onions, Early Girl & Heirloom Tomatoes

U-PICK

• Albion Strawberries | 3 pints per share: 🚨 ATTENTION! The areas near the entrances are pretty picked on, don’t forget to branch out to the back areas to find the jack-pots!

• Purple Sugar Snap Peas | Gleanings

• Padrón Peppers | 2 pints per share | See Week 4’s Newsletter for tips on how to prepare these delicacies.

• Shishito Peppers | 3 pints per share | See Week 4’s Newsletter for tips on how to prepare these delicacies.

• Cherry Tomatoes | 1 pint per share

• Amethyst Green Beans | 1 pint per share

• Jalapeños | 2 peppers per share | To find the hottest ones, look for “checking”, the delicate cracks in the skin like on the one on the right in the photo above.

• Herbs: Italian, Purple and Thai Basil, Dill, Tulsi, Chamomile, Parsley, Onion Chives, Garlic Chives, Tarragon, Thyme, Oregano, Marjoram, Culinary Sage, Lemon Balm, Lemon Verbena, Vietnamese Coriander, Shiso (Perilla), Catnip, Pineapple, Sorrel, Assorted Mints

• Flowers!

HARVEST NOTES

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

• Sweet Corn: This week we’re welcoming the first of our scrumptious bicolor sweet corn! There’s a chance you may find a European Corn Borer Caterpillar at the top of an ear or two — an unavoidable reality of organically-grown sweet corn — but this little moth grub is harmless. Don’t let it deter you—just cut or wash out any eaten part and enjoy your corn!

• Eggplant: Returning members will be glad to see that eggplant is back this week after a long hiatus due to the cooler growing conditions on the Laguna. We can thank the heat waves for this year’s crop! This year’s eggplant will all be a gorgeous black Italian variety. Perfect for eggplant parmesan and ratatouille.

Grilled Corn Tiger Salad

BY SHUAI WANG

This week we’re sharing a recipe from Bon Appetit for an inspired combo of a “Chinese tiger salad—a crisp, refreshing side of raw cucumbers, cilantro, scallions, and chiles [that] incorporates elements of Mexican esquites—grilled corn, creamy avocado, and salty cheese—for a dazzlingly bright summer dish you’ll want to eat all on its own. To more closely resemble the original inspiration, include half a stalk of celery sliced into thin matchsticks or half moons.” Yields 6 servings.

Ingredients

• 2 Tbsp. sesame seeds

• 3 garlic cloves, finely grated

• ½ cup fresh lime juice

• 3 Tbsp. vegetable oil

• 2 tsp. low-sodium soy sauce

• 2 tsp. oil from a jar of chili crisp (preferably Lao Gan Ma)

• 2 tsp. toasted sesame oil

• 2 tsp. unseasoned rice vinegar

• 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more

• 2 large ears of corn, husked

• 1 ripe avocado, cut into large pieces

• ½ Persian cucumber, halved lengthwise, seeds removed, halves sliced crosswise on a diagonal ¼" thick

• 1 small shallot, halved through root end, thinly sliced

• ½ bunch cilantro, tough stems removed

• 2 Tbsp. crumbled queso fresco or Cotija cheese

Preparation

1. Toast 2 Tbsp. sesame seeds in a dry small skillet over medium heat, shaking pan constantly, until deep golden brown and fragrant, about 5 minutes; transfer to a large shallow bowl. Add 3 garlic cloves, finely grated, ½ cup fresh lime juice, 3 Tbsp. vegetable oil, 2 tsp. low-sodium soy sauce, 2 tsp. oil from a jar of chili crisp, 2 tsp. toasted sesame oil, 2 tsp. unseasoned rice vinegar, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt and stir vigorously until salt is dissolved. Set dressing aside.

2. Prepare a grill for medium-high heat. Grill 2 large ears of corn, husked, turning often, until lightly charred all over and tender, 8–10 minutes. Transfer corn to a cutting board and let sit until cool enough to handle. Slice kernels from cobs (you should have about 2 cups).

3. Add corn, 1 ripe avocado, cut into large pieces, ½ English hothouse cucumber, halved lengthwise, seeds removed, halves sliced crosswise on a diagonal ¼" thick, 1 small shallot, halved through root end, thinly sliced, and ¼ bunch cilantro, tough stems removed, to reserved dressing; toss gently to combine. Taste salad and season with more salt if needed. Top with 2 Tbsp. crumbled queso fresco or Cotija cheese and remaining ¼ bunch cilantro, tough stems removed.

WINE UPDATE!

