2025 CSA Farm Update: Week 3
Hello everyone and welcome to week 3 of the Katchkie Farm CSA!
We have welcomed the change in weather from cool and rainy to warm and dry. After two weeks of nonstop rain in early June, we are playing catch up with weeding and planting. The warmer days have also brought on our fennel, broccoli, and basil of the season. We’re also thrilled to share our first harvest of carrots, one of my personal favorites to grow. We ended up harvesting these a bit on the young side, but they are extra delicious.
The transition from spring to summer is different every year and we never quite know what the coming months will bring us. It is always easier to manage planting, harvest and cultivation schedules when the weather is dry, but as farmers we must work around the weather. It is best to enjoy the nice weather while it is here.
Our heat-loving crops are doing very well. It looks like there will be a cherry tomato harvest in one or two weeks. The eggplants are looking promising. I decided to plant them in our caterpillar tunnels this year and they are really enjoying the pampering. The peppers are also coming along nicely. We’ve been working on building a sturdy frame to help them support the heavy load.
And if you can believe it, one of the deer we chased out last week has made it back on the farm. I suspect it’s been swimming across the pond to get back onto the farm. They must really like the vegetables this year because I have never seen them so persistent. I’ll have to check if they signed up for a full or half share and remind them when CSA pickup is!
There’s still much irrigation to run and weeds to cultivate, so I must make this newsletter brief!
Until next time,
Farmer Jon
Weekly Harvest Includes*
*We try our best to provide the most accurate CSA list in the newsletter! However, there’s always a chance of last minute substitutions in some bags if we don’t harvest enough of a vegetable.
Delicious Recipes to Try
Looking for a flavorful twist on your farm-fresh veggies? Try these two appetizing recipes!
Curried Turnips blend warming spices with tender turnips for a comforting side dish that's anything but ordinary. Perfect for cozy dinners or adding bold flavor to your weekly meals.
Don’t toss those broccoli stems! Turn them into a crunchy, tangy Broccoli Stem Slaw that’s packed with zest and freshness. It’s a vibrant, no-waste recipe that pairs perfectly with grilled dishes or stands alone as a refreshing lunch.
Sustainability
We’re excited to launch a new section in our newsletter dedicated entirely to sustainability. This will be your go-to source for practical ideas and creative
inspiration to help you make small changes that add up to a big impact.
From smarter storage and low-waste habits to rethinking everyday routines,
we’ll explore how sustainable living can be accessible, rewarding, and even fun.
Store Like a Pro!
Keep your herbs fresher for longer by wrapping them in damp paper towels.
This creates a humid environment that prevents drying out while also soaking
up excess moisture that can lead to sliminess or mold. For long-term storage,
herbs like dill can be washed, dried, and frozen whole in a freezer-safe bag.
Veggie Ice Cubes
Blend finely chopped herbs, like cilantro, and other leafy greens with oil or water,
then freeze the mixture in ice cube trays. If you’re using freezer bags instead,
be sure to flatten and gently score them before freezing so you can easily break off teaspoon or tablespoon sized portions when cooking. These frozen herb cubes
are perfect for adding flavor to sauces, smoothies, or stir-fries!