Over the next few weeks, Martha Stoumen Wines will be offering a selection of their wines made from organic grapes grown in dry-farmed vineyards, where grapevines rely solely on water from winter rains and the moisture held in the soil. These are limited production wines, with just a few barrels made annually.

Please see the wine barrel “shop” to purchase wines to go — or to enjoy at the farm! There is a small collection of shared glasses available to use. Please wash and return these glasses after use.

The first wine available is the Pinot Noir 2022 ($55/bottle) from Hawkeye Ranch in Redwood Valley.

VOLUNTEERING ON THE FARM!

Feel like getting some dirt on your hands and working in the garden with us? Send us and email! CSA member Rose Brink Capriola has generously offered to coordinate. She’ll send out an email and try to find a day / time that works for as many of you as possible! Kids welcome!

FARMER’S LOG

THE DOG DAYS OF SUMMER

The sun beats down, the hills are bleached gold, and the fruits of summer rain down… the dog days of summer are here.

The term “dog days”, for the late summer, comes from ancient Greece and Mediterranea where people associated the mid-July return of our brightest star, Canis Majoris (aka Sirius, aka “Orion’s Dog”), to the beginning of the hottest, sultriest days of late summer when, as Virgil put it, “the Dog-star cleaves the thirsty ground.” These ancient people associated the dog days of summer with grumpy humans, fever, bad luck, and heat.

As contemporary West Marin naturalist and animal tracker Richard Vacha brilliantly observes of our own Mediterranean climate in his book The Heart of Tracking, the dog days can also be an abundant, raucous, frolicking time for wild canines like coyotes, as they feast on the fattened prey and fruit of summer and as canine pups leave the den and come into their own. (Perhaps this is the wild origin of the naming of the star?)

In Mediterranean climates like ours, the dog days are also a scarce time, a spent time. They are the beginning of the great dry down in California and the great dormant period of our year.

“For a wild animal,” Vacha writes, the late summer and early fall “can be as tough to endure as an East Coast winter. Food is scarce, water is scarce, and green vegetation is crowded into riparian corridors, drawing the animals that depend on these resources closer together. The animals who prey upon them have shifted correspondingly. Territorial patterns are all in great flux as the expansive cycle of the summer season slowly winds down.”

“Fox in a Coyote Bush” illustration by Kayta from The Heart of Tracking by Richard Vacha from Mount Vision Press

On the farm, this shift into the dog days — their abundance and scarcity — has been clear.

Our harvests are more and more heavy with fruit — tomatoes, peppers, eggplant, the first sweet corn. Soon we will be enjoying the first melons and sweet peppers. The wild blackberries are laden. The cherry plum tree in Farfield that shades a favorite crew break spot is raining down plums and is a veritable watering hole for humans and crows, turkey, deer, and raccoons alike. In the garden, our first rounds of flowers and herbs are following the wild grasses, tapping out and throwing seed.

And in our staple field crops, if July was an outward explosion of verdant vegetation, the dog days are the beginning of the hunkering down, the drawing nigh, the focused inward stare toward the serious work of setting fruit, forming bulbs and tubers, and setting seed. Our verdant green acre of winter squash leaves are now starting to yellow slightly as the sun battered plants focus on the swelling of their green and gold orbs in the shade below. Our Floriani Flint corn and sweet corns are all in various stages of silks, with ears swelling.

And as the wildland plants surrounding the farm dry out and are scorched to gold, her wild inhabitants turn more and more to the farm — an irrigated green oasis — for moisture and succulent meals. The wild turkeys and their fluffy younglings visit the fields every morning and evening, snipping off hydrating bits of lettuce (they seem to love romaine!). Gophers take bites out of drip irrigation lines and young melons nightly. 

But the sweet relief of the first fall rains will come soon enough.

Until then, keep cool, move slow, remember to be nice, and enjoy the fruitful abundance as we enter the dog days of summer.

See you in the fields,
David

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CSA BASICS

Still need an orientation? Please contact us by email with a few days notice to set up a time for an orientation tour. We are available for tours during Tuesday CSA pickups from 1-6 pm and Saturday CSA pickups from 9 am - 2 pm.

No dogs: Unfortunately, dogs are not allowed on the farm.

Drive slow! Please drive slow on Cooper Rd. and in our driveway / parking lot area. Kids at play!

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

Oriented members can come to the farm any time, 7 days a week, sunrise to sunset, to u-pick and enjoy the farm.

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

Where is the food? The produce pick-up barn is just to the right of the solar panels and above our big greenhouse. You can’t miss it!

2024 CSA program dates: Our harvest season will run from Saturday, June 15th through Tuesday, December 10th this year.